blue_dolphin

@MaryIsobel, what sort of pineapple sides did you end up making?

I'd never heard of Tate's cookies and that link wasn't very informative but I was at Aldi this morning and spotted these: Clearly, not on sale!

Oh, go ahead. You’ve been warned. 🤣

I agree. I was thinking of revisiting the brown sugar cinnamon ones as they were my pick when the grocery store sales and coupons aligned and my mom let us have them. Thinking back, even when nicely toasted, they weren’t very good. You won’t want more than a bite. There are much tastier ways to indulge in empty calories!

Same. Phone grips. And good for you for maintaining your sense of humor while dealing with this whole miserable situation. Can’t be easy no matter how many meal choices are available!

Just keep some kimchi butter on hand to put on those peas.

Interesting report on the use of CRISPR gene editing to produce chickens more resistant to bird flu and the risk of that driving further resistance of the virus itself. No risks to humans here, just more evidence that, whether you’re using vaccines or gene editing, it’s not easy to outsmart a virus! NYT article (gift link): Scientists Use CRISPR to Make Chickens More Resistant to Bird Flu Original publication in Nature: Creating resistance to avian influenza infection through genome editing of the ANP32 gene family

I do love Biscoff. When I got upgraded to First or Business with a full breakfast, I'd often ask the FAs if they could just bring me a packet of Biscoff from Coach along with my coffee! I usually get the TJ's version and I agree with @Katie Meadow that they are a great addition to a crumb crust.. I've seen this particular chocolate variety at World Market/Cost Plus but wasn't sure about the combo. I like ginger + very dark chocolate but this looked lighter. Now's not a bad time to try them as I can always give them out as Halloween treats (or tricks, depending 🙃)

Accompanied by 629 comments so far!

Fennel Two Ways with Mussels and Couscous p 158 Very nice. This recipe calls for Israeli couscous but I subbed in TJ's "Harvest Blend" of Israeli couscous, orzo, split baby garbanzos and red quinoa. I also subbed cured Spanish chorizo for the finocchiona, aka fennel salami, and vermouth for the white wine. Pretty much a one-pot meal, which is nice. The orange zest and juice play nicely with both the fennel and the mussels.

And here I was expecting a bunny or three to grace your holiday table!

Here's a link to the recipe!

Turmeric and Lime Mussels from Nik Sharma's Season. Recipe available online at this link. The broth is very flavorful. Probably could have served it over rice. It's made with shallots, garam masala, fresh turmeric, makrut lime leaves, Kashmiri chile, ginger and a little tomato paste, all cooked together in ghee, then coconut milk is added to steam the mussels and finally finished with lime juice.

I use this tall 4 quart pot (eG-friendly Amazon.com link) with about 1 - 1.5 quarts of oil that I filter and reuse. The shape gives a decent depth of oil and contains spatter. I use it either with the temp control on my Paragon induction burner or with a regular temp probe on my gas cooktop. The Paragon probe works nicely to maintain temp but is too bulky to accommodate the basket so I choose depending on what I’m cooking.

Chili & honey grilled pineapple Pineapple salsa Grilled pineapple salsa Pineapple fried rice Sweet potato gratin though, maybe this is the casserole that was voted down? Pineapple chutney Edited to add that I saw a recipe for stir-fried pineapple with ginger that sounded interesting. It's made with garlic, shallots, fresh ginger, soy sauce, lime juice and a fresh red chile. I can't find link but if you're interested, I can paraphrase the recipe. It's from a book called Thai Food and Cooking

Kind out of left field, but how do you feel about kimchi? Unfortunately, I don’t have a recipe but my favorite BBQ peeps make a pineapple kimchi that is fabulous with pork. I can see a pineapple kimchi slaw being an interesting side and would be excellent on sandwiches even if it didn’t go over in round one 🙃

Kimchi + Black Bean Quesadillas from Bold Beans (eG-friendly Amazon.com link). This recipe and several others are available in the Amazon sample of the book.

Indeed. As soon as I typed that, I got a sense of deja vu. Sure enough, we had a very similar discussion almost exactly a year ago!

Not the fried egg of my dreams and it won't be changing my life but some people are using these devices in dorm room or office break rooms so yeah, maybe...and I suppose it could be improved on.

I'm a little surprised to see the fish sandwich on bread instead of a bun. Even more surprised to read on the menu that it's raisin bread??? Is that right? Was it toasted? Looks and sounds pretty great aside from the raisins!

More white beans and sorrel on toast. This was a Deborah Madison recipe from Vegetarian Cooking for Everyone in which the sorrel and lots of parsley are cooked with diced onion before adding the beans and bean broth. Small slice of country ham and cherry tomatoes on the side. This was good but the brightness of the sorrel didn't really stand out.

Steamed mussels with crisp chorizo and potatoes from a Mindy Fox recipe in the April/May 2016 issue of the dearly departed Fine Cooking magazine. Garlic-rubbed baguette slices on the side. Very good. The last of this week's batch of mussels. I wanted to make another dish that uses makrut lime leaves but I didn't manage to find them in time so I see more mussels in my future!

@Ann_T, that egg ... that bread....swoon! Sadly, I am out of eggs so I had to be content with beans on toast: RG's large white limas, cooked with lots of herbs, aromatics and olive oil, mashed on toasted country bread and topped with sorrel dressed with orange juice and sprinkled with Espelette pepper. A riff on a recipe in A Modern Cook's Year by Anna Jones. After I took the photo, I piled more sorrel over the whole slice so I could have some in every bite. A review of the book recipe on Eat Your Books declared it meh for being bland but said the OJ/sorrel was worth saving. I'd cooked these beans per a recipe in Sunday Suppers at Lucques and knew they were anything but bland so this topping was all they needed.

This sale that caused you to perceive a sudden drop in product value, when did it occur? The acquisition by Campbell's was announced less than 2 months ago and I’d imagine most of the shelf-stable product in stores was manufactured in advance of that event.

Maybe this video will help: