blue_dolphin

This is the Bacon Von Branhut from A Super Upsetting Cookbook About Sandwiches by Tyler Kord The main ingredient is shrimp muchim, pickled in the same spicy/vinegar-y brine the book uses for peaches, cucumber, tomatoes, lychees and even poaching eggs. The sides of the split-top bun are toasted in bacon fat before it’s filled with a schmear of mayo, the pickled shrimp, crisp bacon and julienned Granny Smith apple. Tots with roasted tomato mayo (also from the book) for dipping.

Another curiosity from A Super Upsetting Cookbook About Sandwiches by Tyler Kord. This one is called That time Chris Parnell played Benedict Arnold on Drunk History, the sandwich and features an egg poached in that spicy, tangy muchim brine used to pickle peaches for the Suzanne Sugarbaker that I made the other day. The sandwich also involves a toasted English muffin, avocado and red onion. No English muffins in the house so I toasted a crumpet instead and left it open-faced. Grilled asparagus with roasted tomato mayo (leftover from the ALF, also from the book) lurking in the back.

Excellent flavors! I’ve been known to warm up a little dulce de leche, pour it over a scoop of vanilla ice cream and sip a small glass of bourbon along with.

I've seen a lot of people here mention Paprika. If you live in the Apple world, Mela is a good option that I’ve been using but it doesn’t work on Android.

@TdeV, I don’t have a panini press nor an Anova oven but I routinely cook a whole package of bacon in my regular oven, arrange the cooked slices on paper towels, roll it up, pop in a ziplock bag and store in the freezer. Slightly unrelated, I’ve been doing something similar with uncooked bacon: I lay the strips out on parchment paper, freeze that flat, then cover with another sheet of parchment, roll and store as above. This method is quite handy if I want just one strip (or even half a strip - cooking for one here) for a recipe where it’s mostly used for flavoring or as a garnish. I can easily use a scissors snip a frozen slice right into the pan in little strips, squares or even triangles and brown them up. Of course, you can always just crumble a cooked slice but sometimes it’s nice to have it freshly cooked. Edited to add that the kitchn uses an accordion fold so you don’t need to freeze flat. See here for that.

The Swiss orange chip ice cream from the dearly departed Swensen's ice cream parlors might be my all time favorite. Dark chocolate with a hint of bitter orange and chocolate chips. I really like sampling two flavors together but if I have to pick one that’s available to me now, it would be coffee.

I followed the recipe for Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles from How to Cook the Finest Things in the Sea by Ari Kolender except with a different pasta shape. The sauce is a puttanesca-like flavor bomb with anchovies, onion, fennel, garlic, capers, olives and plenty of fresh herbs. The recipe is available online here.

I made it into a pizza, too. Coincidentally posted exactly 5 years ago today over here. I think peaches & pork get along quite well!

I like fruit in savory dishes and thought it was quite good though I wouldn’t recommend eating anything that causes itching. The shiitake powder in the mushroom dredge gives the crunchy coating an umami boost and the peaches are very much a spicy pickle element so the combo worked well. The country ham-wrapped and roasted peaches from Deep Run Roots is another savory recipe I like that includes peaches and you should probably avoid. This is an old photo, but peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of spiced pecans. I should make this again while peaches are in season.

Another curious sandwich from A Super Upsetting Book about Sandwiches. This is the Suzanne Sugarbaker made with chicken-fried mushrooms, peach muchim and mayo. The flour dredge for the mushrooms is seasoned with powdered shiitake mushrooms, salt and lots of black pepper. The recipe uses maitake mushrooms but says any can be used so I went with king oysters. The peaches get their pickle-y punch from a muchim brine with garlic, ginger, shallot, scallion, red chile flakes, salt, sesame oil and white vinegar. They were ready in the time it took me to faff about with the mushrooms.

I dunno, but @JoNorvelleWalker seems to keep similar hours. Perhaps she has insights.

Staff note: this post and responses to it were split from The History of Frito Pie topic. This sounds like the opening line of an entertaining story: OK, I’ll bite. What happened in 1958 that caused you to quit Fritos?

I agree. @pazzaglia has a bunch of risotto recipes on her site and this one for an asparagus risotto that uses a quick stock made from the asparagus trimmings really won me over. I sometimes add shrimp to that one, too.

A few recent breakfasts. Peanut butter & banana on toast with hot honey drizzle. Used to eat this everyday when I was a kid, without the honey. Kimchi dog - I was in a mood! The ALF sandwich from A Super Upsetting Book about Sandwiches Roasted asparagus topped with a drizzle of roasted tomato mayo (tomato, onion, garlic and jalapeño, roasted and blended into mayo) and a sprinkle of fried garlic on a split-top bun toasted in butter with a squeeze of lime juice.

I’m sure @liuzhou is saving the best for last!

Maybe the photos are AI generated!

The title pretty much says it all. Kitchen Curious, a new Vivian Howard TV series is set to start airing on PBS beginning 6 Oct 2025 Here's a link: https://www.kitchencurioustv.com

I posted about the dry farmed Early Girls in this topic on Aug 1. I usually stick to farmers market tomatoes at this time of year but I didn’t get enough and picked up a package to fill in. Not as good as home grown but a solid option. My TJ's has been carrying them for several years now but only for a brief period each summer.

What??? No nuclear weapons?

Any chance you can link to a photo that shows the Asian blade? I’m curious what it looks like an how it’s used. My paring knife went missing so I bought this cheapie Victorinox paring knife (eG-friendly Amazon.com link) It scared my old one out of hiding but it’s been handy to have a spare.

@BaxterBaker, make sure to check out this earlier topic: Buying Half a Cow

This incident isn’t really funny, but has inspired some good comments. Like the first sentence in this piece, Missouri big rig fire burns 40,000 pounds of ribeyes, which begins, “A tractor-trailer fire in Missouri gives new meaning to well done.” The Doolittle Rural Fire Department that responded to the fire posted on their Facebook page: “Nothing says ‘welcome to the fire service’ like sending the probie to put out 40,000 pounds of flaming ribeye. Probationary Firefighter Jenna Ulrich is the only vegan on our department——so naturally, her very first fire involved a tractor trailer carrying 40,000 pounds of ribeye steak.” Of course there was much speculation in the comments on what it smelled like!

There's a local restaurant called Killer Shrimp that specializes in what I’d call hot shrimp but I’m pretty sure they just use a spicy sauce and skip the cesium-137!

Thanks for that tip, @ElsieD! I know I’ve tried starting at both ends but not in the middle. I'll give it a try.

I have the Zyliss also. I’ve never been able to make it work on corn, though it skins knuckles and fingers with almost no effort at all!