Annie_H

I ordered from WildFork for the first time before the holidays and had the box sent directly to my parents home with a couple Misfit boxes. WildFork uses the same cryovac'd packaging for the mussels and clams. I did some doubtful head shakes but surprisingly good. They live in a food desert except for live blue crabs, oysters, and shrimp. I made a few fisherman stews and chowders over the 10 days. Small portions of cod, swordfish, salmon, tuna, made for an easy to pull together fish stew for the table. Mirepoix, butter, white wine, add big chunks of fish. A 1/2 cup of broth, shaved fennel, then mussels and clams directly from the freezer. Cover and steam a few minutes until open. My second WildFork recent order has filled my freezer with same. And smoked duck breasts, rack of lamb, and lobster. meat for rolls.

Ramen bowl last night. Brown goo at 7o-clock. A failed side dish from the night before. recipe here, nasa dengaku . A rubber band until I steamed it 45minutes last night.

If you can't meet the boats at the dock or catch/gather your own, we prefer frozen. The advances in flash/deep freezing the past ten years or so...or have a trusted fish monger, frozen is preferred. We plan to make similar tomorrow night. From the freezer. We have kayaks to gather mussels, a boat for fishing, friends that dive for scallops. A secret location with thousands of sea urchin just 5 feet down.

Pizza night. Clam and cubed crispy bacon ends. For houseguests, like next Friday night, I'll take the minute or two to 'shuck' most of the clams onto the pie. Just leave. 5-7 in the shell for the visual. Just the two of us, I just want it on the table and share. Second pie in the oven while consuming the first. More traditional, for us, ---olive, prosciutto, artichoke.

That looks good. Mine came yesterday morning. Warning--I like bitter greens but the dandelion greens are very bitter. I read to soak in cold water 20 minutes, then simmer for 10 minutes, and sauté. I usually pick my garden grown much younger. I also read the milky long stems are a bit toxic. Not the ribs in the leaves. Need to read a bit more on that. We love the lacinato kale. I usually buy two bunches but still have a bunch from last order. A very sturdy meaty green that last a long time in the crisper. I put away my cold pack with all the cheeses, butter, eggs. 4 packages of lamb/hatch chili tamales. CypresGrove 'LambChopper'. Two 8 ounce packages at 5.99 each. A high end cheese that is usually 30$ a pound at a good cheese shop. Always one disappointment. I was looking forward to the guavas. I tried one of the most ripe. Meh. Skins are edible. But the seeds are hard, not crunchy. Maybe others in the box will be better. I'll try them in a salad with mango, grapefruit and fennel. about guavas link Looks like mine were picked ripe. That is said to be a good thing.

We like that is not sweet at all or killer spicy. So much flavor but nice subtle heat. Roasted another Mary's baby chicken Sunday. Rainy day. Started a Dashi stock mid-day. Back burner. A few chicken necks, and a frozen chicken frame from last week. Added crisper drawer veg as I found cleaning out. The WildFork beef neck bones and marrow bones I purchased for stock but way to nice for that....just used a few. Thinking a shallow braise, then over polenta/grits. Added our dinner chicken frame and simmered a few more hours. Burner off removed most of the solids with a spider. Added a sheet of kombu and some bonito flake. Half hour. Strained into my big glass pyrex in an ice bath. Stock sucks if you leave the various oily strainers, etc next morning. I had everything clean and in the dishwasher Sunday night. Pints of stock Monday morning in the fridge were thick collagen jelly.

Thought about you Kim Sunday morning. Lovely meal above. The duck. We are having weekend house guests in a couple weeks. Planning a menu, and want to use duck as a second plate after a fresh spring roll. Main is set in stone---a Fishermans stew. Clams, mussels, cod, salmon, swordfish, shrimp... We have not had duck in a while. Our local favorite market closed Fall 2018. They stocked D'artargnan products. Out of sight out-of-mind I have not thought of it much. Recent delivery from WildFork, I ordered a couple smoked duck breasts. Fully cooked. Tender, juicy. Not at all 'over-smoked'. I think meant to be a charcuterie room temp sliced deal. I cross hatched, rubbed with miso, then chili crisp and warmed in the oven 225º low and slow while prepping other things. Two minutes too long under the broiler last minute, but still excellent. 1/3rd left over, next day tacos. I like that it is fully cooked so a google search for 'smoked duck appetizers' has many ideas. (my menu needs easy prep-ahead options without fussy tending) Noodle bowl Friday, then Saturday next night tacos. (and one of our favorite hot sauces. YellowBird, Amazon) WildFork duck, 8$ for 7ounces. Not just for holidays anymore.

15+ years ago I was looking for simple kitchen gadgets for my Mother with arthritis. (she hates crap gadgets). I picked up a smash type chopper from I think HomeGoods. Hilarious if something firm like an onion or anything a bit difficult, she would take it to the floor and smash it with her foot. They started only buying frozen mixed vegetables, spinach, peas. But local summer squash she can use the chopper easily countertop.

Uh, oh, lol. I do hope your distribution center has improved. I started an order this morning. It will be three weeks since my last. Roasting another baby Mary's chicken today with a tray of mixed vegetables. I'm out of eggs, avocados, leeks, etc. Making a big master stock tonight to use some saved scraps. DH stopped for eggs this morning but could not pay 12$ a dozen regular ol' eggs. We can wait. Misfits VitalFarms pasture raised are 9$ for 2 dozen. Stocking up on snacking cheeses--six varieties. A couple more Chickens, artichokes, lots of greens and veg. It will be two boxes but one shipping fee so 4$ per box. Why I order every 3-4 weeks. (as I've said before)

The recent outbreak due to flour was announced just a few weeks ago. I'm guessing many make cookie dough at home and unaware of the potential danger. Or just licking the spoon can make you sick...if you have the contaminated batch of flour.

Yes, you are correct. From their website...dated June, 2022. (I thought they corrected the problem years ago.) "Pillsbury Ready to Bake Cookie Dough products are now safe to eat raw. It's the same cookie dough you've always loved, but now we have refined our process and ingredients so it's safe to eat the dough before baking. The dough will still bake up the same as our classic cookie dough. So now you can enjoy our edible cookie dough products before and after baking!"

I've been getting FDA recall e-mails since available. Not obsessed. Most are medications and un-declared allergens. But some surprised me like spices especially peppercorns. Many cultures that use spices are cooked in stews and sauces. Not sprinkled on top of food. Sesame seed is another and many times. I always toast sesame seeds. Commercial humus and tahini re-called many times.

The first flour re-call I can remember was about ten years ago. Raw cookie dough tubes have been around forever in groceries near the butter, eggs, biscuits, etc. I did not realize it was a 'thing' to eat raw dough until a NYTimes article about a shop opening called 'dō' 5-6 years ago. Lines down the block and not just teens. Grown men in that line. Scooped into containers like ice cream. The problem with flour is it is a raw product. From the fields to processing to your pantry, no kill-stop exists. Pasteurized eggs and heat treating the raw flour will make it safe for raw cookie dough. ...“Salmonella is found in animal intestines,” Detwiler says. “Food becomes contaminated when it comes into contact with feces—directly in the fields or even through contaminated irrigation water.” Meaning, animal poop ends up in fields where grain that becomes flour is grown or can get into the water that helps the plants flourish. ... flour and salmonella (short article)

Oooh. Misfits has dandelion greens. Looks like the cultivated Italian variety. I grow it every year. Seed from Seeds of Italy. Spicy like arugula. A more upright large leaf. Not the small spread tiny mound you find in your lawn. And fresh guavas. Crisper drawer rich at the moment. But planning a road trip next Thursday for 10 days to the mountains. Food desert. I'll order both Misfits and FreshDirect. We don't eat out or want to grocery shop. Settle in and not get in a car for days. Takes some minor planning but worth it. The little 2 1/4 pound Mary's chickens are excellent. We had one last weekend. I'll get a few for the barn freezer. Thaw quick, cook quick.

Not a bad time to stock up on ACVinegar for summer salads. Organic California ac with the mother for 2.59$ is unheard of 32ounces. Colavita red wine vinegar for 2.89$ Misfits has a habit of sending me things I did not order. Not just grabbing something similar human error. Like the organic almond extract. Last box included 4 cans of fancy 'pre-biotic' root beer. I've never purchased any beverages that i recall. Who pays 3$ for a soda. Olipop's botanically driven Root Beer marries a classic bite with a creamy sweetness with extracts of sweet birch, smooth-vanilla bean and naturally sourced burdock root. We recommend pairing it with your favorite ice-cream. Each can contains 9g dietary fiber, only 2g of sugar, and just 35 calories. Another one, good grief, WTF. In a soda? Filtered Water, Pea Protein, Tomato Paste, Extra Virgin Olive Oil, Porcini Mushroom, Sea Salt, Onion Powder, Apple Cider Vinegar, Balsamic Vinegar, Garlic Powder, Black Pepper, Mustard Seed, Vinegar, Ginger Root, Coriander, Thyme. And another is 8.99 retail for a watermelon/peppermint, 12oz. Those price are for a Kardashian or Goop pantry. Box before they sent ColavitaBalsamic. I did not order any vinegar having a red wine one back-up in the pantry. Don't care for balsamic. The 90's ruined it for me.

I just drained the last third of a jar and added a bit of good evoo. Roasted on a sheet pan until a bit crisp. Added to a fennel slaw salad. A recent pizza party I did similar for a vegetarian pizza with nicoise olives and cherry tomatoes. Visual, like the second restaurant down from the list... Eater restaurants Rome 2023. I. have a three jar back-up in the pantry. The jalapeños are huge. I use poblanos in place of the green bells. I might stock up, roast and stuff both and freeze for the 4th of July. Vital farm eggs 4.50$. A couple weeks age they were 3.50. My local FreshDirect they are 10$ a dozen.

Usually stock 4-5 choices my pantry. diNapoli, Rao's, and a couple cheaper ones. if used heavily spiced/seasoned like a big batch of chili for a crowd. #10 can of crushed RedPack from Costco. Most of our travels the past 15 years are in food deserts. I pack a couple small cans of smoked adobo chili. Usually have only access to a basic brand of crushed and whole canned. I have roasted the tinned whole tomatoes in the oven on a sheet pan with a head of garlic and onions. Rest of the juices on the stovetop to start a sauce with stock. Would never need to do that in NY, but a good hack if limited varieties. Hard pass if a recipe suggests a specific brand. Unless it is a can of chipotle in adobo. --and not a specific brand for example. Most say they can't taste the tin. A recent pizza party I used, for easy, Rao's marinara for 8 pies. In glass and no tin taste.

Decent and quite good outcome after a disaster prep/execution. I've been making Fisherman Stews and chowders---oyster stews, crab cakes for my family since junior high. Pre teen. My older brother and I took over the summer shrimp, crab, and oyster bakes----parents were never good cooks. Not interested. My brother fished and went crabbing with buddies that now have a successful retail/wholesale fishing business. ChesapeakeBay. My timing was off. First the sticky rice, quick cook. and soaked seaweeds for 'sticky rice balls'. Dashi on the back burner. Started my 'blonde' mirepoix but forgot about the cubed pork I always start first. (I put it up and out of pup reach) Miso/ginger/green onions softened with some warm Dashi.... Cubed cod and salmon, over the mirepoix. But forgot the layer of shaved fennel. Shrimp, then clams. I added too much Dashi broth to the shallow pan. (1/2 cup would be enough to steam)) I like to serve the seafood platter at the table with some hot broth on the side. I had to plate in the kitchen. Wrong pan. WildFork wild caught white shrimp, 21-25's, shell tail on. Only 6 so no need for stock. Tender. We eat the entire shells and tails. Even better to roast NewOrleans style. Crisp shells and tails we love. Like soft shell crabs. The first few of the WildFork bag so will roast/broil the next meal. (I just made a quick side fennel salad)...always. tail-on. My entire family eats the tails. Just a few inches of tomato paste tube. Rich color is from a heaping tBsp of chili crisp, mild, not spicy. Not tomato forward.

I just ordered an ounce of bay leaf for the year. Only pounds each of sesame seed and chia for puddings we like. Everything else is 4oz flat-packed bags. Easily stored in the freezer door shelf. Re-usable jars are three sizes. Filled as needed so no waste. The few elder bay leaves from a year ago will go in stocks. I've made plenty of mistakes ordering bulk in the past, but now know what we will use without waste.

I order in the Fall and Spring. Usually find myself. low on 12-15. I keep. my 4oz bags in. the freezer. Re-stock every few months. Just. pulled out the bags last weekend and. started a cart. My lucky day. MountainRoseHerb is having a sale ending tonight. Easily found enough for. 25%off. I keep the empty bags binder clipped together in the pantry so I know what is running low. We. go. through lots. of sesame seed. Ordered 4 pounds last. Fall. One bag left so we average 6 pounds a year. Just. added 2 pounds to my cart at 8$ a pound with the 25% off. Down to just. a. few bay leaves.... I. was gifted a house warming a dozen years ago of the Dean&Deluca 3 dozen tins. Some odd ones like mulling spice blend. Star anise, allspice...that still is ok for a stock pot. But does not compare to the new bag of allspice from the Fall order.

Misfit shoppers. Really nice small Mary's 2 pound chickens. Nice quick cook. spatchcocked over some roasted. vegetables. Misfits. does not. do weigh at check-out, so 5.99 is good for me. (I changed my batteries in. my scale). Roasting another tomorrow. and have two in the freezer. If they have. them. next week I'll order 4 for the 4th of July . On the smoker. We always. do a mixed grill. RedHeritage Sasso chicken for Easter said 20$ but was 35$ at weight check-out. (wildFork) No. biggie, it was delicious. We can afford it. Misfits does not. add. weight. extras ever. (my computer is adding extra dots and dashes and im sick of correcting)

This is a simple basic recipe that will have a much longer fridge life than one that uses fresh produce. 5 minute chili paste I use less sugar. 2 tSp coconut Palm sugar--less sweet and has a caramel scent/taste. I warm the water and steep a chunk of kombu and some bonito flakes at least an hour--strain, then add to the pot. Ginger powder, onion and garlic flake. Amchur is a nice addition, (dried green mango) My chili flake is med-mild. (my market has a couple dozen brands. Usually small print somewhere on the bag gives the heat level). I purchase 3pound bags a couple times a year. I have dried tiny Thai hots aka birds eye if I want more heat. I made a fresh Peruvian green sauce for the weekend. Similar to the Rick Bayless. Half pint went into the freezer this morning for another taco meal or similar. We go through lots of chili paste, miso, and chili crisp, kimchi...

Just opened the 'classic dill' pickles. Meh. Will not purchase again. An odd over-spiced flavor. Like clove, all spice, star anise. Nothing on the label but 'spices'. Not really crisp. Love the ThreeLittlePigs cornichones--- I have a few pantry jars. I make fresh quick pickles twice a week or more. Prefer a fresh crisp flavor. These pickles are odd and not great. We both agreed the after flavor was interesting and good but not the texture. We will just have them as a fridge snack for a few weeks.

Oh, last two orders have been just under 150 including shipping. Sunchokes I like to make chips. Mandolin sliced, tossed in olive oil and oven roasted. Always roasted with a few other things. I've never had the stomach issue I've read about. I make a Peruvian green sauce with roasted poblanos, hot peppers, garlic, onions, tomatillos if I have some but not necessary. A fresh cucumber, cilantro and limes. Blendered with a half or quarter head of romaine, depending on size---the key ingredient. The 'milk' in the ribs makes it really creamy. You would swear it has dairy or at least an avocado. Heat level, personal taste. I may add a green mango this next batch. Surprised it freezes so well. I use half pints.

I order Misfits once a month. Less when the garden kicks in. Just putting away todays delivery--four weeks to the day of my last. When I log on, I get a header list of my past ordered items so I can scroll through and reorder quickly. Only a dozen or so staples do I order every time like celery, fennel, leeks, avocado, some greens but like to change it up. I only took a pic of box one of two. Box two --celery x2, apples, big bag of stock beef bones, 8 cheeses, tamales x2, two small 2lb Mary's chickens 5.99each. I think if I was feeding a large family a weekly pre-set would still not make sense for me anywho. If something is out of stock like the whole chickens, I can just order thighs. Shipping for two huge boxes once a month is 7.99--4 bucks each. Nice box. Green mangoes, more artichoke hearts, dill pickle treat. Half my eggs came smashed and made a mess but contained in the cooler bag so not a big deal. The entire cost of a dozen removed immediately. No questions asked. Maple syrup was free using points. (not tapping my trees this year with the odd weather) I have never followed an 'ordering window' of time. I just order when I want.