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Rao's has always been crazy expensive for pasta sauce. In NYC in the 90s, good old Classico was going for like $3... and Rao's was asking $9. Only in the past year or two when their stuff started turning up in Costco did their multiple drop... but they've always been the expensive brand. This is a return to normalcy. Account for inflation, and they should be at $20 if their historical performance is an indicator of what people will pay.

Are you using one of those water purifier setups that has a long UV bulb inside a quartz tube inside a sealed and non-seethrough housing? UV generally is pretty scary... it is not visible, but if you look at it without eye protection you can wreck your retinas really quick...

Looks like shwarma to me... gyro meat is usually more homogenous and without distinct stratigraphy. I think Liuzhou's Chinese respondents should get partial credit for their Brazil answer... from 12 time zones away, that totally looks to be in the same ball park as rodizio. And editing to add that the little thing under my avatar that says Philadelphia area is actually correct, so that is where I'm located.

Usually you can get them in multiple formats, everything from Kindle to PDF. Use what makes you happy. And there is no subscription involved here. The ONLY thing the Humble Bundle people sell as a repeating subscription is a video game of the month thing. They don't make you sign up for that to get this.

Here's an interesting bundle of books that can be had pretty cheaply... https://www.humblebundle.com/books/calculating-chef-chronicle-books-books?utm_campaign=07_0562&utm_medium=paid&utm_source=facebook&utm_content=2022_calculatingchefchroniclebooks_msrp&utm_term=2022_calculatingchefchroniclebooks_book_bundle_desktop&fbclid=IwAR11C2cOmFdWuseqyx88Tuuu29PAbHalLLUuQx1U9_ODaM8TLhk34DivPjA Season: Big Flavors, Beautiful Food One Pan, Two Plates Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough A Table: Recipes for Cooking and Eating the French Way Flour: A Baker's Collection of Spectacular Recipes American Sfoglino Once Upon a Chef, the Cookbook The New Homemade Kitchen Glorious Pasta of Italy Mastering Art of Chinese Cooking Ruhlman's Twenty Sausage Making Model Bakery Cookbook Bar Tartine Heirloom Beans Baking with Less Sugar Zingerman's Bakehouse Saveur The New Comfort Food Pasta by Hand Muffins and Biscuits Mango & Peppercorns Country Cooking of France Grilled Cheese Kitchen Flour, too Huckleberry Lavash Art of the Slow Cooker Josey Baker Bread Vintage Baker Noodles Every Day

Are the prepped proteins at Costco regional rather than national? I don't recognize that lamb shank purveyor. My Costco in PA has had 2 types of lamb shanks, both very tasty. Here they're all branded Ruprecht's... the most often available is the mint/rosemary... every so often they did a moroccan spiced version too... though I kinda think the mfg regretted doing that since subsequent batches of mint/rosemary had a distinct cumin tinge to them, as if the Moroccan spices sunk into the cooking vessels and wouldn't leave.

Sad news. I'll miss his diligent upkeep of the ebook bargains thread.

Maybe widen your horizons to fusili bucati as a possible shape for your purposes? Hollow like bucatini and such, but shaped like telephone cords.

Got any more details on what it is like? Is it sweet tea that had yeast thrown into it? Is it grape juice that had tea leaves thrown into it? Is it wine strength? Is it beer strength? What is the source of the sugars that are converted to alcohol, since tea doesn't have any? Is it a derivative of the Mike's Hard Iced Tea kind of commercial products? There is a whole giant range of possibilities floating through my mind, some more appealing than others. Using tea as an adjunct to wine grapes to fill in what they didn't pick up from their terroir is an interesting idea... A riesling that doesn't have enough structure to be interesting could be infused with a greener oolong that brings the lilac and orchid notes maybe? Plenty more unpromising grape opportunities that might be saved by infusing them with some tea... But I have no idea if that is what you're taking about...

I've got: Sansaire CSO IP Paragon magnetic hooks from direct eG enablement... perhaps other stuff too.

Have both of them... and they're definitely great!

They bought the local big industrial bakery a few years back... Grandpa Stroehmann was overtaken by the Bimbo in the Philly burbs...

I paid about $1.70/lb... Have made some delicious pate this week by adding some bacon grease, caramelized onions, eggs, cream and wine to pureed raw livers thensous viding it in a jar at 155F...

Now that is some creation of shareholder value! Temporarily. Wonder who has a short position on meat packing stocks?

What is this "too much cheese"? That is a novel concept I'm having trouble wrapping my head around...

It seems to me that Brewsy is trading on the inexperience of its target market. They seem to be selling yeast packets and labels and gallon jugs. You do need stuff like that to make wine... but it is not all you need to make wine.

My local homebrew store gets 6 gallon buckets of grape juice in from various parts of the world around harvest time. I've fermented a goodly number of them over the years. I find that the "let nature take its course" methodology makes pretty OK results when the initial material is good. That means stuff the buckets in the basement and let them fizz and ferment with the yeast they came infected with. Some wines would have benefited from adjusting the acidity at the beginning... came out flat and flabby tasting... others did not. I did one of the concentrated juice kits once, and it was fine too... not too onerous, though it did need yeast added, as it had been sterilized when it was concentrated and packaged.

Interesting. What complementary flavors are in them, or is it just herb, sugar and dairy? A just thyme ice cream scares me a bit, as I find that too much thyme in anything ends up with an industrial cleaning solution aroma that I just can't find appetizing. I'd bet browned butter solids would really make the sage ice cream flavor pop.

Wow-- I'd not recognize that as sage. Around me the sage that grows has more oval leaves and purple flowers. The salvia genus is really broad. https://www.google.com/url?sa=i&url=https%3A%2F%2Fgilmour.com%2Fgrowing-sage&psig=AOvVaw02ElCvBOutMmcz3jEdlzc8&ust=1636248186774000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCIi-rtrJgvQCFQAAAAAdAAAAABAD I presume that photo of yours is of scarlet sage?

Scallop origin is unknown... Packaging says "wild caught in the North Atlantic", which presents many potential sources. The freeze job is quite impressive... each scallop is individual and not agglomerated into a brick of scallops, so buying a pound of scallops does not require plans to use a whole pound at once... Buying a pound of "dry" unfrozen Peruvian 10/20 scallops from Samuels would cost about the same as Lidl, quality is about the same, but I'd need to splash out on a liquid nitrogen fill up in order to freeze them as well as the Lidl ones come. As to chocolate, I'm a fan of the 70% sea salt and caramel bars, as well as the 56% sea salt bars. They have a heap of single origin chocolate as well, but I've not gotten around to exploring it, though at ~$2/bar it's on my agenda sometime.

I like Lidl quite a bit. I'm a regular buyer of their frozen scallops and chocolate bars.

It may not place one at the top of their to-do list... but if you ever appear on their to-do list for other reasons, you can be sure that a search warrant is immediately obtainable for whatever fishing expeditions they may wish to utilize. Go ahead and order what you want... but know that your civil liberties are potentially part of the price you paid.

It totally is. Nobody here should get one and talk about it. That would be a very bad idea for members not based in NZ. I recall hearing that the Feds have some sort of way of getting told you bought one of these things, and that makes the whole probable cause thing a whole lot easier for them if they ever want an easy excuse to bust down the door of your house.

Turmeric, black pepper, salt, and thyme makes a great seasoning on scallops... I think that idea came out of the Grey Kunz book... works very well.

I always thought the sauce/gravy distinction was in whether you cooked some meat in the sauce or not. Tomato sauce you boiled sausages or meatballs or bracciole in was gravy and fresh tomato sauce was sauce... But maybe that is a distinction I made up for myself.