rotuts

@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.

Ive seen it said , from Texas A & M professors discussing Beef on the Hoof w Aaron Franklin that Texans love feed lot beef. for the ' corn finished ' flavor therefore , wonder if Miller's has grass fed beef .

this is a very interesting selection : the Texas Choice is over 20 & more expensive than the NotFmTx and look at the difference in marbling ! that TxRE is going to have some chew to it ! wonder if the L is from Argentina , and it looks very Prime to me !

@Smithy thank you . I thought it might be beef skirt. there is an inner , and an outer skirt . I only have a a 50 % chance remembering which is which and the which you want is the thinner skirt . the other is thicker the thinner one makes fantastic pin-wheels , each skirt rolled skewered ( or tied ) , and then cut in half. . very high temp grilling so that the result is rare , w a crust. the other is thicker , sometimes available # Stop & Shop it need SV as it's tough. wondering if those pre-cut were the thicker skirt. butchers take home the thinner one esp if prime , as there are only 2 / steer used to be a cheap cut back when as few knew what to do with them as they are thin.

@Smithy thnakyou for taking the time fr the pics @Millers. its interesting to se how Meat selections change around the country any idea what cut of meat rh\they use for the pre-cut Fajitas ?

gulfporter I use these as a green onion garnish I usually have two 1 qt containers and if I get 2 - 3 bunches in the Super I rinse them , and then they have their own Qt but more or less , now I use the green parts for a garnish working from the outside to until i get a few noer for several weeks I got to MarketBasket before they put out the fresh , bunched greens so maybe nest seek , I get 2 - 3 more

@Tropicalsenior Most Excellent.

@Shelby pleased you are improving. everything looks delicious but I doubt the wings and beef can be improved upon by any one.

@PatrickT open crumb like that is for butter soft , not melted when no one is looking.

@paulraphael Im keenly interested esp the apple slices and indeed pears : I guessing you have your batter , ready '' I preheat the skillet in the oven, add butter and apple or pear slices in a layer on the bottom, and slide it into the oven. '' do you slightly or a bit more, look the apple and pear first , on the bottom ? then add your batter ?

@PatrickT your loaf : as good as it gets . there are several other Bakers Here that are very very very very close. Soooooo close id have to Taste Them All !

current ' crop ' : that's indoors , over the sink. not outdoors , its 14 F.

Well, times do change and the processing from the Chef to your display possibly changes geometrically : for review purposes : who would ever eat the above ? Avocado plastic bowl ? very Meconium like ? my PBS shows early July Child shows all day near Christmas . ' brought to you by Polaroid ' tha onjly ad JC in a color show , that's butter-cream frosting w a lot of butter ! pots and pans everywhere dribbles here and there , extra flour , dusted on the floor. just because

@Shelby add some of that P.P.f S. good luck w that Jelly ! you certainly have the ragout covered and the red cabbage .!

or can be grafted.

@Duvel pleased to se the F.G. is generously cut. as was the P.P. fr S the main plate : looks excellent ! and Grand Marnier. it speaks fo itself Cheers to all the Duvels !

@Tropicalsenior only 2 kilos ?

deep dish , Uno style is worth looking in to toppings , very traditional to me , its the crust : I remember some sweetness and some cornmeal just a bit and olive oi i the bottom os the pan right before in the oven.

Critics criticize , that's their calling and livelihood. I don't wonder what they cook , or how they eat , or if the DM has an expense account. over the corse of quite some time , JO has done some very unusual work based on food. there have been shows on healthier cooking , budget cooking for very specific households , as an example. . but , it gets dark way to early these days and it's cold. twinkling lights in the kitchen and decently thought out dishes is a form of Good Cheer. his cooking has never been Dump and Stir . so I congratulate him , and all that he has done re Food. not all his projects worked out . but he did give them his best. very few people w his means do this . and his means he earned himself .

Im a JO fan back to River Cafe. Ive seen hisrecen work through the pndmic at his own home., w an iPhone. he does certainly things now and the theater is different. but what ive seen would work very well if you hd the ingredients

@scamhi WoW ! I advise the trimming on those RE steaks . the one w that larger Cap : ++++++

I do appreciate the ref to Pan Meals I remembers J.O , as results above , this was , 1990's and before JO there was The River Cafe . Ill go back and see more of these , as I have them on HardDrive : the production histrionics are tolerable what I noticed ia a a few insights , I might have not known in 90's late : the anchovies from a can , placed over the GB/Tomato unit ' just let the anchovies melt , it just brings out the flavor in all the other things '