rotuts

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.

Im now dreaming of a SmokeShack Burger ( from Shake Shack ) , rare w extra sauce on the side. and some fries from 5 Guys. and Im going to eat it very very slowly some Zen Extra Chews ! something to look forward to , in the future.

no food these days is boring if you made it your self from what you had or heated up a " can" and added something you had.

@Anna N I agree. Almost anything is better than egg[palnt. maybe not GBP's ..... I thought those rounds on the Pizza were Breakfast Sausages , cut from a Roll Jones perhaps ? I have several cans of Progresso soup , on standby the Dinners Ive just seen are an inspiration to me. thank you all for posting .