The Foodie Thread

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Canned food giant Del Monte has filed for bankruptcy after being in business for nearly 140 years. The company cited changing consumer preferences, bad business moves made during and right after the covid pandemic, and other issues as reasons for their bankruptcy. They're looking for a buyer.

Just thought I would mention it as Del Monte canned foods were a staple of Southern country cooking when I was growing up, I know my great-grandmother and grandmother and other relatives used their products frequently. Times are indeed a-changing if they've declared bankruptcy.

 
Mulberry Heel said:
Canned food giant Del Monte has filed for bankruptcy after being in business for nearly 140 years. The company cited changing consumer preferences, bad business moves made during and right after the covid pandemic, and other issues as reasons for their bankruptcy. They're looking for a buyer.

Just thought I would mention it as Del Monte canned foods were a staple of Southern country cooking when I was growing up, I know my great-grandmother and grandmother and other relatives used their products frequently. Times are indeed a-changing if they've declared bankruptcy.

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There are so many corny jokes about them...

When I first read the title I misread and thought they had found a 140 year old can of del monte corn.
 
Market and Moss at Southern Village in Chapel Hill has closed They just now won Restaurant of the year and several other awards in the annual Chapelboro voting.
Yes my babie girl was the owner and operator. She just flat out could not keep an Exec Chef-and it wore her out
 
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More basil than I know what to do with so decided to try pesto on pizzas

I went back and forth on whether to add it pre or post bake

Opted for pre-bake since it’s such a short bake time and I think it worked out well

Ricotta and mozzarella for cheese
 
mpaer said:
Market and Moss at Southern Village in Chapel Hill has closed They just now won Restaurant of the year and several other awards in the annual Chapelboro voting.
Yes my babie girl was the owner and operator. She just flat out could not keep an Exec Chef-and it wore her out
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Really sorry to hear that. I'd never been before, but we actually hosted our rehearsal dinner there just a couple of months ago. We had a great time and had several guests tell us after the fact that it was the best rehearsal dinner they'd ever had/been to; lots of positive remarks about the food specifically. Hope you'll pass along our thanks and warm wishes to your daughter (?).
 
Heelsandeers said:
IMG_1884.jpeg
IMG_1886.jpeg
IMG_1903.jpeg

More basil than I know what to do with so decided to try pesto on pizzas

I went back and forth on whether to add it pre or post bake

Opted for pre-bake since it’s such a short bake time and I think it worked out well

Ricotta and mozzarella for cheese
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Fresh basil post bake (as you say) pesto pre bake. Good call.
 
All of the vegetables other than the potatoes came from our little garden.

I smoked the steak then moved ot to the griddle to sear the outside, it was perfect.

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