rotuts

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.

@blue_dolphin find one of the Oxo's not for your eggs and decide just saying

@Shelby Yikes ! do I love sausage or not ? you effort looks so delicous good for you

P.S.: im going to have to dig up that old Rx so thank your for reminding me wild rice , cooked al dente then toasted pecans citrus , green onions , red onions and etc so god then why not now ?

@kayb that's an interesting Rx a long time ago either via The Frog Commissary Cookbook or The Silver Palate Cookbook one of them had an Rx for wild rice , pecans , and citrus it was to die for so long ago. and I made it back then over and over.

Red is always Best Green ,not so much I do High-ley recommend both of these OxO NotOmelet etc if you can get them easily Click-Click ??

Two collaborations I Always forget : Eggs and Tomato's and Rice and Tomato's personally not for me , for some reason Seafood of all kinds , and tomato's

C&B could not find my Oxo-small it was said there was only one they secured it for me as we discussed this politely telephonically wellI did fined, a small nice white cup for drip coffee while I waited they could, not of course fined the Item they secured for me but ..................... does C&B monitor eG ? so they actually had 8 of the small Oxo's mentioned above : I bought an extra one Why ? here are the various I have. the third from the bottom is my WorkHorse its no longer made , but I have three I use one one still in the wrapper from BB&B I think it lost its place quite some time ago, because of a ' lip ' of plastic on the handle for preventing it form submerging in your "" Soup " but it had and has if you have some the key to Spatulas : Firm Shaft , no bending while working with it and a fine flexible silicone end that's sharp to clean up your bowl the second one Rubber Made is a bit of a disaster the shaft is not study enough to Do Your Work and the rubber work end is not sharp at all ! so now Oxo has these forget about Omelels these are a mighty fine Bowl Scraper and the like if you can find both , fine the larger is for Big Bowl Work and the smaller is for Small Bowl Work. you wont regret looking to these with just a click or a visit to your Local Maul the later I don't recommend unless there is a Fine Place for Good Food just saying

do love Lee Valley or what ? a bazillion years ago when they started out I used to get some very fine wood working tools from them in Canada , but sent to USA. including Earth Magnets there was the usual effective 20 % real money discount based on the Loonie then they Wised Up and had a place in NYS I think good for them !

P.S.: ive seen people and have known some who eat there Burgers UpSideDown. you pick up the burger w your thumb on the top of the plate presentation your other fingers underneath that Presentation then as you move that Bundle of Deliciousness to your Boca : the thumbs are on the lower aspic , and the rest of the fingers on on the top Beets me if an advantage is gained. Im sure Researchers here on eG will be On Top of this. soon