JoNorvelleWalker

Not only are Chinese restaurateurs robbing graves, Liberian sea cucumber divers are facing privation and hard times. The Asian export market for sea cucumbers has dried up because of covid, and west Africans won't touch the stuff. When they ran out of money for food and designer shoes, the Liberian divers were forced to come up with sea cucumber recipes and actually eat sea cucumbers themselves. So far no one is convinced. "The divers claim that those who ate the echinoderms were startled by the aphrodisiac effect -- and fisherfolk never exaggerate." In news of Norwegian cuisine, cod tongues traditionally harvested by young children are criticized for exploitation of child labor. A recent documentary showed Norwegian youngsters toiling in blood-spattered oilskins. However an hour's work can earn $143* "not bad if you're six," says The Economist. By way of social progress the cod tongue industry was previously dominated by boys. Now it is open to girls. Frugal Norwegian children are said to be saving up for a fishing boat, a car, or a home. *no decimal point in there.

NJ -- mostly skinny, depends on brand.

Finish eating all the peanuts at the computer before carrying the empty bowl back to the kitchen. Usually works.

This is the heading of an article in The Economist reporting restaurant grave robbing. "By day Mr Wei sold pancakes in Shaanxi, a northern province. By night he led a gang of grave robbers who tunneled under an ancient temple near his shop." His success was such he and his business partners opened a chain of restaurants near other shrines and pagodas.

I shall never again spill peanuts in the dining room.

Thanks. Get well! Good it was. My previous pizza a couple weeks ago was a disaster. Most of the dough stuck on the peel. Everything else incinerated. My boss insisted I take a sick day, since I'm recovering from my second Moderna shot. Around 6 pm I went to bed and slept for an hour and a half. I was shaking and tired, but had no fever. Tonight's dinner may be chicken cacciatore, or it might be more peanuts.

90 seconds of goodness.

I'll be happy when I see you safely home again. Were I you I'd kiss the ground and stay there.

My one experience with powdered egg whites was pretty vile.

For baking a cake I'd be inclined to use only bottom heat, no fan. (And use the strips as @chromedome suggested.)

Edit: wine.

I learned something. The APO lets me adjust cooking parameters on the fly, without turning off the oven first. Some may be laughing, but my big GE oven doesn't let me change settings without cancelling the cooking first. Nor does the CSO. (Or at least if it does I don't know how.)

Looking forward to your output.

I keep two types of peanut oil on hand: less refined and lower smoke point for when I want peanut flavor, and more refined with higher smoke point and essentially no flavor for stirfries and deep frying.

You stole my reply.

I have worked in a mine. Process control programming.

On the subject of my gag reflex, Ripert torches poor innocent vegetables. Vegetable Simple is on its way back to amazon. In twenty something years Vegetable Simple is the first amazon book I have returned.

Everything here smells like fried fish, but that may be that I have been frying fish.

More than a few years ago I looked out the window to see my older son and his Chinese born Iberophile accomplice moving suspiciously about the tennis court across the street. When I went to enquire of their intent they informed me they were acquiring the bunny for the night's paella. The bunny proved too fast for them. That particular paella lacked nothing without the bunny. Be it known my sons won't even eat fish they have caught themselves. The friend described his mother's cuisine as burnt wok food.

Fissler Vitaquick and timer traceable to NIST. Old picture from the night the Darto warped. (They were that fast.)

I called it my stimulus check.

Could you get him to paint his toes for us?

I cook my pseudo Chinese dishes in peanut oil. I like peanuts. My doctor says eat peanuts. For my potato tonight I used grapeseed oil. For the last of the shad I am about to use olive oil. For Georgian dishes I use sunflower oil. For eggs I would use only butter.

I confess I've never experienced a Mimosa. In my younger years I used to attend the Falcon Ridge Folk Festival in New York. One generous family always shared pancakes and Mimosas with all the nearby campsites. Sadly I'm not much for alcohol when the sun is up and dew is on the pasture. And I never indulged at Falcon Ridge. Falcon Ridge possessed its own high. I wish I could still get myself to Falcon Ridge, even though the festival location has now changed. Some of the happiest moments of my life. Every festival I would keep a journal. Some bizarre stuff there. And lots of peanut butter.