rotuts

@weinoo look on the bottom : Mexico .

@FauxPas thanks for thaT. I checked the Campari's : they come from Monrovia , California. maybe the Campari's that MarketBasket sells came from Canada.

@lemniscate nice tip. Ill look for these.

@RWood Fantastic. Ill take a corner , glass of ice cold milk, then a nap.

@Duvel Thank you for the menu's I love those beer mugs ! Im having the Weisswurst and the Pork Belly , w a small side of Spaetzel. If i have room , then the strudel. Im might have to come back for the Pig Knuckle , as Ive never had it,

@blue_dolphin you betcha blueberries , I think from S.America , are the same price , but 1/2 or so as much , after being missing for about a week or 10 days ' the truck might be late ' you bet it was waiting for me beloved CamparI's , from Canada to go up . just not yet it seems . How dod that song go? Psycho Chicken , qu'est-ce que ?

@Duvel nice breakfast what was for lunch ? those sausages and soup are talking to me . esp the fresh Weiss . my favorite .

@blue_dolphin forgot to ask tariffs thi AM However : Tj''s has put their one doz. // person on hold. they had extra large brown eggs , for for # 399 tgh white large , whent from $ 3.49 // doz to 4.99. bought several do of thr ex lrg 3.99. go figure.

https://www.google.com/search?q=making+wine+from+peeps&oq=making&aqs=chrome.0.35i39j69i57j0i67i512i650l2j69i60l3j69i65&sourceid=chrome&ie=UTF-8 as W.C.Fields used to say " I'll be drinking early today . "

@Pete Fred thank you for the video ref. watched the whole thing , and learned a lot. watched a few that ' followed ' , same thing. thanks again.

BTW : keep in mind that the roast above was more or less cut in half. thus the two center faces are identical . ' Book Matched ' thus make sure you get a good look at the other surface before you buy . or maybe the butcher can tell you the rib numbers .

fine place , STrekkers place large order , pre-tariffs. their whole spice blends , esp ' curries ' are fantastic. I also like Penzey's . the quality is unaffected by politics , but possibly by tariffs.

Choice Rib Roast has also been on sale around here. semi boneless @ MarketBasket : $ 9.99 and $ 6.99 @ stop and shop. I think the WHPS snapped up on @ Stop&Shop , to cut into thick steaks BTW : passing along a bit of info on RibRoast : for Review purposes . hope you look for the FirstCut ribs # 10 - 12 . makes a big difference , esp w Choice.

Has anyone see price increase @ Tj's from the tariff situation ? I forgot to ask morning .

@Paul Bacino I love rib cap . it might be my favorite beef cut. I do like Blade , carefully trimmed of mid connective tissie you Cut Above seems to have an unusually large cap. is this the cap ? drooling now .

Penzey's pre-tariff sale ends today . missed this earlier as recently received order.

@Duvel what are these ? Jams and jellies ?

@Duvel Nice ! Pleased you are back . your posts have been missed , sausage wise at least !

Actually , those bags do not really work that well. every time you open them , oxygen and perhaps humidity get in them I just reseal the original bag , as I take out either green beans to roast or roasted beans to use. I already had a chamber vac. and chamber vac bags are very cheap. the breakthrough , if you will , was to realize I could put the original green bags in the chamber vac bags : saving labeling , spilling the beans all over the ounter etc. P.S. : those bags you mention cost more than 15 lbs of green coffee ! Sweet Maria sells these : https://www.sweetmarias.com/stand-up-pouch-bag-with-valve.html I used to use them a zillion years ago . sealed and sqeezed out the air. attractively priced and reuable. better than nothing.

something to be said for keeping the fond on the MB's . I use the saved Wine to glaze the Chef.

@weinoo not to worry . the fond is on the oven pan , and easy scraped off and used or saved. Of course , not as much . just a bit where the MB's were touching the pan. the fond from the rest of the MB's , stayed on the MB's.

@paulraphael I agree with you on the issues w freezing. you want your beans to be dry. moisture and oxygen will degrade both roasted and green beans , however its slower w green beans. I roast my own, from Sweet Maria . I have a VacMaster , one of the wisest investments Ive ever made , as I do a lot of ' bult ' SV , then freeze. I also use the VM for both green beans and roasted : a 2 lbs bag of green beans from SweetMaria , inserted into a 10 x 13 VacMaster bag ( cost : 4 cents ) N.B. : the inner bag is open then the combo is Vac'd these beans will keep for a very long time in a cool , dark place. After i roast GB's , and they are cool , I Vac : sometime the next day there is CO2 release , so I trim the top and rReVac the same bag. sometimes there is no CO2 release. I roast in something called ' The Bullet ' by bean temperature : 235 F . it's reproducible , and I like it far better then 232 F or 238 F which Ive tried. I use the temp rather than color of beans ( used by professionals ) as at these temps the beans roast very quickly. and that would add a variable I can easily eliminate. so : if you can Vac your beans , that's very helpful. my VacMaster is right next to my espresso machine on the counter , so I open a vac'd bag of roasted in the AM for a day or two at a time. Im also able to keep several different roasts for variety . there does not seem to be a lot of de-gassing @ 235 F. the vac's beans do seem to ' mature ' vac'd w/o CO2 for a say or two , as I taste the same beans over a few days.

@Paul Bacino mighty fine shells. Shells and Lasagna are two of my favorite dishes. Your versions look fantastic. @Tropicalsenior Yep. MB's best cooked in a hot oven. Or , straight in sauce.

An odd one : CornedBeef 140 F // 48 H w mini shredded wheat ( MarketBasket ) , and TJ's Dijon mustard very tasty and filling.

@Pete Fred fine video thank you.