lemniscate

I love the Charles Viancin silicone lids for bowls, pots.....etc. A bunch of the flexible cutting mats and maybe a really good wood cutting board would be nice and useful. I love my Zojirushi hot water dispenser, it felt like a luxury to order it, but now it is a default part of the kitchen.

Hey Now! THOSE look awesome.

I did it. I used the calculator. I had several bits of cheeses on the edge of usage or toss. Some WSU Cougar Gold, some WSU Viking, Costco Jarlsberg, Kerrygold cheddar, an English aged cheese I can't remember the name. All grated up was 315 g. That came to 12.6 g of sodium citrate. I used a light broth for the liquid. Used an immersion blender as I added the cheese slowly. Perfection. I also at the end added the final chopped bits of an Edwards Country Ham. Ended up with 3/4 L of sauce.

A head of cabbage, a jar, some kosher salt and water and a couple weeks, maybe try to make some homemade? Not exactly on-demand eating, but the end product might be stellar.

Amazon is doing "Early Prime Day" deals in Grocery. I snagged some Santo Amaro Portuguese canned tuna and sardines at a very good price.

Just noticed this new offering in the Costco snack bar today. Al Pastor soy protein and Bahn Mi veg all in one bowl? Sounds like a weird combo. I will not be taking one for the team and trying this one.

We just spent a week in AR, Little Rock to Hot Springs to Fayetteville area. I was kind of surprised at no Costco for the area. I found the Whole Foods. I spent a fair bit of time looking for Sorghum syrup to bring home. Couldn't locate it in any of the stores I went in.

Apparently it's in the Modernist Cuisine books. First I've heard of it too as far as not ice-bathing. However, during my inquiry I found what I think is an even more "180 degree out thinking" process, heat blanching fresh veg and fruit to extend storage. Heat Blanching.

I.W.N.A. fail to notice the can of cheap Roland anchovies I am opening is swelled and explodes rank anchovy oil down the front of my shirt. Only a seal would be happy with that stink. Thank goodness for pre-soak cycles.

I don't and I wouldn't even know where to begin. I do know there is no grains in the ingredients. Here's a pic of ingredients I took off the bag months back to prove to a vegetarian friend it contained no tomatoes (she's allergic)

I got carried away and bought too many strawberries, I roasted them and they came out beautifully, jammy, with a real deep strawberry flavor. I also topped it with a really good balsamic to level up the flavor punch over ice cream.

Since Miracle Whip (in my existence) was always called a "Salad Dressing" even though it had the consistency of Mayo, I guess I miss the reason for the controversy. We traditionally used it primarily as the base for cole slaw, potato salad, tuna salad, macaroni salad etc. Many cole slaw recipes made with mayo say add vinegar and sugar and spices to the mayo (so essentially making diy MW). Google shows potato salad recipes, a fair bit include vinegar and sugar with the mayo. "Salad Dressing". Miracle Whip is just that in a jar, mayo with the other stuff pre-mixed in it. We used it on BLT's and tomato sandwiches exclusively. I don't use regular mayo on sandwiches, it's mustard or nothing; but that's just me. I live in a household that likes Hellmann's/Best, but I don't use it. I eat ketchup ( I pine for the old Ann Page ketchup, I don't know who made it for A&P but it was good) only on fries. I'm American-style no mayo or ranch please. Never add it to eggs. Hot sauce is another thing though, but that started when I moved to the SW. We did add yellow mustard to potato salad, French's I believe. I think that's a regional thing. Now Tartar sauce, ugh, what's up with that stuff?

Does it fit in the Instant Pot for PIP cooking you think? I like the straighter side bowls. I had one, but *somebody* decided it made a better dog water bowl than an Instant Pot tool........Lord, give me strength....sometimes.

I would also suggest looking at Cornaby's EZ Gel or also Thick Gel. I use it, it lasts a looooonnng time in the pantry, it works in hot or cold liquids. I've just add tiny bits into whatever I wanted thickened and stirred until I get the consistency I am looking for . It's also sold on Amazon

For those of us with an IKEA around, their meatballs are the THING at their cafeteria, but I do not like them. I have found I really like their vegetable balls ALLEMANSRÄTTEN. Those are super tasty, not trying to be a meat substitute, and go in pretty much any dish you would use meatballs in. Just a straight up vegetable product. I've "converted' several people to eat these just due to the flavor. I think they would make a good fake burger patty product.

Uh, yikes. I am a desert dweller and I am the designated Black Widow hunter/killer in this house, but even I might have a pause over that discovery.

'Struth.

I ordered the Sir Spice black peppercorn sampler; the SO so far loves the Vietnamese; thinks the Lampong is too "hot". I like the Lampong due to its sharpness, its great on meat. I like the Vietnamese on salad and fruits so far. We still have 4 more packs of variety unopened, so a new favorite will probably arise. On a side note, I am now shopping for additional pepper mills because I'd love to have all 6 at the ready for whatever pepper mood I am in, so this foray into black pepper is gonna cost me quite a bit more money.

Since there was a #1 experiment, that should mean there's plans for at least a #2 experiment using that neato poly sciencey thingie, right? Is one of the future experiments the start with cold/cool oil method? I'm all in on the french fry experiments.

from wikipedia; says there are eggs. Miracle Whip is made from water, soybean oil, high-fructose corn syrup, vinegar, modified corn starch, eggs, salt, natural flavor, mustard flour, potassium sorbate, spice, and dried garlic. IMHO Miracle Whip is just seasoned, flavored mayo.

For a short window in time, it was a southern Michigan thing. A dairy farm near us started selling milk in bags and since my Dad knew them (all farmers know each other, it is eerie sometimes) we started buying it. We had the special pitcher and the special cutter. The lower shelf of our fridge was piled up with the bags, we drank A LOT of milk. Then Saudi Arabia came over and offered dairy farmers big bucks for their herds and he sold out to them and the cows went to the Middle East. Weird. Then no more bag milk, back to jugs.

You dice up the skin/fat and fry it rather slowly and the fat renders out and leaves the crispy salty pieces, chicharrones is the same thing. Cracklins is the American vernacular.

Seriously this! I will pick a portobello "burger" or a Ahi tuna burger (perferably Hopdoddy's) even over ground beef burgers.

I've eaten them twice, in two different restaurants. Strictly out of curiosity. The taste of the Impossible burger reminds me of the standard Mickey D's small hamburger. A meatish tasting filling surrounded by a bunch of bread. Then the condiments add the satisfying flavor. Both times, afterward, my digestive system was not happy with me. Not sure if there's a ton of fiber in the Impossible but twice is a pattern for me. For this product, I am not their demographic. I have not compared notes since I don't know anyone else who has eaten one in my circle yet. They were $12-$15 at each of the restaurants. Overpriced in my opinion. One place offered no sides with that price. Hillstone's has their own veggie-based burger offering, expensive at ~$22 but an excellent dish not mass produced. Again, I tried it out of curiousity. I am a devout carnivore, but open minded.

I have this marketing theory that if Mickey D's would do a retro french fry special where they would cook them in beef tallow like the old days and charge $10 a serving, there would be lines around the block for them.