blue_dolphin

Yes, I believe this is indeed being sold as a premium product and I agree that the price is high, but not $5/oz - yikes! When I drain the regular cans of St. Jude tuna, I usually get ~ 1 oz of "tuna broth." The cans with oil added, like the one in the photo above, tend to yield around the same 1 oz of broth but with a modest amount (maybe .25 to .5 oz?) of olive oil. My understanding is that it's normal for that amount of liquid to collect as the fish is cooked during the canning process. The chunk of tuna itself fills almost the entire can and weighs a little over 5 oz. There is only a little space around the perimeter of the can to contain the liquid. I can't speak to the current price of "regular cans of tuna" but when I was buying tuna at the grocery store, more than 10 years ago, it was a good bit less expensive than this product.

There are links to the spreadsheet pinned at the top of this Kitchen Consumer forum, right here. I've also found them super helpful!

I noticed More Than Gourmet is offering 20% off all their products. Free shipping kicks in for orders over $50. I see two codes on their site. SPRING20 good May 8-12 that says it is good for all their products and PANTRY20 good thru May 31. Their stocks have been recommended a number of times here on eG and I find them quite handy to keep around. The listed sodium levels are lower than in Better than Boullion or Minors soup bases.

What a great little collection of literary references - thanks for sharing! Not sure what it is about the pet stories, but I must say that I'd also love to have seen, “Herman Melville at breakfast feeding a sardine to his cat.” 😺 or witness Harry Crews, "puncture a biscuit and fill it with syrup, and then keep refilling it until it wouldn’t absorb anymore. He’d put two pieces of fried pork on top and share the whole thing with his dog."🐶

I haven't bought Ortiz in a while but this one is currently $5.49/can at World Market which seems in line with what I remember for single can, no-discount purchases.

Shoot them an email and ask about that. This is from an email I received from them on 24 Apr

I'd love to hear what you think if you do. Make sure to throw in a couple of cans of their tuna belly as a treat. It absolutely melts in your mouth. This is what you'll see in a can of their regular tuna. Just one big chunk of good tuna. Out of the can:

My friends picked up a baguette from the bakery for me today. Influenced by David Lebovitz's Apéro Hour offerings, lunch was sandwich jambon beurre avec les carottes rapées et cornichons: I used a generous amount of beurre d'Isigny Ste. Mère. Just don't tell anyone the "jambon" was in fact jamón Serrano 🙃 My taste buds did not complain.

That's a good test. I took a post-it, sliced the bottom into fringe (not sure that was necessary), stuck it over the fan vents and watched the fringe flutter when it was on. There are 3 sets of vent holes on the right side wall. The top set (where you can see the fan turning - duh - another good test) seems to be the intake and the air blows out of the lower sets of holes. @jrshaul, if you can't see the fan turning with just the oven light, try a flashlight or your phone.

I've only purchased a frozen take & bake version so I'm no help. Over here, in another thread, @jedovaty mentioned making and loving pão de queijo and might be able to offer suggestions.

Amá’s Margarita from Josef Centeno’s cookbook, Amá, with the Cascabel Pimento Cheese from the same book. I'm not the biggest fan of the salt + Amá spice mix rim but I'll try anything once and it was a great margarita. I'm out of agave nectar so I used piloncillo simple syrup, dialed it back to 1/4 oz. This stuff is absolutely a hybrid between pimento cheese (from my limited Yankee/SoCal perspective) and the Tex-Mex flavors in Amá

I've been ordering tuna from Fishing Vessel St. Jude for years now. Small, family-owned business out of the Seattle area and are on the Monterey Bay Aquarium Seafood Watch sustainable source list for tuna. Their tuna is top notch. They are also currently selling some some La Brújula tinned fish from Spain and I've found that brand to be very good. I always order enough to get free shipping. A recent email says that kicks in @ 18 cans, although that's not reflected on their website. Might be worth checking with them if you order. I have found them to be responsive to email queries. I recently purchased a big jar of Spanish anchovies from Beaune Imports. Not particularly cheap but they are very nice and will last me longer than those tiny little jars.

My previously scheduled Zoom happy hour has been pushed back a week so it will be Doce de Mayo for me. The delay won’t keep me from making at least a margarita today!

It's quite good. Now that it's getting warm, this appeals to me more than a big bowl of meaty beans. The method of sautéing the beans with well caramelized onions, garlic, thyme and a bit of tomato makes for a super flavorful toast-topper mix whether you have the duck confit or not. Obviously, the confit and crispy duck skin put it over the top but a meatless version would be delicious. I think I'll cook up a Toulouse sausage to include in the next round.

More cassoulet toasts Leftovers from yesterday's lunch

Beans on toast, cassoulet-style David Lebovitz recently shared this recipe for Cassoulet Toast on his blog. It's from Susan Spungen's new cookbook, Open Kitchen: Inspired Food for Casual Gatherings. Luckily, there was no actual gathering here because I nibbled away half of the confit duck leg meant for 4 servings while I was taking the meat off the bones.

My first thought was, "Ouch, that's kind of a waste of a special ham!" My second thought was, "...or the best ham salad ever!" 🙃

Yes, welcome home and thank you for taking us along! I always enjoy trips in the Princessmobile and will be looking forward to our next one!

I was wondering about that, too. The Paragon induction burner is loud enough that I have to turn up the radio if I want to keep listening. It's not a particularly annoying sound but I appreciate the quiet when it shuts off. I agree with checking favorite pots and being aware of what will and won't work but the ~ $3000 price difference would fund a few new ones if needed.

I have an Echo Dot in the room next to my kitchen and use it primarily as a timer. I like that I can state the time any way I like and Alexa confirms. Egg timer for six minutes and thirty seconds, Washing machine timer for 112 minutes (she confirms this as 1 hour, fifty two minutes), bread proof timer for one hour, etc. There's no visual display but you can ask to check any timer to find out how much time is left. I really don't like speaking to inanimate objects but I'm sold on this function. The Dots and other Echo speakers are often heavily discounted for Prime Day (will that happen this year), Black Friday and the like. The timer that @JoNorvelleWalker mentioned above was always my go-to timer in the lab and I was quite fond of it. They are sturdy but don't last forever. I always had a backup or two. The Amazon price seems rather more than what I used to pay for them, but it's been a while 🙃. They do indicate which channel is ringing but it's up to you to remember whether that's an egg, bread proof or the laundry while Alexa will announce that, assuming you remembered to tell her when you set the timer. Even though it's a 4-channel timer, you can't see all 4 at once. However, for the channel you are viewing, the numbers are nice and big and can be read easily at some distance.

Maybe post a screen shot of what you are seeing and indicate what device/browser you are using. It is working for me with Safari on an iPad running iOS 13.4.1

That looks similar in size to my little All-Clad half quart “butter warmer” saucepan. Very frustrating that it’s not what you wanted but mine is one of the handiest pans in my kitchen. Perfect for reducing small amounts.

Leftovers here as well. A slice of pissaladière from last night topped with a soft boiled egg. Yesterday's egg recipe dressed them with a mix of lemon, olive oil and za'tar. I had some left so I mashed an anchovy into it and drizzled that on today's eggs.

Baking is banned? Why is that? Especially now.

I thought to make this for lunch but it’s almost 6:45PM so I’ll call it dinner. Pissaladière, with a chilled French rosé Melissa Clark adds tomatoes in her new book so I put them on half. Fine either way.