blue_dolphin

I had one of those gizmos but tossed it a while back when I couldn’t find the bags anymore. Shouldn’t have been so hasty!

Thanks for the reminder. I usually lean towards fromage fort but I should consider melty cheese in these situations!

Thanks for the link! This made me smile: Thursday was always pozole day in the company cafeterias at the last place I worked. There were 2 soups everyday and they rotated through quite a selection but Thursday was always pozole!

Thanks for the weather report. It’s been chilly and windy here as well and I was wondering how you were faring. It was 35°F yesterday morning, one degree higher today. Since my last gas bill, which reflected a 300% increase in gas prices, I’ve been boycotting turning on the heat but lost my resolve when it was 52°F inside. Yesterday, I was pleased to have a lamb shoulder, followed by pita breads to keep the (electric) oven on for much of the day. Might have to bake something else today!

I don’t have an APO but would be wary of adding steam when baking a cake from a recipe that wasn’t developed with steam oven baking in mind. Emily from Steam and Bake goes over some of the considerations in this post about developing a chocolate cake recipe

This looks interesting! No chiles at all? What is the broth seasoned with? Just a light chicken or pork broth? Pozole rojo (with dried chiles) is most common in my area with pozole verde (with fresh green chiles) a close second but I haven't had an opportunity to try pozole blanco. Another thanks for taking us along on your travels!

@Kim Shook, that ice cream sandwich sounds perfect. Peanut butter and banana is one of my favorite combos and the chocolate dip is the icing on the cake! From Falastin, I made a pulled lamb shawarma sandwich. The recipe can be found online at this link. I also made the pita breads, the yogurt/tahini/sumac sauce and shatta (fermented chile condiment that I made with yellow manzana chilies) from the same book. I suspect I have enough lamb for about 10 or 12 more sandwiches 🤣

How so? The rule was proposed in December 1969, based on a study of bovine lungs collected from various slaughterhouses. It was submitted on Dec 22 and published on Dec 31. Based on feedback, a subsequent study was performed on calf and sheep lungs, presumably in 1970, and the 1971 rule says that subsequent study substantiated the results of the first one and justified the inclusion of calf and sheep lungs.

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.