rotuts

@blue_dolphin indeed Wow I recommend TJ's Kalamata for your EVOO why ? its right there ! Windfall basil , TJ's Kalamata and some freezer containers Nice

went to Aldi this AM looking for those cookies. Nada. Aldi looked mid-pandemic , w lots missing. so went over to TotalWine , next door to drowned my sorrow no Lagavulin 16 Y.O. saved a fortune , at least.

@Kim Shook Is like to hear more about your Whomp CB . bet the honey butter makes them stand out !

@Kerry Beal , @gfweb wow . I thankfully have lived very quiet life over recent years . Ozzie ( not the Nelson ) , there it is. makes a great deal of cents to me : Its the Lymphatics Constrained !

@Kerala that you for sharing your trip many new and interesting sights and various foods Im zeroing on the '' Rotisseried ham knuckle, roast potatoes and sauerkraut. '' Id love to try that . thanks again

@Marlene thank you so much for posting the various stages of your efforts. ay I ask what sort of '' smoker "' you use ? Im very curious of all sorts of types etc. Id very much like to hear more on your Potato Salad . when y0ou might get to ti . many thanks .

@TicTac Nice ! I admire mushroom foragers . Ive live in FR and SP and its a calling. in my area , there is an ElmBank , 1/2 very wooded , where I used to take my Lab Ridge for walks 6:00 AM , 4 or so doggers would show up , and walk their dogs in an area w no cars. but the wooded areas has all sorts of mushrooms. particular fall or PeakMushroomSeason several families arrived , with a deep history of mushrooming in central europe. they asked me about this one and the other one had a seen them ? and they left w quite a haul of mushrooms that would otherwise , have been recycled , for the next year. Ive seen groups of button ( brown ones ) in the fields w/o many trees , but chose to leave them a long. as I had a wood stove , and got ' fresh ' logs back then I got very close to getting mushroom plugs for those fresh logs. Im fine w what's at MarketBasket these days.

way back when I baked bread 6 loafs every saturday. my Cuisinart 11 cup Plus made it all happen. FP are very easy to use and clean.for this

I continue to work w my Turkey Shepherd's Pie dish : this is the current version , straight out of the refrigerator . I cut the slab in 6 pieces after it chills. its easi9er for me to make this in the AM , then I let it cool , have a tranche for dinner or simply refrigerate for the next few days. Sur le Plate ; Ive learned to add extra gravy at this point , Heinz mushroom is the standard . and if out f stock , any Heinz will do gloppy , but tasty this Heinz jar was Pork , as they were out of mushroom. the darker jared gravy has more flavor right out of the jar then the lighter colored version : Chicken and Turkey. I like diner peas , MarketBasket's are fine . the small MB peas cost a bit more , and its the same to me ready for the Micro. I use either EVOO or butter on the peas , and add some seasoning to them re Micro what you see here is Tj's ranch seasoning its quite nice here basically this is a Potatoes // Gravy // Meat dish. I either get the StoneyBro0kFarm 93 % ( mostly white meat ) or the 87 % ( mostly dark im told ) they end up tasting pretty much the same in the final dish. Id go w the dark meat , but its not that different from the 93 % n so I get what's on sale. what makes this dish interesting for me is what I then add to the slab. its a 20.3 oz slab , not a pound which bakes more evenly. I sprinkle some season on the meat , and CSO it for 12 minutes , @ 350. it seems to look the spice blend , and adds to Kitchen Aroma . this version is Saeur's Rotisserie Chicken. I then add a few slices of Mortadella , my favorite. but mortadella pre-sliced @ MB is rarely available. sometimes MB ham then. I tried MB sliced turkey , and that was very nice. the MB turkey comes sliced frim a compressed roll most of the time , but the sliced turkey that is clearly from a actual turkey breast is better. I then add a few slices of Salami , for flavor . presided in a package. then cheese usually MB sliced domestic swiss if they have it already sliced in packages # 6:30 Am didn't have any this time , but had some FR Brie from TJ's, that had been aging in a cabinet for a few days. this is runny and full flavored . I though this might over power the dish , but it did not ! from now on , Swiss is a second choice to FR cabinet aged runny Brie. then a jar of Heinz mushroom gravy , then the Family Sized refrigerated mashed potatoes this brand I like the best . no margarine , and a few flex of potato skin. I dump the pack in a SS bowl and let it get to room temp. I use the separated water that's common in the pack , and sometimes add a bit more water and mix that up. the potatoes end up a bit smother in the final dish. didn't take a pic of the micro's dish , as I c0uldnt wait to dig in. this is easy for me to make. lasts several days , and by tinkering w the middle bits , the final dish varies a bit , time to time.

@Margaret Pilgrim there is also loss of stuff from Sunset Magazine the Mag and many of their slimLine Books.

@ElsieD this may not be of much help , but : I used to use dried cranberries often I used the dry in cookies , and they retained the chew. I sometimes roughly chopped them first , if i wanted a more even distribution . ChocolatChip=pecan-charnberry for of cookies and cookies are not scones I did use them in muffins for a while , dried , chopped and did not change the Rx i9n any way . but baked them immediately . they were fine. Im guessing a question would be : how long do you intend to leave the dried fruit in the batter // dough before baking ? it sold be i9nterestsing to see the results in bread w a long fermentation but that has to have been looked into . using re hydrated or partially hydrated might be more completaeed and the cranberries are going to be different in the final item when rehydrated. looks like an interesting project.

@Marlene Im interested in making bulk foods \Ive mostly done this w SV => Frozen packs is you mac and cheese fully cooked , cooled , then frozen ? do you factor in the re-heating and add extra ' water ' so it does not dry out ?

@lindag I know it a lot to ask would you be able to take any pictures ? of course , w permission if inside the facility ? Im interesting in seeing how they operate more or less the same as seeing how meat is displayed in varoius meat counters around the world. How do they package what you are getting these days ? wrapped butcher paper , waxed or not ? any vac sealing , possible an extra of selected cuts ? many thanks

@paulraphael wonderful post and ver interesting Im am intested in that same knife i went to the web site and got this page : any help w further navigation to that knife aid appreciate it thanks

extra high quality protein , and calcium.

@Duvel Ive never been involved w Rump. you take looks delicious . I know of the sort of rump served ( via pics ) of Brazilian or Argentinian Meat Fest etc ive never tasted them so y question is I do agree w you on the temp. was 4 hrs enough for decent tenderness ? maybe w a little chew in the back ground but more tenderness up front than chew ?

@gfweb yes , that sort of thing but an earlier version and a bit higher end. had a tiny hook on sm and large some sort of blond hardwood handle. probably lost traction when copy stuff came out. it just ... driving me a bit mad i don't remember it and it was years ago 4 ? or less ? somebody did have the set and posted a pic here maybe only once, sigh.

some time ago lf courier here , at some point there was an item , meant to flip steals or grilled meats w a hook on the end. it came in too sizes . any one remember this , or have one ?

I think almost all knives can be saved the question is where to take it , and what's the cost.

@liamsaunt that dinner looks so fantastic . I would have starved , being completely unable to make a decision that would have excluded anything else. congratulations

@TdeV excellent point . no idea . I have a chamber vac . when I had a weston sealer , I tried my best to keep the bag low , and never vac'd w that system anything ' watery ' eventually the pump failed , was replaced ( $$ ) then never worked properly as the Weston Group replaces the two circular seals , that did not need replacing and the machine w those new seals , never got a good seal ever again. looking again at the Cabellas' vid : some liquid sneaks by , but not much. even if you keep almost all the water out of these area humidity from wet vac's eventually might do your pump ( dry pump ) harm

So , no plastic straws ? https://www.amazon.com/Plastic-Neon-Disposable-Drinking-Straws/dp/B07L8MK983/ref=sr_1_6?crid=3RDW79O04S3LA&keywords=plastic+straws&qid=1665240598&qu=eyJxc2MiOiI2LjMxIiwicXNhIjoiNS44MSIsInFzcCI6IjUuNjEifQ%3D%3D&sprefix=plastic+straws%2Caps%2C98&sr=8-6 and y0u can reuse them Id bet. just cut a few to the width of the various bags you use . w a NonChanger vac , it also helps if the bag being vac's is well below the vac part.

Big Chain GB Back then : https://wimpy.uk.com

Got ir now its for those w a non-chamber vac. interesting idea maybe a straw ( remember those ? at that FastFood Place ) cut to the right length , would do the same thing ? good luck finding 1,000 plastic straws multicolor these days. you could wash the straws ( plastic , not pressed cornmeal ) and use them again !

@Anna N Wow ! what are these gizmo's ? purple looks OK as the Red is a bit wimpy . [ ed : Wimpy is or was a burger from GB , some time ago ]