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Maison Rustique

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Posts posted by Maison Rustique

  1. 25 minutes ago, rotuts said:

    does Aldi carry Campari tomatoes ?


    my two sources , TJ's , MarketBasket


    seem to be at the end of a ' cycle ' of growth


    still the best tomato in the supermarket 


    but not at its peak at the above.

    I can't recall ever seeing Campari tomatoes at Aldi but may be wrong. Things come and go there. They used to have large packages of them at Costco and Sam's, but not sure I've noticed them there lately either.


    • Like 1
  2. I'm also not a fan of the Ajika, but I thought maybe I just didn't really know how to use it best. I bought the Green Goddess but haven't tried it yet. I do like the Umami. I used it a lot when it first came out, but it has moved back on the shelf for a while. I'm a sucker for new spices and always trying new things. I need to find some neighbors who also like to try new things so we can split jars to try them so they don't go bad when I get the next new favorite.

    • Like 4
  3. 23 hours ago, Kerry Beal said:

    Using the potato water in the gravy. And I've peeled those potatoes with a paring knife!


    I recall attending the Heartland Gathering in Kansas City - I think it was @edsel who was making the retrograde potatoes that were all the rage at the time - peeling wasn't happening fast enough with a peeler. I think it was at least a 5 kg bag I peeled in a couple of minutes with my paring knife - of course the waste was horrifying!


    Totally off topic but I ran across this in the report when I was trying to find something about the potatoes and it touched me - 


    @jgm posted this when describing her discussion with the reporter from the Kansas City Star who spent the weekend with us -

    "When talking to them, I found myself struggling to find words when trying to describe how eGulleters tend to develop a fondness, respect, and attachment to each other, despite the fact most of us have never met. I tried - and didn't really succeed - to describe what it's like to belong to this group, and how on fortunately rare occasions that we lose a member and find ourselves grieving deeply for someone we've never laid eyes on. We share each others' joys, failures, and accomplishments, and we get to know each other in ways that people in other online communities often don't. We learn from each other, challenge each other, and share the misery of various culinary disasters and frustrations. But I just couldn't find a way to describe how all this really works. I guess what it boils down to, is that eGullet isn't about food. It's about people who love food. We understand that food is more than fuel for the body; it's also nourishment for the soul, and we connect with each other on that level. 

    I probably should just leave it at that.  :rolleyes:


    We had just moved here to KC when the gathering took place. I had the tickets purchased and then we had a huge water disaster and had to spend that weekend trying to deal with rescuing soggy unpacked boxes of treasured items, dealing with the responsible party (Culligan), etc. We didn't get to attend any of the events and I've always been so sorry about it. I keep hoping there will be another one of these days.

    • Like 4
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  4. 19 hours ago, Darienne said:



    Oh, one thing.  I keep reading about how if you ever get to the second bottle of Worcestershire sauce (Lea and Perrins and pronounced, if you please, 'wooster') , you are very unusual.  Well, we must be on our tenth or eleventh by now.  It goes into salad dressing.  That is one thing my Mother did. 


    Mom used "wooster" sauce a lot and so do I. I must have gone through dozens of bottles in my lifetime. I'll have to try it in salad dressing.

    • Like 1
  5. I subscribed to both Misfits and Imperfect for a short while a year or so ago. I stopped because of delivery and quality issues--mainly that things weren't kept cold/frozen with Imperfect and I think it was quality with Misfits.


    I have been getting emails from Imperfect at least twice a week wanting me to come back--significant discounts on the first 2 orders. I got one that talked about all the improvements they have made in both quality and shipping. I have to wonder if their business is hurting. I suppose it might be since people are out shopping more now than they were when COVID was worse.


    I don't hear anything from Misfits, so I guess they don't miss me. LOL!


    I see all the photos here and it makes me think about it!

    • Like 3
  6. 4 minutes ago, blue_dolphin said:

    I bought a bottle for a smoked salmon spread recipe a friend gave me. As everyone has said, it can be quite effective in small quantities. 

    My first bottle fell out of the cabinet in the Northridge earthquake, broke and leaked all over the place. Everyone who came over for ages afterwards thought something must be burning! 

    I used to make a smoked salmon spread with this--everyone loved it and always asked me to bring it to parties. I want to say it was from the BH&G cookbook. Been a few decades since I made it.


    That earthquake was a doozy. A friend who lived in Toluca Lake lost much of his extensive wine collection.


    • Like 1
  7. They did not have taquitos. They also did not have the cultured butter from Brittany that I have gotten addicted to. I saw no place on the shelf for it, so it has probably been discontinued. Harumph.


    I picked up a jar of this tomato soup with dumplings to try but I see now it got mixed reviews. I'll taste and doctor accordingly.


    I also got pre-mixed Negroni on a whim.  I tasted it last night. It is a little sweeter than most Negronis are when I order them out. I almost never drink cocktails at home, so I will likely end up tossing most of this at some point, but it seemed like a good idea at the time.


    Got a new bag of the dark russet potato chips. Also was happy to see that they had dukkah again. I got hooked on it a few years back, then they discontinued it.


    Now, if only they would bring back the fennel, propylis and myrrh toothpaste...

    • Like 2
  8. 23 minutes ago, Annie_H said:

    ^Yes, newspaper and cardboard are great insulators. Foil bags with re-freezable ice packs---I keep mine in zip-locks in case of leaks. Frozen foods in the bottom of your cooler with ice packs and top with a couple layers of cardboard. Then any cheeses, veg...not frozen stuff but needing fridge temps above the layers of cardboard. Ice packs just under a layer of cardboard will keep all that fridge cold. 


    I can travel three days with frozen and fridge foods in a cooler. (a bit more planning but can be done).

    I keep insulated bags in my car for my shopping bags. If I have multiple errands I toss in a few ice packs. 


    *Walden local meat share are recycling their canvas insulated bags again but all 2020 they did not want them back. Before covid I purchased a couple similar on Amazon. 

    I save the foil pack bags from Misfits and deliveries that use them. We have had whole chickens, a turkey, and various meats arrive solid frozen delivered fed-x. Sometimes two days in transit. 

    The last pastured raised chicken from Misfits took three more days to thaw in the fridge after delivery. 

    We have been off our homemade bread game for about a year now. I'm not a TJ shopper for many reasons but really want the scallion pancakes!. I have a good recipe but at that price, yum. 






    That is amazing. One of the reasons I cancelled Misfits and Imperfect was that the meat/fish were defrosted by the time I got them and I had to throw them out. I use ice packs in my cooler, but things just don't stay frozen if it is in the 90s. Maybe I need a new cooler. 

    • Like 1
  9. I got the Hatch chili flakes last time, too. We aren't super-spicy food eaters, so I seldom buy fresh peppers because I end up wasting 95% of them. I put the chili flakes in the last batch of chili I made and it was really good.


    Butter--have I mentioned before the TJ's cultured butter from Brittany? OMG! It is so good. I am really hooked on it.


    I wish they would open a store closer to us. It is just far enough that I can't but frozen foods unless it is really cold weather. Even though I rake a cooler, the frozen stuff just doesn't stay frozen in warm weather months. I need to make a trip next week and get some of those scallion pancakes.


    I always enjoy using my ancient TJ's bags when I go. Since they only opened stores here a few years ago, my bags from 30-40 years ago are like collectibles. The cashiers often say, "Oh! Where did you get that TJ bag? I've never seen that one!" 😄

    • Like 5
  10. 12 hours ago, cyalexa said:

    I just tried the TJ dark russet potato chips and thought they were amazing. Made me think of my mother who loved Wise potato chips. 


    I love extra brown foods. These chips are great. If you haven't tried them, try Extra Toasted Cheez-its--either the real brand or the Aldi knock off. Both are good.



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  11. 15 hours ago, lemniscate said:

    Another run to Costco to get milk, butter, cheese, veg, eggs....staples.   There's a "hot buy" on pork shoulder that I brought, I picked one of the smaller packages, but its still 13ish lbs of meat.   I will do the Chefsteps pork shoulder 24 hour version and portion for the freezer this weekend.  


    I did have 1 impulse buy.  I have a 'meh' relationship with pancakes.  I never order them at restaurants.  Making them at home is useless because more batter is made than desire for pancakes in our house.  Crepes are a different matter and there's a couple great creperies not too far away to scratch that itch.


    However, I found these La Marie Patissier (origin France) mini pancakes, pre-packaged.  Each small package has 2 soft and slightly sweet pancakes, maybe 3".  So far I just ate them right out of the package, but I'm sure heating them is no issues.  I think $9USD for 25 packs of 2 at my Costco.



    I got those pancakes a year or so ago at my Costco. They were tasty, but I didn't use them as quickly as necessary. I took the rest and used them to make a maple-bacon pancake bread pudding. Waste not, want not!

    • Like 3
  12. 10 hours ago, JoNorvelleWalker said:


    Looks interesting.  I can't quite see how Market Wagon works.  Can anyone explain in simple words?



    I'm not sure how they manage it but the foods all come from local producers. And they seem to deliver nearly everywhere. I have no idea. It has to be a logistical nightmare. Or maybe it is set up like a franchise where each region has someone who pulls it all together for that area. If anyone knows, please share.


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