weinoo

That almost looks like a type of radish, @johnnyd.

I like that their free shipping kicks in at a low $30 worth of product. When I use up my current supply, I'm gonna give them a go! (Wish they had rice too).

Doesn't the old adage of a fruit should feel heavy in the hand for its size work for lemons and limes in terms of juiciness?

That's your first problem... That's your second problem... Nope. If you know restaurants you like in your area, just keep supporting them. Sadly, lunch in restaurants which focus mainly on dinners (if that's the case here and that's what the "ratings" were based on), tends to be an afterthought. Often, the cooks will be prepping for dinner and have to make lunch in between their prep. It's like brunch for cooks - a heinous shift.

All kidding aside, when I first started making Caesar salads, I had an old paperback, either Julia's or Jim's (basically, the same person almost), and it was the first time I'd learned of a coddled egg. ONE MINUTE EXACTLY! I wish I could find the book - it may have disintegrated like a few of my older, heavily used cookbooks. And I wish I could send back all the bad restaurant Caesar salads I've had; we actually had a good one a couple of weeks ago, but had it not been, I would have screamed - because it was $21!!

I really like my... Breville (eG-friendly Amazon.com link). After reading lots of reviews, and seeing it for $99, I took the plunge and have not been disappointed. Whether or not you need one, @JoNorvelleWalker - I'll leave that to the lurking psychoanalysts.

At least he credits the person from whom he stole the recipe idea.

Well, that is a difference, obviously. King happens to be quite good, not that it matters. All women in the kitchen, not that it matters. Just don't go dropping that Fissler on your foot

I guess it's not just Jacques and me... Why You're Probably Undercooking Your Green Beans (and Pretty Much All Your Vegetables) https://www.nytimes.com/2021/06/30/magazine/long-cooked-vegetables-recipe.html Etc.

Don't show Jo...

Exactly - otherwise, at least to my taste, they are a little "grassy."

30 second green beans are raw.

Good question!!

I have another friend presently in Iceland - she's a horsewoman. If you get a chance... Ride an Icelandic - she says they are the smoothest horses she has ever ridden. They also like to, after a morning ride, roll around in the dirt and grass...

Sneak some of this into the house...just don't tell...

Gorgeous stuff, @Shelby. See! That's the problem with going to grad school!

He had a restaurant here in the city for a while, called Agern. At Grand Central, which was weird.

I had the opportunity to work with Gunnar Karl Gíslason a number of years ago, at a Nordic food festival here in NYC. Of course when his book came out, it was on my list...and purchased. NORTH (eG-friendly Amazon.com link) Meet The Chef Behind The Best Food In All Of Iceland

Can I submit that good pork (e.g. Mangalista, Korabuta, Red Wattle, Old Spot, Duroc, etc.) is a wholly different ball game than factory-raised product. And I'd submit the same for beef and its various grades, breed, how the cattle are raised, slaughtered, butchered, aged, etc. As to your test @Smithy, can you really compare a shoulder steak to a ribeye?

Are you able to source the Nathan’s with natural casing? I like those, and Brooklyn Hot Dogs as well.

They should have called the three companies Snap, Crackle, and Pop.

Right, but the supply chain is held by and controlled by the parent corporation, and they set the prices they charge to Shoprite, I think.

My guess is that there is some gouging going on. I don’t see the profit of these large companies doing anything but going up…that includes Wakefern, which owns Shop-Rite. Privately held, so we are unable to see annual reports; however, they do close to $20 billion in sales yearly.

With some of the pizza I see consumed here, they don’t have to go that far.