MetsFan5

Ok well like I said I’ll pass. I’d like to have a nice meal that isn’t steak centric. My husband loves his steaks but if there’s any great Italian restaurants, please let me know.

Thanks I thought that might be the case. I’m glad you confirmed it though!

@blue_dolphin thank you so much!! I made this tonight and since I don’t have chili sauce and am sensitive to spicy foods I just cut back in the sugar a bit and added a few squirts of Siracha. It was the exact taste profile I’ve been looking for! I keep sneaking more out of the fridge.

@blue_dolphin would you mind sharing your recipe?

I hope you’re shipping your cookbooks back or left a suitcase for them! Deep Run Roots is fantastic but a heavy book!

Thanks everyone! Great suggestions. I did think the original recipe called for an abundance of sesame oil.

This sounds awesome. Would you mind putting it into Recipe gullet before I lose track of this post?

I’m thinking about dinner here next month. The business casual dress code is appealing, as is the ability to order how many courses you want from their entire menu seems like a great concept. Has anyone been there recently?

Has anyone tried this? It sounds delicious but I avoid spicy so I’d leave the peppers out and use the sriracha on the side.

I get that their prepared food aren’t for everyone, especially people here, who are good cooks. They have some interesting things like “picked fresh then frozen” mushroom mix, which appeals to me. I got about half a lb of fresh bacon wrapped scallops and will try them tomorrow. Which cheeses have you enjoyed @MelissaH ? There are SO many and I have access to a really great cheese shop but my husband who lived in Spain for 8 years loves their Manchego. The Gouda’s appeal to me same with the Parmigiana Reggiano. They also have a fabulous selection of Asian products. I bought the ingridents to make the recipe for Cold Sesame Noodles in Recipe Gullet by @=Mark has anyone tried it?

Is anyone a fan of certain Wegman’s owned/ produced products? I had an Instacart order from them today but marveled over their soups (I’m especially curious about their gazpacho), their take on potatoes gratin, their variations of rotisserie chickens, their own label pasta sauces and especially the cheeses they label as their own in conjunction with well known cheese brands such as Beechers. Their heat and eat items also appeal to me as my husband rarely if ever gets home before 8pm. Anyone have any Wegman’s favorites?

Your fridge is full of my snacking dreams!!

@suzilightning maybe Swedish meatballs? I do them with dozen or more small meatballs in the slow cooker and serve them with egg noodles and they are very tender. Risotto is also easy, or even orzo with sauce if you don’t feel like bothering with risotto, although Food and Wine has a great risotto recipe with zucchini and sausage for the slow cooker (you could use ground sweet Italian sausage and cook it to crumbly bits). Hope he feels better soon!

I love soft shell crabs. I’m curious about when they’re in season though. All the local sushi places offer it year round which makes me a bit skeptical. I prefer it lightly fried with a butter/ lemon/ caper sauce. I’ve never cooked it though.

Ok I have a nice head of califower. Should I attempt to spice and roast it? If so what temp and how long? Of should I test my deep fryer out?

Somehow my grocery delivery order brought me “mozzarella n marinara” flavored Ruffles and not the regular kind I ordered. My husband liked them a lot. I thought they lacked flavor but did not lack salt.

Yea I kinda gave up on the experience. Maybe I’m missing a taste for the ham but mine was very fatty. I should just toss it. I haven’t even bothered to try the bacon sampler. I’m a bit over reactive about things not being as advertised.

Adorable! Can you tell us more about what was in his sandwich creation?

I made this tonight (picture below). It came out well and I would order it again. It’s via Peapod, which is through Stop and Shop here. They apparently partnered for this kit with Wildfire, which is a restaurant in Chicago with various outposts. The beef was of good quality and the ingredients were all fresh. The only thing was while they supplied both butter and olive oil, they weren’t measured out. So I had 4 tablespoons of butter and no scale to measure with. Of course I keep butter sticks so that wasn’t an issue and I also used my own olive oil as their had congealed in the fridge. I did marinate the beef for almost 48 hours due to life getting in the way of having made this last night. I added olive oil to the dry rub marinade. It was $18.98 — not inexpensive but certainly better than delivery, cost wise. I shy away from red meat so this was an easy way to make it approachable for me and please my red meat loving husband.

They sure looked good and I love smoked ribs! My husband will probably make some on our BGE this weekend. How do you manage to prep and cook with such long nails!?

My inlaws went to Stanford and Big Game has nothing to do with this. Boring college football; been there done that. Whichever team wins doesn’t diminish my husband’s degree. Cal is and has been the number one university worldwide for undergrad Chem degrees. So I will take my husband’s opinion, thanks. Obviously to each their own. But really, get a clue. I doubt there is anyone on this board with the chem credentials my husband has. And yes yes I read your citation as did my husband.

I wouldnt personally do that. I don’t believe that’s what peroxide is meant for. I asked my husband who has a BS in Chemistry from Cal and he was appalled.

Yup and no one answered. I’ll try next week when I’m calmer!!

I have one (nice to me) WS board I don’t put in the washer. I have put the others in maybe 2-5 times since I’ve owned them (5-6 years). I only use my wooden boards to slice and rest cooked meat or make a charcuterie board. I have a lot of nice wooden serving pieces meant for cheese and meats and wooden salad bowls and utensils I hand wash. I get why you cringed!

Oh forget it. Their hours are terrible. That speaks volumes.