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This is the main issue…mustard loses its potency more quickly than you might think.

You should be fine. FWIW, I once had a jar of Grey PooPoo in the fridge for almost three years, and suffered no ill effects when trying it before tossing it. There are some mustards in the fridge now that have been there for well over year and they are still acceptable for use.

This is a ridiculously old thread, but I didn't know where else to ask this: Is there a shelf life to commercially prepared Dijon mustard once the jar has been opened? I have a half used jar of Maille Dijon mustard that has been in my refrigerator (kept as cold as possible) for probably a couple years. I don't see any mold or anything growing on it. I have always use a clean/dry utensil when removing contents. It smells ok. I imagine it won't have the bite that it had when new, but I just don't want it to inadvertently kill me! There is no expiration date on the jar, but it does say that it should be used within 3 months of opening - but I imagine that's more for quality rather than safety.

@IndyRob thank you for that ref. to cracking eggs . Ive always used the flat surface method for the reasons described in the video. tried the edge method : indeed, it makes it easier to open the shells. so far so good : no egg pieces in the results.

A restaurant near my office in Portland offered a great BLTCO Bacon, lettuce, tomato, cheese and onion.

Time travel 2025 I overbought bacon (I know, is there such a thing) from D'Artagnan when they had a more generous than normal sale. My Mom loves their end and pieces, so I rounded out the order with slab for me that I wasn't sure I needed. Mom loved the gift of her ends and pieces. Sliced medium thick and oven baked, paired with halved Costco cherry tomatoes that I fried to softness in the bacon fat, on some random storebought sourdough. No lettuce on mine thanks, or mayo. Havarti cheese was added to the Households sandwiches by request. Those bacon fat fried softened cherry tomatoes.......OMG.........so intense. The bacon was worth the premium price (love you Mom) too.

For the okra, any shape that you could fry the pieces to crispy should work just fine. And thanks!

It's basically a thin wheat pancake.

It all looks good. What is the wrapper?

Yes. Very different. Although, they do offer a choice of dressings. I'll check tomorrow what they are and let you know. I went with the basic 'special Sichuan style'.

This looks a lot better (to me) than what we call "chicken salad" here in the US, which is basically chicken bound together with a thick mayo glop.

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Last night was some grilled smoked sausage from the freezer with dill sauerkraut. I want to try those Madhur Jaffrey chicken bits and that okra salad. Doubt I would cut the veggies like that (my hands!) but might adapt the recipe somehow.

川香无骨鸡柳卷饼 (chuān xiāng wú gǔ jī liǔ juǎn bǐng), Sichuan boneless chicken salad wrap. Nicely spicy. From the restaurant downstairs. Had two. $1.65 USD each.

I went ahead with the panade. I started it even though I wasn't hungry, then while I was cooking I ate a bunch of salami because I was hungry. But. Now I've finished the bread cubes, sliced onion, sliced red bell pepper, kale, some spinach, a couple of mushrooms, and a chunk of applewood-smoked Gruyere that's been riding with me since before I left home. There are a bunch of plastic containers out of the refrigerator and cleaned. Of course I had to do a taste test, though I wasn't hungry. Pretty darned good, and I'll have several meals out of the deal. Those meals, of course, will go into the plastic containers I just washed. Can't have open space in the refrigerator now, can I? 😀

Glad to see you back. Your meals are simple but always perfectly prepared. That steak looks so juicy.

Been lurking but not posting any dinners lately as I am basically just making the same things as always. But here's another "same old same old". Filet, cooked SV then seared, served with steamed Brussels sprouts.

Swordfish which aren’t catfish are 剑鱼 (jiàn yú) in Chinese. Xiphias gladius in scientific terms. It is no surprise that we get them here; they are one of the most widespread sea fish being found in all oceans, except in the Arctic and Antarctic regions. Swordfish distribution (blue) The pink fleshed variety available in some places is a result of those fish’s diet, but are unavailable here. Image: cshdsj.com.cn.jpg They normally grow to around 3 metres / 10 ft in length unless caught first. Those I see here are much shorter. Despite being found in local waters, it is not a particularly popular fish here. When available, these oily fish are usually sold as steaks which are fried or occasionally grilled. I have once or twice however seen what I take to be babies sold whole in some supermarkets. There are concerns regarding the conservation status. Swordfish sells at around $2.30 / 500g. The USFDA recommends that young children, pregnant women, and women planning to become pregnant not eat swordfish as they can contain high levels of methylmercury,

Our neighbour dropped off some fresh-caught salmon and we enjoyed it for a couple of dinners and also a couple of lunches as salmon salad sandwiches. A dinner we have quite often, but we still enjoy it. Simple teriyaki-type marinade, with steamed broccoli and carrots and Instant Pot Spanish rice. Crappy photo, but tasty food! I love our generous fisher friends and neighbours!

I could also see this marketed to college students for their dorm rooms. Sometimes they can't have a regular hotplate/burner but they can have small appliances like a coffee maker.

It was JSAW Mastectomy Designs; I couldn't find them just now (I bought them in 2019) so perhaps they are out of business now. But there are other companies doing the same thing now. Possibly talk to an orthopedic doctor, or a plastic surgeon (I was lucky enough to have an amazing plastic surgeon and he also specialized in hand surgery so he did my carpal tunnel surgery after the BC) and get their input about how people use their hands/wrists after injury.

I'm about ready to dive into a little creation that's a riff along the lines of a Harira soup. Tomorrow I'll get the wheat and plan to cook on Sunday. Your example of pearled barley was helpful ...

"Delicious chicken bits" from Madhur Jaffrey: Cubed chicken breast, tossed with black pepper, turmeric, cayenne, cumin, ajwan, garlic powder, smoked paprika, and oil. Chicken is browned in the wok and then baked under parchment paper. Someone kindly posted Suvir Saran's recipe for Crispy Okra Salad (clicky), so I had to give that a try. Thumbs up from Mrs. C, who is typically a non-okraphile. I had mail-ordered amchur powder (dried green mango) and the package arrived just before dinner, along with some hiking socks (not included in the meal).

Only one way to find out!

Good luck with your taxes. i was on the phone, either waiting or on hold by the agent, with IRS today for over an hour. Received a letter that I had a large credit balance that needed to be addressed. After much back and forth and holds, I convinced her that they were estimates that should have been applied. She agreed and said I should file an amended return and include them. "They are listed on the current return, line 33!" "Ah, so they are. You can disregard this letter." I decided it was time to take a nap!