Darienne

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.

This is terrific!!! Hooray for you and Patti and all the others who make similar commitments.

OMG...talk about déjà vu. I typed in 'casseroles' content titles only, and up popped "My favorite casserole/one dish meal recipe" started by yours truly in 2014. Perhaps we should resurrect that topic and post there with our favorites. I see that several of us did post to that topic. What say you? Or a better more timely route to take?

"To further protect Canadians, the CFIA has announced temporary restrictions on imports of pistachios and pistachio-containing products from Iran. " Yay our team!

I'll pm them to you.

Following along from the lovely Hungarian potato recipe ... Two days ago I made a huge batch of a new casserole recipe I found on a Gluten-free website. It was a curried sweet potato, chickpea and spinach (I subbed previously-frozen chopped-up Brussels sprouts) and it was delicious. We ate it over a bed of brown rice. (Actually it was a major triumph for me in my somewhat lessened state. I used to make all kinds of casseroles when I cooked a lot...Greek, Italian, South African, northern African, Hispanic, East Asian, etc. Basically anything which Ed's mother had never made and trust me, Ed's Mom was married to Ed's father and he would never try anything which wasn't meat and potatoes. Ever. Not once.) So, can you use favorite casserole dishes which our families like? Particularly if they are not labor intensive?

Today Canada 'food recalls' is once again announcing the recall for possibility of salmonella ...not something to be casual about...in guess what? Pistachios. This has been going on for some time now. Again. And again. And again. Surely 'they' must know the country or countries of origin, but they don't tell us. And surely at some point, they'll just pull all the stock of pistachios from said country or countries and not risk the health and well-being of Canadians who have no idea of what's going on behind the curtain ...unless they subscribe to the Canadian governmental body which sends out these posts...or are lucky enough to be on the receiving end of updates from eG's own @chromedome... Surely you'd think. But apparently not.

Busy much?

Hey! I don't think you are close-minded at all. (I wouldn't eat a number of things either...) You don't have a northern constituent. And I did back down before I closed off. I just remembered I have a recipe which calls for potatoes and corned beef and another one for potatoes and cabbage and a hamburger and cabbage one also. I could message them to you.

I'll go for the cornbread! I looked at my list of possible lunches and the only one I came up with that is cost efficient, portable, not too much work,not too out there, etc, etc is a combination we eat of cooked sausages and sauerkraut. But then...I think...sauerkraut? Mebbe not...

Went to this website https://inspection.canada.ca/en/inspection-and-enforcement/food-safety-investigations/pistachio-recall-salmonella and found the many...MANY!!!...recalls. However, nary a word about the origins of this enormous boatload of pistachios is included. I find this a bit strange.

So I googled Crown Pastries, the sole source of contaminated pistachios in the last food recalls : Crown Pastries sources its pistachios from "Pistachios Land", a term they use to refer to the origin of the high-quality nuts used in their products. While their marketing uses this general phrase, Crown Pastries is an authentic Syrian bakery with deep roots in Aleppo, Syria, and they likely import pistachios that align with the traditional Middle Eastern standards, possibly from major producing countries like the United States (specifically California), Iran, or Turkey, which are the top global producers and suppliers to the Canadian market. Specific details on the exact supplier or farm are not publicly disclosed, but the company emphasizes using premium, high-quality pistachios as a core part of their authentic recipes.

"Pistachios are not currently grown commercially in Canada due to the climate, but could become a possibility in certain regions like the Okanagan in the future due to climate change. Canada's climate is too cold for commercial pistachio cultivation, as the trees require hot, dry summers and cool winters to thrive, conditions that Canada does not consistently meet. "