weinoo

Now all I have to do is figure out how to use it!

Just get your tomatoes in jars, and you won't have anything to worry think about.

Thank you!

Yeah @liamsaunt, as @Franci mentions, from the research I was doing about the 3 different chicories I received this week, the outer leaves are edible cooked. By the way, @Franci, the fish you are getting is beautiful and making me envious. Back to cicoria, the 2 that I have used so far have been quite bitter - so I was wondering - do you ever blanch any of the cicoria?

I'm assuming it's a giant green radicchio... https://specialtyproduce.com/produce/Green_Radicchio_8678.php

Unless it's that big green thing?

I'm either blind as a bat, as I don't see the huge radicchio.

This is interesting, as I shop (or did) in an opposite manner. That is, I use (or used) the supermarket for cans and bottles and paper towels and kitty litter, and bought dairy, meat, fish, produce at stores specializing in those items. Which is why, I suppose, it's so hard to generalize about supermarket "quality."

I have a problem with this whole concept (now there's a concept, me having a problem), as supermarkets, wherever they may be, are certainly geared to the clientele in that locale. A supermarket in my neighborhood may have a big Hispanic/Orthodox clientele; I doubt one some 100 miles away has the same. And the change in supermarkets over the past 2 decades, with prepared foods (both cooked and not) has certainly changed the industry. I have never in my life bought a sandwich in a supermarket, or a container of chopped carrots; to others, those items are probably important. All that said, supermarkets that have impressed me include the Harris Teeter chain (a Kroger brand since 2014) I became familiar with when we had our pied-à-terre in Washington, DC. Big, clean, well-stocked stores; nice knowledgable employees and great prices once you "joined" their marketing schtick, aka the HT club. In the tri-state area, there's also a privately held supermarket chain I happen to think is one of the most fun supermarkets I've shopped at in this country; it's called Netcost (I mentioned it in this blog post 8 years ago). Initially geared to the large number of people who came to NY from Russia, so it's chock full of products from there, as well as other fun countries. Stuff never seen before, crazy amounts of things like dairy, smoked and cured meats, etc. etc. They also have an insane candy selection, which doesn't surprise me, as my Minsk-born grandfather sure loved his sweets. Though maybe they need to be more careful with what's inside those sweets... Liquor-filled candy seized in police raid in Somerton; store owner facing charges Others think (or thought, at one time) it was the best supermarket they'd ever been in. Is NetCost The Best Supermarket In The World? Epicurious Thinks So

Photo needs work, but...potato pancakes with sour cream and ikura, seared local scallops. Spinach on the side.

I have to confess: I've caused some damage with a sharp peeler. I cut the tip of my finger (not off) on the first day of cooking school. That was a bleeder. And the one time I cut a chunk of a finger off (a beautiful slice, I might add), the nurses in the ER laughed at me, as I had brought the chunk with me (all wrapped up nice in a plastic bag) and asked if they could sew it back on.

If Wegman's is your favorite, I might have a bridge to sell to you. Either that, or a poorly cooked roast chicken, which is probably what every single place selling them has.

The cherry tomatoes from Hepworth Farms are the same ones that I get from Fresh Direct and the eggs are the same ones I got from Chef Collective - kinda interesting.

According to the recipe (linked above) 200℉ for 2 -3 hours, until nice and tender.

No reason he shouldn't! Please let us know what your filling consists of.

@Dorie Greenspan wrote, beautifully as she does, about a slow-roasted tomato she had eaten in Giverny, while paying a visit to Monet's house and garden. And how she wanted to recreate the recipe. So - from the NY Times Magazine a Sunday or two ago... Slow-Roasted Tomatoes With Olive Oil and Lime But what really got me, I mean really, is the garnish on the styled tomato. Imagine that! Some here are probably apoplectic. Here's the full piece...Everything You Love About Tomatoes, Amplified

I think I posted somewhere that their galangal wasn't perfect, but was workable. Lime leaves were fine, if in abundance.

Someone ought to beef up this topic.

Yeah, that makes sense. Not that I remember my ancestors from Russia/Poland ever making kreplach, though I could be misremembering.

Interesting, @Pam R. One thing I've seen in almost all the recipes I've looked at is that the dough they make is an egg flour dough. Any idea on why they use that instead of a water flour dough?

Also, you wouldn't be the first (by a longshot) to buy two of something, for when the first one croaks (or burns down your house, as the case may be).

That's what I'm thinking. Except I worry about 1500F inside my kitchen.

Not according to the manufacturerer:

The only thing they grab is someone's money.

I can't believe no one has one of these... The Super-Hot Grill a Musician Uses to Make Restaurant-Quality Steaks at Home Beefer The 1,500 Degree Grill - 100% Stainless Steel - The Original for Perfect Steaks, Burgers and so Much More · Indoor & Outdoor