Annie_H

Misfits is very responsive if anything is not satisfactory. Removed from your cost without a pic or questioned. Use the code for 10$ off. COOKWME-WV5KVC I've only used Misfits. Since Fall 2019. They went through some growing pains but that is long gone. Order at least 30$. Minimum. If not, they will not send at all for the rest of your life, lol. No pressure. Or just cancel. They suit me as they have exactly what I would purchase in a local market. I order every other week and change up my veg selections and add some pantry staples. Things I usually stock and a few things to try. Every other order, once a month, I add a 'cold pack'. Minimum 30$. Butter, cheese, eggs, pasture raised chickens, etc. I average about 75$ for the veg/pantry week, and 100$ when I add a cold pack. We are about 75-80% plant-based diet so we go through a lot of veg. Make a big batch of pup food just before the next order. I un-pack and give all veg stems a fresh cut and set into cold water in a container in the sink. Cilantro, salads, greens, celery, etc. Something a while ago was a bit droopy but bounced back like fresh after a drink. So long ago I don't remember what it was. Not everything in a cold pack is a previously frozen item. If your ice pack is still frozen it is no different than your fridge. Probably much colder being on ice. DH loves the ThreeLittlePigs pastrami for sandwiches. If you give them another try, just limit your order to veg and pantry at first. Limit to needs and avoid all the tempting junk. 😀

Dozens of urban farms and gardens all over the city. I got the garden bug in my first Greenpoint loft with a big back rooftop deck. That said, I have a small farm in the Catskills. 50+ years ago it was a working dairy farm.

Thank you. I'll try that tonight. Chiffonade, lol. Blanched. A family favorite. Salmon cakes.

The pickles are good. I stocked up on the Mutti tomato paste. I just check the dates but always seem long and fine. It is the 'penny shop' items that might have a short shelf best-buy date. Groceries will not take those pantry staples. Big one delivered today. 3 boxes, lol. That is a first but we are grill/smoking again this weekend so I ordered two tiny pasture raised chickens. Butter, cheeses from Vermont Creamery. Vegetables/fruits we can't grow in our climate. Garden is not producing abundance yet. I will not have fruit from my trees until late summer/fall. Pantry items are a no-brainer. I cycle through pretty quickly. Handy in small quantity. Olives , etc Stock from smoked chickens is divine. Making a big batch of rhubarb bbq sauce cleaning out the crisper making room for the new veg. Should get about a dozen half pints for the summer in the freezer. No pics as it is similar to any above pic posts.

I should add. I get an odd Feedspot e-mail that lists a dozen various food related forums and recent postings. This post was featured a few days ago. So many around the web lurk and learn. No information goes un-noticed.

lol, no problem. I actually enjoyed the posts about the different charcoal varieties burning. I mostly use wood fired and have old growth fruit wood,-- plum, pear and apple. Always something to learn.

Denver steak salad. SV 131ºF for 3 hours-ish. Over caviar lentils/wild rice. Fresh salad/slaw. Beans and pasta I made for salad lunches but it was so good we had a bit on the side. Steak had good flavor but a bit chewy. I gave it a good cast iron sear after some chill time in the fridge with a dry rub. Half hour in the freezer and sliced thin maybe would have been better. Big fail was the Bok Choy. Whole Foods sent big giant ones. I ordered baby Bok Choy. 6 tiny ones for one meal. I always hit the 'do not substitute' but they did anyway. Six giant ones filled one grocery bag. Fortunately I was charged for the 6 tiny ones that makes no sense thinking they always weigh at check-out. I'm on my third try. First was halved, steamed and roasted. Last night was quartered, blanched, steamed and given the incinerator method. (bottom of the salad pic). Still needs a steak knife and not at all enjoyable. Like trying to eat raw leek tops. Thankfully I did not waste time and product to make kimchi. For the rest I'll just blanch and steam the shit out of it.

Pascale's Manale recipe. A mini version. I used the pan I seared the merguez.--into the oven to roast a bit. Garlic, shallot, white wine, small pat of butter. add shrimp, then worcestershire, lots of pepper spice mix. On grits or plattered for a summer seafood feast with fresh corn, new potatoes, etc. I make a more buttery sauce severed with crusty bread. Lots of lemon wedges.

Anniversary meal. Falling on a weekday I just made our favorites. NewOrleans shell-on bbq shrimp and merguez. Over mixed grain--wheat berries, wild rice, caviar lentils. Hijiki/wakame/miso in the grain. Roasted roots and vegetables. Pea shoot, fennel, cucumber, feta, avocado, mango, herb salad. We usually both forget our anniversary, but I was seeking out soft shell crabs, lobster and oysters but too much going on to pull that off. (how do we forget 6.7.89). He did the math this morning---33 years. I'm just picky about fresh. Patient for prime seafood we will have soon. A weekend in the near future. I made a fresh furakaki but overkill and just used it on our lunches.

Few company product manufacturers respond without question and go above and beyond to fix any issues. Thermowork have good products and stand by them.

My temp Spots came over the weekend. Nice design. I ordered 5. Must have been a bundle deal. I already have good fridge/freezer probes and two have alarms. This design is nice sitting in a few fridge areas, then move around for zone checks.

I cooked the russets first via Kenji method. Fresh rosemary garlic oil. Sweet potatoes I over cooked in the same russet water.--after cooking the russets. So that was a fail. I did find it a bit fussy for a potato side dish. Always game for a good outcome and the russets potatoes were good or better than most. Not sure worth the fuss. Just a personal preference to roast a full sheet pan with a mixed veg and many varieties at once.

Chimney starters have become the norm for starting coals. Can't imagine any other way. 15-20 bucks and last for years. Look a bit funky after five but still do the job easily without lighter fluid. Charcoal Briquettes get a bum rap for good reason imho. A compressed product with binders and fillers and sawdust. And who knows what else. Some add excelerators for an easy start.

When I grew potatoes that is what I did. I built 3x3ft 'sleeves' from 2x12's. Like raised beds. As the plants grew, I added another sleeve and soil. Mostly peat as I remember. I put five potato cuts in each box. One in each corner and one in the middle. Different depths. No recall of the yields but usually a healthy amount and saves small garden real estate growing 'up'. No need when lots of field space is available.

Really need to watch the weight when comparing prices. I had 'hands-on-hips' for a brief moment when I saw my artichoke hearts on Amazon for slightly cheaper than Misfits. Then saw the Amazon was 1.42 ounces and Misfits is 6 ounces, lol. Ordering tomorrow 3 of those and more lamb sausage. DH loves the artichokes. Just tender halved baby artichokes and no cheap oil weight like the jars. Poshi brand. Amazon price is 14$ for total 7.5 ounces. Misfits is 12$ for 18 ounces.

I just had a big rhubarb harvest. And the next few weekends. I use it like we sometimes put onions and herbs under and in a chicken cavity. For moisture and flavor. That is just a quick parchment lined foil 'tray'. My designated smoker sheet pans are too big for this meal. I often cover for longer cooks but salmon does not need much time so I left it uncovered but pulled it snug to the sides of the salmon so the rhubarb steamed. Cooks creamy and tart. Could be palm sugared or a miso glaze but did not have a full pantry/fridge with me. Burger night. Iceberg wedge with a three cheese spicy dressing. Kenji potatoes. Tried a sweet potato recipe but overcooked them---went in a batch of pup food.

You should find a few choices of lump charcoal, like mentioned, at any big box type store. Like Cowboy charcoal Not necessary to look for the traditional Binchotan. It is impressive burning hot and long with low smoke but fussy to get going. I only use it for a long outdoor brunch for a crowd. Just once during lockdown just the two of us. We had multiple small bites over a few hours. It is expensive but can be extinguished and used again. Rarely have meals that way. Rather have a few cold sides and salads prepped ahead, then a mixed grill of vegetables and various proteins. Still plenty of heat left using lump charcoal to grill halved peaches or something sweet for a dessert. Skewered mixed fruits. Most hibachi styles now are easy to add a few coals once grilling is under way. My memory of Kingsford is that it stunk. But probably due to overuse of lighter fluids. The imposter Thai binchotan I have is fine but doubt I'll purchase again when this box is gone.

I should add I don't have an air fryer but a 24" wall oven stacked over a built-in steam oven. Wall oven has convection so similar. Small footprint so it cooks evenly. Efficient but small kitchen. Eye level side door wall oven is a dream. I'm cooking the russets first via Kenji. That should starch up the water for the sweet potatoes. Russets go in the oven, Sweets I'll simmer for a few, then join the roasting russets later.

I'll have to check my cart. Not the ones he linked. I read reviews. His brand are not on Amazon. I think his are 'fancier'. DH wants two pairs so I'll do a bit more research before hitting the 'purchase' button. Not expensive. His recent pasta videos are excellent and hilarious. I have a love/hate with my variety of tongs. Still not a favorite in the bunch. One is so spring loaded it flings sauce and food.

Agree. Just expect a good flavor but soggy. But using the Kenji potato method, a couple fellas seem to have found a method I'm trying tonight with sweet potatoes and trying the Kenji method with russets. Not sure their last names but Dan and Ethan I think. They use the simmer in water/baking soda or vinegar method with a slurry before roasting in the oven. I went down that rabbit hole 10 years ago when every blogger said they make the 'best' and crispiest sweet potato fries. BS. I did have good luck with rice flour after soaking in an ice water bath. Seems the trick is to simmer briefly first. SW fries...Ethan SW fries...Dan

Just put 12" tweezers in my cart. We use long chopsticks all the time. Thanks Alex, 😂

Wood fired smoker mixed grill. Salmon on rhubarb, planked. New-to-us sausage. FabriqueDelices ChipolataBistro Potato salad and feta/watermelon/mango/basil/chives salad. No plating pics. A few frames loaded totally black. Bummer. Nice sausage. Just put two more packages in my cart.

I use it as placemats when having a crab, lobster, shrimp boil--over our outdoor table covered in newspaper. On my cutting board when slicing red beets. So handy. I did do research a dozen years ago about the different brands but supply chain issues I had to jump at what they had in stock. Some are better for high temps. Some more echo friendly, yada yada. Me no care at this point.

Rhubarb juice is really good. This pic was a few years ago but I'll be making a batch this week. Simmer until soft, then strain. The juicy pulp I freeze in 1/2 pints. Add to sauces and I'll make a batch of summer bbq sauce. This year were were late tapping our maples so only 5 gallons. --need forty gallons for a gallon of syrup. Cooked the five down to a half gallon and will mix it with the rhubarb, some ginger, turmeric, etc. ---for seltzer and cocktails. We try for forty gallons every year but seem to end up with 20 making a half gallon of maple. Plenty for us but no gifting. I'll get maybe 24 juice containers for the freezer and take out one or so a week to thaw for that week.

Whenever I have issues growing all winter indoors, I consult their forums. Whiteflies, etc.