I remember it from my days at UofP more than 40 years ago. Didn't eat it, because I don't eat any ketchup, but iut was one of the local brands in the apartment, along with Frank's red cream soda

Ketchup
Mustard
Mayo
Coffee Creamer
Decaf Coffee
Fresh Tomatos
Beer
White Wine

so old, that my visio is failing and my typos increasing....

Actually, I have an eye infection this week and the opthalmic antibiotic leaves my left eye vision cloudy, lots of typos.

Only doing pleasure things like CH thius week, no legal work, could be harmful to my clients' health....................

salt, fresh ground black pepper, butter and I like them gelatinous. No watery, loose grits for me

In my mother's kitchen in the 1050s. mom would roast a tray of chicken wings about every two weeks for dinner. About every three weeks she roast turkey wings. In fact on Thanksgiving she always roasted an extra half dozen turkey wings as they were the favorite part in our family.

I taught my 25 yo daughter how to eat them. I took her out when she was a freshman in college and she complained that the restaurant didn.t have boneless wings on the menu. I explained that:
#1 Boneless wings are NOT wings
#2 It's time to grow up and eat the real thing

How many at a sitting? Until I'm full or they're all gone. Usually about 12, that's wings, not pieces, all THREE sections-drumette, flat, and tip. People whi get wing pieces in restaurants don't even realise that the tip section is part of the wing.

The most I've ever eaten> 5 lbs precooked weight, I don't have a piece count.

I don't buy meat in the supermarket, so it's not an issue. I buy half an animal from a local farmer and cut it up myself. I don't ask the fishmonger to remove the skin, either.

BUT>>>I peel off the dirty, cut, limp outer leaves of a head of cabbage, and I leave behind the 'vine' when buying tomatoes. I see the produce manager at the supermarket removing outer leave to make the cabbages look appealing, I just continue the process. And since you are allowed to pluck a tomato from the vine cluster if you don't want the whole cluster, I pick and choose the amount I want from assorted clusters. Why pay $2,99 lb for the vine that goes in the trash?

Not cubes, because I don't have a cube shaped mold, but I regularly use a popsicle tray to make 4" long x 2.5" wide x 1" depth ice to use in 32 ounce Ice Tea glasses

Back in 1985, I was on a flight from JFK to Santo Domingo. While over the Atlantic, we were notified that a tropical storm had hit the airport in Santo Domingo and that we would be diverted to San Juan until power was restored and the airport reopened in SDO. We sat on the tarmac in San Juan for 9 hours. The plane ran out of food and drink. US immigration officials didn't want to let anyone off, because they were afraid that some Dominicans would escape into the general PR population and then get on flights to NY without having to clear immigration (PR being a US territory).
After about 4 hours passengers started breaking out whatever food and drink they had stashed and making sure the children got some food/drink. I had bought two boxes of Godiva Chocolate in Tax Free which I passed out. A number of tax free liquor bottles made the rounds and a good time was had by all.
after the9th hour it was announced that we would be bussed to a San Juan Hotel and put up overnight, then fly to SDO the next morning. Sure enough, 8 Dominican passengers disappeared between the plane and the hotel. They didn't fly on with us the next day.

>>>>>>>>
In 1978, I was on a Swissair flight from Johannesburg to Zurich with an intermediate stop in Kinshasa Zaire. There was civil war going on with shooting at the airport. Swissair took off without time to caterthe flight from Kinshasha to Zurich. Passengers gladly shared their food, and the captain ordered the purser to open the ceiling hatches and remove the emergency food rations from the liferafts. I kept a SwissAir emergency tin of fruit cocktail as a souvenir.

SO, The answer is, been there, done that, I'll always share, but offer to children first.

When I took the CT Bar exam, I was allowed to submit a writing sample in 'print' as I attested that I did not write cursive as a daily use. At the exam, a proctor compared my first essay with the writing sample, and then I was allowed to complete the exam.

Yes, my wife.
She complains that she can't get/keep the main kitchen clean. Especially that the counters won't shine.

That said, the kitchen is being torn out this year, the space having another 200 square feet added, and the new kitchen has been sitting in the garage for 8 months.

But she is already stressing about painted cabinet surfaces in the new kitchen (currently have a gloss mica) and that they will get greasy/filthy.

We have hardwood floors, and Hollowa House Quick Shine takes care of this.

sorry, didn't see it on my mobile device.
What size eggs are you using?
Do you let them come to room temp before mixing in?
With the density of potato blintzes, you might do well to inbcrease the eggs by 2 or use JUMBO eggs

The reason your blintz bake doesn't rise like a soufle is that you have no eggs in the recipe

you poor child.....................
when they opened here in CT, Store #60 Hamden CT in the 50s, Hamburgers were 15 cents

I had posted this earlier on a different thread, so I'm copying and pasting:
Blintz Souffle (made with frozen commercial Blintzes)

2 Boxes Blintzes (6 count)
1 Stick Butter
1 1/2 cups sour cream
4 large eggs, well beaten
3 TBSP Sugar
1 Tsp Vanilla
1/4 cup Orange Juice

Melt butter in 9x13" pyrex baking dish
Lay out blintzes
Blend other ingredients, pour over top
Bake in 350 degree F oven for 45-50 minutes until golden brown

This recipe feeds 6 and can be doubled or trippled. If Using double layer of blintzes pour half of liquid mixture over first layer before putting second layer of blintzes in.

>>>>>>>>>>>>>>>>
We usually make a triple using:
2 boxes Cherry Blintzes
2 Boxes Blueberry Blintzes
1 Box Apple Blintzes
1 Box Cheese blintzes

This works well when you are serving other cheese items at the same meal

>>>>>>>>>>>>>>>>>>>>>>>>>>>
My wife makes a simlar blintz souffle, but cuts the blintzes in thirds and mixes them in with the wet ingredients, then pours it all in a deep lagasne pan to bake. The cut up blintzes are easier to serv if you are putting this out on a buffet table.

For mother's day, we made a triple, but made a 4th batch of the non-blintzingredients to pour over top and got a great rise. She also poured a coating on the bottom of the pan before layering the blintzes, layer like lasagna, starting and ending with the wet mix.

NOTE: My wife uses the whip button on our Waring Blender. I think adding the air into the wet mix may also help the rise.

We often assemble it, cover with foil and put in the fridge for up to 2 days before baking.

My wife did this Friday afternnon and baked it off Sunday morning for mother's Day brunch. It rose beautifully.

If you bake it and reheat it, it will deflate, but still look nice and taste delicious. I know another response said it's not an actual souffle that would fall if left too long, but they are wrong. If the blintz souffle doesn't rise and pouf over the top of the baking dish, then one has not used enough liquid with the blintzes. This week, my wife made 1 extra wet measure to add to a tripple recipe in a 5 quart baking dish. It rose about 2.5 inches in height over the top of the baking dish.
After cutting into it at the table (we served family style) we could see the level drop slowly during the meal.

am I the only one who's old enough to remember McD's advertising:
Hamburger, French Fries, Soda AND CHANGE FROM A DOLLAR?

I live near a county line, In one county McDs promotes items at $1.99, 2 miles away they are $2.29 (on the same road). Even with high gas prices it makes sense for a family to drive the extra 2 milles and save $2-3 on the total order.

I was last there when the Uk was handing Hong Kong back to China. The previous few years there had been an influx of HK Chinese into Australia and they seeme dto be the dominant restaurant operators. I am not a particular fan of HK style Chinese food.

we had them last night.....
They were on sale for $1.99 box, so we stocked the freezer

Memories of childhood

grapsta, I have no idea what the Chinese restaurants in Sydney "ARE"
as my post started, i haven't been in about FIFTEEN years. I wrote about what I found then.

So, as you are comparing apples and oranges and we have no time machine, there is no disagreement.

What was sold in deli section was the size and shape of Boiled ham---a long rectangular formed piece. Years ago the hams used to come in a can like sardines and were opened with a key. Now the delis get them shrink wrapped.

The deli size is made for sandwiches, the small cans on the grocery shelves are not large enough for nice sandwich slices

Pressed corned beef, like many inexpensive products have disappeared from deli counters. Stores want you to buy the expensive stuff. They don't want to slice and weigh 2.99-3.99 product when they can get you to buy 999 lb goods. The labor and packaging cost for the store is the same.

I recently had this argument with Stop and Shop. My mother's health aide asks for liverwurst for lunch each week. Until 2 weeks ago I could buy her Deutschmacher or Hummel for $3.99 lb or Mother Goose for $4.29. Now ONLY Boars Head is being stocked for $6.29 lb. I'll buy the aide's liverwurst elsewhere.

I see the canned pressed corned beef in the Spanish foods section of area supermarket (near the Goya products).

Two weeks ago I saw it available for slicing by the pound in the Deli of Food Bazaar Supermarket in Bridgeport, CT. This small chain caters to immingrants from Latin America, Easten Europe, UK/Ireland and the Far East. Many items I can't find in whitebread American Supermarkets are still sold there.

Look for supermarkets that serve the immigrant and poor community and you may find this product.

The attorney in me now has to butt in.....

The question is: is the OR in the reasons for a 45 minute pass on the website 'either/or' or is it 'and/or?'

The website says the 45 minute refund of a pass is for those who don't know if their little children will be 'comfortable' with rides at an amusement park (too young, sheltered, scared-who knows) OR for those who want to enter and purchase food.
If one reads it as EITHER/OR then you are not entitled to enter on a refundable pass to buy food and then cram in a ride before the 45 minute refund time limit expires.
If you alternatively read it as AND/OR then one may both purchase food and expose you first time visiting child to a ride and refund within the 45 minute limit.

In either case, if YOU KNOW your child is ok going on an amusement park ride (your child had done so previously, maybe at a different park) you may not let your child ride during the 45 minute refundable period, it violates the intent of DW.

TO PUT IT PLAINLY: Don't ruin it for others. DW makes the opportunity available to either enter and buy food, or to expose a newbie child to rides with no chance of wasting the price of admission. This is for all comers, NOT just the kosher consumer.

When I think back to how many events,, that I paid for, such as the circus, and my youngster freaked out, we left early and kissed the admission goodbye, I would ave been very thankful for a policy such as DW has.

I really like the square tables that have flip up sections to convert to round.
The tables for 4 at our area diners have these. When the kids were real small, we'd leave them down on the kids' places so that a high chair could be pulled close to the able. Now, with a 90+ yo mother in a wheelchair, we leave hers down and she wheels in close and the rest of us have the round sections up for more room.

I usually let the blintzes sit out on the counter (in the boxes) for about 60-90 minutes and then they will be soft enough to cut. The filling tends to stay in place that way. If you let them come to room temp some of the filling would come out when you nix the blintzes with the wet ingredients.

Actually, I go out of my way to support Hershey. It was one of the first major corporations to provide a vast array of kosher snacks/candy available across America.

I have been stranded by weather in Airports and train stations or stopped at out of the way convenience store and gas stations where the presence of Hershey candy assured me of something kosher to eat. You'd be amazed how long you can get by on a couple of Hershey bars...........

+1

NO, they don't.
while I appreciate you taking the time to reply, My post specifically said:

NOT North of I-95 (Centerbrook is north)
Water's Edge is out because of the multi level dining room.

So might you have any suggestions that meet the criteria of the OP?

If I shop alone, it's 100% by the list made before shopping (but the list may leave some choices open, e.g. pick a veg to go with the roast chicken)

If the kids or wife accompany me, then it's 70% need 30% their impulses

I won't eat the fresh/refrigerated salsa from the supermarket or made at home or in a restaurant.

I don't like/eat fresh tomatoes, ketchup or tomato juice. I do like/eat tomato sauce, soup or stewed tomatoes.

I am not a fan of hot/spicy food but have found 2 jarred salsas I love:
Ortega Mexican style with beans MILD. I used to like the Ortega mild, but they changed the recipe and it's too much jalapeno for me. The one with the beans is mild and I can eat an entire jar with chips.
Price Rite (a lower price chain owned by Shop-Rite) private label Mild. Dirt cheap at $1.99 for a double size jar. The Shop Rite provate label mild is not the same and it's too spicy for me.

For cooking, I use the Gold's Brand medium salsa for my Mex Necks and Balls......
chicken necks and beef meatballs baked in a pyrex dish drowned in the salsa....50 minutes at 350 F.............

Dovid,
I am old enough to have dined at Bernstein's on Essex, the reputed originator of Kosher Chinese food in NY more than 40 years ago, and dishes that were white sauce in NY treif Chinese-American (almost exclusively Cantonese at that time) were also white sauce at Bernstein's. Their chow chicken chow mein was indistinguishable from that served all around town, except for the kosher ingredients. Brown sauce dishes such as egg foo yung were brown sauce.

Like many 'European-Traditional' Jews we had a kosher home, but ate certain foods out at non-kosher restaurants and I had had much exposure to NY metro Chinese-American food,