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dtremit

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  1. I imagine dealing with a holiday weekend in the midst of all of this is a headache for stores, too -- shipments focused on BBQ stuff at the end of last week, delays getting in new stuff this week due to the long weekend, and probably lower staffing levels across the board. We did a small-ish pickup order on Saturday and it seemed there was a lot out of stock, even up here where the COVID situation is improving.
  2. A halved jalapeño isn't a bad addition when cooking a pot of dried beans -- adds an aromatic note. Would work just as well with a previously frozen pepper, since you take it out at the end anyway. I think a lot of the non-traditional things I use jalapeños for (shredded in slaw, or mixed into herby salad dressings) might not translate for someone who doesn't like them, but I'm not entirely sure. In general I find that the grassiness of the pepper pairs well with herbs.
  3. Probably they just didn't care, but I will say that keeping track of the million variations between inside preorder pickup vs. curbside pickup at the store vs. curbside delivery to your car does sometimes make my head spin. This may be less of an issue in less populous areas, but a lot of stores around here don't have dedicated parking, so "curbside pickup" can mean anything from "park nearby and we'll find your car and walk it to you" to "we'll put it outside the door of the shop, you come and get it."
  4. You're reminding me that I grabbed one of those on sale and have barely done anything with it. I wonder what would be a good temperature for caramelizing onions without risk of burning them? ETA I'm assuming it would be target onion temperature + some pan delta, using the mat. I don't think the probe would get a good read on sliced onions.
  5. A lot of pet stores are doing curbside pickup -- order on the website, pull up to the store, and they'll put it in your trunk. The big chains (PetSmart and Petco) are both doing it, as are some of the smaller stores around us. Glad to see downthread you found wipes. In terms of finding them online, I have had the best luck at Walmart -- who I literally never ordered from prior to the pandemic. The key is that if you see they have them, you have to check out fast before they disappear. So when we are starting to need another pack, I put $35 of other stuff in my cart on walmart.com (to ensure free shipping), search for wipes, filter by "ship to home," and refresh that page a few times a day. If they come in stock -- I add to cart and check out immediately. I read an article a while back saying that wipe manufacturers were ramping up production but because of the retooling time it was going to take until summer. Think this is legitimately an area where demand has increased severalfold (as opposed to things like flour or toilet paper where it's package sizes and product mix that have held things up).
  6. Yeah -- I don't mind the markup either (and we have been glad to have Wegmans pickup as an option) -- but the lack of transparency and consistency drives me nuts. At least Wegmans does have the in-store prices online so we can check -- at other stores around us that's not a possibility. (Some stuff, like bacon, has indeed gone up in price -- the bacon we used to get for I think $7 is closer to $10 even in store.) At this point, we are trying to get stuff from not-Wegmans whenever we can, and use it to fill in the gaps. We've been pretty happy with boxes from Imperfect Foods, oddly especially for meat and dairy options. We have less need for the produce now that our CSA has started up, but I think we may do a fruit and grocery box every other week from them going forward. I've also found Target curbside pickup to be a godsend for pantry items. They won't do it for anything perishable (which includes some odd items -- bread is unavailable, but tortillas are fine). But for canned / dried jarred goods, there's no markup above in-store prices, their website makes it easy to see what's in stock -- and in the odd case that something you ordered ends up being out of stock, they'll ship it from another store. And no time slots -- just a four hour turnaround window that often ends up being two or less.
  7. The delivery markup with Wegmans can be really variable -- and it's hidden in the item prices. Blame Instacart, who they partner with for pickup and delivery. You can actually switch your cart between in-store, pickup, and delivery to see the price difference. At the Wegmans near us, the "basic" eggs are $1.39/dz and the organic cage free are $3.49/dz, in store, which I think is pretty much what we've always paid. For pickup or delivery, they jump to $1.59 and $4.09. You also occasionally get stuck with a big markup on substitutions -- e.g., fresh squeezed OJ subbed for the normal stuff. If you follow your order when it's being shopped, you can reject any that seem crazy before the shopper checks out.
  8. The cost of "free shipping" is not well hidden on a lot of Amazon grocery items. Really it's $3.99 for the yeast and $6.50 to get it to you. Not always a bad deal for a single item, but if you can scrape together a minimum order other outlets are almost always cheaper.
  9. Yes -- have one and love it. (Well, it's a different brand, with a steel handle.) Was sort of shocked at how effective it is -- does a good job scraping the bowl to incorporate the last bits of flour, but almost never seems to get caked with dough.
  10. That kind of makes sense to me -- I feel like McMuffins are always better when they've had a chance to steam in the wrapper a little bit and the cheese melts everything together. (And now I want a McMuffin!)
  11. Didn't think to snap a picture, but managed to use up some freezer meat tonight along with a related project. Turned a little package of lamb "shish kebab" into a quick Instant Pot dum biryani, and made saag paneer from a variety of greens (turnip, baby kale, and some komatsuna nearing the end of its run). The paneer was homemade, from the gallon of milk I tackled yesterday to clear room for the half-thawed meat. Also cooked two packages of locally-made sausages in the CSO, but didn't use them for anything yet -- just cooked and chilled. They'll be good in breakfasts and lunches for a few days. I think I have the rest of the dishes mapped out: the pork shoulder will become kalua pork tomorrow, and I'll probably cook off the beef stew into either stew or the Texas-style chili from the Food Lab. Leaning more towards stew as I have a bunch of roots to use up. I have a couple of steak cuts I'd normally sous vide to medium rare; I don't think I want to serve them anything less than thoroughly cooked under the circumstances, but am thinking they might do well in a Stroganoff. Have at least some oyster mushrooms lurking in the fridge.
  12. Sooo jealous of the rhubarb! That is one thing I have tried to get on three different orders, and at the Union Square market, but to no avail. Might have to splurge on a delivery from BPM. Our summer CSA pickups started this as well -- we are doing a market style CSA out in Concord. Very heavy on leafy things, of course; I grabbed mizuna, bok choy, arugula, and Yukina savoy, which is spinach-adjacent; they also had lettuces. Also grabbed a bag of baby kale by accident — figured if I touched it, I had to take it, under the circumstances! But they had green garlic (one of my faves!), hakurei turnips, and the cutest baby daikons, which I loaded up on for some easy pickling. U-Pick was strawberries and sugar snap peas.
  13. Hah! Given what must be in @andiesenji's freezer I can hardly blame the dogs for trying 😀 We're lucky that our dog is a saint when it comes to food -- if we don't put it on the floor, she won't touch it. The pasta filling isn't a bad idea -- though I don't have a pasta machine to make ravioli or the like. I could do a lasagne, though; I have a few cheese options that would be good for that. Actually the first thing I did was make a few fresh cheeses to use up a gallon of milk I'd bought for that purpose; I needed the fridge space for the freezer meat! Thinking of trying to turn the frozen black cherries into a sorbet.
  14. The freezer was pretty packed -- my guess is that when my partner checked the freezer for soup at lunchtime, he put something back in a precarious position, and said item ended up working up enough momentum as it fell to knock the door open. I have a vague recollection of hearing a weird noise as we were watching TV last night, but figured it was something outside our apartment door (which is very close to the freezer). Wish I'd remembered to check. Sigh.
  15. I think you could just use a WiFi or similar door sensor for this along with something like IFTTT (without going too far down a rabbit hole, protocols like Zigbee have better sensor battery life but require a hub). I ended up just ordering two ThermoWorks dual fridge/freezer thermometers -- the kind that sits outside the fridge and has a temperature probe on a wire. One will go on the fridge/freezer in the kitchen, and the other will split duties between the upright freezer and the small dorm fridge above it we use for drinks. Our apartment is a 1000 square foot loft, so the audible alarm will be plenty of warning.
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