rotuts

@Kim Shook the tastiest BP's Ive made have come out of the CSO I like the skins very very crackle - ey . but you can get the skins anyway you want them this might be a first time to really taste the skins !

@Kim Shook I used to do BP all the time I used good sized russets , prick them over and start w steam/bake 400 maybe 45 min ? 3/4 cooked ? then got to 425 regulate bake un til very crispy. the second baking time depended on the size of the potatoes,

of course there is that mid '60's favorite a wedge of IBL w thousand island dressing ( bottled for the TID is best for this ) I had this on the first time I traveled by Air First Class , United SFO => Dulles my mother twisted my fathers arm and he agreed to be fairly high up on the NSF to award grants he always politely declined but my mother opened that letter and that was that they had table cloths on the pull down and each course was individually served on real plates . don't remember what else se had my father and I . the embossed ' name card ' on the United first class seat was ( stuck in the head rest ) Professor X , and Mrs X I was Mrs. X

as prices go up for non-essentials at least and IBLetuce is one, ( unless you are TacoBell or McD ) less will be purchased , at some point I hope the residual left on the shelves get to a food bank. several stores in my area do this all the time . probably not as efficient as it could be but there is less waste and food waste , in areas similar to mine is not something that puts a smile on anyones face.

@Tri2Cook excellent points . I have no idea what sassafras smoke smells like Ive done many others and to me , if the smoke is ' powerful ' the smoked item will have some of that flavour fruit wood has a milder smoke than hickory and mesquite is a bit medicinal. I can tell apple wood vs maple smoke in my corned beef and my turkey breast . its a subtle difference , and Im happy w either . mesquite ( same smoking time ) turkey breast are gong to be a bit powerful and hickory bacon is treated as flavor enhancer and would make a very powerful BLT.

IBLettuce is almost all about the crunch and some ' fiber ' . but not very much and it used to be cheap compaired to other Shrubbrey

@Tri2Cook wonderful ! id like to ask about the sassafras , neutrally Ive done some cold ( ambient temp outdoors ) smoking using pellets. hopefully high grade. Ive ben thought Fruit Woods ( a favorite , including pecan and orange ) oak , hickory and mesquite . never sassafras : what were you looking for ?

saw the above early today went to MarketBaskt 6:30 AM : Progresso soups are 2 /$ 5 MB makes each morn9ng a sausage/egg/cheese/muffin much much better than McD better ingredients. usually 1.99 sometimes sale , in the past , 1.49 this week they went up to $ 2.49. still a bargain. but that's a 25 % increase. mushroom gravy has not changed Gr turkey has also gone way up.

@Tropicalsenior Koffeesauce ? Orangenschibean ?

@Duvel I really am enjoying the menu Costa Rican ? why not .... but : '' cheese-gratinated mushrooms & cream sauce '' would they add bacon to this ? Ill sleep a lot easier knowing they would.

@Anna N interesting re MG for me , I get all ingredients ' at speed ' 6:30 AM sat or Sun. by that I mean I don't look around for that and that. MBasket has Heinz and Bells ( new-is ) jared gravy I used to augment the Heintz or Bells TG , thinking along the Turkey Dinner lines. trying them all as is Heintz musroom has the most flavor de novo. there are cans of gravy but I have not moved in that direction . and I know how to make home gravy , a specialty of mine. \ so its what s in-between that makes this really quite nice. Im thinking for two other Flavor Sources i have : Patak's various pasted curry and various Thai curry pastries I have w coconut milk I really am . and Im keeping the mashed potatoes no matter what !

@Duvel Outstanding ! loved the menu ! seems the portions are similar fo reach menu selction are sides standard ? are there others to choose from ? looks like a nice day and a delicious experience. congratulations for stopping.

this will be my dinner : its a version of my Turkey Shepards Pie. this is a cut from the refrigerated portion , which serves well for several days . MarketBasket Fz peas and carrots , some butter and a dollop of extra mushroom gravy . from the Jar. Ive learned a lot , as this is something I can easily make and easy for me to procure the raw ingredients this is what its like right out of the CSO : Ive reinforced my understanding of ground meat : don't fiddle with it as it will get tough . add seasoning to the top CSO for 12 minutes , then the Flavor Inhancers which for me are thinly sliced cured meats , or Deli meat ie Ham . sometimes Ive added deli sliced Swiss ( that big Block stuff ) and it was interesting . the flavor for the Adventures comes from both the seasoning and the layers of deli meat , perhaps w cheese which is under the Gravy ( Heintz ) and the refrigerated mashed potatoes on top . I get the version that has butter listed and not the version that has butter and then margarine listed this works out very well for me . and I love this w canned peas generic , Diner style. I take it out of the CSO when the temp is 125 F it rests and gets to 130 + , understanding its not pasteurized higher than that , the ground meat gets tough.

Im not a fan of competition shows , for various reasons. BBQ Brawl I throughly enjoy : https://www.imdb.com/title/tt10765680/ there is good humor here and talent. they use top of the line ingredients , it does have a bit of theater in the first episode ( no spoilers ) the team that wins , keeps its members the other two switch. it does not matter and Id rather see ingredients and techniques but that minor criticism I enjoy seeing different techniques and they have top of the line equipment and know out to use it . this show is not about equipment if you can find it , give it a try. I wouldn't mind being on the tasting team .

@Mjx I love the window you have in your Kitchen. it opens '' In '' as far as I can tell mostly here windows open out then I though about it and Im not sure how the windows Ive had in apartments over time opens. yours seems good sized !

@Duvel that's just stunning ! what is the veg. in the Beer Duck ? potato ? guessing BD is the first of the single pics ?

@Duvel no student myself of the Osso but the ones Ive had were ' taller ' thinking a bout it w taller , but thinner bones. I pulled up some google Rx's all seem to be your shorter , wider version theses days,

@Duvel as delicious as a very high ' usual ' is that a ' short Osso ?'

@Duvel indeed it does ! esp after a glass of TJ's Table wine w ice as its warming up here. so , in theory its possible to boil your own saliva ? just a thought . as Gilbert and Sullivan so succinctly posted out in HMS Pinafore https://en.wikipedia.org/wiki/H.M.S._Pinafore https://www.youtube.com/watch?v=kBK39BKWuQg sorry it you get the commercials " No Never ? No never ! no never ? well hardly ever " this is the Second Law of Thermodynamics , right their ! Kudos to G & S , for ignoring Thermo ! and 3 , which might have involved French Horses ?

It was informative to me . very . Im not in the market for a PJ I do have a Ceami , rising comfortably out of its box. MC does enjoy its box from time to time so there is that. I think he described the ' churn type ' well and suggested enough taste differences between the styles , to help some , decide they might like both styles but for different reasons . I found his suggestions for his product reasonable. As I have not found a YouTube Add blocker for my version of Safari ( 12.1 ) on OS 1o.14.4 its max ( I have a few 32 bit programs that can not be replaced ) I could use Chrome .... but think about that drivel , for comparison

@Anna N nice . did you pan toast those EM's in Brat Fond ? and , since TubeSteaks came up : Can you find , in the GTA , Bangers ? the ' Wiesswurst ' of GB ? the finely ground , somewhat pale Tubes w finely ground cardboard , that I used to have in GB so long ago ? I do love them, and WW w pan fond.

@Duvel Excellent dissertation . it then occurred to me : if the air cools down , after passing thought pursed lips and expanding where does the thermal energy in there air go ? as a rule : thermodynamics suggests there is no free lunch. if it's cooler in one spot , then it's hotter in another ? does one's mouth heat up ? The Compression step of the equation Does one's saliva eventually boil ? if done repeatedly ? inquiring minds ( sic ) might want to know or not . or does one just pass out , due to the lowering of one's pCO2 before this can happen ? not a thermal experiment Id suggests for everyone .

@Kim Shook Ive used the Time-Life Italian ed. Waverly Root Caneloni al Forno and Lasagna Rx for years . nothing better ! glad your cannelloni was close. such a fine dish when made properly. if I could get either dish locally that was close , Id put on 20 ( magnificent ) pounds.

@Annie_H which ones did you get ? the same as the Vid ? I throughly enjoyed the video I think Ive seen the ' host ' in the past , but made no bookmark . big mistake . anyone know his YT ref ? love to watch some more many thanks

since a couple of things just came up : this turned up via the SV thread , and an Rx for CkThighs SV w skin : crispin up the skin : """" I find useful is one I got from Michael Voltaggio's sous-vide chicken recipe. In it, he presses the chicken thighs so that the skin lies flat, making it easier to crisp. J. Kenji López-Alt I also tried cooking it in various types of material. Cast iron and nonstick proved to be the most effective at crisping the chicken thighs without letting them stick to the pan (though nonstick showed a slight advantage in that arena). for Informational Purposes .