JoNorvelleWalker

Last night: This might have been good. Cooks Illustrated braised eggplant with soy, garlic, and ginger. I followed the recipe except for substituting arrowroot for cornstarch. The liquid did not reduce down as it was supposed to. The resulting sauce should have been "just a few tablespoons". However on a positive note the CI eggplant braising technique worked well. The eggplant pieces remained intact. The eggplant was a little soft for my taste but that is just a quibble. I ended up fishing out the eggplant and reducing the sauce to where I thought it ought to be. The recipe calls for a non-stick pan so I employed my not so new Berndes with Pyrex lid for the first time. I was pleased with how the Berndes cast aluminum performed. Cleanup was easy. Sorry, I way overdid it with the scallions. Despite my complaints I finished the entire recipe along with a go of rice.

My comparison today: in the produce section everything I was interested in was significantly more expensive at Shoprite than at Whole Foods (at least for the on-line Whole Foods prices that I see on amazon). But the spareribs I came home with from Shoprite were $2.49 a pound vs. $6.49 a pound spareribs from Whole Foods.

The beans in my bedroom are like kudzu in a southern forest.

Methode rotuts and all the trimmings. More methode rotuts.

I've been reading Season from the library. It is definitively worth a purchase.

Tired but cold sober. Now remedied.

I shall never again shake my mai tai Mississippi punch without putting on the top.

I was chatting with a beekeeper this afternoon. Had I seen the question I would have asked.

https://www.nytimes.com/2016/05/21/world/what-in-the-world/for-this-green-smoothie-the-first-ingredient-is-frog.html I shared this recipe with a Bolivian friend. She said if she ever returns to Bolivia to live she will never eat outside her home.

I'd hate to think what was for dinner.

I just finished Caroline Eden's Black Sea Dispatches and Recipes Through Darkness and Light. Was hoping for insight on the foods of Georgia; unfortunately Eden never made it quite that far. Interesting travelogue nonetheless. It's said Tamerlane put to death five percent of the earth's population.

Somehow I overlooked that part.

Breakfast for dinner doesn't usually do it for me but this looks really nice!

@Anna N believe me, I can relate to urgent need for the facilities.* But I can't understand the frustration with your speed of pizza service. Here most pizzerias have warm slices available for hungry patrons in a hurry. If one orders a whole pie the dough is shaped and topped and baked to order, in the presence of the patron. Even so, the wait is not excruciating. Last night at work one of my dear colleagues appeared with a couple fresh baked pies for her teen program. Before throwing them before her swine she generously shared slices with her coworkers. Many moons it had been since I'd had a taste of pizzeria pizza. This particular pizzeria has been around longer than I've lived here, which is approaching forty years. My slice was hot and cheesy, and looked every bit delicious. I ate it, I enjoyed it. But really, I didn't see the point. Homemade pizza is so much superior. I turned down a second slice. *Food establishments in Canada do not have bathrooms?

And where are the pictures of the cart?

What happens to your freezer when someone turns off the electricity?

@Panaderia Canadiense I'd read nothing of this news. I pray the social situation resolves quickly. You are in my prayers. My thoughts turn back to the siege of Paris when guests at the American embassy were dining on canned lobster.

Here the Whole Foods is basically across the street (US 1) from Trader Joe's. I can't get to either. Amazon Prime Now delivers. Guess which store I use?

Not cooked, if it counts, but tonight's dinner here is Honeycrisp. Much of the year Honeycrisp apples are rather sad at best, but last week and this week they have been most beautiful.

They sure look good.

I beg to help. Far better to have employed the lovely chickpeas to obscure the offending Brassica.

Sous vide prime ribeye, finished on the Philips. With sautéed mushrooms; avocado; almost last of the Mountain Magic. Bread. Disclaimer: since I would never eat that much meat at a sitting, after the picture I returned the steak to the kitchen and the cutting board. Steak was excellent. Everything tastes better on the Philips.* *Except of course for chicken.

He should just be thankful he returned.

The taste. I did not throw the bag away, I ate it. But I would not buy again. The brand was Tamaki. I love their white rice.