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Parking strategies are an interesting observation from you regulars. 😀 I just have to go on the rare occasions I have access, and worry about the parking then! But not being a morning person, I'm very unlikely to encounter the folks lined up waiting for the place to open. @blue_dolphin, I rarely buy any prepared foods these days, and as noted in an earlier post it was @JAZ who inspired/tempted/corrupted me to try some of TJ's offerings. The ingredient lists of the items I bought looked like things I'd normally eat anyway (i.e. not highly processed), so you may wish to take a peek at what they have to offer.

@blue_dolphin there are quite a few prepared foods , Fz and refrigerated , @ Tj's that are worth a glance . w simple personal tweaks , they make a fine occasional quick meal.

TJ's is a unique sort of place . the staff are very friendly , and many get to know you. the clientele is also mostly friendly , but there can be a few that view themselves as ' especially entitled ' very few. but noticeable . no idea what they are entitled to . they just don't get to My Tj's @ 8 am maybe they are entitling themselves to Starbucks , for the 8 o'clock hour. makes perfect sense this way.

This made me laugh. All the TJs by me (there are 8 TJ's in a 15 min radius) open at 8 and all have ample parking so I don’t know about 9 o'clock vs 8 o'clock parking behavior but I know the people who line up to be first in the store believe themselves to be on a vital mission and it’s best to leave them to it and arrive around 8:15 when they’ve dispersed. I rarely go for the prepared foods at TJ's but you guys are tempting me with those chile rellenos!

Dang it! I wish TJs would open nearer to me. I want chili rellenos!! Maybe I'll get some take out from the Cuban place to console myself.

@AAQuesada Oh yeah . that's the one , for sure. looks like they have a mechanism that makes it easier to change , perhaps clean the blade and Red is best !

@Smithy very nice. fortunately my Tj's is 10 minutes away . unfirtynateky , they open an hour later , @ 9 am. no big deal , you say . the 9 am crowd is much more aggressive . Many park by backing in the parking slots if you are a regular @ TJ's , you know what I mean . maybe the 8 am group is still asleep. Id never go to Tj's on a weekend @ 9 am . 8 am was bad enough. they said '' summer hours ' but Im betting its a labor cost savings , as they close an hour earlier anyway , back to the CR's : I tried the fz tomato sauce , did not care for it but Im going to try it thickened a bit w the next CR.

See above. Forgot to reply to you

Yes, happy to. there is a mobile version that works on both phones and tablets. The license at the time I bought it was 15 for lifetime. It has full functionality. Works great for browsing websites and adding them to your library. You can copy and paste from a kindle but Amazon makes it a bit of a PITA. in addition there’s a desktop version. Again, 15 bucks for life. I have a large kindle cookbook library and it occurred to me that using a desktop would make this more enjoyable so I ponied up the fifteen dollars and now I can more easily add this content for my money this was worthwhile. If you have an extensive amount of your own content that doesn’t follow the web rules of how to format a recipe I would suggest budgeting for both, but I happily used the phone version only for probably four years before I bought the desktop version

Fusili con Salsicce - sauce made with crumbled salsicce, green asparagus, scallions, serrano chili, pasta water and cream. Finished with a mix of olives, parsley, thyme, rosemary and olive oil

The texture becomes softer not unlike carrots or parsnip (if you don’t cook it too long). The flavor is not that far from raw kohlrabi but without the initial “sharp” bite at the beginning

The other chile relleno from a package I bought at Trader Joe's and discussed here. This time, I remembered to plate it properly (that is, to put the sauce beneath the chile). It would have been delicious either way.

Oh boy, I had the other Chile Relleno from the package for tonight's dinner. I'm glad I bought two packages! I'd stock these on a regular basis if I could. This time I remembered to take better cross-sections.

For enabling purposes only I'll mention they have some pretty home size slicers lol https://www.theberkelworld.com/us/home-line-250-red-us-1.html

It's coming tomorrow. Run! Run away as fast as you can, while there's still time.

This was more a brunch but I'm putting here as it was closer to breakfast time than lunchtime (just). Pork wontons in broth with lettuce. Apologies for dreadful image. I tried every which way tov make it look better.

Misono is a very reputable company that many chef's use and I would recommend with out reservation. https://japanesechefsknife.com/products/misono-molybdenum-steel-knives-series-paring-80mm3-1-inch My friend Jon over at JKI also has a great little paring knife, which is unfortunately sold out at the moment but I'll add the link for posterity. https://www.japaneseknifeimports.com/collections/petty-knife/products/gesshin-90mm-paring-knife

This, I'm told, is described in store, but as usual not on the the delivery app. As "Supreme Pizza"! I am struggling to think of anything that looks less like a 'supreme pizza' or supreme anything else! They are clearly delusional.

After rereading Chad Ward's An Edge in the Kitchen (eG-friendly Amazon.com link) Chad says he does everything with a chef's knife...before adding that he has 43 chef's knives at his disposal.

Can you elaborate on this please? Are you saying the desk top version will operate on everything but the other won't? Are there two versions?

Bacon can certainly take over. I used just 1/2 slice of fairly thin cut US (streaky) bacon, the amount one might sprinkle on a salad or baked potato as a dainty garnish. I toasted the bun in the fat rendered out from that 1/2 slice so the result wasn’t overwhelming. The shrimp were very much the main event. The amount of apple in my photo kind of matches that shown in the book and would indeed have been a bit lost but after I snapped it, I piled on enough to pretty much obscure the shrimp!

Yes, the shrimp are cool, the buns are warm and toasty, creamy mayo, crisp bacon, sweet/tart/crunchy apple. Probably should have used slightly smaller shrimp or cut them up but still very fun to eat together and made me think about other options. Lobster, of course. Maybe a chicken salad with celery muchim, apple & bacon? I always like recipes that give me ideas!

I'm curious too. Carbs, bacon and bacon fat tend to be the main event in that sort of sandwich and everything else is there for a palate cleanse or texture. The prawns and apple seem like they might get a bit lost. The cookbook is well-titled!

That sounds really interesting - I assume the shrimp are cold? Lot of different flavors going on - pickled/bacon/apple... how did you think everything went together?

This is the Bacon Von Branhut from A Super Upsetting Cookbook About Sandwiches by Tyler Kord The main ingredient is shrimp muchim, pickled in the same spicy/vinegar-y brine the book uses for peaches, cucumber, tomatoes, lychees and even poaching eggs. The sides of the split-top bun are toasted in bacon fat before it’s filled with a schmear of mayo, the pickled shrimp, crisp bacon and julienned Granny Smith apple. Tots with roasted tomato mayo (also from the book) for dipping.