rotuts

Eventually , local ?

@Duvel thinks the way I do : my burgers were charred on the outside , but as rare as possible on the inside . juicy for sure then : the ripe juicy tomato , lettuce still damp , mayo its a bit of an art creature one for the 1/2 elbow trip . the second issue for the Very Perfect Burger : should it be constructed so you can not put it down but just barely in the ' can't put it down ' group and some of the best burgers ever are in the class that you can't put down . you just adjust the size of the Creation to 3 good bites

@Duvel fine looking burger ! how far did the ' jus ' run down your arm while consuming ? 1/2 way down to the elbow is about right for a perfect burger + amendments.

@Kim Shook first thing Id check is the gasket , and the gasket groove. just because its easy to do . after that it gets much harder to trouble shoot.

@Smithy in sht supermakt pics ( thank you , I love supermarket pics ) what is the lower frozen fish below the rainbow trout ? a salmon ?

@blue_dolphin thanks for that info. its clearly a bit heavy for me these days. I have two smaller sauciers i use all the time. April 18th ( MA ) is Tax Day. I like to sneak in a treat at that time.

"" All-Clad "" sorry ... there just was an all-clad sale , factory seconds over the easter weekend. ended Sun midnight now https://homeandcooksales.com/?trk_msg=E8HK66JD23PKD5H0ECS557B7N0&trk_contact=8ID5BK5ERG8LQI3AN4NDJHME78&trk_sid=614U8CAJ54T90DJS01B53RMEF8&trk_link=79GCG1JQCNL43AVGCD0AT3922C&utm_source=listrak&utm_medium=email&utm_term=SHOP+NOW&utm_campaign=April+VIP+HC+-+2023&utm_content=April+VIP+HC+-+2023 it seems a second sale is this the ' same ' sale , or are the prices different ? Im interested in this pan : https://homeandcooksales.com/index.php/4-qt-chefs-pan-w-domed-lid-copper-core-second-quality.html its unlikely the copper core is going to make a noticeable difference , but .... then there is this one : https://homeandcooksales.com/index.php/4-qt-weeknight-pan-stainless-second-quality-1.html

@Duvel that's exactly how you do it. stretch the leftovers out with irresistible new stuff.

@blue_dolphin what a wonderful plate ! '''' as the Egg said to the tomato : Ha ! "

@Shelby great stuff ! how did you do that 1/2 chicken ? CSO ? what's in the bottom of the pan ? stock + drippings ?

' fried ' egg , CSO'd TJ's multi-grain ( from Fz ) waffle. fried in a little butter , left alone in the pan on high to get a bit of crispy=ness along the edge . the CSO ( being small and sealed ) gets the waffle , from Fz , nice and crispy , but still w a moist center. Im not a big fan of beurre noisette , and often it turnes into beurre burnt in a flash. worked well enough here . waffle nice change from bread // toasted bread @NadyaDuke : very nice crispy edge on those two eggs !

@liamsaunt your linguini w clams looks perfect ! just the way i like it.

there was nothing even remotely like The German Cookbook: A Complete Guide to Mastering Authentic German Cooking (eG-friendly Amazon.com link) when it came out ( in the USA ) . I still have my original copy.

@Duvel i have not had grey shrimp. but Ive had variations of Matjes in various places , done right . and your selections looks politely plump. makes all the difference.

@Duvel aside from everything else which looks delicious and family - sharing like Id politely make sure my plate had a very fair ( ++ ) share of the Matjes .

@Tropicalsenior it looks quite delicious to me ! reminds me ( here we go ....) when I beginning to truly cook for myself Betty ( of the Crockers , GM ? ) had boxes of cake mix and boxes of ' frosting ' with in your reach . I used to make 1/2 box , of Betty's chocolate offering , eye balling it. and then use the powdered frosting w flavors ( chocolate mostly I did eyeball the peppermint ) Id like to stay , 1/2 box :: 1/2 box but more frosting is more frosting. the frosting box got : room temp butter , mixed in w a fork and a drop or two of milk , for creamy-ness the 1/2 cake did last a few days , frosted just not too many *** still alive today ***

@Kim Shook im very happy you tried this. I recall you've done 'sausage and biscuits ?' white gravy ? try the same w this cooked as above first.

@Kim Shook nice ! I had 3 -4 or these and the fat content does indeed vary , sometimes on the ' upper side ' I had several slices , nice and crispy right out of the oven they were all fat , but crispy and crunchy I inhaled them. so the fat content can vary I had some just like the ones you cut . I save the fat , in the pan , for later .

@lemniscate what a find ! were the cutting blades still sharp ? were you able to remove them and keep them sharp ?

@Ann_T I can taste what's on that plate ! even better textures : creamy gravy ( not the same as Jus ..) on those dynamic biscuits : crunch on the top , but not all the way through.

Dried.

I believe I first saw these via @blue_dolphin I got around using it for my TurkeyRagu ( iPot ) here is 1/2 brick resealed and kept Fz Ive learned to thaw semi-solid and wet ingredients out of the SV bag. messy otherwise 1/2 bag boiling in the saucier I try to add just enough water so it evaporates by the time noodles are cooked I stir as they boil , and use a fork to separate the noodles as they cook I try to get my initiaL water volume so most of it boils away , but there is some left in the bottom of the saucier so no more water needs to be added to the finished pasta , and no boiling water needs to be poured off. the TR heated in a small pan . the TR is not that red. topping the noodles . mixed up toppings : Window green onion tops , Tj's parmesan-ish the noodles needed about 30 seconds longer in the water, and the final dish needed about 2 Tb more hot water but it was very easy to do , and eaten right out of the saucier . this is a tasty dish ,

@Duvel that beef looks fabulous and nicely age from the color. in your various markets what sort of different ' grades ' of beef are common ? the slab you have does not look like ' Supermarket '

@Smithy that's very interesting . was the wimpy-ness : salt related ? Id guess not . consider mustard seed , what ever you have added whole to the next bath . and other flavors : whole bay leaf , possible whole black pepper corns ?

@blue_dolphin well. ..... a mighty fine company that offers high end coffee roasting equi9pment https://aillio.com and I do have a Bullet added this to their armamentarium today : nice its 1 April , is some places ?