rotuts

@Senior Sea Kayaker do you briefly bench to preserve color ? what result do you think your cigar // Fz method would produce , w/o the blanch in the dished you use the C-F for ?

it comes down to what the butcher calls the cuts. picanha is rump. as far as i understand it its not what I think of as cap . I think of cap as flap meat this place https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos and https://www.youtube.com/watch?v=zOF-qS4Q_gQ Im not able to search YouT as I have an ad blovker but quit3e some time ago , SVS had a fine video on how to cut a full rump into steaks , and which steaks were far better than other steaks from the same rump. SVS has gotten a bit odd in the last year or so . how many knives does one really need ? I/m guessing SVS is hedging their bets by getting every one of them. tri-tip https://en.wikipedia.org/wiki/Tri-tip picanha https://en.wikipedia.org/wiki/Picanha I guess in places its called rump cap. try-tip and picanha love SV as a first step in the cooking process.

@Katie Meadow for review purposes : https://cooking.nytimes.com/recipes/1024357-sushi-bake?searchResultPosition=1 or if not available ' in your area ' for more review purposes : '''' Sushi bake is essentially a California roll casserole in which the main ingredients of the popular sushi roll are layered, then baked for an easy comfort dish. This recipe uses imitation crab, but feel free to use real crab meat, or equal amounts cooked or canned tuna or salmon. Furikake, the Japanese seasoning mix, flavors the rice, while Kewpie mayo and cream cheese bind and add richness. (Both furikake and Kewpie mayo can be found at Asian supermarkets and online.) A final drizzle of sriracha mayo brings it all to life. Once baked, everyone can assemble their own atop seaweed squares with a variety of toppings. Don’t forget a side of tamagoyaki, and sweet and savory unagi, or eel, sauce for drizzling. '' there is more , but I fear for my Copy and Paste .

@lindag I have that one. It will give you fairly fine powder.

if you harvest small , or green ( early ) you bank earlier.

wonder what ' market ' or user Kelloggs is aiming for : 1) ''' INTRODUCING EGGO® GRAB & GO LIEGE-STYLE WAFFLES: A DELICIOUS NEW BREAKFAST FOR BUSY, ON-THE-GO PARENTS ''' ( their caps, not mine 2) ''' Eggo Grab & Go Waffles are individually wrapped and can be eaten at room temperature – they thaw in under an hour '' so , you have to plan ahead for that hour thus Grab & Go comes after some planning ahead ? very odd.

@lindag interesting situation. Ive forgotten original unopened Jack cheese from Tj's in my refrigerator for quite some time. got hard , moldy , was delicious that way but that's a different type of cheese original packaging might not be air or water tight , thus the cheese will dry out. very interested if adding moisture to a now sealed dry parmesan or parmesan-ish cheese softens the ' core ' and possibly the rind. good luck w trying that and please repost back pics ? before and after ? thanks

@Ann_T everything looks delicious. That apple pie is a blue ribbon winner for sure.

@Smithy pressure on the cheese while processing is an excellent point. and how sharp the granting disk is ie how often have you used the disk will give you and idea of sharpness and how you have stored the disk might effect sharpness.

@lindag the larger cuisine's come w a grating disk I think the little mini's do not . your PR should only really be hard near the surface depending on how long you've had it , that can get pretty hard. the cuicinart should have no problem w the non surface might even do well w the ' rind ' depending.

Poblanos are not Bells. Thank God.

more expensive than Stop & Shop. forgot : NYC is pricier // Square foot than S&S .

Trader Joes has an interesting approach to bananas : https://fox59.com/news/national-world/the-somewhat-silly-reason-trader-joes-sells-its-bananas-for-19-cents-apiece/ I was @ Stop & Shop early this AM for another item and picked up a few bananas as I was out. 4 medium-is. @ $ 0.69 // lb = $ 0.92 total cost. @ TJ's, $ 0.19 // banana , any size. = $ 0.76 think about the savings , by % , of TJ's larger specimens . who knew ? not me .

@KennethT you saved and refrigerated that oil , right ?

@OlyveOyl thanks for reminding me of those raviloi's and your rendition . I have turkey ragu , bricked and vac'd that Ive only used w pasta and noodles . Ill start using it w ravioli // tortellini thanks

@gfweb out home gas stove purchased second hand im sure a beauty of the late 40's had pilot lights . I remember the calisthenics of relighting that pilot light made for a tasty kitchen , even in the Bay Area My father had it worked on , and the oven temps reflected the knob setting and some other stuff Ive forgotten about I thought of transporting it here , yes I did . three are pictures of this stove way back when in another thread that escapes me now In N.Egland. then I remembered the pilot lights and N.E. summers w/o AC.

Ill try to remember to try the burgers w a match should there b the need. if you do the oven understand where the igniters are first and then try the broiler , it might be easier to get to . some broilers don't ignite immediately , so id be careful about dillying and dallying w a match in there

its possible there are or were two versions: one that required electricity and one ' dual igniter ' ,y current range is 20 years old , mid priced, HomeDepot Ive had short power outages here from time to time and never tried to tonight a burner w a match. so no idea what this is. I was out of power for 10 days after a hurricaine the stove there did not ignite w a match the charcoal chimney did as did the fireplaces .

my two later gas stoves do not allow gas to get to the burners unless the iignighter is working .

I was under the impression that gas stoves theses day had electric ignition rather that pilot light ,

didn't even know there were specific GBP plants .

just think of what New Orleans cuisine might be like w/o GBP's exponentially tastier.

very interesting article. interesting intellectual and conceptual problem . the approach is a bit fascinating , all those little tubes , sucking up ... a raw protein mash ? i.e. not cooked as in ' those burgers ' a raw offering seems a targeted option . do they radiate the stuff ? if they expect me to enjoy the tubules raw other stuff floating around might chow in .

a little twist on an item I enjoy from time to time TJ's Fz Chicken bits w an orange sauce , you dump that sauce , make your own but as you can see , I staged this pic, because the results were so good : this is a dry version , CSO 425 F 25 minutes or so . added TJ's ranch seasoning the the TJ's Green dried chilis it was delicious . if you like , you can dip this into something is good I just ate it as is. next time Ill season right out of the oven . the green chili gets aromatic.

My loot : I like the set of funnels . they come attached , that red thingy , end of handle. if your dexterity is what it used to be , you and use and keep tham attached that way. I chose to remove that . these are nice , still stackable , useful . I have to get used to the softness of the silicone , but that easy. on the bottom is the mushroom brush . its very nice . it does a couple of things , if you are ' doing ' mushrooms from time to time very nicely . doing what you are doing now results in the same thing this tool does just differently . and last , added the Opinel Mushroom forager knife. I do know where there are patches of brown buttons in my area . this is quite the tool for that . ( just in case , being prepared ) I have a pair of Opinel knives , from France , ordinary for '60,s 'and 70's this is just like those a sort of workhorse Jem. and I have no plans to use it .