Darienne

Interesting question. Takes me back a long time. Ed and I were married 65 years ago...soon to be 66...and dirt poor. Two very foolish university students and soon to be parents. Where on earth were our brains? (No answers, please!) About the lamb. Back then, in the 'olden' days, lamb was the very cheapest meat you could buy in Ontario, Canada. And so I bought lamb. And although I could happily eat a bit of lamb every now and then, Ed has categorically refused to eat lamb for forever!!! Good luck in your search.

We had steamed broccoli with cheese sauce for supper last night. Ed prepared it (a first for him). I'll look in the garbage to see if our broccoli, purchased on Thursday, had any identification marks on it. We are both fine gut-wise today. According to Mr. Google: Salmonella symptoms typically appear between 6 hours and 6 days after infection, though the onset can sometimes be between 8 and 72 hours. Aha. Ed bought broccoli heads...not florets. So we are in the clear. Added: The etymology of Salmonella comes from Daniel Elmer Salmon, an American veterinarian who, along with his colleague Theobald Smith, isolated the bacterium in the late 1800s.

World’s best braised cabbage from C. sapidus . I had Ed buy some cabbage this week to make that very recipe.

Famous last words!!!

I just googled 'hard cooked fried egg'. To be honest, I was not really clear about what the "hard cooked" part meant. Well,duh... Of course, it's what in East Central Ontario at least, we would call 'over hard'. And something I would never ever order. Ruins the entire egg experience for me. So therein lies the complete answer for me. I'm officially disqualified from having an opinion on your fried egg question.

What exactly is your time frame from a) finished meals at home and ready to go to b)be placed in the community fridge to c) pick up by eating public? No, there is no rush on this question. Just trying to get it all straight.

That's the choice? Of course, so many choices would not work as the bread would get so soggy. Hmmm... I've never really given it much thought before. I googled the topic to see what I could find and the vast majority of them are too 'wet'to last the time frame required or too costly for your budget. The only one I could see using is a pulled meat. But then you've obviously done your homework.

I feel this way also. A reheated fried egg sounds somehow unappetizing to me. But then eggs are one of the things that have to be cooked just right for my taste and I usually like to cook them myself. But then that's me. I do have a long history with eggs.

Some years ago, I took the Ontario version of your ServSafe course . Actually it was the year i joined eGullet and I had in mind becoming a chocolatier. The only thing that was really new to me was that the symptoms of Listeria can take up to four weeks to manifest. Who knew? Otherwise it was pretty much a known quantity. I would imagine that it would be somewhat tougher in post(ish)-Covid days. (I never did follow through with the chocolatier occupation, but spent the next five years meeting once a month or so with a friend to make a huge variety of delicious confectionary items. What wonderful fun we had. I still miss it. And I still eat dark chocolate in some form or other every day.)

If I weren't already lying down reading this, I'd definitely have to. I too feel worn out just reading about all that work!!!

We are all right behind you, Patti. Don't let anything negative get you down. And here we go for the next installment. I love reading about what you are doing.

Sheer genius and generosity on your part. And to share it with your granddaughter. It doesn't get any better than that.

You really have been missed, @andiesenji. You and heidih were my very first mentors on eGullet so many years ago.

i wouldn't use my regular Rodriguez-inspired recipe for your purposes...way too many ingredients. But, oh so tasty. And so useful to add to other dishes to spice them up a bit.

I adore pulled pork. I was about 65 before I ever even tasted it. Remember I'm a Canadian from the far frozen north. I didn't even know that pulled pork existed. After my first taste....from a food truck at a gourd show in Ohio...I made it constantly using a recipe for Cochinita Puerco Pibil from Roberto Rodriguez, filmmaker responsible for Once Upon a Time in Mexico, a truly dreadful movie starring Johnny Depp. Depp's character kills the chef who makes him the most perfect Puerco Pibil. I'll get Ed to buy a pork shoulder this week. We are plumb out of suckling pigs. Sorry to intrude on your cooking decision but I am very passionate about this dish.