rotuts

@Anna N very interesting $ 150,000 a lbs ! I remember getting tomato seeds her and there for EarlyGirl ... 30 seeds : 1.39 ... rsh thought it was more expensive counting the 30 seeds than the price and TX these days is in a Tizzy about a lot of things.

@Anna N interesting here is TJ's pack :

My Canadian Campari's from MarketBasket. no trade mark

@JoNorvelleWalker container and tomat pic ?

@weinoo have you tried any of their grass fed beef ? or other GFB that suited your high standards ? Im interested in your opinion both where you got it how you cooked it and your thoughs dans le plate

thank you . BTW : RWA means ... it says : ' Local Angus RWA Rib Eye Steak '

@weinoo may I ask where the GF ribeye came from ? very curious

@weinoo would it be worth while even educational ( for me ) to try that wagyu as a carpaccio ? id say room temp , but that's variable these days fo cellar temp , Jura , FR ? 55 F ( after The FR convert )

Im probably wrong its does happen from time to time so why not get it over with now rather than later its my understanding that rendering the fat , is melting it at tasty SV temps ( 130 - 135 ) very little fat melts. you might render a little \after SV in a very hot pan but taking those temps from the hot pan into the interior of the meat would change the whole character of the Slab. its my impression that Wagyu in Japan is rarely eaten in slabs a la Americano but sliced thinly , raw ( ? ) or 1/8 " ( metric conversion ) perfectly cooked . of course Americano influences may have changed Japanese tastes . and the idea of wagyu is the fat. so why render it , esp at a trazillion Yen / gram ?

@Catbrigab good luck and have a tasty adventure pls considere posting some pics if you can , even after the trip.

personally grass fed : Id bone out the fat under the cap and as i don't see a bone to get in the wsy most of the other fat then re-assemble and tie it back together to look like a steak . grass fed is tougher meat than grain finished that's a lot of fat for grass fed . as you said its local ... CentralPark ? maybe there are other things to eat in CP that woud give you that amount of fat. you can keep the fat , SV it in another bag and use it creatively that way . on the wagyu I can't give an opinion as ive never had a hunk like that . the wagyu Ive SV'd was tender ( meat-wise ) usi9ng the same time and temps I use for reg, beef . I didn't care for so much fat on a hunk of meat so gave up on wagyu. id say 130 F for 3 - 4 for the GFB but I like the idea of 127 suggested by @Okanagancook as you plan a hot short sear. Id say 130 is not true rare , but rare + best of luck and pls post results wagyu carpaccio due to the fat content ? several doses that way , and the fat wont overwhelm ?

@Kerala thank you for posting your visit . loved the Toddy shop. imagine , beer dripping down from a tree ! @Duvel has taken notice !

@Ann_T fantastic looking chicken ! I can taste it , smell it and hear the skin crackle ! if it was my breakfast , Id gobble it up !

@Darienne please consider sharing that Rx here!

Of Note : #KennethT 's Panang curry had this : same sort of deliciousness.

this reminds me of a time I visited an Ethnic restaurant in BOS some time ago . it's was very ethnic , very Caribbean in every way . I went w a friend , from that area . you picked a dish at the counter , menu behind . I had curried goat , rice and peas , callaloo . the server , in a musical sing-song voice with a big smile asked me : " did I want Food on that ? I was a bit non-plussed . [ ed.: rotuts tries to use that word , once very few years ] a parton right next to me , from the same area smiled and said " yams " the root not the potato which came in a curry sauce . lots of smiling there and fantastic food and Food . I have a visual memory . wonder what it would be like to go to Per Se ( NYC ) or the French Laundry ( CA ) and be asked the same question when I ordered the Main Course Foie Gras . Smiling All

@weinoo fine looking stew. when I see a sauced dish w a rim like this : Im very happy.

@KennethT fantastic food p0rn ! bets it very tasty .

im intrigued by the Rose Bundt Pan . I very much doubt the baked cake comes out like the pic. if it did , it would be an interesting addition to a collection of Bundt's if Bundt;s were someones affectation . recalling https://www.rottentomatoes.com/m/my_big_fat_greek_wedding and Bundt's : https://www.youtube.com/watch?v=Rqbo2612lww exceptional scene

Im not a fan of deception . that peanut butter jar w the indented bottom is an example. the 5 lbs sack of sugar is now 4 lbs , maybe even less that's fair . shrink the pizza @ the parlor if you must but keep it just as tasty . Hellmans // Bermans mayo is now 30 oz rather than 32 . that's OK

@Kim Shook where o you think all the water came from ? was the cake itself very vey moist , on the wet side ?

there is this : https://en.wikipedia.org/wiki/Campari_tomato both TJ's and Market Basket have them the containers are shaped the same and that shape seems to be just Campari in my area . however the labeling is different TJ's come from Mexico , capitol ' C ' and its trade-marked MB's ( Village Farms , Sinfully Sweet ) come from Canada , B.C. no indication on the pack that compari is TM'd. and the c from Canada is lower case. Im sure there are a lot of seeds for 1 lb . $ 150,000 . when the tomatoes are deep red either vendor they are quite tasty.

@Margaret Pilgrim your Artichoke lasagne looks fantastic . should cooler weather return some day Ill try it. Ill use TJ's jared artichokes . did you add any cheese ? was the Cara Mia tart ? I doubt I can find Cara Mia . are they refrigerated or shelf stable ?

@Katie Meadow and @weinoo excellent points . I watched aTV show on my iMac the other day , before the Big Melt. fine show [ The Old Man ] inserted , maybe to get the Brow a bit HighBrower was something about Language there is A Burger as me noted above and so worthwhile looking into and then this sort of version more like a slider , w carefull atentin to the bun and they don't really slide down , they take three OK two bites then you go back fore more . The Burger , demands a lot more of your time to get to its deliciousness .

I used to make yogurt from various cultures , mixed up from what was available , at the Market. those quarts behaved the same as the ones i now purchase . however , those earlier quarts were Inhaled by Ajax , then later Ridge labradors ( the dog ) w my Yog now , I just drink the supernate its tart , and there is a chance small or large no matter that what cultured the Yog. was in the supernate . nt so sure how this works out w commercial sour cream but its probably made the same way