Toliver

Uncle Ben's Rice products changed their name to just "Ben's" to combat the racism implied by the name (and product spokesman) and its history. Another company joins in: "Aunt Jemima Officially Has A New Name: Pearl Milling Company"

Just an FYI... McD's caves to the voice of the people: "McDonald's is bringing back Hi-C"

Popeye's Chicken Sandwich will just have to move over... "Popeyes' Cajun Flounder Sandwich debuts Thursday ahead of Lent and is like its Chicken Sandwich" I hope it is just as crunchy as their Chicken Sandwich. If anyone takes one for the team, please post your opinion here.

Can you use the box the new freezer arrives in to ship your old one back? I realize the weight of the freezer is an issue in just achieving this swap out. Too bad they don't have a Uber-type firm you can hire for packing and shipping stuff.

Two from this morning, both a little light (meaning less recipes than the usual cookbook)... Williams Sonoma Test Kitchen's "The Pizza Cookbook" Kindle Edition $2.99US (eG-friendly Amazon.com link) Only twenty recipes. The editors of Williams-Sonoma's "Williams-Sonoma Luscious Fruit Desserts: More than 50 recipes for baking with the season's harvest" Kindle Edition $2.99US (eG-friendly Amazon.com link) Metric and Imperial measurements. Only just over 50 recipes. There's a recipe for "Blueberry-Cream Cheese Custard Pie" on the Amazon info page for this cookbook. Use the "Look Inside" feature to see some chapter listings of recipes, plus some of the recipes themselves. I am a US Prime member and the price you see may vary.

From this morning's BookBub email... "Slow Cooker 101: Master the Slow Cooker with 101 Great Recipes (101 Recipes)" Kindle Edition $1.99US (eG-friendly Amazon.com link) Use the "Look Inside" feature to see the list of recipes. I am a US Prime member and the price you see may vary.

"Taco Bell Is Selling A New Seasoning Mix That You Can Put On Literally Anything" Walmart sells a lot of the Taco Bell products including the Taco Bell Taco Sauces. The Taco Bell Taco Seasoning is supposed to be good (click) according to the article.

I suffered from the same affliction. Which is why I stopped buying "real" dead tree cookbooks, and switched to Kindle e-cookbooks. Takes up less physical space in my apartment and still looks great on my Fire 10 Tablet.

Growing up on the American West Coast, we were never served Duck Sauce, real or faux. I couldn't pick it out of a police lineup. It was always a ketchup/"Chinese" Hot Mustard combo. Maybe it was a Southern California thing...and still is to this day.

This is a recipe from the 1956 edition Better Homes & Garden New Cookbook that my mom used to make whenever we had ham. It was a sinus-clearing mustard dipping sauce using Colman's Dry Mustard (a British product, I believe) in the bright yellow can. Later editions of that cookbook would omit this recipe completely: It had to be a fresh can of dry mustard. I think if it sat too long in the cupboard it lost its potency. In many American-Chinese restaurants, if you ordered egg rolls, you'd get a half ketchup, half hot mustard dipping sauce. And if the restaurant was very creative, they would make the ketchup-mustard look like the Ying-Yang symbol in the dish. The mustard in the restaurants was called "Chinese Hot Mustard" (even though it had nothing to do with China) which you can find in most condiment aisles in American grocery stores.

Good enough reasons for going there. It's the "splurges" that keep me going there. You never know what they'll have and you have to get used to thinking ahead. For example, they tend to sell fans a couple months before the hot weather shows up. And you also have to hone your "Should I or shouldn't I?..." feelings. If they have a display of something unusual and you're debating whether you should get it or not, I favor getting it because the next time you go the item could be sold out. I used to buy the Costco Rotisserie chickens, but now they sell the meat by itself, I get that and split it up when I get home into smaller portions for the freezer. It's so handy to have on hand.

I found one slightly more expensive cookbook this afternoon... Blogger Naomi Robinson's "Baker's Royale: 75 Twists on All Your Favorite Sweets" Kindle Edition $3.99US (eG-friendly Amazon.com link) Use the "Look Inside" feature and scroll down a little more than halfway to see the First Chapter's list of recipes. Scroll further down to see some recipes. Use Metric as well as Imperial measurements. I am a US Prime member and the price you see may vary.

"Mother’s Cookies Has A New Sparkling Mythical Creature Variety Hitting Shelves Now" The "lavender" icing refers to the color, not the flavor, of course. From the photo in the article the cookies look a lot like blobs of dough. Let's hope the kids eating them have a great imagination. It's a poorly written article. The last paragraph makes no sense since it has a different launch date for the cookies. Coming to Walmart March 8th.

A new month (already!) and a new crop of ecookbooks on sale. They're worth taking a look at...just 2 pages so it will go quickly. Unfortunately, a lot of them have been previously posted in the past. And others offer a small amount of recipes for the sale price and I didn't think they were worth posting. Your opinion may differ. I'll keep an eye out for more bargains...

Krispy Kreme is offering Valentine's Day-themed flavors: "Krispy Kreme Unveiled Its Heart-Shaped Valentine’s Day Donuts That You Can Use To Send A Love Note" There is a photo in the article showing each of the new four heart-shaped doughnuts.

It looks like it's a single-handed device, leaving the other hand free...to do what? It has a thickness locking mechanism and the one picture of the inside of the "blade" doesn't look like it has a grating function, but the texture of it looks like it might be used more for gripping and holding something. I am leaning to the afore-mentioned guess of fish tail holder while scaling it with the other hand.

Didn't see this one coming... "2021 just got worse: Now there's a Grape-Nuts shortage"

Technically, a forced habit. Most American supermarkets sell eggs that have been washed (thanks to anti-salmonella directives by the USDA) and so they have to be refrigerated having lost their natural protective coating in the process.

And yet a marinade penetrates easily. Hmm... Muscle may be intact but it's still fibrous meaning not solid. Liquid fat can penetrate that. Speaking of ground meat, my mom always topped her ground beef meatloaf with strips of bacon (slathered with ketchup) before roasting it. Yet, it didn't taste like bacon meatloaf. It was tender (a panade in the ingredients also helped with that).

If you watched a lot of Paul Prudhomme's old cooking shows, I was surprised and confused to see him do this when cooking. He would cook with an ingredient/herb, and then later on add it again near the end of his cooking. It makes sense now.

I found the same thing when grating ("zesting") the rind of an orange. The box grater outperformed the microplane by far.

Whoa. Stop right there. Yes, some rendered fat drips down to the pan but a lot of it goes into the fibrous meat. It helps to tenderize the meat. In the case of venison, it isn't well marbled like a beef roast, so by larding it or using caul fat, you are adding extra moisture to help make it tender as it roasts. When you roast meat, you always roast it with the fat cap on top to gain the benefit of this natural tenderization. My asshat older brother (whom I've mentioned in previous posts in other discussions) decided to smoke a brisket for me one Christmas. It was his first time doing so and he removed absolutely every last piece of fat off the top of the brisket ("because fat's bad for you") before smoking it. You could have used slices from that smoked brisket to repair every sole on every pair of shoes you own, it was so tough and dry. He learned his lesson that day (too late to save that brisket) and I also learned the valuable lesson of why we keep that layer of fat on our roasting meats.

"Bob Evans Farms Inc. Recalls Pork Sausage Product Due to Possible Foreign Matter Contamination" Product specifics are in the article.

Two to post...The first one's link to the USDA web site was basically an error so I have the Fox News article on it instead. "Select pepperoni Hot Pockets recalled over complaints of glass, plastic in product" Codes and product descriptions are in the article. "Potential Foreign Object Recall Lake Champlain Chocolates Issues Voluntary Recall on Selected Milk Chocolate Products" Specific products impacted are listed on the USDA web site.

I was going to suggest an ice cream sandwich, vanilla (or your favorite ice cream flavor) between two cookies.