JoNorvelleWalker

They keep promising a new Whole Foods in walking distance but I have yet to see them break ground.

Almost anything is available for a price, or with the right friends.

I've been reading on Wikipedia that young fontina is soft. My fontina was not.

Indeed, I love it. And I am not the only one. I blame Kerry. https://forums.egullet.org/topic/158072-philips-avance-grill/

I seldom use butter for much beyond eggs and omelets. And of course my mashed potatoes. Typically I buy Shoprite unsalted on sale. However a recent baking project was a batch of aebleskiver... ...for which I needed butter. But what butter? I pored through the butter topic. I searched the web. The aebleskiver recipe I used was from Magnus Nilsson's The Nordic Baking Book. Nowhere I could find what type of butter Nilsson expects for baking. (Nilsson is not a baker.) Naturally I consulted several other aebleskiver sources. Trine Hahnemann in Scandinavian Baking calls for salted butter, stating firmly: "Home baking in Scandinavia has no tradition of using unsalted butter." What I used was Finlandia salted butter in the aebleskiver batter and unsalted Kerry Gold to fry in.

But I love plain sour cream and yogurt!

I envy you. I wish my kitchen had the electrical capacity to run two appliances at once without tripping the circuit breaker.

I'm with @TicTac. Just the thought.

I have a blast freezer on order. https://forums.egullet.org/topic/159512-chocdoc-gambles-on-vegas/?do=findComment&comment=2215135 Black finish. Thinking black would go well with orange.

Ribs, sausages, and Rancho Gordo Marcella beans. Barbara D'Alba and bread not shown.

I've not had any Prime Now two hour food orders arrive outside the promised two hour delivery window. I did have one order (out of many) that for some reason never shipped. But I've never paid extra for the one hour delivery option either. If you need delivery faster than two hours the one hour option is there. I also believe the orders are exceeding capacity to fulfill. That is why they are not accepting new customers in this area. But in the long term is having orders exceeding capacity to fulfill a bad thing for amazon?

Indeed. If only I had a blast freezer! ...oh, wait. Now the question comes down to a choice of orange or blue.

I bought fontina for stuffing the poblano peppers that I had but I couldn't envision how one stuffs fontina (which was by no means soft) into the poblanos. I also had some muenster slices which were softer. For stuffing do you grate the cheese, cut it into little chunks, or do something else?

I agree with @Ann_T, no.

I can get poblano peppers, but they don't look big enough. What cheese do you stuff them with?

Tonight: Tuna, by way of amazon. Recipe of Momofuku ranch, much appreciated but not shown.

Beyond Beef is on sale this week for Prime members at Whole Foods.

@CatIsHungry, ranch can be made without dill! Trust me.

Wish I could boast of a 0.5 liter glass! At the moment I'm imbibing from a 16 ounce Baccarat tumbler, which is barely 0.473176 liter. Myself I prefer larger glassware (and more refills).

I'd love to be able to make chilli relleno at home.

I distrust Rodale. I've been burned. Doubtless the recipes are healthful. Palatable is another question.

One of the rags I read, I'm thinking WSJ, had an article on how unhappy Whole Foods customers are with Prime Now home delivery. In some locations Whole Foods customers are ramming Prime Now shoppers with their shopping carts. The Prime Now shoppers clog the isles and the choicest cuts of salmon are often sold out before noon. Amazon admitted that the market for Whole Foods home delivery exceeded expectations. I needed scallions for dinner so my Whole Foods order arrived this morning. (I used to buy scallions, throw away the green tops, and let the white parts rot; these days I buy scallions, use the green tops to sate my addiction, and let the white parts rot.) But to the point: what alarmed me is this evening at work when I browsed the Prime Now site I saw Prime Now was not accepting new customers, at least not in this area. Except by invitation. Who else uses Prime Now that could share?

Amazon delivered a chunk of Rogue this morning.

I know, I said I was going to make a larger batch of dough. All way too complicated. Maybe next week.

Having some ribs that weren't getting any younger I went with Tskhare Neknebi, spicy ribs, from Tasting Georgia (p344,345), attributed to the Diaroni restaurant in Zugdidi. It is unlikely my old bones will make it as far as Zugdidi, but should they ever, it is at Diaroni I would wish to dine. I also make their chicken with nut sauce. I had been about to prepare a different Neknebi recipe from Tiko Tuskadze's Supra. The Supra Neknebi calls for an onion and egg yolk thickened tomato sauce. Something I could not quite get my head around. The Diaroni Neknebi recipe specifies a simple garnish of raw onion rings. Here accompanied by CSO steamed new potatoes. Served with a bottle of Pheasant's Tears Saperavi 2008. The sticking point was that both Neknebi recipes require ajika, a spicy red chilli paste, in the marinade. Ajika recipes call for bird's eye chillies. Not something I could acquire on short notice. Helpfully Carla Capalbo, author of Tasting Georgia, adds "Make your own...or buy dry red ajika ready made from Georgian food importers." In my spice cabinet, a packet of ajika, I didn't even have to look that far back. Rich spicy meat was almost falling off the bones. I do not know if in Georgia it is polite to gnaw. But if not, tough. Cucumber and bib lettuce salad not shown. As the Neknebi were marinated in a mayonnaise based sauce, I did not think it too far a stretch to serve the salad with Momofuku ranch. A full recipe of Momofuku ranch. It is well if Momofuku ranch remains unknown in Georgia. Else the Georgian GDP would go for ramps.