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For the record: the TJ's chile relleno does NOT include Green Bell Pepper. I dislike GBP almost as much as you, and I can attest that the labels are correct. Also, with due respect to your casserole (which I'm sure is delicious), I'm not convinced that its ingredients are close enough to qualify as a CR subsitute...although i will concede that it's simpler than any of my "less is more" casserole substitutes and no doubt delicious as it is. Here are two of my CR casseroles, which contain the same ingredients but admittedly don't have the crust from frying: Dec. 2023 and Dec. 2018. Wow, difficult to believe how many years have passed since then! But I think I preferred the Dec. 2018 version. Anyway, if you really want "less is more" I recommend the TJ's version; you can consume them without GBP fear.

Had this for lunch a couple-three days ago. It was pretty good, although there are some other TJs entrées I like better. I added some of TJ's canned Hatch chilies to punch things up a bit ... I'm giving it a mild endorsement. I think it may have been the cheddar that lowered its desireability for me. Not punchy enough for a chile-type dish.

@Honkman I love raw kohlrabi but have never cooked it. How do the flavor and texture change when cooked? As someone mentioned a few pages back, I'm making the same things on repeat too. Lots of blts in this house. Last night,- walleye, corn, purple rice. (Quinoa/brown rice blend for partner who isn't a fan of purple rice)

@OlyveOyl that crumble is gorgeous. Recipe to share?

Eggs (over medium), hashbrowns, a chicken sausage and the star of the show-cantelope grown about 3 hours away. The melon farm has had a tough year because of the weather so we are super thankful to get these.

We are back in Wellfleet. We ended up deciding not to go to Martha’s Vineyard next week. The house we rented is in a very wooded area of Aquinnah, and there has been a lot of recent news coverage of the tick problem over there, with many people getting alpha gal syndrome from tick bites. I already have enough weird medical stuff to deal with and don’t need a dairy allergy to add to it. We may decide to stay the full two weeks in Wellfleet, or we may just go back home after our contract on the house we are currently in runs out a week from Tuesday. We will see. Husband and I drove out and met up with my brother yesterday afternoon. We went for a beach walk on the harbor at low tide. The oyster fishers were working on the flats I like walking at low tide because the sand is nice and packed down We ate at the Bookstore, which is right across the street from the beach. Drinks: martini for husband, watermelon margarita for brother, phony Negroni for me We shared some fried seafood Husband had a lobster grilled cheese I had a big bowl of mussels Brother just got a tuna melt. No picture. After dinner we walked over to Mac’s on the Pier to pick up a seared tuna wrap for my husband’s brother, who was coming in later that evening. Most people were in line for ice cream. The food line was the short one on the left. And then a final stop to pick up some gelato for the house at Gelato Joy.

some things quite new to me : over on the Tj's thread , @JAZ, @Jacksoup, and @Smithy tried out the Fz chile rellenos . Ive never had a chile relleno. first off : Mex-tex did not arrive where I grew up ( SF peninsula ) until the mid-60's . there then was a spectacular Mexican restaurant in Los Altos called Estrellita's it was super. why wast a meal w a C.R. , which looked suspiciously like a stuff GBP ?. My mother made stuffed GBP a few times in the '50's , and they were awful . @C. sapidus uses poblano's in a variety f dishes . and the Tj's fz versions were quite good ,l out of the AF. I asked at MarketBasket re poblanos , and sure enough , they had them . I got 4 and was going to roast them over the gas burner on the stove. but i only had those thin plastic bags used for produce. then an advent : use Corning-ware ! I heated up some water in the CW in the micro , and used that I was going to use these in some sort of corn tortilla stack // melt. I had some CkThighs , that needed a home , and used some Campbells Cr of mushroom soup : No Added Salt in a pot with no ' i ' for a change I haven't used this pan in years . it's an outstanding pan , from BB&B's early days , on sale , also using a ubiquitous coupon. poblanos ( 4 ) diced chicken , saute then 180 F IDS 1 hour diced two cans Cr of mushroom soup ( not diluted , poblanos , chicken and a little freshly grated nutmeg . If its White , Nutmeg is Nice. brought to a simmer , temp turned down for an hour or so , to let the flavors melt together . I initially planned on the cheese that melted ,and maybe more mushrooms . glad I did not add those , as I probably forgot . Less is sometimes More. came out just the say I wanted. the proportions of what i had ( 4 poblano's , 4 ChThighs 2 cans CrMushroom ) were just right. my usual current Spinach // Rice base I was going to add a little butter to the rice when done in the FT-RC. forgot . as nice as butter w rice is , this was better in the end Less is More x 2 . creamy chicken and poblano w hints of mushrooms . I knew the mixture was going to be good. it was better than good . I tasted it ! some fresh Campari and window green onions . 5 stars for sure. less is more sometimes.

Air Frier Mortadella & Swiss & Soft Scrambled egg , on TJ's Fz Naan : the Naan is right pout of the freezer , mortadella and swiss AF'd torched soft scramble delicious.

Flour tortilla, well seasoned meat, melted cheese and tomatoes. Pistachio crumble, raspberry jam, ricotta.

That's always perplexed me. I'm no historian, but without organised agriculture you're getting calories anywhere you can, and hunting uses up rather a lot of those. So the liklihood is forage first, hunt later/when you can to my mind. And yeah, paleo influencers can 🤫

Yass , I've learned is a town in Australia south of Sydney.

LOL Okay, then... "Although most of us on this forum do not eat bees..." FWIW I've deliberately eaten ants, fried locusts (grasshoppers? don't remember for sure which it was) and mealworms. The latter was at a kid-centric event at our local Museum of Natural History, when to my surprise my kids wouldn't step up and try 'em. I told my daughter "that's where the 'meal' part comes from!" (To be clear, I know that's not true, I'm just prone to Dad jokes). Which reminds me, I'd intended to post this here a few weeks ago and then forgot. Because direct evidence is scant and incomplete, scientists have turned to interesting side routes in an effort to decipher the diets of our remote human and hominin ancestors, through things like analysis of plaque on teeth and isotopes in bones and other remains. One mystery that cropped up in that pioneering work is a bizarrely inflated level of specific nitrogen isotopes correlated with meat-eating. There's a traditional image of "cavemen" being primarily carnivorous, though current research is now tending to debunk that (in your face, "Paleo" diet influencers!). So this finding with the nitrogen isotopes runs counter to much of the contemporary scholarship, at least on the surface. But there's been a big question mark about it, because the levels of those isotopes were high enough to make the whole thing questionable. This new work provides a highly plausible (if disgusting to the Western eye) explanation. https://arstechnica.com/science/2025/07/fermented-meat-with-a-side-of-maggots-a-new-look-at-the-neanderthal-diet/

You might not eat bees. I've eaten them both here in China and also in Vietnam.

I'm putting this here in Food Science because, although we don't eat bees, we certainly depend on them for much of what we *do* eat. It's about an advance in supporting bee colonies through supplemental feeding. https://www.sciencedaily.com/releases/2025/08/250822073807.htm

Lucky dogs.

We moved to a more upmarket area as my career progressed a few years ago. I was impressed to find pigs ears in the local Co-Op. Ooh! It took me a few beats to realise I was in the dog food section.

I become more scared to open this thread every day

I’ve managed to determine what some of Lay's, the secretive pizza place’s pizzas may be, not from the company selling them, of course, but from customers’ comments. Here is one. Purple sweet potato pizza. They don’t mention durian, though.

Some might say it's just amazing!

Is it a corn maze or a maize maze?

A rare repeat for us - Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread from “My Two Souths” by Asha Gomez - thoughtful combination of Indian and Southern US influences in a very tasty dish

Looks delicious. Sablefish is my next favourite to halibut! I find ling cod to be very similar in taste and texture so I love that too.

Sambal grouper... The grouper was pan fried and then put in the new CSO500 in air fry mode at 350F for 10 minutes. Best. Grouper. Yet.

Fish and farmer's market bounty tonight. Mrs. C did everything except the mushrooms. Sablefish pan-fried in ghee and bacon grease: Very tender. Friends in Alaska said this was their favorite fish. Eggplant, sliced thinly and prepared the same way. We also had a sliced tomato but it escaped the picture. Mushrooms in pasilla chile sauce, topped with chopped shallot and feta cheese. The sauce was a blend of pasilla chiles (roasted and soaked), roasted garlic, a long red chile from the farmer's market, Mexican oregano, cumin, cilantro, chicken stock, and a touch of sugar (which I like with pasilla chile sauces).

Thanks! We use a plucker, but some hand work is required to get every last feather.