Margaret Pilgrim

Truth! I often "read" in my mind, while shopping, from the list I left at home.

Bingo.

My husband perfected the art of the checklist to masterpiece status. One for closing the city house, one for closing the weekend place. One for local travel, one for foreign. I, on the other hand, could never bother to write down the mundane items that were always on a list. Like what foods to take for a week in the country. Same old, same old, with some seasonal variation. Which meant that some stay were without bacon. Or a specific cheese. Or hotdogs on hand but no buns. Or....you get the point. He would just shake his head ruefully and say, "Why won't you just make a list?" But that requires that one ALSO read the list when time to shop or pack!

A double order of chicken shawarma (very heavily seasoned with warm spices) with fries and salad, two kefta kabob dinners with salad, hummus and fries, a kind of gyro wrap or "burrito", two additional orders of fries, tabouli salad, extra pitas and yogurt sauces. Son was over today and we sorted through for lunch; he took some home and I will forage supper tonight before tossing a lot that was not to our taste. We were both devastated by the financial hit that the delivery person probably took = cost of this meal plus some 25 miles and an hour excess travel time and expense. These people work on slim enough margins, considerably less than minimum wage, and are tip dependent. I would guess that original buyer cancelled any tip when meal was not delivered. Sure, it should have been delivered correctly but mistakes happen. I just hope this person was able to weather the financial hit that this mistake cost him.

$39/lb at Bryan's yesterday.

Sort of... Last evening I finished an early dinner, straightened the kitchen and retired upstairs to watch TV. Doorbell rings. Two large HOT sacks of food. Delivery person long gone. Packing slip has correct street address but DIFFERENT TOWN! I call the delivery service and had some difficulty getting across their error. Was finally told to trash or enjoy the delivery. Stuffed most of it in the fridge to worry about "tomorrow" like Scarlett. I felt bad for both the hungry people (probably 4, from the size of the order) as well as the hapless delivery person who may have to "eat" the $100+ cost of this order.

There you go again!

What is the average whole chicken size? These prices (which includes shipping) seem very in line with local (Mary's Air Chilled) prices, and LBP is a heritage bird.

You should! You should! You should!!! This is a “reach for” for soup, stew, braises, even breads. Pick your favorite color and smile every time you see it in passing.

I underthink corned beef. I buy cheap point cut. Simply remove from wrapper, rub with included spice mixture, place in dutch oven, cover almost completely with water. Bring to a boil then immediately reduce to a simmer. Cover and let cook an hour a pound, usually 3 hours for the average 3 to 3.5 pound chunk. Always super tender, slicing beautifully after a 15 minute rest.

That's an astounding price for that workhorse!

Easier by far is stopping at the deli counter at my corner market. Not Duval’s but itch adequately scratched.

Sorry to evoke such memories but thanks for the recipe. Maybe 30 years ago but today, cooking for one, my kitchen energy extends to maybe boiling water for pasta if I’m feeling really adventurous.

Would kill for the headcheese.

I have a Maple Balsamic from Amphora Nueva. Excellent product that has both savory as well as sweet applications. Warning: all of their flavored balsamics are enticing and delicious.

Charlie is a really lucky lad!!

I think with food it has to do with shipping efficiency.

Do you not like using a squeeze-handle ice cream scoop to shape meatballs, matzo balls, bread dumplings and the like? Super easy, hands clean, uniform size and shape.

Host's note: this post and the ensuing discussion were moved from the "No! No! No!" bad ideas topic. Not about food but food packaging. Will they JUST STOP plastic packaging that requires an axe or chainsaw to open? I’m not talking dangerous medications, no, I’m talking about the cottage cheese and cherry tomatoes that are mocking me from the counter. I can’t find an “entry point” from which to leverage the lids. Kitchen shears no help; butcher knife probably a safety concern. VERY frustrating. Selecting foodstuffs by packaging rather than product quality is an anathema. I’ve become expert at popping jar lids with a church key but sealed rigid plastic containers may become a real weight loss mechanism.

Oh, yes! It’s my “go to” for a Knock their socks off” dinner party.

Wildly enthusiastic about this French laundry inspired short rib recipe. Requires a little preplanning but the result is stunning. ETA the sound track is deafening in this video. Turn down sound on your apparatus.

T'ain't no such thing.

Good point. The answer is yes and no. In the past I frequently cooked for 3 generations and this size was excellent. But, honest confession, I am an all-clad junky and own multiple sizes of several shapes. Today, without a spouse and cooking less often for son and sprogs, I seldom get to use this size pan. I also totally agree with @weinoo on the utility and user-friendliness of Staub's comparable pieces.

An outlier vote for the all clad pan. It is often my go-to. I use it for sautéing, braising, making sauces to which I’ll add pasta. I love that it facilitates a superb fond that is easily incorporated into a sauce while being friendly with an acid (wine). Easy clean up with no precautionary routine.

As I have written often, any rejected/on hold protein gets tossed into the food processor, chopped coarsely and turned into ragu Bolognese. Frozen in portions and always a welcome "nothing to eat" supper.