sammo hung? in both cases, actually martial law.
This is for those of you in the Bay Area…
Four Star Seafood which is a purveyor to restaurants is offering wholesale pricing and home delivery of restaurant quality seafood and some meats. Granted you’ll need to order $150 in order to qualify for home delivery, but that’s really not a hard total to hit given the the price of seafood these days.
They do have some gorcery items, but no TP.
I have a refrigerator case story you might consider wanting to read into.
With suspicious timing, my refrigerator broke, having noticed the temperature steadily increasing. I had it repaired mere days before the closure of dine in restaurants, and the grocery shopping frenzy began. Talk about suspicious timing!
While he was at it, replacing the parts in the back, the repair expert was kind enough to give me some tips as to why things go bad in the fridge unexpectedly. 1) Apparently, putting way too much stuff in a fridge increases the temperature the inside, making it harder for air flow, and makes the machine work harder to keep things cool. 2) You should also beware if the suction around the door has weakened, letting warm air leak in. It should not be easy to open the door. 3) Leaving the door open too long also raises the risk of the temperature getting too high, and it takes a very long time for it to go back to 38F degrees, especially when it’s really full inside. 4) I’m sure many people know, but now all of us remember (certainly not me), there’s places in the fridge that are much colder than others, and should be reserve for your most precious items. 5) You might think they’re unrelated, but take care of your freezer. If things start to go wrong in there, it directly affects the upper portion, the refrigerator. In fact… try and dust/clean all the parts that get dirty, if you haven’t done so for many years, to prevent a malfunction.
You might want to make sure your fridge is working at optimal performance, as we’re probably all abusing the fridge now more than we have in previous years. Not really the best time to have it fail on you…
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Picked up an order at BevMo. The line was moving incredibly slow, it was taking them like five minutes per person.
Rye sourdough starter is extremely easy and forgiving. There are lots of instructions online. I haven’t been using mine to make regular bread (I make an extremely dense, all-rye German bread with it) but plan to, to save my supply of yeast. I want to make sourdough bagels soon.
Also: NYT/Jim Lahey’s no-knead bread recipe uses very little yeast. And I’ve been making it with about 40% white wheat flout/60% AP, proofing and baking it it the same oiled loaf pan, for a really good sandwich bread that makes the best toast.
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I looks like dill.
It didn’t taste like dill more like an amped up parsley
Bolted cilantro?
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OT: Today may feel like any other day, but as a Jew, my internal lox and bagel clock knows it’s Sunday.
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The Playground in Santa Ana has been making their own bagels and selling lox kits with all the accoutrements. We’ve been eyeing them on their IG stories but haven’t been yet. Just decided I’m going next weekend. Looks great.
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Looks like carrot greens with a few flowers.
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https://marker.medium.com/what-everyones-getting-wrong-about-the-toilet-paper-shortage-c812e1358fe0
… the toilet paper industry is split into two, largely separate markets: commercial and consumer. The pandemic has shifted the lion’s share of demand to the latter. People actually do need to buy significantly more toilet paper during the pandemic — not because they’re making more trips to the bathroom, but because they’re making more of them at home. With some 75% of the U.S. population under stay-at-home orders, Americans are no longer using the restrooms at their workplace, in schools, at restaurants, at hotels, or in airports. Georgia-Pacific, a leading toilet paper manufacturer based in Atlanta, estimates that the average household will use 40% more toilet paper than usual if all of its members are staying home around the clock. That’s a huge leap in demand for a product whose supply chain is predicated on the assumption that demand is essentially constant.
… the toilet paper made for the commercial market is a fundamentally different product from the toilet paper you buy in the store. It comes in huge rolls, too big to fit on most home dispensers. The paper itself is thinner and more utilitarian. It comes individually wrapped and is shipped on huge pallets, rather than in brightly branded packs of six or 12. “Not only is it not the same product, but it often doesn’t come from the same mills,” added Jim Luke, a professor of economics at Lansing Community College, who once worked as head of planning for a wholesale paper distributor. “So for instance, Procter & Gamble [which owns Charmin] is huge in the retail consumer market. But it doesn’t play in the institutional market at all.”
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flowering cilantro or coriander?
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Email the farm and ask?
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I thought about that but I feel bad bothering them with a question like that at a time like this.
They’re probably dealing with a whole host of issues and the last thing they need is some random person asking “hey what’s this?”, so I figured I’d crowdsource at the good ole food message board.
The whole point of CSAs is to link farms with their customers. I expect they’re happy to answer simple questions as a break from more tedious office tasks such as billing and the like.
They don’t send you an email saying what’s coming in your box?
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Nope I just got an order saying your box is ready for pick up at so and so location at x time.
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Huh. Every week ours sends out an email newsletter with, among other things, something like this:
This Week’s Box Contains:
Asparagus, Mandarines, Arugula -or- Mizuna, Broccoli Raab -or- Karinata Kale, Leeks, Lettuce and Tokyo Turnips
Veggie Notes
Asparagus: We are all very excited when asparagus starts in the early spring. We had some very cold frosts last week and lost a lot of the crop, but it is coming back and we think there will be a lot of it this week as the weather warms up.
Mandarines: Gold Nugget mandarines from our neighbors at Gold Oak Ranch
Arugula, Mizuna or Karinata Kale: Which one you get will be a surprise — you will get one or the other of these greens. The Arugula and Mizuna can be eaten raw as part of a salad, or gently steamed and seasoned as a side dish. The Karinata Kale is a deep purple flat-leafed kale, a very unusual variety.
Broccoli Raab: At this time of year there will be many greens in your CSA box. These leafy greens are packed with nutrients. They will cook down considerably — One bunch may only be enough for 2 or 3 people as a side dish. After steaming it, add some olive oil and seasonings.
Leeks: Did you know that our web site features a collection of recipe ideas for most of the items that we put in your CSA box? Here are some ideas for leeks.
Lettuce
Tokyo Turnips: A lovely turnip variety that is so mild people often slice it thin and eat it raw with their salad. The greens are edible, tender and delicious with no bitterness. This is two vegetables in one — Turnip greens are very high in calcium, vitamin A, phosphorus and magnesium.
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