rotuts

personal choice makes sense to me .

@gfweb interesting points , all good ones for me , I appreciate the choice of not rewarding the electronic middle . I was under the impression there were laws prohibit ' a discount for cash ' or an added fee for CC. this is an opts out or oupt i9n sort of thing. this would send a few shudders down the MC/Visa line. for the price of a wonderful meal w relatives , Id take cash , by stopping by an AMT maybe over the course of a few days ?

@liamsaunt wonderful stuff ! thanks for the menu's they note on the menu they charge 3.9 % fr using a card. is this common on menu's these days ?

Ive only had TT a few times its an unusual cut here in NE. it was on sale , and the TT were nicely timed for me. I did a SV @ 130 f possibly 8 hours, , chill etc, I used it for steak sandwiches . I did not think to cold smoke it after the SV as Ive done w Corned beef, its exceptionally tasty meat , and for me , texture , taste , ( SV until tender each cut ) TT does not compare w brisket , co0ked as meat not corned .

@Paul Bacino are those 3 "er ? trying to be generous on I love fishing of what ! I can see good time Some time ago I and a friend caught 4 or 5 , a bit smaller ? less than 3 ? we filet them and tried Grill them grill. most of the fish fell through the grates. outstanding time , though pleased yours did not do that

@Honkman The Splendid Table Cookbook a fine book Ill have to dig mine out. interesting idea to add milk for silk-ness ilk that in mind

@kayb call them in the past they have been helpful.

@liamsaunt everything looks so freah and delicouses and I am enjoying the Menu ! so thanks .

@Tropicalsenior I deeply respect that those who bake make , not only , delicious bread , crusty or not but Buns ! and Stiufed Bums ! w that chine and stuffed Used to get them in BOS ChinaTown aromatic , warm , and no grizzle in the Pork ! since I was so on top of those things , ago I also pick up some almond Coolies 1/2 block away and some ' hung ' in the window Cjar Sui those buns look so delicious

@Nancy in Pátzcuaro I enjoy hearing about your plans . I take it you do not have cool nights . Ive used Wall-O's early on. those were not eventually covered w black plastic. Do you have in your area where you can get Reemay spun cloth ? its easier to use , over and over. Wall=O's were pretty yuky at the end of the season and the number of tomatoes I planted ballooned to three rows of 8 each. Have you tried early Girls ?

its the night temp that determines flower setting fruit. I know SJ is quite a bit warm than 20 - 30 minutes up the peninsula but it was still cooler than tomatoes like at night for quite a while.

I alos grew tomatoes in NE. started seeds in Jan , oh a seedling heating mat tx to 1 liter plastic bottles , cut in 1/2 for later translating concrete reinforcing wire cages soaker hose , black plastic ... Early Girl was my ' standard ' other were compared to those ' on the plate ' I was a member of a local CSA for a few yeaers they grew , outdoors , an ' oxheart ' shied tomato hungarian something or other , deep deep purple almost black Outstanding they were . my heirlooms took too long to grow and ripen , and in the fall , the rain left them watery. of note , my mother grew tomatoes in her garden , 20 miles N. of SJ. we both got vine ripe garden tomatoes at the same time were 3 ft long , spindly as they grew inside but had a 1 liter tight root all , and were layed in a carefully constructed trench in May why such a difference , but the same result : Bay Area /// MA ? tomatoes set their seeds only when the night temp is warm. bay area was cool at night , too cool to set discovered there is a hormone that the tip of the plant secretes when it is warm , and that hormone is necessary to set the blooms. and you can buy it at higher end seed companies my mother started to use it , and she , of c0urse , got ripe tomatoes much sooner Farmers Markets generally here pick the tomatoes as soon as paddible for sale , a tomato sod early is a tomato not gotten by a squirrel each summer I ate mostly FastaPasta thin linguini which just picked tomatoes , coarsely cho0pped w the hop pasta on top , garden basil and parmesan-ish the tomatoes were warmed by the hot pasta , and not cooked. I agree , for a Red Sauced pasta or other dish , high quality canned tomatoes is the way to go.

@Duvel with your permission only If like to visiting the early fall. Im thinking : Pork Collars , RedBot40n a few days on the refirg on an OOni crust that's as far as ive gotten not a red sauce , TBD.

@liamsaunt wonderful food ! and interesting menu's many thanks.

@Kim Shook "" w e'll be pulling the stove out " wow a serious project indeed.

https://www.cornwalllive.com/news/uk-world-news/hellmanns-launch-new-gravy-mayonnaise-6867040 ' gravy ' seems to be chicken flavoured

@Shelby very impressive. do you grow winter rye then till it in come early spring ?

@shain wonderful trip thank you for sharing.

@Shelby and they are Cow Tails , not Ox. I lived in Spain for two years. next to the Plaza de Toros there was a restaurant that featured Toro . i had Toro Tail there once . went w my father my mother and sister declined joining us .

@FauxPas fantastic 1 as @gfweb suggested plenty of space you will enjoy filling it up !

@blue_dolphin interesting Rx. I have not looked at my current egg carton so0 what does 200g (4 each) Whole Eggs mean ? 4 eggs ?

@Anna N pleased to see you back.

@Honkman brilliant idea : savory crumbles are yours different than ' croutons ? ' did you bake the crumbles first , then slice up ? would like to hear more about them .

@kayb thank you for sharing your trip and the extra effort w menus I love menus w pics on them ! it seems to me , the closer you get to The Shore , higher the chance for Pics on the Menu !

@Shelby sorry to see those GBP's Composting them , are you ?