rotuts

@Smithy hope you try the Dona Maria pastes I used to use them in California . think Patel Indian pastes , but Mexican.

here are the first two : Im not sure what to make of the 35 % solution , but , there it is. it might diffuse out BTW large eggs @ S&S are $ 14 + medium are $ 8 ++ each of these are cheaper than doz medium's

and after the above pasta : Ice Cold Milk and Cookies . as good as it has always been. Tj's cookies . Soooo good , bet you cant eat just two . BTW there doesn't seem to he a dessert thread .

Fresh Campari tomatoes , w Basil/Garlic oil , finely diced Parmesan-ish , FastaPasta linguini : mise: Tj's Campari tomatoes , seeded , sliced into ~ 1 " chunks , Penzey's Tuscan seasoning blend . the tomatoes sit w the seasoning , so it hydrates. I kept the seeded juice . Ive seen seeding the Campari's for my Naan-ish pizza , which works better as w/o doing this the pizza might be a bit soggy . decided to do that here , and reserve the juice to add to the hot pasta , in place of the usual pasta water . EVOO ( one of TJ's ) w one unit of Dorot's Fz basil , and a bit of Dorot's Fz garlic. the basil and garlic are not cooked. thawed and mixed only . Window green onions . Fasta ready for the micro , afer adding the water 13 minutes in the Micro , drained . plated , the the juice , the EVOO/Basil/Garlic , then the tomatoes , the diced cheese , and green onion. this was outstanding . I used to my the same sort of dish , all summer long when I grew my own tomatoes , generally Early Girls. this was so close to that dish , as the Campari tomatoes were very nice , and I generally keep two packs on the counter for several days until I use them . makes a difference . I buy based on color , the red-er ones are better , understanding they are bred for color , but the deeper the red , the longer on the vine. these are not the same as a perfectly ripe Early Girl , still warm from the garden but quite close . Ill be having this often , as long as the Campari's are up to the challenge . Fresh , Simple , a bit of Spring , right on the plate.

@Ann_T bet there are going to be some outstanding roast beet sandwiches in the very near future.

St.P's Corned Beef Sale is back ! cheaper than their $ 8 eggs . we do live in unusual times.

AF'd leftover Mayo'd russets . make them here : https://forums.egullet.org/topic/167297-dinner-2025/page/19/#comment-2444980 cut them into smaller pieces , and AF'd until crispy. Also good w red new potatoes . those will be creamy outstanding snack. next time I make them , Ill make sure to have leftovers P.S.: And , fully processed , at home . Mayo does not count .

@TdeV why not ? poibably has a lot of connective tissue . pick you doneness temp , then at least 24 hrs or mkore. what does it look like ?

Green Bell Peppers : greed over flavor . for millions of years . Celery : I like the flavor of celery , I don't care for those strings texture-rely when raw . Cooking celery in something is fine, but if you leave it in when its turned into an offensive gelatinous $#_()%&@#$&%+ , that's a permanent Cardinal Sin. Liquorice // Anise flavor . I like a little anise flavor in some Italian foods , ragu etc . Im not sure what went on with the French when they invented Pastis . ( Richard or Pernot ) , after all , that it turns white when diluted tells you something right there . French taste is usually pretty solid , not on that day .

TJ's $ 3.49 S&Shop Im told , over $ 8 Market Basket $ 4.49 .

I decided to see if my creamy mushroom // ground turkey iPot'd concoction would be improved by splitting the cooking into two steps: the ground turkey would be HP's w the reduced wine , the canned cream of mushroom soup and the thyme , then stick blended to smooth out the turkey . after all , its supposed to be a creamy sauce // toping. I save you viewing the pics . ' a work in progress ' then I finished the HP cooking w the finely minced mushrooms , that had be saute's as before , I did try some Mayo's red bliss poratoes : and they were very good : a creamer center vs the russets , as posted before . both good , in different ways. however , the dish was a bust texture wise , and overly rich . I guess is one is looking for creamy , it better be creamy. I did learn one thing that had been on my mind : an early fine book on the iPot suggested that milk based items would scorch. the canned CofM soup did not scorch . how much actual cream is in those cans might have something to do with it. the flavor of the concoction was quite nice , but the result was not. back to my previous Ragu's ground turkey and pork country ribs those two were outstanding . this was far from it.

I make my own ' drip ' coffee w coffee I roast myself. in my own manner . what I know about that , is the water temperature , for that drip has to be very close toe 210 f or so . maybe 199 F. its my understanding is the the Technivorm systems get you there and others do not .

some of Tj's small cheet cakes w frosting are quite decent . The staff recommended this one : its gluten free. I do not have a gluten enteropathy , nor an aversion to wheat , but decided to try it. those cookies hitched along. the cake is moist , light and the frosting has nice chocolate flavor . its a keeper . Ill have to see if they still have the standard cake . the vanilla standard w vanilla frosting was quite nice the last time I tried it. the cookies were a disappointment .

a tip from my Local Tj's wine-buds : although you can return many items you don't like to TJ's Wine might not be one of them : This wine ' turned ' will work a lot better than ' I didnt like it ' go figure . must have been a lot of people just dringking the wine , and returning the empties for replacement.

@Norm Matthews I do spinach like that all the time. easy and tasty . that chicken looks delicious.

I got a Anova email . 50 % off selected items however , clicking on the links got me to bizzare address that were blocked by my spam blocker so , beware if you get that email , and get to one of those addresses . not so long ago there was a similar unbelievable sale on a similar popular item phishing for credit card info.

first off : Mayo Roasted Russets ( they are tastier that Baked , but the same thing really I had some russets that were still usable . cut into chunks , lightly coated in Mayo , placed on parchment paper and CSO'd , regular bake. nothing else . the amount of mayo is really minimal , unlike a sandwich , where the minimum is 1 " . when you bake w mayo it de-emulsifies and becomes oil , w some nice flavorings . CSO's on conventional bake , 375 F until nicely browed about 40 min or so . tasty , browned , skin on , of course I made a creamy mushroom//ground turkey//condensed salt free Campbell's mushroom soup//white wine//thyme//garlic sauce// dont know what to call it [ Ill outline it the next time I make it , and make it I will -- its delicious ] very very tasty . next time I will cut the potatoes into smaller chunks , as the browning surfaces are where the taste is . I thought about stick blending this , but its quite nice this way . might get an extra star if stick blended , and another one if had a VitaMix no matter , its on the permanent menu list.

Google knows https://www.google.com/search?q=airline+chicklen+breast&oq=airline+chicklen+breast&aqs=chrome..69i57j46i13i433i512j0i13i512l7.6453j0j4&sourceid=chrome&ie=UTF-8 most people try that first some dont

@TdeV what are called country hams are salted , then hung to dry for various periods of time. some are also smoked while drying. Im attaching Benton's instructions , simply because I have them, they would apply to any country ham , but the saltiness might vary from place to place. of note they do not recommend you bake the ham. My uncle used to get country hams, and bake them but to do that , you have to rehydrate them , in cold water , changing the water several times . this removes a lot of the salt and turns the ham into a cured , fully hydrated ham. Ive had that version , and it was the best tasting ham Ive ever had. but a lot of time went into that prep , using a cooler to keep the ham cold while rehydrateing . you might try very thinly slicing , as one would do w a prosciutto or serrano ham depending on how the ham came to you ( Vac'd pieces ? ) it would be fine to give some away as long as the recipients understood how to cook it, I have some hocks from Benton's I plan to rehydrate them , change the water over several days in the refrigerator , then when hydrated and desalted , SV them @ 130.1 F until tender then use that meat ( tender , not salty , not overly cooked ) in casserole dishes . hope this helps.

@Senior Sea Kayaker I was hoping you could get it so cold it would shatter.

@Senior Sea Kayaker interesting idea. freeze it first , as low as you can go.

@Saltychoc ''''' 5. Apple Miso inside - cider jelly pate, caramelized shiro miso caramel ganache '' Wow. that's a flavor combo Id love to taste

@Nancy in Pátzcuaro that a very interesting problem. my guess is that if you wrap it in a damp towel, + plastic bag it will take some time for the moisture to penetrate to a depth that helps you turn it into something softer you can then process ' as usual ' during that time , the normal flora on the surface ( cheese yeast or cheese bacteria ) will be having a very tasty time . this might enhance or be problematic when eating I have no idea at what temp this cheese would melt. Id try this : seal the cheese in a plastic bag ( SV VacBag , or freezer zip-lock ) with very little to no air SV or similar 130.1 F it then might be soft enough to do something with . or add a little water to a similar bag system and see. it its getting soft , but not soft enough @ 130.1 F , increase the heat then chop it up , and put it in something , like a casserole . nothing sacred about 130.1 F at some temp , > or < than 130.1 F the cheese will ' split ' use it all in a casserole.

@Pete Fred Wow. That's a lot of souffle . Im sure there were no leftovers. That's fine , as I doubt it ships well to My Place. Rays.

I was in Holland as a kid . 10 y.o. this was served at breakfast , along with an open faced ham and open faced cheese sandwich. I wanted to move there.