rotuts

@Anna N Excellent ! you made those Zuuk's proud ! should you have interest in Eggplant , just take a break , until you let that pass.

McD dumped the McPlant : locations in urban areas like Dallas and San Francisco were selling about 20 McPlants a day, whereas rural and suburban areas were seeing an abysmal demand of 3 to 5 burgers a day. And even 20 burgers a day was far less than the predicted 40 to 60 target the chain was aiming for. Additionally, the McPlant was made to order, and Saleh suggested it may have been slowing down operations—a huge drawback for a fast-food giant like McDonald's, where speed and efficiency are key. of note : BYND's high was once $ 250 .

@ MarkerBasket this AM : scallions : $1.69 a bunch this time of the year they used to run $ 0.49 to $ 0.69 never $ 0.59 for some reason. a bunch

@Shelby Id call your originator // vendor . Im sure they will ell you what to do.

@Shelby Life ? ..... Right on this plate it's Good.

@Shelby were you able to try a few that were not blanched ? just right off the cob , w juices if any ?

@KennethT Wow . Soon ? So looking forward to your trips All are Exceptional S.E. are Exceptional Plus Since many of eG'er will bee along PepoBismol futures just spiked !

wonderful truip thank you for everything.

I was a bit disappointed that my new Inomata didn't come w two bowls one w/o drain holes as this is what I had ink mind : my trusty American SS medium bowl came to the rescue and both fit together nicely. i swish w a ballon wisk , drain pour off the water and repeat. twice seems to get the job done.

@JoNorvelleWalker works well w basmati . I got the version marked ' 2 ' I thought the bottom bowl of the two would hold the water while you swished away w then lifted the top bowl for drainage. I got ' 2 ' but they are the same : bowl w drainage holes in the bottom and fine grate to drain some more when you poured out extra water. no mater I have a spare.

and they were Sooo big ! I used to go for the center piece that almost fell oif 1/4 mellon because the seeds seeds wee so mature it pulls off seedless ! very very hard to refrigerate those melons.

@Shelby have you ever pickled beans ? I was gifted a jar once and they were outstanding. my work load consisted of opening the jar right out of the refrigerator work I excel at. P.S.: pickled whole

seeded are better . people wont buy them when a seedless melon is right next to the one w seeds thus , seedless varieties . if there were a rindless, seedless melon , they would buy that buy that .

@Shelby if you are not done w your corn try a big or two w/o blanching : cut off the cob , add for butter to the bsg and Vac. label of course and see if there is a difference you notice between blanched , cut , butter, Vac. look forward to your results Late Jan. '23 .

@Shelby Im always pleased to see dishes from Chef Howard made. Ive only made a couple , but I can tell from reading them they might bet good w something from the supermarket but would be much better ' fresh from the garden ' when are your watermelons ripe ? do you plant any other melons for a watermelon sub ? do you freeze On the cob corn ? or slice it off and vac freeze ? w butter ? stunning stuff to pull pout of the freezer in January and february.

@Kim Shook " dining room convenience store " exactly right ! Tj's has taquitos . they sampled , back then , so many tings taquitos , this little tacos etc. I associated them as 1) exceptionally delicious ( cumin , corn meal , meaty ) 2) oily , thus Id get something else ( after I had a second sample, with permission ! ) however , I use the taquitos in soups . Progresso , I reinvent , or home made when you want a corn island-of-deliciousness in that soup. think about this for later Fall , Winter .

@Dr. Teeth Ive had it ., but i can't give you meaningful details. I know I liked it . your post reminded me I better take a close look at that section . Tj's has a nice ( and convenient ) selection of can fish/mussels and I similar selection of refrigerated smoked fish I also like these however , if the cans ae packed in canola ( not all are , but probably most ) I always drain that off . its oily dulness and subtracts from the fish plas post your choices and experiences they have a canned lightly smoked salmon ( cooked salmon ) its is delicious , and I drain it out of the oil. it is also more expensive than the average TJ's tin. that a neutral statement . the herring and trout cnned when drained , can seem a bit dry ( canola doesn't change this ) the canned salmon was unctuous ( in a very good way )

its cooling off here however , I thought I read somewhere on this thread that ' malt ( syrup ? ) was made w malted grain and dried milk and i can't find that ref. there are regional differences or at least used to be ( pre Click-Return ) a milkshake always had ice cream , and the flavor of the ice cream determined the name of the milkshake ie chocolate , vanilla , strawberry ' malted ' as a single word was not used to describe a milk beverage it was always malted milk, if malted syrup was added to a milkshake , it was called a malted milkshake. there are lots of common ordinary terms that are quite different on each coast. Im unfamiliar w the middle of the country except for the Time I served in Chicago and I don't remember any significant differences but i was very busy When I went to college in the East bits of language seemed quite foreign to me but as the vast majority of students at that college were from the East , I was considered the foreigner . one other student in my dorm was from California but he was from LA a foreign country enough , if you grew up in N.CA.

@JeanneCake both those books are as good as cookbooks get both authors thought deeply about their Rx's before publishing no Click-Return for them.

and so does Henry ?

@Kim Shook where I grew up Bat Area , pn the Peninsula one town awathe y from two Oasis-s Oasis ( Western ' O ' ) :: !) Sunset Magazine and 2) The Oasis , Menlo Park ( on El Camino Real ) a pizza and burger joint sourdough buns , etc. BBQ was grilling . Period . no BBQ a la TX , etc etc what known . we did had Red Wood tables kept out doors 1 to 1 1/2 " thick planks I still have our families right here in NE can't find those tables , anywhere these days .

KFC : yes, it is. there was a small place near me quite some time ago that did the Broasted . it was far better than KFC thicker coat , that clung on and perfectly cooked and seasoned. and crunchy in the best possible way that towns Townies put their noses in the air ( Fat ?? Fry-ed ??? ... ) and that was that after all the town was dry . no young , yet amusing Chablis to be had any ware , except on the township line .

@Kim Shook a true DE professional . I wonder how the small meatballs w a sweet/sour/tangy sauce ( colorful tooth-picks please , to even the field ) would do , time wise w the Devil'd Eggs also right there ? I think the DE's would be inhaled first , then the crowd would move on to the MB.s , and inhale them

@Kim Shook do your cocktail meatballs have a sweet dipping sauce ? I used to hunt those down when i was little . the best always had a rainbow assortment of toothpicks

@ElsieD by the time this one : https://www.amazon.ca/ZOJI-NP-GBC05-XT-Induction-Heating-Stainless/dp/B00IR8H2ZI/ref=sr_1_1?crid=1OKB0QPKLSPMW&keywords=Zojirushi+NP-GBC05XT+Induction+Heating+System+Rice+Cooker+and+Warmer%2C+0.54+L%2C+Stainless+Dark+Brown&qid=1648486102&s=kitchen&sprefix=zojirushi+np-gbc05xt+induction+heating+system+rice+cooker+and+warmer%2C+0+54+l%2C+stainless+dark+brown%2Ckitchen%2C102&sr=1-1 comes back in stock Ill have used mine a few times , and will report. no pressure ...