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How did you apply the rubbing alcohol?

Looks delicious! How do you make your garlic bread croutons?

I edited my original post to include an "almost" image of my rolling butcher block island.

@Maison Rustique I have a John Boos mobile butcher block island (30.75 inches wide x 20 inches deep - stands 35 3/8" tall). It has 4 locking casters, with drawer + (1) 10" drop leaf, model "CUCE" CUCINA ELEGANTE - MAPLE TOP. My kitchen is a small square. A regular island would interfere with the oven door, dishwasher door, and opening drawers; a moving island can get out of the way. Interestingly, I rarely lock the casters, having learned how to place hot dishes or groceries on the top without causing the island to move. When my friend comes over with a contribution for dinner, I lock the casters so she can use it (It confuses her otherwise). The butcher block island wasn't cheap. But nothing else would work as well. https://www.johnboos.com/collections/islands P.S. Because it's so lovely, I haven't yet started using it as a butcher block; I bring a cutting board to it! (I bought it in 2021) Edited again to add a "close" look alike https://www.johnboos.com/products/maple-cucina-elegante-kitchen-cart-double-drop-leaf?Drawer=With+Drawer Mine has only one drop leaf.

@Smithy I found this http://www.xianguotea999.com/the-art-of-crafting-traditional-eight-treasure-crispy-cakesa-step-by-step-guide/ No idea if it's sensible or not. Searching 'Xinjiang eight-treasure cut cake recipe' produced a lot of items for sale.

Yesterday DH and I made a yogurt lemon chicken dish that tastes fine but I think it looks a bit grainy. DH thinks the sauce is not broken. To @Shel_B's point, this sauce used arrowroot (could be a bit old) and the sauce is not very thick. Can I add something/cook something to make the sauce creamier, more homogeneous? And thicker? Or, could I put a piece of pastry on top so the guests won't notice the texture? 😅

@KennethT's first post of this diving and eating trip is dated July 18th. Read today (July 24) The "return trip" Airline Food starting post is dated July 12th! And I've already reacted to those airline posts. @ElsieD So I'm confused.

@ElsieD, rats!

@KennethT, I can't find your photos on the airline trip home . . .

What a delight your posts are, @KennethT !

@JoNorvelleWalker, recipe has arrowroot in it. I have very little experience with arrowroot. Google does tell me it's a thickener, but not how much cooking it takes to activate, nor if cooked too long whether it will break.

I've posted a question on the Absurdly Stupid Questions thread about how to convert a stovetop recipe to an Anova oven (v 1) recipe where the sauce absolutely must not boil. Advice sought, please.

I'm looking to convert a stovetop medium low recipe to the Anova steam combi oven (v 1). The instructions are to stand around and watch it simmer for a while (tedious) and absolutely not allow the sauce to boil. It's a chicken/salmon recipe which uses yogurt and lemon. How do I approach this issue? Set the Anova to sous vide mode and temp to 200ºF? Put the probe into the sauce set to wail at 205ºF? P.S. I've placed this request here because this topic gets lots of traffic.

@Duvel. Lovely! Could you tell/show us more about the Okonomiyaki dish please. Edited to add: and the yakitori is chicken?

WHAT AN INCREDIBLE BLT ! ! ! GORGEOUS AND YUM. Looks delish. Could you please post the recipe?