Porthos

This thread was before my time. As I was starting my mid-month list I started wondering what other eGulleters do for shopping lists. I having been using my word-processed lists for a few years now. Since I am in a major metropolitan area I have many stores close by. My DW and I normally do the Costco and then WinCo shopping after she gets off of work. The rest I take care of. For instance, Ralphs is located on the same street as Costco. I will stop there tomorrow on my way to buy gas. Then I will swing by Stater Bros. If I find something at Vons then I will go there before returning home. It will be less than 10 miles total. Anyway, here is how my not-completed-yet list is organized. I've shown you mine, wanna show me yours?

I made a chicken pasta salad for dinner tonight. I used chicken thighs in Sunny Delight (because I didn't have orange juice handy), lime juice and Sweet Lou's Greek Isle seasoning mix (Sweet Lou's Spices). 4 hours at 147 F.

I don't use a "recipe" for my chicken pasta salad since I like to mix things up. I used EYB today to look at pasta salads in my cookbooks just to see what ingredients went into those recipes. I had never thought of adding grated Parmesan cheese. I wanted a veggie and broccoli jumped out at me. The one thing I always have to have are black olives. I decided to add pimentos for color. Made for a tasty salad. As usual I cooked the chicken SV.

Now I'm hungry for a bowl split pea soup from of Pea Soup Andersen's in Buellton but I don't want to drive for 3 hours. Time to fix some lunch to distract myself.

Where I need an infusion of protein I go for the chicken bake.

We are in the grip of a serious heat wave with much higher than normal humidity. I am figuring out how to make cool temperature food that can be eaten from bowls. Tonight was make your own carnitas taco salad. Cryovac carnitas from Costco, bagged salad, green onions, cilantro, sliced olives, sour cream, salsa, jack cheese, sharp cheddar cheese. No dinner tomorow night; Wednesday night will be chicken pasta salad made that morning with SVed chicken breasts..

So no, "A floral nose, hints of clover and grass, with a crisp, clean finish" forthcoming?

@blue_dolphin Thank you very much.

On line recipe: http://www.bonappetit.com/recipe/plum-almond-tart I remember making this tart for dinner with my in-laws.We all really enjoyed it. I subsequently lost the magazine. I finally found the recipe above on Bon Appetit's website. The trouble is instructions are incomplete. Am I lucky enough to have a fellow eGulleter who has the September 1998 Bon Appetit accessible and could get the complete instructions to me? I would dearly love to make this again.

Peanut butter on one side, fruit preserves or marmalade on the other side. Not on cheap white bread! You have inspired me. I need a substantial snack at the moment. PB&M on sourdough.

I keep gloves next to the sink. My issue is lacking confidence that I get things truly clean and thoroughly rinsed . We don't even have a dish drainer in the kitchen. ETA: I pre-wash by hand to remove most soiling, then use the express wash cycle on my Bosch dishwasher. The Bosch doesn't have a heating coil. It heats up the final rinse water and then lets the dishes dry by evaporation - uses less energy than a heating coil and is done in an hour.

I guess it's become obvious that I don't like hand-washing dishes.

Here's a picture of the dishes loaded into the machine, The glass measuring cup made it into the previous load.

I am a slow learner. (once again) I will never use a recipe without reading though ALL of the instructions first. I asked my daughter to find a recipe, she did, and I failed to read completely though it. Recipe for Instapot said cooking time was 40 minutes. That was the main cooking time. It doesn't include the first 10 minutes or so of cooking the onion, or the time required after you release pressure to add more ingredients and turn the pressure back on.

Garlic Herb Pot Roast with Carrots - Instapot. Pasta and mushroom, wine and cream gravy to go with it

I paid serious attention to exactly what all I used to cook dinner tonight as a reference point for you, John. Dinner was Garlic Herb Pot Roast with Carrots made in the Instapot, pasta and a gravy of my devising. The following list are the items I used. Most will go into the dishwasher (exceptions noted): Cutting board Boning knife Chef's knife (Hand-washed) 3 qt mixing bowl (used 3 times) Instapot insert Glass measuring cup 4 qt Revere pot and lid Colander 1 1/2 qt saucier Small cereal bowl Whisk Wooden spoon 1 cup measuring cup (hand-washed) 1 TBL measuring spoon (Hand-washed) 2 Melamine serving spoons Slotted serving spoon. A few flatware-type spoons (lost count but not a lot) Wine glass (for the cook and the food) Sandwich plate as a spoon rest When we all have eaten there will be 4 luncheon plates (didn't need dinner plates tonight), 4 knives and 4 forks

Asking for a friend: What are the pros and cons of Demeyre sauciers?

Re-affirming @Anna N's statement: Yes beginning any cooking session with empty sinks, clutter free counters and an empty dishwasher when that is possible can make a huge difference. When my DW and I were ready to buy our house, we started with existing homes. We made it very clear to the real estate agent that a built-in dishwasher was a must. The first place he showed us didn't have a dishwasher. When we pointed this out to him he said we could buy a portable. Our "laundry list" of what we were wanting didn't have very many things on it; we were more interested in a usable kitchen than anyting else. It was a long day.

John, what do you typically cook for breakfast, for lunch, and for dinner. Knowing this may help me think about suggestions. I don't handd-wash much of anything so I can't comment on that approach.

4 adults and a pre-schooler is definitely more than one load a day in our home. You may not being doing anything excessive.

Yes, that is indeed my daughter. I shall inform her of your appreciation of that shirt. The fat old guy wearing suspenders is yours truly. My DW is seen briefly in the background, some of the time still in her pajamas. ETA: she is not cooking in her PJs, just grabbing supplies off of the shelf for people to have breakfast. She does have a food handler's certificate.

A point clearly covered in my blood-borne pathogens training, training I received before I ever started as a member of the volunteer kitchen staff. I know that kitchen sanitation and blood-borne pathogens are two different beasts, but IMHO the training helped me to become more diligent in the kitchen. I started studying California retail food laws 2 or 3 years after the above-mentioned training. In this kitchen there is no legal requirement to follow the retail food laws, but knowing and applying them as best I can just seem to be the logical thing to do. The Dyson study I saw was, in my opinion, flawed since the hands being tested were not washed first but had the bacteria all over them. I am a paper towel man myself and that is what is used at the washing station By the way, the washing station in the video is shared with a health-department-inspected retail kitchen and over the years the health inspectors have never once questioned it's setup.

Both at home and at faire I normally have both nitrile gloves and the cheapy 2 for a penny plastic food-handling gloves (1500 for about $8.00). I use the plastic gloves for quick handling of raw foodstuffs since it makes washing my hands after handling much easier. The nitrile gloves are for both cleaning and longer-term handling of raw foods. I just thought about how my blood-borne pathogen training carried over and changed how I remove gloves in the kitchen to lower the exposure to the nasty stuff. ETA: I keep nitrile gloves at me FIL's house also.

I love spanakopti but isn't it rather labor-intensive? I'd opt for the creamed spinach.

Noticeably more tender. When, sometime in the future, I SV some chuck eyes again I will schedule them so they can go 24 hours.