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What does „dipped fries“ refer to ?

Today's Amazon price: $559.99.

Jim’s, would you be willing to share, (reshare) the formula?

Have you seen the potato prices in Costa Rica? Actually, I'm not much of a fan of fried potatoes. I make them for Carlos because he loves them. And I had the tail end of a package of tots and the tail end of a package of french fries. If you enlarge it and look very closely I think there's a ninth fry hiding underneath.

8 (eight) fries and 3 (three) tots

@Dejah pleased you are back home, and posting again !

I am so glad that you are home and recovering well enough to cook up some delicious meals.

French toast made from a loaf of sourdough so stale that I ended up letting the slice sit overnight in the egg:milk mixture when it became clear it wasn’t going to soften in time for yesterday’s breakfast 😮 The sausage patty was a freezer remnant from a while back when I used an Aldi breakfast sausage chub to freeze up a batch of thin patties I could cook quickly, right from frozen for breakfast sandwiches. Time to make another batch.

This is the last ( # 6 ) of the Fz WTB's done the same way as # 5. the lower pan fond. looks a bit burnt , but fortunately its not added to what I previously saved in the refrig. No Fz WTB's on sale this week end. but as soon as they re-appear , Ill restock the FrostFree Freezer in the basement , for later use. I leaned a lot , got the hang of the GE-IDS , and these smoked TB's are going to make fine sandwiches or Turkey dinners over the next several months. stock from the series of bones was made in the iPot , over here : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/

making more stock , from the backs and frames of the varioous Fz turkey breasts ive worked with over on the GE-IDS thread: https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/ bones Ive fz from the last three TB.s in the front the bones were cooked in the GE-IDS on the lower rack. I decided I didnt need to do that , for flavor , as I was going to use each iPot's session's stock , over again , until finished. I ended up w stock that was 4 X : 4 sets of bones ( two backs in the first session ) , then using that stock , single backs and frames for each subsequent rendition. the two uncooked bones , ready to bake for some Malliad-ing while the bones were in the oven , this pot contains the smoked bones , and the previous stock , which I froze in a TJ's plastic cookie container . ( I save them , as I fined them useful for lots things , mostly a decent sized container for the refrigerator ) bones baked MC ( The Cat ) likes turkey it seems, he kept an eye on the oven while baking the above. these went in for two iPot sessions , which the stock was still hot. thus three sessions , back to back , to completion. this took some time , but it was all unattended. 1 hour HP initially , ( not counting the 20 min warm up ) , bones are removed after a quick mash up w a hans masher ) meat falls right off the bones , then the chunks of meat are mashed again to get to meat fibers , and iPot'd for 20 min. the meat its then removed , and pressed in the potato masher ( previously described , above ) meat bits discarded. they are completely dry , and more or less flavorless . I ended up with 1/2 of the original volume of stock : I cooled and refrigerated . the next day I removed the fat. it had more of a pork flavor than turkey , but I discarded it. couldn't think of a use at this time. this is a gel . I portioned it into two plastic containers , the size I use for Vac'd Bricks. I micro'd them to just level them out Ill freeze and tomorrow Ill Vac and save for future use. I as concerned that repeated iPot'ing of the stock might change the character of the proteins and sugars , making them un-palatable. and secondly , that the fat would also change into tasty unpleasantness , as there would always be a tiny bit in the stock. neither happened . this is very tasty stuff. smoky , but not overly so . turkey and pork flavors. the little seasoning i used did not overwhelm the flavor. and , its not salty at all. this is full flavored , not light flavored in any way. Ill make this stock the same way , with then next 6 TB's Ill smoke 1 - 2 , and oven roast the other 4 . I will remove all the turkey skin ( as i dont need the surface area for Malliard flavor , and I dont care for turkey fat. ) I might start w the volume of water I initially used for two Tb units , which ended up in one full TJ cookie container of stock then re-use that over and over until done, which ended up w 1/2 container of concentrated stock. I was surprised on how much turkey meat was discarded with the last 3 TB's . but it had very little flavor , but the meat was not wasted. over all , a very successful project , done in easy stages each time.

I was craving a spicy breakfast, so . . . breakfast tacos with chorizo, zucchini, and egg, plus white onion, garlic, jalapenos, bird chiles, Mexican oregano, and Thai basil. Finished with a little heavy cream and feta to somewhat tame the heat.

I'm so glad you're home and doing well. I was beginning to wonder when I hadn't seen anything from you for so long.

So glad you're home and back on your feet! I love red velvet cake.

Glad I hadn't been able to access these pages. I just got home after a 4 week stay in the hospital. surgery and recovery from chronic subdural hematoma. The food in the hospital was better than expected, and not a single meal repeated. The only thing I missed was fresh veg. When the dietician asked if I wanted anything special. I said vegetables. Then I had double portions of peas, or mixed vegtables, etc. I had my very FIRST Tuna Casserole! Added some of my cream of mushroom soup really helped as it was rather gooey! After I got home, I craved ramen and veg! Had some store-bought pork dumplings, shrimp, Nappa cabbage and packs of Ramen More stamina next day: Oven baked ribs, and fiddleheads! And a friend brought me Red Velvet cake! Took a break last night and ordered out for pizza and chicken Caesar salad.

That is very interesting news. Thanks for sharing it. I am surprised because, in an interview with Tomric, Greweling spoke somewhat negatively about the second edition of his book. It seems he was quite satisfied with all he said in the first edition and was pressured into doing the second by his publisher. It would seem the publisher must be keeping up the pressure. By the way, welcome back to eG. I have missed your beautiful and useful contributions to the forum. You are a confectionery master.

That same website had a fascinating article on the origin of the pork taboo.

We had strip loins one night and then made fajitas the next night with the leftovers. No plated photos though.

El Jefe from Lucky Buns. My choice for best burger in DC (smash burger category). Early Father’s Day lunch with the boys. Also notice, really outstanding, non dipped fries

Bringing this back from the dead rather than starting a new thread. anybody got recs for Myrtle Beach food? Don’t need fancy, just edible

Here's another new item I tried, the Tarongino Frizzante Sparkling Orange Wine from Spain @ $12.99. I can see this being popular at summer parties when you want something cool and festive but don’t want to get smashed. It’s not a sugar bomb as I feared and I liked it more than I expected. This is not an orange wine that gets its color from skin contact but is actually made by fermenting muscadet grape juice and Valencia orange juice together after macerating them with the orange peels. It also comes in a still version @ $9.99. They are both low alcohol, 6.9 ABV for this one and 51 calories/5 oz serving. I saw the still version a few weeks ago and thought it sounded awful, then read a review of the frizzante that sounded more appealing. As you can see, it’s the color of an orange popsicle and it has some of that taste, too. There’s some sweetness but it’s not cloying and is balanced by the acidity and a hint of bitterness from the zest or peels. I enjoyed sipping a chilled glass on a rather hot afternoon. TJ's has a nice Vinho Verde from Portugal that’s my choice for an afternoon sipper and for something a little more frizzante, I’ll take their Giardino Pinot Grigio delle Venezie Vivace Rosé, both $5.99

We had a demo of this item by Rebecca at the 2017 workshop. The distributed recipe was titled "Leaf Croquant," and I assume it was from Rebecca, but no source is included in the recipe--which I still have but have never gotten the courage to try.

Welcome.

Usually around 40. Last summer a few never made any tomatoes. Beautiful plants but no fruit. Maybe that will happen again 🤣

I want to laugh but I can see a lot of work ahead for you! 🙂 How many tomato plants do you usually grow? Everything looks so wonderful though. Well, except for all the zucchini .... 😄😄😄

I thought I would hold the record but you've got me beat. I have a 1982 Maytag washing machine that is still working like a champ. I bought it used in 1998 and it's never had to have a repair.