rotuts

I have frozen lemon grass that Ive peeled to get to the inner stalks. then vac'd and froze. I take a stalk out , cut it down the center line so that there are 1/2 ' leaves I pound it a bit , then add it whole to items id like a little lemongrass flavor. especially rice . the do the same w frozen ginger : a slice or two , pounded a bit , and added to a dish especially rice. removed before eating. it adds a pleasant flavor that i enjoy . lemon grass is a bit easier to purchase these days , MarketBasket has it . but id do the same w that as I do with frozen.

@weinoo Congratulations. always nice to look forward to a fine bottle of wine , matched to ' local cuisine '

interesting idea. has anyone tried both the Amora and Tj's Dijon , freshly opened , side by side ?

Indeed. but Dijon-ers do something ' special ' w those seeds ? FR white wine ? Gauloise ash ? and the like ? who knows. Dijon mustard from Dijon FR is still in its own class . as are others , in their own class.

I have a jar of Dijon mustard ( from Dijon , FR via Trader Joes ) in the fridge I just used some on my MightyTasty ThisYears Corned Beef , in a sandwich . it is potent , delicious , just fantastic. the jar ' best use by date ' was one year ago, maybe even a few months longer. Ill have go to Tj's tomorrow and get a second jar , you know , current State of Affairs. Ill try it on tomorrows CBSand. P.S.: its quite true freshly made mustard will be more potent than older versions of the same. Maybe Dijon knows something others don't.

@IndyRob thank you for that ref. to cracking eggs . Ive always used the flat surface method for the reasons described in the video. tried the edge method : indeed, it makes it easier to open the shells. so far so good : no egg pieces in the results.

@Pete Fred wow . I had to look these up https://www.seriouseats.com/choux-au-craquelin enjoyed the video on this link . lower R side. bet there were no leftover of these .

@coolarj10 this is quite clever and took a lot of talent to create and produce. but it does something so simple , its far more bother then cracking an egg and simply frying it. so , no , id never use it.

@Shelby nice ! do you have a ref for those lids ? thanks

@AlaMoi '''' Pepin is an outstanding tutor for crepes and omelets ''' he is pretty much outstanding in anything you might want to not just eat , but might want to make for your self.

@OlyveOyl fantastic . add a couple of breakfast sausages , browned and ready to burst ... heaven itself.

good tips above , Id say but you are looking for green , not red i.e.not riper in taste ? then colder might be better. do 1/2 //1/2 and report back

@weinoo is this article anywhere else ? allergic to FB here.

@TdeV consider a documentary set if pics ? got a torch ? a must have these days . looking forward to your report.

Tom Kerridge knows what he is doing. he has had several BBC style cooking shows , and almost every time he has a tip or two that is new to me, and seems well thought out. Ive never heard of rinsing off ground meat .and draining it before using. has anyone done this ? if TK is doing this , it's not for show . slow browning is an oven also seems like a interesting idea line the pan w parchment paper , much easier clean up , and no shoving the meat around in a pan in his video , he really browns out that meat BTW: if you brown in a pan , use a splatter screen. best thing ever for splat.