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Chris Hennes

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Everything posted by Chris Hennes

  1. We are going to go hide from civilization this weekend, those are snack food for the trail.
  2. Kiwi. No idea why they were in a clamshell this week. And they were big ones, as kiwi go.
  3. They are quite small lemons: I’d say the limes are normal lime size (very precise, I know!)
  4. Here's today's order: The spinach bunch is large, the avocados small (they always are), and the citrus has some cosmetic blemishes. I think the rest is overstock. It's the first time I've ended up with an entire bag of apples, they usually show up one or two at a time. (And the giant brussels sprouts must be a common thing, I've got a batch that looks like that in my fridge from last week).
  5. For those of you whose public libraries offer the Kanopy digital video service, they have recently added this film to their catalog: I just watched it this evening and really enjoyed it.
  6. I don't think they have a second box size. Has anyone ever gotten anything from them in a different sized box? My orders always come in perfectly identical boxes, I've never seen any other sizes. And if that's the case then your weird packaging is more understandable. When they hit the weight limit of one box, they switched to the next and finished the order. The packer didn't have to think about it at all. Sure, it might have looked nicer to split the order more evenly between the boxes, but it's not like that would have actually reduced the packaging or made any meaningful difference.
  7. Thanks, that's good to know. That's a lot less packaging than they used here in Oklahoma during the autumn the one time I tried ordering perishables. I might give it another go now that it's "cold" here.
  8. I haven't had a problem with potatoes (or sweet potatoes) -- the occasional bad lemon or lime, and the hit rate on berries is not great, but that's true in-store as well.
  9. During winter in NY, do they still pack meat/dairy/etc. in a separate insulated compartment, or is it tossed in the box with everything else? I basically only buy stuff from Imperfect that doesn't require the additional packaging, but I had wondered if in colder areas they skipped the extra packaging when it didn't really do anything. Or are they doing the opposite, and trying to protect greens and the like from freezing?
  10. It's hard to do it completely fairly: for example, the avocados are very small, and Whole Foods only has organic produce for some of these options so the price can be expected to be a bit higher. So I tried to be fair, and just get one less of the organic items, and I got one "large" avocado instead of two small ones, but my Whole Foods cart is $29 for about the same stuff. I don't know how much shipping would be, in real life I'd spend the extra $6 to get the free delivery. Totally comparable, and while it's not a great cost savings, that's not really the point (for me). I do real
  11. “Medium regular” $22 for the food, $5 delivery. I never hit the free delivery price. It’s shopping, you pick the items. The item size and condition varies, but they sent me what I ordered.
  12. Here's today's Imperfect delivery: The carrots are ginormous, as are the brussels sprouts. The bok choy actually looks quite nice, though: last time we got bok choy it was too small to use on its own as a side, I had to mix it into something else. This time I got four big ones, it's probably two sides, or one main. The weather here is perfect for this sort of service right now: it say on my front porch all afternoon, but it was in the 40s, so basically perfect for storing the greens.
  13. Landbrot with Pressure-Caramelize Cherries and Almonds (KM p. 223) I've posted about the Landbrot before: it's a very high-hydration "Farmer's Bread"-style loaf with a very large quantity of white flour levain, plus a relatively small amount of whole wheat flour and medium rye flour. In this ingredient variation you make 800g of that dough, then add 180g of pressure-caramelized dried cherries and almonds. The inclusion is delicious: in fact, my only objection is that I would have like more almonds. Like, a lot more. Next time I'll probably make something like 4x the quantity of alm
  14. Next Day Grits (p. 175) This recipe comes from Dr. Fred Opie, Professor of History and Foodways at Babson College. It calls for "leftover grits"... this is not a thing in my life. So I arranged to have some leftover grits. Which is to say, at lunchtime I made some grits and tossed them in the fridge. Voila! Leftover grits. To make the dish, the first step is that the grits are then rinsed to separate the grains. It says to avoid pressing on the grits, but those grains were not going to separate themselves (did I mention my "leftover grits" had butter in them?). So I sort of gently
  15. I don't think it adds that much flavor to the chicken, and it makes the skin adhere even less (well, not at all!). If you want your chicken to taste like something other than chicken, you need to give the flavor time to penetrate. An hour in the oven isn't going to do the trick, you should have just made a sauce. Then again, I might just be judging the book against itself: the last two fried chicken dishes were spectacular, and this one was just so... pedestrian.
  16. Sunday Roast Chicken with Chickpeas and Couscous (p. 188) The chicken is roasted with plentiful herbs and Berbere spice brown butter under the skin. The couscous has olives, red onion, chickpeas, tomatoes, red wine, cumin, turmeric, and is finished with lemon juice, lemon zest, and sauteed chicken livers. The "herbs crammed under the skin" technique is not my favorite way of roasting chicken, but it turned out reasonably well. Overall the dish was good, but a little "homey" compared to the rest of the book.
  17. Today's box was pretty good: one bad lemon and some sketchy berries, but otherwise usable. I really like the minimal packaging they use: And the haul: What would a week be without some somewhat-the-worse-for-wear carrots?
  18. Corn and Crab Beignets with Yaji Aioli (p. 205) This may be the simplest recipe so far. They are basic beignets with corn and crab. The Aioli is pretty normal, too, just incorporating some Yaji (a spice blend based on peanuts) into it. My only qualm is that the recipe says it makes 24 beignets, so I cut it in half. And ended up with about 24 beignets. I made them basically exactly the size the recipe calls for, so I think they just have the quantity wrong.
  19. Fried Chicken and Waffles with Piri Piri Glaze (p. 196) On the next page is another fried chicken recipe from Melba Wilson, and it's another winner. It's actually the only recipe so far that apologizes for its complexity, which is sort of funny since it's not actually significantly more complex than anything else I've made from this book. Here's the breakdown: The boneless, skinless(!) chicken thighs are marinated in buttermilk and Frank's Red Hot for six hours. They are breaded in a flour, cornmeal, cornstarch, garlic and paprika mixture. The recipe calls for shallow-f
  20. Bird and Toast (p. 194) From Harlem chef Melba Wilson comes this riff on Nashville hot chicken: chicken thighs brined, then seasoned with a combination of cayenne, berbere spice, paprika, garlic, and brown sugar. Deep fried and then glazed with a honey/soy sauce/fish sauce mixture (including a little of the spice mix). Served on toasted brioche that has been buttered and topped with a little of the chicken liver mousse I posted about up-topic, and finally garnished with a pickled peach. This took all day to make: obviously I made the brioche from scratch, and the pickled peaches, b
  21. Yes, I am toasting the benne seeds, but I buy my sesame seeds untoasted and to that myself as well. That seems to be what they are saying, and is consistent with the Southern Exposure nomenclature. The do definitely still have their hulls, as you can see in the photo.
  22. As another data point, I got the Southern Exposure seed catalog in the mail today, and they have Benne this year, saying And no, I did not order any. Seven foot plants!
  23. Yes -- I have been thinking of them as a sort of "heirloom" sesame seed, but even that is probably not really accurate. For reference, here's a side-by-side of the Anson Mills "Benne Seeds" and my normal store-brand hulled white sesame seeds: (You should be able to click to get the absurd resolution version.) Unfortunately I don't have any unhulled sesame seeds to give a fair comparison: my bet is that a good quality unhulled sesame seed is essentially the same product as the Anson Mills "benne seeds."
  24. Funny that this should pop up now, I actually had a salad for dinner tonight where raw collards were the primary green. Until tonight I'd never had collard uncooked, I honestly didn't know they were edible raw!
  25. I should also mention that I bought the book, and don't regret it -- it's exactly my favorite kind of cookbook, full of recipes that always go the extra mile. While there are some mistakes in it, none of them have prevented me from achieving an excellent end result from the recipe. I'm learning how to incorporate a new set of flavors into my cooking repertoire, which is a huge part of the reason I approach cookbooks the way I do.
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