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...and one more. https://recalls-rappels.canada.ca/en/alert-recall/various-pistachio-containing-products-recalled-due-salmonella-7

Ask, and ye shall receive! https://recalls-rappels.canada.ca/en/alert-recall/mount-kumgang-brand-enoki-mushroom-recalled-due-listeria-monocytogenes Of course, we also get a couple of the same old, same old. https://recalls-rappels.canada.ca/en/alert-recall/certain-raw-pistachio-kernels-recalled-due-salmonella https://recalls-rappels.canada.ca/en/alert-recall/certain-pistachios-recalled-due-salmonella-3

I really wanted to like this but can't recommend it. Got at Costco 2 days ago. Best by date is tomorrow but I had to spend too much time picking out the black slimy lettuce. The dried apple is in such tiny pieces that you can't taste it. The dressing doesn't have enough Dijon. Way too sweet. Just a big disappointment.

I started w a tray of thighs . I wanted to see how easy they were to trim away the skin // excess fat , and if S&S gave you that extra flap under the thigh : they did ! trimmed . note : the every day price of the thighs is higher than the legs ! these went into the IDS @ 185 F , full smoke , for 3 hours , shifting trays ever hour : as it was still early in the day when the thighs started their smoking , went back to S%S and got a tray of CkDrums ; these were actually a bit easier to trim : I learned from the last tiem I used these , its impossible to get all the skin off, as the bit around the end of the bone is stuck there firmly . Soooo I cut around the skin , right to the bone , about 1 " up from the bottom of the bone. then bluntly dissected the skin away from the bone , which was fairly easy to do . I cut the freed up skin down to the end cut , and peeled the rest off the leg. It stuck fairly firmly in one area. I then bluntly dissected the skin all around the leg , down to the bottom 1 " before I cut the released skin to the bone end. Easier this way : these also went into the IDS for 3 hours , 185 F , hourly rotation . I measured the ' trim's ' weight , and as I thought : the trim on the thighs was 31 % of the chickens weight , and was 17 % of the legs weight. as I thought , they do slip you more skin // fat w the thighs . these leg are very very large , much more so that MarketBasket so if you use slimmer legs , you wont get as much meat // leg. I was initially planning to use the thighs for ' SV IDS thighs ' , as I recently just SV'd a pack of skinned legs , w/o IDS'ing , and was pleased w the results. but Im going to make IDS smoked CkStock w the thighs via the iPot. and SV the legs , as Ive done in the past. Ill saute the thighs first , to get some fond and Maillard flavor first. learned this : stick w the plump legs @ S&S . thighs are not worth it. And remember here the color on the legs // thighs is from the smoke , not the Maillard Rx.

There’s a fair few videos like this on YouTube

Two new pasta shapes Haven’t tried the radiatore yet but the rigatoni is nice. Some rigatoni is awfully big and this is a nice bite size. The cooking time on the bag is 13-14 min. I tasted at 10 min and it was ready to go into the skillet to finish another min or two in the sauce.

@blue_dolphin I do have the (e) book. however , I also get wonderful ideas from your efforts and platings. Thank you.

Turnips with Lemon Ricotta and Hazelnuts from Six Seasons of Pasta p 203. Since I made enough of the lemon ricotta for 2 recipes when I made the cabbage recipe just above, I had my eye open for Hakurei turnips at yesterday’s farmers market and was pleased to find some nice little guys with very fresh greens to make this recipe. I used a square rigatoni I picked up at Trader Joe’s that’s a nice size - I don’t fancy big 2-bite rigatoni 🙃. The combination of sweet turnips and their slightly bitter, peppery greens, preserved lemon ricotta and toasty, crunchy hazelnuts, finished with a drizzle of lemon agrumato oil is excellent.

Picking up 8 cases Monday AM 4 for my friend @ WHPS and 4 for me. turns out my TJ's local got 110 cases . Yum Yum

From Nextdoor, an odd question indeed:

Salmon and hijiki rice, via Mrs. Donabe. Wild king salmon, house-made dashi, gorgeous organic Nagano rice from the Rice Factory, sake, white soy, sesame oil. House-made cucumber salad, tomato and avo to go along with. And I even got a beautiful layer of okoge!

That place did put them together, but others don't. I'd estimate that it's about 50:50. Generally the better places separate them.

Do your delivery services put the rice and curry together in the same container? Every restaurant here in NYC always puts teh rice in a separate container.

I made Chicken and Shiitake Mushroom Congee for breakfast. Rice was washed and soaked for 30 minutes and then added to the boiling broth (I used a combination of homemade turkey and chicken broth (8 to 1 ratio broth to rice) and then cooked in the Breville PC for 30 minutes. Steam released and then added the chicken, mushrooms and ginger and cooked for another few minutes and then served with cilantro.

Yes, and yes.

Are you providing all the containers yourself? And I guess you need new ones each time?

The counters are about 26" deep, the fridge extends out to about 30.5" or so, so about 4.5" beyond the counters. (I don't think the fridge can sit right flush with the back wall though there's not much of a gap.) The manual says it's 29" deep and handle extends a bit further. I think a regular depth fridge would be another 4 - 6 inches and I think it would look quite bulky in there.

I'm not sure what the best method is with ICC. Does it let you create a custom ingredient? If so I'd just create your own custom strawberry, using this simple formula that I outlined on the blog post: I use the Nutritionist V. Database, which assumes an average brix of 6.9. [Or use your own preferred source if you have one that's more accurate for the fruit you source] If I measure 8.5, then this is 1.23 times the average. Use this as your conversion factor. Multiply the total solids, the POD (sweetness) and the PAC (freezing point depression) by this factor. The software I built has a brix field, so it does this automagically ... I've been lucky enough to not have to wade to deeply into brix calculations in a long time.

I have some 2 oz lidded containers, but it would be a paltry amount of fruit, I fear. Adding various containers for condiments or toppings/extras has been on my mind, but added expense and time are the bugaboos.

When I was last incarcerated in our local hospital, a highlight of the day was the snacks: a packet of apple slices...which you could not do ahead of time...and even better was the packet of grapes. And they were excellent grapes too. I wonder if you could do that? Little plastic lidded containers?

Thank you! I get feedback from the woman who heads the church’s pantry and fridge because she interacts with the people who are regulars. She said they really look forward to my meals and love them. I’ve also met three or so recipients who were there when food was being delivered. They also gave me very positive feedback. I wish I could get real feedback on specifics of what worked and what didn’t. For instance, I made a salad dressing that I felt (after the fact) was not really very good. The meals are usually gone within a couple of hours. This is one of the hard parts. Leaving the food, and letting go of any preconceived notions of how it will work out. At first, I imagined 24 meals helping 24 people, but then I’ve never had food insecurity. The reality is that the first people there often swoop up as much as they can, and if I’m still around, I need to leave my judgment behind. For all I know it’s a mother with five kids at home and she is thinking she can feed them for a couple of days if she takes them all. Sometimes it’s someone who is also taking some plates for their neighbor who doesn’t have transportation or is disabled. Until people know that there will be food in the community fridge or pantry regularly, they take what they can when it appears. Every single community fridge in my area gets wiped out very soon after being filled. The need is great. I am looking for meal ideas, tips, hacks, advice, feedback, brainstorming, all of the above! Sometimes I can’t figure out how to accomplish what I want to accomplish, and I know the wise people of eGullet have opinions! Also, thanks for the link!

I’m quoting you a second time to say that the reason there aren’t pictures of the biscuit mix/milk going in, or the soup/stock layer … that’s when I was busy cussing. Mostly because of overthinking and looking at different versions of the recipe and confusing myself. Confuzzled is the technical term, I believe. 😀

Breakfast with almost the lot ( missing baked beans IMHO ) I know people say a fry up is unhealthy but this lot was cooked in approximately a dessert spoon of olive oil.

https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-4