rotuts

I mentioned in the Sales thread its seems AC was having more and more VIP sales I was getting so many notices I was thinking soon , they would have several thr0ugh out a day .

@&roid very pleased . I was hoping something like this might come your way. I know you will appreciate it and take care of it and , most importantly enjoy putting it through its paces .. once your PS ( Pellet Society ) if forms please consider posting here . the WHPS CEO // Maintenance dept doesn't post enough here . too much gorging on the results ? Greasy iPhone ? several weeks ago good quality St.Louis ribs were vac's , were $ 1.99 a pound . I unde stand the WHPS got 4 racks ? 6 , maybe went back for a total of 8. wonder stuff is right infront of you pushing a button , and while you wait for how ever long it takes a Personal Beverage is in order.

@Midlife that would be interesting to see if there was any difference warming here is to room temp , at the highest . but by the room itself . no other heat source and most of the time , I just use the EVOO right out of the refrige the EVOO final temp will be the temp of the salad the soup , the pasta dish , etc.

@Midlife my goal was to retard oxidation by lowering the temp. indeed , the EVOO in the refrigerator does solidify over time. I decant a few oz into a plastic squeeze bottle w a secure , and easy to open top I use the small bottle for EVOO I use , direct from the refrigerator if its semi solid , I unscrew the top , and squeeze out a glug . I do have to take out the larger bottle some times from the refrigerator to liquefy when doing a refill of the smaller bottle. I can't say this is the best way to keep EVOO but the results seem fresher to me than keeping the large bottle at room temp , even if in the dark that large bottle lasts me for many months. P.S. : ' lose flavor when cold ' im guessing that most of that flavor comes back when it gets to room temp. I haven't don e any experiments , but i do know was oxidized ( ie rancid ) EVOO tastes like . refrigerated and then back to room temp EVOO doesn't taste oxidized // nor rancid. and of course , very important : its easy to do.

only if still in an unopened box. I understand there are a couple around.

you bet . these are well made, very very neutral and in a can when cold , these can be quite tasty w minimal amendments

@blue_dolphin Ive had dolmas , in many delicious ways this canned Im keeping for ice cold from the refrig for a overshot day thinking about what you said these ,, very neutral I might add to them room temp. these dolmas , thrive w your help.

TJ's Dolmas ( the white can , pic's previously one layer's worth , cold from the refrigerated can . Kikkoman's Lime Ponzu ( as i had some ) absolutely delicious , on a hot day .

this is ' part ' of my dinner last night : this is a portion of the plate w my standard Turkey Shepard's Pie: ground turkey ' brick ' . seasoning on that , then Heinz mushroom gravy and a tub ( family size ) of refrigerated pre-maid mashed potatoes. Ive been adding a little extra gravy for each portion , then canned ' Diner ' peas. I add TJ's ranch seasoning ( powder ) on the peas , then either EVOO or butter then micro. I used more EVOO than usual , no particular reason and result was what you see in the pic. the peas w the gravy // seasoning and that extra EVOO was surprisingly delicious .

@ElsieD although there are sites on the internet that suggest peaches and nectarines ' ripen ' off the tree I have my doubts def.: ripen = continue to mature , as if , even partially, they were still on the trees. one thing Ive noticed : check for some softness in the area where the stem connected to the tree. if there is some softness there the fruit will improve off the tree. however pears do indeed ripen off the tree. again , there should be some softness in that stem area. I think the best you can do w peaches is look fr that softness before you buy or , grill them .

there are smaller Rational ovens 240 V single phase https://www.webstaurantstore.com/rational-icombi-pro-6-pan-half-size-electric-combi-oven-208-240v-1-phase/645ICP61H.html probably these days , 20 K after installation and hood that meets code. well worth it id say .

for me , water poached eggs have a thin but unique texture to the exterior almost like a skin. interested in hiring if the PerfectPoach system does this.

are the Mucci greenhouse tomatoes marketed in USA supermarkets ? Market Basket ? maybe something even at Trader Joes ? Ill look at both places for cherry style tomatoes , hoping to see Mucci , or Product of Canada . PS : ' tomatoes on the vine ' come from there and I used to get them and age a bit at home paper grocery bag , apple etc.

@TdeV i never got around to vac'd vegetables SV. th temp for tenderness w the cellulose etc was quite bit higher than meats. so I never got to them. if the vac'd contents remain sealed , and are pasteurized rapidly chilled , and kept cold I don't see why the veg would not keep as long : 60 -90 days. however , I have not done this myself w veg and know nothing about pesky spores and the like.

@OlyveOyl very interesting : was this two layers of a frittata , then a filling was added and then the layers were baked ? looks very tasty , w layers of several textures.

@Margaret Pilgrim excellent points . some time ago, when I grew my own tomatoes 3 ranks , of 8 tomato plants each I lied deliciously , w a few tomatoes from those concrete wire informed cages w soaker hose etc for the whole summer : tomatoes sliced in very chunky segments over linguini , reg size and smaller with olive oil , and basil , also grown w the tomatoes [ ed.: the really small leaf basil , in pots of various sizes , just needed a ' clipping ' ] and some sort of Parmesan ( -ish ?) all summer .

@weinoo is that R on=line somewhere ? I have both books , somewhere Id like to try it w the TJ's ( smaller can ) marzanino peeled whole tomatoes Im not that much of a pasta // red sauce person I do like red sauce w lasagna style dishes that hace bechamel in several layers.thanks. P.S.: I was able to find the Rx here : https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-butter

@blue_dolphin the taco idea is a good one. had not thought of that. thanks .

@MikeMac I went back and sawyer installation. congratulations.

All-Clad seems to have very frequent ' VIP ' sales. soon , extrapolating there might be more than one a day .

I can see adding something crunchy to certain styles of salad as a texture enhancement. with commercial ' chips ' there is probably going to be considerable NaCL baggage along for the ride . and i doubt the final result will be worth that cost.

again , the Combi , ie Tj's and the CSO has produced the Tj's fish nuggets : these were conventionally bakes @ 425 for 18 minutes , flipped , 16 minutes and then I added 5 more minutes. very nice crisp to them , sizzling when I took them out. still very moist and tender inside. made me thick of those FastFood ' crispy ' sandwiches w the proper bun , and amendments this would beat any crispy sandwich anywhere if you like fish. I did note that Tj's has fz ' fried ' fake fish next to these in the frozen case. not sure why fish has to be fake , but its there for you , just in case Im waling for Plant based Plants : grind up your unpopular ( cheap ) Plants , add all sorts of stuff to that mixture and then you get fake Cauliflower . I just can't wait.

the WHPS has done hot smoked salmon : this was the Methode as I understand it : ''''' the quick easy method, dry cure with 2:1 brown sugar/kosher salt, in pizza dough box overnight, rinsed, air dried with fan for 4 hours, Yoder to 150, washed with maple syrup starting at one hour, raised temp to 170, took off at 2 1/2 hours with temp 140 with thermopen. Good bark, smoke, still somewhat moist in interior ''''

for me it comes down to the ease of making certain things , well ahead and close to perfectly done that I can then use later . eggs , pressure steamed , potatoes , for a salad later again , steamed . however , the finest mashed potatoes ive ever done are pressure steamed , then added back to the pot after the hot water is discarded and then mixed in that pot. , in the usual finishing fashion after that. haven't made those in a while as with all things , doesn't do every thing well just a few things Like the having those items , to work with , on purpose later.

enjoy. yes , JP cuts below the joint itself into the meatier part of the chicken body its self.