HungryChris

BJ's duck, marinated overnight in Korean BBQ sauce, cooked on the Weber rotisserie. HC Salad

Avocado toast with leftover grilled asparagus and a drizzle of Italian dressing. HC

Another steak night. Grilled asparagus and a baker. HC

I got turned on to the regular Cholula hot sauce several years ago at a breakfast place in Las Vegas and was it my go to hot sauce for a while, but now it's Crystal. The next time I see the chili lime, I will try it. No promises, though.

Taco salads tonight HC

OK, guilty, as charged. I must admit that Crystal Hot Sauce does grace the landscape of many of my breakfasts. Many, but not all. HC

I noticed a new addition to the local Aldi line-up this week. As I understand it, in Connecticut, beer is legally thought of as a food, so grocery stores can sell it. Wine is an alcoholic beverage so they cannot sell it. We have some strange laws! HC

Pierogis and a bagel HC

Cold and rainy here, time for soup. Leftover Korean BBQ chicken comes up to the plate (Go Cubs!) with a salad, leftover beet and onion salad and bruschetta. HC

Leftover kielbasa and onions with fried eggs. HC

TJ's chicken liver and truffle mousse, Aldi brie and rosemary and olive oil imitation Triscuits, some olives and a pear. HC

Kimchi fried rice with leftover kielbasa HC

Heavy frost warning tonight. Cold and windy today. I started picking all the shishito peppers in the cold wind, then decided to take a different approach. The final tally and a little snack HC

Cheeseburgers, Shelby fries and some tomatoes that were picked green and ripened wrapped in newspaper. Toppings on the plate for the burgers include tomato, onion, pickles and kimchi. HC

Korean BBQ rotisserie chicken, and salads. HC

Fried green tomatoes and eggs. HC

Kielbasa & onions, bruschetta and a beet and onion salad with a Balsamic vinaigrette. You can blame my still recovering vision for my failure to wipe the plate clean after draining the excess juice. Here is the kielbasa and onions before being wrapped up in HD foil to be put on the grill. The extra onions will be added to the leftover kielbasa for the inevitable kimchi fried rice to follow. As you can see, Crystal hot sauce is a key player. HC

Pickled beets and onions HC

We took Deb's grandson apple picking last weekend at a farm and stand I have been going to for many years. I couldn't help but notice that the still had corn and I bought some for dinner. They are very meticulous about their corn and pick it several times a day in peak season. I gave them a call yesterday morning to see if they still had any and when they said, well, we have some, I asked if they would put some aside for me as I used to do when I lived nearby, and they did. I felt lucky to get it. Now, I had to arrive at the next dinner component and stopped by one of my favorite markets, nearby. Three items caught my eye: I went for the squid. I have already posted too many calamari pics here so I did not bother to take any more, but dinner was great! HC

I just found one this morning on sale because the use or freeze by date was coming up. To me, that means it has been "wet aged" which is a good thing. It is in the brine as I type and I will deliver a full report when I make the first sandwich. HC

I have mentioned here somewhere before that I like to corn them in Morton Tender Quick solution with a few bay leaves and pepper corns for 2 or 3 weeks, then braise them for about 3 hours. Just thinking about it, know I will be doing it again soon! HC

I think that was my reaction on the first visit as well, but once you try some of the items you discover that many of them are quite good and do represent good bargains. Here are a few examples. At first, I was getting their Savoritz brand imitation Triscuits and thought they were great, but soon tried the rosemary & olive oil and loved it. I have never seen that flavor Triscuit. The Happy Farms Cheeses and Friendly Farms milk and cream are a good bargain too I was going to mention the hamburg and hot dog rolls at 89 cents to you, rotuts ,but I see you got them. HC

A beef and a pork in red sauce tamale, both from TJ's, cooked from frozen in the IP (15 min, 5 min cool down then pressure released). Served with sour cream, fresh homemade pico de gallo and salsa Shucked and properly attired HC

The last of the IP chuck pot roast with carrots and cubanelles HC

Wayne, I have tried quite a few methods, but this is the one I have stuck with. These are refrigerator pickles, but green tomatoes hold up very well and I have a jar or two from last season that is still tasty, firm and crunchy. In a quart jar, add a little less than 1 TBS of kosher salt, 1 TBS of dill weed, 3 or 4 cloves of peeled and crushed garlic, 3 bay leaves and crushed red pepper to taste (optional). Pack with cleaned, trimmed green tomatoes. Fill to just an inch below the top with white vinegar. Top off with good water and refrigerate for about 2 months. HC