Maison Rustique

With Butter Coffee being a thing for a few years or so, I'm not that surprised by it.

Sorry--this non-connoisseur was lumping all instant noodle-type products into one category. I'd likely even put Rice-a-Roni in the same category. 😉

I get this at Costco and keep it in the pantry to use for emergency/quickie meals. Easy to nuke and add protein/veggies and you can easily adjust the spiciness. I'm not a dry ramen connoisseur, but think these are the best I've tried. Snapdragon Vietnamese Pho

Ann, I leave it on the counter.

I got a starter from a friend (who started it from scratch and named it Kevin the Levain). That friend passed away last year. I've had this going for over 2 years now. (Just an aside, I named mine Hemingway because Kevin's son also rises.) I began getting sick about 3 weeks ago and after a week, realized that I was sicker than I thought. I wound up in the hospital having emergency gall bladder removal. When I got home a few days ago, I spotted Hemingway on the counter and my heart sank. I took a look and sure enough it was brown and smelly. I was still not well enough to deal with it, but next day, I looked again and realized it was too far gone. Thankfully, I had put some discard in the fridge. I took it out, fed it and it is happily working again. Whew! I need to write up some instructions in case I am incapacitated again!!

@ElsieD and @Tropicalsenior, I would love both those recipes, please, if you're sharing.

I switched to Bean Club light so am not getting this one. Darn. I want those Santa Maria Pinquitos. /they are a must-have with grilled tri tip.

That is way cool!!!

Wow! That would be completely out of our budget. I can buy produce and meats at Sprouts for a lot less and get to pick it myself, so it isn't imperfect.

@dtremit I feel the same as you. Without the discount, it just doesn't make sense. And I had the same experience with so many items already sold out in a short time. I'll see how it goes when I place the second order, but am thinking I'll probably discontinue after that. Again.

I didn't notice until I went to use it last night, but the arugula in the order I got today was already expired and was pretty far gone. I have notified them.

I signed back up with Imperfect Foods last week because they made me a good offer. I got all this for $35.xx including tax because they gave me 50% off. Three 18 Oz. pork loins which I will slice up into chops and cutlets and freeze. It arrived a little after 10 am which I was happy about. They have a new tracking system since I last used them and you can see where the truck is, what time it will be here and even send a message to the driver.

I wish we got Fresh Direct here. I'll find out this afternoon what Imperfect Foods has in store for my first order.

I finally gave into one of Imperfect's "please come back" offers and re-activated my account. First order goes in Monday. I'll try a variety of stuff while I've got the deep discount on my first 2 orders. My issues before were mostly in shipping--defrosted meats, damaged produce, etc. They claim to have vastly improved their shipping and packing, so we'll see.

I also buy the Idahoan instant mashed potatoes. I use them more for making potato soup (along with real potatoes) than for eating as mashed potatoes, but I do eat them as intended occasionally. They are a great thickener for soup--use as much as you need out of the package and put the rest into a jar or baggie to use the next time.

@ElsieD, those look perfect and delicious!

Baked Pudding Melange Baked Pudding du Jour Thank you!!

I do not and would love it. Thank you!!

Oh, I do hope you'll share some of these recipes. I do have the IP cheesecake recipe, but would love to see all the others you make.

Thank you for this topic! We're only two as well and it can take forever to finish a full size dessert.

Wish that place had been there when I lived about 5 miles from it! They have some swell stuff!

Cassoulet smells so divine while it is baking all day, how could you ever wait to eat it the next day?!?! And I want the crunchy top while it is fresh out of the oven.

If you scroll down Burlap and Barrel's White Pepper page, it says it is fermented in a stream.

Perinaise? I understand what it is, but what a dreadful name! Sounds like a disease in an unmentionable part of the body.

I have one of these and use it often. Very nice and great price!