blue_dolphin

Now I'm curious how they make their little pie holes. Sounds like they are just about 2 bites.

@pjm333, there's a demo of the mac & cheese pot pie starting at the 50 sec mark of this video. They do trim off the extra crust after sealing so depending on how much the top crust puffs up in the oven, I can see your first and third photos being made this way. Your middle photo looks different. But this one on their Instagram looks quite flat:

My cousin stopped by yesterday with a plate of pizzelles that she made. Had one with a cup of coffee for breakfast. Then had another.....🙃

I'd say you got a nice deal on that cab, @Smithy, especially in a little out of the way shop! It's $7.97 in my local Total Wine, where the Barefoot Merlot sells for $4.97.

I like the Wild Turkey Rye (101) fine in cocktails but find it harsh on its own, for my tastebuds, anyway. I never see much rye in handles either. In addition to Bulleit, Knob Creek, Winchester and Jim Beam are all that I've seen. And the Knob Creek is $60.

For a bowl scraper, I highly recommend the iSi silicone scraper that was recommended somewhere around here by @btbyrd. Sadly, it's currently only available in green (or an Amazon Warehouse black one). Hopefully it will return as I have given many as gifts and they've consistently gotten good feedback. It works as a bench scraper and will scrape out a bowl quicker than anything else I've used. I have a red one for savory cooking and white for sweets. Their slim silicone spatula is also excellent. I have but don't really care for the regular or wide spatulas.

Chinese-style eggs & tomato

@Thanks for the Crepes, the Rancho Gordo site has a lot of good recipes. Just search for the name of the bean you have in mind. There's a recipe for Spring Lamb and Flageolet Beans with a Cilantro Relish that sounds really good, as does the Flageolet Beans with Lemon Dressing. I've got some of @ElainaA's slow roasted cherry tomatoes in the freezer so I will probably use some of the flageolets with them to make something like the Flageolet Beans with Slow-Roasted Tomatoes and serve it with pasta. Yes, everyone gets the same thing!

The RG customer service people are really top notch and usually very quick to reply. I suspect they might be swamped right now with people having shipment related issues so it could take a little longer but do touch base with them if you want a full copy of that newsletter.

Sounds like MelissaH might already have done this, but I messaged you a photo of the recipe.

Did you taste the beans at your 20 min time point? I'll bet they would have been close to done, which has been my experience with this bean. The RG beans are so fresh that they all cook very quickly and it's also best to maintain a bare simmer so they aren't getting all beaten up. I love the Alubia Blanca beans, though a really smoky bacon might overpower their charm for me. I like to cook them with just a clove or 2 of garlic, a bay leaf and a couple de árbol chiles. Toss them with a little pesto or just a drizzle of olive oil and they make delicious crostini. Or use them in a white bean dip like the White Bean Spread with Rosemary and Toasted Almonds from Heidi Swanson's Supernatural Everyday (recipe available online here) to enjoy with vegetables or pita chips

Just got a message that my box is out for delivery! I also checked the RG Spoilers Facebook group so I know what's coming 😉 Edited to add that I had no sooner posted this, when the mailman rang my doorbell and dropped off my box-o-beans. It's pouring rain here so both the box and the poor mailman were thoughly soaked!

Yep, them are the ones!

@rotuts, this was my first time trying them and I was quite pleased. I was going to pick up a bag of the pork pot sticker dumplings and decided to treat myself to these instead. I followed the stove top instructions: 4 min in a pan with a little oil, then add water and steam 4 more min. I made a dipping sauce from Laoganma Spicy Chili Crisp, soy sauce and a little Chinkiang vinegar. Yum!

Winter squash soup with lemongrass and coconut milk from Deborah Madison's Vegetarian Cooking for Everyone. A few TJ's Thai shrimp gyoza

A chicken leg and a reheated twice-baked collard potato with pickled collard stems from Deep Run Roots. The chicken was the Buttermilk-Marinated Roast Chicken from Samin Nosrat's Salt Fat, Acid Heat. The skin gets very dark but the meat is super moist. The recipe is available online here on the website from her TV show.

Thanks, @kayb, those biscuit slices sound right up my alley!

That's a great price. I tend to see the CI skillets priced very high, even when they're all rusty. Nice score!

Thanks for that, @rotuts. Some of the Father's prices are a little lower but, at least for me, Broadbent's shipping is much less. For example, last year, I ordered $69 dollars worth of stuff from Father's and the shipping was $32.83. Broadbent's shipping on a $69 order would be $18.90. Fathers Broadbent Hocks 6 x 1 lb/$16 4 x 1 lb/$16.90 Bacon Seasoning 6 x 1 lb/$10 4 x 1 lb/$16.90 Father's offers some smaller package sizes that are handy for me Fathers Broadbent Bacon end slices 1 lb/$5 5 x 14oz/$26.90 Slab bacon 2 lbs/$20 4-5 lbs/$29.20 8-9 lbs/$69 I'd like try some of the Broadbent's Applewood or Maplewood slab bacon but a 4-5 lb slab will last me forever. Hmmmm. What to do?

🤣🤣🤣 Love seeing the desert photos, especially the flowers. Thanks for sharing. In the last few days, I noticed recent newspaper reports of small earthquakes and dead birds due to avian cholera at the Salton Sea. If I'm planning a meal to share or cooking something entirely unfamiliar, I'll often consult the Flavor Bible or Vegetarian Flavor Bible.

Sun's up and shining on my sausage, egg & cheese on a roll Edited to add that the sausage is the Maple Sage Breakfast Sausage from Kenji's The Food Lab. I portioned the sausage out into thin, 2 oz patties, just the right size for a breakfast sandwich and they cook up pretty quickly, right from the freezer I'd gladly trade this for some of @Ann_T's beautiful toast!

In the interest of full disclosure 🙃, after draining the pasta, I returned it to the pan, added the butter, mustard (generous measure, ~ 2-3X what the recipe specified), chili flakes, parsley and half the cheese over low heat and added a ladle of pasta cooking water to make enough light sauce to coat the cauliflower, which I added last. I used the Dry Breadcrumbs from Six Seasons that I had on hand. I halved the amount of butter since I used some oil to roast the cauliflower. Edited to add that I will check out that Veg Literacy recipe as this is a good time of year for cauliflower around here.

Yes, grainy mustard would be perfect with Brussels sprouts!

Pasta with Cauliflower, Butter and Pepper from Vegetarian Cooking for Everyone The unusual element for me in this recipe was grainy mustard. I used a generous amount of it and also roasted the cauliflower instead of boiling it. Could have put an egg on top but I'll save that for the leftovers.

Yes - that was the first category I checked!