Have some pollock.
Debating whether to wrap it in bacon and bake it, or poach it in a curry. I have wines open to match either dish.
I think the curry would be simpler…and I probably shouldn't eat more bacon. Last time I roasted pork loin, I wrapped it with 8 strips of bacon (because I wanted to use up the whole pack, obviously)…and that wasn't too long ago…
@streakmachine Mine was pretty simple as well, a little darker than I'm used to — from the roaster who's probably the cheapest of the 3 I regularly buy from in Paris. Works well with Chemex filters.
@hazardwarning Sounds a lot more comfortable, but business travel can be a good chance to explore as well (with a lot of it paid for by the company)
// @sumudu
@peemee Yes and no: it'd be risky brewing Earl Grey and other oil-flavoured teas in them, and you do need one teapot per style of tea (I have one for red, oolong, and pu-erh, though some people go further and have 2–3 for oolong depending on style). They usually come in 300ml max — 150-200ml is more common — because they're for gongfu brewing.
If all you're after is heat retention, consider a tetsubin.
// @streakmachine