lemniscate

I ate at Victory (Monterey Park) several times while it was open. I do not recall the Cornish hen. I do recall with great regard the red rice/tomato rice dish. My memory of it was standard long grain rice with a tomato flavoring, maybe some garlic (maybe some fish sauce?) and lots of butter. It was glorious. A side plate of it was $1.00USD. I ate it with the escargot dish. I think they also had an Olivier or Russian mayo heavy salad that I really enjoyed. They made a tasty steak dish also. There are some photos of the rice on the defunct Yelp page. I think the red rice shall remain a mystery.

I've been trying to get to the back of my pantry and use up older stuff. I found 3 cans of La Fiamma diced tomatoes, pop top cans. I was in the midst of making cream of tomato soup, so these were perfect.....Until I noticed the tops on all three were swelled up. Uh oh. Instead of chucking them right there, I thought it was a good idea () to empty them on the compost pile. At least my splattered shirt will make it into the next full load of laundry in a few minutes, I will need to wash my hair again, also. These cans weren't ancient, but they weren't recent either. I'm no longer a fan of longterm canned items with the pop tops. I did avert a possible explosion in the pantry though, so I've got that going for me, I guess.

Totally agree. This is why I own the cheapo Oster countertop oven and the not-so-cheapo A4box induction cooker; oh and my Chefman airfryer. They all use dials. Those digital membrane buttons also crack and peel as the plastic ages and then quit responding. I have several portable induction hobs. I find cleaning the cooking surface with 70% IPA on a paper towel does really well. It cuts through greasy smears easily. I've cooked using brown craft paper between the hob and pan to keep the mess down. I just recently used a baking silpat in that way also and it worked fine.

I needed to make homemade egg noodles by request for a family member, and the egg shortage was in my mind. What a strange thing to worry about, eh? But here we are....................

Was that an HMart purchase? That looks good.

4 frozen 5 oz. bison medallions. 135F. for a few hours. Meal time is undetermined as of now.

So, locally it's Car Auction shows, Golf Open, and StuperBowl madness season. Lots of visitors. Been awhile to update some current favs if people need them. I mostly drink beer, so breweries and beer pubs are my main destination. These are some of the solid choices I have been visiting. These are all over the Valley, so if you're visiting for the Scottsdale events, check your map carefully. Raven's View in Tonto Hills, beautiful venue, astounding views, food is great. Can get very busy very quickly. Trevors. A liquor store and more. Nice taps selection, sometimes has food trucks, I bring in outside food there if I want to drink and eat. I suggest stopping at DeFalco's Deli and bringing that with you. The CCSP is the best sandwich in my opinion, but there really isn't a bad choice at DeFalco's. Everything is topknotch. Freely's. Newish Neighborhood place. Flatbreads are the most common food service. Lots of great beers. Hop Central. Another Neighborhood place. Usually amazing tap rotation. Pinball!!! Bring in your own food. There's Mexican, Asian and Pizza places on the same corner as Hop Central. Chupacabra Tap Room. Tiny place, but big-ish outdoor seating. Outstanding tap list normally. A place were "everybody knows your name". Bring in your own food, I prefer to get some Pete's Fish and Chips for some satisfying fast food. My favorite is the scallops. Pete's is close to Chupacabra ~1/2 mile. Grand Avenue Brewing. Just went here for the first time. Really GOOD Belgian styles and nice stouts. The food specializes in green chile. Very impressed. Beer Barn. Newest place for me. Really astounding and original tap list. Bring in your own food, there's restaurants in the same location as Beer Barn. Big Earl's. Burgers are great, but the White Russian milkshake for breakfast was stellar. <hic> Jalapeno Bucks. Arizona-style BBQ(?). I go for their burritos, the 3-way is king. No alcohol, but you eat in a citrus grove and now can buy excellent citrus from the farm store. Cornish Pasty. Nice local chain, the pasties are really good. Nice beer selection, nothing exciting. Several locations in Valley. Craft 64. Best pizza around, on par with P*zzeria B*****s (which I avoid). Really good local beer taps and their own brews are excellent. I may add to this as I think of more recs.

Scrambled eggs with ham and swiss, smothered with green chile sauce. More shredded swiss on top of sauce. Green chile sauce was: 2 cups frozen green chile 2 cups water 2 tbsp Knorr Pollo con tomate bouillon 1 tbsp garlic powder 1/4 cup dehydrated onions 1/4 cup celery powder 1/4 cup dehydrated carrot shreds 3 qt Instant Pot on 0 minutes, natural release. 2 tbsp rendered pork fat mixed with 2 tbsp potato starch to thicken. 4 eggs with about 2 tbsp of heavy cream were blended, but then I blended a bit of the above green chile sauce into the eggs too. Scrambled with swiss shreds mixed in. The ham was the Costco sliced Danish ham, diced. Cheap and good and I think it loves to mixed with eggs. Everybody happy with breakfast. It's raining here and this tangy breakfast hit the spot.

I signed up for a Misfits account. I still don't know if it will work for me, but there was a landing page explaining that due to Misfits acquiring Imperfect Foods that there will be more options and choices. I will stay turned to see if this turns into a service that will work for me. I've been using Amazon Fresh much more that I ever thought I would, but mostly to take advantage of good deals and coupons. My last Amazon Fresh was late by 2 hours the other day, that was a first. It turns out the poor driver was delivering other Amazon items along with my groceries and her car was broken into! They took all the boxes but left the grocery bags. So my order showed up late but complete. Amazing. I guess thieves don't need groceries. I left a very large tip for her, because I didn't know what else I could do for the poor driver.

I think I'd do a relish, instead of pickling. You could then use it as a condiment on hot dogs, in dips, or casseroles? There's lots of relish recipes via Google. Maybe you could get it a more compact item by chopping it fine.

I've done that myself with over confidence with a KitchenAid. Humbling experience. And I grew up on a farm that grew lots of potatoes. I had read that adding cooked rutabaga (swede) to cooked potatoes and then whipping keeps it from going gluey. I don't think I've ever eaten rutabaga knowingly, but I'm eager to try this experiment.

Munavalgekook is excellent way to use up egg whites.

Another use existing pantry/freezer items only dinner. Penne pasta, frozen pack of Costco sweet Italian sausages and a package of Knorr Parma Rosa seasoning. I have never used a powdered pasta sauce before. Turned out just fine, it's much pinker than the package shows. I used the broth from the simmered sausages as the liquid for the sauce powder to add additional base flavor. It didn't look exciting but tasted good and there's leftovers too.

Costco sells out all the time. You can no longer get the 5 doz pack, just the 18 ct. And there is sometimes a purchase limit of 2. Costco was out of eggs today. I went to TJ's and got standard large doz eggs $2.99. I bought 2. I love eggs. It seems the backyard chicken fad has faded out around here, hard to find those type of egg sources anymore.

I've been bitten by the bouillon collector bug also. I have Knorr in different cultural flavors, Herb-Ox sodium free, St. Ours clam and lobster bouillon, Haco mushroom bouillon, Goya Hispanic bouillon flavors. Today I found a Nestle product that blew my mind. Barszcz (Polish Borscht) bouillon powder (eG-friendly Amazon.com link), I did not buy through Amazon though, my local Asian market has Eastern European products now and this was something I picked up as an impulse ($2.59) buy because I was intrigued. Yeah, it's probably a sodium and msg bomb, but I find it delicious with a splash of cream. I just make it in a coffee cup with a splash of cream/milk. I never considered there would be borscht bouillon. It passed the taste test of the rest of the household with major thumbs up, which is saying something for just a cup of broth.

It's citrus season. I found really good tangerines and tangelos at one of the few remaining citrus groves in the Valley. I bought big bags and will be sharing them out with other households. There were also navels, oro blanco grapefruit and some sort of red grapefruit. The pecan crop looks healthy too, the in-shell nuts are sweet and meaty, but a bit of work to shell. My lemons are getting close for harvest also. I think the vast majority of my crop will be donated this year to whatever food bank will accept them.

Farther down on the Chef Rubber page where the RimLicks are featured is a product called Cocktail Bondage. So, yes, I think they have considered implications and know what they are doing. Sex sells cocktails and vice versa, in certain venues. These products have Spring Break/Girls Night Out drinks written all over it. But I imagine cocktails using these mixtures will be EXTREMELY pricey.

One of my memorable travel meals was a bowl of Chile Colorado and a small pile cinnamon bunuelos in Taos on a cold, cold, windy day. SW version of chili and cinnamon bun.

Several spoonfuls of Ikura, right out of the container, no rice. Coffee as beverage.

I know what's wrong, my dough is too wet. My kitchen scale broke a while back and I just keep forgetting to order another one. I finally remembered yesterday and I got a digital one, and a jeweler's scale for under $15 total. We also had uncharacteristically humid weather and I have my oven outside on the patio.

I needed to feed my neglected starter, so I fed it and it woke up nicely. I needed to make room in the jar and refeed it again. The removed starter became a batch of thin pancakes/crepes (my pan technique is terrible, so the shapes were all over the place). I love crepes with powdered sugar and a squeeze of lemon. The sourdough tang just adds a nice background flavor too. I have a batch of sourdough potato bread dough slow rising in the fridge. I hope it turns out, make bake it late today or tomorrow. My breads have been very disappointing lately.

Very non-traditional, Bison burgers, fries, chips-n-dips, salad. I am making pineapple upside down cupcakes. Winged it with a boxed Duncan Hines yellow cake mix. Sounds like a summer menu, right? Compared to the rest of the lower 48, we are summery. Heck, we're practically Australian Christmas weather. I know the weather and flu bugs have been decimating family plans, but I do hope the best Christmas Holiday possible for you and yours.

Green chile stew with cubed {previously SV'd and frozen) pork loin, some jarred ABQ green chile sauce, frozen diced NM hot green chile, cans of crushed and cubed tomatoes, a couple of tblsp Pollo con Tomate bouillon, a little crushed cumin and coriander in the IP for a few minutes. The jarred sauce and frozen chiles were roadtrip acquisitions from a fall vacation. The only thing I was missing was tortillas.

OK! I love Keogh's chips. I get them at Cost Plus World Market. The crinkled balsamic vinegar are the best to me. Then the sweet chili followed by the sour cream chive ones. There's an onion steak flavor, but I don't think it's amazing. Nice to see as part of your airline food.

I impulsed bought TJ's frozen soup dumplings this week. Pork/ginger and steamed chicken flavors. We came home starving for lunch from different tasks and wanted something quick(!). I put these in the 3qt IP with a silicone steamer tray (about 1 cup water in bottom) and put on saute with a lid for 10 min. Took 2 batches, but they are darn good for a frozen food. I will buy these again and the saute/steam/cover method in the IP worked very well.