AlaMoi

chicken thighs are a bit more forgiving that white meat - 'make ahead' seems entirely doable. since it gets reheated, I would only cook the thighs to about half done - then prep the whole dish and chill. I agree with Tropicalsenior - make extra "sauce" - and perhaps a bit thin to start, as it will thicken on re-heat. then reheat at a low temp - high temps in my experience makes for tough meat(s). ~235'F - _covered_ - for a longish time. 2.5 lbs of chicken+sauce, I'd be guessing at 60-70 minutes to heat thru from chilled + finish temp the thighs. hold off on the fresh parsley until service.

some of the best sourdough starter I've used . . . 7 day 'creation time' using buckwheat flour. especially good twang/taste to the bread.

I'm not a big germ-a-phobe, but given the likely 'stuff' in a sandwich construction, I' lean to the 'ice packs in transit' so that when presented you are more in the timed "safe" zone. the meats are statically not the biggest problem - it's stuff like mayonnaise that goes super-south first.

many cuts can be used. the real issue is 'how it is cooked' for such dishes, I much prefer to do a long braise, followed by overnight chill, second day reheat. looks like: top round/bottom round . . . all work - if they are properly braised to temps that 'dissolve' connecting tissue. makes for an entirely controllable "shred factor"

opted to try the enamel CI for a cheese souffle . . a five egg, for two - worked out well.

I have a Bourgeat "evasee" - 28cm=11" I use it (mostly) for stir-fry dishes - flat bottom, rounded-up, high sides, 5.4 quart or anything where you add a lot of pasta/bulk to "something' mostly used for the ability to stir / fold / mix stuff as it cooks. I also have a real round bottom wok, and 'fire ring' - so it can 'sit' on a gas cooktop. it does not have a flat bottom, which deters one from searing larger pieces prior to continuing the dish. for flash frying strips of chicken/beef/etc - it's very good at that. a pork chop, , , not really.... I routinely sear/fry stuff in flat bottom, straight high side "pots" as a step in the dish prep - stews/chili and the like. sear the meat, remove&reserve, add & cook the rest . . . I use the word "pots" because every manufacture comes up with new and different names for the same blinking 'form,' not changed since the Middle Ages . . . i.e. I have similar diameter flat bottom, straight sides, but not high sided, 'pan' they call a 'saute' not sure that the pan 'name' makes the dish - so pick it on form and function.

scallions spring onion green onion salad onion chibols sybows . . . they get around a lot!

stumbled into some absolute fabulous (everbearing?) local strawberries - so today was strawberry crepes (mascerated&stuff into...)

smooze up your local (independent) supermarkets. chain companies may have "policies" prohibiting local managers from cooperating . . . the signage/info HAS to be extremely pointed, effective and concise. people see it going in - I've seen people donating canned good right out of their bags on leaving - I surmise they bought the stuff with the intent to instantly donate on the way out.

my experience 'slicing' with a FP . . . you'll get peach puree....

sorry, very confused here. I had the impression the topic was "home pickling" - not commercial stuff. in the home prep, indeed, some last longer than others - but with no scientific control over the acid/salt content, the potential for botulism developing from herbs/spices, keeping non-canned - just pickled stuff for long periods is perhaps not the best idea.

"to be used over a short time frame," stick with that. onions, beets, any 'pickled' thing - outside of unpronounceable never heard of 'preservatives' + et.al. - the stuff is organic and it will not last for months/weeks.... 'pickled' cucumbers in a jar - prime example - read the label . . .

there are more than 1,000 banana species. so - mash 'em and keep baking!

if your beef has wiggling stuff , , , definitely time to up the temps . . .

(sigh) growing up outside of Phila, high school in southeast Ohio . . . definitely a 'boonesville' . . . not encountered "sangwhich/sangwich" anywhere except from my grandmother - who / how / why / further used/spread . . . nadda clue. her 'mother tongue' was German - born in (get a grip....) Transylvania . . . having some familiarity with the German language . . . hard "d" and "t" are difficult to separate - however comma but and all that . . . how either a hard d or t migrated to a g (as in sangwhich) remains a mystery to me. then again, living here (now) in Amish Country - I see the difference of 'modern PA Deutsch' to the original ""Bible"" German - the original stuff is way old 18th century German. if you can speak/understand German, you can easily get the gist of Amish original readings. keeping in mind, it is a language 'frozen' in time from the late 17xx time. if you're look for a really OMG! reaction - just say "Danke" to an Amish clerk . . . the more modern "Amish spoken Deutsch" has significantly mega-morphed from not only "old German" but also from "modern German" zero surprises there - the Amish community has never been exposed to "modern German" - their language has morphed, just as even "modern German" has morphed - today's German do not refer to a personal computer as a "Kleinrechtner" - it's a PC - and the "PC Bildschirm" - now they call it a monitor. nor do they refer to data being "gespichert" - it's known as "ge-backed-up" . . . it's a long long list of thirty-letter German noun 'things' into the modern world.

not that I disagree , , , however my grandmother - who arrived in USA at age 4 in 1903 . . . - grew up in the German community of Cleveland - only experienced "English" in school at the event of WW1 . . . she pronounced such things as "sangwhich" which as I have been informed remains an Ohioan description . . .

uhmmm, defining the acceptable / per-determined 'parameters' is rather a really bad / totally inane approach to finding anything 'original'

put together a DIY eggs benedict kit after the glue dried . . .

I have the feeling . . . a couple years from now, , , the media will be screaming about all the bits and pieces of "lab meat" that have been shown to kill you . . . who knows. on the extremist side, all the GMO crops are fatal to humans . . . as humans continue to survive for another century or two, I suspect some of the "irrefutable science" will be "modified"

branzini - I like to stuff the cavity to keep the fish moist - this is the ultra-quick shortcut: stovetop stuffing . . .

feta cheese making calls for brining the fresh feta - before 'packing' it for use . . . is there an unbrined feta? or an extra brined feta?

bacon&eggs for dinner . . .

so many tomato varieties have been developed to perform "best" in the "picked green, shipped thousands of miles, turn real red when gassed" which is the absolute last criteria any home gardener would apply . . . had about 1000 sq ft garden. lower back ''issues'' have made that 'just not gonna' happen anymore' . . . but, we're fortunate to have a plethora of Amish/Mennonite farmers/farm stands in the area. they do have early (everything) - but because they raise those crops in hoop houses, not ethylene chambers.... sigh . . . one family had relatives in the Carolina's - they always had the uber best early stuff because they ran a truck directly from 'there' to 'here' twice weekly. sigh . . . the patriarch died, they sold the farm into condos . . . no such ultra-fresh Carolina produce in PA anymore . . . freshness is a thing. example: sweet corn. we have one (was two, but cancer has curtailed . . .) stand that pick their sweet corn (white/bi-color) daily - the stems of the ears are still wet/moist on the table.... other stands offer dried up picked ears that have been picked&refrigerated "to preserve freshness" .... I put up aka freeze about 6-8 dozen ears/year. veddy simple - lop off tassel end, carve off kernels to tray, freeze. break up frozen 'layer' and move to freezer bag. beats the living daylight out of any 'frozen kernel corn' in the supermarket/

I'll support the 'gravy / sauce' use idea. fine chop/dice the giblets, very fast/hot pan sear add to any pan sauce/gravy for poultry. or like . . . 'biscuits&gravy' - usually has sausage in the gravy . . . . replace with giblet nuggets.... in the past I've had cats that thoroughly enjoy scarfing down the heart/liver/gizzard bits . . . but that's times past. any place you are creating/using a thickish white sauce, the giblets chunkettes will do themselves proud.