rotuts

@FrogPrincesse what ravioli did you use ? does TJ's still have Dorot Fz basil , in the container w the small segments ? try that for the basil part next time , w TJ's various EVOO's from Italy you will get close enough to pesto , and add some of Tj's parmesan - rsh. thank you for the reviews of the TJ's items .

@Maison Rustique what a fine idea.

@BeeZee consider adding some fresh good quality curry powder to carrot soup . transformaional if you like curry. and it does not have to be hot curry powder .

@Smithy thank you for you update. Im hopefully your full family will return in good health. Ill keep them all mindfully.

this is my current salad : from TJ's" bagged spinach . it's regular ' baby ' Id like to easily find more mature s[inach , but the MarketBasket savoy is frequently chewed up a bit . Campari tomatoes . I buy them two packs at a time , and they sit on the counter for several days before use. TJ's sauerkraut a large forkful chopped walnut pieces , one of 4 TJ's EVOO I have from MarketBasket : Kimchi again , a large forkful MB carries this brand : Tj's brand comes in a much smaller jar . Im fine w this one and the last item from MB : you spotted it , w those eagle eyes : generic small shredded wheat , for the croutons . I always have them no sodium , or etc. I wouldn't sub them for your homemade version but they work well for me. the kimchi//kraut//campari have enough acid , no vinegar .

for the longest time , bananas were 19 cents per banana. then jumped to 24 cents per apron 26 % increase at that time , bananas were 39 cents //lb ( w 10 c off ) at Market Basket this was a week or so ago now they are 29 cents @ TJ's , and 59 cents //lb ( again w 10 cents off ) at market basket Crop failure ? demise of United Fruit ( chiquita ) ?

@Ann_T fabulous going right into the f0od p0rn folder

@YvetteMT thank you for finally joining Im hopefully you will contribute your experience in adding your local bounty to your plate. looking forward to your future posts . Many of us ( I ) love pics. thank you advance

well , Cats and Dogs have special places in many of our lives. possible cats are eaten somewhere. we will possibly hear from an encyclopedia and their relatives are eaten Im sure @YvetteMT had respect for the meal.

well , it dies bring up a point do we , humans , eat carnivore ? it seems so :

@weinoo very nice.

@billyhill your bacon looks delicious. what are the 4 smaller pieces ?

@JeanneCake try Dorot , ( Fz ) you might like it . its constantly ' garlicky ' I was not very precise when I mentioned ' store garlic ' I meant fresh , unpeeled heads of garlic . I avoid it because Im never sure what Im getting. more often, at all the local stores I go to , its inconsistent . grew garlic for a time. several different types. I liked Russian hard neck , if that's what it was called . had real fire in each clove. can't find that at the supermarket . one caveat of the frozen Dorot : after you open it , and pop out a frozen small cube seal the rest as best you can from freezer flavors , or burn . like to hear if its helpful , consistently , in your kitchen.

I have two or so garlic presses . one , from my mother , much older than I cleaning varied . it nice to have one w the tool that pushed out the residue for shure . but they all have on issue : you need to be able to buy good quality garlic that's not as easy as it used to be. some versions , possibly from China , are tasteless so , I now use Fz garlic , minced in little units : Dorot https://dorotgardens.com quite some time ago , only TJ's had the garlic , and other Fz herbs from the same maker now , it a bit more ubiquitous after all , Market Basket carries the line. basil is quite nice . parsley pretty bad . is this the same as fresh , you crush w your press ? , depends how good your fresh garlic is .

@Shelby your lasagna pic has moved permanently into my Italian f0od p0rn folder. Ronnie certainly eats well. good luck w your teeth.

the issue w Amazon , is that they will use their massive scale , and attack any xompetetor what so ever , by avory or unsavory means a la Standard Oil , back when. Amazon provokes fear in competitors when A bought Amazon , stock prices of big supermarkets dropped 20 +++ % yet WH really has not been particularly profitable. the Amazon Prime subscription fees provide them w their financial buffer to operat as they do.

@blue_dolphin the only killing Amazon wants is to ,possibly . cripple any potential rival , that they thay might take over. those cost done matter , because due to their corporate structure w corporate voting power , not in the hands of ordinary share holders but at its inception , the origins gang 10 x votes to the original founders same a Google , and notorious w FaceBook once you have many billions , corporate costs do not mstter to those people. ' Amzon , every day , for all people ' w/o the prime cash they get it would be a very different company.

@gfweb good points. when the entire article is digested Amazon , w its more or less infinite budget might care about destroying anybody small retailers , TJ;'s etc for Profit . Bezos didn't buy that 700 Million boat , and the 200 BMillion ' tender ' for his pal's helicopter by missing getting every dime he can find one way or another . thus , The Amazon Way . Much Dinero however , many ventures ' for profit 'have failed Amazon Digital ? Alexia , ' snooping ?' and Whole Foods ? re WSJournal , not maybe today but , in an independent accounting a finacial must , for the shareholders ? not for anybody in Corner Office , it seems ?

fascinating article in todays WSJounal : https://www.wsj.com/business/retail/amazon-the-everything-war-dana-mattioli-4966915d for review purposes : ''' Inside Amazon’s Push to Crack Trader Joe’s—and Dominate Everything : A secret war room and other tactics fueled the retail giant’s rise '' ''' When Amazon AMZN -1.54%decrease; red down pointing triangle was working on a new private-label food brand called Wickedly Prime, members of the team pitched management this vision for the brand: to replicate the top 200 items sold at Trader Joe’s, the grocery-store chain with a rabid fan following. ''' ''' To help in its quest, the team recruited a senior manager from Trader Joe’s snack-foods business. The recruit wasn’t told specifically what she’d be working on when Amazon conducted her interview in 2015. ''' '''' But during her first week she walked into a conference room at headquarters with brown paper covering the windows and door to ensure privacy, and she started piecing things together. The mysterious conference room was filled with boxes of Trader Joe’s snack foods piled high on shelves, which Amazon had bought up to study for its own brand. This alarmed the employee, who was eventually told she was hired to help create the product assortment for Wickedly Prime. '' '' The problem was that Trader Joe’s secrets were well guarded. The grocer doesn’t offer online shopping, so there is less known about the company’s top sellers than about products sold by retailers that sell online, which have customer reviews. Much of what Trader Joe’s sells, it makes itself—interesting concoctions that fly off shelves, like cinnamon bun spread and rosemary croissant croutons. Amazon wasn’t sure exactly which 200 items to copy, but a manager on the team was determined that their new employee would help them figure that out. '' ''' A part of Amazon’s success is a cutthroat culture where employees are incentivized to win to an unusual degree. Amazon uses stack ranking, grading employees against each other and cutting the bottom 6% of performers each year. New employees get the majority of their restricted stock units paid in their third and fourth year at the company, which can mean they never receive them, since there is notoriously high employee turnover at Amazon. ''' etc etc etc . check your medication schedule , should y0u have one , and consider being up to date . a reasonable Personal Beverage supply might come in handy , while you read. again this article might be behind a paywall . and it's possible you can access the full WSJournal from your public library assuming there is one for you to access , depending on where you live . Bon appetite !

so , this is your pot ? the one on the bottom of your last post ? the one that looks a bit ' blond ?' the one at the very beginning , was a cooking show pot ? not your own ? are you trying to clean your pot ? or cooking show pots ?

but looked interesting.

to me , enoki mushrooms have almost no taste whatsoever pure decoration

@Captain that looks delicious have never thought of stroganoff mushrooms. thank you for the idea pleased you leave the skin on potatoes.

consider : https://www.bonappetit.com/story/what-is-potato-starch and https://www.bobsredmill.com/blog/healthy-living/cornstarch-vs-potato-starch-which-ones-better/ and https://www.youtube.com/watch?v=gk9LwD4PYyY there are a lot more to consider from Google.

todays NYTimes Food section goes over 5 foos myths : https://www.nytimes.com/2024/04/08/dining/kitchen-myths.html for review purposes : 1 ) Truth or myth: Never use soap to wash a cast-iron pan. '''' The prohibition against soap comes from a time when all soap was made with lye, which could eat through a patina in minutes. And it’s true that most of the time, soap is unnecessary. Most of your cleaning power should come from hot water and gentle scrubbing or brushing, the way cast-iron pots like Chinese woks and Indian kadai are traditionally cleaned. '' 2} Truth or myth: Pasta cooking water should taste as salty as the ocean. '''' To test the myth, I cooked eight batches of spaghetti at salt levels ranging from none to Pacific Ocean (3 percent) to Mediterranean Sea (4 percent). I can confirm that seawater is too salty. As I worked my way up from a teaspoon to a tablespoon of kosher salt per gallon, the pasta was noticeably undersalted, and its flavor got lost in the finished dish. I most liked water that tasted as salty as a light chicken stock, or two tablespoons per gallon of water. ''' 3) Truth or myth: Always wash rice until the water runs clear before cooking. ''' For the indica rices (jasmine and basmati), the difference between unwashed and rinsed rice was imperceptible. For the japonica, to my taste the washed rice had just a microdose less starch, taking it from already excellent to perfect. ' 4 ) Truth or myth: Have all of your ingredients prepared and your cooking oil heated before starting to cook. ''' But for slower food, like soups and stews, it’s perfectly fine to start the pan over low heat, and turn the heat to high only once everything is in. Diced vegetables like onions and celery take longer to cook than minced aromatics like ginger and garlic, so put the vegetables in first. They will soften, and then turn golden, and then — quite a lot later — caramelize. (Speaking of: Another persistent myth in American cooking is that it takes 8 to 10 minutes to caramelize onions, which is pretty much impossible unless you are a restaurant chef and stirring onions over high heat is your only job.) ''' 5 ) Truth or myth: Always brown meat at the beginning of the cooking process, to ‘seal in’ the juices. ''' If you’ve ever spent an hour patiently browning chicken thighs in batches, only to move to the next step and find you’re about to submerge them in liquid that will reduce the skin to flab, you may have wondered what all that work was for. Many traditional stews are built without it: a Central American jocón, a West African mafe and a Provençal daube all skip browning and rely on other ingredients to deepen their flavors. '' the whole article might be behind a paywall. its possible your public library card may be used , through the libraries site online to view the NYTimes , WSJournal and other newspapers . of course , if you live in a country that shuns P.L. , you might be out of luck.