weinoo

Strangely, no...

With my imperfect chicken thighs from Imperfect Foods, used the leftover roasted ones to make some Duke's heavy chicken salad. Scallions, celery, olive oil, mustard, vinegar all helped too. And served it with another salad, salad stuff not Imperfect, yet not perfect either.

LULU!

Exactly - I never refreeze. This stuff was probably still half-frozen, but sitting on that ice pack, and in this weather...is the same way I'd be defrosting it before use. All the money Imperfect saves by buying the "excess" inventory and whatever else - they just spend the profits on cardboard boxed and dryer lint!

I'm a fan of salting cabbage prior to making cole slaw. And of course Japanese quick pickles practically equals salting them.

I generally don't find this to be a problem; with frozen product I get from, say, D'artagnan, it's almost as good as the same product purchased fresh.

So cool!

My two favorite French salades. I keep upping the mustard component, not that there's anything wrong with that. On the hot plate: baked potato, roasted chicken thighs, sautéed escarole.

Wow - that's a lot! I am certainly not surprised that how an animal is raised, and under what conditions, contributes greatly to the final product. I wish more people understood this (then again, I wish giant agribusiness to go to hell, but that's another story). How do you market your pigs? Do you sell any product directly to consumer? I've been able to taste a few of the breeds you mention, by buying pork at the farmer's market - and I particularly enjoy the Gloucester I've gotten from DeBragga.

Staff note: This discussion has been split from the Imperfect, Misfit, Etc. (The Food Delivery Services) dicussion, to keep topics focused. So now that I used one of the proteins last night for dinner, it has me wondering. I roasted (seasoned, duck-fat rubbed, strewn with onions and lemon slices) 4 of the 6 chicken thighs (3 to a package), bone-in, skin-on. These are Cooks Venture packaged thighs. (As an aside, I love that one thigh can weigh like 7 ounces and another 4, but that's a story for another day). Cooks Venture is a bird marketed as heritage, which I've come to enjoy via Fresh Direct (after they screwed me and stopped carrying Joyce Farms). These thighs neither tasted like, nor had the texture of, any of the other Cooks Venture chicken product I've cooked previously. Granted, it's only been like 3 or 4 times, but...just no way these were the same. I'm either nuts (very high probability) or some Perdue snuck into the woodshed at one of those farms.

An online, digital fundraiser (as if there's any other kind these days): Julia starts around 10:30: (Jamie Barton is fab). https://www.operaphila.tv/bon-appetit/videos/bon-appetit

But, but, but... ice cream ought be made with the freshest stuff available!

It sure looks like it's available via Amazon Fresh whatever (via WF). I haven't used this service yet. Amazing how the high-quality chicken game/availability has been upped the last few years. The problem becomes does it end up like Perdue?

And yes, your haul is practically perfect imperfect!

I think we can expect different packaging, depending on the region we're in. As to the limes and garlic - I have come to the point, no matter how ridiculous something might be, to not let it surprise me.

I think they were using the carrots as insulation 🙂. Though more properly, I believe ice should be on top of the proteins.

Interesting - I'd never seen that chicken at Whole Foods, but it's been since March since I've shopped in one of the stores.

OK, so considering I totally screwed up my food delivery orders this past week, by both not submitting my Fresh Direct order in time (meaning I got nothing), and also not updating my Imperfect box in time (meaning there are items in there I wasn't going to order), things aren't all that bad. Imperfect came last evening, in its time slot... @Chris Hennes shall note - the proteins came in the same box, in a paper bag, on top of this... So they were nice and cold; whether that would be the case on a 95℉ day in August is another story. Carrots are friggin' weird. Citrus, apples, pears, broccoli, peppers, onions, potatoes (this time) all fine. Some of this must just be excess inventory (which I think they note on the website?). One pear had a slight blemish - no big deal. And the peppers are not a gorgeous shape, otherwise they're fine and since I use them chopped up or roasted and chopped, not a problem. With 2 packages of chicken thighs, a pound of heritage ground pork, the produce - I'd say about 33% less expensive than FD or going shopping. And I get Cooks Venture chicken to boot.

@rotuts @Margaret Pilgrim has a real butcher down the road apiece.

Pizza night last night; always a time for reckoning. I made and used a dough that had fermented overnight, but without refrigerating it. Just shaped, benched, and used. slightly lower hydration, KA Sir Gallahad flour (like 11.7%) - trying to get to the NY style crust. This did not achieve that, nor was it as good as the last crust I made. Still tasty, though I had a little trouble with the roundness on this one...let's call it Pizza al Taglio. Much more architecturally circular... I know, I know - parchment. I'm a wuss.

Bought one...

With those desi chanas from @rancho_gordo, I made this very delicious chana masala, going so far as to grind the whole spices as needed. Served with Basmati rice and a salad. They'd (Cervo's) been closed since a day or two before Christmas, and they opened back up yesterday. I ran over and grabbed these... Then I preheated the cast iron in the oven for an hour, turned on the broiler to get it even hotter, threw them in...and in less than 2 minutes dragged them out. Onto a plate (don't touch that handle!). Salt, pepper, olive oil, lemon juice - nothing else needed, they are so delicious. Galician Albariño went well....

Not really that hard to come by. Plenty of on line sources for heritage pork, Berkeshire pork, whatever... https://www.dartagnan.com/buy/berkshire-pork/ https://www.debragga.com/pork.html (If you think Kurobuta is great, Gloucester old spot...) https://www.snakeriverfarms.com/ https://www.fossilfarms.com/collections/berkshire-pork And on and on.

This may help you with milk stuff... https://www.idfa.org/pasteurization https://extension.umn.edu/preserving-and-preparing/homemade-ice-cream

How much do those soy sauces cost? I see a date on the bottom of the bottom jar - I'm assuming that's the production date? Or maybe when they added the iron(why?)?