lemniscate

Don't overlook any local Tangelos if you see them. The ones I got this season were honey sweet. I also dried the peel for "I don't what but I'll think of something" to preserve their presence.

Anything at Jack in the Box or Taco Bell. I've had plenty of fast food but not from those vendors. Oh, and I've never had a knish, but would really like to try a good one.

My father started putting Accent (overpriced branded American msg in a shaker can) in the breakfast scrambled eggs. I like msg, it adds a lot of satisfying flavor to most things. However, scrambled eggs ain't one of them and he had a heavy hand. I begged him as a kid to please just go back to simple salt/pepper in the eggs. I think I could taste it more profoundly than he could because he was quite surprised at the request. I use msg without worry, but I won't use it in egg dishes due to that childhood flavor memory.

@blue_dolphin Where are you finding fresh escarole? Supermarket? Farmer's Market? It's unobtainum in my A.O. I'm trying to grow my own in grow bags on the patio.

I microplane first then juice. I have frozen the zest in ice cube trays, then bagged and broke off needed pieces when desired. I have dried the zest and then powdered it, it's stored in a jar in the fridge. Either way gets you zest for recipes; savory and sweet. For drinks, I don't think there's a substitute for a fresh zest. Freezing zest strips makes them soft and floppy. Same for limes, there's no substitute for fresh lime section in G&T or Vodka/soda. I've tried frozen whole limes to extend them but they are so disappointing to try to use in cocktails. The dried orange slices are a trend for whiskey drinks around here. I suppose dried lemon slices would work for certain bar uses. I mainly use them for steeping in tea/water.

Discontinued in 2020. Wish I had known about it, is sounds pretty good.

I went to SG decades ago, it looks completely different now when I look at the current pics. Even then, there was no language barrier, even at the most basic of food courts. It was/is an amazing city. I'd go back in a heartbeat, but I need a bigger bank account balance. I have no recollection of coffee though, there was so much else to eat and drink and marvel at. The Shopping was Magnificent. I did do the tourist Singapore Sling at Raffles Long Bar. I found out I do not like Singapore Slings also there.

I just pre-cooked a 3qt IP full of russets (~3lbs) with milk, braised celery and some its stock, butter and green onion for tomorrow's champ. Never did the cook in milk/broth method, no drain method before. Excellent results for me, butter, another splash of milk and salt added after 10 min pressure cook. I discovered I don't have a real potato masher, but I have an old wire pastry cutter, worked pretty much the same. That's all I have to do for the StPatDay cook, someone else is doing the other StPatDay "stuff". I'm not usually interested in StPatDay but this year it was thrust upon me. I like the champ potatoes, first time making them.

Eggs and rice are one of my all time favorites. My equal soft food fave is eggs over leftover moist stuffing/dressing from holidays. I just made some dressing in the last couple days and put leftover some mushroom gravy over it.

I had a rather insane experience with Amazon Fresh pickup today. I placed an order and due to some local travel I was going to be very close to the Hub and I could do a parking lot pickup instead of delivery. I followed the app instructions, parked in one of the designated green signage pickup spots, checked in with app and got confirmation they knew I was there. Then I get an almost instant notification that my items are “picked up” and the delivery is finished. Nothing and no one came to my vehicle. The only people there were the delivery drivers (contractors). No customer desk/real Amazon employee to ask. I waited over the time set for pickup window. Called a 800# which was unable to help. I believe they are overseas. They claimed a refund could not be given at that time. I eventually went back into the app and requested refund on whole order for missing delivery. Looks like it may have worked. But it was insane how screwed up this was. I have done other store pickups and only after you get the items in the car is it considered picked up.

This has been floating around the last couple days on some of the socials. If accurate, the added fees are eye watering. Purported Door Dash.

I had 4 huge heads of celery to do stuff with. This morning was the battle. Celery 3 ways, braised-ish in IP with a splash of Yondu sauce (thanks @btbyrd); pickled in leftover pickle brine, and a radicchio/tender hearts and leaves of celery/diced prunes salad dressed in a honey mustard/mayo/fruit vinegar concoction. The braised stuff is very good, I will eat it as a side happily and I want to try it in champ-style mashed potatoes (because a certain Saints day is on the horizon). The pickled stuff is really nice, I sweetened it up a bit. This will be good on burgers, hot dogs, salads and over hot rice. I'm really interested to see how the radicchio salad is received. It's really not that bitter, but you never know.

I didn't notice anything I would have bought as "sold out" here. I don't usually do prepared foods, I think that's what I saw mostly as sold out, like 3 Little Pigs Egg Bites, and salad kits and sweets/breads. But it's probably very regional anyway. Hope you have a better experience. I kind of Meh on Misfits right now. Nothing terribly wrong, but nothing terribly compelling either. If I was remote or unable to get to most shopping, I'd be thrilled with Misfits despite the minor issues I had. I definitely see a benefit in those cases.

Small update to my Misfit experience. I realized later after I put everything away that I didn't get the ginger I ordered. Took a minute or two to figure out the "Report an issue" function. I also asked for a refund on the tomatoes that were mushed.

I know, right? Now I gotta figure out how I want to do the radicchio.

I just received my first Misfits box. Nevermind the unnatural amount of celery. Mushrooms, tomatoes (1 was mortally wounded in box), watermelon radish, radicchio, Anna gnocchi, jarred artichoke, pork loin and roast, Mary's chicken drumsticks, a few cheese, corn tortillas and take-n-bake breads. Everything looks fine. I had the $15 off offer and I picked mostly stuff that was 30%+ off in prices. I help shop for a few households, so we will see if this is another option of good deals.

Green chile clean out the fridge soup a la Instant Pot. less that 2 qts chicken bone broth 1 cup frozen hot green chile shredded carrots-dried dried shallot slices 1 tbsp tomate con pollo powder 1/2 package cream cheese 1/2 cup leftover beer cheese fondue 1/3 jar Trader Joe's salsa verde 5-6 minutes under pressure. It's cold here for us, so spicy-creamy soup hits the spot.

Another big pan de mie sandwich loaf. Sourdough, but also with some super ripe kefir added. A mix of KA bread flour, Glick's high gluten and some white rye. Dough was from Saturday, baked last night. Didn't get a high as the last loaf but plenty of real estate for sandwich or toast. My tangiest sourdough yet. Also, the $2 1960's electric knife from the local garage sale is my new favorite bread knife. edit: There was maybe 1/4 cup of potato flakes added too. I forgot.

I have hated blenders, until I got the Blendtec. The friction heating has changed how I make custards, mother sauces, melty cheese sauce, lemon curd, batters, various soups from cold/room temp ingredients............ My cheapo immersion gets used for infrequent small mixing. Like a tiny batch of mayo too small for Blendtec, but I appreciate it when I need it. Still love my old Cuisinart FP too. Pie dough, pasta dough, and mass veggie mangler extraordinaire.

I like white chocolate stuff. I tried this from Aplenty (Amazon) , it’s fine. But I noticed that quite a few of the Aplenty confections include chia seeds. Is this a new fad in confectionery?

IF you are a US Costco member and like D'Artagnan magret duck breast and duck confit, This Deal may be of interest to you.

I'm sorry, I don't recall how long, just until color was right. I did use butter/oil combo I think. Maybe your butter solids were burning? Try clarified or olive oil next time?

The Saute button, I just press it and brown the endive. Then shutoff and press Manual @ 0 minutes. Maybe you need a little bit of liquid?

I wonder if any of the previous meads in this thread aged well and were heartily consumed? I did a micro-batch of homemade mead, I wanted dry. I also used a Belgian beer yeast. And a good quality honey. It's been aging 8 months on now. Boy, did I get dry, I mean acidic dry. It's vinegar. But mead vinegar is a very trendy item now, so chalk it up to experience.

That's middle school cafeteria pizza. I'd know that anywhere! Pizza day was very important.