blue_dolphin

See if the info in this thread is helpful.

My Aldi has their Burman's brand mayo regularly priced at $2.45 for a 30 oz jar. I grew up on Hellman's, usually buy Best Foods and like Dukes but I find the Aldi brand quite acceptable, especially considering the price.

The dark gray plastic Ball brand screw-on lids have no gasket. But you do need separate lids for regular and wide mouth lids so the ones you describe still sound worth a try.

The dark gray Ball brand screw cap lids that came out a few years ago are way better than the older and seriously leaky white ones. They come in both regular and wide mouth. I have to say I like the idea of just flipping the lid to fit both regular and wide jars so I'll probably check those out, too.

For a ton of sandwich ideas, I heartily recommend Max Halley's Max's Sandwich Book: The Ultimate Guide to Creating Perfection Between Two Slices of Bread (eG-friendly Amazon.com link) Both the author and the book are very entertaining and it has pages of mayo variations (which can be made from scratch or by mixing in to mayo from your store-bought jar) but if you're not interested in investing in a sandwich book just to amp up your turkey sandwich, I'll share Max's secret to deliciousness - every sandwich should contain these 6 things: hot - The warm item may not be particularly handy if you're packing a sandwich and eating on the run but if you're using nice roast turkey, packing it separately and warming it gently in a microwave or toaster oven with a bit of broth definitely amps up a sandwich. Max is not a fan of cheese on sandwiches unless it's going to get warm and melty so sliding the cheese-topped bread into the toaster oven or broiler is another way to get a warm note. cold - Mayo is almost always going to be cool or cold, same with pickles. sweet - A relish can be both sweet and sour. Ditto pickled onions. Adding mustard and or hot sauce to jam makes a good sandwich condiment. sour - This can be as simple as a squeeze of lime or sprinkle of vinegar and might well be incorporated in one of the other ingredients like pickled veg. One of Max's mayo mix-ins is malt vinegar and it certainly amps up the mayo. I've made the piccalilli from the book and it's great on sandwiches as is sauerkraut or kimchi crunchy - Some options for crunch are bacon crumbles, pork rinds (scratchings, chicharrones, scrunchions or whatever you call them) potato stix, French fried onion rings that come in a can, any kind of flavored potato chips, kale chips or deep fried ramen noodles or sweet potato starch noodles. soft - Often this will be your meat or a spread. Guacamole, hummus, peanut butter, egg, avocado, even butter are all soft elements As far as bread goes, Max is a big fan of focaccia for sandwiches and I agree. I like to make my own, freeze it in sandwich sized slabs and heat it up in the toaster oven to get some nice crispness. Depending on the fillings, he also recommends baguette, mini-ciabatta rolls, English muffins, brioche. Edited to add that if I made that all sound too complicated, just try to get contrasting flavors and textures into your sandwiches. The temp contrasts are nice, if possible.

My mom was an old school microbiologist and I don’t think she trusted that pre-cooked business so she treated hot dogs the same as breakfast sausages. Obviously no need to do it that way if something else works better for you.

That’s the way my mom cooked dogs unless there was a grill going and I do the same.

If I have an issue with an IP recipe that has previously worked well, I clean it thoroughly, replace the sealing ring with a new one and try again. Hasn’t failed me yet. You could just reseat the existing ring after cleaning but if I have a new one on hand, I’ll try that first and give the old one a second chance later.

I'm sure you'll get an on-the-scene response from @KennethT, but I've seen similar water color in glacier-melt pools and lakes in Canada and New Zealand and was told that there's fine sediment from rocks grinding on each other that's suspended in the water and scatters the sunlight to create that milky, aqua color.

I find it works quite well almost anywhere relish might be called for. Give it a bit of a chop to get it down to the appropriate size.

Kimchi dog

I'm well outside of that age range but that's a book I'd like to check out. I think I'll request that my library buy it so I don't have to!

Usually Snow's. My Target stocks them @ $1.99/can. I got the cockles at a local import shop but they are also available from Amazon.

Click on the little gray arrow in the upper right corner of the link I copied in above and it will take you to his post of the recipe.

Late lunch: @weinoo's famous spaghetti with clams. I always thought I needed to get fresh clams for this but it turns out pantry ingredients work just fine with the right recipe! A glass of very well chilled Vermentino to go with. Perfect for a hot day. z

Those eggs look very cute! The smallest chicken eggs I can buy are the peewee size and the people that bring them to my farmers market only have them when they are bringing on a lot of young hens. Per standard US sizing, the peewees are ~ 35g or 1.25 oz per egg in the shell.

Breakfast crostini - scrambled egg on 'Nduja toasts

I agree there's a good argument for the thicker lemon pith providing a better barrier to the acidic juice vs limes and the acid should inhibit mold growth. Additionally, your average lime sold in groceries is picked when quite underripe. Most limes will turn yellow when completely ripe. At that point, they will be more sweet, juicy and also more prone to damage. I have a lime tree, generally let them hang on the tree until fully ripe and I feel like I've had some go moldy when I've picked big batches to give away but I usually just pick what I need so maybe I'm misremembering the mold situation. I'm attempting to make some dried limes (black limes, Omani limes, limoo Omani, etc.) using the recipe in The Food of Oman. I think smaller limes like Mexican limes or Key limes tend to be used for this vs the bigger Persian or Bearss limes that I have on my tree. It's only been about a week but no mold, so far. I threw in a couple of lemons and they're not moldy either but we'll see.

I got it from @Kim Shook, who shared what daughter Jessica dubbed “Trashy Benedict” with hash browns subbing in for the English muffins. A most excellent idea!

A few recent breakfasts. Today's sardines on toast featured one of yesterday's sardine shopping purchases: The artwork on this brand of French sardines cracks me up! They are tasty, though! The fellow in the shop told me to make sure to have extra bread on hand to sop up all the juices from the tin and that was good advice! The other day, I was admiring the poached eggs shared here but was lacking any suitable bread. Poached eggs on hash brown patties topped with sautéed greens and blistered tomatoes. That was a good combo but too much food for me so the next day, I modified to this with a scrambled egg. This was OK but I didn't quite find the right condiment. Tried tomato chutney and ketchup, neither was quite what I was looking for - maybe something more pickle-y? I dunno I have one more hash brown in the freezer but it's not going to keep me up at night!

In my post above, I mentioned the entertaining artwork on some of the sardine packaging. My shelfie wasn’t sharp enough to clearly show the cartoon designs on one of the brands from Portugal but this link to their website does. Notice the skinless ones are changing behind a screen or taking a shower or sauna while a smoked sardine is popping up out of a chimney:

Their canned fish selection has been expanding and really exploded recently with the addition of those big lines from Portugal and France. There was a previous business in the same general area called Epicure Imports. It had very limited shopping times for the public and it shut down ~ 2015. I was told that employees partnered with an investor, bought out the business and opened as Epicurus Gourmet. If you go, read the driving directions on their website. The entrance doesn’t face the street, you have to turn in between 2 nondescript warehouse buildings to see it.

Epicurus Gourmet is in the SF Valley area of LA and is very much worth a visit if you’re in the area. All kinds of good stuff and they're very nice people, too. If you click on “In Stock,” you can access and search an updated PDF to see what’s available. It doesn’t have prices, just sizes & quantity but is handy if there’s something in particular you're looking for.

Out shopping today and picked up some canned sardines. Lots of options. Matiz: And others: Most of the top shelf are from Spain, both brands I like. The middle shelf are from Portugal and the bottom shelf are from France. Both of those last have entertaining labels. This is the other end of those 2 bottom shelves. Portugal above France. My rather small selection: Most labels are fairly clear. The 3 French tins are sardines with: ratatouille - lavender chorizo - red pork liver - tan That last one was purchased because I couldn’t imagine it 🤣

There's a Facebook group (Fine Cooking Community) that has digitized all the past issues on a Google drive and has a searchable recipe list in an Excel file. You can also search for recipes on Eat Your Books. Either way, you then download the issue PDF from the Google drive and get the recipes from there. The FB group started a while back when Taunton sold FC to Meredith and the FC website went dark. It was ultimately revived but the group continues.