JoNorvelleWalker

Thanks, the latter.

Tonight was a work night. Nothing appealed for dinner. If I saw another bluefish I would puke. And I wouldn't have to look very far into the refrigerator. And please don't mention coleslaw. I decided on an omelet, a perfect omelet, Julia style. Mountain Magic tomatoes. Bread. No lack of Soave. My boss had shared this was her puppy's birthday for which she treats him with ice cream. That sounded good to me, I am having a bowl of Haagen-Dazs. I may have another.

Thanks, @rotuts. I actually dug out our dead tree NY Times to read the article, but it you click or tap with your big toe on "Today's Paper" the article is indeed online. Looking forward to hearing that the ancient yeast was not corrupted.

Tomatoes, Hellmann's, bib lettuce, coleslaw (eternal coleslaw), cheese: The salad tomatoes are of course Mountain Magic, my favorite. The slicing tomatoes are new to me, Jersey Boy. First time I have grown them. Finest slicing tomatoes I have tasted. Ripped out the plants tonight. Jersey Boy is a cross of Brandywine and Rutgers. Said to have the flavor of Brandywine with the color and shape of Rutgers. Excellent texture too. Bread not shown. Oh, wait!

Why doesn't anyone give away little baby zucchini?

Strange. But then I was pulling up my beloved tomato plants while the loaves were proofing.

I ripped out all my tomato plants.

I suspect they would have done much better had they not marketed the Paragon as a sous vide device.

Not bluefish. Dry fried green beans. A bit too meat centric for my taste. Amazon used to sell ground pork a quarter pound at a time. Now it's half pound at a time. Why Jeff, oh why?

I'm not a wing person. I'm far too fastidious, sitting here with my white shorts* and mai tai. I had never seen that sous vide wing method before. But now I'm interested to see how this might work for chicken thighs or possibly a half poussin. *just noticed the zipper's open, and yes Jo's renowned white mai tai: https://forums.egullet.org/topic/25600-mai-tai-recipes/?do=findComment&comment=1993719

Just ask @rotuts. Mention something about the fish. I'm still waiting for the promised Whole Foods.

At Shoprite this evening I noticed a knock-off of the Philips for $79. Whether the knock-off works as well as the Philips is another question. My Philips continues to get good use. Which is a minor pain because I don't have room to leave it in position. It is my go-to for steak and fish and chops. Night before last I grilled bluefish on the Philips. Last night for variety I steam broiled the bluefish in the CSO. CSO bluefish was OK but Philips bluefish was better. Tonight's dinner better not be bluefish.

I looked for Mr. Ron's at Shoprite but I didn't see it. Not that I need coleslaw.

I would say "down at the shore at Acme." ...except I wouldn't say "Acme".

I'm still wondering where they hid their bottles.

As a change from grilling bluefish on my Philips grill I decided to try the CSO. The instruction booklet suggests Steam Broil at 500F. Never had I used Steam Broil before. In went the fish. Then the CSO started beeping, asking me to add water. The water reservoir was full. I could not ignore the little oven was trying to tell me something. Then I noticed the fillet was touching the roof of the oven. I moved the pan to the lower broil position, restarted, and everything went well. But from now on I think I'll stick to the Philips grill for bluefish.

Dinner tonight was to have been dry fried green beans. I had a good quantity of green beans to use up and I purchased the rest of the ingredients. When it came time for the green beans I found they had passed to another state of being. Dinner was bluefish and baked potatoes. Green baked potatoes. Coleslaw and tomatoes. The bluefish came out weird but enjoyable enough. Now if only I could get the stuff out of my teeth.

I was going to like this post but apparently I already have

One could only wish... https://forums.egullet.org/topic/155106-amazon-buys-whole-foods/?do=findComment&comment=2211474

Have you ever tried French fried potatoes? If the temperature recovers fast enough after dumping in the potatoes, 375F might be high enough for the final fry? (She asks hopefully.) Of course one could perform the incineration step on the stovetop.

How do you get the tortillas crisp? Are they deep fried and then stuffed? A Kennedy taco recipe I was reading called for stuffing the tortillas with filling and then frying.

Amazon lists the Paragon at $299, but delivery is one to three months. I wonder if $99.99 from RCWilley is a close-out price?

We should know soon. Seriously, I think I'd eat it.

Who is Mr. Ron?

One fish, two fish, three fish, blue fish. Fillet. Bread. Tomatoes from the balcony. Coleslaw (don't ask).