BeeZee

Might want to see if you have a location of A&S near you. The various locations go by A&S Pork Store, Italian Specialties, etc. in North Jersey.

My sister and I are making brunch at Mom’s. Dad is buying lox and providing sliced tomato/lettuce. I am making chicken salad and chopped Greek salad and bringing bagels, Sis is making a blueberry loaf cake and cut up fresh fruit. Since BIL will be involved, I suspect Aperol spritzes will appear.

when I was a kid (Dad was the designated pancake maker), we called them "teenies" and they were cherished!

The mahi mahi looks delicious, but I wonder about the "tofu puree"...since tofu is basically flavorless, what did this add to the dish (other than textured puree)? was the tofu flavored in some way?

Desk breakfast...whole wheat Portuguese roll, spreadable goat cheese, cherry tomatoes

Since there was a recent discussion about eating raw cookie dough and the problem being the flour...recall for Gold Medal flours (snippet of affected batches, check online for more details ref SKU's) The recalled flour includes both bleached and unbleached products with "Better If Used By" dates of March 27, 2024, and March 28, 2024.

For me, "mac and cheese" conjures the image of macaroni (or a short pasta) with a (primarily, but not exclusively) cheddar-based sauce. I'd bet that those who are from Southern states in the U.S., where mac and cheese are staples, will agree that certain expectations come with using that name for a dish, rather than "pasta with a cheese sauce", which leaves open the many creative possibilities which are also delicious (cacio e pepe, Alfredo, Lockshen mit Kaese, and others).

I’ve read that you can pre-cook flour if you want to kill the bacteria, microwave or spread on a baking pan and cook in oven for a few minutes. I am not a food scientist or medical professional😉

But of course...when I give the list to my Admin, I always include a couple of selections that I'd be happy to eat, to make sure!

In my business, I have to provide “boxed lunches” for Architects when we come in to present an educational program (“lunch and learn”). There are usually extra boxes because of no-shows, I will take one “to go” for myself, assuming nothing too perishable, since it was sitting out at room temp for well over an hour. In my office, I bought ziploc bags for the kitchen area, so that when we have food leftover from an event, I can encourage people to take some home.

My Mother definitely had the iceberg lettuce holder, the spike in the bottom, the lid was domed. And I still whack iceberg lettuce on the counter to get the core out. We had a cabinet for the Tupperware and there was even a flat plastic rod that was attached to the inside of the door that had a rounded bottom...you slid or snapped the lids on to it for hanging storage (the lids had a little tab with sort of a keyhole slot).

Do you think it would work best with veg that are less fibrous (mushrooms are an excellent example) since the cellulose (or whatever the fibers are comprised of) is flavorless and would dilute the overall flavor?

This is all that was leftover from last night’s Passover dinner with the family, apple crisp. The topping was whole wheat matzoh farfel that I pulverized in the mini processor, mixed with chopped walnuts, brown sugar, butter, and a little nutmeg. Thick apple slices sprinkled with cinnamon.

Sounds about right for a seder.

Second breakfast, as it were...early for a meeting and it was a beautiful day to walk around and find a nice little bakery...almond croissant eaten out of the bag

I use Andrea Nguyen as a resource for Vietnamese cooking, but she has some good general info on condiments and Shaoxing on her website https://www.vietworldkitchen.com/blog/2021/06/vietnamese-condiment-cheat-sheet.html

Making my grocery list, we are having a delayed seder dinner on Friday with the family due to work/geography challenges. My mother is preparing/bringing brisket (she brings it in her slow cooker, so we just need to plug it in to reheat). Stepson's wife is making roasted vegetables. Uncle probably bringing wine (he didn't ask, but that's his usual). Sis is bringing fresh fruit for dessert and wine (since she often no-shows at the last minute, I've learned not to depend on her for any critical items). I'm making chicken soup/matzoh balls, basic apple/walnut charoset, chicken marbella (although I may swap out apricots for the prunes), roasted Yukon Gold potatoes, and apple crisp which uses matzoh meal in lieu of oat/flour topping. Store-bought macaroons.

Right, the library’s copy already had a food stain on one page (ew).

I borrowed this from the library recently, as I wanted to do a test run before buying. My gripe is that with the layout of the book (photo on left, right page with narrative/recipe) every single recipe goes to the flip side of the page (except a few basic dressing or condiment recipes). Even if it is only a couple of lines. I find this annoying to the point where it is making me have second thoughts about buying the cookbook. Having a recipe on 2 facing pages is fine, you can lay the book open and see everything, but having to flip the page over when you are 3/4 of the way through the recipe is just annoying. The ingredients are listed in a column on the left side of the page, compressing the useable area on the first/right page. On one recipe, the 2nd page literally has 5 lines of text (the left margin area is left unused to have a consistent layout with the prior page). It has that feel of someone trying to stretch out their term paper to make it more pages😆

@blue_dolphin, the vinaigrette looks like it has a dairy base, is it buttermilk or something similar?

I've taken leftover plain cooked quinoa and reheated it with milk, honey, and cinnamon (maybe some dried fruit), but you could also do something leaning savory with broth and sliced toasted almonds (ie, more like pilaf).

Someone sent me one of those plastic thingys that strips herb leaves off stems (little slots/holes). I didn't even use it, put it straight into the donation pile. A long time ago I had a zester, which I tossed in favor of Y-peeler and microplane. If I want little thin strips of zest, I'm fine with cutting down strips of peel.

Salmon brushed with miso/honey mixture before roasting. Yams and asparagus cooked on another pan, easy and quick cleanup thanks to alum foil.

Thanks for the reminder on More than Gourmet, they usually have it at my local supermarket and it will come in handy for enhancing some chicken soup I need to make for Passover.

Regarding chickpeas/ceci...I take the lazy way and buy canned ones. Many years ago I tried dried, didn't use them often, and found bugs in the bag, so I was put off. However, the quality of canned varies tremendously, and if you are keeping them whole for a salad, it makes a difference. I have been buying Rienzi brand at my local Shop Rite, they are nice and firm. The store brand were terrible, I will only use them when they are going to be pulverized into hummous.