MokaPot

Looks good, @robirdstx. I'm not missing the lettuce at all (BLT).

How about cross rib roast?

@minas6907, your Butterfinger recreation looks delicious and better than the original. It's interesting to get your take on the Bon Appetit Butterfinger video. In other videos involving chocolate, Claire (on the BA videos) never wanted to temper chocolate, so that was always suspect to me.

@Kim Shook, looks absolutely delicious, like a way upgraded Egg McMuffin (which I really like, so that's a compliment, in my book). IMO, no proof necessary that the egg was cooked very nicely.

IMO, the Asian pears are more about the texture & juiciness (crispy, halfway to an apple or even a watermelon texture). Plus, of course, very sweet.

@Shelby, sushi rolls look delicious! Your filling is centered, which is my struggle. Plus, you went the extra mile and got the roe.

Baby cucumbers, grape tomatoes, kimchi, and feta cheese.

IMO, these sprouts are crying out for some Korean food treatment. (Namul.)

Maybe strawberries. I do like them macerated, on shortcake, etc. But to eat plain, not my favorite.

Pesto looks really concentrated (green) and fresh-looking. Looks delicious.

Great photo, @heidih. I got to eat lobster at Puerto Nuevo as well. Very affordable, for lobster.

IME, ong choy, when cooked, is dark green (leaves are darker than stems). The stems part is chewy & crunchy, but not woody, IIRC. Maybe you can try cooking it a little longer or a lot longer.

Yes, I've watched that channel. They (the couple) seem knowledgeable. I also like Souped Up Recipes: She does complicated (IMO) recipes and also does her take on American Chinese food.

IMO, anything less than ~ 2 cm (~ 20 mm) is "really thin."

What kind of fish? Like @heidih said, it also depends on the thickness. Unless really thin, I don't think I'd cook from frozen. Also depends on your tolerance for raw or rare fish. For salmon or tuna (and maybe some other kinds of fish), I would prefer rare. Not trying to be dense, but what exactly do you mean by "grill"?

Don't forget these Chia Pets (hedgehog here). Not sure whether they grow enough sprouts for your purposes.

Happy for you, @mjw. I've never had a cannele before. What's the texture like? Looks like a custard, almost.

That would be one of the ultimate tests: lemon grass.

Shallow shelves look really good, @AlaMoi. I guess there aren't many earthquakes in that area. Seems hard to reach those top shelves, though, esp. if you're standing on those descending stair steps.

Only ever had shiso at Japanese restaurants. Sounds interesting as a sub for basil. Never thought of using it in anything but Japanese food.

Deep shelves for small things are a pain. IMO, organization systems / gadgets can become one more thing to keep clean. @dtremit, before "organizing," how about purging / decluttering (sorting through them) first? Are you ever really going to eat the contents of all of those different cans? You might even have some "expired" stuff. (I know you can still eat the expired stuff.) I recently made the mistake of buying a bunch (okay, not that much) of organizing bins and, after that, did a purge / declutter. Now, I have some empty organizing bins that I should get rid of. Point is, I should have decluttered first, then bought the bins. I would prefer something like what @ElsieD posted (pull-out shelves) or even that lazy Susan revolving thing.

Cole slaw looks really good, @David Ross. How did you "shred" your cabbage and carrots? Did you use a knife, a box grater, a mandoline or a food processor? That recipe would probably be good with raw broccoli and/or cauliflower as well.

Just Googled "vintage nambe." Wow! Really nice, classic, modern-looking stuff.

I remember adverts / dedicated food sections coming out on Wednesdays as well. For office workers, Mondays & Tuesdays can be the busiest work days of the week. By Wednesday, you're a little more relaxed and thinking about the weekend, what you're going to eat, etc. That might be part of it.

Sorry you're not getting any answers here, so I'll bump it up. Your cake on top (left side if photo were rotated) actually looks really good, but I guess the point of Bundt cakes is to get the browned crusty part. Maybe some experienced bakers can chime in.