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Another layer dinner : Mise kimchi // sauerkraut // Campari // red onion // window green onion light sprinkle of Penzey's Pico eggs from the refrig , warming to room temp on the counter . humid day it seems TJ's Fz Naan-ish , generic ( USA ) swiss . its been in the crisper a while , ' extra flavor ' 30 second Micro. Naan starts frozen. cheese refig. I like this swiss for sadwiches : melt to a very nice ' chew ' and is a bit nutty . careful torching soft scrambled eggs w butter . Most here can see this is not an omelette . Mise on top. what ever you want to call this , its delicious and now in the regular rotation . N.B. the bit of jus from the mise. soaks in nicely w this type of bread . all ingredients very readily available. seasoning on the Mise might change , but not by much.

How many books? About how much does each one weigh?

This is the first batch of Hatch Chiles I have gotten in the freezer. My mom was at Kroger and grabbed them for me. But, she got the hot ones. So, I got two more bags of the mild, and figure I’ll mix so as not to hurt anybody just in case. They were $1.49/lb, which I thought was a good price.

I have a set of Fine Cooking bound annual books that I no longer want or need. Make me an offer. I would prefer they went to someone local to North Central Mass but I might consider shipping on your dime. I found that the Fine Cooking FB groups can get me any article from any issue that I might want. These books have to go.

I didn't clock the branding at all. I looked too deeply! 😁

@rotuts, GBP??? Nevermind--green bell peppers--just figured it out.

...and I've grown Genovese basil and San Marzano tomatoes here in NB, as far as that goes. Ddanno had expressed mystification, so explained why it'd tickled Shel's funnybone. No editorial comment or endorsement, express or implied, etc etc.

So? Many food names use geographical names to indicate a type; not an origin. Do English muffins come from England? English Peas? No. I can buy American bacon made here in China. Anyway, Calabria is right next door to Sicily. Nothing unusual.

F.S.

@Norm Matthews I agree with you . Gumbo , unfortunately , has GBP in the mix. just imagine how much better g would be W/O GBP's

I'm tempted to get them for my GF, for the same purpose, but she might interpret that as an editorial comment on how much ice cream she engulfs at a sitting.

The description says Calabrian. The prominent label on the package says Sicilian.

I am inordinately fond of these spoons. They're a bit bigger than teaspoons size and sold as watermelon spoons. I use them for ice cream.

Because it's dried? I'm missing something here my man

I'd happily eat it myself, subject to my comments above.

Funny or Sad?

French Tacos, side of steamed corn

Polish Beans, Breton Style, over rice

Well, well within. By two weeks.

If it hasn't discoloured and passes the sniff test after 5 days in the fridge I wouldn't be worried at all, personally. I assume it's still within the expiry date?

Broccoli Soup with Shrimps and Rice - broccoli gets cooked with ginger, garlic, scallions, jalapeño and soy sauce in vegetable broth. Quickly seared shrimps get added in the last minute. Served with rice

This is rather a different situation than described in the original post. If it had been repackaged and frozen at the 3.5 hr time point, that’s one thing but 5 days later? Five days in the fridge for cooked meats is where I draw the line, even with properly handled foods. Lots of people, including our ancestors, have paid no attention to food safety guidelines and survived just fine. Others haven’t been so lucky. You do you!

5 days ago, as of tonight, in the coldest part of the fridge, sealed. And on the night in question they were out for 3.5 hours from store fridge to when we noticed at home.

5 days or 5 hours?

It might be more interesting if any of the quotes weren't from employees of the company.