rotuts

@TicTac it was giving me the a whole new way to consider food and its cooking and Im not that revolutionary , so I offer I love to see more on the above , and the are those ' wraps ? ' how did both turn out on the plate ?

@weinoo interesting. do the scales stay on the ( now cooked ) skin ? as @KennethT said : " It's really hard to descale a piece of fillet without getting the scales all over the " Ill add ' place ' and tomorrow , the few under the refrigerator will let you know about it.

@Okanagancook I completely agree with you . the large are easy to peel , and have much more asparagus flavor then the thin spears . the thin spears are attractive on a plate though .

@liamsaunt interesting menu . thank you for sharing.

@Ann_T perfect looking pancakes and i bet delicious to boot. love the little nubbins , here and there a few drops of extra , tasty batter ? worth doing , as I recall.

@Duvel interesting. as I understand your use of collar and the pics of your various pork collar cuts: your collar is a cut of the entire neck muscles and if a full neck the vertebra has been moved. the blade is lower down and under the scapula. having a few extra minutes some day ask your favorite butcher about the under scapula ' bundel' Id ask a butcher about a collar , but Id just get a stare .

@Pete Fred very interesting on th ' raw ' aspects of your post. certainly , successful bureaucracies eventually serve the Top most Top after all , they got there ? EU , as I understand it , has a very nice and delicious one in Brussels , very tasty ' canteen ' as , possibly , back then , the NATO command Sooo how has the EU decimating FR and , back then , GB raw milk cheese ? missed your milk ? you might be OK for a bit. as I understand it the EU has other concerns

@mgaretz tri-tip is unusual in my area but Ive had it a few times , SV delicious. meaty , beefy . @Duvel in your area , does a ' 7-bone ' cut of shoulder exist :? : do not know why the best part was cut off the 7 bone you see , upper left. there is a hunk of meat , below the ' blade ' scapula that's the 7 in the pic : mid left the issue is that very tough tendon running down the middle on th ' steak ' easy to deal w on the ' roast' version ie both those muscles you see above but whole. have you seen that in your area ?\ keep it in mind.

I completely agree on the ' crunchy ' baking give you crunchy in a sort of continuum , and it does not require your immediate attention as it evolves . extra time for Personal Beverages the blowtorch also works well . but at the blowtorch ' time ' : Im ready to eat thus patience has lost out to hunger . and then there is burnt . I know that its just me that has had these experiences . SV touch ups are a different matter . Im a bit more patient then.

@KennethT im familiar w small dried shrimp not ones s large do you rehydrate them ? @Ann_T fine looking burger the sort of challenge to eat I enjoy.

@liamsaunt Excellent ! looking forward to visit.

@gulfporter thank you for the explanation of the Tortas and what you do with them and the ' delivery ' extras ' not extra there but unusual where I live. extra tasty Id bet.

I have that same knife and use an old zip=zap to sharpen it. the ZZ has long been discontinued it was a short round ceramic sharpener you can get ceramic sharpeners in many sizes from a good woodworking store and the dog // sandpaper technique works very well

@C. sapidus ''' I will make this again, but jazz up the flavor a bit ''' for braised red cabbage : consider adding a pinch of good quality aromatic curry powder .

@TdeV I think you have a fine RiceCooker , and the Ultimate book is outstanding if you want to add something w saute like characteristics do that separately . then , decide when you add it to the Rice Pot . at the beginning ? the Middle of cooking ? at the end ? think about it. Ive enjoyed adding ( at the beginning ) slices of ginger ( sliced from frozen ) and lemon grass ( not easy for me to get , so from peeled Fz ) in slices easily retrieved from the finished rice. and , my favorite chinese sausage ( de skinned , sliced USA versions ) porky , a bit sweet Ive added 1/2 way though k thinking a full cycle would be too long for the sausage but who knows. so think : at the beginning ? midway though the cooking ? at the end , and let steep for a bit. RC's are wonderful and versital push button items . no WiFI or BluTooth ( just yet )

@AlaMoi Im hoping you might share your Rx. hopefully I have similar pan and it will fit in the CSO love the maillard - ey cheese and the tomato slices on the top ! looks like a scoop would have several layers of Creamy.

@Duvel '' a comment you’ll never hear in a 100% German household: “I think we eat too much pork”. '' this makes great sense . Pork has been worked with in Germany , for quite a long time . the local versions reflect the local terroir, and various seasons . not to worry The Potato and the Spaetze even things out you might sprinkle some freshly minced parsley on the lot A Green Vegetable ! local beer is always helpful.

DARTO has another sale : single unit ( no more than that ) 50 % off $ 15 flat rate USA shipping. delivery is in Sept 2023.

@Norm Matthews fine looking meal. your ribs look like the loin and cap were included : how was it marketed ? looks delicious , an the rare side.

@weinoo I have great fondness for platters pf oysters. your selections looked delicious. this affliction started mid-life , and was no crisis . happy hour at two places I'd been to more than once : $ 0.25 USD and the oysters may have had a name but were not ' named ' and were delicious.

so someone has had ice cream on a potato ? Documented ?

@Shelby the mussels were cooked , but still in the closed shell ? thus your timing for the mussels ' to open up ' and the other Fz seafood was added Fz , at the beginning ? I ask as can get various vac'd seafood broth I certainly understand .... gives me something to think about .. BTW : all our tastes differ , in out own ways . Im not a fan of ' tomato ' in a fish stew. I grew up on The Peninsula 3/4 down ( San Francisco ) there was a very fine fish restaurant , quite close to your home " Fish House informal , lots of room for the tables fish very fresh grilled , baked etc they did a Cioppino that was outstanding : packed w all sorts of seafood , perfectly cooked . friends got it all the time and loved it it was that good . I just thought it would be better w a non-( even light ) tomato broth How Odd . I used to grow my own tomatoes 3 rows of 8 plants each , started from seed. soaker hose , black plats, an home made cylindrical cage from https://www.homedepot.com/p/5-ft-x-150-ft-Steel-Mesh-Roll-05042/206154692 still have a 1/2 spool ! maybe 50 USD back then ? mid January , inside of course.

@Shelby there is a Lot of tasty Wow in your post . Im assuming te MisFits Seafood was frozen how was it packed ? Vac'd ? I also assume you used it directly from Fz how did you cook it ? in a ' broth ' ? low simmer ? Wow again !

@heidih " green a thick as the white I see it would be quite fibrous. "" you bet but you peel it first much less fiber.

@weinoo thank you . as I thought , but w nuance from NYC.