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@Smithy so am I ! Im very happy w Aldi's Hellman's clone. cans say what they ask for it these days , as I have 1/2 jar in the refrig and one in the pantry . Ill check the date of the one in the pantry . might be getting close to ' use it up day '

I like it. I've been able to find it in Duluth from time to time at a reduced price also, but I notice that all the mayonnaise brands seem to be going up. I think Duke's and Hellman's are comparable flavors. i'll be interested to see what you think!

Huh, I didn't realise you could grow mayonnaise. The more you know!

S&S started carrying Dukes . $ 5.99 Ooooops but it went on sale this week @ $ 3.99 'thought Id finally give it a try. its not Mayo season , but Ill get to it eventually. but before 5/2026 said to have twang , on the lid.

I can share my hood research if anyone's interested. It's a few years out of date now; I don't know how much the landscape has changed. I identified a half dozen hoods that are likely to work to an acceptable standard (be able to keep up with most bursts of smoke and atomized grease from hot food hitting a pan, but not likely completely reliable). Another option is to buy an "insert" vent, which is the hood mechanism with louvers but no hood. This gets installed into a hood that's built as custom cabinetry. If you go this route, you can build the hood to dimensions that make engineering sense, and you can have a hood that works as well as a restaurant installation. Some advantages of this approach, if you do the design properly: It can be situated much higher than a standard hood, so no risk of knocking off your chef hat or sombrero (if you've got high enough ceilings). It can be designed to actually work. Meaning, nothing escapes. No matter how much smoke or how big the plumes of atomized grease you send into the air, they get captured. Your house will not smell like Cajun blackened fish. You won't need very high CFM, so it can be much quieter than a regular domestic hood, and you won't need as powerful a makeup air system. So it won't tank your heating / AC bills as badly. It can be made to match the style of your kitchen. Equipment costs can be lower, because of lower power demands. Installation price will probably be much higher.

There is a delicious chicken liver recipe in the Dishoom cookbook that I think would be great with other livers, too. The livers are marinated in a spice paste made with ginger, garlic, salt, cumin, turmeric, deggi mirch chili powder, garam masala, yogurt and a little vegetable oil. In the book, they’re sautéed and served on toast for breakfast with a squeeze of lime juice and sprinkle of cilantro. Also very good served over rice. The recipe is available online here. If you make it, do NOT skip the lime, it’s a must!

Seasonally macabre...

@zend, I wouldn't have thought to use cumin powder on liver. Is that the only spice you use on it? I'm one of those rare people who love liver!!

Tomato omelette for breakfast

Chicken Breast with Carrots and Mushrooms - you sauté chicken breast, carrots, mushrooms and onions, then build the sauce with vegetable broth, sour cream and flour and finished with mustard. Served over rice

Yes but Al Bronzo often takes only a very small part of the shelf and there is linguine https://www.barilla.com/en-au/products/pasta/albronzo/al-bronzo-linguine

You can tell when my husband has been cooking as he doesn’t cut the chicken small, anyway Thai green chicken curry with rice and poppadums (Sp?) … there is also some lime pickle in my bowl. It doesn’t really go with a Thai curry being Indian nor do the poppadums for that matter, but I don’t care, I like them.

Well, I was just thinking more limited to home-preserved food in jars. But that was an enjoyable re-visit. And I caught my breath sharply to see @heidih. Thank you.

No, i followed your directions. The carcasses for 1 hour, large bones taken out, meat cooked another 30, next batch into the same water. Repeat. Oh, the meat was pressed through a food mill and the liquid added back to the pot after each batch. I strained the works through cheesecloth into a large bowl and filled those cups up from left to right. I had 6 batches all told as we had a capon for Thanksgiving and the carcass from that was added as well. I did start last night which turned out to be a good thing or I might still be at it.

@ElsieD very nice. is each unit from a separate iPot-ing ?

@rotuts This is my yield. the first cup has a lot of fat, once the fat has solidified I'll remove it and test the end product. I'm hoping for good things.

When we had a Cuban recipe for lobster, it made me want to do lobster again as I usually have it (not that I usually have it). So when Charlie asked for a crab boil dinner a few days ago, I thought it would be a good time to use lobster instead of shrimp with the crab legs. Only I broiled the lobster separately.

Apple galette, a favorite at this time of year. Apples from the FM, fresh, juicy and delicious. This was made from “Ludicrisp “ apples.

I think you might want this topic?

Testify. I'm heading down there this evening for respect. And vinegars.

You know what I would like to see? Peoples storage facilities for their canned stuff. I don't know why I find those photos so much fun. And I for sure don't know if they belong in this thread. But I like seeing the goodies amassed and organized. And I like seeing the creating shelving/structural solutions. Don't even get me started on root cellars. Just sayin' . . . .

thank you for that correction , @Duvel there is hope now in a @#%Y@#% #)(U#@_Y% world. Barilla seems to have changed their web site : lets hope the linguini is in my area . the Trust Fund hopes not !

We certainly do here (albeit we are much closer to Italy, to be fair) …

It's about the pickling process. You take whole heads of cabbage, cross-split the cores slightly (3cm deep, not the whole way through) and dunk them into 3-4% saline water, together with dried dill stems and horseradish. Some people add sour cherry tree leaves. This usually happens in large wooden barrells (think 50-100L each) and you let them cabbages rest submerged and the barrels air-tight covered for several weeks. They can last for a year or more. Every 2-3 of days until fermentation is over, you need to unscrew the lid and use a hose to blow air into the mixture from the bottom, to prevent mold from happenning. (I know this might sound like a prank, but feel free to fact-check :)))) ). In brief: Varza murata has a deeper, purer cabbage flavour and it is slightly saltier than sauerkraut. Sauerkraut, on the other end, is more sour and - as far as I know - is put to pickle already sliced. German Kraut also has caraway seeds and some other stuff which makes it aniseed-ish tasting. They are both great for health. Not saying one is better than the other, but they are very different in taste.

Did you make the varza murata salad? Can you say what goes into it that makes it different from German sauerkraut?