blue_dolphin

Made a batch of the well known Orange Creamsicle Cookies but flavored with lime zest instead of orange. I believe @Anna N dubbed these Lime Bees when she made them. I made a few with the addition of some Ruby Cacao Wafers from Trader Joes in addition to the white chocolate chips the recipe calls for. The TJ's website post says they are not recommended for baking but they seem fine. I'll try them in some chocolate cookies next.

Keep checking your Walmart grocery for the dark chocolate Oreos, @Toliver. Prodded by this thread, I found them at mine today. Looks like they were a new add as there was no tag on the shelf so I didn't know the cost until I checked out - $2.98. They are indeed very good. I usually like to try the flavors and then give the rest away but I'll be keeping these.

I bought some of the freeze-dried grapes today and to confirm @patris's answer - there is nothing raisin-y about them. Light, crisp, sweet and crunchy. No dried-fruit flavor at all. I also bought some of the ruby cacao wafers as I thought they would be fun to make some Valentine's chocolate chip cookies but the TJ's website blurb about them says not recommended for baking so I guess I'll have to come up with something else.

Yes, this calls for a "mature" cheddar. I prefer green vegetables in a curried paneer dish, just for the color contrast but the flavor would certainly be a good fit.

The rice setting on the IP is supposedly only good for white rice and is the only automatic function. It uses low pressure and some sort of algorithm to adjust for the amount of rice and water in the pot. If you're using PIP, it's unlikely to give an optimal cooking time and you'd be better off with a manual setting. This post on Pressure Cooking Today has links to the button functions for all the various IP models.

I made a small batch of the Mustardy Cauliflower Cheese from Ottolenghi's Simple and had it with some toasted rosemary bread This was OK and vegetables for breakfast is always a good thing. I like cauliflower + curry and I like cauliflower + cheese but cauliflower + curry + cheese isn't the pinnacle of my personal cauliflower pantheon.

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?