JoNorvelleWalker

I use the Oxo bottles @lindag linked. I never tried them for oil though. I just pour oil out of the can or bottle that it comes in.

As do I. Maybe I should use it more.

Progresso Loaded Potato Soup with Bacon.

I'm sure it was the cauliflower.

Rancho Gordo Rebosero Beans: https://www.ranchogordo.com/products/rebosero-bean

Ignoring for the moment your excuse "we're not big drinkers"* I'd vote for Fish House Punch, originated in the State in Schuylkill, formerly Colony in Schuylkill -- that is, before George III and all that unpleasantness. Fish House Punch, a favored tipple of George Washington, Marquis de Lafayette, and Suzanne, my dear former boss. https://en.wikipedia.org/wiki/Fish_house_punch https://www.mountvernon.org/inn/recipes/mixology/fish-house-punch/ In an era of servants and slavery, the Fish House cooking, food preparation, and all the most menial of chores were performed by Schuylkill Fishing Company members and their guests: https://en.wikipedia.org/wiki/Schuylkill_Fishing_Company And as I have, if you've ever been floating down the Schuylkill wondering if you might drown, this post might possibly make more sense. *It's never too late to start.

In my opinion, no. The only time I purchased fresh bay leaves I doubt they were really Laurus nobilis. In any event I was not pleased with the taste and I continue to use dried bay leaves.

While I have not yet cooked from either book (and have not cooked much of anything from anywhere in the last two months), I have finished reading both Parsi and My Bombay Kitchen, and can offer a few words of comparison. Short answer, I prefer Parsi. But why not choose more than one! Both Talati and King are accomplished writers. The formats are similar, being organized by food course, rather than by, say, seasons, holidays, or phases of the moon. Or worse, arranged by ingredient or by breakfast, lunch, and dinner. My own pet peeve. The Parsi recipes to my untrained eye are similar, although in his book Talati seems to favor variety meets and game: "How shall I prepare my brains tonight?" you may be asking. As a resource on Parsi religion and cookery I'd give the edge Parsi. My Bombay Kitchen slips more over into My Bay Area Kitchen. Not a bad thing mind you, should you be into cuisine from California. But still. Other things that give an edge to Parsi: the binding is impeccable and there is a real bookmark. Temperatures are in Celsius, and accommodation is made for convection ovens. Still there is one fault. I believe I found an error in the introduction... "So from the Parsi's first arrival in India, lets fast forward nearly a century-and-a-half to me [Talati] sitting outside the much-loved French patisserie Maison Bertaux in Soho." I cannot help but believe Talati is confusing centuries with millennia -- that or he is far older than he looks. What, may I ask, are copy editors paid for? And lest I forget, the photographs in Parsi are gorgeous.

I've been puzzling over this bit of confectionary tragedy for days. Puzzled enough that I went out and stocked up on half a dozen Toblerone bars while there was still time. What could be more iconically Swiss than the Matterhorn?* That is until global warming and plate tectonics push the Matterhorn over into Italy or the South China Sea. Turns out the mountain isn't moving fast enough although Toblerone production is being relocated from Switzerland to Slovakia. I have nothing against Slovakia. The beloved boots without which I could not walk far are crafted in Slovakia. Boots worth every penny. But why, why Toblerone? I have sad narcotic visions of vile Cadbury imitation chocolate being peddled in the US by Hershey. All legal until the Mary Wollstonecraft Shelley populace comes with torches and pitchforks. Or I guess possibly that was Phantom of the Opera. *and maybe cuckoo clocks, at least according to Orson Welles in The Third Man.

Before adding the ingredients.

Pot of Rancho Gordo San Franciscano beans.

Something like that.

https://potatorolls.com/products/long-potato-rolls/ That said I am very, very sad. I wish search engines had never been invented. Martin's potato rolls have long been a staple of my hot dog and Hamberger experience. I delighted when Kenji affirmed my love of Martin's products. Now my liking of Martin's has all come crashing down. It is sad but I stand by Kenji on this one. If you enjoy hotdogs, buy Martin's. If you prefer to sleep at night, consider other options.

My refrigerator seriously needs defrosting. If you have time on your way back to Minnesota could you swing by New Jersey and help me defrost mine? Thanks in advance.

Or, my vote, you might want just to walk on by.

How about a gift certificate?

Indeed, I'm sure pan frying would have improved these Shoprite eggrolls quite a lot. Sadly I needed a convenience food and could not face the prospect of hot oil. Although I can report that cooking one in the Anova on air fryer mode improved the palatability. Still, these eggrolls are unlikely to be a repeat purchase.

Shoprite prepared pork eggrolls are vile.

Good guess. "Low vitamins" means low B12.

I use a delonghi: https://www.delonghi.com/en-us/livenza-digital-all-day-grill-with-waffle-plates-cgh1030d/p/CGH1030D

As far as I know the APO does not have Bluetooth, so it is unsurprising ATK had a hard time connecting via Bluetooth.

I have quite a few Teamfar pans and I have been very pleased with them.

I fried an egg.

I thought the hot pot was just ceramic?

I am home thanks. I miss the hospital food. I do not miss eating from a tray table.