That sounds fantastic. I’ve enjoyed making relish, too. I’m looking forward to the hatch chile roasters popping up so I can make some hatch relish.

I’ve been making a bunch of lazy Japanese curry with different golden curry roux blocks and usually chicken, potato, carrot, onion. It’s so good. I just got some extra hot roux and some swedish meatballs that might be about to meet each other.

Sauerkraut and kimchi aren’t too hard, either! Although the last time I made sauerkraut, the entire apartment smelled like it…

Pickled carrot and daikon is also good if you like a banh mi.

100%, I almost always have some quick pickled red onions in the fridge.

What’s your recipe? Mine is usually pretty basic, just eyeballed water and white vinegar, some salt, some lime juice, and sometimes a pinch of sugar or a clove of garlic.

Throw that in a bloody mary

I did that for a few months for 2 meals a day while I was in college and interning and had no time for anything. Idk, it’s sustenance. The mix left a nasty flavor in a thermos that I could never get out. The bottles were super convenient.

She don’t lie, she don’t lie, she don’t lie

Lo mein

While previous versions of the mixer used an electromechanical control system inside, the new Artisan Plus features a microcontroller-based system with a Hall effect sensor for more precision.

The new features sound nice, but the old system can last a lifetime. I don’t need everything around me to be “smart” and have more points of failure.

Spam hits just right sometimes. I’ve brought those spam singles camping and made spam and mashed potatoes in the backcountry and spam fried rice while car camping.

Pam is oil in a can, not eggs in a can

Fridge cleaning tacos are great. I just made tacos with leftover grilled chicken, what was left of a red onion, a jalapeño that was starting to wrinkle, and some jarred tikka masala sauce.

I thought “jasmati” was a typo one way or another at first, lol

You’re my hero. Great work.

Yeah, I live near a restaurant that does Dolsot Bibimbap, served in a sizzling hot stone bowl. Would recommend.