Just saw this - it’s one of the reasons why I like this version of laksa, it has decent shrimp paste flavor. I get it’s a funk that not everyone enjoys, but I love shrimp paste when added judiciously into dishes. I can tolerate a good amount of shrimp paste and belacan funk. It’s similar with char kway teow (the popular street noodle dish from Singapore and Malaysia) - it’s best when it’s got the good shrimp paste flavor mixed in.
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It’s so wishy-washy in flavor I didn’t even put it out for my gals yesterday. A friend of mine loves it - dips veg in it, spreads it on bread… it’s just lacking on so many levels, I really don’t get it 
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Not the flakes, but I’ve used dried ho fun plenty, when I can’t find fresh or can’t make the noodles the same day. I’m kind of curious what you would use the flakes for. Is there a certain dish that uses this, or is this just a different size just for those who prefer a more square noodle vs the long ones.
EDIT: Out of curiosity, I’ve tried looking up recipes online, and most seem to point to these square noodles used in Thai stir-fry noodle dishes like pad kee mao or pad see ew.
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I hated it!
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Yeah, I don’t think it can be saved. I might just hafta toss it. 
I have enough pork belly hoarded for times when husband is away, but couldn’t pass this up.
Seems like a good deal, especially since it didn’t involve shipping or large pieces.
I can’t seem to find a price per pound for “heritage” pork belly. What is it going for where you shop?
I’ll be linking a pork belly thread, if only for me.
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I agree, that looks like a good price. Comparable to what I pay at the Chinese market for conventional, and unwrapped.
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Also new-to-me French green lentils. Fortunately they were out of the brown lentils I bought last time, and I hunted in the bulk bins.
They cost the same as a package of red lentils! I’m hoping to try a few new lentil salad recipes.
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Don’t spill them on your countertop, or you’re going to lose them!
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I had to zoom in to see if they were mung beans 
Enjoy! I love french lentil salad, and the texture is very nice with Puy, but I generally use whatever brown/black lentils I have in stock (otherwise I’d never end up making it 
)
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Too late!
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Do you have a recipe you can share? I made some once last week with brown lentils, but I am wanting to explore.
I saw some black “beluga” lentils, but thought they might be wasted on me.
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Yeah the beluga and puy are way more expensive than i bother with given my lentil use.
I’ll find the recipe proportions for you. I tend to wing it
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I like a lentil, blue cheese, pear and bacon salad that used to be sold at a gourmet shop in Toronto, similar to this idea.
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Not new to me per se, since I shop at Wegmans relatively regularly for my clients, but I really love their chuck & brisket burger patties. They are flavorful & not totally overground.
We used to get TJ’s organic ground beef, but the last time we purchased it it wasn’t great.
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I’m going there this weekend - will have to look them up. I usually make my own burgers from 80/20 or 85/15, but will definitely try them!
Despite having just been spoiled by our friend / your namesake 
with freshly ground chuck burgers in FL, these were really good.
Former CH Jlawfoodie gifted me an old-fashioned, hand-cranked grinder eons ago… should check the basement for it 
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Pictures proves she makes a mean boigah. 
Crappitall…now I want a bacon cheezeburger.
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Go get it!
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