rotuts

BTW: ' previous studies with a negative result have no bearing on tomorrow's chance of a positive '

taking delicious chances

TJ's has had fresh refrigerated fish for a while in these semi-vac packs . they have other varieties , and also wild salmon. the wild has been previously frozen. salmon is a favorite of mine . this is farmed off Norway . it's around elsewhere ( Aldi ) so I thought Id finally try it. I got and the ones in the back of the case might be fresher , there is a date on them I was very pleased there was no odor when opened , and very very little liquid in the pack and no bones . so : I realize this is a bit of a No No , but it was delicious . and so far so good.

@Duvel no joke : and now all I have is salty , even low salty stuff for sauce not counting the 4 x turkey iPot bricks . its going to drive me to ' drink '

@Duvel CR*P ! you've helped me down the Whiskey Trail [ed.: BTW Ive just had the last seasonal drop of the ] and I thank you for that insight . As MC had no interest I might have tried to lick out the last drop out of that bottle ,but there is no proof of that anywhere but ..... some thing you would use , saltless ? always good to know. next Fall , when its rainy and cold .... https://www.imdb.com/title/tt2701582/ Ill re-supply.

consider the .jpg. or several. a pic or many to Anova might make a difference one can hope. pics here , live forever Anova night be interested in that

@Pete Fred that looks delicious to me . have you found French butter , esp great different slated vs not salted ?

@Paul Bacino Wow . Id eat that ! and what are you going to have ?

good point. I don't have reds that would benefit theses days just Table White ( dry , no benzene , etc ) now , and back then w my Zinfandel work : always in a glass thesis days : had ' these ' for a while , kept cold cold moved on to thesis : far more stable.

@TdeV i do not have a clear answer for you . I lived in Spain for two years 1960. I was 10 initially thus I love spanish chorizo , w the smoked paprika flavor for quite some time , cured meats from Spain were on an Embargo list. I discovered La Tienda , in the NewYork-ish area https://www.tienda.com/index.html and LaEsoanola USA https://laespanolameats.com Ive had sausage from espinosa the I kept in the crisper in the refrigerator for quite some time , and am fine so far my concern would be : does the VacSeal , ( not frozen ) refrig'd change something that might then harm you ? no idea. I did the other day look at both the above places and the shipping , theses day put quite a dent in my enthusiasm.

Chef Boyardee was a real person , but the name was changed when it moved into canned items . https://en.wikipedia.org/wiki/Ettore_Boiardi then https://en.wikipedia.org/wiki/Chef_Boyardee

My G.E toster oven got me through my first year of Trade School it worked for years and years and more years back then " ' 70's " some dried oregano and jack cheese was added . pre ( and post ) pandemic : Penzey's Tuscan blend ( it has a touch of anise ) and TJ's parmesan-ish and granulated garlic table wine infusion starts before the exact can is selected . during the early Pan : ravioli , spaghetti and meatballs , and lasagna were the selections. these were evaluated , and , the meatball in the spaghetti wasn't bad at all ! noodles , not so much . lasagna ( sic ) was determined to be above the rest . even now , when its the Lasagna ( sic ) I discovered a ' case ' from Target that's not that far out of date !

very interesting . wonder how different it is from a local product : this served me well ( w cheese added that would melt ) years ago. got re-aquanted with it over the pandemic ( via Target delivery of cases of 12 ) and found this preferable these days . ( with cheese that melts in the Micro ) very similar ingredients years ago the Ravioli went in a toaster oven ( G.E. )

@liamsaunt thank you for taking us along .

I gather , similar noodles not TJ's are available in Canada ref. @Anna N but I might be mistaken.

@Darienne Trader Joes has these : they are sealed and shelf stable I use them , more or less as you've suggested I understand readily available in Canada Id love to have a similar product , shelf sable in other styles , cuts and ingredients . being right there in front of me as an add-in

indeed. however , it is something that needs to be done.

Amazon : https://www.amazon.com/Birds-Custard-Powder-Ounce-Canisters/dp/B000MO8G28/ref=pd_lpo_sccl_1/131-5570512-5638352?pd_rd_w=0tB7J&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=J67D5G365DH5A4HAEAV4&pd_rd_wg=DzhIf&pd_rd_r=2d104508-579b-4093-bb3b-64b1cb38f1d8&pd_rd_i=B000MO8G28&psc=1

@Pete Fred A very fine way to cook at it : ' dans le(s) plate ' Im looking for that powder.

just to review : Ive caught BlueFish off long Island . not Surf Casing but from a boat , w trawler sort of things hooks and such , added to the Sea from a small boat . via , CB , ( remember those ? Trucker sort of stuff ? ) I took home several Blues My cats came out , as I die the trimming out side and Blackie , the Major Domo thought he would have a few for him self twice or more re his body weight some cat growing from him no mater the cats , both Blacke and ihis sister got a fine share , ' sushi like ' and I grilled some filet , and froze the rest . fresh bluefish , and I really mean fresh is very different than than what one might get at your favorite FishMonger the oils in the BF seen to change very quickly over time

I have a chamber vac , oil so Im not in the market for an other in terms of the depth : Id be interested , as a seasoned Theoretician : how thick a ' chop ' ' roast ' ' blocks of 2 x 4 's ' would comfortably fit and get vac'd ? in terms of hight . bags that fit any machine are much cheaper elsewhere pick your place and then get 300 or so , various sizes and then work from there if new to Vac's you will pic a size that has extra room , eventually as you get those , and they can be cut down easily for smaller projects . and , when you get your Advanced Vac'D certificate , 'make your own " you will add Vac'D items in a bag , with head rm the freeze the contents and then pull that bag out of the freezer take what you need , right then and re-seal that same bag has been woking well for me for some time Bell's seasoning its a power best purchased 2 or soo weeks before the American Thanksgiving not just fresh , but at 1/2 price set for years , should you plan carefully

for review and I.D. purposes , this decanter appears several times in https://www.imdb.com/title/tt15282746/ Drops of God the same style appeared several times in the Netflix's https://www.imdb.com/title/tt4003966/ in the Presidential dinning room ? the Mayor's ? Im guessing the large surface area helps red wine ' bloom' . my favorite and preferred vendor ( 1980 ) ( hee hee ) does not seem to carry it : https://us.baccarat.com/en/tableware/decanters-and-pitchers/ just as well. I drink mostly white wine these days .

i had to replace a dry pump once . with home use , I hope no one ever goes through that expense and disappointed . it did get me to $ 0.04 bags so there is that .

re : bags :: https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/6-x-8-chamber-vacuum-sealer-bags-case-of-1000/ 6 x 8 : https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/6-x-10-chamber-vacuum-sealer-bags-case-of-1000/ 6 x 10 and indeed 3 " depth is limiting a nice 2 " ' chop ' ? might b fine , understanding the capacity limitations

Ill say this : should this have an oil pump and the bags come from a ' general ' source https://vacuumsealersunlimited.com my old source its well worth looking into . if a dry pump , then , its longevity might be different . how large are the largest bag it fits ? what vacuum does it pull ? the lid looks flat , vs a dome dome might support higher vac's which might not really be important the price seems attractive if well made and the bag size is not proprietary and water vapor does not damage it might be a fine item for home use ed,: 100 bags , $ 30 USD :: $ 0.30 // bag. $ 0.04 // bag ( back in the day ) wild be more interesting .