Annie_H

^^^nice to see the artichokes again. They had them a couple years ago. Doubt I would seek them out full retail but if memory serves, I ate the full package 5 minutes after delivery. Good road trip snacks being shelf stable. Lots of nuts and granola and freeze dried blueberries I see. I'll try the asparagus. I just need to hide it all from myself or I'll snack before it makes it to the truck packing. The cheeses are probably the best deal offered. The pork loin is good. Great leftovers for next day lunches and/or another dinner.

Pizza night here as well. The usual olive, artichoke, prosciutto. Except for the added eggs. Ring mold was meant for testing the melting quality of grated CypressGrove LambChopper. DH veto wanted eggs. Since the second pie we for todays breakfast/lunches, the egg was a nice bite. I'll test the LambChopper on a toasted slice of boule under the broiler on parchment. Should make a nice cheese skirt. Shared side salad.

Stocking the pantry without hoarding behavior is often complicated. Crisper is full with a few weeks of salad/vegetable choices. As is the freezer for proteins. Used the last of the olives, anchovies, prosciutto last night on pizza. I need shelf stable olives. Anchovies, sardines. SuperMarketItaly has a good selection of olives and anchovies. Prepping for a coupe road trips. I ordered once during covid from SMItaly. And once from iGoumet. Not a great selection of sardines from SMI. but we prefer smoked and spiced. They have that. Any-who, not sure what the point is other than I have no other choices I know of. 8 or so varieties of shelf stable olives and some tins of smoked fishes. One single ordering source is preferred. We are heading to a remote location next month with a very limited grocery supply. (lots of fresh seafood)---Newfoundland where we have a home.

Over the last holidays I starting looking for shrimp recipes to get a bit out of my comfort zone. Try new things. EG searching has 10,000 mentions and 300+ pages, but no 'Shrimp: The Topic'. Seems all other seafood like fish and oysters for example, in restaurants, and in the best seafood suppliers, often do not mention the variety of shrimp unless it is split rock shrimp or sometimes 'local fresh caught Carolina'. Even when I order fried shrimp heads, no mention of the variety. (I need to ask more questions) So, I went down the rabbit hole about various shrimp varieties and the different water temps where they grow and thrive. One example is DelPacifico blue shrimp Seems only FultonFishMarket has the head-on. Fulton is open 2am-7am. Must be offered somewhere in the city. but I ran out of time. Their collective of boats is worth a view, Pacifico boats/sails --motor out, then raise their sails.

Nice to have shrimp in the home again. Wild caught gulf, 26-30's. For the holidays I also stocked 36-40's for xMas day mini shrimp rolls. Not nearly as good as the larger. Cheaper by 5$ or more a pound. Might just be the variety and the waters. Smaller 'salad' shrimp are consistently not very shrimpy. I tend to keep shrimp simple. Shallot, leek, celery, butter, white wine. Skillet cooked separately so I can watch it like a hawk. A couple were a bit underdone. I like that sweet spot where it just turns opaque. Then tossed in a seaweed/white miso/ginger/fresh lemon salad. Over a chili crisped pasta. --two separate dishes but I tend to just pile it on. Not tossed together.

I purchased all the CypresGrove and the goat cheeses from VermontCreamery over the holidays. Whatever they were covered in--bee pollen, lol. I had it all sent to my family home south. All of it was devoured and appreciated. Various cheese and charcuterie boards. Not necessarily here at home. I can add my own fresh herbs. I'm having an open house next weekend---open farm. 3 hundred pounds of rhubarb. (I divided 3 massive plots/clumps 20 years ago) Cheeses/charcuterie/smoked baby spat-choked chickens. Maybe shrimps. Giant shaved salads/slaws. Rhubarb bbq sauce. *at the time I thought a rhubarb and garlic farm would be a nice retirement 'hands-off' farm eventually. If I kept up with the rows, I would have 2,000 pounds at 7$ a pound. But we have other interests now. I just give rhubarb away for free.

Delivery snafu I made some Bison hot dogs. (back-up easy dinner plans) WildFork. Recent fresh green sauce/salsa experiments. This one I used a Persian cucumber, a tender inner celery stalk with the leaves. Carrot tops. Roasted garlic. And always this time of year...a fresh jalapeño. Reminds me of something Vivian Howard might come up with. A dipping sauce for a grilled cheese. Or a good dog side sauce. Potato coins roasted. A fresh quick blendered green sauce is a new one in my kitchen.

Delivery from Misfits showed up last night, Friday. A few hours after they deleted my total charged bill. They packed on Monday for a Tuesday delivery. Four days later... Had a garbage bag handy. Head scratching that most things are fine. Clearly the vegetable box had a bottom blow-out by the evidence of an angry re-taping using gobs of tape. A bit gross that the contents fell out somewhere. Still had a chilled feel to them unlike most grocery produce. I poked a couple cheeses with my thermopop and 38ºF is fine by me. (repacked since I compromised the seal.) The ice packs were still partially frozen. The lamb and bison mince were 38º as well using my thermopen so I froze them and jury is still out if I use them. (Misfits apologized for the delay on Wednesday). I did tell them last night that most items seem fine. (but want me to toss any meat). They stand by deleting the entire cost. *I used my temp probes using alcohol swabs for safety reasons...no meat testing into cheeses. Good business plan to not question your consumer. Thankful I postponed my FreshDirect a day for this morning. I had a chance to delete lots of things I do not need duplicates. FD sent two one pound wooden box crates of salt cod. One was a bit broken so they sent a freebie. At least that order was perfect. Planning a road trip next week, --good grief, --we are set for variety. Thinning crisper drawer is now stuffed.

At least you are getting your deliveries, lol. Expected Tuesday, --now it is Thursday. Bummer. but shit happens. It was such a good selection...all about cheese. I even had fresh batteries in a couple thermoworks spot fridge temperature cubes. (I set one into the cooler packs away from the ice packs to check if the bag is fridge temps)--and a thermopop to check any meats. We have had a couple meal challenges the last couple days but that is what the stocked pantry and freezer is for. Just have to wonder where 2 boxes of rotting food ended up. They left the station but no delivery anywhere so not a wrong address. I have a delivery window for tomorrow from FreshDirect so no problems.

If you are sensitive to spicy heat levels, even considered 'mild', I would have a back-up plan. Something vegetable like roasted red bell peppers and/or apple sauce. (blendered together). Even a sweet red pepper based pureed vegetable soup. I say that because my preferred gochugaru, Korean red pepper flake, is considered mild. 10,000 positive amazon reviews--1% say it is not spicy at all so I waisted my money. 20%, just a guess, say be careful as it is soo spicy. "you can always add more". The majority say it is perfect. Not to spicy or too mild. Not a palate killer. We are in that camp. That said, I. just made a batch of chili crisp last night. Perfect for us. I tasted a full tBs of the crispy bits and very mild heat. A Kimchi batch I made last weekend was also mild but I dumped another half cup and had to add more cabbage and transfer to a bigger bowl. Still too spicy using the same gochugaru so I need to pick up another cabbage. I mention vegetables like red bell peppers because I was looking at 'mild' kimchi recipes before the holidays for my family. Also called kid friendly. The benefits of fermentation without the spicy heat. I also looked at commercially made mild kimchi and saw sweet red pepper flake and apple juice. I'm guessing the apple juice will ferment to an AC vinegar. A tomato based sauce like marinara might be too assertive but you could still enjoy the meal. *gochugang is made from gochugaru. The powdered into a paste. I'm using the chili 'flake'.

I did not want to repeat myself too much. I've been more than happy with WildFork across the board. This disappointment with the salmon is in a recent up-thread about the salmon. Not just me. Other have had similar issues. Scales and pin bones. WildFork pork shoulder, lamb rack, the smoked duck breasts for example, and most of the seafood is excellent. As is the wild caught gulf shrimp. We need quick meals this time of year. We are planning a big road trip and the smoked duck breasts x six and many cheeses will travel with us. --and the over-stock of RG beans, --eye roll. But I leave those beans for my Canadian friends we don't consume during our trip. Nice parting gift. The smoked duck at 7 ounces for 8$ is two meals. A noodle bowl and next day tacos. We have a side wood fire smoker and an electric smoker. Having fully cooked smoked duck at such quality---win-win with so many house guests.

Salmon croquettes with a smoked chipotle creole remoulade. Best use for the WildFork salmon fillets I'm not fond of. And yes, some scales. Seems a hasty half-a** attempt to remove them. Most were loose in the package but easily removed with a damp kitchen cloth. Removed the skin after poaching. Pup treats. --no pin bones.

My MIL used to make tamale pie and a chicken 'pot pie' and a beef version. All in casserole form. Top crust using corn bread, biscuits... She lives with my SIL now. At 90 this is all she wants. A hearty meal or lunch and freezes well in small portions. Here is a recipe if you just need help with the Jiffy top crust. tamale pie using jiffy My SIL makes one of the three in rotation every weekend. And keeps some commercial brands handy in the freezer as well as Mac-n-cheese. A recent hospital stay she had Mac every day and loves it.

I've been very happy with all things WildFork except for the salmon. I've been ordering from PrideOfBristolBay for 6-7 years now. We like crispy skin. And med-rare on the rare side. It is sushi grade. My family likes salmon well done, no skin. Made a full half WildFork skin-on for Dad Christmas meal. En papillote, lemon, shallot, and shaved fennel. Meh, but they loved it. Skin was left behind so did not notice scales. No pin bones. One sister only eats shrimp and salmon so in the few fisherman's stews I made I added a couple WildFork salmon portions cubed. Pretty bland. I did not even know salmon had noticeable scales. Maybe we have been eating scales all these years?. I doubt that. PrideofBristol must scale their fish. I would think as I'm prepping I would feel them. Rare to find a pin bone. crispy skin recipe. Just the way we like it.

^^^Boudin caught my eye. I keep meaning to order from theCajunGrocer. Stock up on boudin and want to try their soft shell shrimp. Live crayfish but not a crowd here that would appreciate them. Spaghetti con Vongole e Carciofi. Clams and artichokes. Mango salad.

13.50 for the larger 9oz. So about 25$ a pound compared to the usual 40$.

Do you temp them?. Mine came fridge cold on ice. 30ºF. Couple years ago I had a cold pack leak all over my vegetables. Avocados, limes, lemons, etc washed off. I tossed loose vegetables. They credited the entire box. Recently a few eggs smashed in shipping. Gross all over my cold-pack cheeses. Cryovac'd cheeses I washed off. Sealed. I see it as 8 eggs free and my time/effort at the sink to wash. New cheeses I've not tried yet. Spruce bark wrapped from Vermont. Habanero Cheddar I had last night for a snack with crackers.

I pantry stock these for a quick cook weeknight meal. 4-5 minutes on a back burner without much water needed. The last 12 pack from amazon I screwed up and seasoning packets came with each cluster/pack. Not horrible ingredients except for the unnecessary added salt. (miso is salty). I used the seasoning in the noodle broth, then drained. Not judgmental but some consider 'instant' ramen, fried in oil, then dried, is the equivalent of a bag of potato chips. Like purchasing frozen fried foods, then air frying. 4-5 minutes on the back burner in a small sauce pan while I prep some fresh ingredients is a very quick meal. I have fresh frozen noodles locally made in the freezer and dumplings. Variety we like. (this is amazon Canada)

A misfits new cheese offering happy to try. A HumboltFog made in Holland. LambChopper. Mild but nutty and a bit sweet and a good melter. Firm enough for grating. We prefer strong cheeses but this was nice on an open faced sandwich--braised BoSaam pork shoulder last weekend. I ordered four 8oz packages. 2pounds at 12.50 a pound. 30$ a pound on their website and elsewhere.

Locatelli is 12.05 a pound at Costco as of 5 minutes ago. 1.4 lb chunks, priced per pound. Not two pounds. I've been purchasing at Costco for 15+ years. Some chunks are smaller, some a bit larger. That said, it freezes beautifully. I just had 2 pounds of CypresGove, a pound of Roth goat, a pound of havarti, and a pound of gruyere delivered. About the size of two beer cans in the door of my small counter depth fridge. When I was ordering from a local restaurant supply during Covid, I was buying a 4 pound full round of a nice pecorino and a young gorgonzola. Could not log in to the Paramus NJ location but I've shopped there a few times.

Those of us all across the Northern climates including our Canadian friends, with four seasons, we are often surprised by market offerings. Seems every year some produce is dull but others are above expected. Jalapeños would not normally be my first choice having a dozen choices year round. Just the past couple weeks, poblanos and jalapeños are huge and cheap and very fresh. Embrace what the market offers. I just made a quick blender fresh green sauce for tamales. And a salad dressing cleaning out the blender jar---olive oil, rice wine vinegar, green onion, garlic clove. With an abundance of garden produce in the Fall, I roast. Then freeze. I have a half dozen jalapeños from a few weeks ago. Still look good. Another dozen in my next weeks grocery order. Roasting is easy and passive--a few onions, garlic heads. Stove-top is also easy and passive. Low and slow like caramelizing onions. I do ferment, but keeping it simple using what you have---roasting or stove-top. Then freezing.

Fisherman's Stew over some chili crisp tossed rice noodles. House guests next weekend I'll make some fresh boule loaves. --I made noodles for next day lunch salad bowls. Rather have fresh bread for the broth. Nice tender mussels from WildFork. Cod and salmon under. The salmon sucked. I'll save that for salmon croquettes. Dry and tough. Not had salmon like that ever. (WildFork) My menu does not have much starch so fresh bread seems perfect.

48 hours of steady rain was a bit much. Also made a chicken soup, a beef stew and started some kimchi and sauerkraut. A couple spice blends for the Spring/summer. Two last trays of garden seedlings. Last night a half lamb rack, roasted vegetables and a shaved fennel, celery, red onion salad.

I knew immediately what was meant by the description. I can't get squirrely over culinary 'rules'. Even the Annie's kids boxes, (or adult comfort food), has one that is titled 'shells and white cheddar Mac and cheese'. I've never purchased the elbow shape most seem to think is proper. Too small. I use a larger shape and call it 'Adult Mac and Cheese'. Better cheeses, vegetables and merguez, anchovies, Korean chili flake. I visualize more of a preparation Mac and cheese, not necessarily the southern staple. I just googled 'spaghetti Mac and cheese'. This is a cooking forum, not needlepoint or tap-dance. Should be able to think a bit out-side the box. FDA regulations require 'enriched macaroni product' on packaging. Some think it should be changed to 'pasta' to reflect a more common usage.

I stock a wealth of vegetables in my crisper using a local farm share box and Misfits. Often 'singletons'--a half bunch of various greens, a yellow bell pepper, a purple radish, celery, half a fennel bulb, a beet, 1/4 head of cabbage, etc. I'm not that culinary literal where something needs to stick to a specific name/recipe. But I do see fennel often referred to as a 'shaved' salad. Using a slicing blade or mandolin. My family just calls it a 'salad'. it is not a traditional slaw like my mother makes. I'm making this one tonight, recipe, --shaved fennel, celery, parmesan salad to have with a rack of lamb and roasted vegetables. Parmesan crusted croutons. Extra of everything for tomorrows salad bowls. I have a couple ramen eggs, an avocado, and some RG black beans. I think simple is often best but for pure volume and excess veg needing to be used, (all fresh), I'll use all of it. My husband likes the 'garbage pail'. He will snack on it at the kitchen counter well ahead of dinner. Especially if it has feta, lol. Work orders from Sweetgreen often. Especially during covid before vaccinations.