Midlife

Spicetrekkers appears to be in Canada and I’m in the US. Not sure about how buying from them would work.

Penzey’s has a salt-free Tuscan blend that I’ve been considering as an alternative if nothing more promising turns up.

My wife and daughter spent a week in Italy last year and I was gifted a bag of a really good Italian spice blend they bought somewhere near Milan. I’ve run out and, sadly, didn’t keep the bag. I’ve found a few possible subs on Amazon, but thought I’d reach out here to see if anyone has a great reference for a product I can buy in the US at a reasonable price. There are lots of US-made blends around, but the one they brought me seemed to be way more flavorful than any I’d used before. TIA!!!!

Ouch!!! I need to check if my Joule works in our new home. Have a similar issue when we moved recently and had to resort to a T-Mobile 5g Gateway for internet (only reasonably priced choice here). Our Epson printer does not like 5g and T-Mobile customer support has been unable to find a work-around even though they say the gateway has a built in 2.5g capability. If we want to print anything from our phones we have to email it to a laptop that is hard-wired to the printer. Annoying!

Been using this for a while. It’s not a true aged balsamic at all, but it’s a simple, easy way to brighten up some veggies with dinner.

cooking wine, msg, chicken bouillon powder, water, soy sauce, maltose, granulated sugar, salt and potassium sorbate. What, in that list if ingredients, woujd be “burning hot”?

I think I’ve got it now. I think the majority (maybe only) of the time I see “broccoli” on a Chinese restaurant menu it’s in Beef w/ Broccoli and at a “Chinese-American” restaurant or a Panda Express, and is definitely western broccoli. I just assumed it was because the restaurants were playing to American preferences. Come to think of it, Gai Lan IS served as a separate dish with a sauce. So my issue is really simply whether or not the place has Gai Lan on the menu, with Broccoli Beef being legitimate.

Interesting. Would you happen to have a thought as to why it seems that Western broccoli is served almost entirely at ‘Americanized’ Chinese restaurants in the US, and you don’t usually find it at the more regional cuisine-based Chinese places? At least that’s been my experience. I’ve been known to judge a place’s ‘authenticity’ by the type of broccoli served. Am I wrong?

Is it grown for export or consumed locally?

Is it possible that the post you quote is referring to the ‘western’ type of broccoli we see throughout the US? That’s what is served as ‘broccoli beef’’ in most Americanized Chinese restaurants here. Wondering if the “broccoli” grown in such large quantity in China is Gai Lan (Chinese Broccoli).

I’ve never quite understood why markets offer partially husked corn. Is it so that customers can see that third or so of the kernels to know it’s good looking? Or do they do it to cut down on those who insist on pulling part of the full husk down to check it? My guess is that wrapping the partially husked ears in paper towel for microwaving would be just fine, but might mean less flavor imparted from the husk. Any first-hand experience with that?

Are we discussing the movie? My media app says there’s also a series that is newer.

I get it. Thanks. So my next question would be - why don’t those mini pepper packs have any green ones in them? Personally, I don’t like the taste of green ones, but all the markets sell the large ones in all colors.

Any horticulturalists or gardeners here that can explain why the bags of mini peppers sold in most US supermarkets contain red, yellow and orange peppers, but no green ones? Are the minis a different variety that doesn’t have a green variant?