Shel_B

They can be in Italian, as you've described. It might even help me improve my language skills. Thanks for the recommendation ... I've saved it for a look later.

$38.00 for a mixing bowl ... yikes! OTHO, if it's what you want, go for it. I've made some Yikesworthy purchases and loved every one of 'em.

Love the idea. I will definitely try it. I'm a scraper as well. One of my big issues is toothpaste. When nothing more can be squeezed from the tube, I cut open the bottom and dip the brush in that way. The first time I did that it was just because I was curious to see how much remained in the tube. I was shocked by how much toothpaste was wasted. I can get two or more weeks worth of brushing doing this little trick. YMMV. My parents would turn bottles of ketchup and similar items upside-down in the cabinet or fridge, and let gravity provide additional, easy-to-access, servings. I always use a skosh of water to remove as much as possible of the last vestiges of sauce from cans and jars. While I was not a depression-era child, my parents, aunts, and uncles were. My grandparents never lost their turn-of-the-century immigrant sensibilities. Examples of thriftiness surrounded me much of my life, and that sensibility remains with me (and my siblings) in many ways to this day. And, although I was very, very young, I still have vague memories of the remnants of WWII rationing. I recall my dad telling me a story about the way things were during the depression. We were sitting in a Horn and Hardart automat and he told me about Depression Soup. Folks would go into a cafeteria, automat, etc., get something cheap to eat, and make the "soup" at their table. The soup consisted of a glass of water mixed with whatever condiments and spices were on the table: ketchup, mustard, S&P, maybe some sugar.

Almost Vegetarian Chili: Used collagen-rich chicken stock for added mouth feel and extra yumminess.

Swastika Shrimp?

This morning, while watching an episode of Iron Chef on Netflix, one of the chefs created a dish using brûléed mustard. He used regular sugar, put it over a spicy mustard, and brûléed using a torch. Making some progress on this project.

I was watching an episode of Iron Chef and saw this. Anyone know what brand/model it may be?

Thanks! I've seen some videos but somehow disappeared the link. I'll save it more better this time. I liked the videos I saw and will certainly visit more of them now.

Great! Thank you so much.

Any recommendations for YouTube cooking shows that focus on Italian cooking? They can originate from places other than Italy such as, for example, Not Another Cooking Show. or Pasta Grammar. Thanks ...

Recent Hot Sauce Order: Most are new to me although I've been using Marie's sauces since the very early 1990s. The Mango Habanero sauce is excellent ... I'm getting a bigger bottle on my next order.

Cool! Thanks for posting the link.

The stove in my kitchen is electric and far from ideal for using the Moka Pot. I want a small hotplate to keep on or close to the stove for the Moka Pot, maybe my little 1-quart pan, butter warmer, and the like. I've never owned a hotplate before, so my request is a blend of desire and ignorance. Any suggestions would be appreciated. I'd like a flat plate rather than coils for the element; Small size is a big concern. If the plate diameter is about 6 inches and the unit's footprint is not much greater, I'll be in Hotplate Heaven. Do you know of anything that may come close to fitting the bill? Induction won't work. I'd like to keep the price to a maximum of around $50.00 and will consider spending more for something exceptional.

Homemade carrot/celery juice, lightly toasted, seeded, whole wheat toast spread with roasted, homemade peanut butter, French press Ethiopian coffee, black.

Instead of wasting good food, one could regift them or donate to a food pantry ...

I'm not dead. Made a chicken bog with the stock yesterday ... mmmm! No intestinal distress either. Thanks for your input, folks.

@gfweb I'd like some clarification on the highlighted points, please. By "stay[ing] sealed" do you mean that the cooker isn't opened when cooking is done until such time as the mixture is transferred to storage containers? If left for several hours, such as overnight, wouldn't the sealed vent open naturally and break whatever seal the cooker might have? How would that effect the concept of a sealed cooker? Is the 15 minutes you mentioned additional time to reheat the contents after they have cooled down for several hours after cooking, essentially just reheating at pressure cooker temperatures?

Thanks for linking the article. Based on the article and my own experiences, I'll not be concerned about the safety of this batch of stock. The article did mention flavor degradation as a possible side effect of leaving the stock/sauce/etc. out too long and then reheating. A test of that idea may be worthwhile.

I made a batch of chicken stock in the Instant Pot yesterday, got distracted, and left it sitting in the pot overnight. This morning I cleaned and drained the stock, put it into storge containers and then into the fridge. Since the stock was left out at room temp for so long, do I need to be concerned about bacteria growth, botulism, or whatever can happen to stock left uncooled and unrefrigerated for 8 hours or so? Would reheating it and bringing it to a boil reduce or eliminate any such problems?

The company, after struggling for years, has declared bankruptcy. https://www.cnn.com/2024/09/18/business/tupperware-files-bankruptcy/index.html I've never used the product in great part because of their marketing approach. I was never invited to a Tupperware Party, and in our family's circle I don't believe there were any Tupperware representatives. Additionally, as an adult, I eschewed plastic containers as much as possible, much preferring glass and various metals. That said, I've always felt that I missed out on a small piece of Americana.

I like them only for the purpose described above. As part of "spaghetti & meatballs" not so much. That's, in part, why I am looking for alternative recommendations.

Trader Joe's meatballs ... well, they've been in my rotation for years, although perhaps in an unconventional way. They are dressed in one of several sauces, either homemade or commercial, and then baked in the Breville until such time as they're basted again with the sauce followed by a blast under the broiler and, often, a final basting with warm but uncooked sauce. I've used them that way as appetizers, a side dish for potatoes, and as backyard-bbq fare, placed right next to the potato salad. Makes me happy.

@gfweb ... your post came through as blank. If you don't mind, please try again, I'm interested in what you have to say. BTW, since my last post, I found the ingredient list for the frozen meatballs.

Why Costco? Price? Ingredients? Taste? Thus far, I've not found much information about them online.

In about a week, I'm cooking a dish for a large crowd, and to save time and my sanity, I'd like to use prepared frozen meatballs instead of making my own. Are there any such meatballs that you'd recommend? I'm located in the San Francisco area, so something that can be purchased in the general area would be ideal.