rotuts

@Smithy how did I miss the details ! It's not only in Red but i'ts a ' side bitter ' can opener . It's on my list .

@weinoo never thought Id start a Nicoise pOrn folder but I was wrong , again . Ill have to be fair , and add an [ * ] , noting the missing HB egg.

@Duvel as I recall , I think the OP talked some sort of talk did no walk , then moved on to the more complex issues of A Medium Onion ? if the pics were really real startling , as pointed out above the package would have been returned by now ?

Pain au Chocolat is one of my favorite treats . I lied in FR growing up for two years , and there was always a bakery on the closest corner PoC was quite the marvel w you are 4 . or 74 . Tj's current ' baked ' version . I heat up the CSO , turn it off , add the PoC then wait a bit for it to warm up and crisp uo these were OK , a bit of a disappointment as they were initially a bit over baked. but as that's all there is , Ill be looking a little more carefully at the packages the next time I will be getting them again , so many memories . Im not sure I want to bake the Tj's Fz , if they still have them but Ill check.

after starting the Soup Season w Italian Wedding ( w amendments ) I looked into my favorite soup : Bean w Bacon . unfortunately , the lower salt version ( Heart Healthy ) seems to have disappeared in my area I pulled out some Benton's bacon. if you like mail order country bacon , its one of the best . hickory and aged funkiness . I vac and freeze the stuff as its used as a garnish I decided to soak the amount I planned to use in ice water , 30 min by the Thermoworks ( Red ! ) 4 channel timer on the refig. otherwise , id use less time . trying , even in facade , to reduce the sodium by a little bit . all I know is the sodium didnt increase. I pan saute on very low , so as not to burn. they were crispier than this . p 30 min soak , still lots of hickory flavor. I use 1/2 can of water , and hand mash the bean soup to get a creamy consistency . granulated garlic and SpiceTrekkers Spanish smoked paprika, its flaked , not powde . I lived in Spain and these are Spanish flavors I love. some window green onions and a pat of butter. I took a Tj's Fz naan-ish , used a little butter , some granulated garlic and onion and AF'd. needed a minute more. and yes , that's Tj's Coastal Chardonnay ( w Ice ! ) . superb this was. P.S.: Tj's has garlic Naan-ish but its quite overpowering if you are looking for something a bit more sedate.

@Dejah My kind of Lamb Chops.

@blue_dolphin that sandwich is a work of Art ! clearly you own , not D/L'd from the Net. it looks Sooo good , its easy for me to pretend the EP is , a tempura batterd egg not being an EP fan in terms of slicing : a zillion years ago , from the Library of course , ATK had a publication that had a reader ' tips ' section . cutting a ' fully stuffed ' sandwich has its challenges . the reader ' tip ' was to cut the top slice of bread separately then cut the sandwich , then add the cut top at the end. brilliant I thought that tip was . its a fun challenge eating a sandwich like the one you made yourself, above , for sure.

still as tasty as tasty can be

I found , after being up all night and then home an ice cold Miller Genuine Draft ( bottle , not can ) in a frozen mug -- a slushy chugged right down in a hot shower did the trick for me .

@Smithy TJ's has ( had ? ) a single type of tamale , Fz. then , around the end of the year , had the refrigerated versions for a short time only. now they have both all the time. I think the refrigerated versions are tastier . I used to get them and add refried beans (Can ) and some pico de gallo . I like the green versions Im going to look into the green chile bowl , and see how much sodium is in a package.

During the fall and Winter , I sometimes augment Progresso Soups. My favorite is Italian Wedding , and when it goes on sale , I stock up : ' less salt ' version of course . I added granulated garlic and onion , a couple of fz pucks of Dorot basil , a little bit of dried rosemary and thyme . I let that blend on low heat for a bit , then off the heat two beaten eggs , some chopped spinach , and 3 Campari's , chopped , that were looking for a home . I was going to add some grated cheese , thought better of it , and made an AirFrier Naan-ish cheese toastie. from Fz , light coating of EVOO // Fontina , then AF'd until it looks like the above . very very nice the whole things was , and all be having it from time to time again. surprisingly good , for such an effort .

In the recent past , Ive used CkDrumsticks ( on sale @ Stop & Shop ) in the IDS and iPot for stock . the stock was 2 x or 3 x depending on your accounting methods . no matter , it was delicious and useful over a few weeks . my stock has no seasonings nor salt. thus concentrating it w several iPot sessions ended w just CkStock. Im not much of a fan of some recent terms , BoneBroth is one. but S&S have CkDrums on sale again , so , Ill be making more CkStock over the weekend. it got me thinking of chicken bone marrow , as a flavor to make sure ends up in the iPot. not being a big fan of unadulterated A.I. I goggled to see what G had to offer on Ck BM : first I noted the picture has to have come from one Mighty Big Chicken , and I found a video https://www.google.com/search?q=chiucken+bone+marrow&oq=chiucken+bone+marrow&aqs=chrome..69i57j0i13i512l9.4780j0j7&sourceid=chrome&ie=UTF-8#fpstate=ive&vhid=rZtYCoVU5b2UeM&vld=cid:58c54533,vid:PEjLNUW60ac,st:0&vssid=l getting more to the point : has any one here specifically tasted plain cooked Ck Marrow ? I do recall , possibly @KennethT , suggesting using the iPot for over an hour initially , as it get the CkBones very soft. I think Ill chop the leg bones with a cleaver , before the leg bone [ tibia + fibula ] go into the iPot as see If I can extract any marrow there , w a very small spoon and see how it tastes . Im not a fan of chicken fat , as such , and at least report back that i tasted actual Ck Marrow . anyone here seek this stuff out in their cooking and stocking ?

Re: Global knives : ive had a few , and used to hand sharpen using wet stones back then , getting fine edges on all my on all my knives Global's were difficult for me to sharpen this way . a knife forum suggested the steel was ' sticky ' so I invested in an EdgePro system . edgePro is simply a jig system , that holds the edge angle via the jug not the operators hand. Globals were now razor sharp . I think they are fantastic knives when kept razor sharp . but that's a bit of work .

@Honkman I first added hot rice to top some spinach that was not cooked tasted good and had interesting textural differences . then tried the same thing w cooked ravioli on top of the rice , which was on top of the spinach. the textural difference between the rice and the ravioli was also interesting . but its probably more the difference between the texture of the rice and the creamy sauce

Ive been working w filled pasta , and , very late in my cooking life realized i cook the filled pasta in water , then add that to a sauce Ive made separately . them plate the sauced filled pasta in various ways . Ive been starting w fresh spinach // Campari tomatoes easy and I like both add some cooked rice , and then the finished ravioli , in this case I do start w a condensed ' cream of ' soup , as making 1 or 1/2 cup of bechamel isnt go9ng to happen this time I reduced a cup of white wine first , then added the CoMushroom soup , and so0me CkJell ( home made ) though about a variation , so added some spanish smoked paprika , thus the orange-ish color . and a little hot rice as a topping this now had a bit of a layered effect very easy to make , and quite delicious . now I have to figure out what I might do w a pint or more of bechamel , as its a favorite sauce I use to make all the time : Lasagna w/o bechamel , is , well , not quite the same thing as with it.