rotuts

@chefmd I agree with you completely on Fresh Fish , an almost extinct item these days in most of the USA if not other '''advanced lands [ sic ] '' I grew up in CA one town over MenloPark was Cook's SeaFood this one : http://cooksseafood.com in the trips I took to visit my parents , I got to know this place well the fish was so fresh it almost wiggled. it smelled of the deep sea and not fish prior to that I lived on LongIsland and there was a fishmonger there that went into the Fulton Fish market every or every other morning to get Fish. I can not find that sort of fish here where i live. I miss it tremendously if WF get you the fish you enjoy , Excellent. how do you update your Yellow Card ?

my YellowCard ( Carte Jaune ) is soooo out of date Im unable to visit WF and yes I have one.

Ill always Wait for Runny and Smelly FR cheese, or significantly FR inspired cheese. VT and NH make some very stunning cheese these days including : http://www.vtcheese.com/members/blythedale-farm-2/ as good as you could get in FR back in the 1950's you can home age it too !

@chefmd thanks for no rational reason Im allergic to WF not to say Id admire some of their innovations , just not Asparagus Water. however , if you see they have 'cook in your own oven or your own microwave ' id be interested. those are new to me. ive noted that BigChains have larger and larger ' Organic ' sections etc but few have what Ive seen ar RocheBros re ' meal in our bag , your oven/micro ' thanks !

Ive been hemming and hawing etc about the two GK spoons for a long long time the second being the perforated ? JB Prince Gray Kunz Perforated Spoon prices are all over the board. if I could find both at an attractive price , with minimal shipping , Id punch return. does anyone have the perforated spoon ?

as Food Service interests me , being an obligate eater , have Supermarkets in your area evolved to have the sorts of things If posted above ? the ' Breakfast fill your own plate ' and esp. the ' your oven or microwave ' meals are very new here. I can't imagine RocheBro thought this up themselves ..... Im pleased to see this sort of creative thinking.

here you go : who inspects food service kitchens in MA

im sure they meat or exceed any sort of bureaucracy The Commonwealth of Massachusetts can think of trowing at them. MA is good at that. the Legislature's members distant Uncles and Third Cousins need and expect dependable work from their elected Kin. it is unclear to me who inspects , if anyone does , the Uncles and Cousins.

Ill put that on my Aldi's list did not realize Brie was sold in such small wheels. does it get "" oooozie ? """"

if this book does not get a significant award , then that award committee should have their heads examined. not that there are not other worthy Cookery books. BTW how many ( zillion ) awards does the JamesBeard foundation award these days ?

@HungryChris what do you do with whole wheels of brie ? TJ's have several sliced Brie maybe I used to be a Brie / Camembert Head ( or any FR trample creamy cheese ) Im happy know with the TJ's trance's that are on the oozy side which I ' self-age ' at home

Indeed. I personally have only gotten the Turkey Dinner and i prefer MarketBasket as the same items are just cheaper there. Im not a WHoleFoods fan. I did try some items while I was in CA a long time ago and found them way over priced, and not very interesting. RocheBros does a very fine job with what you see above. its in a wealthy area , many people work long hours and Im pleased someone high enough up on this local chain has done a very good job with the above. the BreakfastBar and the Micro/Oven-at-home area is fairly new. the ingredients on the Several-Hour-in-your-own oven are the same you might buy in the fresh produce and meat section. I do have a weakness for a TurkeyDinner ......

one more thing : they have a ' wings - bar ' which is as you'd expect 6 types of wings made in this store that you scoop up and take home but new is this : that same area in the mornings , and its set up when they open is a sort of breakfast bar. on the right are packages EM's w the usual McM's fillings these started out at 2.99 now 3.75 in a fancy box rather than foil as before .. 10 times better than McD. of course that's not hard to accomplish but its the same ingredients but they make it rather than Agra-Con what's new is plates you fill up for a dinner style breafast : french toast , scrambled eggs , omelets , bacon , sausage. its sold by the LBS and ends up being fairly expensive this store is located in a wealthy area. the prices are cheaper than going out and aside on what ever damage scrambled eggs suffer on this warming table it suits the needs of the people in this area.

there are threads about subscription menu's fresh food sent to you to prepare there are various FastFood outlet threads. Ill offer Supermarket Made-in-their-Kitchen offerings that a few of my local supermarket offer. As far as i can tell , one local family owned chain ( RocheBros ) offers something new ( to my eye at least ): fresh packed dinners / veg you either microwave or bake in your own oven. here are various prepared foods both dinners and individual items this store offers : individual dinners you heat up are on the two middle shelves. the Turkey dinner I sometimes buy is one shelf up third item from the L or 4th from the R. its quite good the other side of this counter. everything made in this store. this is the individual selection area of stuff they make. this is more expensive than the packages stuff in the first pics. this is a cold case they have a weekly rotating hot selection around the corner from the chilled foods you've just seen. its early in the day and they only have the hot sides out. they have 2 - 4 hot entrees that are sold by the lbs and 2 - 3 items they carve to order : turkey breast some days , meat loaf , a roast. again similar prices to the chilled items sold a la carte this is what i find interesting and is brand new here : the items you see above are in oven / microwave safe packs. you follow the instructions for oven or microwave and it cooks at home. they are seasoned. some have pats of butter in the packs. in the first of these three pics there are Oven/Bake roasts and a stew they take several hours in your oven. ive only gotten the individual turkey dinner that gets heated up ( carefully ) in the microwave. but the micro-bag or oven bag items are very intriguing someone is thinking outside of the box. of course its easy to Poo-Poo this sort of food. but its a lot better than fast food or take out Id bet and all the above is made or assembled in this store. I find ideas like this very interesting.

if you've been cooking for a while , magazines like this and most others are simply hold in the hand ' tweakers ' they's done their job if they get your initial moving. I have a lot , repeat a lot of inertia .

as most of us know , Christopher Kimball has a new venture : Milk Street : http://www.177milkstreet.com and there is a new magazine Milk Street Magazine. the initial issue was free ( November ) I received mine as have others for me this is an improvement over CI. there is a more international flavor to it , and the stock is heavier with color pictures. CK is as pedantic as ever , and it seems certain business practices have carried over : should you subscribe , probably w a credit card , its for an ongoing yearly subscription which you have to actively opt-out of if you don't want to continue. this may be standard industry practice , I can't say. Im thinking of subscribing for one year. $ 19. they say 6 issues they don't say if the free Nov issue is one of the 6 . Probably not. the subscription seems to start in early 2017. however , Im fairly allergic to CK etc etc. if you've gotten the issue do you plan to subscribe ? my back-up plan is hoping my library system will subscribe at some point , and I can go from there. a P.S.: one of the reasons Im thinking of a one year sub. is that I double the CK / ATK churn machine is geared up in year one.

@shain best looking muffins Ive ever seen. with all the best stuff in them !

anything on Sale in New Zealand ? any Good Eats ?

@gfweb nice pick up. very interesting article. the whole aura of ' A Chef's Life ' ( the TV show ) struck me as different after seeing the first show. Im pleased there has been success so far for not only VH and her family , but the community she lives in and the people who work with her. love the idea of a Bakery / Breakfast place. I just wish it were closer to me. A good breakfast place, making much of what they serve is a Gift on the plate. hope they know someone who knows Coffee. Just saying. I have a fairly good idea who the person is she talked about at the end of the article, having seen all the shows. Kudos to all of them.

Im looking forward to the Slicer 5 - 7 they say hope clean up is fairly easy.

@kayb " I continue to marvel at how moist and toothsome a brined, farm-raised, CSO-roasted chicken is. " indeed . maybe some of us would dial up Breville and ask them What Gives ? breville customer service telephone numbers maybe this one : http://phonenumbercustomerservice.us/Customer-Service-Phone-Number-Breville-039179

Work a bit show is it ? "" Come on , its a joke ! " Craig Ferguson ...... from time to time

well ..... this is not OT but a short Aside : Why to the Anglicans across the Pond have such an infatuation with Hats for the Girls ? the Sombrero above must have cost , bespoke , 4,782 Pounds ? No ? I think EIIR might just requisition a Wagyii Steak ( 4 " please ) or some Cauliflower naped in a white cheese sauce. this is popular now : http://wallaceandgromit.net/wensleydale.php another short aside : Joe Beef : Mind of a Chef season 1 ep Noodle ( 2012 ) had David Chang at Joe Beef. I can't tell you have to find this but its worth the work if you can't go to JB and eat,

never thought of using my feet ! nice backup plan ! thanks BTW Ive been to a few large woodworking shows : high end equipment , jigs etc lots of people wandering around with missing fingers . its true !

BTW if you use a pot for smoking make sure it has a tight fitting metal lid if dry chips catch fire , you will need that lid to put the fire out by depriving the wood of oxygen. or have a spry bottle of water available etc