There were black mushroom caps stuffed with maitake and [king?] oyster and other mushrooms; bao stuffed with either the char-siu or with smoked tofu and (IIRC) Sichuan pickled vegetable (I ate a little of this over rice, as I am allergic to wheat; it was wonderful despite being just on the edge of my smokiness tolerance); fava beans; lettuce rolls with beets and I-don’t-remember-what-else-but-I-have-to-g
...And then I got into talking about cutlery with perigee, who introduced me to Global knives. They have interesting grips, stainless steel with lots of little indentations, which I wasn’t at all sure I was going to like; but one of the knives was a bit dull, perigee let me sharpen it as a way of getting a sense of it (which was very kind; I am extremely reluctant to let anybody mess with any of mine), and I found it quite comfortable. Speaking of which, this particular stainless (“Chromova” [clearly a Cr/Mo/V formulation]) is one of the good ones it takes a nice edge. Oddly, the manufacturer tells you not to use a steel on it, which doesn’t make much sense to me unless they are referring only to the kind of steel that is also a file, with pronounced ridges.
I don’t like the “file” kind, myself. I use steels that are plain, smooth, and about as hard as the holes in hell. They do not appear to remove metal, but perhaps they reshape it a bit, and they probably polish the edge a little. (You can take that with a grain or two of salt, as I have yet to make a microscopic analysis.)
Turkey being something I like a lot, we are going to cook one today. I brined it yesterday (summer savory, thyme, two kinds of cinnamon, and Linden honey) and let it sit uncovered in the refrigerator last night so the skin won’t be quite as soggy; We Shall See how it turns out.