rotuts

indeed. TJ's Coastal Chardonnay is not sweet . just not as crisp as a Chablis , my favorite white. USA Chardonnay's for some reason have oak flavors , sometimes a lot. Oak belongs on trees , not in wine.

Ill be unpacking it ' soon ' and will post here. my main effort will be on turkey breast as I have 6 ( on deep sale , of course ) in the freezer waiting for the call-up. Ill de-bone , and remove the two tendons on each Br , tie back together. leave the skin on for ' protection , and smoke low for future sandwiches. then after those get done , maybe some duck.

my Wine Buds @ TJ's recommended I try this after suggesting the G.V. above ; its similar to the GV , but Im betting would be quite different if tasted side by side. who can really remember various tastes and nuances ? not me. as my standard ref. is Tj's Costal Chardonnay , this moves away from that in an interesting direction as did the G.V. $ 7.49 , not a Bank-Breaker . ice cold , quite nice back label is fairly accurate , but I do not know what ' lively ' means in a wine. certainly nothing was wiggling around as I swallowed . Ill get this again , and keep a few bottles as I now keep a few bottles of the G.V. , for a change from the TJ's C.C.

best Cuisi's ever getting the job done

Some time ago I posted abut this see this at a yard sale , complete or not and clean-able : get two . not realizing this years ago : iit has two buttons : ' Chop ' & ' Grate ' OK . but someone has their Thinking Cap on [ remember those ? Not opn Tick Tack Tock ? ] the blade is a standard Cuyisi blale : a very sharp edge , and a dull edge this machine uses the sharp blade edge for ' chop ' , ie it rotates in a certain expected direction but on ' Grind ' it rotates on the opposite direction , and uses the dull side. Those Were The Days.

a Zillion years ago , I got an apron that was standard Chef : dark blue , a few white stripes 100 % cotton that dates it for sure . it was fun to use . I drew the line at one of those Puffy White Hats. and those weird checkered pants moving a long , now I wear a newer vision , not 100 % cotton as my house is very cool , [ Ha Ha ] so I wear a light LLB down sweater // light coat , as sweaters dont do well w me. I used to wash all my various down items , successfully . forgot a coat and it was too late to rehabilitate. Dry Cleaning the current item , it seems , was $ 30 + So I try to wear the newer version as it more cost effective to wash that , then the $ 30 + simple.

Welcome a wonderful p,ace to learn , this is. we also like to hear about what you are cooking. and love to see pics of your work, cheers

my Tj's finally has stopped carrying the Petit Fours. not a bag thing in itself ... so these were new , and I thought they might ' ease ' the transition : these were awful . the cake is very pasty . taking them back . just as well : for the PF's , Ill have to wait until next year.

Ive always washed by hand my processors , and dried the part w a soft cloth. I carefully dried the blade , and I didnt over do that , as the blade was very sharp , and let that sit on the counter overnight , along w the bowls. they were dry the next day. pay careful attention to the blades , as they are very sharp , and looking for trouble I friend dropped his blade one his foot , wearing ' slip-ons ' I had to take him to the ER , and process the damage to the foot. it was not trivial as the blade stuck right in the instep.

@TdeV ''' stacked them in the dish tray in a way that hid the blades from accidental hands. This morning most parts (blades and bowl) leaked water.stacked them in the dish tray in a way that hid the blades from accidental hands. This morning most parts (blades and bowl) leaked water. ''' im a bit confused , which is on me : is the dish tray 1) part of the dishwasher ? how does a bade lick water ? did you damage the bowl ?

@liamsaunt looked interesting and tasty to me. Tomato sauce can get a bit predictable and thus boring.

at my local TJ's , they have a decent sized wine dept. w several people having a good understanding of what they have , and what I like. this came in : they recommended it to me , so I tried it dry , decent mouth feel , no benzene ( chemical flavors ) pleasntly on the tart side w ' green ' flavors that linger. ' green ' being interesting flavors , not chardonnay like flavor lingers I like it. thought it would be a very nice wine , cold side , w oysters . $ 6 . 98 . a winner to complement my House table white : TJ's Costal Chardonnay

@Dejah nice. leaning back in my chair , forgoing my computer glasses .. I first say " AI dressed congee ... ' and thought why not ?

Eggs @ TJ's were $ 3.49 doz large white. that's a dollar cheaper than MarketBasket. very unusual. the TJ's display was full , but about 1/2 the size of the usual offering.

@JoNorvelleWalker Id relate the fineness of the grind to the panade you plan to add. coarser might benefit from more panade , finer less. have not tested this out myself, as such given the pre-ground turkey , from various sources , was fixed coarseness more panade gave me a finer finished ML. i.e. dont forget the panade , it makes a difference in the ML independently of the grind

Penzey's has a 22 % off sale. everything. code is ' lies ' https://www.penzeys.com ends today. I stocked up.

@weinoo love to see their labels for fun so ... what are the 6 on the bottom left ? as a sort of starter

Mouse Traps or a Night Cat.

@gfweb Id be very happy w Once. with the possibility of twice to be determined I completely agree , Crabs need work . and a lot of it . in the kitchen . Before service. same as lobxster. in CA , Id get the dungeness crabs , from Coo'ks seafood already perfectly cooked , and spread the newpaper out ion the table and work them through . save the meat for something else back then I didnt use the shells for stock. only so much ' fishy ' in the morning Id say . but that was ' Stock Lost '

@C. sapidus my mouth is watering . Ive never had BC's as you describe. a big loss I think. BC's were featured several times in ' Homicide : Life in the Streets ' https://www.imdb.com/title/tt0106028/?ref_=nv_sr_srsg_0_tt_8_nm_0_in_0_q_homicide I liked the little hammers they used. and , of course in ' The Wire ' https://www.imdb.com/title/tt0306414/?ref_=fn_all_ttl_1 The Bunk liked the ' mustard ' in a memorable scene . slurped in right down , or what might have been ' mustard , on the set.

@gfweb looks like the trip was worth it for the Omikase

green bell peppers . ripe is fine, cooked celery , a texture thing. celery flavor is fine. liver cooked as a steak . there is a reason its usually cooked w onions and bacon. ' chopped liver ' Jewish deli style. Pate , in all forms is a different story.

Market Basket today : $ 4.49 // doz Large white full display. about twice normal.

@TicTac enjoyed Todd Wibur's books His videos are hilarious : dumpster diving for Info on KFC etc. worth a peek if you can find them