rotuts

this AM : No taquitos. No Chicken . No Bean . they did have Pecan Kringle ! store seemed well stocked. Dairy and Eggs section : Full . just no taquitos .

Ido hope others might see this as I had : A Falls , on the Mississippi for energy a massive crop of wheat gearing needing processing . what urpirsed me and amsmile on impart was involved : the Two Families that controlled this processes were possibly Friends as they all attended the " Club " [ed.: rotuts , forgot the name ? the Minnesota ? ] at one point : the top of Family A chose to share w Family B the latest of every technological innovations for free.

Im always pleased that the Lunch Ladies do so well for themselves.

Kim Shook "" a prepared packet of cream gravy "" what do you use or this ?

I also had to look up Benedictine Spread : https://www.allrecipes.com/recipe/233476/best-benedictine-spread/ not sure how The Monks got involved ... its a bit like Raita : https://www.epicurious.com/recipes/food/views/traditional-indian-raita-242185 + / - any ideas how it got its name ?

@Dante Nice ! Ive never thought of a twice baked russet " ruben " I have most of the ingredients !

Cheers Experienced iPot'rs ! I have , from TJ's , a nice packet of Wild Rice and Tricolor ( Why Not ? ) Quinoa. Id like to pressure steam each item , in its carafe ( w water ) above the Fray , the boiling very hot water. looking into my city of : Hip Pressure Cooking: Fast, Fresh and Flavorful (eG-friendly Amazon.com link) Wild Rice :: 3 cups liquid // cup WR low pressure , 24 to 26 min , 10 min release Quinoa : 1 1/4 cups water // cup Q 1 minute on high , 10 minute release what do the of you that had made these or like these items in the iPot ( pressure steam ) Im interested in your views of the water ratios Ive mentioned above thanks

I haven't found Adult spinach ie not baby at Tj's I may have to ask

breakfast : 1/2 TJ's turkey club roll Campari tomatoes w Kalamata olicwe oil. nice and easy

I follow PBS cooking shows in my area on Saturdays : the usual suspects : Simply Ming , Lidia's Kitchen , Sara Moulton sometimes a ' new ' show enters a time slot where something else just finished up thus Flour Power https://www.pbs.org/video/flour-power-t4azyp/ this show , not https://www.pbs.org/show/flour-power/ which is being broadcast in my area now if you go to the first ref , you can watch the Prevew which is 30 minutes . Minnesota and river power : white bread very ver interesting.

Mise en place : Capari tomatoes cut into 8 pieces . Bean ( very little cheese ) taquitos Tj's Parmesan-ish , small dice. 1 ) if you slice // chop at least three things , the result becomes Home Made. 2 ) French always helpful bowl soaking to hydrate the taquitos . the bean T's worked well. wish I had some fresh adult spinach , or swiss chard to chop up and add at the last minute . a very nice keeper for me.

I love very pink pork . esp the darker meat that's around the tip ( towards the head ) of whole loins this meat is frequently markets as Country Style Ribs. cook this < 135 F and you are in for a treat.

this has become one of my favorite products @ TJ's : when I( first got this , quite some time ago , I thought it wasn't spicy. but it is . Micro for a fw minutes the chicken is juicy and not dry , the white and wild rice is very very nice and it is a little spicy , like SW seasonings. very nice.

https://www.kitchen-knife.jp/news/price.htm pleased he has given people some time @ the older prices. well worth it if this is a style of knife you are thinking about , and willing to take care of.

@Dave the Cook very interesting points re : tots : I do much better in the CSO , on parchment paper steam , no steam not the point I punch in a number , from experience will work w the tots inside maybe a few seconds more. and its done , crunching as i like , etc Re Fish Temps : Im in complete agreement w youy and Im hopeful @Shelby will think about it.

@Duvel that dog looks not only delicious but ' sappy ' : i.e. the skin is browned and very maillardy , ' tight ' and has a very definitive snap to it as you bite in. delicious

Ive had three take-outs from Thai Noodle. total. im very pleased there are still here and the Duck w thai basil and curry leaves ( broad rice noodles ) is still as tasty as ever Im told

BTW this ' leakage ' may be real or more noise from FB ( down 25 % ) so does any one know about this ? Im guessing that commercial gas appliances home and restaurant are fairly heavily regulated . doubt they are going to get the nod if in the specs there is a line : Leakage ppm ?

recently the idea that gas granges ' leak ' is In the News. lets say some do , some don't. Id be very interested to hear any reliable inso on this ' leakage ' and do the very high end ranges ( Blue Star , Wolf etc ) have documented ' less leakage ' orno leakage ? this is an important aspect of gas ranges . and it would be interesting to see data ( real usage , home or restaurant ) about this leaks . is it cost sensitive ? cheaper lines of rages , have more leakage ? I do have an ulterior motive it would be difficult to legacy in a BlueStar 4 burner gas if there were documented ' leaks '

@blue_dolphin what section of TJ's has those pancakes ? Fz ? Refrigerated ? I hope to remember to try to find them next visit.

i have not had rancid nuts , flavorless dried fruit , and there are no children tues 8 am, its true that its changed over time . there used to be no fresh meat , except empire chickens. now all sorts of other cuts. the people are more or less the same , and friendly their ( table ) wine selections are large enough that i can find a few i like. no problems here for Tj's. they do have cakes , donuts etc. no one put a gun to my head and said I had to buy any of it. for me , it puts WF to shame. RB40 ( the same bottle ) is 1/2 the price @ TJ's

forgot to mention : got this : https://traderjoesrants.com/2022/01/07/trader-joes-green-and-red-hatch-chile-flakes/ very very nice. now if I only had a Deep Dish Chicago style pizza to sprinkle this on.

First , my apologies : something is wrong w this pic. however , the soup ++ was very very tasty and the best Ive ' added to ' in quite some time. a keeper Progresso Italian Wedding Soup and as before , two chicken taquitos , sliced into 1/4 " , and diced TJ's Parmesanish however , I added three Campari tomatoes , from a blister pack @ Tjs's that I aged in a brown paper bag w apples for a few days. this tomatoes actually tasted like tomato and had a serious crunch to them eaten plain. they get 1/4'd and into the soup w all the rest. i let there soup sit for a bit , so the tortillas can hydrate , then 3 + minutes in the micro the tomatoes get ' just cooked ' and the diced cheese is partially melted. still w some chew. next time Ill chop up the tomatoes a bit finer. they had real tomato flavor , and the acid was a nice contrast w this soup. Kalamata olive oil after the micro. this one is a real keeper.

blitz'd TJ's just now gaps here and there no kringle ! wraps missing several varieties , but got wat I needed. remember , Big Snow here revently out of taquitos ( Ck ) so trying the black bean and cheese the fresh bread was there and that's what I really went for.

I will personally maintain that using the two shapes above if the surface area of the wine is the same in each glass assuming the widest area the the newer design is just that Newer . like Newer stuff ? or indeed, it does look sort of cooler than the rounded one . you get that one . or one of each for Mood not wine. but same wine , same wine experience w either glass.