rotuts

several Kudos available for the first eG member that finds Sea Otters floating on their back , cracking a few oysters for their lunch p.S.: for some reason , most of the embedded vids here are not viable to me , w my current safari system. so a fw extra Kudos for the ref to YouTube itself. No Worries my Kudos self-replicate locally but I do want to maintain My High Standards just to be clear.

and very hungry same as oysters i think but Im guessing they watched the Birds and the Seals and the Like and noted they did not keel over and die. at least in front of them. eve seen an seal floating on its back , in the sunshine dealing with shell-'fish' ? its hilarious P.S.: maybe it was a a ' seal like ocean creature ' it had to have ' paws ' not just flippers

the ref. to ' food ' goes like this : when at a counter where your order is being served to you the server might then ask when the main items are on your plate : " would you like some food' on your plate " those were the plantains this expression was common in Boston at various out of the way caribbean restaurants where you were served , well , caribbean food from a service counter and plantains are an acquired taste. very starchy and plain no matter what. meant to fill you up. no more nor less

this is a little but on the polemic side of things : https://www.mashed.com/196591/the-stunning-decision-burger-kings-biggest-franchisee-made-amid-the-pandemic/ its just too bad this =kind of thinking is still around now.

they are not sweet but starchy you want sweet , you have to add sugar save your sugar for something else. spicy is good.

treat the plantains like any hard veg. bake , etc in the caribbean , its called " food "

@gfweb " my quick corn of small cuts like bavette " Im hoping you haven't lost your mind , @gfweb maybe Tartare ,but corned ? my mother would have suggested ' you get your head examined ' however , remember , those offices are closed. Id just " Pull a Cork " or " Twist a Top " if I were you before you do this sort of thing again. Just Saying

I have an interest in Economics , this turned up : https://www.cnn.com/2020/03/26/business/grocery-stores-shopping-coronavirus-grocery-outlet/index.html Im guessing the PipeLine TimeLine for food service is not that short restaurants , etc as mentioned in the article this firm seems to be structured to pick up the surplus and move it to customers . hope they fairly price it. esp the 5 gallon jugs of Mayo. I have 2 qts left more than most to Im betting

" green can parmesan " remember it well . that's all you could get in the late '50's anyway , I like sour , and that stuff was plenty sour so OK

here is what Ive been doing w my Fz Veg : they have been comfortable in the Fz for some time. this batch came from a freshly opened bag most sink. on the bag that was open , and now used up , most floated. but over time they decided to rehydrate and sank and were still ' tasty ' sort of for this : packaged ravioli ( three Bridges ) this time in beef broth , made from SoupBase.com Minors less salt beef base. this was not my favorite as i thought it had too much tomato paste flavo(u)rs . Its fine now for sure ! Im lucky i have 5 more packs of ravioli , and enough FzVeg for them Ill vac packs them and fz them for the future as they are close to their " Better freeze " by date.

Is Ive mentioned previously I decided to take advantage of target.Com home delivery , usually via UPS or USPS late in the order sequence , they no longer had full orders so they put what they had ' loose ' in a large box and delivered that im grateful . packing ? not so good : a few dented cans . I looked them all over and they still seemed ' intact ' So I opened then , paying close attention , and emptied the contents in a bowl for the Micro having a rare flash of brilliance , I rinsed the can out , will it to the brim and waited to see if there were leaks in the can. none i noticed these have cause me no troubles what so ever. however , Chef B' seems to have changed his Rx sweeter than I remember not a problem these days.

I found this interesting ; https://en.wikipedia.org/wiki/Maize when I lived in Spain in 1960 ++ there was no sweet corn to be had and the Local looked at me in amazement that one would even consider eating corn I ref I can no longer find suggested that sweet corn in the UK began being cultivated to people as late ad 1970's and if if you sit quietly on a windless evening near a large field of " field corn " ie animal corn , say late july you can hear it grow. yes you can. it squeaks as it grows. it does.

why not try and report back ? better will a little crispy bacon Id bet as a side dish. I didn't know bananas were sprayed BTW

@Kim Shook delicious looking as always Sizzling Fat : Yum Yum ! its on my list for the future !

@Paul Bacino they are Soooo nice but so much work. just to be a bit rude my parents were teachers , and taught in FR and Spain so long ago. they had many friends and one had a place in Normandy it has central heating , but not that much more we went several times to the Shore a 10 minute walk away and pick the barnacles and cooked them right there probably a nice Chablis , but not for me and crusty FR bread , stilll warm and crunchy from The Local after one idd a whole bunch of work the B's were delicous I might have liked a small glass of the Chablis no problem , Ive caught up ! glad you were able to enjoy such a Treasure

@weinoo if you have not already tried in , in the future consider parchment paper as a base for a lot of things inc. broiling I like the brown version , its much slipperier than the white IF YOU CARE FSC Certified Parchment Baking Paper after things settle down.

get some rice any rice goes well w he beans I think

@kayb not sure about the coconut. Id have subbed dried cranberries in a similar cookie which i used to do. but oatmeal / chocChip / pecans w lots of brown sugar and butter fits the bill for me.

@scamhi nice . esp the Chablis if I only had two wines , a white and a red and could afford them , and let them age The white would be a Chablis " from a good year " possibly aged for a bit in The Cellar ( AKA basement ) and a Zinfandel , also from a good year , really aged in the basement. I did accomplish the Zin years ago , w a price of no more than $ 10 / bottle Ridge , Ravenswood , Kenwood , possibly some Clos du Val ( a FR style Zin ) and the last bottles of Zin , some time ago were 20 and 22 years old.

Ive known Fire Departments expert cooks and all that got a whole Bologna not sure what diameter and put it on the Weber rotisserie attachment and BBQ's the whole thing for some time then took it off and sliced it. I was told this might be a sort of thing in the South. never experienced it myself too bad for me .

@Kim Shook fried bologna is so under appreciated .

@weinoo well , I dont have one of those. but I have an opinion of course . it will work fine as long as your bread does not rise and touch the top. pre-heat both top and bottom in the oven , individually put your bread , right after the slash , then put the top on and back. I dont know if you have to add an ice cube or so for steam take the top off during baking to dry out and brown the crust don t burn your hands

@Anna N crackerjack street and sidewalk cleaning during the night though.

Jones makes fine sausage . I like he Roll you cut slabs off same sausage meat and of course , being on top of their game they make Scrapple

@jedovaty Id love to have one ( or two if Im lucky ) of those right now or anytime in the future.