JoNorvelleWalker

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.

Unless those are some abnormally large peas I'm jealous you can focus that close with your iPad. Or do you cheat and use a camera? I also envy your blue plate.

Very well; however how do you explain two different spice mixtures in the same tin? If you need a hint the English ingredient list left out pepper. I'm tempted to write the company and let them know.

The most delicate of ricotta ravioli. With a Paragon of porcine goodness. Ten year Parmigiano-Reggiano.

My cholesterol is off the charts but I would die for pork fat. About to go serve some braised pork sauce over ravioli now. My doctor tells me to avoid red meat but isn't pork as they say "the other white meat"?

In Food of Morocco @Wolfert says she purchased ras el hanout in Fes, unground, and had it analyzed. The spices were allspice, ash berries, belladonna leaves, black peppercorns, cantharides, cardamom pods, wild cardamom pods, cayenne, cassia, cinnamon, Ceylon Cinnamon, cloves, coriander seed, cubeb pepper, earth almonds, galangal, ginger, gouza al asnab, grains of paradise, lavender, long pepper, mace, monk's pepper, nigella, nutmeg, orrisroot, rosebuds, and turmeric. What is commendable of Spice Trekker's is that they supply their ras el hanout ready to grind and they list all the ingredients on the can: nigelle, kentjur, cumin, poivre de Guinee, poivre, piment, gingembre, cardamome, masic, mustade, rose, cannelle, clou de girofle, curcuma, lavande, menthol, boutons de casse, cubebe, reglisse, safran. Or in Quebecois English: nigella, kentjur, cumin, Guinea pepper, chile, ginger, cardamom, masic, nutmeg, rose, cinnamon, clove, turmeric, lavender, menthol, cassia buds, cubeb, licorice, saffron. The astute and bleary eyed may note the lists don't quite add up.

By any other name, I can't believe what you describe is actually a cut from the tenderloin.