rotuts

prices are on the way up. for sure in my area, MA, the law changed a year ago , and MA only sells cage-free now MarketBasket is a quality family chain that had lower prices its stores are based in towns w cheaper realestate , that's part of it in the distant past , pre cage-free , white eggs were $ 1.49 or so , frequently $ 0.99 , if not lower there was a price bump w the cage-free law , but I can't remember how much $ 1.99 ? now they are $ 3.99 interesting analysis on the price of eggs : https://www.salon.com/2023/01/08/grocery-supply-chains-understanding-why-eggs-cost-what-they-cost_partner/

@Norm Matthews nice is that a glass ( Pyrex of Old ) double boiler ? sweet

@JoNorvelleWalker a more Modernist take on '' never go to the grocery store hungry ''

@TdeV WoW as I see it in the first pic " '' chunks ''' ie pieces of very reasonable , on the larger side Bacon ? Sausage ? and similar chunks of duck ?

@TicTac that B.B. looked so good Round one and just as good Round two. interesting potatoes that look tasty and fairly easy to do.

@weinoo ''' as they become more "famous" and increase their attempts to monetize everything, they become annoying and tedious. As well as repetitive. '' ATK//CC are experts at this .

if anyone has a favorite Rx for Cassoulet anyiea ho much salt ends up in the dish all ingredients starting from scratch ?

@Duvel thank you ! '''' when I have the opportunity to shop in France ''' there it is no cans w beans maye Tins of this and maybe that Excellent thinking

@weinoo thank you for your in put. far more interesting project than counting votes the NJ via CA is : 0.92 cents ( USA ones ) / gm @Duvel 's modest stockpile is 4.8 cents (USA ) / gm winder if @Duvel has tried it . as I say , very odd day

@Duvel what array of cassoulet fo you have in your Markets ? canned or store made ? you mentioned your selection was not the cheapest what are the prices for various items rediy available ? do some of your more involved butchers make their own House Version ?

@Duvel now that's OverNight ++++ ?**** tasty ****?

@Duvel OKay , Okay , Okay ... Joe Pesci , Lethal weapon ( many ) that Coquilles St Jacques , its a la Parisienne ? then im fine with it . re: “Pepperoni” (actually Hungarian Kolbász) looks mighty tasty to me either way .

@TdeV the better-the-next-day re: braise suggests in cooling some of the flavor and moisture that was squeezed out of the meat during the braise might return to the meat overnight , as it relaxes, thus the meat itself ' improves ' as part of the braise

Im still ' working ' a bit on what happens to the Goose Triming : found this : there it is : as always , its the Vin .

@weinoo excellent points therefore , here : https://en.wikipedia.org/wiki/Dordogne https://foodcharmer.com/thank-god-its-foieday-foie-gras-lives-on-in-dordogne-france/ there are Geese ' trimmings ' do they make confit : https://www.greatbritishchefs.com/recipes/confit-goose-legs-recipe ( sorry , from GB ) or pate ?

@chromedome thanks for that information . 2 weeks seems a bit long but my ref. is not selfish .... cold water habitat and cold water physiology . I imagine the Shellfish Industry both scientifically and commercially has looked into this extensively very difficult to measure ' cooked taste ' the goal here what about just weight // time ?

@Okanagancook that's a very interesting question the only crabs ( here it comes ! ) Ive dealt with personally , came from a seafood store and were SF area crabs at their peak I was try8ing to find out this , via google and only got ' three days live in the refrigerator if kept damp .

Im wondering if geese , destined for the FG mill in FR or elsewhere , have been ' neutered ' ' geese-wise ' pictures Ive seen of the feeding pens etc , the G's look very placid. we had geese growing up , along w ducks and chickens in a large ' coop ' a 4 year old had no trouble taking an egg from a duck nest. trying to get an egg from a Goose nest , an entirely different matter .

@Smithy Im betting that rejected Rib jus was tasty.

WoW ! the P.O. looks to me to be a variant w some Red in it from an onion like this a brown skinned onion Spanish ? a bit of blush ?

my beef would be this : or these are two Rib Eye Roasts , used on very recent America's Test Kitchen top , and Cook's Country both eps involved pulling // cutting along the central seam removing a lot of that fat , then trying back together ( ATK , top : Rib Eye Roast , oven ) or tying each half separately ( to retain shape ) for a covered braise , in the oven. I haven't searched around for meat in quite a while , but I Know My Meat. I doubt these two hunks were pick up on a quite trip to Stop & Shop , RocheB etc this is not a complaint about the show , its Stanged on pupose but ..... has anyone seen any like this , at say Cosco ? these are two quality hunks of meat in your Meat Journeys , where does one get this sort of cut as above ? as I look at these two Hunks , they clearly are the same cut the top , ie the been muscle on the top , @ 45 degrees of the bottom cut , is the bottom of the top cut. the top of the first pic , is the same as the L over in the second pi but trimmed of the bottom muscles , and ' classed up ' a bit. my interest is trimmed up , retied as a whole hunk treated exactly like while brisket by the WHPS : wonder both about the taste difference and possible price difference .

@Margaret Pilgrim // an ungraded supermarket standing rib roast '' I was not aware supermarkets sol ungraded beef. what is it called where you used to get it ? and its appearance ?

in FR , possible other places there are forks that are flat, for the fork-ish part , and have longer tines they are used , in the Egg-Omelette pan to rapidly mix the eggs , so they come to temp at apron the same time I used to have one , JP and JC used them worked well.

@shain what a wonderful post. a deep thank you.

@Nancy in Pátzcuaro wonderful post . I do like beef. a lot indeed there is a history of 4 Bone , Standing ( really ) Prime the right 4 , BTW , Ive forgotten late '70's , at a butcher : Dewars you ordered this , in advance I could afford it , for New Years Eve So after all this if you use any of your grass fed meat pls consider taking a pic , before , and when Sooo delicious ? many thanks.