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Hello Greg, I'm really looking forward to your posting about your discoveries! eG is a great place and you'll soon have a bunch of friends. Welcome.

Today’s bacon egg and cheese breakfast sandwich was purchased from the local outpost of Rise Southern Biscuits and Rightous Chicken. They are a chain with a whopping 2 locations here in California, one handily located about 2 miles from my house and their breakfast sandwiches are my guilty pleasure. I confess to stealing the photo from their website as I always get a runny egg which was especially messy looking today.🙃. The bacon is always nicely cooked, not flabby, with good smoke flavor, and covers the whole biscuit so you get some in every bite and the cheese is always melty. You can see the menu at the link above but won’t actually see all the options unless you pretend to place an order. You can get all the sandwiches on a regular buttermilk biscuit, cheddar biscuit, blueberry biscuit or a potato roll. The egg can be fried, scrambled, ❤️runny❤️, or egg white only. Cheese can be American, cheddar or pimento cheese. The same options apply to sandwiches with sausage, country ham, fried green tomatoes, or chicken with sauces and more additions for the chicken plus sides like mac & cheese, cheese grits, tots, fried okra, etc. I order online, leave the house and it’s usually ready when I get there. Kinda dangerous. Good thing they are only open until 2 PM as late night munchies could be deadly. They also have ordering kiosks and a few tables for dining in. As fast food breakfast sandwiches go, I think they’re excellent so give them a try if you see one around. My only complaint pertains to the sausage which needs a harder sear. And the biscuits don’t hold up to wet toppings like fresh tomatoes, avocado, extra sauces, etc so go with the roll if you load your sando up with that stuff.

Late to the party ... I use a strainer and a stainless steel bowl. Put rice in strainer, add water through the rice, swish it around, rinse, repeat as needed, drain as appropriate. The pics below show an 8-inch strainer and the Grip n Whip bowl, but any bowl will work well as will most appropriate-sized strainers. I don't see a need to purchase a specialized rice rinser for so simple a task, especially when one probably has everything needed at hand anyway.

@gulfporter Mug Cake looks delicious ( on the Rx page ) just what I need to help stay trim , but with a big smile !

Mine arrived yesterday PM I was very lucky : they sent me the French Version. Cooking is always better ' Frenched " this is very nice . Im quite happy . getting some broccoli tomorrow AM , @ MarketBasket.

Yesterday mi esposo was in a Chocolate Mood. He's as lazy as I am at times, so he made two different 3 ingredient recipes. Both sound weird but are tasty and successful He's made this one several times and it always works; neither of us can discern the pumpkin flavor and neither could any guests who tasted it before we told them the ingredients. It is less like cake and more like a firm mousse (if you let it warm to room temp); we eat it straight from fridge and it's more like a sliceable truffle. Instead of using a blender to smooth it, it's faster/easier to use a stick blender in the mixing bowl. He pours it into a plastic storage container to firm and to keep. https://kirbiecravings.com/3-ingredient-no-bake-chocolate-cake/ He made this microwave chocolate mug cake for the first time. Given there is no flour in it, it did indeed come out like a cake and very choclatey. https://kirbiecravings.com/3-ingredient-chocolate-mug-cake/ Sorry no pic of the mug cake, but it looks like what you'd expect....we topped it with whipped cream. Here's picture of slice of the no bake "cake."

@BaxterBaker Welcome. have you cooked grass-fed beef , to you liking ? its not going to have much intramuscular fat and over cooking , looking for tenderness , on the tougher ( and tastier ) cuts will disappoint. are you familiar w Sous Vide ? looking into SV might be worth your while.

re the sniff test A "negative" sniff test doesn't exclude all kinds of badness

Your stomach’s pH will do the rest. The flesh eating ability is handy when they infest open wounds. If it goes down your digestive tract you should be save. Not a appetizing thought, but pretty much safe nonetheless …

over here https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/66/ on the Trader Joes page , the Salsas Verde Ck Enchiladas were mentioned https://www.traderjoes.com/home/products/pdp/salsa-verde-chicken-enchiladas-076678 along w Chile rellenos So Micro'd w swiss , torched ( not shown ) topped w home made Campari Pico . Tj's also has Pico de Gallo , refrigerated and is a zillion times better than that jarred C*AP salsa they carry. very nice meal . have to look into a 6-pack of Negra Modelo https://www.beeradvocate.com/beer/profile/75/667/ Ice Cold for the future. but Hoponius Union filled in very nicely in an emergency.

Interesting thought! AI says fly maggots die at 111F, so cooking red meat beyond rare should do it. Freezing ought to do it too. IIRC the only beastie not killed by freezing is polar bear (but not pig) trichinella.

Not sure where to post this: With flesh-eating maggots effecting cattle in the news, should the practice of sous vide cooking be discussed? dcarch

Yes. There's a huge taboo about knives at table. They remain strictly in the kitchen. I've seen people visibly uncomfortable in western restaurants in China and elsewhere.

As I know you know, but for others here, this is true all over SE Asia. Unless it's a Western restaurant, I've never seen a knife in a local place anywhere in Singapore, Indonesia, Malaysia, Vietnam or Thailand. Vietnam is typically chopsticks, while Singapore, Indonesia, Malaysia and Thailand are fork and spoon, unless it's a noodle dish in Thailand which is the only time you'd see chopsticks. In many parts of Indonesia and Malaysia (and South Indian places in Singapore), fingers are the common implements, but there's always forks/spoons in a container on the table.

Also several varieties of Andalos brand baklava are being recalled for salmonella. They were sold online, and in Ontario, Quebec and NB. https://recalls-rappels.canada.ca/en/alert-recall/andalos-brand-pastry-products-recalled-due-salmonella

Ratatouille Shakshuka - made with yellow bell peppers, celery, onions, garlic, eggplant, fresno chili, zucchini, cherry tomatoes, tomato paste, passata, aceto balsamico, thyme and rosemary. Finished with an egg and parmesan

Nearly all Chinese families never use knives at the dinner table. I seldom do.

The Dinner thread is a good one. So is the Kitchen Consumer forum. Welcome!

Welcome, @BaxterBaker! There's a Buying a Half Cow topic in the Cooking form that might be a good spot for you to get started with your questions

Thank you ElsieD and Smithy, I do appreciate the welcome. Regarding the half cow. Although I'm extremely excited about the pile of beef in my freezer, I didn't get exactly what I thought I was going to get in my order and I want to learn more about what I should expect so I'm better prepared the next time. I would like to provide details of the transaction, including a detailed inventory of the meat I received in hopes that I can get some pointers. For instance, I may have missed out on certain cuts of meat because I wasn't explicit enough in my instructions to the processor. It's possible that some interesting cuts ended up as ground beef. Also, it would be nice for someone with more knowledge about how a half cow breaks down to evaluate what I got. And of course if I share my experience, in detail, with the group, that will be helpful to someone else who is thinking of buying a half cow. I guess I'll ask a host about the best place in the forum to put my half cow questions. Thanks, Greg

Oops. Edited. I definitely need a witch, too. Not only for dirty dishes; for typing.

Hello and welcome, @BaxterBaker! Half a cow, grass-fed and locally raised, is a big step! I hope we'll get to read a lot about your learning experiences (read: cookery) with it. In answer to your question: it depends on how much you want to post about your experience and what you''re learning, vs. the cuts you choose and how you cook them. If the focus is mostly on cooking various cuts, the Cooking forum is probably your best bet and there may already be topics you can add to. If you want to write more about your experience, decisions, and the choices you're making, then Food Traditions & Culture may be more appropriate. In any case...if you post in one place and the moderating staff thinks another area is more appropriate, we won't rap your knuckles with a ruler. 🙂 We'll just move it, an leave a pointer from the old spot to the new one. C'mon in, look around, make yourself at home! And if you have questions about how to post (photos, links, etc.) or where to post, feel free to ask a host (I'm one) or ask in the Moderation and Policy Discussion forum.

I really need a service witch like that to take away my dirty dishes - I hope she arrives on a broom to sweep up in the kitchen, too! 😉

I can't help you with your question, but I can welcome you to the forum. It's a great place.

Here is a typical set for a Chnese place setting. We have a cup, a rice bowl, chopsticks and a spoon. The small plate is mainly used for discarded bones* etc. Incidentally, this set is made from bio-degradable rice husks and is used for food deliveries (although most still use plastic). The chopsticks are bamboo. In restaurants, you are more likely to be given porcelain spoons and plates etc. The chopsticks will be wooden. Restaurants tend to 'rent' their tableware from a service whitch takes them away each night, and cleans and stabilises them, wraps each set in plastic and redelivers in the morning. * Most foods come on the bone in China.