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I love black cod, will have to try it with a miso glaze.

Miso-Glazed Broiled Black Cod from The Wok I followed Kenji’s suggestion to drizzle vegetables in the marinade and broil them right along with the fish. I had to pull some of the broccolini out before the fish was done but that was easy enough to do. Also on the plate are rice and cucumbers marinated in rice vinegar with pickled ginger.

Maybe these Miso Date Caramel Cookies?

Wish I had a recipe for you but a place near me (Gjusta for those in the LA area) makes a great miso date cookie. In any case the combination of miso, butter and dates might be worth exploring to use up the rest of your miso!

Starting to run low on trimoline and looking to buy a small quantity 22 ounces / 623 grams. Any suggestions on where to buy a small quantity? Last time I purchased this, I got it from L’Epicerie but they are out of stock.

Shoulder rack of lamb from TJ’s, served with some Dijon mustard on the side; roasted potatoes and carrots Vichy.

Restaurantdepot.com has the 9x9 3compartment hinged styrofoam containers for .11 each, the case pack is 150 units for about $19. The church could possibly get a membership to Restaurant depot and even if its an hour away I would encourage them to get a membership. They can buy the containers and let people (like you) use them to fill the community fridge. And possibly even get competitive pricing on bulk items like cans of beans, veggies, pasta. I'm tempted to buy a case and ship them to you....

Gotta use up this miso... Miso Ganache Fudge Cake by Gurdeep Loyal. I came upon this particular cake (and the previous STP) via a post about 'flavour-maxing'. While I liked the punched-up flavours in the STP, for me this didn't wow. The chocolate cake was fine but ultimately no different to any other less max'd one I could've made. The miso ganache was good, though, and if I wanted to add a savoury-salty edge to something I'd keep it in mind. Overall it was a pleasant cake, so I'm reluctant to damn it with faint praise.

Why's the girl from Montana posting in the gardening thread in February? It's 50F at my house and the plants need some help per my local nursery/ botanical garden. So everything is being watered. Lilacs, fruit trees, haskaps, raspberries, strawberries. Found one tree we planted 6 years ago got snapped in our bad windstorm last month I dunno if he can be helped but he'll get water too.

@patti, there's a restaurant depot in Baton Rouge and one in New Orleans. How far away are you from one of those locations? Do you have a Gordon Food Service cash and carry near you? What kind of container is the most useful for you? Can you give me the manufacturer and/or item number ?

They were terrific. Not greasy, spicy, and full of conch. We also bought a slice of their key lime pie to bring home. I had it for breakfast this morning 😀 Yesterday we went for one last walk on Taylor Bay We found a big flame box crab hanging out on the shore Last night was supposed to be our last night on the island, so we booked dinner at Vita at Rockhouse, which is known for its spectacular setting. It’s built into cliffs, which makes it unlike the other properties on Turks and Caicos. It’s certainly beautiful. Here’s the view from the pool deck The menu Cocktail/mocktail And the restaurant. It filled to capacity moments after I snapped this picture. I had the zucchini Parmesan for an appetizer. It was so light Husband had the tuna tartare He he chose the lemon lobster spaghetti for his main And I had the snapper. The moment my entree arrived I was joined by a guest. This is Rocky, the mascot of the Rockhouse. He must like snapper because he sat next to me the entire dinner. He considered jumping up in my lap a few times, but settled for batting my leg to try and get me to feed him 🤣 I was told by our server that feeding Rocky is definitely allowed, so he got some of my snapper after all 🤣 We shared a pistachio affogato for dessert The weather back home is terrible, with 40-50 mph wind gusts and -20 real feel, so we decided to extend our vacation a few days. We had to leave the rental house, so are now at the Grace Bay Club for a few days. When we arrived to check in this morning there were two parties ahead of us that were also scheduled to go out on our flight home and changed their minds. I guess we were not the only ones with this idea!

You loose flavor without the milk solids in the butter. I wouldn't go out of my way to clarify butter for the recipe but if you have some around and want to use it up -sure go for it.

I know my local Chefstore has containers like the ones you are using.

Aromatic slow burn for lunch: Shrimp, mushrooms, and roasted Poblano chiles with a blended sauce of Holland chiles, shallot, ginger, and garlic. Finished with gosht masala, fish sauce, lime juice, sugar to balance, and a dollop of heavy cream.

Moe's breakfast. Grilled him a small top sirloin cap steak for breakfast. With scrambled egg and toasted sourdough. I'm working today. Went back to work on Thursday so this should keep him going most of the day.

Out to lunch a couple of days ago with my husband. A cup of seafood gumbo (with hardly any seafood), and a shrimp Caesar salad for me. What I enjoyed about the salad was how easy it was to eat. The romaine was chopped into bite sized pieces and I didn’t have to fight to make it ready to eat. Oh, and it tasted really good. He had crawfish enchiladas that came with sides of rice dressing and green beans. He ate every bite, although neither of us tried the bread. At an all day meeting a few days ago I chose to eat at the restaurant where the meeting was held. The other attendants went elsewhere for lunch, which was probably smart. This grilled chicken Caesar salad was bountiful, but also, overpriced (in my opinion). After tax and gratuity, it was $35 and some change for a salad and a glass of iced tea. I was not ashamed to take the leftovers to go.

@Shelby mentioned zoodles recently, which reminded me I haven’t had them in a while. Despite buying the zucchini specifically to make zoodles, I was too lazy to get out the zoodle maker, and used a veg peeler to make zucchini ribbons. Turns out I like the ribbons better than the noodles, so my laziness paid off. Shrimp scampi.

No restaurant depot, but a couple of restaurant supply stores. I have bought from each of those, but also found good prices on deli containers on Amazon (with careful looking), and I usually get the styrofoam three compartment and one compartment plates from Costco or Sam’s. I’ve priced things at Webstaurant, but the shipping costs don’t make sense for what I’m currently buying. I would love to know of other sources.

Louisiana’s high point … Mt. Driskill … 532 feet!

This popped up on my Youtube shorts reel and this morning I didn’t feel to go out to the bakery, so … Spelt low-fat quark Brötchen with seeds … Takes literally 3 min to mix and then 17 min in the airfryer … Taste & texture are pretty good - will be repeated 🤗

Chicken Meatballs, Potatoes, and Lemon from “Comfort” by Ottolenghi - the chicken meatballs are made with ground chicken, mint, scallions, cilantro, garlic, egg, grated potatoes, panko breadcrumbs and cumin. Pan-seared and than braised with potatoes, celery, onions, garlic, turmeric, cumin, cinnamon and sugar in chicken broth. Finished with some cilantro and served with yoghurt sauce (yoghurt, mint and cilantro) and some olive oil

Here are some images of the dump style serving. The Pail Style The Shovel Style

Thank you, @Smithy. Being in California, I already have access to some of the best produce available locally. I am also lucky to have a fantastic store called Specialty Produce just a short drive away. If you are ever in the area, it’s absolutely worth a detour. They sell to all the best restaurants in the area and are also open to the general public.

And Maryland goes all the way up to 3,360 feet! But hey, those punk kid mountains out west haven't been around since before trees existed . . .