MokaPot

@Toliver, I like the "fudge" Oreos. They're not really "fudge," they're chocolate-covered. Really good, IMO.

I have a lot of toilet paper as well. I've always had a lot, but kicked it up a notch with Covid. I don't call it "hoarding"; I call it "stockpiling." That said, I think I overdid it with the TP and can relax for a while. I also stocked up on bulk steel-cut oats. I know a lot of people don't like touching the bins & scoops, but I like the oats in bulk better than what I can get prepackaged. So far, I have survived.

Here's the USDA info about the recalled onions: https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/thomson-international-inc-conducts-voluntary-recall-red-yellow-white-and-sweet-yellow-onions-because

@Marvinator, could you post photo(s) of the entire front and back of one of those pieces? (So we can see the style of the handle, try to guess in what country it was made. See what it's made out of, etc.) Also, I can't tell whether that mark is 3-D or flat. I know it's a small mark, but maybe an alternate photo of that mark would be helpful.

Not a banh mi, but if you have leftover pickles (carrot / radish), you can put it in a tuna sandwich on whatever kind of bread. Really good. I'm sure the pickles would work with lots of other things.

Would love to see what you make with these little eggplants. That is a lot of lettuce!

Curly leaf parsley does have a strong (good) flavor to me. It also has a good "shelf" life, too, IIRC. Maybe it got a bad reputation from being just a plate garnish for so long. I've used it in homemade falafel before with good results, IMO.

Maybe scallions / green onions.

Another surprisingly good thing to put on crackers & cream cheese is chutney.

If the "pan of something" was sitting on a burner, then that was part of the problem. I'm not saying there would not have been a fire, though. I try to keep all my burners cleared off unless I'm cooking on that particular burner. I don't have the option of gas.

Haven't tried the new Lay's flavors. I do like these Maui onion flavored potato chips. They're a Frito-Lay product, I believe. The chips / crisps are thicker than the original Lay's chips. There is a nice onion-y flavor.

Looks really good, @liamsaunt . Every time I've tried to order monkfish in a restaurant, they're out of it (86'd). How does it taste, to you? (Supposed to taste like lobster, I heard.) TIA.

@Kim Shook, food looks great. Is that white stuff (in the cemitas) all cheese? It almost looks like cole slaw as well. Looks like some avocado (above and below the meats) and some mayo as well? TIA.

Made radish emergency kimchi (quick pickle, I guess). Decided that, for this particular kimchi, I prefer non-fermented style. Refrigerated right away after making.

@Shelby, I'd be interested to hear reports on the Harry and David fruit. I used to give the pears, etc., as gifts. I think I've only ever tried the pears, myself. IMO, gift recipients want to be polite and don't really tell you 100% what their opinions about the fruits. So, I'd be interested to hear honest opinions.

Sounds good, @gfron1. What kinds of items are you planning to have in your "Pantry Essentials"?

Plain roasted carrots (with oil and salt) are amazingly delicious. I don't know exactly what it is or why. Maybe the concentration of the flavor after roasting (evaporation) plus the caramelization. That plus some corkscrew pasta and feta cheese.

Another vote for soft scrambled eggs. They're good with tomato soup. You can add some cheese to the eggs. Some sour cream on the side as well.

Well, it's winter in the the southern hemisphere.

Gazpacho (deseeded tomatoes) with bits of soft avocado.

I've never had a paella that was made the right way, i.e., with a nice socarrat. But I'm imagining it's supposed to be like the crust on a bibimbap, the Korean rice dish.

@shain, that Koda Farms Blue Star brand of mochiko flour is what my family used for making mochi things. I think your brownies will definitely be chewy. Not sure if it will be chewy in the way you want it, i.e., won't really be cakey / chewy. Should be simple, though, like you said. IIRC, that flour is not very expensive.

I actually like the Thai Kitchen red curry paste. It's vegan, IIRC, no shrimp, so maybe that's why you're not a huge fan, @KennethT. I also like the Mae Ploy curry pastes in the white tub. Those do contain shrimp. Salty, though, IIRC.

Really beautiful, @shain . Great photo.

@Kim Shook, the crab looks excellent. I got to try blue crab in Maryland. I was more familiar with Dungeness (different crab anatomy) and I am already lazy to pick crab. However ... I really enjoyed the blue crab and I was the last one at the table still picking crab and eating. (I ate blue crab cakes as well.) So nice of you to pick crab for your family.