All Activity

I quite like the Dulcinea "Tuscan" melons our TJ's offers. $3.49 or maybe $3.99. I take my time and make sure to get one that's in great shape. And I've had good luck with the nectarines from Moonlight Companies. I buy the 2 lb. bag (which is always more than 2 lbs.); it usually has 6 -7 nectarines (today's had 5 big ones), and after 36 - 48 hours on the counter they are nice, sweet and juicy. $3.99. Corn on the cob is usually nice and sweet, if I can fight off the Chinese ladies to get to the bin. $.69 an ear. Baby Watermelon is so-so, as is most watermelon these days. I suppose if I were to buy a giant one somewhere else, I'd fare better, but no way I'm lugging that upstairs. Eggs are no longer a problem, though the price is probably well over $1 more than they used to be. And I can never find that cheese @blue_dolphin mentioned above. The Le Delice de Bourgogne. As can be seen, I stick to mostly produce, eggs, occasional cheese (Feta, the idiazabal a cheddar or two (they had an interesting red cheddar from UK today)), and those chocolate bars from Belgium in the 3-packs. Most of my cheeses come from Formaggio Essex.

Jeremy Charles, the chef, co-owned a restaurant in St. John's called Raymond's which was considered one of Canada's top restaurants and placed first in 2011. We had dinner there a couple of times on our several trips there. Fabulous food, service, everything. We always had the tasting menu and if it works, I'll post the links to the meals we had. I'm thinking we should go again for those lobster rolls. Thanks @TdeV for your post, it brought back happy memories. https://forums.egullet.org/topic/153633-a-good-scoff-cod-tongues-toutons-and-tea-on-the-rock-aka-newfoundland/page/6 https://forums.egullet.org/topic/159226-swarvin-in-newfoundland/page/6/

We had a bottle of this last night with a creamy mushroom soup (really unpleasant to look at, but tasty nonetheless). According to the distributor, this should not be a great match They suggest that heartier dishes like steak and beef casseroles (whatever those are) are good accompaniments. We were very happy to pair it with the soup. As for that Kono sauvignon blanc: at a recent wine tasting, I made our host (a sommelier from a local restaurant) very angry when I pointed out that the Kono we were sampling was available at TJs for nine bucks. The event organizers sell the wines we taste, and the Kono was listed at $21. Making my announcement sent several fellow tasters to their phones to check the TJ site. Turns out whatever deal TJ's made did not include Atlanta, because three stores near us don't have it. But Total Wine has it for $13.

Thanks for the informtaion. I'll have to read it all later as I've gota zip outta here now, but the small piece of the article that I read touched on something I wanted to address after posting my opinion of the differences between Piment d'Espelette and Piment d'Ville. However, I am very pleased to know that there may be other sources for this great pepper available. TTYL ...

@JeanneCake You bet . however , for some reason the kringles end up being much cheaper via TJ's if there is one near you. How Tj's does this , I do not know.

I order directly from the bakery the website https://www.ohdanishbakery.com/everyday-kringle-favorites And you can get the pecan one all year round

I have than same book. its a fine book.

Hello @Rodi. Have you looked at King Arthur Flour for bread recipes? Here is the link for cheese bread recipes. However I can't find my favourite called Tender Cheese Bread which is made from leftover cheese (from 2010). It also has measurements for a 1 lb loaf. Send me a PM and I'll send you a pdf. Also check out Beth Hensperger's The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine (eG-friendly Amazon.com link) Edited: Hmmm. I just looked into the above-mentioned book and its two loaf choices are 1.5 lb or 2 lb loaf. Sorry. I did get results when I used online search "1 lb bread machine recipes"

I suppose farms that sell at farmers markets or their own small shops don’t count as “commercially” but here’s a link to a 2014 LATimes article by David Karp that mentions several sources in SoCal: Local Espelette powder comes to L.A. farmers markets. I believe most of them (Kenter Canyon Farms, Weiser Family Farms and Windrose Farm at the SM farmers market and Farmer & the Cook Market in Ojai) are still selling the products. Not sure about Little Fresh Farm.

Apricot and Muscat Tart by Sarah Johnson... Looks alright from that carefully composed angle. However... The horror! The horror! I think the problem was one of two things, or a combination thereof. I used more apricot purée on the base than the recipe called for - otherwise it would've just been a smear - so maybe the extra moisture bubbled up through the filling causing the fissure. And I was suspicious of the time and temperature: 30 minutes at 180C/350F until "golden brown" for a pretty shallow, clafoutis-like batter seemed like it was asking to be overcooked and crack (and it would've been even thinner if using the indicated 25cm/12-inch ring rather than 22cm). I had it with the Muscat-roasted apricots and a splodge of vanilla crème diplomat leftover from the weekend's cream puffs... After all that, if it had been a knockout taste-wise then I'd revisit it and make a few tweaks. But it wasn't, so I won't. Next up, the Feta and Honey Cheesecake from Honey & Co... I had this years ago at the restaurant but don't remember much about it. I decided to make it when Lidl had in some kadaif pastry, presumably riding the wave of the Dubai Chocolate craze. It was precooked and shredded, so I just mixed in some melted butter and sugar, figuring it was in the ballpark. The cheesecake mix was fine but unremarkable. I knew as I dolloped it on top of the kadaif that it was gonna rub me up the wrong way, given my issues with smooth-on-rubble, but what can you do when it's the whole point? Ho-hum.

@Shelby, I just love when you share your feasts. Last night's dinner. Something that I've never made made before. But saw fresh squid at the fish counter and decided to make Calamari for dinner last night. Served with Toum, a Lebanese Garlic sauce that made the perfect dip. I cut the squid into rings and then soaked for a couple of hours in buttermilk before tossing with a combination of flour, cornstarch, baking powder, salt, pepper, cayenne and oregano.

The green one's become my favorite. Followed by the standard red hot sauce. I haven't tried that garlic pepper one ... how is it?

A slice of yesterday’s baby kale and sizzling scallion pizza topped with a poached egg.

Oh yes, thanks for asking. Apparently the fan motor died. Our contractor friend came over late the other night and put in a new one.

Apparently model SD-BMT-1001 is nearly identical to the SD-PT1001. This is a link to that manual. I hope it helps: https://manuall.co.uk/panasonic-sd-pt1001-bread-maker/

Hi, I am new to bread making, and my purposes are two fold, making great breads by hand and machine. My wife has some gut issues and I'd like her to have a better bread at a better price than what is currently available. I bought a used Panasonic SD-BMT1001 1lb machine. We have two of us. Downside is the machine is for Japanese domestic market and has no directions in English! It's fun. It's makes great bread and the size of the slices is perfect, slightly bigger than supermarket... lasts about 3 days between us. All issues were my fault. I love this machine as I have made bread that comes close to "Italian" bread from New Haven, CT area (though not the same shape!). Excellent! The language barrier causes one to slow down... which is good... I learned to change the crust color... Looking forward to making a cinnamon raisin bread that is marbled... There is a lot to learn, but it is pretty logical and cooks the bread to perfection. I have had to throw out 3 loaves of bread because I made bad mistakes!!

Last night, Cleanin'-out-the-fridge-Stir Fry. My fridge was sorta bare, and my neighbor's fridge was also poorly stocked. We combined what we had and I cooked the combination to make a quick pan of veggies and chicken with the last of a package of Soba noodles and made dinner for the two of us. Chicken, onion, bell pepper, garlic, ginger, sliced shiitaki, soba noodles, some jarred sauce, and greens for flavor and appearance:

Gf pizza with ham, green olive, mushroom, and sauerkraut. (Kraut is a Midwestern thing for sure. First had it on pizza in Michigan and then Illinois. Cheap ass sauerkraut that's really bitey is best. All I had was bougie fermented mild kraut. Not the same but scratched the itch!)

I'm glad to be rid of this particular package of halibut. I think they get tough as they get bigger. IIRC, this one was 75 pounds-ish and I'm not a fan. Broccoli, black rice, halibut and lemon sauce halibut, cauliflower rice, and lemon ricotta sauce Veg, corn, and pan fried halibut I think there's only one package of big halibut left in the freezer. I HOPE there's only one left.

Omelet with bear sausage, onion, cheese, and black olives. Hashbrowns and fruit.

Welcome back, Teo. I think you might be right about the seeds. And I think an additional problem is that I pureed in the berries when the mix was still cooling from pasteurization—probably not hot enough to deactivate the phenyloxidase enzymes, but plenty warm enough to accelerate their action.

Breakfast tacos with shrimp, roasted chile Poblano, and creamy scrambled eggs. Seared the shrimp with sauteed onion, garlic, ginger, serrano chiles, and cilantro.

I agree on all your points. Right now I'm excessively well stocked on those sorts of items, but eventually the Amazon 3rd party price gouging may be my only option. That's a while off, but it's nice to think I may have options when the time comes.

Bill West's The Complete Electric Smoker is a fine book. its giving me many ideas thank you , @JoNorvelleWalker Ive sent the eBook to the WHPS https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331 for study. a P.S.: circular justs showed up CkLegs on sale next week. and its going to be cooler

@Smithy the problem w ' TJ's @ Amazon ' is the price. 3d party price gouging at its finest. but if one gotta have it , then one gotta have it. Im very fortunate : Tj's is 10 minutes away although they now open @ 9 AM rather than 8 AM. its always sometning.