heidih

Ha my 97 year old dad bought Ezekiel bread by accident a while back. It looked like his Trader Joe raisin bread. He whooped today as last slice was gone!

As a female with a former hubby I would say the "this is how you do it properly" might be the crazy making driver...

Hot nuts - that is cool There are worse airports. I think one goes into the "adventure" with low expectations and can be happily surprised. Looking forward to interesting food. Las Vegas is my least favorite city though the outskirts (mountain views etc) are lovely on a bike.

Oh yes the perfect world. Ya hit the back of the bottle and wait for a plop. Occasionally you wear it. Real life (oh and squeeze bottle is for wimps)

Oh when the old ones came back from the desert after 7 months i'd forgotten I had some in the freezer - screams of horror- immediately made a stock and used. Clueless people

They do not have the collagen and fat like the '"standard" ones. I used to buy them for the boys as more meaty. The crockpot with the apples and kraut will probably yield a soft meat and a nice overall dish. I prefer them to mimic a toothsome "regular" (I know hated word) So I did them in the oven, basted with a flavorful sauce low & slow. Alternatively if you can get butcher to cross cut them with the saw into maybe 2 to 3" pieces - excellent in stews like chile verde and well any flavor forward stew

Yes the name confuses. Cosco is also the long time name of the largest fire life safety company on the US west coast- lawyers have a field day I suppose the "t" in cost helps jog recognition.

Based on what I have heard from other non US venues they do a good job of sourcing and addressing local wants ad being the "one stop". Novelty may wear. Years ago this was our Torakris's post

Some of us do (I am in Southern California). But supply and demand comes into play. A farmer will not risk true unripe greenies as a regular item. There is also confusion because of the "green color" tomatoes now common which are ripe. Average consumer = confusion quite likely.

I enjoyed this Serious Eats profile of the largest hydroponic farm in NYC (Bushwick). Watch the video - she is a force! https://www.seriouseats.com/2019/08/yemi-amu-oko-farms.html

@dcarch uses them beautifully as I seem to recall. Input?

That brought to mind Ruth Reichl's mother's "Everything Stew" https://www.theguardian.com/lifeandstyle/2002/may/12/foodanddrink.shopping3

Quite a deep category. Lamb shank for sure. Pork butt all day. Cattle are generally safe from me though oxtail is on my love list. . Chicken - thigh only please. Cow's feet and most liver I rotate in.

Apparently pluots are the "thing" here now. A friend brought some from local FM. It took a few days of counter sitting but they were quite flavorful. The color variety is interesting as well. Yellow, pale green, deep purple. Nit my orchard ones but those trees aged out.

This may be dupe but the corn I always adored was from my local Japanese stand (now gone) as noted in my old blog 2011 blog They leased space adjacent to local airport Hard me for now to eat other corn. Margaret has a good conversation with Alexandra Stafford here https://awaytogarden.com/get-it-while-it-lasts-corn-tomato-and-zucchini-recipes-with-alexandra-stafford/

So do you rent Ronnie out or is he proprietary? Wonderful corn porn

I have frozen it from my favorite guy. Separation can be an issue and smoothness can be compromised. It works best, in my experience, with less flavored ones. Cilantro and jalaeno no - plain yes.

I am just screaming "large pot of strong coffee please!"

y son lived in a complex with community grills. It bacame an actual "community' as tips and methods were shared. There is always a bozo but generally works well.

Oh yes - when raw I use it in such salads. And yes Dijon.

If you are taste sensitive to appreciate salt nuance - but how bout rest of meal. It Is quite pretty - overall what is the diff?

They appear lusty - best of .\luck

A word from my local salmon vendor https://www.bristolfarms.com/blog/2019/05/copper-river-salmon-is-here-bristolfarms/

Ths may seem simplistic but we go to our higher end market (Bristol Farms https://www.bristolfarms.com/blog/event-location/rolling-hills/) and state our need. They often accomodate as does Whole Foods if you can capture the head butcher. If organic or sustainable is not at the forefront anyplace that breaks down poultry is a source = check your locale. i had a poultry only vendor for years but he retired... Asian markets like 99 Ranch also sell stock parts at a good rate.

Kim Severson of the NY Times was a huge fan: her article https://www.nytimes.com/2019/06/02/us/leah-lange-chase-died.html