rotuts

there is no doubt that i'm possibly related to a Philistine https://en.wikipedia.org/wiki/Philistines just one I think , way back when. as circumstantial evidence of this , I offer : N.B.: they come from Portugal . so there is that. I find them tasty , and very very easy to obtain as Im already there @ TJ's from time to time. I would love to try others , but I don't plan to put too much effort and exposure into the project. Id offer to show the contents but only by request . not wishing to damper this thread. Ive had these tins for a while but they are ' good ' until 2026.

@Paul Bacino unusual looking cilantro is that because its thinking of bolting ?

@ElsieD Rubbermaid. they come in various sets : https://www.amazon.com/dp/B091FM2ZJF/ref=sbl_dpx_dining-storage-container-sets_B08B7DT91L_0 not my exact set , but you get the idea I like them . P.S.: my first ref ( now removed ) was a glass version corrected now to the plastic version , which is what I have

I love corn chips , thick ones. these are thick. and have a serious dusting of ' green chili ' flavor along w that dusting , salt so that after ' too many ' your tongue ' burns out ' you know what I mean like BBQ chips w way to much BBQ dust. I love marinated artichokes I haven't found any , w/o searching too hard that didn't have some ' choke ' still on the Arti. these didn't have that , but perhaps 1/2 would benefit from peeling off one ' leaf ' as it was a bit fibrous . maybe a few needed two leafs removed this, for me , was worth doing as after that , every thing was a very very good. P.S.: I got a set of these containers a while ago . Had plans for them but forgot about them . its very humid here , and who wants a crisp-less chip ? the gasket is very tight , so , its all good .

@fledflew aia tried it w CChrome and indeed I entered and looked over the sale.

@Smithy I didn't see much from your link except this :

I hope to try this tomorrow AM early with a cold rinse then w or w/0 a little olive oil then refrigerate.

its getting hotter , here. I do love filled pasta and did that , enjoying it all some time ago : now : my filled pasta , purchased w some discernment works well for me : in a soup etc because Its easier for me to get the hydration for the pasta im eating , just right w the ' soup ' w the FastaPasta , you added a bit of FP water for your Ragu. cooking Tortellini , then chilling and using later ? re : post cooking water absorption ? google : ""' Cook tortellini in salted water according to package directions. Rinse with cool water, drain and add to a large serving bowl. Pour half of the dressing over the warm pasta and toss to combine. Add the remaining salad ingredients to the tortellini "" so m, does the dressing solve the post cook water problem , w pasta ? or the cool water ? not just yet ! PS TJ's table white work well as a "" Cooler "" Im working on that .

@liamsaunt thank you for taking the time to share this trip and so many others Ive enjoyed them all.

@KennethT thank you for this blog. esp the ice and views Hot and Humid in my area , and I do not doubt NYC. as we know , costs are going up, Iceland is , well Iceland as such , do those prices on the menu affect how many diners there are where you have been ?

@palo interesting refs. thanks BTW : if you are going to pre-micro a Russet for the AF , you can pre-micro for an oven. I sometimes do this , but use a CSO saves some time . and I like my BP's w crispy skin.

@ElsieD I missed that aa an egg. it looked a little flat a nice stone ? some dough? soon to be a small Naan ? my errors.

@ElsieD Nice ! I di9dnt realize how small that pan was or how large the AF's cooking space is .! P.S.: was there going to be an Egg involved , or did I miss it ?

@scamhi those racks look perfect. great fun tasting wines from different years made by the same winemaker

cheers . I would deeply enjoy finding an article from the New Yorker circa 1980 , +/- a year or three , downward. it was a two part article , about a French restaurant , N. of NYC. . it was about the Chef ( nameless , running a nameless Restaurant i.e not mentioned in the article , purposely ) it was about .as I recall . the rhythm of the kitchen and the kitchen was possibly only the Chef.. it where I first read mentioned that the ' stove : top and oven " were called the piano . you got the first side of what your were cooking on the top one the stove flipped it over , and it got finished in the oven. as the Restaurant filled up : The temp of the Piano's oven went up accordingly. that technique was new to me and I had a brand new set of thick copper pans from Paris [ed.: 2 of them served very well for this technique ] id love to read the 2 pard series if a Periodical Sleuth here can find this article . Reward : Good Reading .

the days of S&S corned beef @ 1.49 USD are long over. I gave it a great deal of thought of trying to dupe MHSM . I knew Id never get it right. and to me MHSM is different than any of the so delicious Pastramis in NYC. as I have been to Schwartz's I think three times , hopefully 4 red vinyl seats , w duct tape very little to no waiting and Im sure the same Gents poking and slicing the meat right there in the Spa I got medium and am still here

in thinking about it my ( very close ) Aldi has very little that interests me. too bad . Tues 9 AM it was more or less empty. I looked over their produce , thinking I might get a 5 lbs bag of red bliss potatoes . these were the worxt looking potatoes Ive seen in a very long time some sort of spotted ' rust ' al over them can't imagine anyone buying them and the rest of the produce looked tired and glum. dairy was weak : no quart containers of non-fat yogurt , unbranded. eggs : same price as MarletBasket and the pre-cut ' deli ' meats were unremarkable , as was the packaged cheese. mixture of Aldi's brand and commercial brands made no sense to me they did have the usual Aldi branded salad dressings I use those w Kalatama olive oil for a quick dressing. mustards in squeeze containers are nice, for sandwiches and 'Dogs ' no 9 " refrigerated pizzas ( deep dish ) which fit in the CSO. its going to take me quite some time to finish the Burmans mayo so I can go back and get two more free chocolate bars.

in my area Target , Walmart and Wegman's have Dukes, three other chains do not., which is a bit odd.

some day Ill get glasses . I hope. its was lb not US

Target does indeed have Dukes Ill try to remember when I work up my next order Id like to find out if its the same as the discontinued TJ's " Real Mayo " after all , TJ's doesn't make its own stuff . and they no longer , for quite some time now , carry the above.

Wow ! 21 ( U.S. ? ) for a hot smoked meat platter ? it did look tasty.

@weinoo living the High Life ! lunch is never free but the chocolate @ Aldi might be if you are there or other reasons ( supply costs thus covered ) and you can use one more jar of Burhmans Free is never easy.

@weinoo Ive never had Dukes. almost ordered it from Amz years ago . but did not . Amz was no offering ' free ' chocolate ' but Aldi seems to .

in my area Tues 9 AM ( when they open ) seems acceptable to me. they don't have ShadyBrookFarms ground turkey Heinz mushroom gravy nor the refrigerated mashed potatoes Reser's Main St Bistro https://mainstbistro.com/product/signature-mashed-potatoes/ no margarine ! their vac'd ' deli ' meats are a little weak.

continuing my Turkey Shepards Pie series : w Peas and Carrots . MB does not have Fz P&C's all the time. the last time I used them , straight Micro after the P&C's had defrosted in cold water , drained the peas were a little mealy . back to an older method : defrost in cold water , drain , add fresh water , P&C's in a Pyrex measuring cup , w a Pyrex small prep bowl on top for a cover , micro until boiling , remove w the convienient Pyrex measuring cup handle , drain. those were fine. but what if .... I like canned peas . Diner Peas MB did not has a can of P&C's which should have given me some pause nut Libby's did ! tried them . CarrotMush but w sufficient gravy think Creamed Peas ( + C's ) and sub out the Cream for Gravy nice enough . but I'll stick to Fz P&C's and do the separate Micro method.