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same as several frames up stream this used the ' on the vine ' tomatoes I have from TJ;s still a very good dish for me but the tomatoes that were the Campari , and the ones in the picture several days ago made this dish so much better . the ones from MarketBasket , the reddest Campari Ive seen will look for them Sunday AM Id make this again , just as you see it until I hopefully get those Campari's

Im also interested in learning about it does it apply to MR ? somewhere else ?

@ElsieD are there Target stores in Canada ? I get those 30 lbs tubs delivered from them much less work . I just drag them in from the front door .

@Margaret Pilgrim fantastic looking prawns . I always associate prawns w a ' puffy ' and crunchy coating whereas shrimp w a breaded coating. go figure .

Walk right on by. dry . very little peanut butter flavor . no buttery taste at all . Id grind them up and give them to the birds but it would probably kill them. Squirrels ? not even them.

@Duvel always noce when I saw the little boat first off I thought you used to for home churned butter from the freshest ........ I did think that. and its a start w butter in it but not the same Soooo ....

and I note this : the Campari ( out, but on order ) from TJ's had true tomato flavor , as long as you tried to get the reddest ones remembering a remark from @JoNorvelleWalker I checked @ MarketMasket they had them , and I leaned C's come from different vendors and the ones sold @ MB ( a brand name ive never heard of and forgotten ) had more tomato to them than TJ's one whole US buck more a pound but Im worth it as long as Im already their

im surprised at the taste difference tomatoes on the vine were my go to tomato aged in a brown bag w an apple or two the campari had tomato flavor , which initially surprised me and why Ive switched the ToV were probably thinking about tomato but not diligently

this AM @ TJ's : no campari tomatoes got 2 packs of ' On the Vine ' they are red , and Im happy they had something

@gfweb what are "" Korean glazed potatoes ? "" they are probably potatoes w a Korean glaze and that would be .... ( a little presumptive )

re-thinking: its more an example in the book by the author that illustrates its worthknowing bout your meat it might be a simple technique that's only for butchers , taking home some of the best meat Ill try to find my coly and see.

@weinoo fine video , thanks looked up helzel , new to me and interesting this was just necks its in your book but I do lie the idea that various cultures appreciate that tube of chicken neck skin having potential w no bones , stuffed.

the book is not just about Beef there is an Rx in the book for chicken necks : even back then you had to be a butcher you needed the neck w the skin attached. you removed the skin ' whole ' it was a tube you then cooked the necks , removed all of the meat the tied one end off , filled the tube to '' stuffed '' tied the second end off and then deep fried until golden and crispy talk about fried chicken ! never made it but I can guess what it was like .

ran out of Pico , but had a few Campari's : this was really good . I did shake on some TJ's dried Hatch chili this is a keeper for me .

Best Meat Book Ever. Ever. my copy does not have a color cover but , at that time and even now th book is packed w what you need to know about Meat.

ini9tial tastings anf thoughts the various things I start with these days is limited by choice im very fond of Green Heat and the new TJ's dried hath chili is a go to itsm for me but the Ajika would now be my Res choice.

@Smithy thank so much ! Here and There ! and the Menu's cheers!

the mushroom Umami was too salty for me Green Goddess is not quite as salty and I like it and will use it ' low dose ' the Ajika is also very nice , no salt . good deal of heat , maybe some sweetness ? a keeper.

@blue_dolphin maybe its coming to you on a "" slow boat "" keep one eye out only One

@Kim Shook everything looks delicious ! Id love to try those GB's . not like any Ive had myself but Im sure Id like them when you ' bite in ' what's the first flavor you note ? Brown Sugar , or Bentons Bacon grease ? and Bentons' has a unique taste

Stop & Shop does have CB on sale ! sitting down ? $ 1.49 /lbs limit 2 , point cut ! Shaw's point cut , $ 0.97 , limit 2 , w $ 25 purchase ! indeed , in the past here , the first week of sale @ S&S had some very nice cuts , which became not so nice as the sale progressed. good luck finding any point cut w/o gobs and gobs of fat k the week of .. I did in the past get some nice points that had not so much external gobs of fat , but quite a decent amount intramuscularly . those , cold smoked , cut thin in the summer for a sandwich ? Devine

when to TJ's this AM inspired by recent TJ's Spices posts : hoping the mushroom is not too salty, and the tamarind is tart. note the two preserves : low sugar and tart . Ive tried the peach very nice if you like ' less sweet ' there is a Strawberry. in the last 6 m or so there was sa different vern , w dark berries. love it my mother used to make Santa Rosa plum jam from our trees veyr tart ! loved it. and my wine buds saved me the last 4 bottles of N.VO . completely sold out forever $ 2.99

wine and liquor sales are determined by town in MA also I think the State ( capital S ) limits each business to a limited number of licenses . Brookline TJ's sells wine , beer , and booze . myTj's only wine and beer . an affluent town near me for the longest time was ' dry ' you could get wine / booze in restaurants , but not buy it in the town. so , at each end of the town ship , just across the town line there are large liquor stores . one is called " Town Line Liquor ' that changed several years ago for some reason and RocheBrothers , a high end grocery store , cleared out an entire aslie , both sides , for w & b. same stuff as anywhere else but significantly more expensive. in MA there is no doubt a lot of Under the Table machinations .

Tj's refrigerated tamales , chicken green chili , micro's w Jack cheese then lightly torched , w Tj's Pico de gallo , spicy version. very nice . all from TJ's

@Ann_T is that a large mushroom cap on to of the chicken ? looks very tasty