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  1. Home Grocery Delivery....

    I wonder if it's about the age of their food shoppers and delivery people, too? If they're counting on using young people to do the shopping then presumably picking up alcohol and cigarettes could be an issue? I know I've lived places where underage cashiers had to hold everything up if someone came through with alcohol in their cart because they weren't even allowed to ring it up. They had to put the light on and call someone else over to run it through.
  2. No lemon leaves handy around these parts, but I can do a lemon. I will try that when I get home.
  3. Has anyone had trouble with their instant pot inner pot seeming to take on a flavor? I attempted chicken stock a while back with the remains of a rotisserie chicken, and something about the flavor in the chicken just Did Not Work in a stock. And now the whole inner pot seems to have a faint aroma of that even though it's been cleaned well. I'm nervous about using it in case it makes something else smelly. (I don't detect a smell on the sealing ring but I'm ordering a new one of those too just in case.) Maybe if I mix some baking soda and water and heat it up in the pot?
  4. ... I kind of want one just so it can loom ominously on the countertop.
  5. Dispensing fine salt

    The Peugeot brand grinders do a fabulous range of 'grit' including a very fine powder, if a grinder will suit the salt in question.
  6. 'For some reason I've always just assumed cranberry sauce would freeze poorly.
  7. I try to make orders fairly easy for the kitchen, but with certain medical conditions you don't have much choice unless you don't go out at all - right now I have to get sauce on the side often because I can't tell if the sauce is going to upset my stomach - my mom often gets sauce on the side because she has to watch her sodium and usually the sauce is where a lot of the salt is when you are talking about an otherwise plain grilled piece of protein. (Although pet peeve is places that marinate their protein but don't say so on the menu. For one, that throws off my mom's order because she usually tries to pick something where the most the kitchen has to do is leave off the sauce, and if she gets a surprise marinade then she can't eat it, and for two, it drives me nuts when I am expecting a nice unadulterated piece of steak or chicken as a foil to the tasty-sounding sauce and instead the steak or chicken has some odd flavor from being marinaded. I mean, sometimes it's good, but it's still not what I was expecting.) Worst thing I've done probably is we went out to a place that does daily pasta and asked for the daily pasta special to be made vegetarian, which they said they could do. The whole table (about 6 of us) got that, though, so the kitchen could do a 'batch' rather than trying to fuss with one portion. (They do the pasta with a table side service and we go there quite often, so we knew approximately how many people a pan of pasta serves and ordered accordingly.)
  8. Beef. The new chocolate?

    I admit, if the meat was good quality I'd buy that as a joke gift for my ex-vegetarian housemate. He'd get a kick out of it.
  9. Salted Pasta Water: How Much Salt.

    Hm. If I made pasta and salted it, I could better control exactly how much sodium ends up in the finished product, which would work better for my mother...
  10. Vegetable/Produce Butchers?

    The benefit to a cut-to-order service would be I could specify what I needed for what I had planned. Slices, fine dice, etc. For general purpose these days I do buy the pre-chopped sometimes, although my skin is much better so usually I chop my own as I need them unless I'm doing a huge batch of something. As far as freshness, if you're calling yourself a vegetable butcher I'd better be able to pick out exactly what vegetables I want you to chop for me, same as I'd be able to select specific pieces of meat at the butcher and have it ground.
  11. Vegetable/Produce Butchers?

    I might use such a service for certain things - onions bother me a lot so when I had psoriasis near my eyelashes I used to ask family or friends to chop a bunch of onions for me and I kept them in the freezer so I could use them as I needed. Worked fine for cooking with. (Psoriasis = raw skin, raw skin + tears = owwwwwwwwww.)
  12. Electrolux buying Anova?

    Yeah, we usually have someone home because of people working from home a lot, so there may not be someone watching it but there is likely someone who could be asked to go restart or pull the food and stick it in the fridge or whatever. Even the housemate's kid could give it a poke if he was home.
  13. 'What quantities did you use? I couldn't find anything with measurements.
  14. Well, but starch isn't the only thing in potatoes, or other vegetables for that matter. Yes, you have starch, but you also have the nutritional profile otherwise of the potato or the broccoli or... So it is a way to add variety there. Especially with kids probably.