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I was also sent this recipe as an example of a dump meal. Seven Can Chicken Taco Soup. That's right. Seven cans that you open and dump into a slow cooker. And they even include a video to show you how to open the cans. When they say dump meal they aren't kidding.

Pineapple ice. Brix was 13.1 and sweetness to my taste was perfect. If the presentation looks odd, I was adjusting the machine for different textures. I have another free trade organic pineapple waiting in my dining room.

I did warn you in my intro post about stoopid questions. What is Trader Joe's exactly? Searching online just pegs it to any other supermarket, but you folk seem to be pretty enthusiastic about it - hence this entire thread - so there must be something I am (once again) missing. What's different about it from err.. I dunno, Safeway?( that's still a US supermarket right?)

I just received an email that had four recipes and three of them have names that just set my teeth on edge. The first one was Neiman Marcus bars, yeah sure they are. The second was million dollar chicken. That's right up there with the million dollar oatmeal recipe that they sent last time. And the last one was dump cake. For someone who is old enough to remember taking things to the dump and remembering how it smells, that cake really appeals to me.

I'm eating some of the chicken mole right now. It's certainly easy. Pull the package out of the cardboard sleeve, poke a few holes in the plastic covering, microwave a couple of minutes. remove the plastic altogether, microwave more, and serve. Here it is (crummy photo, sorry) before I started dishing it up. @BeeZee, note that this is not a standalone dish. It's only the chicken in sauce, and it has to be served with or over something. That may matter for your purposes. In light of JAZ's comment above, I loaded it atop some salad greens and topped with chopped cabbage. I tried loading it into a taco shell, but although the taco package was unopened it was over a year old. Stale. Those taco shells are going out into the woods. Per the photo on the package cover, I then added chunks of avocado, and a squeeze of lemon. Knowing my own tastes, I also added sour cream. Eh. I'll be able to eat it, but I won't buy it again. It has more heat than I like, although the sour cream tones it down. Once I've diluted the heat I pick up some sweet notes and maybe fruity notes that I'm not crazy about. Someone may love this, but I'm not that someone. Looking at the ingredient list, I see that sugar is 4th on the list of ingredients. That accounts for the sweetness I dislike here. It reminds me of my experience, way back here in 2005, making Mole Poblano during our Mole Cook-Off. It was a messy adventure, and I'm glad I did it once, but I never repeated it. My darling and thought it was okay, but neither of us clamored for me to repeat the experience.

Hi, yes I have purchased beef from this same farmer. He does finish his beef on grain for the last five months and they are still grazing for that whole time as well. The beef has been good. I'm very focused on the quality of food that I eat, to the point where I am am willing to rely more on cooking techniques, added fat, and seasoning. It's ok. The improvements in my health are worth any sacrifice, and really, this GFB is not really much of a sacrifice. I'm not ready to add SV to my cooking routines at this time. There have been a lot of changes to my diet over the last three months and I'm still getting used to all of it. After things settle down and I get into more of a routine, then I can think about adding SV or other cooking techniques. Thank you for your input. Greg

Salmon with corn risotto (made with corn stock)

Thank you for the welcome everyone. I hope it's ok, but I'd like to post my own new thread about my half cow experience. The one from 2010 was posted in Kitchen/Cooking and that's where I'll post mine. Greg

@haresfur yes, we mix the sloppy bits with the rice. We may or may not have a piece of meat or vegetable in the portion we bring to our mouth. When we eat rice, we use our fingertips, and the palm remains clean. My grandfather from Tamil Nadu, the state just to the East, would use his whole hand. Other people form balls of rice and gravy before passing food to their lips. The action to form the balls by tossing and rolling the semi-solid amalgam of rice and curry is something we don't see much in the west in any context and is difficult to explain. There is a lot of variation across India and even within Kerala. Chappathi is North Indian but completely normal in Kerala. I've never had naan in Kerala. Parottas in Kerala are not paratha of N India, although similar. With all of these, we'd scoop up the gravy and maybe grab a piece of meat to pop in our mouth. Licking your fingers after eating - variable acceptability! Naturally, everyone thinks their way is the right way. @haresfur do you hold the roti in your right hand or left when you load it with a fork? Right hand- many Indians would do this if they're eating at a restaurant when abroad. Left hand- no one is judging you; thank you for your custom. I hold the roti in my left hand... I know I'm being judged. Equally, I'm sure the Chinese waiter doesn't give a hoot how cack-handedly I hold my chopsticks! On the other hand, we're all pretty judgemental about how someone holds their knife and fork, aren't we? Are we?

Sous vide is overrated anyway. Gimme fire and iron!

So I'm back to see the latest response to this topic and my eye drops to the first "Similar Content" line and it's there, my topic from 2018, Chiles Rellenos, Tex-Mex style. Fun reading posts from that time.

Imma do a sammie...

So you mix the other food with the rice rather than using a bit of rice to scoop up the food? Is that a northern vs southern India thing? I could never get the hang of scooping up "curry" etc. with rice but do like to scoop with roti. Or, be a real heathen an use a fork to put the food in a bit of roti to eat. I can use chopsticks with my right hand if I'm trying to be polite, but I'm left handed and that just works better for me.

For what it's worth, my Sanyo rice cooker came with a separate bowl for slow cooking so you don't muck up the rice one. I think it is a big negative if Zojirushi doesn't have one

Common in the UK, too. It started in the 1970s and was confined to 'do lunch', 'do dinner' etc. From there it spread to menu items. Quite what they were going to do to the meal remains unclear. The restaurant does the chicken; not the diner! The one that gets my goat is I'll go for the [menu item]. I want to tell them "We are eating here We've already come here, idiot!"

I think everyone (at least in the US) was aware of that phrase back in late 70s/80s... but I'm talking about "I'll do the sushi deluxe platter" or "I'll do the cheeseburger with fries".

Many years ago - mid - late 70s or so - I had a few acquaintances and friends in the entertainment business, and we'd always "do" lunch: "Hey, let's do lunch tomorrow ..." It was almost show-biz vernacular. It ain't new, it ain't Gen Z, and it's still going on ...

I don't understand how young people today use the word "do" in a food sense. So far, it seems only common among US Gen Z, but when ordering food from a restaurant (fast casual or sit down), instead of saying "I'd like" or "I want to order", they say, "I'll do the [insert menu item here]". Arrrgghhh....

I don't mind where they're from as long as they are close to the real deal as I hear so much about them but have never seen them for sale here. I find a good supply of poblanos around here - some are even grown in Canada. I love chili rellenos so that is what I use them for most. We are slowly getting more and more Mexican ingredients as our Mexican population continues to rise. A couple of years ago, I looked for tostadas and they were non-existent, now they are in every grocery. Same with prepared molé sauce. It's a sign of the times and I'm liking it!

if your beef has wiggling stuff , , , definitely time to up the temps . . .

Can you have a real Hatch Chile which is not from New Mexico? Our local Sobeys. an Atlantic-based chain now in Ontario, carries Poblanos and we use them in a number of dishes: Chile Rellenos casserole, Chile Rellenos (made them once...had them in every Mexican restaurant we ever ate in), rajas (roasted and then frozen, and added rajas in just about everything I could think of. Had them this week in Chili. As for roasting them in a traditional manner....I'm ashamed (mildly) to say that I don't.

(sigh) growing up outside of Phila, high school in southeast Ohio . . . definitely a 'boonesville' . . . not encountered "sangwhich/sangwich" anywhere except from my grandmother - who / how / why / further used/spread . . . nadda clue. her 'mother tongue' was German - born in (get a grip....) Transylvania . . . having some familiarity with the German language . . . hard "d" and "t" are difficult to separate - however comma but and all that . . . how either a hard d or t migrated to a g (as in sangwhich) remains a mystery to me. then again, living here (now) in Amish Country - I see the difference of 'modern PA Deutsch' to the original ""Bible"" German - the original stuff is way old 18th century German. if you can speak/understand German, you can easily get the gist of Amish original readings. keeping in mind, it is a language 'frozen' in time from the late 17xx time. if you're look for a really OMG! reaction - just say "Danke" to an Amish clerk . . . the more modern "Amish spoken Deutsch" has significantly mega-morphed from not only "old German" but also from "modern German" zero surprises there - the Amish community has never been exposed to "modern German" - their language has morphed, just as even "modern German" has morphed - today's German do not refer to a personal computer as a "Kleinrechtner" - it's a PC - and the "PC Bildschirm" - now they call it a monitor. nor do they refer to data being "gespichert" - it's known as "ge-backed-up" . . . it's a long long list of thirty-letter German noun 'things' into the modern world.

Uh oh. Stay clear of the breakfast topic. Maybe lunch, too. Or maybe just avert your eyes from my posts as I’ve been known to use sando, and not just when referring to the Rancho Gordo founder!

I was gobsmacked this morning to see Hatch Chiles at our local supermarket. Product of California. Trying not to buy US stuff (sorry) but I make the odd exception. I didn't buy any yet - I need to have a plan for them. So do you all just roast them like regular chiles and then freeze them?

Lunch today was sausages on the grill along with grilled eggplant, FM tomatoes and lovely lettuces. Dessert was an Almond Peach Raspberry cake with nectarine sorbet.