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We are supposed to be gettting one in Memphis. As I make periodic trips to the Asian and Middle Eastern markets, it would be simple enough to add TJ's.

No probs here.

@Smokeydoke, that looks pretty close to okonomiyaki. Is it? I used to make okonomiyaki and serve it with caramel fish or caramel pork. A little Japan-Vietnam fusion, I guess. But I do love okonomiyaki. I'd eat it with either sweet chili sauce or sriracha mayo. Or both.

I don't know that it qualifies under your definition, but there's a restaurant in Memphis, the Cupboard, where I've been eating vegetable plates for 40 years, always with eggplant casserole and cucumber salad. (the other two choices will vary). Definitely not smashable one-handed, though. And, though it's now lamentably closed, there was the old Federal Bakeshop, where I learned to love coconut macaroons. A classic in that category, though -- the Slugburger from Corinth, MS, and environs. There's Jerry's Sno-Cones in Memphis. Handle-able one-handed, albeit occasionally messy if you don't eat fast enough.

Give me a double sized helping of that, and forget dinner later.

That's a gorgeous photo. What's the chopped herb?

Pimiento cheese is one of the major reasons to be a southerner. And every southern cook has a different recipe. Here's a good one from the Capitol Bar and Grille. And there's a whole compendium of 'em from Southern Living. Mine involves 8 oz of extra sharp cheddar, about 4 oz of Velveeta (freeze it so it'll grate), a 4-oz jar of drained, diced pimientos, a splash of cider vinegar, a teaspoon of sugar, and a couple of shakes of Lawry's seasoned salt and some cayenne. Use between 1/3 and 1/2 cup of mayonnaise (lean toward the1/3 size); my personal belief is that it should be either homemade or Hellman's regular, traditional mayo, although there are many aficionados of Duke's out there. It makes a wonderful grilled cheese sandwich, is sublime on a burger, and is pretty damn good slathered on crackers or between a couple of slices of bread.

My usual vessel for SV is a 3-gallon plastic food-grade bucket. When I fill it to near the top, it's just below the black plastic top portion of the Anova. I've never had an overnight cook evaporate that far (though, when I was going to be gone all day and late into the evening, I've covered the bucket with plastic wrap). For some reason, it seems when I SV small enough quantities of something that I use a shallower vessel (say a Dutch oven or small stock pot), it's not for that long a period, so evap doesn't seem to be a problem.

Have to admit, the difference in quality among Russian, Latvian, Lithuanian and Polish is intriguing.

I have several poly boards, which of course go in the dishwasher, and a couple of bamboo ones, which get a periodic bleach rinse. I use only poly for raw meat. A couple of decorative wooden ones I use for serving cheese and charcuterie. And one day I will have one like @BonVivant's, with the mouse. Because I love the mouse.

I couldn't bring myself to pay the price for a Thermapen, so I got a knockoff, a Lavatools. Far as I can tell, it works fine. Not instant read, but close.

What are the little birdnest looking things?

Use it when you cook a pot of beans. Pulse a couple of chunks, along with some regular ham, in the food processor into a rough grind, mix with a little mayo, some Dijon mustard, and some grated cheese for a great deviled ham sandwich spread. Or add chopped boiled eggs to the mix for a deviled ham and egg salad. Cook some of those grits, stir in chopped up ham and plenty of cheese and hot sauce; to really take it over the top, put the grits in a loaf pan, let them set up, then slice and fry for grit cakes. Make ham croquettes (again, better in my book if you combine with a "city ham," or "packing house ham" (regular cured ham). Venture out into another Southern classic pimiento cheese (grated sharp cheddar, grated Velveeta, mayo, a splash of vinegar, a teaspoon of sugar, a sprinkle of Lawry's seasoned salt, a drained jar of diced pimiento peppers, all stirred up) on a sandwich, topped with paper-thin slices of ham. Or serve it as an appetizer on crackers with the ham. And my personal favorite -- Slice thinly, but don't shave; sear briefly on each side, just to get a little caramelization, and serve with an over easy egg. John T. Edge of Southern Foodways Alliance referred to country ham as "the South's proscuitto." Treat it lilke proscuitto; you don't eat big chunks or slabs of that, either. But do anything with country ham you would do with proscuitto, up to and including putting it with fruit or on a pizza. It's a strong flavor, and needs to be respected.

I love quail eggs and knockwurst chunks, pickled together. Wonderful appetizer. Pretty doggoned decent lunch.

I think I'd treat it like proscuitto. Just slice and eat.

Used to hunt some; haven't in a good while. Used to fish a lot. We would forage for wild blackberries and scuppernongs and muscadines. My very favorite "wild caught" meal is bream, caught in the morning, cleaned and pan-fried in cornmeal for lunch. Next favorite would probably be dove breasts wrapped in bacon on the grill, on Opening Day (of dove season, not baseball season, just to clarify).

If you can hold out until Prime Day, you should be able to get a deal. Of course, I have no clue when Prime Day is.

Love the flavor in there, though. I've used a bag of frozen peas and carrots in this, too.

My hands-down favorite? Carbonara. Could eat pasta carbonara by the quart. Nightly. It's good to throw shrimp in it for a change-up, too.

I was about to post that. A look at the table of contents convinced me it was well worth it. clickety

Oh, you'll fit right in here. I rate myself in about the same category, and I have learned untold amounts in this forum. Welcome!

Welcome! Tell us what you like to cook, and what your specific interests are.

I am contemplating getting a dorm-room-sized fridge for the express purpose of drying assorted charcuterie, and possibly aging cheese. Any thoughts from the group on this idea? I know the standard fridge temp is cooler than the optimal temp for drying charcuterie, and I'm not sure how much "play" there might be in adjusting the temperature setting in the little fridges. But they're cheap, and I thought if the temp differential is not a huge problem, it would be a cheap solution. Here in the South, there's six months of the year that temps are either too warm or too unpredictable to dry without SOME temperature control, unless one has a cellar, which people who live in the Delta do not have.

Not as cheap as some, but Ottolenghi's Sweet is on for $3.99, a significant reduction from regular price. Figured it was well worth it. clickety U.S. Prime price. YMMV.

Ham and biscuit (with blackberry jam, not seen because it's inside). And a tangerine. Followed by strawberries and creme fraiche, because I could. I love Easter leftovers.