blue_dolphin

I agree that sounds confusing. Especially since the author's formal petition to rescind the guidance uses "around the year 1969," rather than, "around 1970." I wasn't able to find a formal report of the lung pathology findings but stepping through the Federal Register notices on the matter, the proposal for this regulation was initially entered on December 31, 1969 based on examination of cattle lungs. After publication of the proposal, questions were raised about its applicability to all livestock since neither calf nor sheep lungs were examined. A study of calf and sheep lungs was subsequently conducted, apparently in 1970.

A note on lungs in an opinion piece in the NYT: Let Us Eat Lungs (gift link)

I agree with you and @heidih that people like seeing what's inside the wraps. And I'm not a wrap lover (gimme some good bread 😋) but who eats a wrap starting from the end? I figure these things are marketed largely to people grabbing a quick lunch, maybe no cutting utensils around, so having them pre-cut seems like a convenience for that crowd.

@rotuts, I read of your clamshell distaste just before heading out to TJ's myself. No wraps in clamshells to be seen. There were 2 types of packaging, both cardboard + plastic wrap. This one for most of the wraps: And this bigger one for the wraps that come with a sauce or hummus, etc.

Very interesting! Thanks, @Kim Shook for asking and to @chromedome and @Smithy for the additional info. I grew up on Lake Champlain where lake trout were caught in the lake. I had no idea that ocean fish are referred to as lake trout. Now I know!

I agree the Victorinox is a solid recommendation. With respect to the Global, my SIL had a set of them. I used them quit a bit and very much disliked the grip. Never got comfortable with them. Obviously, that's a very personal thing and you may love it but it's something to consider.

I'm paying relatively little attention but used the day as an excuse to try the salt & pepper ribs with fresh mint sauce from Eric Kim's Korean American. I've always cooked baby back ribs low and slow but this recipe cuts them into separate ribs and cooks them quickly in a hot oven. They were surprisingly excellent as was the mint sauce which was just fresh mint, rice vinegar, sugar, salt and a little water - perfect complement to the fatty, crispy ribs.

A bit of discussion on that one over in this topic

I stand corrected.Thanks!

It's not so much the motor, though I'm sure there can be differences there, but the rotor-stator probes themselves which need to be machined to very precise tolerances to maintain the very small space between the spinning rotor and the stationary element. It's also their weak point as fibrous material can get stuck in those narrow clearances. None of the probes I used in laboratories came apart for cleaning. Once something got stuck, they were toast. Very expensive toast! Ooops! Sorry for the misinformation. @JoNorvelleWalker has corrected me!

A family from Germany started a small sausage business, YouBite, in my area. They have a retail shop but also sell at my local farmers market where I purchased it after learning about it from you. Carmen, one of the owners, recommended serving it this way.

Found a couple of crumpets in back of the freezer that had been there for a while and looked like they might be a bit dry around the edges. Used them to make French toast, surely offending two nations with one breakfast 🙃 Sausage and a blood orange on the side. Not bad. Their slightly domed shape means the edges don't contact the pan on one side so I put them in the oven to avoid any sogginess. One was enough. Maybe there will be second breakfast later?

Beans on toast RG Alubia Blanca beans tossed with some of the artichoke tapenade from David Lebovitz's My Paris Kitchen, spooned onto toasted sourdough and drizzled with the rosemary oil that's part of the tapenade recipe.

Pretty much a repeat of Saturday's breakfast. Smashed, roasted potatoes, topped with fried leberkase and an egg. Mustard, tomatoes on the side. It was good on Saturday and it was good today!

This sounds fascinating. Please consider doing an eG food blog or taking us through a week's meals in whatever way works for your and your family’s schedule.

Spinach, mushroom and cheese quesadilla with Rancho Gordo mantequilla beans topped off with Red Weapons

Crispy smashed potatoes with fried leberkaese topped with an egg. Mustard and tomatoes on the side.

I had to close my eyes!

Nice looking partial set of Lady Frances silverplate listed on eBay It is a very pretty pattern.

A riff on the recipe for Swordfish with Asparagus and Little Beans from I Dream of Dinner. The recipe is available online at this link. I have banned myself from buying asparagus unless it's at the farmers market so I used green beans, without thinking that turned it into Swordfish with Beans and Beans 🙃. No matter, the little beans are RG's alubia blanca, a bean that just loves the lemony dressing in this dish. The green beans were tender-crisp and contrasted nicely with the creamy alubia blancas. This is a great, quick dish and would work with all sorts of green veg like broccoli, sugar snaps, etc and proteins like shrimp or even seared scallops.

Before I go to read the Björn Frantzén book I was just enabled to download, I'm going to use @Anna N's comment as a very appropriate segue to share my thoughts on Extra Good Things (eG-friendly Amazon.com link), the lastest cookbook churned out by the Ottolenghi machine. It's not at all fine dining like the Frantzén book but it's a great little idea book to choose parts of a dish to adapt into something else. This is the second Ottolenghi Test Kitchen (OTK) book and like the first one, Shelf Love, lists Noor Murad as the first author. Both books are slim paperbacks rather than almost oversized hardback tomes. I really love the earlier books, Ottolenghi, Jerusalem, NOPI, Plenty and Plenty More. Not as crazy about the next two, Simple and Flavour, though both have some good recipes. After those two, I boycotted Shelf Love because it seemed like the books were being pushed out too fast and duplicating recipes already in Ottolenghi's columns in The Guardian or NYT. I was going to skip Extra Good Things as well but saw a few dishes mentioned in an online cooking group that sounded interesting so I decided to look into it. Having spent some time with it, it think the recipes are good but it really shines in calling out the "Extra Good Things," that give the book its name. Each recipe in the book highlights an Extra Good Thing (a pickle, sauce, crispy topping, infused oil, or basic dessert techniques), uses it in the recipe and offers a few suggestions for other applications or uses. What really sells me on the concept though, are the pull-outs in the front and back of the book. Amazon's "Look Inside" feature has a sampling of recipes but doesn't show the pull-outs and I think they make the book so I'm showing them below. The one in front, lists the Extra Good Things that can turn toast or rice or baked potatoes or roasted vegetables into a meal. I don't know if these photos are going to be readable but they'll at least give you the general idea. Looks like everything goes with Roast Veggies 🙃 The pull-out in the back is the sort of "recipe type" listing that has become quite common in recent cookbooks. Not quite as interesting to me as the first pull-out but I think it will still be handy as I find the similar listing in I Dream of Dinner useful as well. In fact, I consider both of these to be good "idea" books. I may not cook the exact recipe but browsing through these listings can give me ideas and help me figure what I'm in the mood for. So far, I made the sweet potato wedges with goma dare and crispy tofu (posted here in the lunch topic) and plan to use some of the leftover sesame-based goma dare sauce, the crispy tofu bits and the Aleppo pepper-infused olive oil to top a soup as they worked together very well. I also made the broccolini with peanut gochujang dressing but turned it into a meal by adding noodles and shrimp (posted here in the breakfast topic) and I've got a few others marked to try. There's a black lime focaccia with smoky chipotle oil that I have to make because I really can't imagine the flavors.

Two of my friends arrived in Shkador yesterday so I sent them a link to this topic as I believe they are flexible in their plans. Not sure if they will check it out but I so rarely see Albanian tourism featured anywhere that I found it very interesting.

Swordfish Steak with Crispy Capers from Alison Roman's Dining In, Smashed Potatoes with Roasted-Seaweed Sour Cream Dip from Korean American and rounding out the plate are some green beans I tossed on the baking tray with the spuds and seasoned with Magic Gochugaru Dust from the Korean American charred cauliflower recipe.

Dang. They look so cute but I've resisted so far. Your comment makes it that much more difficult!

I was wondering about this and just the other day, I spotted a note in I Dream of Dinner (it's on p 96) that says that fresh chiles keep for up to a year in the freezer. She says to just grate or chop from frozen. I need to try that with some of the chiles that aren't in every store like the skinny red ones where I just use a few slices.