rotuts

P.S.: I recall I have some Saint Illtyd from Tj's that @FrogPrincesse mentioned above , from last year. I vacBagged about 4. and froze https://forums.egullet.org/topic/155097-trader-joes-products-2017–/?page=16 that works really really well for a Toastie they are up next as long as I have OK tomatoes.

Toasties last night : mise tomatoes on the vine , MarketBasket on sale Apple paper-bag aged for a few days. TJ's FR Brie , also home-aged. Tj's PigsThatFly sourdough CSO'd in two stages : light toasting on toasting setting , then on a pan w Kalamata OO , oregano over the bread and tomatoes , then brie and steam-broiled until golden I sometimes touch up w a torch. green onion from the WindowGarden delicious it was !

I decided a needed a little adventure early this AM went to Tj's w a brief stop at Walmart , on the way the web said my local Wal had these two items : Rancheritos mentioned here : https://forums.egullet.org/topic/155163-snacking-while-egulleting-part-3/?page=14&tab=comments#comment-2189178 by Smithy and why not see what all the fuss is about this new double chocolate Oreos ? my Walmart had neither ! at TJ's , more investigations : had to at least try them before they sold out. I do like chocolate. Im sure the flavor notes have been discussed here at lengths to me , they tasted like white chocolate w some added raspberry flavor(u)r too sweet really for me. but glad I tried them so I had to find some consolation for my trip : they were out of Pound ' pancake' Bread. the above will do until the shipment of PPB comes in.

@Duvel not to be too premature ... where are you going next ? thank you again for this blog and the next !

I know every country has its own sensibilities and i try my best not to judge here , eel is no longer served in many sushi ' bars ' as its said to be endangered its one of my favorites and have not had it in some time. fresh water and salt water r yum yum !

nice knife ! Id only remove any rust , via some sort of rust removal solution. look into that carefully the patina of age makes this knife remarkable. and Id clean up the wooden handle , but not sand it then maybe some oil on the handle to cure. I can't imagine the steel is of the highest grade , i.e. Japanese steel its a tool meant to work with 1000 grit will make it razor sharp , and really no need to go that high. make sure you ' temper ' or bevel off the final edge w a ceramic round possibly stone one light pass. go to EdgePro and see that final step there https://www.edgeproinc.com/videos-32.html great find !

Im not a whisk(e)y drinker but would have really enjoyed that tour and has a few sample of the older stuff BTW do you remember what's after the whiskey's on this panel ? I couldn't make them out. even after magnifying them Im pleased someone is having some top notch sushi and possibly sashimi Id live on the stuff , highest grade , if i could .

@liuzhou its odd not to like corn. wonder if you were served ' starchy ' corn the kind grown for animal feed. green bells I can understand not so much sweet corn to each their own experiences

@chromedome thank you. what Id really like to see no joke here is snacks for the Curling Championships real deal why ? well I saw them a few Olympics ago and well , I also saw Curling on take a breath , please on Corner Gas https://www.imdb.com/title/tt0397138/ but I did enjoy the Olympic coverage many years ago. cheers

on the new plate , even !

I had to try the vanilla version after the chic. : as you can see a lot is missing before I was able to take a pic. this cake is much more flavorful than the chocolate and might not be as dense. prefer it.

the first 1/2 of a steak sandwich steak is SV p RB40 treatment the old Wegman's thick cut sirloin , on sale back when the store opened opened , w good marbling Ive posted about in the past. tender , very tasty lettuce and tomato were added last no time for a pic after that

thank you for taking the time to share. great food and great pics. too bad about the shoe.

I agree : Mussel Chowder can be very fine.

@CanadianHomeChef Im looking forward to your ripe tomatoes I do hope they are tasty if possible , do you know the variety ? I used to grow tomatoes ............... and , they size when ripe ? Im just curious. it seems the C&G is superior to the other model mentioned way back in this tread.

here are a few Ive found on the internet : https://www.geniuskitchen.com/recipe/jaspers-new-england-clam-chowder-278763 there are serious details here : https://www.seriouseats.com/2013/01/how-to-make-real-new-england-clam-chowder-the-food-lab-recipe.html cheers BTW @liamsaunt Jasper's recipe seems more authentic as ' real ' NE CC does use salt pork as that;s what they had , and it was cheaper than bacon. personally , good quality smoked bacon , not too much , can elevate this dish. just because Crusty Old NewEnglanders didn't have an ingredient , doesn't mean the traditional Rx can't be sent into a different direction keeping all the real base equalities intact the SE Rx discusses all this , including several interesting notes on ' creaminess ' that's not the same a over rich-ness. NECC is creamy , but not overly rich. on one of my bazillion or trazillion videos I have on Hsrddisk , JW himself made NECC and on another NE fish chowder if you like NECC , consider looking into NE fish chowder. with the right white fish , back in the day Cod or Scrod ( small cod ) using the frames for the stock it was to die for I sued to get NEFC at No-Name restaurant a long long time ago. you should look into NE Common Crackers too. PS I don't really know why I prefer my fish and seafood w/o tomatoes whatever dish has them in it , to me might be better w/o the tomatoes seem to hide a lot of the fish/shelfish simpler tastes. I do love tomatoes a bazillion other ways though ......... had to fine , but woks w both these soups. how about some NE Indian Pudding for dessert ? PS : be careful w bottles clam juice its quite salty. one last P.S , or P.S.S.; I highly recommend Jasper Whites ; ' 50 Chowders ' you can get a good quality used copy for 5 bucks or so : https://www.amazon.com/gp/offer-listing/0684850346/ref=tmm_hrd_used_olp_sr?ie=UTF8&condition=used&qid=&sr= cheers

these SB's are starting to be like deja vu all over again.

I hope I found the right Forum pls excuse that this is a very Low End point of information. : here I posted about a chocolate cake w frosting from TJ's : https://forums.egullet.org/topic/155097-trader-joes-products-2017–/?page=16&tab=comments#comment-2188387 my question pls excuse is about commercial frostings and tubs Im assuming that the versions I had a long time ago had powdered sugar as their base then Tubs were introduced with seriously saturated fats was this an comic move ? based on sugar prices ? or close to free palm oil that could then be super saturated ? than ks

it seems on a recent visit TJ's was out of ' Pancake loaf cake ' so I looked around and got this : some time ago I got a similar ' sheet cake ' and it was dry as a bone, and I reluctantly took it back who doesn't love a bit of chocolate cake ? [ed.: no response necessary ] this now was moist enough , w a thick layer of frosting. isn't it about the frosting ? the frosting is a bit ' thick ' , then I noticed its not butter-cream , but cream-cheese F. a long time ago , when I first started cooking for myself , I used to bake a chocolate cake some times on week ends. BettyCrocker was not the co-pilot , but the pilot herself ! Id carefully split the dry ingredients of Betty's chocolate cake mix in 1/2 and bake a single layer. back then , Betty also had chocolate frosting in a box. it was possibly flavored powdered sugar ? all I needed to do to make a thick frosting was to add the PS-frosting mix to a bowl , a little water and some soft butter : Butter Cream ! and Im still alive ! now there only seems to be tubs of ' frosting' on the shelves. so thick w saturated who-knows-what-cheap fats etc i wonder why this changed ? did powdered sugar become so expensive ( and its about Price when you go into the supermarket ) thats SetConcreteFrosting became the norm ? any way , this is OK Ill get some TJ's iceCream for the rest and might try the Vanilla :

now I know this is going to seem odd : I like the TJ's indian for an occasional IndianHit. Ive noted that the Butter Chicken is very similar to the Chicken Tikka Masala. I have not had both at the same time. who really remembers tastes so similar if you don't taste them at the same time > however , of interest only to me , one is significantly more expensive than the other. the Tikka ? they hide that difference by ' meeting the price point ' but giving you significantly less. sometimes , days are slow here I I go to Tj's when its not busy .

Im also reluctant on BS: but those Id eat if they appeared on my plate . they look about as good as a BS can get. make them myself ? doubtful

Ive used the bowl scrappers mentioned above they can be very good if flexible w a sharp edge. the Oxo has an advantage ; the handle makes it easier to get into the bowl w/o having to reach so far into the bowl.

@Shelby looks fabulous ! and no GreenBell's in sight ! pizza looks delicious !

@curls thanks I missed the ref to low pressure when scanning the Rx I was a bit puzzled that she though using ' just off the boiling ' water as a KikStarter but Ill try to match her technique as soon as chick goes on sale ! I think its a rest idea to save 1/2 of the chicken for another dish " Milk Street " did a bang-bang chicken recently , and that popped into my head for the second 1/2 cooked chicken Im getting her book from the library

how was the chicken meat after the iP ? was the breast meat dry ? Im reluctant to iP meat , prefering SV thank you for trying this Rx. Ill have to try it myself soon.