rotuts

@lindag I sharpen all my knives w an EdgePro even my Watanabe's email them and ask them specifically what angle they recommend for the Kramer etc. they were familiar w the Watanabe's when I got my first one and gave me excellent advice. do you have an EdgePro ?

@JoNorvelleWalker looking forward to your results what is the platform that the knife is on when you examine it ? a pic or two ? why not try masking tape , the kind the painter use that's easy to peel off ? found a few pics via google : https://prosharpeningsupply.com/blogs/knife-tool-sharpening/knife-sharpening-under-the-microscope https://www.youtube.com/watch?v=FAb0DdF7rrc can not vouch for quality etc

my understanding long not updated i that herbs, especially of the annual versions become harsher when they flower no other unpleasant characteristics as I remember.. worth looking up , herb for herb if you look to use them .

@gulfporter that looks delicious . Hope the Bakery does well. "" Mexican wines; can't remember the one I had "" a feature that keeps them in business ?

@JoNorvelleWalker thank you , I have it. I might have others ?

what is your go to ref for: Beans ( usually dried ) and other dried legumes ? many thanks .

pinhead seams to be a different name for steel cut ?

@ElsieD Zeus will soon be a bit annoyed that your are spending time with the Zo and not admiring his mighty fine tail. I got my first Fuzzy based on reading this book from the library https://www.amazon.com/Ultimate-Rice-Cooker-Cookbook-Porridges/dp/1558326677/ref=sr_1_1?crid=22AG0MF1E2KIS&keywords=ultimate+rice+cooker+cookbook&qid=1661358824&sprefix=ultimate+rice%2Caps%2C84&sr=8-1 just for steel cut oaks cooked w milk push one button , no scorching ! I cooled off mass , then in contianers in the refrigerator , and microwave my AM delicious bowl each day . and each bowl got a bir more milk to losing it up , as I think oats continued to absorb water , for some time. its easy to add more milk the next day , and microwave for breakfast I do not have experience w rolled oats re : fuzzy type cooking. consider trying ' steel cut oats ' cooked w milk if you=like your AM Oats creamy .

@blue_dolphin the O.T's look well trimmed ! looking forward to your results.

@MaryIsobel Thank you ! looking forward to your visit.

@ElsieD Id start with water . then move on to other liquids after you get a feel for water ::: rinsed grains. of the top of my head Cnut milk might do better on ' porridge ' as milk w groats does.

@ElsieD congratulations , you are going to have a fine time . w great results [ one does try to keep track of water rations , and adjust later ] so ... all those items and grains are all mixed together ? most are ' whole grain ' ::: is that the same as ' Brown ' ::: the total rice package ? Id start w one unite of the mixture , wash , then use the brown rice ratio : 1 rice :: 2 water and cook it on " Mixed " then see what you think . I always would open the RC'r , and fluff the mixture , and in the end got the mixture an warm , but fluffed up as the texture I was looking for . looking forward to your discoveries. P.S.: is there a ref to the bag ( if its that ) ? would you consider a pic of the bag ? just curious .

the Jones ' chubb ' if that's what its called is very full flavored, lots and lots of onion flavor not caramelized onion , raw union. has a lot of staying power on the palate

@gfweb I agree . Russets ? "" bacon or lobster "" wow , those must have been " The Days " Ive made these a lot when home and if one tis going in this direction Economics being Economics until the End of Time a few notches up from supermarket bacon and its improved a lot , sort of bacon from Beton's https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=HSCB Broadbent https://www.broadbenthams.com/All-Bacon-Products/products/86/ and others are well worth it for Potatoes ++++ and the bacon keeps

@Duvel pleased to see you Pizza OutPut. the movie ? Ive enjoyed https://en.wikipedia.org/wiki/Asterix_and_Cleopatra more than once . sometimes in French . for the Nuance.

went down the MB prepared meats isle and found this : snapped one up. right nest to it was this : this one is of the diameter I remember my father getting , even the same color of the ' wrapper ' Im looking forward to trying this but Im guessing in my area os the USA the tube ( Jones , a much better than average ' processed meat vendor ' ) is not smoked . rats . Im going to try this on my next Turkey Shepherd's Pie. I might be a decent sub for Mortadella ( USA ) which is hard to snag @ 6:30 AM

two other shows that are of similar 'competition ' style that ive watched a learned from : Bobby Flay , again , but BBQ : https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon two seasons I think , and it looks like a third : https://www.foodnetwork.com/shows/bbq-brawl-flay-v-symon its an outdoor show , less studio histrionics and then this one : https://www.foodnetwork.com/shows/alex-vs-america Im not current w all the ' personalities ' of this style this is a studio show , and the competitors are very very good and you get to see ' kitchen stuff ' in an Italian episode , I saw made the finest looking real deal Ragu Bolognese , on broad noodles . Ive seen in a while . got ***** from the judges who are quite good. the required ingredient for this dish was ' italian caned meat ' there is a theme for these show ie " Italian " . " Brunch " then an item is picked out of a set of pre-determeined 3 for that dish . by the contestant Chefs so that Alex might've difficulty w it .

and he has other shows , well before " Beat " and then a BBQ show w various of his culinary friends excellent ' sides ' through all of them.

I learned a lot from cooing shows over many many years . Julia Child ? Black & White ? im not a bit fan of Competition shows but I am a fan of Bobby Flay , over the years and some books : best ' BBQ ' sides in his early y shows and his books. there is a long stand show : Beat Bobby Flay after the Histionics , and flash there are a few things to see and ekaern however this showed up : https://www.youtube.com/watch?v=Z4Zz_zqbzSk quite interesting and how else would do this behind the scenes ?

@Duvel @Anna N "" Chicken Broccoli Cheddar Sausage " must help pay the rent , in Los Altos and Id bet the rent now days is astronomical sun dried tomatoes are in something else or how ever : so you have to to there "" undercover "" unfortunately I think its Unlikely in CA to get Raw ( but very very fresh ) ground pork Onions , OK many varieties its CA

@Dejah wow very nice the ribs I see you season yourself , not Safeway ? very nice

@Kim Shook looks so delicious . what sort of Sausage ( Tubular ? ) sliced and perfectly cooked do you use , have VA options do you have ? I recall distantly . @Smithy or a similar Traveler In the "" Pork States "" and that includes All Pork to seeing a supermarket display of may similar ground pork Items for breakfast

this picture reminds me of https://www.dittmers.com/about in Los Altos , a place I discovered later in Life. nothing quite like the aroma's when visiting. Weisswurst at its best. I had never heard of Braunschweiger back then , but Id bet they made it .

@liamsaunt thank you for sharing . wonderful looking food , and interesting menus. looking forward to your next trip.

Tj's has two Dijon's , made in FR: been using this for years . Excellent Dijon , from Dijon ! they had it in stock this tuesday they are said to have this : I have not tried it , but will look for it next trip.