Annie_H

I'm not surprised. When they added the cold packs and a more extensive pantry I often received 2 big boxes at the 4.50 shipping. Makes more sense to charge 4.50 per box. I'll just order less often. Every three weeks. Once a month if that during the summer months. I liked a first look at Umamicart but they did not have a few basic staples I like. Limited noodle selection so HMart is my go-to two/three times a year. I zipped through my last Misfits greens so I will just double/tripple as they do last long especially the laccinato kale and collards. Beet greens and chard I used first. Root crops are still good from a couple weeks ago.

Chicken holds so much water in my experience, especially the thighs. But your question was how to safely 'hold' pre-browned chicken to braise later, closer to mealtime. I'm surprised it makes such a mess on your stovetop. A foil barrier or a higher sided pot like a dutch oven helps with that. I no longer brown meat. I brown at the end of a braise uncovered in my oven at a higher heat the last 1/2 hour 45 min. I'm guessing you just want that chore of browning out of the way. If that is the case, line the browned chicken parts onto a wire rake lined sheet pan, single layer, and into the fridge. Uncovered. Issues some have is no fridge space. My high shelf holds nuts, seeds, dried fruit. One down is a bottle rack that holds seltzer bottles that can be removed. Crispy skin is dry skin. Why I give time in the fridge uncovered with a dry brine rub. I never, or would consider, pre-browning a whole chicken and still get very crispy skin by giving it some time uncovered in the fridge. 6-8 hours or overnight. A bit of softened compound butter under the skin even better. 2 hours is a long braise for chicken but your recipe might be using a lower temp.

How many guests and what chicken part are you planning? I've been braising more than most recently in preparation for a family gathering when my pops upcoming surgery happens mid/early April. Could be a 7-14 day visit with many in and out of the home. (I'm the only one that cooks). Dad eats horribly when I'm not there. I do leave as many prepped freezer meals that will fit. I need caution/crime scene tape across the kitchen opening. (nice tight horseshoe triangle but not for more than one) I treat all proteins differently when braising. Different cuts, different animals--skin on/bone in or not. Chicken cooks fast. On the same game plan as Colicchio, another from SeriousEats. I suppose one could argue a braise is covered, or most often un-covered the last hour. Though sitting in rendered juices and uncovered to brown/crisp at the same time is also a braise?. In an oven. Not stovetop. I do think success is knowing your oven and your braising pots. The best advice is 100% place your cuts or large cuts as tight together as possible in a heavy pot, like enameled cast iron. Stuff them tight as they will shrink. They will quickly render moisture so not too much added liquid.

I don't make meatloaf often---maybe every other year. I more often make meatballs. Seems globally minced meat is in so many forms. So I'm guessing you have had 'meatloaf' but in a patty or kafta...I think of it as a seasoned loaf or patty mince with egg, spices, veg, I use lots of reconstituted dried mushrooms...bread crumbs. Spiced. It is a southern next day sandwich on bread, sliced meat patty from a loaf. Mostly comfort food. If a fantastic commercially made meatloaf is 'in the neighborhood'...it is worth a 'take-out'. I prefer my own. I like a heavy veg and mushroom meatloaf. Canada has a holiday mince pie very similar. My last small pan I used shiratcha when baking. Instead of ketchup that I do not stock. So no, not all go for commercial. I like my own. In mini loaf pans.

Oh and the meals I packed into one photo being a bit pedestrian but delicious. Love a good slaw.

^it is always a pic pretty before I add the ginger/miso. Makes it cloudy. But I look for food value/healthy first. So thrilled to have yet another 2 pound bag of wild gulf shrimp from WholeFoods. 6-8 shrimp for a great quick meal and they thaw fast. DH has heart health issues in his family history that freaks me out. His father never ate a vegetable in my watch ever. I made a master stock finally on Monday. And a braised pork shoulder. We lost power the last storm so I had to postpone the event on Sunday. I have 12 1/2 pints of good rich jelly stock. And three days of bark pulled pork shoulder---lunches, tacos, salads. Sliders.

I have a friend with an adult daughter, a parent of two young ones, with health issues including celiac. My friend would toss the box just from the smell. 🙄. So I took a hit for the team. Her daughter is very thin and anemic but has digestive issues that are a constant trial and error hesitant habit of avoiding so many foods that might put her in bed for hours in digestive pain. (she has had extensive medical help even traveling across the country to a well known specialist) They taste mildly vegetal but not specific. More like a wheat thin than a cheeze-nip. Not too salty. My friend gets Misfits during the winter months so if it is a good snack for her daughter she will stock up at the great price from Misfits. (one pound 6.99) I don't calorie count but 50 crackers, though tiny, is a lot of crunch for 110 calories. Might be nice with a dip into a nut butter or a humus. I will most likely order again. I would rather make my own but time is tight right now with Spring garden prep. I had a massive 4 day migraine in my late 30's and in good shape having just played in the BrooklynAllStar game. Softball, first base. Blacked out the windows, could not read or even watch tv. Primary care doc was first pissed we waited to call, then asked, "what are you eating". Cut out all processed food. Something chemical is a trigger. Never found out the trigger. Only whole fresh foods since. That is why I am an annoying label reader. 🙄. I wore a chain with a lovely silver charm disguised as a pill holder for years. Thinking I was doomed as a life-long migraine sufferer. Has never happened again. My grandmother suffered for years but that was the beginning of processed food she was not aware of in the 70's.

I don't post many of these meals as the are quick and re-peats. Master stock and miso and any veg on hand. Seared tofu, ramen eggs, and avocado. DH cut his avocado half and added to the soup and I like it out of hand. This one was a bowl licker. Good broth.

A favorite snack in my house. I've tried a few different spice blends and all are good.

😂 I just received a box of these yesterday in my Misfits order. 2 8oz bags for 6.99 that I thought was a bit steep. I like them, 😜, but I like odd flavors sometimes. I like to keep homemade crunchy crackers in the freezer but out of steam and too busy to bake and re-stock. I was curious how they compare to mine. The Amazon reviews are love/hate. Mostly love but those are parents with children with severe allergies and adults that have celiac or other digestive issues.

I like natural plating. Sure there are lots of choices but sometimes serving in a vegetables shell is a reminder how amazing mother nature can be. DH likes it in the shell halved and stuffed or in 8 wedges and back in the oven to roast a bit more. When I have taken it out he thinks it is too much like a noodle replacement. I like it any way prepared. (Gorgeous grey scale shadows on both sides of your plate.) My sister recently, while visiting my parents, asked why I always halve avocados and serve them in their shells to the table on a shared salad plate.--I sent her a picture how dad likes his salads. He likes a big platter of choices. Not all tossed together. Likes to 'graze'. We always put out platters well ahead of dinner for houseguests and family visits to offer a snack and to keep the grazers out of the kitchen. I'll have to remember the squash wedges when I visit next. I send them Misfits to arrive the day after I do. He doesn't like it 'noodled' but I bet he will eat the wedges like candy.

My first Misfits box was back in the Fall of 2019 when it was a 'mystery'. Always have had limes and lemons. Had I known a few weeks ago I would have zested and juiced and ice cube trayed a few of each. I still have a half dozen Meyer lemons from my tree but found a couple rotty limes in the crisper this morning. A shame to get comfortable with supply, then none available. Limes are a basic staple for us and a lemon or two for seafood. My Misfits came a day early again. Massive yellow beet greens. No mistakes, no complaints. The only 'ugly' is the purple sweet potatoes. They seem to be generous about tossing in something extra. I did get a cracker that I did not order. Seems standard to toss in something extra. Or maybe a mistake. No leeks but we will live without. I did get a cold pack but put away without a pic. VermontCreamery butter and goat cheese. A few other cheeses. A few portions frozen solid no problem. Nice to have some root crops again as those baskets were thin.

😂 My pups will dig and eat the most disgusting rotting veg and drink from forest puddles... We had to add an extra chicken wire fence around our compost and a lid. I do like that these products exist, especially for medical reasons. Clearly some will be better than others. Vile and disgusting should not be allowed on grocery shelves. Good ingredients is not that hard. It is a bit shocking what is on the grocery shelves. Especially the vegan/gluten-free sections at TJ's/WholeFoods. I avoid the selection so not that familiar with ingredient lists.

^Oh, I so agree. I don't have any vegan close friends but do have a couple adult family members. My sister is a bit 'Flexi'. She does not call it '90% vegan'. Her husband is Muslim. They don't eat beef, pork, or lamb. Halal chicken, some fish, eggs, but not that much. He is a medical doctor so avoids red meat for health reasons---family history. I rarely make a meat replacement, but for certain occasions I will make one for family that has peas, beans, mushrooms, grains, seeds and nuts, roasted beets, tomato powder, corn meal, freeze dried fruits,(powered), dates, apples, herbs, greens, cocoa powder, instant espresso, etc. Falafel was my first inspiration years ago. Simple ingredients and delicious when made well. I make a meatball and a veg-ball and a thanksgiving dressing/stuffing the same. Not that much trouble once/twice a year. I've never purchased any of the commercial meat replacements. A meat replacement lasagna can be excellent but I have issues with vegan cheeses. Vegetarian lasagna no problem. We have had a few vegan weekend house guests pre-pandemic. Good friends, "is it ok to bring a friend?"...."they are vegan." 🙄 It is hard to accommodate someone I've never met. And vegan. Friday night arrival snack, Saturday breakfast, lunch, dinner, then Sunday morning Brunch.... I just ask that they bring a bit of things they eat. I always have plenty of salads, bean/grain, greens.... Just don't expect me to prepare your vegan packaged loot.

Yuck. Crap ingredients. They could have at least spiced it up with sage, etc. and maybe apple instead of cane sugar. When I get something from Misfits not ordered and mention it, I am never charged. They no longer make substitutions-(this comes from a Misfits employee). If they need to push an item, a freebie, they should send it to those buying vegan. Or at least have a group tasting before taking on such a product. I've only had one notable dud from Misfits. A cracker that I could not swallow. A ball of sawdust. Like the shells on sunflower seeds that need to be spat out. I have some friends and a nephew going through this with their teenagers announcing going vegan. Seems pretty common. Across the board, "absolutely not'. You need to study the subject and learn how to cook. And when you are out on your own...resist the overpriced packaged crap full of preservatives. And shopping and cooking separate meals is a no-go for busy parents. One friend will buy one of the mince meat replacements but it goes in the same pan for burger or steak night. Pre-pandemic I used to go to a vegan restaurant with a co-worker. Great soups and salads.

Rao's is on sale at Costco right now thru the first week of April. Under 9$ for a two pack. I purchased for the first time last summer when it was on sale. It's good. Nice pantry staple. I've also only made my own in the past from garden harvest or tins for big batch lasagnas and such. I've used it mostly as an ingredient in other sauces, soups and straight up for pizza night. Any leftover after a few days in the fridge, I freeze in 1/2 pints. A win-win would be to package in pint Ball jars in a six pack with canning lids for better recycling. I don't do harvest canning but know many that do. They are always scrambling to stock up every year. Some were duped buying from Amazon fakes that did not seal properly. Costco also has the TetonGrassFed beef polish hotdogs on sale for that rare treat.

Woke Sunday morning to a power outage so had to skip the all day stock and braised pork shoulder. Made a usual quick meal in our rotation. I want shrimp and veg. He wants pasta and merguez. Both thaw quick in bags in water in the fridge. A good weeknight meal if nothing is planned. We have a transfer switch but don't use the elec wall oven or the dishwasher so stovetop minimal is preferred and necessary. And easy clean-up. Snipped the sausage into rounds. Seared, and set aside to make the sauce in the same pan. Leek, shallot, celery, left-over champagne, tomato paste, gorgonzola. I blanched briefly the snow peas, romanesco and brussels in the pasta water--medium sauce pan. Then the shrimp in the same water. A favorite 5 minute pasta. I had 5 shrimp, he had three. (Forgotten how clean they are cooked so simply). I ate more veg, he had more pasta and sausage, yada, yada. Most important was enough for next day lunches.

It is ground from the seed pods. Smells amazing. Notes of molasses, coconut, slightly sweet. I use it in a few of my spice blends. The same spice house makes a seasoning blend using it that I make a version of using their lead. Here is the website copy page for a description---MRH mesquite powder

This is an old pic when attempting to help someone about the salt content on another forum. Most indifferent. "I just use a pinch"...but without the salt I use a heaping Tsp on a 3 ounce burger slider. Brilliant for a nice quick bark adding a bit of coconut palm sugar. I suppose this is no different than those that want recipes mocking their favorite fast food or 'Panera' or chipotle.

You could stretch your 'umami' spice blend if you stock some of the ingredients on the list. I've been making similar for years but I do like making my own spice blends. So understand if it is not a pleasure for most. A shame salt is listed first. Mine has no salt and a 5th of the price to make at home. A similar spice blend I've use excessive for years. From a historian Italian cook that says soaked dried and powdered mushrooms have been used for decades in Italy on proteins. Porcini dry rubs, under and on the skin of chickens, beef, pork....not often, but came across it again recently I think Lydia (?). I made a batch last night needing at least 5 tBsp for a braised pork shoulder tomorrow. (I added the RG bean club spice bottle for scale). --And another spice I need to dilute with less acidic ingredients. I dilute by at least a third. I stock pound bags of at least 3 dried mushrooms in rotation---always porcini for the intense flavor and aroma. I've not cleaned up yet so I may make another batch.

This is how I like beef bones butcher cut.

Nice Walden feast. They had to cancel a week ago due to a snow storm. So rescheduled for yesterday. I was not ready for it last week so that's fine. I over-ordered stock bones. If I needed to use it all for a master stock tomorrow I would need to pull out the big lobster pot. I prefer beef knuckle bones to be cut rather than the size of a nerf football. I prefer to make small batch master stocks in my maslin. Every 6-8 weeks. Easy to manage on a back burner. Easier to cool down and process for the freezer in 1/2 pints. Best to stick with what I purchased before---chicken necks, feet, pork bones and get beef bones elsewhere cut properly. The chicken backs are a solid meaty clump. Not easily separated. The feet and necks are easy to break apart without thawing and freeze for later. Previously my beef and backs were from a restaurant supply and bagged frozen loose. Easy to re-bag in gallon zips and freezer for later. The chicken necks make excellent stock easily sinking under the water surface being already small pieces. 4.5 lb bag was 5.50$. (just a heads up about the giant knuckle bones)---one order is two big knuckles. The second one not used tomorrow is now a freezer hog.

Small veg box mid-week. Good timing with a snow storm today. No pantry or cold pack needed. Plenty of root crops from the last order. Needed to hit the delivery amount so added the mulberries. Love having a variety of dried fruits in the pantry. Granola, salads, etc. The bag of 6 avocados are from Loredo, TX. Had not noticed that before.

I had all the ingredients on a 1/4 sheet pan to make a batch of Vivian's LittleGreenDress. Snipped into small rounds a couple merguez links and baby artichoke hearts searing. Brussels and romanesco. A fine dinner at that but ran out of steam and time for the LGD. Tossed some of the ingredients for the LGD into the pan with the lamb sausage. HailMary a package of egg noodles tossed in butter, lemon and a bit of pasta water. Had planned a tuna salad with LGD for lunches but with 8 ounces of pasta I had plenty for a couple lunches. DH walking in late, seeing the lack of a sauce, went for the hot sauce...."please taste first". Lots of goodies under the pasta. Just a pepper mill at the table. Side of veg.