Martin Fisher

Many ways, I suppose. Dehydrated cucumber.

#1 Dried intestines.

#1 Dried papaya. #3 Dried cucumber.

Same deal with me.

Via Chefsteps... "Tomorrow at 9am sharp (PDT), Joule goes on sale for its new lowest price of $149. Get there on time, and you’ll be cooking with Joule this fall! While supplies last [ships in September.]"

Hmmm! If I had a serious food allergy I WOULD NOT put any trust in a server pounding shots (or a sober one)!! Anyway, innocent mistakes happen! This IS the very reason why I stopped working in intermediate care for folks with serious intellectual disability+. Shifts between three community homes of four residents each — no less than two caregivers at any time (often understaffed.) Several of the residents had food allergies or other serious food related issues. It's VERY easy to make a mistake when distracted by one or more of the residents acting-out, etc. ― which was VERY common. And then there was the issue with dispensing meds — some of them very powerful and dangerous. There were several safeguards in place but it was still possible to make a mistake when distracted!!! An innocent mistake could have been considered negligence — too risky. I loved working with the residents but had to give it up — too much stress!

Thanks for sharing!

David Chang's "Unified Theory of Deliciousness" "But I believe there is an objectively correct amount of salt, and it is rooted in a counterintuitive idea. Normally we think of a balanced dish as being neither too salty nor undersalted. I think that’s wrong. When a dish is perfectly seasoned, it will taste simultaneously like it has too much salt and too little salt. It is fully committed to being both at the same time."

I buy the relatively thick ones so I can pour boiling water on them — haven't had one permanently warp.

Interesting! The top one looks like it's possibly the result of 'fused blossoms' — the bottom one just looks real big!

Isn't it kind of late to be asking that question now? And it's really only a question that you can answer.

I'm with you @Shelby, I love eggplant!

FWIW, Tomatoes originated in central or south America. Likely introduced to Italy by European explorers.

Best of luck convincing those familiar with "American-style" meatloaf that that is, as you say, "almost identical to modern American recipes." Anyway, carry-on.

From Joseph Dommers Vehling's translation. With commentatary by Prof. Frederick Starr [384] STUFFED HARELEPOREM FARSUM WHOLE [pine] NUTS, ALMONDS, CHOPPED NUTS OR BEECHNUTS, WHOLE PEPPER ARE MIXED WITH THE [force] MEAT OF HARE THICKENED WITH EGGS AND WRAPPED IN PIG’S CAUL TO BE ROASTED IN THE OVEN [1]. ANOTHER FORCEMEAT IS MADE WITH RUE, PLENTY OF PEPPER, ONION, SATURY, DATES, BROTH, REDUCED WINE, OR SPICED WINE. THIS IS REDUCED TO THE PROPER CONSISTENCY AND IS LAID UNDER; BUT THE HARE REMAINS IN THE BROTH FLAVORED WITH LASER. [1] Reminding of the popular meat loaf, made of remnants: Falscher Hase, “Imitation Hare,” as it is known on the Continent. The ancients probably used the trimmings of hare and other meat for this forcemeat, or meat loaf, either to stuff the hare with, or to make a meal of the preparation itself, as indicated above. We also recall that the ancients had ingenious baking moulds of metal in the shape of hares and other animals. These moulds, no doubt, were used for baking or the serving of preparations of this sort. The absence of table forks and cutlery as is used today made such preparations very appropriate and convenient in leisurely dining.

What's the Latin name of the recipe?

Seems to me that's akin to saying "there's not a lot you can do to vary roasted meat, etc." To which I disagree. As to the meatloaf: meat and loaf are certainly essential, but ingredients and preparation method can vary greatly. To which Apicius recipe do you refer? A quick search doesn't turn up anything that would commonly be thought of as meatloaf in this day and age.

Methinks most "American-style" meatloaf is likely much different than historic versions or versions from dis-similar cultures.

It's in the condiment section here, too.

Pectin makin'!!!!!!

Possibly derived from potato pudding? There are a lot of very old potato pudding recipes — which proves that sweetening of potatoes was quite common. Potato Pudding, Sweet. Bake half a dozen large potatoes, and when they are done enough break them open and scoop out the contents with a spoon. Beat them lightly, and with a quarter of a pound of the potato flour put three ounces of clarified butter, half a teaspoonful of finely-minced lemon-rind, a dessert-spoonful of lemon juice, a pinch of salt, three table-spoonfuls of powdered sugar, and three table-spoonfuls of milk or cream. Beat the pudding for five or six minutes, then add separately the yolks and well-whisked whites of three eggs. Butter a plain mould, ornament it with dried fruit or slices of candied peel, pour in the pudding, and bake in a well-heated oven, or steam the pudding if preferred. Turn it out before serving, sift sugar thickly over it, and garnish the dish with jam. Time to bake, three-quarters of an hour; to steam, one hour. Probably cost, 1 [cent]. Sufficient for five or six persons." ~Cassell's Dictionary of Cookery, [Cassell, Petter, Galpin & Co.:London] 1875

Store looks much longer. Fridge/freezer as well as the produce area are definitely larger. No special 'organic produce' section in our stores. ETA: Oh, and no wine section in grocery stores in this God forsaken, hell-hole of a state!!!

Store looks quite a bit bigger than the stores here — but that's no surprise.

FWIW, appears to pre-date the great depression by at least three decades. The Ideal Cook Book by Annie R. Gregory, Copyright 1902 Table Talk, Volume 25, Copyright 1910 The Columbus Medical Journal, Volume 32, Copyright 1908

The ship looks like the M.S. Saint Laurent — and here.