rotuts

ive had their tuna , at a friends a few years pre-pandemic. he had purchased it the day before and kept it refrigerated at his home. opening the pack ( styrofoam + sealed plastic wrap ) there was no odor what so ever , and it was delicious as sashimi. my friend did the chef-ey sear on each side of his , w a rare middle portion. I asked him to taste the cooked bits by them self. and he agreed : tastes like tunafish, not sashimi. which should be a crime.

i have not been to Costco in ages. I went one to ask about jaccarding the meat in their meat cases. they did tis at the time , but would pull out meat from the buttering area on request , this was a concern of mine re SV I have no idea what they do w cryovacc'd hunks it might be possible that their meat selections have declined based on costs.

well grocery stores have been selling reheat refrigerator meals for some time. I know , its not a restaurant ... but many of the ' dishes ' at better groceries are quite good . Roche brothers near me has been doing this and indeed they a turkey dinner that has thick sliced roast turkey ( from their ovens ) mashed potatoes stuffing etc , a;; made at that shore Im not so sure about the gravy that comes with it .... Wagman's has similar made in the store ( which also has restaurant ) but in different portion sizes , sides etc. I know this is not going to be of the same quality as a very good restaurant but the idea is the same , and a discerning hungry shopper can do quite well. I very much hope that Chef Howard's efforts prove very successful .

@Tropicalsenior Ive been off and on tempted to get an AF. the various crispy items , Ive been able to do well enough in my CSO : tots , etc your biscuits are very much tempting me to look again , just for those . Rx ? thanks

@Alex thank you for this ref. Im a fan of Chef Howard, her books , and her PBS series . she has great talent , which you see in the shows and her books. it is sad that her flagship restaurant after so much effort and talent has closed. I am pleased she sees new ideas to get her dishes out there to people. good for her.

the Penzey's Sweet Curry is so similar to BOS chinatown and others in y area Id say this is what many people think of Curry powder It might very similar , to a good quality curry powder on a supermarkets shelf. can't see chinatown et al using something more rarefied . ie Maharajah

@blue_dolphin thanks for that I do enjoy price comparisons. BTW : Just to be sure : I had a second very small pour. I tiny bit more water W ! ;;1.3d w smooth , just a hint of 'bite ' flavor : Just right , and well made .

wel, I had to try it out : that's a Rorary glass small one. a bit of an over pour. 1 unit Whisky 1/4 or so unit cold water never ice. quite tasty i do say. [ed.: rotuts has the glass .why not use it appropriately.]

@TdeV time is tenderness not . done-ness re rare , medium R etc. if you cook what you had longer at those temps it might be a bit more tender , nothing more . if you are cooking SV ' for dinner ' vs re heat time your result for your convince .

@TdeV Looks good. SV time , at 132 F is about tenderness . not ' done-ness ' Im personally please your tries Pork , as a lower temp. if what you've made was not ass tender as you might have liked : more time at those temps. if you felt your chop was user done : pat it dry , and sear it in a hot pan for just enough ime to get some color . try that .

Went to TotalWine this AM https://www.totalwine.com my area Over the Years , i thought Id get : this whisky , as ive had it before but for the TiaMaria . the first bottle of the LVGN 16 YO was at this same store : 57 USD. noe its 89 USD well OK Im not a Whisky person what I remember what The Earl said to me in Scotland : a little water , but never ice . Ill have to drum up the BBC series ; https://en.wikipedia.org/wiki/Endeavour_(TV_series) or its equivalent : Alway a bottle of Whisky , in the drawer I like to participate while I watch . BTW any other BBC series w Whisky in the drawer ? not joking ! probably not Downton Abby Im sure there is a series ive missed ? P.S.: in the interest of Food ( drinks ? ) photog : I used a paper bag as back ground. for fun nothing behind there of any interest . just sayh9ing

@Senior Sea Kayaker that looks so interesting Sit Some More !

@Dejah Penzey's has a number of curry powders https://www.penzeys.com/search/?q=curry powder their sweet curry powder is almost identical in flavor to the sort used in Cinatown here and two lical places.

@Dejah I always find your food delightful Your Singapore Rice Noodles look outstanding its one of my very favorite dishes . yours has shrimp . I used to get it always at a BOS chinatown restaurant , Ho Yen Ting it has a decent amount of Char Sui in it . **** sigh **** how did you do the noodles and the curry flavor ?

@ElsieD interesting That's a Lot of Dough.

@Duvel it might be my current Fluid Management , but this looks like some sort of car from the late '30's w a Rumble seat . just saying and this might be .. I also note 2 out of three have the aboe but not the third. as no movie was mentioned , guess its not Movie Night. looks very tasty anyway you describe it .

@blue_dolphin '''' maple syrup and garlic powder '''' new to me. Ill make a note.

I just bought a bag of TJ's medium , cooked shrimp. Fz. it was right there in front of me ! Ive had these a zillion years ago and was surprised they were not over cooked and were tasty after defrosting in a light salt solution w ice . patted dry , nice for me. I did see an ad for EZ peel shrimp , at MarketBasket but am starting w Tj's. they will go in a dinner that starts out w stock and those Keep Forever cooked noodles @ TJ's.

Oddly , generic Large white this AM @ TJ's were 3,49. a week ago # Marketbasket : 3.99 MB has always been cheaper than TJ's on the brighter side , both places had full shelves of all varieties.

@Anna N you have inspired me . I looked @ MarketBasket a week or so ago re SPAM. Id like to try to do something experimenting w it . it was $ 3.59 or so I moved on , its not going anywhere that slicing is just what Id like. Id place a few Slab-ettes in ice https://thegeeks.click/browse.php?c9=1&incldead=0&dur=0&search=&nonboolean=1water to remove excess salt , but keep that delicious fat Firm ! then pat dry , and fiddle with. thank you a P.S.: @Anna N if you then turn the slabs 90 degrees : Julienne ?

@ElsieD thank you. i get the idea. Ill look into those books thanks again

@ElsieD thank you for starting this topic. for me , how do you bake the items ? would they fit in a CSO for baking ?

@Anna N also good point. monkfish was not a fish I worked with very much removing the membrane seemed key , and I know MF is not Lobster and there was exceptionally fresh salmon right next to the MF. a few dollars more but well spent. w no fiddle and faddle .

@Senior Sea Kayaker that's a good point. right now i don't have the shiitake profile on the tip of my tongue and its true , seafood can be easily overpowered w CSt.J a la P : if i had them , and it was a concern Id just uses less .

@Anna N beat me to it. a la P is one of my favorite dishes .