Oh my, that looks so great! Symmetrical too. 
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A heartbreaking work of staggering genius. I’m not sure I’ll ever make chips again and not do this.
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Dinner party for my mom’s 88th birthday-
Complete successes: mini scotch eggs, sauasage rolls, dried fruit chutney, Yorkshire puddings, roasted root veg, gravy, salad with roasted beets, apples, candied walnuts and chèvre. Almost successes: stuffed mushrooms-people liked them, they just liked the other stuff more-and the cake which was The Enchanted Forest from The Cake Bible. It’s made with a flourless cake sheet, whipped ganache and meringue sticks. The cake baked up wafer thin, I made the ganache the day before I assembled the cake and it never got to a spreadable consistency again and by following the directions to adhere some of the meringue sticks to the outside of the cake, they got so soft they just broke off when I went to push the other sticks into the middle. Tasted pretty good, did NOT look like the picture. Not difficult, a bit time consuming, and not what I expected. Luckily the guests were impressed and enjoyed it.
Everything was gluten free-one of the guests developed a sensitivity at 75! The pastry was following the recipe from Bob”s Red Mill using their pie crust mix and came out ok, but not as flaky as I hoped. I may try that again.
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I made an attempt at cloning a DiNic’s Philly pork sandwich. It turned out really well, even with a few substitutions. I made the pork in an Instant Pot after searing it and it was perfect - tender but sliceable. I will definitely make this again.
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Yep! It meets the viewing test.
I would eat it.
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I don’t but I’m about to pickle some chillies right about now. With dill, coriander seeds, bay leaves, forgotten what vinegar I use.
The reason I mention it is that I use these for Thai pounded salads: pulverise the pickled chillies with garlic and fish sauce and limes. Just amazing. It’s not “right” but I love my pickled chillies in southeastern Asian style salads.
If you can grow some Thai basil leaves they really make food pop when you put it in just before serving.
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For something a bit diferent.
Also like this for a fermented one:
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I’m not sure the instant pot is the way to go. The pork for these is usually roasted, though a lot of places definitely keep the sliced meat warm in a steam tray with jus. So probably works well enough.
Some of the best ones I’ve had were made with porchetta at street fairs and block parties. Though that’s not gonna replicate what you get at the sandwich shops. I’m pretty sure most of them use shoulder, and I’ve done slow roasted shoulder at home a number of times. Usually with porchetta flavors.
Maybe something to play with if you move off cloning DiNics. Not enough greens on there though.
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luvs me some gazpacho! one glorious season, I was able to make garden fresh gazpacho using only my own, homegrown ingredients. everything but the olive oil we grew.
have you ever tried watermelon gazpacho? oi! seriously worth “diving into”. I cannot forget how devine! watermelon is subbed for much of the tomate, yet all the other ingredients are the same. so cold and refreshing after a hot day on deck between dives and on the way back to the dock. shame I don’t get to Cozumel much, anymore… (sigh).
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Sunday Zen bean husking.
These beans are called… something that starts with. ‘G’? I forgot to take the name down.
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But Gazpacho Soup Day is the 25th of November!
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I had to look that up. The Nov. 25 date only applies in fictional space (Red Dwarf). For everyone else, it’s December 6, which makes even less sense to me. A chilled soup made with fresh vegetables? In December?
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It wouldn’t even make sense in South America, as it would be too early in the growing season.
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This reminded me of a personal food porn memory. I spent a month in Tunisia back in ‘05 and in one small hamlet got invited into a garage by a couple guys (I know, sounds creepy, but it wasn’t). They’d just been pressing a bunch of olives for oil and were standing in front of a 50 gallon barrel of the stuff. They ripped off a hunk of fresh bread, handed it to me, and invited me to dip it in the barrel.
So good! I ended up hanging out with them for a while, noshing and sharing stories in broken French (our only shared language). Freshest of the fresh olive oil is a treat.
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Made the first baked apples of the season. Just butter, cinnamon, sliced almonds and brown sugar. They will be enjoyed after walking the dog. A scoop of honey custard ice ream as a garnish will do just fine.
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Trés bien!
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Made the best stuffed pumpkin last night! The pics don’t do it justice, but:
The filling was inspired by this Korean style ground pork recipe, using 1/2 lb pork. Then added some bread and parsley and chicken stock. Stuffed the pumpkin, baked for about an hour at 350 F, broiling with the “hat” off at the end to crisp up the top.
Served drizzled generously with a version of this Gochujang dressing. (I just used ginger powder, it was easier. May have subbed oil and vinegar options, too. Still a tart umami bomb.)
I think it might be the best stuffed pumpkin I’ve ever had.
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I have the same plate! Just one, though, and sandwich-sized.
Looks/sounds great, thank you for posting the pics and info 
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