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Porthos

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    Southern California

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  1. I went to buy some 12-packs of C/F Diet Coke about 10 days ago. Nary a box to be found. This past Wednesday I went to the same Kroger-owned store (Ralphs) to find that on the first day of a new ad there was none. Later I went to my local TJs and stopped at the another Ralphs only to not find any at that store. Thursday morning I went to a Stater Bros supermarket that normally has it; none. Today my Sweetie and I needed to be in Orange County so we went to the Costco Business Center in Westminster to get a few things. They didn't have any flats of C/F Diet Coke either. We stopped by the member services desk and inquired about it. It's listed as no stock AND inactive. When we got home I went to dietcoke.com and it's listed as an active product and told me that among other places Ralpsha and Stater Bros should have it. If they're discontinuing it in favor of Coke Zero we're gong to have a problem. We don't care to drink really crappy-tasting colas.
  2. No oil in these. I'm not using them like a disinfectant wipe, just leaning up messes, an overflow in the microwave and such. I still have my disinfecting cleaners for that job.
  3. I'm pretty sure there's already a kitchen hacks thread but I can't find it. I was cleaning out the back seat floor area of our Corolla; we have to know in advance if someone besides our grandchildren in car seat and booster seat is going to need to sit in the back seat. So Friday I was doing some deepish cleaning and found a basically full container of house brand diaper wipes, dry as a bone. I took the container into the kitchen to try and re-hydrate it, and was successful. We buy diaper wipes in the 900 count boxes at Costco so I had no interest in actually using them as diaper wipes. I decided to try them as cleaning wipes in the kitchen. They work really, really well. They scrub well and pick up whatever mess I'm dealing with. I'm most likely to keep a container of them in the kitchen from now on.
  4. @chefmd Now I'm hungry and I need to be sleeping.
  5. Porthos

    Your Pantry

    Love the name!
  6. Porthos

    Your Pantry

    Warning, you're gong to see a dirty kitchen. My Sweetie is napping so she doesn't know I've taken these pictures. At the end of our large counter we have those large wire cubes, some for food some for other kitchen stuff. the right side is for pasta, rice, and odd bits. The bottom left is for my beloved Cheerios and the cat food. This is the lower pantry for canned goods and other misc dry goods. There is a bit a shelving at the top rear to help make these deep cabinets a little more user-friendly. The upper pantry, save for the the top shelf, is for backing supplies. There is extra shelving at the back of the upper pantry shelves to hold infrequently-used supplies. The bottom shelf over the microwave is spice shelf 1. The upper shelves are for alcohol-related glassware. The second spice shelf is next to the stove, and above the spices are various vinegars, oils, and other "liquid" stuff. Snackage and other overflow stuff are on chrome shelving in our family room. We bought this house, the only one we've owned, 36 years ago. We bought it for the kitchen, lots and lots of storage and generous counter space. When my younger daughter was a teenager and started cooking at a friend's house to help them out she was she was incredibly surprised that not every family has a serious array of pots, pans, bowls and gadgets to cook with.
  7. Porthos

    Food recalls

    Lakeside Refrigerated Services, a Swedesboro, N.J. Lakeside Refrigerated Services Recalls Beef Products due to Possible E.coli O157:H7 Contamination
  8. Tonight was those German potato pancakes cooked in my "gold" and served with bratwurst and a fruit salad with coconut flakes.
  9. @weinoo @Shelby I never buy quarts of heavy cream. I was thinking about what a pint costs and transferred that thinking into $9 a pint. Mea culpa.
  10. My idea was that instead of defrosting the meat and then putting it into a ziptop bag, I would defrost and drop the vacuum-sealed bag into the sous vide bath. I wonder if I frozen the meat on a cookie sheet, then seasoned it and sealed it if that might prevent or seriously reduce the cured texture. I dislike reheating food I've cook in a sous vide bath. Personal preference. YMMV. Edited to add: I don't like having leftovers in general, and so only prepare enough for whomever I'm feeding.
  11. A Southern California chain supermarket put boneless beef short ribs on sale this week for $3.99. Given that chuck roast is running $7-8/lb, I think it's a bargain. I bought enough for 3 meals for the 2 of us. I'm braising some for tonight's dinner. If I'm happy with them I may go back and get more into the freezer. I don't see 5-6 lbs total of meat fitting into the "hoarding" category. For the 2 of us I typically prepare about 12 oz total of whatever meat I'm using for dinner. Hoping to pick up some wild-caught salmon from Costco soon. I'll serve larger portions of that.
  12. That price is shocking. I'd have to think hard before buying it.
  13. I picked up enough boneless short ribs to make 3 meals for my Sweetie and me. One meal will be pan-braised tonight. One has been vacuum-sealed and is in the freezer. My question is about seasoning, sealing, freezing, then defrosting and cooking at a later date. I'd like to season and seal the 3rd meal's worth. Can I use a dry rub on the meat, then seal, freeze, and cook at a later date? Does anyone else do this?
  14. I bought Salt, Fat, ... I enjoyed the series and watched it a few times.
  15. Porthos

    Food recalls

    High Risk Nestle Prepared Foods Company Recalls Lean Cuisine Fettuccini Alfredo Products Due to Misbranding and Undeclared Allergens
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