rotuts

I hope its not a soil problem harder to fix. good luck !

@Senior Sea Kayaker nice. do your tomato plans need some nitrogen ? I used to solar feed mine fro time to time when I hadthm.

has JP lost his mind ? Lima Beans ?

i guess I can't get too ? instagram. is this available any other way ? looking foraged to it.

@gfweb if you liked the smoked trout try the 'lightly smoked salmon' its terrific , if you like salmon.

Ive been working w various Fz Tj's items pared w the CSO on conventional bake as its a small ( one Tj's Unit } and sealed. I used to flip the various items half way through . Sloth ( my occasional co-pilot ) convinced me to not flip an discover the results " Fish Nuggets , 425 18 min ( open door to check ) 16 minutes more very crunchy and still moist. no more flipping. not sure about the 1/2 way open door. it does release st3eam I had some nuggets and sticks in the Fz : same technique. those sticks don't look so good , but they were ! crispy and moist. this was an experiment to make these and use in a Wrap thanks to @blue_dolphin 's taco suggestion . warmed the flour tortilla from the refrigerator, over the gas stove top burner and added ; Tj's Spring Mix ( in the bag , Inorganic ) and Tj's plain slaw ( bag ) Ive moved to bags ( ) easier for me some Tj's Ranch dressing ( refrigerated ) and Kalamata in the wrap . delicious . unfortunately its warming up here . 80 outside , 78 or so in the kitchen and the 35 minutes in the small oven was noticeable. there was extra nuggets. I let them cool and refrigerated will try from the refrigerator today .

I think its the chronic heat and humidity that made them do it : the Holy Trinity should have been a Duet.

@ElsieD you might compost them and try again .

''' (NY style) ''' '''Exactly! I ''' Q.E.D.. deux. or as Yogi ( a NY kind of guy ) would say : 'deja vu , all over again.'

if given a choice : a GBP ( any way you want , to get it over with ) or green poblano ( exactly the same way , as above ) Q.E.D. I love green chili peppers , BTW

only the best . I have consulted w MC for a second opinion from time to time his only input has been : " does any of this affect FFishPate , at the crack of dawn ?'

@gfweb is there a ' get your head examined ' unit near you ? 1) """ GBPs, and will tolerate them in moderation. """ 2) ''' They aren't an attraction in any dish ''' therefore : 3) So , why tolerate an unattractive dish ?

@Shelby how did those ' Poachers ' wok out compared to the silicone ' cups ' are the P's easy to clean ? any egg get stuck to them ? outstanding lookin food BTW

I saw this. almost had a seizure and canceled my subscription. pure &$&#$(&#&$*)^(% the only emergency is getting your head examined for bringing a GBP into your home.

@Duvel Ive never seen roasted marshmallow like this : back in the day , some time ago , Id suggest the unlikely event that these were PhotoShopped . personally roasted marshmallows required a significant amount of black char . ' avticfted charcoal ; if you will . Im hoping this is not the Advent of A.I. and best marshmallows ive ever seen.

@lemniscate thank you . I do love the Big Easy . an item I almost got to an would have enjoyed inmate that time.

@Duvel Excellent plan in a number of years Dijon , sharp , tart , and w the right dose sinus clearing. they have it @ Trader Joes.

@Duvel I looked up Thomy a bit slow here , heating up , fans on ' slow ' : https://en.wikipedia.org/wiki/Thomy: https://www.nestle.com/brands/culinary-chilled-frozen/thomy FD: love the ' tube ' display this caught my eye : '''' Thomy currently runs operating plants in Karlsruhe and Neuss in Germany, and in Basel, Switzerland. ''' in Basel ? Banks , Watches ( gold , not CooCoo ) and more Banks , w only a small brass ( hight polished ) plate near the door. excellent @

@Ann_T thank you. Ill enjoy working with your fine work as soon as I can thank you

@Ann_T Id like to know a bit more about those MB's after you make your mix , how do you get the color on them ? at that point , are the meatballs ' tender ' , or have they toughened up a bit ? thus the simmering in the TS. Ill bet Ive asked for the Mix Rx before and can't find the ref. the same might be true for the TS. love to know how you make it. then , on a hot humid day , Id like to give it a try. Im always off by 3 months on my interest in New Things. Fall might be a better choice . I won't be able to wait that long to taste the results .

@Duvel good description , thanks I might like that , diluted , w some real citrus juice , lime ? then : M.R.'d , and very cold . but I think ( until its carried locally ) that its just GPB's , w access to decent A.I.

@Duvel aperitivo fresco is not available in my area. looked very interesting. what does it taste like ? not so easy to find tasting notes. probably like ground up GBP's that would make me feel better.

lab chicken is a live culture. I doubt anything would be used that might ' poison ' the culture. however , growth hormones , and the like are possibly a different matter as are antibiotics and the like to keep the culture from an infection all speculative on my my part. its economics again : its going to be expensive as is fake beef. still. and ' scale ' will only get you so far. tissue culture run amok one sneeze , and you are tossing out the vat. should you ' buy ' in early make sure you have plans to sell : BYND

@mmlstarr interesting if you take off yhr parchment paper , jently what is the reabout ?

Tech // Processing has simply missed the point .