rotuts

Bet the Boys loved that !

@blue_dolphin interesting. Is activated charcoal a thing in S.CA ? I vaguely remember this being ' something ' in the past. after all , activated charcoal is given to children who have ingested various items ' not so good ' for you ie poison . maybe adding it from time to time takes care of ' toxins ' there has to be influencers on top of this.

@weinoo nice. that's the thing about ML : it keeps on giving , and gets better and better as a MLSandwich.

here is a recall list from Canada : https://inspection.canada.ca/en/inspection-and-enforcement/food-safety-investigations/pistachio-recall-salmonella California pistachio https://www.growingproduce.com/nuts/pistachios-recalled-in-wake-of-positive-salmonella-tests/ suggests re-baggers might be a component Iran # 1 producer , CA # 2. fortunately for me its been easy : I dont care for pistachios

no, I cant tell you the exact ' breed ' of the orange trees they were the same , and what one might plant in the bay area , 1960 . and yes , two harvests each.

BTW , the Meyer lemons , and two huge orange trees had two crops // year . SF bay area.

growing up , we had two Meyer lemon trees in the front yard. they were huge . nothing quite like a Meyer lemon . since moving to the East Coast , miss those lemons .

@AlaMoi Interesting. Lets assume the above is reasonably ' intelligent ' remember ' intelligent ? ' before the Web ? its possible those amounts copy amounts people have become used to in processed products from the 'Store' once your tongue has been set to commercial levels very difficult to go back to lower levels .

Interesting. Im usually bothered by condescending. its often accompanied w idiocy . I found MPW , in these vids , interesting to watch . and learned a few tidbits . He mentioned on the tomato sauce ep that fresh ripe tomatoes were available 2 weeks a year. then demonstrated a restaurant trick for excellent tomato sauce : use 1/2 fresh ripe , and 1/2 canned rather that 100 % canned . and cooking to not evaporate etc but , as far as I recall , the restaurant gets excellent tomato sauce for only 2 weeks a year.

I do like Ba-Tampe Ive noticed that is there isn't a lot of turnover in your store the Half Sour jars tend to get that muted green color , the color you associate w regular jared pickles sort of a green//yellow those might not be as crips as you like , if you like crisp. they are softer still tasty ( he he ) if you are looking for crisp and tasty get the jar that has the green color you associate w cucumber , not pickles . that's what I look for.

@pastameshugana I know that taste !

Trader Joes Butter Chicken , on a bed of spinach , ring of Campari's dried cherries and dried cranberries w a fist full of toasted pecans window green onions and Tj's chutney @ 8:O'clock. very very tasty .

interesting videos . learned something interesting from each one : https://www.bbc.com/video/bbc-maestro/marco-pierre-white scrambled eggs , french style : I used to do this all the time , of course w/o the smoked salmon but I started w beaten eggs . here MPW starts w whole eggs , and each yolk is ' cut ' once while in a warm pan. Bon Appetit

@gulfporter Ive tried those , and they are quite nice . have you tried Ba-Temte ? https://batamptepickle.com/products/pickles/ the 1/2 sours are very nice , w nice garlic flavors want garlic ? try the garlic Butcher Shop 1/2 sours are also quire nice https://www.shopmarketbasket.com/product/butcher-shop-pickles/

@blue_dolphin call and see . if they still have it , reserve a case.

sold out late Friday . 110 cases .

@weinoo and interesting idea . Im just not a fan chicken fat . if that was duck skin , you bet-cha .

I started w a tray of thighs . I wanted to see how easy they were to trim away the skin // excess fat , and if S&S gave you that extra flap under the thigh : they did ! trimmed . note : the every day price of the thighs is higher than the legs ! these went into the IDS @ 185 F , full smoke , for 3 hours , shifting trays ever hour : as it was still early in the day when the thighs started their smoking , went back to S%S and got a tray of CkDrums ; these were actually a bit easier to trim : I learned from the last tiem I used these , its impossible to get all the skin off, as the bit around the end of the bone is stuck there firmly . Soooo I cut around the skin , right to the bone , about 1 " up from the bottom of the bone. then bluntly dissected the skin away from the bone , which was fairly easy to do . I cut the freed up skin down to the end cut , and peeled the rest off the leg. It stuck fairly firmly in one area. I then bluntly dissected the skin all around the leg , down to the bottom 1 " before I cut the released skin to the bone end. Easier this way : these also went into the IDS for 3 hours , 185 F , hourly rotation . I measured the ' trim's ' weight , and as I thought : the trim on the thighs was 31 % of the chickens weight , and was 17 % of the legs weight. as I thought , they do slip you more skin // fat w the thighs . these leg are very very large , much more so that MarketBasket so if you use slimmer legs , you wont get as much meat // leg. I was initially planning to use the thighs for ' SV IDS thighs ' , as I recently just SV'd a pack of skinned legs , w/o IDS'ing , and was pleased w the results. but Im going to make IDS smoked CkStock w the thighs via the iPot. and SV the legs , as Ive done in the past. Ill saute the thighs first , to get some fond and Maillard flavor first. learned this : stick w the plump legs @ S&S . thighs are not worth it. And remember here the color on the legs // thighs is from the smoke , not the Maillard Rx.

@blue_dolphin I do have the (e) book. however , I also get wonderful ideas from your efforts and platings. Thank you.

Picking up 8 cases Monday AM 4 for my friend @ WHPS and 4 for me. turns out my TJ's local got 110 cases . Yum Yum

well , nor do I . i didnt taste bourbon .

Id try them might be something , nicely toasted having nothing to do w the labeling.

Im deeply impressed : this is a table wine , red , w the flavors os Zin , and some aging that you can taste. Im going back and buy several cases , and this , over time , is going to be a very very nice table wine $ 5.99 and better than wines < 15 -- 20 dollars as its a bit aged

over on the Tj's thread . https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/69/#comment-2462102

This is a new arrival @ MyTj's ; https://www.joshcellars.com/products/josh-cellars-reserve-bourbon-barrel-aged-zinfandel?srsltid=AfmBOorYGfWNBT2wNtUxQSAOUkiWsTC1kHCOjhD54G3pSUr6w3vfPG7W and it seems to be selling for around $ 26 - 27 US Bucks its $ 5.99 at my Local TJ's. they are getting 50 cases . its prominently features . It a higher octane Zin , 15 % I tried it . its a '21 vintage , and you can tell its older , as it has a bit of an aged ' rim ' to the wine when you look at it. it has a very pleasant Zin flavor , good body , no benzine , dry but not bone dry . its a very nice slightly aged Zin , w a table wine price ( @ TJ's ) wondering about the massive price differences : Im betting there is too much of this wine @ the winery , and it might be aging too fast for the amount there and the chosen price point @ the winery , and elsewhere . I very much like Zin's , and this is a cut above table wine Zin's , around 5 -- 15 USD , Im going to get a few cases . look for it if you go to Tj's from time to time.