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I do know they are actively hunting them and the meat is featured on many menus. I like the taste of it, very mild and sweet. I am surprised there does not seem to be more of an effort to catch and serve them in other places we visit. I have only been able to order it once on St. John, though I see lionfish frequently while snorkeling there. I am aware that dealing with the spines can be problematic. On St. John, you need a special certification to hunt them. I am not sure what the rules are here in Bermuda.

Campari tomatoes are on sale this week @ Stop&Shop $ 2.99. went by this AM after a stop @ TJ's @ Tj's the ' crush ' has already started , but not so @ S&S . Im posting as these were quite large for Campari's , and , they are very fragrant . bought 4 packs . will be in the Linguini in a few days. Sale ends Wed. so good luck

😂 Hard fried egg sandwiches are off the table! PB&J back on the list.

@liamsaunt wonderful looking food and vistas . thank you for the menu's

I feel this way also. A reheated fried egg sounds somehow unappetizing to me. But then eggs are one of the things that have to be cooked just right for my taste and I usually like to cook them myself. But then that's me. I do have a long history with eggs.

For some reason this seems problematic to me, in a way that scrambled eggs in the breakfast sandwiches you're considering don't. I realize that all these sandwiches will be cooked, chilled, and presumably reheated somehow. So why am I skeptical of hard fried, then reheated? It sounds aesthetically less pleasing to me, but maybe that's just me. Would they be likely to explode in the microwave when reheating, do you think? I assume the yolk would (ideally) still be intact, so its air bubble would still be present. A hard-boiled egg, or at least an almost-hard-boiled egg, will explode. Ask me how I know. 😆

I bought two recommended (by eGers) soap dispensers which do not work for me at all, so I'm ready to try something new. @gulfporter do you have a link or a brand name?

I was thinking about trying it again recently and somehow got distracted with something else. I need to put it on my to-do to check it out.

@lindag, I did small yellow beets with sherry vinegar, oo, s+p and fresh thyme for 5 hours @ 191ºF. Absolutely outstanding. Went alongside roasted duck. Also absolutely outstanding.

I've gravitated back to Misfits recently. Mainly for fruits and cheeses. They are carrying a type of kiwi called red transitional and they are great, I'v bought multiples because we eat them so quickly. Jam grapes are a real find, I dislike most commercial seedless grapes because they just taste like sugar water to me. Jam grapes are so close to the vintage concord grapes I loved when I lived where they grow. Buying multiples of those too. Hope their in season for a while. They have cold pressed juices that are a great quality. The cheeses have included Midnight Moon gouda, and Ragged Point brie, aged guyere, whipped feta. Smaller portions to try more styles in nice, usually I buy the Costco cheese hunks and it takes a while to work through them They carry sofrito paste in a tube, grabbed a few for the pantry. Brown calrose, broken jasmine rice, some Heyday canned soups, canned pumpkin (a very low price) for the diy dog food. Some sliced salami, and coppa. There's still a order window to work within, but for some reason it seems easier to deal with than before. I think it's been well over a year since I last used Misfits. Seriously, Jam grapes, they are that good.

I did a test oven grilled cheese sandwich for Mike (my husband), who doesn’t usually care for grilled cheese (IKR?), and he thought it was really good. I’d weighted down a cookie sheet and put it on top, and boy, it was a smashed grilled cheese. Decided no weight was necessary and “tested” a batch and then ended up making 22 of them and taking them to the fridge. They were kind of greasy (sorry, recipients). I’d either use less butter next time or switch to mayo. Not a great pic, but the first full batch: The cheeses were a medium cheddar and havarti. I may or may not make more this week. Might make them another time and pair with homemade tomato soup (which I’ve never made before). Anyone have an opinion on a hard fried egg and cheese sandwich? Breakfast sandwiches are another option, especially if my granddaughter participates as planned. I’ll cook the sausage patties ahead of time, and bake the sheet pan scrambled eggs ahead of time, too. She can help me with cutting the eggs into rounds to fit on the sandwiches, and assembling. Frozen Grands biscuits will be used (sorry to all the people who are cringing over using frozen ready made biscuits). 🤷‍♀️ I might have unintentionally worried my granddaughter when I told her we would be making the sandwiches for children who don’t have enough food. She looked worried and later asked if her little brother could come, too. Maybe she thinks I meant the hungry children would be at my house? Will have to confer with her mother about it.

Last three dinners: Pan-roasted pork chop with pan sauce of mushrooms, shallots, white wine, chicken stock. Brussels sprouts. Maryland-style crab cake. Kenji's oven-roasted potatoes. House cocktail sauce. Baked rigationi w/four cheeses (Mozzarella, Muenster, Parmesan, Pecorino) and tomato sauce with sausage. Big salad.

I bought mine based on Amazon reviews plus the way it looks. I wanted it for dish liquid at the kitchen sink (Dawn). It's easy to put a sponge under it for washing items not headed to the dishwasher.

What a deliciously fun five years! I have no talent in the candy making department, but I might be able to be convinced to add dark chocolate to my diet. 😃 Even though I might learn better face to face, a good reference book is more valuable. Good to know. And I’m not going to ask or tell until I finish the course! So I’m the only person in the thread not qualified to cook and serve meals? 🤔😂 I just texted my former Continuing Ed boss (and one of my best friends) and confirmed that we used to offer ServSafe. It would’ve been as easy to take the course as walking down the hall, pre-Covid. But I will take it online.

Great photos, Is BDA winning vs the lionfish?

@gulfporter @JoNorvelleWalker Is it this particular brand you like? Have you tried one for foaming soap?

I made some a couple of years ago and still haven't used it. I can't seem to find small bottles to put it in! Trying to pour it out of a mason jar is not going to work out well.

Welcome back!

Greek-inspired Lamb Stew with Kritharaki/Orzo - stew was cooked in the oven with cubed leg of lamb, carrots, celery, red onion, oregano, thyme, cinnamon stick, bay leaves, cumin seeds, red wine, diced tomatoes and beef broth. For the last 20 minutes you add orzo and cherry tomatoes and finish with feta.

I saw this thread about can openers and rembered this review of openers: https://www.youtube.com/watch?v=65pLsbLToVs

I took FoosSafe years ago - it was required to do hot dog days, cupcake sales, etc., in our school district. It was a very quick course and if you already knew safe food temps, it was very easy to complete.

I’m on a very quick jaunt to Bermuda to celebrate husband’s birthday. Flying time is under two hours, and it’s warmer here than at home. We arrived yesterday, and only plans we made for this fast visit were to sit on the deck and take in the view, go down for occasional beach walks, and eat fish for dinner. We have been successful in following the itinerary so far. The view from our condo at the Reefs Looking towards the hotel from our deck and a sliver moon view from our arrival evening. The sun sets just after 5 at this time of year. There’s a new restaurant at the Reefs. Here’s the menu We ordered a special of lionfish crudo to share. I would have preferred the fish to be sliced a little thinner, but the flavors were good. Husband had the grilled lobster. He said it was delicious i had a special of coney fish, which came with carrot puree and the same asparagus sauce that was on the lobster. I really loved this Mini cannoli dessert We enjoyed our dinner so much that we cancelled another reservation elsewhere to come back tomorrow night. Today’s beach—Church Bay. The water was too cold for me to swim though other brave souls were in the water A light lunch at Coconuts Wahoo tacos. We just split this pate since we were going to dinner later. Tonight’s pre dinner deck view We went to Aurora for dinner. They have a new sushi menu, but we were not in the mood. Tuna tartare to share Husband had lobster and shrimp spaghetti. I think he orders this every time we eat here. I had a special of herb crusted turbot with potato purée, minced vegetables, and fish jus. We split a slice of coconut chocolate cake with coconut sorbet to continue the birthday theme

I’ve been absent from this community for several years, a combination of slow internet speeds and low patience levels. But, we’ve moved and I’m back ! I’m still cooking Indian food. Last nights dinner was vegetarian - cumin rice, sesame beans, potatoes with black pepper and peanuts plus dal with spinach. A blob of South Indian tomato chutney added colour and considerable heat.

I do, too. I'm required to maintain certification (its good for 5 years) because I own a bakery. I can opt to just take the test to renew my certification but I always choose to take the class and i always get the book that goes along with it so I can use it to study and have as a reference. Around here it costs $125 for the class and the book; you will get so much more out of it by just reading the book because the class is mostly just watching videos. There are practice questions you can find online just to see what the test is like (keep in mind that the questions are sometimes phrased to deliberately mislead you!) There have to be some kind of guidelines about community fridges in your area; maybe the sponsor knows if there's anything to be aware of. And if there aren't, I'm of the mind to "don't ask, don't tell" but if a Mrs Kravitz does tell, you can eliminate any fussing by showing your certificate!

I got a jar (it’s about 2 ounces of beans for anyone who want to know) and made a vanilla bean paste from it. Used it in a cake and it was delicious, but lots of flavor other than vanilla. Smells wonderful.