AlaMoi

it might be helpful to point out / know / consider . . . eggs are more a 'local item' than 'from anywhere' eggs are not shipped from the west coast to the east coast (or the east coast to the west coast... north/south/etc) this has a pretty big influence on costs in any given area - when local/semi-local egg producers are forced to kill every chicken in the coop because of bird flu . . . prices spike - since any supply has to come from further further further away. there is, however, a supporting fact to 'price gouging' - the "bird flu problem/all chickens are dead" has not had a severe impact in south-eastern states. but,,,, egg prices are up there as well.... which one could ascribe to "supply and demand" - or not. is this not deja vu all over again . . . . like the toilet paper issue? or, , , Tickle-me-Elmo dolls?

the big ones don't fit on a toasted muffin . . . I find it curious that supermarkets - despite the well documented trend in aging and 1/2 person households - continue to carry 'pretty much nothing but mega-size' stuff. there's no economy in buying in bulk and throwing some/most away . . . oh - wait - the squirrels have registered their disagreement . . . .

is this perchance an off-shoot of the "horrid black plastic utensil" debate?

for years we bought/used Faust label canned red salmon (sockeye...) Trident has apparently bought itself into a monopoly on canned salmon. old labels are "discontinued" - new labels now abound. [see tridentseafoods dot com if you're interested] looking on Amazon, for example, many brands are now shown as "discontinued" I'm not a label freak - I'm a quality of contents freak.... seems most of the old labels have been 'replaced' by "Icy Point" tried Icy Point multiple times - one a bit iffy, the others just fine. it's not the label that is the problem. the problem is the physical can(s) - seems in the process of buying up all the competition and shutting down their facilities, Trident has installed/commissioned some off-standard canning equipment - none of the Icy Point cans will open with an OXO side opener. how and why a company would migrate to non-industry standard cans/seal dimensions is a total mystery - other than the probability the Chinese canning equipment was cheaper . . . I'm using a WW2 C-Rat P-38 can opener to get at my sockeye salmon . . . it's not pretty . . . I emailed Trident presenting the issue - no response. long time no response . . . anyone know of a good quality canned sockeye/red salmon that isn't "Trident" made?

32 minutes for a soft boiled egg . . . I'll pass - and stick with 4:45 out of the fridge.

poorly designed ovens that allow the heat from a self-clean, or other, to destroy their electronics . . . question on that....? the biggest decision should hinge on who, within my local area, will service this device? I have a "Professional" grade Viking. the nearest company that will service the junk wants one hour travel time to, and one hour travel time from, plus on site time to 'diagnose' and order parts, plus one hour to/from, plus repair time. some modern junk is much more expensive, long term, than other modern junk...

the bubbles say it's ready.

funny thing happened on the way to this thread . . . . my grandparents - born 1898/1899 - lived thru 'the depression' with a family of 2+five. my grandfather raised/bred/slaughtered rabbits to keep the family in meat (and a little trading . . .) repeated that again, during WW2 rationing (and a little trading . . .) he was a welder, building two Liberty ships per day, exempt from the draft.... altho,,, at 40+ . . . . fast forward to 1986 - my parents+grandmother visiting us in Germany, at a resto with "Wild" dishes, my grandmother ordered rabbit. stating, she had not eaten rabbit since 194x - as she got real tired of it . . . it was a good tasty dish and she enjoyed it! history makes for odd things . . .

keep in mind . . . spices/herbs come in all shapes and sizes of 'containers' many McCormick items come in short jars . . . if you stack two shorts in the rack, it may well transpire that the top shortie is above the wire retainer - and falls out on a door swing type mounting. I have my "shelves" divided into "shorts" and "talls" - all the "short" shelves have a vacant 'spot' so I can move a top short and get the the bottom short without turning the whole world upside down.... new, not so neat anymore . . .

. . . . Oh. Waiter . . . why is my breakfast taking so long?

PSA for those using non-stick bake ware . . . . every spray product mentioned that I've tracked . . . has lecithin as an ingredient. it is an 'emulsifier' - used to ensure all the other spray ingredients 'behave as one' if you have encountered a brownish unremovable coating - turning your non-stick into to stickware, , , , it's likely the lecithin component. not even pure Teflon 'sheds' lecithin. fwiw

I've always enjoyed it in German "salads" - the 'tossed green salad' ala the common USA dish of lettuce/onion/tomato/cuke/etc... is essentially unknown instead, two options: "Feld salad" - "field salad" "Krautsalat" / "Unkrautsalat" / "Kraeutersalat" - weed/non-weed/herbal salad, sorta' most of these include shavings/slice of celery root/celeriac - adds a touch of licorice flavor. good stuff . . .

if it works so well, why do you desire knowledge of 'options?'

I pour some oil into the pan/form/whatever and smear it round with a finger. for really heavy duty, softened butter.

hmm, haven't tried that . . .

sigh.... found this pot with a bottom stamp - much info has been obliterated. however comma and so forth, it cites "National Sanitation Foundation" . . . enlarge enlarge enlarge . . . which may could possibly sorta' provide some help on the company . . . nsf.org

the commercial culture of mushrooms is done in sterilized medium - typically horse manure&straw. so the 'dirt&stuff' is highly unlikely to be an issue. 'oh but companies cheat!' - true, however when mushroom companies cheat and don't thoroughly sterilize the growing medium . . . they lose the whole crop to diseases/<whatevers> I use varieties of dried mushrooms - simmered/steeped/wrung out for the 'mushroom liquor' - used in gravies/sauces. not a fan of the mushy rubbery texture of reconstituted dried 'schrooms . . .

bay leaves are akin to hoagies. what they are depends on where you live . . .

this works with whole wheat flour or buckwheat flour. there's no shortcuts for time - takes a week. all measures in grams

we're fond of them - but on the kinda'ish plain side. fresh is good: cut in half, boiled in salted water ~10 mins; sauted in butter, cut side down. optional add: sliced leek/scallions the browning really adds flavor

my market has a very decent selection of Goya dry beans. Goya is without question a nadda' question brand for quality. got piles and bags and heaps of their beans. none which survive more than ~year in my pantry/menu rotation / sked.

I have the large and the medium size - since ages - actually since the first year they Bella Copper was in business. I use them daily. bought same for our youngest as a housewarming gift two Christmasi back. copper is the second best heat conductor - silver is #1, but kinda' pricey . . .

I have the large and the medium size - since ages - actually since the first year they Bella Copper was in business. I use them daily - albeit on gas - and find them extremely useful. bought same for our youngest as a housewarming gift two Christmasi back. copper is the second best heat conductor - silver is #1, but kinda' pricey . . .

Amazon wants $25/pound . . .

it's a different recipe - obviously worked better than the first. short breads are by nature a bit crumbly. it's not unusual to flour 'cutters' in stiff or sticky dough - as to baking temps - many ovens do not heat evenly. there are sheet pans made with a double layer - the air gap helps even out the temps - or rotating the sheet at some point in the baking - if you have two baking sheets, just use an empty sheet beneath