rotuts

@Duvel always delicious looking as you have thought it out! result : many smiles all around kudos your way !

@TdeV 155 F will get you close to a braise and quite a bit jus in the bag consider 142 F less jus in the bag , more jus in the chicken. I use very light seasoning , or none at all : you can add it later based on the future use. the seasoned bags generally get eaten hot

Happy Easter ! even if you are having Ham ! for review purposes :

Gravy vs Sauce ? here we go Gravy for me , is just lots and lots of sauce . Gravy needs the same attention and thought that goes into Sauce

@Katie Meadow "" Gravy that's pale, milky and floury is the work of the devil "" I completely agree .

"" Not a gravy fan either. Esp on mashed potatoes. ""

@Duvel nice ,better than Nice ! I have no idea what musubi:is pleased you are enjoying it with good wether and you family. looking forward to what's next

Im willig to try after my next booster

@Dave R if you are gong to have some butter have it on fresh baked , toasted home made bread . enough butter so it melts and runs a bit !

@Dave R very nice looking loafs bet they make mighty fine toast ( CSO 'd ) esp. w the walnuts . w plenty of butter .

similar to the previous : Mise this is the soup=plate I love. I have two . note the small chip , bottom I have two not painted , and 4 large dinner plates , painted , and two plain white came from Crate and Barrel some time ago , 20 years ? 12 " plates , both soup and regular tortellini ( Aldi , chicken and prosciutto , my favorite Aldi's is the same as Contadina , but lessexpoensivee ) final ' dish sans dish ' I elected to not use the soup plate , as then Id have to wash it ! just as tasty this way . this is the ' low volume ' version of the ' filled pasta in the Saucier ' very tasty and very easy . Spinach or Chard elevate this dish .

@Duvel id ike to hear a bit more about this : crust ? etc ?

@Duvel Wow 1 with your Eagle Eye declining . well.. very nice spread !

I ued to make this sort of thing often : Ravioli or tortellini cooked in stock , in the above pan , with add-ins. what made this dish ( bowl ? ) even better is the addition of adult spinach or chard , diced and added raw when the pasta is done. I used to make a version w not very much broth , and a version more soup like . as I had mature fresh spinach , I picked up a TJ's Cacio e Pepe ( from Italy ! ) and used Minors roast turkey base ( lower salt ) as the flavoring for the stock I was aiming for a not so much broth version , and guessed the volume of water this turned out to be more soup-like but that was fine. to the turkey base , one dissolved I added the CeP , cooked until done then added a beaten egg and some finely diced Tj's Parmesan-ish so it tasted like a Stracciatella it was very tasty . I should have added more spinach , next time ill remember that at first I was not very impressed w the CeP . ricotta and pecorino was the filling creamy . some bite to the pepper in the pasta but after a few more , I really enjoyed this bowl some crusty sourdough , home thick sliced and CSO'd rounded the dinner. Ill be doing this more often when I have fresh spinach or chard. p.s.: it also had some scallion tops thinly sliced , from the window sill in a plate like bowl , if you get the idea and I have just the one this is restaurant quality and easy to prepare.

@blue_dolphin you are quite right about the Kringles. I think you pointed out not that long ago that TJ's has a cycle. Im interested in pecan and I think I had that before. Ive been sent Kringles as holiday gifts and Ill say this : based on your sweet tooth and understanding of the small lake of sugar '' ganache "" [ed.: some of that sugar lake can be easily removed , esp from the refrigerator ] and , of course the variety : the pastry , when heated up in any roster oven CSO ir not until a bir crispy , oozie on a plate so your donut burn your tongue Coffee ? dark ? and a pat of butter right out of the CSO ? very very very nice.

I ordered the book. looking forward to it. April 19th. is there a tread for this boo ? there should be.

@Shelby nice haul excellent Guard Cat

@jedovaty the CSO steam cleans itself , after you set that up it makes the very best toast , as its a closed system : cent of toast still ' fresh ' and its not heavy , you can take it outride in the summer if its hot and humid in your are I used to do that.

@KennethT Ive never heard of GM . it seems to be in the SoySauce group . how does it differ from the various SS's in flavor ?

As I understand it : Beef prices ' on the hoof ' are at seady, fairly consistent price about $ 1 / lbs ,and have been for some time . The Meat Packing Cabal ( three very large Cabalistas ) have been raising the price of processed beef the Hoofers have started their own processing plant(s) to bring a little more of that Mignon back to their table and their community. ref : WSJ more or less . and of course , representative Noise Makers made the appropriate amount of noise and ,as usual , moved right on to something else

@jedovaty "" picking at least one up at costco back when they were $130 ""

sounds very tasty . Ive had pigeon @ Tours Tours had an open air market and vendors sold every sort of rillette you could imagine . the baguette was right across the street and almost always still warm ..

@gfweb nice menu . have you ever made Rillettes ? my parents were in Tours , FR for a year. I was still at the age that I qualified for Seasonal Trips . bumped into them there . highly recommended if you have flavorful ingredients

im temped to investigate Im guessing your burger it : ( look at the pics ) want extra tomato ? OK , 50 cents . Im hoping he burgers are at least """ charr'ed """" I havevent had Charr in a long time . my go to burger is the SmokeShack , w extra ' dressing '

it seems there is a new SmashBurger very near me .; they sent around a coupon flyer 😕 double classic is $ 5.00 ( coupon ) however it says add-ons are additional cost . maybe a free side . worth a trip , or not ?