rotuts

I firs became aware of this sort of cooking was from Jamie Oliver very early on in his career with videos , that reflected his early books . there was a party of guests and he did a sheet pan , or pad w a larger lip and added the various ingredients at different times , so it all came out perfect and restaurant quality as I did a few just as he did. than's for the reminder Ill think about using the CSO and it would be ,dinner for One ? some leftovers for breakfast ?

indeed something inside those packets of deliciousness ? l

@palo your father was correct .

@Margaret Pilgrim love the cornbread // buttermilk idea for a Hot Morning . in the past Ive have enjoyed CornFlakes ( must be freshly opened ! ) and ice cold ( good quality ) orange juice . from a carton was fine .

@billyhill excellent thinking. for me , now w some experience w SV , 3 day aged RB40 sirloins ( 1 " Wagman's 4 blister pack ) I very much enjoy the results thinly sliced for a Steak // Roast Beef sandwich . I can concentrate on the Peripherals that really made the beef exceptional : bread , tomatoes etc

batter is baked all the time Brownies , Cake , the list is long . what about Pancake batter ? in the Pancake thread , I( began a re-interest in pancakes , w dry , commercial ingredients which you add to , and then : pancakes but , can you bake the batter in some some way ? Betty C had some fine cakes and brownies mixes in the past , if not now I caked them Id like to bake some pancake mixes as I have two to work with and enjoy soon ! found this : https://www.theseasonedmom.com/5-ingredient-buttermilk-pancakes/ ideas ? thank you

@Duvel you bet . Im perfect , twice a day . check a broken clock . but Horse , in FR was quite interesting .

@Anna N interesting points . by ' old ' do you mean oxidized ? as its been on he shelf for some time ? I like Green , and I like acid understanding that there are many items to try that are not Tobacco Green.

@Duvel wow. I do know now that you appreciate I Should Suffer ! everything there '' just right '' and I have had Horse in FR. to me , a finer grain than beef and some sweetness to it . Congratulations ! [ed.: that movie , on Movie night ? in Catalan , but in French ? bit of Egypt ? ] you can PM ,me Id like to find it again as I know what happens , Id enjoy it again , just in french ! [ nuance only ]

there is the wrinkle of the fan.

@JeffGC any pics of your baking set-up your containers etc would be appreciated insight for progress is in those 4 that were perfect . Im always ready to inhale all the rest.

@JeffGC as @gfweb has suggested if you got 4 Perfects its not the Rx. thats the problem. think about where those 4 were in the oven , and go from there.

Times do change . Id really like to have tried the Veleeta , before its changes . w Modernest Cuisine rats I can't pretend any more Id rather just pick it up and have it last for quite some time.

Velveeta has a long history : https://en.wikipedia.org/wiki/Velveeta the ingredients have changed over time in the late 70's 0r 80's the ingredients changed very much for the worst before then : surprising stuff , that was shelf stable.

@Shelby "" empty thought bubble "" my exact concernes ! was it the Pot ? expletives deleted in # 1 in # 2 , I take it that the bubble comes from some Nori ? so I take it that both the Pot and the Nori have things to say that can't be put on the back of Noodles ?

@Shelby you bet ! nothing like translating pictures from Japanese ! that steam ( ?? ) cloud completely baffled me

@Smithy very excellent find . Id suggest this : take your time w your hand motion . slower is better . enjoy !

growing up I discovered saltines later , esp the no salt. however , I do remember Ritz Crackers . my father would take out an individual tubular stack ( each stack enfolded in a brown waxy paper , 3 - 4 stacks a box ) and take a few crackers out . can not remember the number and then place on that cracker , 1/8 " , or a little more butter , then a similar , or more likely , a bit more of Rochefort , the real stuff , mid '50's and on and pop that in his mouth and enjoy. we had lived in France at that point and Im guessing , the real idea was the butter and Rochefort not the vehicle it was placed pn , to get the job done.

I do not follow the logic that leaving a sharper knife in the drawer of a rental is dangerous . would it be safer to just dull down those knives ,, to begin with ? leave a note in the drawer --- no doubt , they are loose in a drawer ? that the knives have been sharpened ?

@Kim Shook thank you for your updates.

You Bet ! there are also low . possibly no salt saltines . freshly opened pack , of no salt . or so crushed up by hand on that Soup ? Not too much , just the right amount : excellent . Club is nice if you want more fat.

@lemniscate Excellent ! pls postnwhen you can w pic os your set-up?

Im pleased the B.E. has not been forgotten. Its one of the few things I know I would have enjoyed using one , and putting it through its paces. I was working w a 3 burner weber , ... grill grates .... pellet tube smoker I did vertical chicken that way , and could not envision changing around the gas connection . more or less

@jedovaty Id guess that a rental that includes knives probably has some terrible nives if not to begin with , then eventually as its very unlikely they have been taken care of. what is the pull through you had in mind ? try : https://www.amazon.com/Smiths-CCKS-2-Step-Knife-Sharpener/dp/B00032S02K/ref=sr_1_16?c=ts&keywords=Knife+Sharpeners&qid=1670942916&s=kitchen&sr=1-16&ts_id=289867 or https://www.amazon.com/Smiths-50185-Jiffy-Pro-Handheld-Sharpener/dp/B0051OYT2U/ref=psdc_284507_t3_B00032S02K the later might be easer to hold and use.

@JeffGC please explain complete cul blanc uncooked top ? couldn't find an explanation anywhee no worries : Id gladly enjoy all of your work that's not perfect .