Shel_B

We're closer on that point than you might think.

The highlighted, round blotchy area is my main concern. That doesn't look like mannitol to me, but I've only bought and used kombu about half a dozen times and my experience is limited. Have you seen that sort of thing before? You don't think it's mold or something perhaps unhealthy?

I'll try bumping this old thread and see if there's any action. I bought some kombu yesterday and when the package was opened I saw this: This looks like an unhealthy mold. I've never seen anything like it on past kombu purchases. What do the kombu mavens think?

They are progressing well and all appears to be normal.

Do you make your stock in an Instant Pot (or similar) or on the stovetop in a more traditional way?

Perhaps you already know this, but others may not: What you've done - using a weak(er) stock or broth as a base for making something stronger - is somewhat of a standard technique used when making stock. It's referred to as a double stock, fortified stock, or remouillage. Some folks I know make their chicken stock by using a boxed stock as a base instead of plain water.

@Maison Rustique Do you remember how well or poorly the gripper worked? Did you use it on a typical 1/2 sheet? I hope things become less chaotic for you ...

Sometimes it's helpful to have a handle or gripper to move or remove the pan from the oven. I've been using a set of groove joint pliers for this task. They are somewhat suited to the task, but sometimes their grip and stability are poor. A friend made me aware of the existance of pan grippers. (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) The shape of the head is designed to grip the rim of sheet pans and the like in a more secure manner than pliers. At least that's the intent. Has anyone used these things? Do they work as advertised?

Simple, quick lunch: Fresh-made apple, carrot, spinach juice. Wasn't going to snap a pic, but the simple setup on my desk was appealing.

Saw a couple of great Heirloom tomatoes at the local Farmers Market yesterday. Tonight they were dinner. (Not my pic but nonetheless accurate)

I was about to post something similar. My experience is pretty much what you describe using a small sample of a particular brand of pickled jalapeños that I've been using for more than a decade. The jars that I've used all lasted well more than a year - only because I finished the contents, not because of quality issues - and the most recent jar, purchased about 8 months ago, has an expiry date as mid-2027. @AlaMoi There may be some factual basis for your belief, but at the least, I don't think it's the only answer.

Your link and comments filled in some blanks for me and provided food for thought. Thanks!

Pickled red onions are on the to-do list and I am curious about their longevity in the refrigerator. Various recipes that I've seen suggest that they'd be good for about two to four-five weeks. In the past, I've made 'em in small batches to be used over a short time frame, and have not been concerned about longevity. Now I want to make a bigger batch for both longer-term storage and to distribute to some friends, and there's no knowing how long they may keep them. What happens to the onions when they go bad? Do they lose flavor, texture, color, or become inedible and perhaps unhealthy? Are there cooking or storage techniques that will preserve their goodness for a longer period, perhaps for six months, or even longer? Might vacuum sealing, such as used when jarring preserves be helpful?

Looks interesting. You'll have to tell us how you like them.

When I ate HD more frequently (can't recall when I last had some), the pints of vanilla with chocolate covered almonds were a favorite. There was almost always a pint or two in the freezer. Devouring a pint with my sweetie was a ritual-like weekly event. We'd sit in the back yard looking out over The Bay, San Francisco, and the Golden Gate Bridge and pass the container between us like Chinese takeout at a study session, feeling lucky and content. The NY Fudge Chunk came quite a bit later, and was equally enjoyed.

The Apple Cider Donuts are great! I buy 'em every year ...

Just to be clear, pisang awak = nam wah (nam wa, namwah), alternate names for the same banana. There are other names for the Thai banana depending on location, and there is more than one variety of the Thai banana.

It's been more than a year since I've had a Thai banana. I believe they go by the name of Nam Wah. I remember it as being sweet with slightly sour/vanilla overtones. They are firmer than the more popular/common Cavendish banana, and should be showing some black to indicate ripeness. https://www.youtube.com/watch?v=8R64M22Pt50&t=22s I like them more than the Cavendish ... more character. I understand that they are often served fried, but don'thave first hand knowledge of that.

Adding bacon to a tomato sandwich can be great, but as you said, it's all about the tomato. I'm getting some bacon for an upcoming egg salad sandwich, and I may decide to add a couple of slices to my next tomato sando. BTW, have you seen Melissa Clark's interpretation of a tomato sandwich: https://www.youtube.com/watch?v=e6a-UXhm-V8

@TdeV This morning I recalled how I came upon the numbers. I searched Amazon for Opinel Paring Knife and a few items came up. The 112 looked like what I wanted ... https://www.amazon.com/s?k=opinel+paring+knife&crid=13O8BZC3VZZK9&sprefix=opinel+pa%2Caps%2C189&ref=nb_sb_ss_p13n-pd-dpltr-ranker_ci_tech-br-left_1_9

This popped into my mailbox this morning. 14Trader Joe’s Items To Try In September (Before They’re Gone) https://share.google/LCXQeEM6no3X2YSk8

You're welcome. I hope it works out for both of us.

OK, let me dig out where I got the numbers. I'll get back to you. It was difficult for me to find them as well.

Perhaps this will help? https://duckduckgo.com/?t=h_&q=opinel+knives&ia=web Brings up many options ... don't know if I'm being very helpful

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