weinoo

Not for nothing, but I've recently changed how I cook Brussels sprouts, pretty much no matter their size. That is, they get sliced/shredded, and then steam sautéed, be it with bacon, or just with some olive oil and garlic and the water clinging to them after rinsing. They get very sweet this way.

I don't see dry ice too often in the shipments I get; D'artagnan uses ice gel packs, and so did Imperfect on the recent order with chicken. I think I've gotten seafood from Great-Alaska-Seafood, and that definitely had dry ice in it. But they are pretty much experts in freezing and shipping frozen seafood.

I'm no food scientist or heat scientist (my mother thought I'd make a good vet), and I'm sure we'll hear from them... I think the way the steel affects heat in the oven is that it keeps the heat more consistent. Baking on top of the steel is I guess like baking on an oven floor, so I imagine some experimentation will be necessary, but I didn't find much difference with these cookies, and Edd (yes, that is how he spells his name) in the one tin baking book says that it helps some of what he bakes from getting a soggy bottom crust. When I roasted chicken thighs underneath the steel (after it had heated properly), they crisped up quite beautifully. My oven maintains quite accurate heat, according to the thermometers I have in there, and I would think if an oven is squirrely, the steel can only help.

Now I know some people dislike green peppers. And I know some people dislike corn. Etc. Etc. (yeah, my problem, and maybe it stems from those oh-so-annoying crudité platters of the 70s (when we weren't doing things which took away our appetites), happens to be raw broccoli, cauliflower, green beans - anything which might be fed to the livestock in that state!).

Isn't a fair amount of "battery" chicken sold as fresh, actually at some point in its processing held below freezing? Or something like this... They really clarified the situation.

Looks great, @Shelby. But... Is that raw broccoli?

When does 3.0 come out?

The really scary thing would be if you'd ordered 3 boxes of stuff from them, and they came in 3 different delivery trucks. (But would it surprise me? Nah.)

Crispy oatmeal cookies...an old CI recipe (2008-ish).

Why remove it? The steel currently in my oven weighs close to 25 lbs...it's annoying enough removing it when cold. I baked cookies on a cookie sheet on it yesterday, and the new One Tin Bakes (eG-friendly Amazon.com link) book I just got suggests baking in the tin on a steel/brick/whatever. So my top rack is on the 2nd highest level, and the steel stays on there permanently (I can hope). Ignore the yellow Descoware; it's where I store it most of the time. You know, just in case I want to do a bread that way. The nice thing about those top 2 shelves is that they are full extension, on glides. And they support (allegedly) 50 lbs.

One of our favorite, long-lost Chinese restaurants, had a great version of this, and it was always on the table, as a freebie when you sat down. Sorta like the cole slaw and pickles used to always be on the table at a Jewish deli in NYC.

I wish we could, too. Where in NM are you?

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?