MetsFan5

I’m still drooling over @Shelby ‘s spread from last year!

I have my eye on one of these steam ovens. I don’t have a great toaster oven and my air fryer is old. As a single person who at time could just throw things into their oven and scan a recipe card st times, it is tempting.

So about a year ago the wonder trucks ceased to exist. Now they have various locations in NYC and northern NJ and operate like a food court, minus much seating. Their Springfield, NJ location is available to me via DoorDash and I might try it out. If only for José Andre’s’ Jamon Iberico at $27 a plate. I’ve had before and it is that good. But his other offerings are all tempting as well and more reasonably priced, such as the “Pork cheeks braised in salmorra (a smoky, garlicky tomato sauce) until fork-tender, served on top of olive oil mashed potatoes with a rich, hearty gravy” aka “Carrilleras de Cerdo”. —at $17. before they ceased their truck operations I did order various things .’d often from the kids menu as at the time they weren’t just offering chicken fingers and French fries. Has anyone else ordered from them or done take out?

So jealous! I just am not sure if New Orleans is the right city for a single female visitor.

@rotuts those scrambled eggs look actually perfect to me! I’d even try the scrapple to get to the eggs!

I’ve used the corn on its husk method via the microwave. Corn isn’t in season here but I have a few dishes that call for it. The corn that is available it mostly husked. Has anyone tried to use the microwave method with mostly husked corn?

it is. And I haven’t found anything else that would also confirm her death. My apologies if this is off topic or out of line. This all just seems shocking to me and out of nowhere.

Heidi’s misspelled posts were due to a keyboard software issue, which she mentioned previously. She’s also taken breaks from social media and posting at times. Maybe I’m a fool, but I’m very hopeful that this is some type of hoax.

I’m speechless. I’m really hoping this isn’t true. I can’t find anything confirming anything online, other than the FB post.

The peanuts are good. The pretz are just salty.

Last year I bought beef Wellingtons. This year idk. I’d prefer to sleep especially after the feast of 7 (plus) fishes on Xmas Eve. I just contribute wine and charcuterie.

I think they mean using SV on the legs to warm them, as they’re already actually cooked. It would be hard to find live King or Dungenss crab for most. SVing the legs would bring them back to a hot temperature bath without getting the potentially water logged, which steaming can do. That said I’d be worried about punctures. Large crabs aren’t easily handled without a few battle wounds.

I’ve never had Dungeness crab, as mentioned it’s not really available on the East Coast. I do love King Crab so I am curious how they would compare (or differ). I’d likely go with the legs versus a whole crab. Can someone who has had both explain the difference?

I would personally pass on eggs in stuffing and or dressing unless they serve a purpose in the consistency due to the method of cooking, as @JAZ mentioned. But I prefer a “looser” stuffing.

Thanks! Some of the pros (v cons) about steaming I have read seem to indicate they cook proteins very well, without drying them out. As I mentioned, I’m only one person. I’d be willing to eventually spend more but I don’t want to do that from the start in case I don’t use it enough to warrant an upgrade.

Makes sense. I had one of their basic toaster ovens and liked it. Am I being ignorant for not considering a steam toaster oven, given I have an air fryer? I’m cooking for one.

For Christmas I will “ask” for a toaster oven. Price should be under $400. I do not want anything complicated; I am not adding water to cleaning out an appliance regularly. (I am lazy). I have an air fryer and it’s fine but it’s also huge and in the past I’ve found toaster ovens to do the same job to an extent. Recommendations would be very helpful!

I loved Il Vagabondo, it was fun.

This sounds more like a family issue, not like a country or even worldwide issue. Convenience “foods” of course become more popular depending on the market, the times, the rations, I could go on and on. But I hardly think it’s isolated to just one country.

No— I dislike the texture of the skin so peeling it by hand would be unpleasant.

I think US kiwis aren’t generally hard, but I don’t think I’d enjoy trying to peel them like a grape. The texture of their skin isn unpleasant to me.

Give me a Venti green tea lemonade unsweetened. I’ll throw a Splenda or tow into it and would work like a maniac.

Has anyone cultivated chicken if the wood? Does I actually taste like chicken? I find it fascinating that mushrooms can take on an almost meat like flavor.

These are deliciously evil: https://sonomacreamery.com/products/baconcheddarcrisps

It’s wild to me how many mushrooms there are this year in my neighborhood. Mostly all under some type of pine tree that is losing its needless and throwing pine cones around. I am curious— just through my basic experience looking at various varieties, it seems like COTW is highly desirable. How come they aren’t commercially sold?