Martin Fisher

Now I've got a hankerin' for Caprine Stew!

Popular on the Costa del Sol too. And probably all of Spain.

Yeah, Wegmans carries it here. 2 pounds for $9.99

Especially great for "pan con aceite de oliva." Bread with oilve oil.

Spanish Arbequina Olive Oil "The main feature of the arbequina olive oil is that it is a sweet oil, i.e. it does not have any bitter aftertaste. Some Arbequina Olive Oils may sting in throat, stating simply that it is fresh. Another characteristic of arbequina olive oil is that it tends to be quite aromatic, giving fruity aromas, like banana and apple. Mature arbequina olive oils tend to remind to the porridge of fruits of babies. This smell is due to the high percentage of polyunsaturated acids that often contain. As these acids are more volatile than the oleic acid (monounsaturated), arbequina olive oil has the disadvantage that it is less stable compared to other olive oil varieties. Nevertheless, Arbequina olive oil, like the rest of the olive oils, has a high percentage of oleic acid, which helps to reduce the bad cholesterol (LDL) increasing the good one (HDL). It should also be noted that Arbequina olive oil has slightly lower values of polyphenols than the rest of the varieties, so people who consume olive oil with the intention of improving their cardiovascular health, should consume other varieties such as the picual or manzanilla. Arbequina Olive Oil due to its soft and sweet aroma and taste has a wider use than other stronger olive oils." <Source>

Extra-virgin olive oil can have a mild flavor depending on the olive variety and stage of ripeness. The very delicate, very fruity, buttery, Arbosana, and Picual extra-virgin olive oil I had in Spain was excellent! I've found nothing like it here. Most of the olive oil here, if it truly is olive oil, is old and nasty!

You'll find the following below the picture of the salt: "FREE SHIPPING ON SALT US DOMESTIC ONLY - OFFER VALID ONLY FOR SALT, SHIPPING FEES WILL BE APPLIED TO OTHER ITEMS"

They're questions for the manufacturer.

Too bad there are no Asian markets locally. There are a couple small ones in Ithaca, over 30 miles away, but I gather they're pricing isn't cheap. A bicycle ride to NYC or Philly and back isn't feasible! LOL

I hadn't thought of it in that way, but that fits the way I eat in a way. But I only eat 2 meals a day. On average, a $1 and $2 meal, a $2 and $2 meal, a $1 and $4 meal, or a $2 and $3 meal. Too bad the word got out in recent years, prices have quadrupled! Same with other 'cheap' cuts and offal—damn you Fergus Henderson, et al. LOL

As @Jaymes said, If it's held or heated to safe holding temperature of 145 degrees F or a bit higher, you should be able to blend it together just before service. The roux that @Lisa Shock mentioned is also a possible option. Or emulsifiers— a smidgen of xanthan gum, or a tiny amount of xanthan gum and gum arabic, or xanthan gum and liquid lecithin (I use liquid sunflower lecithin), etc.

Yes, they don't mention that, among the food-borne pathogenic Clostridium botulinum types A, B and E. Type E, which is specifically associated with fish products, is capable of multiplying at the lowest temperature of any type—the 38 degrees F, noted in the MSU bulletin.

I keep a record of all costs...have to—to squeeze every nickel until the buffalo farts! We don't, usually, think about it as competition at home or among friends and family. But it's certainly an issue when we dine out or order in. We're usually paying BIG bucks in either case, competition definitely does come into play. If that wasn't the case, everyone would be happy and there would be no such thing as reviews. @heidih posted a Sara Moulton podcast interview. I really like Sara—I miss the good old days. She said (paraphrasing here) that food isn't about competition, it's about sharing. Well, partly. Food is about sustenance, enjoyment, sharing, and _________. The order is personal need and preference.

That's all that matters.

Yeah. Although I don't always do my best, I'm lazy at times—more and more as I get older.

Yeah. I'd likely trot out BBQ or charcuterie. But, thank God, I don't have a boss! LOL

What constitutes a good eGullet food challenge?

What's your best (or favorite) meal incorporating these cheap cuts? What's your best (or favorite) budget carnivorous meal? What's your best (or favorite) inexpensive vegetarian meal? What's your best (or favorite) inexpensive vegan meal—that doesn't suck? LOL What's your best (or favorite) inexpensive pescatarian meal? What's your best (or favorite) inexpensive Kosher meal? What's your best (or favorite) budget Halal meal? What your best (or favorite) inexpensive Passover meal? What's your best (or favorite) budget Hanukkah meal? What's your best (or favorite) budget Lenten meal? What's your best (or favorite) ultra-low-budget meal based on your diet restrictions? Etc. etc. etc.

In that case 99% (or more) of my meals are less than $5. And, we all define the term 'meal' differently. I eat more than my 90 some year old, 90 some pound, vegetarian, semi-pescatarian, British friend Mary.

I'd be interested in sharing and discussing the "Food Challenges" we each face—be it monetary or other. It's not easy eating ketogenic on a very tight budget, but I manage.

That's not the intent of the program. The keyword in Supplemental Nutrition Assistance Program (SNAP), is supplemental. The keyword sure isn't nutrition—see the thread I started on the subject. The supplemental benefit for an individual is as much as $192 per month ($2 less than a year or so ago) down to just a few dollars—based on income.

Exactly!

No, you may not. I'll comment more once these off topic posts are moved to another thread.

Don't and won't.

Whatever that means. Some folks like Food Network. We all have our unique preferences. It's definitely not as good as it was in the early years, but it's not ALL bad. I see nothing positive in shaming or insulting some folks.