Shel_B

@TdeV To answer your question about the shelf life of arrowroot, the simple answer, per the author of the linked srticle, is "I have found arrow root to have a limited shelf life." https://www.realbakingwithrose.com/blog/2014/04/05/the_secret_shelf_life_of_arrow

This is what I found. Thanks. https://scholars.direct/Articles/industrial-biotechnology/jib-3-003.pdf

Now that's interesting. The article says "... neither arrowroot nor cornstarch must come to a full boil to activate their thickening power." I've always been of the impression that cornstarch required coming to a boil in order to properly thicken a sauce or dish. Many years ago I observed that my chocolate pudding didn't properly thicken and was told, on this site, by folks more knowledgeable and experienced than I, that the mixture needed to come to a boil in order to thicken properly. Since that time, I've always taken my pudding to a boild and the results have been consistently good. Is there a difference between a boil and a full boil?

Here's a thought: Why not post the name of the site and the name of the article? Ex: AbcWebsite.com Bob's article about enzymes

Recently, I was intruduced to the concept of marinating various steak and beef cuts in fruit marinade. Pineapple, Asian Pear, Papaya marinades were used among others An acquaintance provided this link. https://youtu.be/OMWrbaOxj3k Have you tried this technique and what has been your experience?

@KennethT What's the technique that you use for hydrating and steaming Jasmine rice?

Some years ago, there was a local company producing a sauce that was supposed to be more like a Thai version. It was certainly not as sweet as that "Rooster" sauce that's so popuar these days. I've not seen the local sauce in a while. HTK is defintely worth a look. Her ingredient list is just about identical to the locally-made sauce I mentioned.

Do you store the cheese in the brine it came in, or do you refresh the liquid with fresh water, or ...? For those who feel I should Google this, I did, but I want opinions and ideas from the folks here as well.

Yesterday, Trader Joe's was on the errand run. I picked up a few items, including which has become one of my favorite frozen entrées. It heats up very well in the microwave, and is quite forgiving WRT time and power range. Add some rice, and you've got a quick, easy, and inexpensive weeknight meal. I think this is the least expensive of TJ's frozen entrées ... $3.69 IIRC. Sometimes I add finely diced or sliced veggies to this entré, such as finely julienned carrot, summer squash, or even Brussels sprouts leaves. A little Piment d'Ville contributes a nice highlight to the dish. Also finding its way into TJ's shopping cart was this feta, thanks to an earlier mention by @blue_dolphin. The last time I purchased brined feta at TJ's, I purchased another style, also with the TJ's brand on the container. It'll be nice to compare the two.

I had a similar situation last week with 1 1/2 pounds of frozen meat. The meat went into the fridge early in the day, then removed to the counter for an hour or so, then back to the fridge. While I didn't temp the meat, it remained cool, but was very soft. When ready to cook, I just put it back on the counter fro 30-40 minutes to warm a bit. Worked like a charm. All times are estimates and approximate.

While I have seen some with marginal parking, the ones in my area and the ones that I frequent have vast amounts of easily accessible parking, including 6 handicapped spaced directly in front of the store and about eight or ten just off to both sides of the store. In addition, there are two spaces reserved for quick in-and-out shopping.

@Tempest63 Thank you. Your effor is appreciated. The question was answered quite some time ago.

Received this from my sister this morning ...

I just learned about them two days ago ... https://www.butlerfoods.com/product-list.html

That's another issue, and perhaps worthy of its own thread?

Over the years, I have visited many burger places, and while not common, it's not unusual to have a burger served both cut in half and with appropriate flatware to continue cutting the sandwich.

This morning, I received this image as part of an email promoting the burger joint's upcoming popup this weekend. I've seen plenty of pics of similar burgers, stacked high and loaded with topping, and I'm sure you've seen such images as well. Are burgers such as these common in restaurants and food trucks, or are they produced maily as enticements and for promotions? Would you order and eat such a creation? Speaking for myself, burgers such as these are excessive, and I'd neither order one nor want to try eating one. I prefer my burgers simple: meat, cheese (usually), pickle, tomato slice, maybe lettuce. The only sauce would be ketchup or perhaps a hot sauce, and then applied lightly. I'd like to be able to get my mouth around the sandwich and fully taste the meat.

Peraps it's time to expand my seafod horizon.

I tried a home made ranch, and the girls liked it. Not crazy about the duck sauce that my sister brought from NYC, but then, neither was I. Played around with a soy/oyster sauce which they liked, but overall, the ranch (thus far) has been the biggest hit. I sense they might enjoy a honey-mustard sauce, but haven't played with any ideas just yet.

Thanks, @YvetteMT ... I passed the info to my sister. Your "yellow dinner" reminds me of the Green Dinner that I made in the late 1980s for my then wife: broccoli, zucchini, pasta with basil pesto served on a blue, Heath stoneware plate. Wife and I both looked at the finished product and laughed ...

https://www.eatingwell.com/ritz-crackers-nationwide-recall-11769028

Thanks for the informtaion. I'll have to read it all later as I've gota zip outta here now, but the small piece of the article that I read touched on something I wanted to address after posting my opinion of the differences between Piment d'Espelette and Piment d'Ville. However, I am very pleased to know that there may be other sources for this great pepper available. TTYL ...

Last night, Cleanin'-out-the-fridge-Stir Fry. My fridge was sorta bare, and my neighbor's fridge was also poorly stocked. We combined what we had and I cooked the combination to make a quick pan of veggies and chicken with the last of a package of Soba noodles and made dinner for the two of us. Chicken, onion, bell pepper, garlic, ginger, sliced shiitaki, soba noodles, some jarred sauce, and greens for flavor and appearance:

@TdeVThanks for the link. I'll add it to my list: https://www.abebooks.com/ https://www.alibris.com/ https://www.biblio.com/ https://www.bookfinder.com/ These sellers have served me well for many years ... and for much more than cookbooks.

@TdeV It wasn't any of those volumes, but I am going to save the information. I've started a new folder in my spice collection just for books, and your suggestions will head the list. Thanks!