lemniscate

Turn them upside down and they remind me of a game piece from Clue or a stylized Chess pawn.

I had an almost failure of a product at TJ's. We've been on a nuts and seeds kick lately, so I've been grabbing the various offerings at TJ's every other week or so. Ended up with Thai Chile Lime Cashews. They were.....weird. Salty, tangy, spicy, but no cashew flavor left. I thought about taking them back. Cashews are my favorite and these I didn't think I would actively eat at snack time. Then I had a light bulb go off in the head, chopped them and add to (canned) white meat chicken + mayo = thai chile lime cashew chicken salad. It works! Household thumbs up. No need to return, and I'll probably buy them to add chicken salad in the future.

World Market had 30% off Irish-y things for SPD, of course. I succumbed to these Keogh's crisps, despite a kitschy name. The Household agreed these were the best ever sour cream/onion chips we have had. Chips were nicely potato flavored under the realistically tasting sour cream powder with the onion/garlic/cheddar flavor. I liked these better than the Quillo egg flavor, which I thought was my new all time favorite.

@rotuts I use Costco standard large eggs right out of fridge. Somewhere between .5 to 1 cup water in IP with 6-9 eggs in silicone net bag. 3 minutes manual. I really haven't noticed if high or low pressure. QR and into an ice bath. I get an egg with soft pliable white with custardy, slightly liquid yolk. I'd call that solidly a soft boiled egg. I don't think I'd equivocate it to a poached egg. I just this morning did 9 eggs (cold and in the silicone bag) in SV (Joule) 167F for 13 minutes, and THAT is what I would call a poached egg. I cracked the egg over hot rice and it delivered an ovally, very soft set white exterior and a oozy custardy yolk interior. It jiggled. It looked like a traditional poached egg to me. I'd might back off a minute for a more oozy yolk in the future to see what happens. I don't know how I would do that in the IP. I think in my opinion the biggest difference between boiled and poached eggs in the texture of the whites (?), maybe (?).

@Shelby You are officially the Unofficial CSO Field Support Engineer.

I have an Oxo side cutter and a Kuhn Rikon side cutter. I have an older Swing-Away. I like the side cutters the best, but sometimes the can needs a second trip, it seems the bigger cans are most of the culprits.

I just ordered my first foray into WSU cheeses: Cougar Gold and Viking. I ordered it for a surprise for Easter feast, hopefully I can leave it alone until Easter. Never had it before but the reviews are all very, very positive. Now I need to locate a real smoked picnic ham to complete the prep.

Oh, yeah. I am planning to have some sort of an exhaust hood over where I predict I would primarily doing the open cooking. I think code requires it, IIRC.

I met with an architect in the first process of planning a future home. I told her I didn't want a traditional kitchen since I don't plan on having a range. I use portable induction hobs, sous vide, Instant Pot, and portable convection oven for cooking now. I will need lots of open counter space and lots of outlets and easily accessible storage. Almost like a lab. I thought she was going to wince; quite the opposite, she excitedly agreed that kitchens are going to change rapidly from the traditional. I guess the architecture community is expecting it. Ikea has an induction hob meant to store hanging, Tillreda, I think I'll pick one up on my next expedition there. My Burton is showing its age badly.

I did a large batch of Costco bone-in chicken thighs yesterday, so big I had to pull out the old Dorkfood sous vide controller (my first one) with the Betty G crockpot. Now that's "old school". "New school" Joule was also employed.

Freeze dried cherries and pears from Nuts.com. They had a coupon last week. I spent $money$ there. I love the dried pomegranates too.

I make beef jerky with eye of round.

I have one of these bucket grills. I bought it from the local Asian supermarket. My intent was to use it on the back patio as a yakitori grill. The weather hasn't cooperated lately for the first tryout though.

Swear to God, runny egg yolk is one of my most favorite condiments. I only like salmon as lox/gravlox also, so this post is killing me in a good way. +1 for the rye bread.

I bought the TJ's Bamba a few months back for the peanut lover of the household. I don't care for peanuts so it was lost on me. The review was it wasn't peanutty enough and not a craveable snack for buying again. One and done on that one.

That sauce is the real deal. Love it on breakfast eggs and such.

Huy Fong Chile Garlic sauce is my go to sauce. So much flavor and balance. I gave up on their Sriracha after having it. TJ's used to have their own brand of Sriracha that was really good, but I haven't seen it in a while, maybe discontinued. It did not taste like Huy Fong's, it was less salty and a bit sweeter. TJ's Green Dragon was fruitier and hotter than the Sriracha. TJ's Yuzu hot sauce is very very good. An unusual hot sauce I found locally (cheap, like a buck a bottle) is La Negra Va, an inky black hot sauce, I'm not sure what gives it its color. It is hot, and not tangy with vinegar. It's marketed for seafood. La Negra Va (Facebook link)

Just FYI, I've had the Kitchenaid plastic housing meat grinder and the plastic housing vegetable grater/slicer attachments and BOTH of the housings have split/cracked where it meets the drive piece of the mixer. Kitchenaid would not do any warranty on them due to lack of receipts. Both were gifts. I wouldn't recommend the plastic Kitchenaid accessories unless the design has changed significantly. The pasta rollers are metal and I've had no problems with those.

TJ's Ruby Cacao reminds me greatly of the coating on the TJ's Yogurt Stars cookies (discontinued a while back). I like it, but I like white chocolate a lot. I agree this is a very berry-like flavor. TJ's was demoing it by dipping pretzels in it and drizzling it over fresh blackberries the other day.

Yeah, if this is meant to be Detroit-style deep dish, it's a steel pan. Buddy's is the supposed origin, the pans are shown quite a bit in this video.

Very pretty. Chocolate and raspberry is one of my most favorite combos. Those look Valentine-y. I'm gonna stalk TJ's to obtain the Ruby Cacao this week, if it's in this region.

Peanuts and peanut butter. Blueberries. (always have a musty smell and aftertaste to me, even in baked goods) Mac and Cheese (or pretty much any type of suburban casserole type dish, even the green bean thing at T-giving, ugh)

Ha, currently binge watching Corner Gas on Amazon Prime Video. The Potato Bowl episode is funny in an eGullet way.

I'm trying to use up some pantry odd-n-ends lately. Had a bit of cornmeal looking for a project, also some freeze dried pineapple and cherries. I decided to give Alton Brown's Pineapple Upside-Down Cornmeal Cake a try. I used small corningware bowls instead of the skillet for convenience/portions. There was a bit of batter leftover after filling my prepped bowls so I baked another bowl with just the cornmeal cake, adding chopped spice pecans and bacon bits on top. I am very pleased with the cornmeal cake part, it's moist, smooth and not overly sweet as I feared it might be. It looks a bit of a mess in the picture, but that's what one-handed phone pics get you.

The original version is one of my ringtones currently......🎶