Annie_H

Just now saw this request. I roast whole heads and do cut the top stem ends, not the root ends. Place on sheet trays cut side down. Roast low and slow 325ºF. When I roast a head with a tray of mixed veg I want garlic 'butter'. For freezing I want easy pop out cloves after a low and slow roast.

I'm sure there is a buyer for all of it. Whatever the grading system is, prime would go to the top quality producers. Nuri brand uses the best quality ingredients even a secret recipe for their red sauce. They clean, then racks go into a steamer before packing. Best quality olive oil. A few documentaries on-line. I don't think a smaller sardine would be inferior, especially using good ingredients, but a consistent size would be preferred because of packing/cooking times. Pet food, zoos, dried and ground for fish tanks, garden fertilizers, fish oil. Like many product producers, a cheaper list of ingredients and cheap oils, mass produced quickly, still has food value for those needing an affordable and much cheaper protein source. The Capelin run is three weeks every year for commercial fisherman in Newfoundland . Probably just about over I think--mid July. Japanese buyers meet boats at the dock and visit the processing plants. They pay top dollar and only want the prime females. With the roe. They even test for the diet. A way to check that by snapping off the head and sliding the guts out. Leaves the roe behind intact. They do not want a 'red' feed--whatever that is. A good net pull may not be heavy in quantity or weight, but it seems to be easy for the captain to see 90% female and the proper diet--a money pull. Testing each boats container at the plant grades the catch. Capelin spawn on/near the beach so I've never had a full female with the roe. 30 second video... https://www.youtube.com/watch?v=qusHwTzf3Wo In Japan it is called shishamo. Head on roe filled females. The males are salted or smoked or brined and frozen. Used to see tinned but not sure now.

I agree. Good video. The detail. Even the veg and spice snipping with scissors is precise.

We have as well. A good stash in the pantry. I've watched a few of those video documentaries. Insane list. And just found an old favorite scrolling through. First found in a tiny Queens storefront. A buck a tin--probably a lost leader for local customers. So good but a cheaper oil. A big stack by the check-out--one per customer. I noticed everyone ahead of me added one to their groceries. So I did as well. (could always be pup snacks if not good). I rinsed in vinegar and added herbs and whatever. We ate then at the kitchen counter on toast with mustard.

Just had my third I think FlyByJing dumpling meal. Sure I can make my own as we did for years--get a few friends together to make dumplings, empanadas, and the best holiday food prep party, tamales. I have some crap ones from WholeFoods---thick, doughy, and no seasoning. So good if you need a treat in your freezer. Tender and delicious. Thin wrapper. This is a loose $ tray steamer basket under 10 bucks. We have had a few tossed into soups and still have three full bags. I need more fresh ginger but I add that to my dippers and the miso soup.

A common trick for years is to label freezer goods 'liver', 'chicken paws', 'beef tongue', when in fact it was prepped ahead holiday cookies or Chex party mix. DH has been recently smitten with sticky rice balls for lunch. Inside-out sushi. I do stock the snack pack mini nori sheets that I could roll them in but at 4am I just pack the balls with other pre-made salads. Just ordered another 12 pack of mini nori from misfits.

Yours looks much better than the link. That is how I make mine. Avoids the steamed egg chore. And the peeling. I do mine low and slow and partially covered. (not a bit fried). Add minced celery and their tender leaves, lots of dill, after a bit cool in a bowl.

Our alarm goes off at 4.01 am. I'm always up an hour earlier. Monday night I did a quick prep. Pressed the tofu and made the sauces and sticky rice. Tuesday morning I marinated the tofu and salmon. Last night was a sheet pan roasted tofu, salmon, and kimchi rubbed halved romaine-while the dumplings were steaming. Sunday I smoke/roasted a chicken and made a master stock so was easy to make a miso soup on the back burner. Seems ambitious for a weeknight but most was prepped ahead. And made nice lunches. Not sure if it is a thing but I made sticky rice balls with furikake--made a batch last week. Stuffed with a salmon chunk for our lunch bowls. Dumplings made by FlyByJing.

I roast meaty pork bones then make a shallow stock with a few vegetables minced. Celery, onion. 3-4 hours. Meat that falls off the bones are tender. In a nice rich stock. Odd for some but I make boudin in casing and scrapple. Boudin uses rice and scrapple uses polenta/grits. Both need a 1/4 pound of chicken livers per 2 pounds of minced pork meat. (liver optional) If that's not a thing desired, (understood), use roasted in collard greens, or the stock in soups. Undecided? freeze the bones if you have the freezer space. Or make the stock and into 1/4 pints for the freezer. Use in beans, soups, etc. Don't waste such good flavor.

I doubt it watching the videos. The chefs leave the pot for a while--a few seconds or more, but depends on the stovetop. The handles are hollow so no weight. I have a wood fired stove with a 1/4inch steel plate flat top. Slide pots around for different heat temps. Front left over the firebox-boil/sear, back left simmer, back right simmer/warm, center warm/poach, right front warm, (where we set our Chemex after brewing), etc.

Screen shot.

I watched a video last night and noticed a saucier I'm not familiar with. Video link, AdenFilms 5 course dinner in Dublin. Good pan view at minute 6.12. Definitely restaurant quality as it seems to have a dent back edge. Aluminum core. I need three like this for a menu project. Another video by him about a 27$ salad uses similar but higher quality. Same hollow handle with pinched hanging end. Google imaged 'Ireland restaurant pans' and got more hits. Zwilling has a low end set with same handle but no saucier. Various rivets on all of them. Found one searching WebstaurantStore. one quart saucier at the right price point. Curved lip edge. The 27$ salad video is about how I want to use mine. 27$ Signature Dish at minute 2-ish. But he uses the same pan for various veg. I want to sauté various things at the same time. (need to try his rhubarb method!). Good videos if you like that sort of thing. At the 20$ price point from WStore I could purchase 5. I was using various small sauce pans, then upgraded to the small Darto paella when they had a by-one-get-one and have 4. Works well and nice straight to table but not perfect. I realize I've maybe answered my own question but wondering if anyone has used this quality. I've had my DeBuyers for years from a downtown restaurant supply or maybe BroadwayPanhandler but never came across this style saucier.

I need more garlic. I roast whole heads in sheet pans and freeze for a Fall soup we like. A rif on garlic soup Bayona in NewOrleans. Susan is an old friend long ago. Roasted garlic, leek, celery, a tiny potato cubed for thickening---no cream. (I like mine better)😜 Garlic in my climate is so easy. No critters, nothing touches it. Getting these beds outside the deer fenced interior. A bed behind the rhubarb.

Also ordered some more garlic varieties from HoodRiver. I need to double/tripple my supply going through it so fast all winter.

Gorgeous trip and photos. Iceland has been a favorite trip of co-workers for years. Usually the holiday break. Expensive in one sense but the flights I recall being cheap. Smart packing research taking hiking poles and proper clothing options. Icelanders have a Costco now. Since 2017. For years they would charter a plane to StJohn's Newfoundland once-twice a year. Fill that puppy up with appliances and all one could think of. We were at the car rental counter in StJohn's once and asked for directions to Costco on their hard copy map. (pre cell phone maps or Waze). "You better hurry and zip ahead. The Icelanders just landed!".

I should contact them and ask why they list it when it is no longer available.

On their site yes. But not sure why because you can't purchase the one I have. Even the 'parts' list are mostly out of stock. It does say 69$ but no buy button. This is mine... -About ten years ago, I was using my original one and a thumb sized piece of ginger got stuck on one of the blades and liquid flew out and all over the kitchen. By the time I figured out the problem DH went on e-bay and purchased a buy-it-now NIB for 50$. Usually go for around 100$. Since that event, I've picked up a couple more back-ups. (I did not see a red one)

Pizza night Thursday. First pie for dinner. Second one without stuffed flowers went into the freezer. Third pie for Friday lunches. Folded and stuffed with arugula.

I have a cheap baby chopper that screams high pitch with barely anything in it. Celery, garlic, onion. A chunky salsa I want less chunky. Sent it to the barn kitchen where the grills are. Rarely use it. So light weight you have to hold it while pulsing or it will topple forward. Even the office tape dispenser people figured out to fill them with sand for weight. I have a Bunn commercial LPG for grinding coffee. So quiet. My 'sweet baby' Cuisinart LittleProPlus discontinued in the early 90's but made in Japan and purrs like a kitten. I have four. Two back-ups new-in-box. E-bay. Just made a salad slaw in seconds an hour ago. Miso sesame dressing. With the side shoot I could keep going and make many salads for a big crowd. A shame it does need one more disk for a larger 'chifinade/julienne' (sp). DH does like that chore so not a big deal. My Blendtec is the commercial one I have set into my countertop. It does a good job so fast and not a pitch that is annoying.

Gorgeous gardenage. We are still just shy of an explosion of produce. Only bounty is summer squash. And rhubarb. Herbs. Salads and greens are just ready to harvest here and there. Just ordered 4 blueberries and a finger lime tree. HERE I have 5 big productive blueberry bushes put in years ago but time to add some more.

Change of plans. Needed a quick thaw. That usually is shrimp, salmon, scallops, and merguez being in skinny lamb casing. Everything else needs an overnight fridge thaw. Crisper drawer is full so salads are easy. Merguez in a pan with a bit of water, 'the water method', lid ajar until evaporation, then finish roasting in the oven to crisp the casing...merguez dog style. -I have a whole chicken thawing but still too frozen for smoking. Tomorrow for that. Loaded chili crisp potato salad and slaw.

If I remember correct, the Minami is sticky and the Miyagi is soft. Good choices. I have an unopened 5lb bag of wild rice and a few pounds of wheat berries that are firm/chewy. Which one is used in your chicken dish? I always have a couple packages of boneless skinless thighs in the freezer. Nice recipe for those. Not ordering yet but have a cart started.

I am getting very few food deliveries now. Covid lockdown I did iGourmet a few times. SupermarketItaly maybe twice. Eataly with a healthy gift card. Local restaurant supply Baldor. RG bean club. Misfits. WaldenLocal. Palouse for grains. Nearing out of grains/rice---ordering from HERE via a weinoo recommendation. Looking forward to a few new miso selections as well. So many things I want are out of stock but I'll be patient and order again. WaldenLocal delivery today. Nice story. Took out a loan for their first delivery truck. Now have 30,000 subscribers. Delivering from Boston to Phili/DC I think. HudsonValley New England farms. Quality grass fed. I failed to include the cheddar and feta and local butter in the pic. The pound of bacon ends 4$. Super in chowders cubed. 1/5th a pound diced, (we call them scrunchions). Chicken necks for stock. Great price and meaty.

Took a bit to find it. Seems you still need to meet a 30$ regular selection to get the weekly. By clicking "Confirm," you are purchasing a continuous subscription and will be billed each week that your cart meets the $30 order minimum until you cancel. We will populate your weekly cart with the value of products described above, and you'll be charged the price of the products in your cart at the close of your shopping window, plus tax and shipping.

Never saw that but would not suit us as I rotate different items every other week so I get what I need in rotation. Typical pantry once a month from May first. Most still not used yet. Back-ups. Except for the pork rinds that last 10 minutes un-boxing. I've heard they are a great breadcrumb substitution but doubt that will ever happen. I liked what I saw last year but a few favorite staples they did not have. I can get in and out HMart pretty quick knowing where everything is.