for the longest time , bananas were 19 cents per banana.   then jumped to 24 cents per   apron 26 % increase    at that time , bananas were  39 cents //lb  ( w 10 c off ) at Market Basket    this was a week or so ago   now they are 29 cents @ TJ's , and 59 cents //lb ( again w 10 cents off ) at market basket    Crop failure ?  demise of United Fruit ( chiquita ..read more

This morning I discovered this product.  Just add water.  Has anyone tried it? For what have you used it?  It might be nice in some spreads or sauces ... There's also a version without added sugar or salt, although there's very little added sugar in this version and salt s considerably less than in a comparable amount of typical peanut butter.   ..read more

fascinating article in todays WSJounal :   https://www.wsj.com/business/retail/amazon-the-everything-war-dana-mattioli-4966915d   for review purposes :   '''  Inside Amazon’s Push to Crack Trader Joe’s—and Dominate Everything : A secret war room and other tactics fueled the retail giant’s rise ''   '''   When  Amazon AMZN -1.54%decrease; red down pointing triangle  was working on a new private-label food brand called Wickedly Prime, members of the team pitched management this vision for the brand: to replicate the top 200 items sold a ..read more

Hi, I'm very new to baking cakes and need a little help deciding what kind of pan to get.   I found a store that sells (PME) anodised aluminium cak pans with removable or solid bottom and of different heights for the same diameters.   I was wondering which height should I get?   1. If I get a pan with higher sides, could there be a problem while baking if my batter only fills a third or half of the pan?   2. If a recipe calls for two pans to bake cakes in, could I just use one pan with sufficient higher edges to bake one high cake and then cut it into two layers? Or will I ..read more

Badly stained cookware is often seen on cooking videos. Here's a pot used in a recent video from a well-known cook and food writer:     I will admit to being ignorant about such things, but it seems to me that cooking in such a pot might have some drawbacks.  It's harder to see fond develop, maybe food will stick more easily, perhaps it will contribute to adding more and deeper staining, and it might affect heat transfer and overall cooking quality.  Could continually cooking in such a pot ultimately damage the cooking surface?  Is the surface already damaged?   ..read more

I would like to get both a refrigerator and a freezer thermometer.  What brands and features should I look for?  Where in the refrigerator and the freezer should they be placed?  Thanks ..read more

I've an older (but not old) 5½ quart Dutch oven. It came with a stainless steel handle for the lid.  The space between the lid and the handle is rather narrow, and I'd like to extend the handle a bit to allow more space.  Is there a handle available that will provide that extra distance. I couldn't find one.   I've an idea to add a spacer and get an extended bolt to hold the whole shebang together should a handle not be available off the shelf.  Any thoughts on whether that is a good idea ..read more

I was cursing my local Shop Rite for not having any split chicken breasts last weekend (bone in, skin on). I went to Wegmans today, which generally has a wider variety of options, and although they had boneless, skin on breasts...not a single package of split breasts. Cut up whole chickens, yes. But I have no use for the whole chicken, nobody here will eat the dark meat. I was hoping to buy a couple of pounds and cook them for meal planning, since I had hoped it was a way to avoid the "woody" flesh issue on the boneless ones. I have no local butcher to ask. What's going on? When I check the ap ..read more

 I have an old Cuisinart Classic processor and the blade is kind of dull.  I've been looking for a replacement (DLC 10) and can't seem to find a new one.  There are some that claim to be that model, but they don't look like mine. Hence, the subject question ..read more

 I have an old Cuisinart Classic processor and the blade is kind of dull.  I've been looking for a replacement (DLC 10) and can't seem to find a new one.  There are some that claim to be that model, but they don't look like mine. Hence, the subject question ..read more