rotuts

@gulfporter fantastic plate !

@gfweb so you go every year for the puzzle of airline food ?

Soo OGG is some where in Hawaii Blog percolating some where ? https://mwg.aaa.com/via/eat-drink/hawaii-spam-musubi might be a good start then https://www.best-of-oahu.com/hawaiian-plate-lunch.html

an update : 1) TotalWine will hopefully email me when the is available . thanks to @Duvel his understanding of ( any spelling of the Above ) on his Scotland thread and at his recommendation : same package , turned around and https://www.amazon.com/dp/B005IP5C0K?psc=1&ref=ppx_yo2ov_dt_b_product_details thus this : these glasses are very very nice . any way you spell it

Ill say BullsEye past , possibly present is a good place to start . whether you end up liking it or not. if not , the vast majority of commercial BBQ sauce starts w that sort of profile. its very easy to start w something you like ie sugar content , and change it up by what you add to it in a small bowl.

BTW : the technical officer did not remove the top self entirely. this is an after market version where the front 1/2 flips over giving you more head room mw/o having to remove the shelf entirely. these shelve are heavy thus Id bet 8 chickens might fit at a time. Ive only had the brisket. im not that much of a brisket fan. Ive had it in TX at several reputable BBQ's ( sadly not Franklin's I doubt I could manage a 2 hour line then find out they sold out ! the Yoder brisket was outstanding , much better than I gad in TX Costco Choice. Id bet that brisket sliced thin a la French Dip would be out of this world ! this guy https://www.youtube.com/@RumandCook/videos is pretty accurate w his assessment.

thank you @Duvel this was after my dinner

its WHPS Yoder has its winter coat on: 4 vertical chickens were done , at the highest ' blanket ' temp which might be 300F . for technocrats : for Serious Eaters : Im guessing 2 hours , based on the technical info above no review just yet these are the stents https://www.amazon.com/Chicken-Holder-Smoker-Stainless-Roaster/dp/B08LLBY5R9/ref=sr_1_2?keywords=Beer%2BCan%2BChicken&qid=1674833825&sr=8-2&th=1 no can and no beer used also , Cold // Warm smokes salmon : marinade // brine finished . the idea was cold smoke ( ambient temp w the smoke tube then turn on the Yoder to the lowest temp , which might be 130 F again , no review i n just yet.

@Steve Irby im not a fan of N.O. cuisine celery is one thing and GBP's are a disease. I have made NO style roux several time and enjoyed the color changes . Rice and Gravy ? you betcha your gumbo above looks like something Id enjoy , almost inhaling

@blue_dolphin what a delightful looking dish I have TJ's dried egg noodle pasta TJ's marinated chokes , both reg and smoked Ill keep this in mind.

And jared tomato sauce. I don't think this is going to happen which makes her project so interesting and a bit unusual .

the nuance for me apologies if mentioned before Market Basket brand eggs were always cheaper that TJ's ' bottom shelf - White Large this event out a bit w the cage free law , possibly Tj's only sod cage free ? however 3.45 Tj's are 3.99 Market Basket Market Basket is not the type of store to tack on 50 cents sold for profit . they would try to find the 3.45 supplier MB's orders might be much higher than Tj's and the supplier knowing this , smiles and says take it or leave it. this comes from each emporiums supply-er

times do change .. not that many years ago back then , there was a significant bump in E.P,'s bird flu. it lasted as long as it lasted and egg prices came down to what they were before. no idea who long that was or how long egg prices ( under current economics ) have been up now. however , corporations , both large and small very much have their eye on ' opportunities ' when they present themselves. Im wondering if ( all factors factored ) volume is down enough to affect ' egg profit ' and Im sure volume is not linear plotted for price

@MaryIsobel some wonderful food here I now if some Chef does something chef-ey than others better follow im not sure what that smear is supposed to represent ? are you supposed to lick it 0ff the plate ?

@Duvel when Ito go TotalWine looking for that call ila Ill has to see about those glasses ; tall , short and much shorter . thanks

OK I have my dram - rsh Id just rather not follow along w Real Things Scotish until later in the day . but Im willing to learn maybe Scotch eggs are any eggs , after a bit of the above ? just saying

@Duvel so interesting Id like to suggest a 12 hour alert ! well , I do have the and Im very -pleaed w it 1 unit Lag , 1/2 unit cold water et. this is new to me : however , knowing so little on this subject ... I will try to see if Total Wine has the cheers

@Anna N ''' Ladies who lunch would much prefer to be doing it in a restaurant. ''' absolutely

@Tropicalsenior good points Id bet those ' quality ' factors are the sort of things a VivF Cabal pays very close attention to . thats a feature that hopefully makes this ' better ' of course , if they don't asses their clientele well and make too many meals , they pay for that and , if there aren't that many meals in the F. is that because they sold a lot just a while ago or , nobody is buying , and they have trimmed their offering.

@Anna N very interesting analysis . consider this : ( Im not trying to be personal ) -- price only tied to the occasion and results on the plate -- The Lunch Ladies face a decision : 1 ) all , even the bad , take-out places are closed 2 ) there is a brand new VivFrig right around the corner what to do : A ) postpone LL Lunch or B ) give VivF a polite , but critical try .

@blue_dolphin im hope sure what a smart mini bar is , but I can guess Im more interested in the process of determining the payment on your card and what you take out of the frighted : in a brillant insight : maybe you pt your card in its validated , the door unlocks and the honor system is you swipe the bare codes , and you are done. i have a side interest in economics , w a minor in human behavior . when self serve set up arrived in walmart , your major grocery store the idea is to save on labor , and possibly increase speed of purchase . one person helped out on 4 - 6 registers Walmart of course one person 8 check outs ( this is only an economic statement ) eventually ( remembers these systems are immense ) theft grew to a non viable level. and you bet , theft is very much factored in to your Super or not so super Store experience. I would love for this system to be very successful and I love to see some SmartyPants @ the Wall Street Journal ( Jason Gay would assign a Wolverine to this project . He claims there are way to many @ WSJ ) looking over this sort of thing , and sorting out the bits and pieces you don't often think about )

@blue_dolphin thank you for sharing that video. it explains a lot about the project. Im curious about the payment system : looks like a credit card system on the R then ... self-service ? possibly w an honor system ? very interesting. VH seems to be trying to make the food ' her own ' in previous ties , not that long ago a variable fortune might have been made simply selling her name , and outlining a few Rx's that can be AgraCon'd int : think : Mrs. Smith fz pies , Marie Callander Uno's Deep Dish ( fz and refrigerated. ) she seems to have a personal trait , of assisting others ( Im sure for some sort of fee ) seed money back then for staff that had worked for her for some time , and wanted to branch out on their own. here the concept , should it work , would be available for others she seems to be running her business for more than cold cash .

@SLB ''' you do pay for in your time ''' indeed we all do . its not that interesting calculation what ones time is worth in dollars and cents but cooking at home might save some $$ based on large variety of Indices how valuable is the time spent on that soup that's personal satisfaction of simply making that soup ' your own ? ' and how valuable , given ' disposable income ' varies exponentially among groups is the cost savings ?

interesting insightful comments. it must be difficult , as it always has been , making living in any part of the food industry. and even more so now w changing economics. the $ 20 soup reminded me of a new-dish item @ TJ's : Italian Wedding soup. in a clear jar , $ 4.99 IWS is one of my favorites . Progresso has a version , in a can. used to come around on sale for $ 1.00 price has gone up of course , possibly $ 2.00 so next trip Im going to try the 5 buck soup just to see if there is a difference that justifies the const difference. I wouldn't mind trying the VH soup. just once to see if that cost is justified. an industry w minuscule margins , constantly increasing costs much of it going to overhead , has to be frightfully challenging . hope this works out for VH but as mentioned above $ 29 soup might not be an effective answer.

I now support what I can get to where there are very very few people no more than twice in the same week maybe less so that i don't drop dead on the way home. MC can get very annoyed if his 1/4 can of Friskies Fish Pate ( 4 flavors ! ) is not exactly on time the neighbors would complain .