Shel_B

Like you, I'm not a heavy salt user, and I find that the TJs items that I regularly purchase are not at all salt offensive. The usual YMMV disclaimer applies.

As good and.as convenient the TJs item is, if you've got a nearby place to get good "CRs", that would be a better choice, IMO. I

I imagine the Breville could provide a.similar result. I'll give it a try when I get back home. Thanks.

Mine came out looking much paler than yours. How did you prepare them. I microwaved and then gave 'em a bit of time under the broiler, cooked and thickened the sauce a bit. I may try them again ... for my taste there was enough to like to offset that which was disliked. They are definitely worth trying. Results, I'm sure, will vary.

On the road: Eureka CA In the context of motel breakfasts, this one was fair. The bagel was better than expected (expectations were low), but not really a good bagel in the NY or Montreal sense. Potatoes and eggs were meh+, probably defrosted and reheated from a recent delivery. The sausage links, probably from the same truck as the 'taters, were OK, mild and inoffensive. A good belly-filler for continued travels. The less-browned links were the best ... juicier and much more flavorful. Coffee was surprisingly good for the circumstance, nice and fresh. Had a 3rd cup (small cups). Bananas, oranges, and apples provided the fresh fruit. Didn't see them before taking the pic. I apologize for any formatting or⁸ content errors. First time posting directly from the phone.

Ahh ... local issue. 😔

There are some very nice Argentinean Dulce de Leches available. The local Latino markets carry several that are excellent (and there is some junk out there as well).

I was surprised by that information, so I searched: From B&J, and from other sources as well, neither Cherry Garcia nor Chunky Monkey has been discontinued.

A really good vanilla, made with real vanlla beans and chocolate shavings woud top my list. It's a hard-to-come-by combination, and I find myself settling for something close most times. Cat Cora, when she worked at Bistro Don Giovani in Napa, made a vanilla ice cream with fresh ground black pepper that blew us away. While unavailable commercially (AFAIK), it remains today my most memorable ice cream eating experience. Another remarkable ice cream was Giuliano Bugialli's Sorbetto di Parmigiano. When I had it the first time, made by Judy Gruhen back in NYC some 30+ years ago, I was amazed by how "innovative" it was. I've long since come to learn that the idea, if not the precise recipe, goes back at least to the late 1700's, and since my first taste of Judy's creation, I've had several versions over the years.

Quite a few times over the past decade, Sweetie and I (mostly Sweetie) have made stock from leftover rotisserie chicken. The result has always been too salty for me, but Sweetie found it acceptable for her taste. I'd make the stock for her when I had a rotisserie chicken (always from Costco) ... Now, with the Instant Pot, I tried making "carcass stock" a few times, and saltiness was still a problem. I stopped adding the skin, started adding fresh chicken, and cooked it longer in larger quantities of water. That helped tone down the saltiness to an acceptable level, but it still minimized the choices for which I'd use the stock. So, how have you dealt with the saltiness, or has it even been an issue for you? How do you prepare and cook the bones? I'd like to get more use from the bones.

Had this for lunch a couple-three days ago. It was pretty good, although there are some other TJs entrées I like better. I added some of TJ's canned Hatch chilies to punch things up a bit ... I'm giving it a mild endorsement. I think it may have been the cheddar that lowered its desireability for me. Not punchy enough for a chile-type dish.

I grew up surrounded by Fritos. In the early 50s, my dad and a couple of his friends had the Frito distributorships in the NYC area. If you bought a Frito in NYC in the early - late 50s, you bought it from us. A couple of years after my dad died, Fritos bought out all the distributorships, we cashed out, and Fritos was no longer a part of my life. My mom ran the business for a while after dad died and then sold to Fritos. When I was 8, 9 years old, I started going to work with my dad. I counted stales, organized the inventory, made sure we had enough "cardboard" (boxes and packaging material), he showed me how to do the books, I'd go out with the drivers and make deliveries, and so on. I loved making deliveries. I'd ride in the truck, usually with Howard driving, and stand in what would be considered the passenger area (there was no passenger seat), often with the door open. Howard would go into the stores to take the orders, and I'd get to deliver the order to the store, often using the hand truck that was a little too big for my small stature. After a while, I'd go into the stores, get the order, make the physical delivery, and fill out the paperwork. By the time I was 10 - 11 years old, one of my minor responsibilities was dealing with the local cops when they came by looking for chips for their summer BBQs. After a while, they wouldn't even ask for my dad. They'd see me, put in their request, I'd fill it, and log the expenditure to keep track of inventory. In return for that accomodation, my Dad's trucks were immune from hassle as they'd often have to double-park or park in red zones to make efficient deliveries. His trucks and drivers were never ticketed. I learned a valuable business lesson and about quid pro quo at an early age. We always had Fritos in our home, and they were frequently part of our meals. Instead of croutons we'd put Fritos in our tomato and split pea soups, they'd be around the house as snacks, there was usually a case or two in the basement ... my dad would give 'em away as little thank you gifts. Fritos was very good to us, but after my dad died I wanted - needed - distance from some of the things that reminded me of him, and so I put Fritos out of my life. Had he lived, he'd have been offered an executive position with the company, as were his friends, and I'd have been part of the "Frito Family."

First of all, I wouldn't use Fritos. I quit eating Fritos in 1958, and pretty much stayed away from corn chips and Frito-like products until discovering TJ's corn chips a couple of years ago. I like both of TJ's versions, and depending on whom I was feeding, I'd use one or the other. I'd fry up some ground beef with diced onions, add some herbs and spices depending on mood (I could see Rancho Gordo oregano Indo and my own blend of dried chile powder [Ancho, Guajillo, Pasilla Oaxaca for example] and which corn chips I was using. I'd add drained, diced fire roasted tomatoes packed with citric acid to help them retain shape and texture, a can of TJ's green hatch chilies or, if on hand, some very finely diced jalapeño. I'd use Whole Foods 365 spiced (or not) black beans, shredded cheddar or maybe pepper jack cheese. I'd adjust the moisture content with Bonafide organic beef bone broth. I'd layer the dish with chips, meat mix, chips, cheese, etc., rather than mix everything together, and then pop the whole mess into the oven to brown a little. The top layer would be cheddar, even if using pepper jack, and maybe some broken corn chip pieces would be rained across the final cheese layer. I'd probably cook the casserole in the Fat Daddio 3" deep 9 x 13 pan. Nice pan, good for taking to a pot luck and feeding a crowd. Except for the bottom layer of chips, which would be spread out over a very light layer of sauce to form sort of a bottom crust, the layers of chips would be spread thin so they'd not clump together too much and make eating the casserole just a little easier and more pleasant. Anyway, I'm just riffing on an idea or two. For a dish like this, the recipe is often cupboard dependent, but generally I'm pretty well stocked. Hope this gives you what you're looking for.

Really. While the original "Frito Pie" used Fritos, as in the beginning Fritos was the only corn chip available (early 1930's IIRC). It has been said that, about a decade after the creation of the chip, the Frito company themselves created the recipe in order to promote their prodct, and naturally the Fritos brand chip was featured. Now, most any corn chip, including generic supermarket brands, are used in Frito pies. Currently, Frito Pie denotes more of a style than the use of a specific ingredient (although Fritos is still quite commonly used), and that style, that original recipe idea, has morphed into many variations. A few years ago, in Lincoln, New Mexico, I had a variation made with tortilla chips, which I later found to be not that unusual. Frito Pie, often called a walking taco, is frequently made with Doritos instead of the corn chip. Back around 1981, my wife and I had a dish (the precise name of which I don't recall) which was described as "corn chip pie" at the historic Oxford Hotel in Walsenburg, CO. BTW, in your opinion, what is a "real Frito pie?" Is it the concoction served in a Fritos bag (dare I say corn chip bag?), or the casserole so frequently served at backyard and community barbeques, or the individual bowls served at many restaurants throughout the Southwest.

Yesterday I saw this pan featured on one of the YouTube cooking shows that I enjoy: https://www.stratacookware.com/ The skillet uses a 3-layered construction unlike single layered traditional carbon steel pans. It uses a carbon steel cooking surface, an aluminum core, and a stainless steel outer layer. The result is said to provide the benefits of cooking on carbon steel with lighter weight provised by the aluminum middle layer. The reviews and tests that I watched from various videos were positive. https://youtu.be/o73ev0cC5pQ https://www.youtube.com/watch?v=ivikVNb1nY8 https://www.youtube.com/watch?v=bV96azQuj58 Has anyone tried this pan yet? Any thoughts on the design and construction from the cookware mavens? I'm seriously considering getting the 10-inch pan.

I have this same knife, this cheapie Victorinox paring knife (eG-friendly Amazon.com link). I bought it for Sweetie some years ago and eventually inherited it, and have been using it for a few years. The handle recently got damaged and I'm looking for an upgrade. I prefer a knife with more heft and better balance than the Victorinox, and am comfortable spending about $35.00 or so. I feel that the Victorinox is a good value. Sweetie loved it. Any suggestions?

Creamy polenta and fresh blueberries enhanced with lemon, yogurt, and butter. The yogurt adds some creaminess and a subtle tang, the lemon kicks everything up with a floral, citrussy background note, and the butter is the ribbon that ties the package together. The berries were excellent, perhaps the best this summer.

My Matzo Ball Ducky - Not rubbery at all

I agree 100% about the corn chips. https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/66/#findComment-2456583

A bowl of smokey, porky ramen for lunch: Finely diced smoked pancetta fried in the cooking pot with a dollop of ground Calabrian pepper packed in oil. Cooked in a chicken-pork stock, added smoked black pepper, topped with grated Pecorino Romano. Glass of hearty, room-temp black tea for the beverage.

I've decided to get these: (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) Small size, good reviews, I've seen them in action and liked what I saw. They've not arrived yet.

I've found it, or another similar brand, at Giovanni's in El Cerrito. However, it's hit and miss, and Giovanni's doesn't have a regular web site. I'm very close to the store, so I sometimes just pop over to see what's in stock, but it might be easier for you to just buy online. Here's a source that I use frequently for quality Italian ingrediemts: https://www.gustiamo.com/tomatoes-piennolo/?utm_source=mailchimp Zia Pia carries a similar product: https://ziapia.com/products/vesuviello-piennolo-520g?

I love these tomatoes! About once a year or so, I order a few jars of these great Italian tomatoes. They were introduced to me in the mid - late 1980's by the manager of a small, local Italian specialty shop. They had, I think, three, maybe four stores, and carried some great products from Italy. These tomatoes just blew me away ...so every now and then I grab a few jars and use 'em for special dishes. I cook them very lightly, closer to just being warmed or heated than cooked down. Just thinking about 'em makes me smile.

Whole Wheat Fusilli with Brussels Sprouts Charred in Olive OIl with Smoked Pancetta and Lightly Dusted with Young Pecorino Romano and Piment d'Ville. Earthy and Smokey ...

Restrooms! I'm not much of a Safeway shopper, but I've lived in the area for more than fifty years, and during that time I've visited all of the local Safeways and have used their bathrooms several times. There has not been a single time that I can recall that a Safeway bathroom has been clean and pleasant to use. The TJ's rest rooms have always been clean and acceptable to use. There are any nmber of older women who, while not actually shopping in the store, come in to use the bathroom. Sweetie had done that when she was in the area of the store, although she was a TJ's regular, and several of her friends and others that I know have done likewise. Trader Joe's has cleaner and better maintained restrooms than Safeway.