rotuts

thank you for your take and experiences w this technique Im very interested in it . It Hot&Humid here gives me some time to think about it. when cooler ..... and no SV'd is involved , nor combi-oven very odd.

@Norm Matthews your ribs look perfect . local heat got me thinking ( oddly ) would they be delicious @ room temp with an Iced Cold Beer ? [ed.: ICB : tall glass , 1/4 to 1/2 " Beer Slush @ the rim ]

@liamsaunt such beautiful cooling ' blues ' thank you

who knew ? not me : https://www.nytimes.com/2022/07/19/dining/oklahoma-onion-burger-recipe.html possibly behind a pay=wall. for review purposes : "" Humans have been cooking meat with onions for at least as long as recipes have been recorded, but I’d argue that the combination was simplified to its primal core during the Great Depression, when Homer Davis and his son Ross invented what they called the Depression burger at the Hamburger Inn in El Reno, Okla. By smashing shaved onion — a half-onion’s worth per burger — into a few ounces of ground beef, they not only offered his customers a better value in their five-cent hamburger. They also inadvertently created a sandwich that, like pizza margherita or a peanut butter and jelly sandwich, I consider a culinary endpoint: a creation so perfect in its simplicity that it cannot be improved upon, only tweaked." and "" “De Re Coquinaria,” the oldest known cookbook, includes numerous dishes for meat stewed or simmered with onions and spices. Likewise, onions have been a part of hamburgers since before the modern hamburger as we know it — a patty of beef sandwiched in a soft bun — was invented. Recipes for proto-hamburgers, like the Hamburg steak listed on an 1837 menu from Delmonico’s restaurant in New York, included onions or garlic blended into the meat patties. In his book “The Hamburger: A History,” Josh Ozersky credits Walter Anderson, a founder of White Castle, the world’s oldest fast-food hamburger chain, with first thinking to place onions directly on the griddle with the beef to “bathe in the juices of the still-cooking meat.” Those sliders are still cooked on a bed of onions today. "" "" Even in El Reno, the exact cooking process varies from diner to diner, but the basics are the same: A small ball of ground beef is placed atop a griddle, then topped with a confusingly large haystack of very thinly sliced onions. The cook then aggressively smashes the beef into the griddle, spreading it into a rough patty large enough to overhang the edges of a bun, while simultaneously embedding the onions into the meat. When juices start to collect on top of the patty, it’s scraped up and flipped, onion side down, and seasoned with salt and pepper. "

@Kim Shook excellent ! I lived in Spain for two years quite some time ago. when you got a Caña , a small draft beer there was always a small plate of something to go with it. sometimes a couple of green olives and many time a small plate of boquerones https://en.wikipedia.org/wiki/Boquerones_en_vinagre i loved them . when you open the can , pls take a picture if not too much trouble . I wonder if you can is boquerones. they were not available here in places I frequented. they did show up at a high end grocery ( andromicos ) in the bay area circa 2000 and were unusually expensive. in Spain , they were almost free and came in round tins that had 5 - 10 kilos in them.

MasterXXX is a comercial enterprise. it is designed for Institutional Profit. minimal costs, cast hired for ' effect ' it is not an educational effort in any way . PBS used to be educational with its cooking shows some more insightful than others . they are mostly now designed for the profit of the Franchise . cookbooks , churn , etc to varying degrees. from time to time the better productions have interesting ideas and demonstrate a new technique . The days of Julia Child ' The French Chef " " Brought to you by Polaroid " 15 second early commercial at most most ! ( the message was from a Cambridge company ) are long over . Mrs Child did indeed benefit I have all her cookbooks in HardBack. 20 years ago , I had cable installed in the house i grew up in ' free installation ' and free for a few months . I did this as I was involved in selling the house I lived there for this time and thus took the opportunity to use the cable connection to learn how to move some of the FoodNetwork content into my computer and then manipulate it and save ( some of it ) this was 2000 or so. FoodNetwork, after editing had more content than PBS at that time . ( PBS had their ads , the cooking show ads , then donation ads.) FN : Emeril , Sara Moulton , Wolfgang Puck and the like. the intent is profit same as FB ( its free , isn't it ? ) if you think MasterXXX reflects any thing else other than carefully crafted profit to the venue cultivating dumb these days is very profitable . FB banks on this .

quite some time ago I used to go to WF's as it was right across the street from Tj's. They had several EVOO's to taste w fresh bread the purpose of the short stop. they had a spectacular meat counter and a very large fish counter w lots of salmon , painted up w this and that sauce. I can't imagine they sold all of that in a day . it was a bit aromatique , but not over powereing fish counters at two local supermarkets were very very aromatique in each price category. I think some, if not many people who buy supermarket fish have never tasted true fresh . or simply have muted fish sensors.

@liamsaunt everything looks terrific and thank you for the menu's

@Smithy I wonder how much they sell. it must depend on each store's clientele, of course. crab legs , by weight are 50 % shell if you are lucky who goes to a grocery store to buy fish/shel fish and is willing to pay those prices ?

for me : if I see ' longer stem ' Brocc Ill try it and work a bit with the stem

@Kim Shook " just tender " yup. but still w some crunch for ' Wok-style ' dishes.

"' Kerry went for the grilled Caesar "' I do know that for some time grilling romaine , gas or charcoal is and interesting thing to do is that grilled lemon ? grilled garlic ? some flakes of cheese ? and how was it ? starting w grilled romaine what would you do with it pre or post grilling ? as what you have is a place to start ?

@Duvel do you chop up your own Mett ? Ive forgotten. or o you have a favorite or two butchers where you get it extra fresh ? if you chop your own : what cuts do you use ? why do your butchers use ? and fat ( finely chopped ) @ 25 % or so ?

@Duvel do you have the Calvo ( olive oil ) in a 20 year old ? 7 year old ? undetermined , w a bit of dust on it ? try that one , whit a newer one . looking forward to your analysis .

OoooooOOOooooo! I didn't toss put those TJ's dateless ones ! if say if you like tinned sardines and I indeed do seems like something interesting to do affordable , unless you buy out the '24 Portugal futures ... I do plan to open those Tj's ??? and Ill get some that they have now for fun ! of course , then there is the Bread ? Naan-ish ? something crispy , like a Wasa Rye ?

do you recall how old they were ? google had some interesting articles : https://mouth-full-of-sardines.blogspot.com/2013/11/vintage-32-year-old-tin.html https://tastecooking.com/art-sardine-collecting/

@JoNorvelleWalker interesting . in a cabinet I rarely go into I have two tins of the TJ's sardines mentioned above . they don't have dates on them either. a dilemma for sure

@Kim Shook thank you for the video ref. enjoyed it !

@Kim Shook what a Trip to share ! many thanks looking forward to your Feb-March rip and , thank you for sharing that Fish&Chips place last . a favorite of mine ! Ill be thinking about it all night long .

@JoNorvelleWalker Art is long , Life is short the iC ( as art ) possibly along with the AnovaOven will get their Time as personal assistants in the kitchen , for sure .

I accepted a Hit for the Team : a Heat Hit mise : yesterday AM I cooked the Aldi tortellini in my medium Saucier. fortunately , my Thinking Cap ( remember those ? ) must have been near by : I microwaved the water in a pyrex measuring cup to a boil , rather than used the Saucier on the gas stove. I did need to use the GS for a bit to get the cooking done. and its heat was noticeable , yet not deadly the package says 2 minutes . the Tort's were from the refrigerator . 4 minutes @ a light boil deemed to get the job done. I used tap water to cool , and changed it 3 times as tap water here is beginning to warm up I divided the cooled T's into two containers and added some Artichoke supernate ( shaken up first ) to one sample and left the other sample plain. refrigerated over night . these T's did not have prosciutto that made a difference . they were plain and a bit bland the Supernate sample was tastier , but the oil for the Aldi's was soybean . Ill use a vinaigrette next time . TJ's has some Dijon , from Dijon ! these will be fine on a hot day , w some of the marinated artichokes and the vinaigrette . maybe even in a Role-Up w dressed mature spinach. something new for me to work with on a Hot summer day.

mine is classified as Art. electrical and cranky back issues in the kitchen currently

there is no doubt that i'm possibly related to a Philistine https://en.wikipedia.org/wiki/Philistines just one I think , way back when. as circumstantial evidence of this , I offer : N.B.: they come from Portugal . so there is that. I find them tasty , and very very easy to obtain as Im already there @ TJ's from time to time. I would love to try others , but I don't plan to put too much effort and exposure into the project. Id offer to show the contents but only by request . not wishing to damper this thread. Ive had these tins for a while but they are ' good ' until 2026.

@Paul Bacino unusual looking cilantro is that because its thinking of bolting ?

@ElsieD Rubbermaid. they come in various sets : https://www.amazon.com/dp/B091FM2ZJF/ref=sbl_dpx_dining-storage-container-sets_B08B7DT91L_0 not my exact set , but you get the idea I like them . P.S.: my first ref ( now removed ) was a glass version corrected now to the plastic version , which is what I have