rotuts

@JAZ thank your for your response . thats very interesting Id like to update my ref to Jamie Oliver : it was the Naked Chef , series ! , which complemented his first cook book. a number of his sisters friends , were coming over for dinner 12 ? Salmon and green beans , small tomatoes , leafy green stuff and anchovy filets over the tomato : for review purposes : the GB's were blanched , and the tomatoes , and ++ were added and mixed then on the Baking Tray ( very nice , I like that try ! ) and plated : there was the sauce you see, and Foccatia like bread for starters . so , this ep did not add items , from time to time . but ie was , dans the pan , a dinner , that came out w little fuss.

@Shelby I also did TB's for 6 H 142.5 F and if the bath runs longer for some sort of distraction ? it won't make any difference at all if you do the SV w bone at tse times and temps : the bone issue for me is : that it not pierce the bag.

@lindag Ill answer for thawing. Ive done this a lot w Fz whole turkeys and Fz whole breast. if you have the time , use your refrigerator is you have the room the packages both items may leak , so I put them in and old fashioned plastic shopping bag , making sure it doesn't leak and put it on a sheet pan in the reforge and wait. quicker way is to fill up a sink unit , w cold water. and put the Turks in that water , and wait less . if you care going to SV , the Turks do not need to be fully defroaster to de-bone , etc and cut into units you want to SV It tough on your fingertips , when you get to a certain age as the center of the turkey is still a little Fz. thats it.

the one I remember was for a party for his wife , and her friends possibly before she was his wife ... I have int somewhere green beans ( fresh ) , potatoes chicken , mushrooms in rows , based on when the stuff was put in. Im going to have to dig those videos out.

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.