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Eric Kim's Gochujang Buttered Noodles are becoming habit-forming. I had these for breakfast yesterday and again today!

Ah, I thought the flood was contained within the unit. If it's flowing throughout the whole kitchen, I can see why you'd want to call them before repeating that part!

If it were me, I'd sponge out the water, refill the tank to that 1/4 level, plug it back in and see what happens. But it's my nature to repeat experiments🙃

Maybe they want one that’s available for purchase?

An odd breakfast, even by my standards. Lukas Volger's Peanut Butter and Greens Sandwich made with the Toasted Chili-Nut Butter Spread that I made from his book, Snacks for Dinner, using toasted ancho chilies and cashew butter. The ancho-cashew spread is quite good, though I think the combo with a cooked green veg might be better with with broccoli and noodles rather than sautéed greens and bread but sometimes ya just gotta try it to see!

Going down the canned ravioli rabbit hole, I learned that canned ravioli was pioneered by the Italian army during the WWI. Ettore Boiardi and his company probably started cranking out canned ravioli here in the US in the 1930s but it was the rations contracts during WWII that really grew the Chef Boyardee company.

Trinidad & Tobago? Telephone & Telegraph? Taste & Technique? Tanqueray & Tonic? Travel & Transportation?

Seared tuna with a preserved lemon, olive and avocado relish from Diana Henry's Simple over Trader Joe's Harvest Grains blend. I added a coriander crust to the tuna. Sugar snaps, micro-steamed and tossed with Gabrielle Hamilton's preserved lemon butter from Prune.

Good idea! I bought some 4-inch springform pans and I bet I could try that with them, too!

Thanks! These were snipped off the tree in my yard yesterday but they were pretty much dry and tasted the same as the dry ones. There are some pictures of the trees in this article, Peruvian Pink Peppercorns: A Surprising Backyard Forage

This week's fish is ahi tuna again. Checking Eat Your Books for recipes, I decided on this Tuna Carpaccio with Pink Peppercorns from Polpo for a quick lunch. In addition to the pink peppercorns, the dressing/sauce contains olive oil, lime zest and juice garlic, red chili and fennel fronds and was quite zippy.

Ham, egg & cheese on one of those Toasted Sesame and Scallion Waffles that I made the other day.

If you are looking for videos of Vivian Howard, you can find 5 seasons of her PBS TV series A Chef's Life here and six episodes of her second series, Somewhere South, here. If you want a YouTube link to someone else making Vivian's rice-crusted catfish recipe that I mentioned, you can find one, with the recipe here.

If I had that bread, every meal would include toast! Tuna salad in a toasted brioche bun with veg & pickles: Takes me back to when I was a kid. Our school cafeteria called tuna salad in a hot dog bun a "tuna boat" and they were on the menu at least once a month.

What a fun trip, @Kim Shook - thanks for taking us along! If you and Mr. Kim ever decide to lead food tours, sign me up!

What types of fried food are you injecting? Olives? Donuts? Are you injecting before frying, then chilling well to solidify the cheese before frying? Or injecting after frying? Have you consulted the Melty Cheese Calculator and if so, what texture are you targeting? You should be able to get a smooth texture with almost any cheese with that.

Check your messages. He cuts the beets and par-cooks them before pickling. I started with already roasted beets and it worked fine. I'll try his way next time!

Saw a recipe for Toasted Sesame and Scallion Waffles in the New York Times. Kind of a nuisance to beat the egg whites separately and fold them in but they came out very light, so I won't complain too much. I'd make these again.

Well, I didn't manage to make those Hot Brown crostini I got into my head over the weekend. Made a Croque Madame as a consolation prize:

From this article, Breeders’ Cup Presents Connections: A Kentucky Derby ‘Cinderella Story’:

@liamsaunt, your photos, whether food or land/seascapes, are always glorious! Thank you in advance for sharing another trip!

I didn’t see this until earlier today and didn’t have time to shop for and execute it but some sort of hot brown crostini will happen here at some point!

I'm glad you are back home @MaryIsobel! What a sorry pair of meals and how awful to have you fasting all day for 3 days. Ugh. How can they expect people to maintain nutrition for proper healing under such conditions.

Did you take the leftover fries with you? I never would have until listening to Tamar Adler's interview on last week’s Good Food. Now I’m quite curious to try that French fry frittata or the buttery roasty smash that are both in her recent book, An Everlasting Meal Cookbook: Recipes for Leftovers A-Z (eG-friendly Amazon.com link)

Wasabi Poke from Cook Real Hawai'i made with the albacore from yesterday's fish delivery. The quick pickle recipe from JapanEasy warned that radishes would turn everything pink. This is true 🙃