rotuts

First , my apologies : something is wrong w this pic. however , the soup ++ was very very tasty and the best Ive ' added to ' in quite some time. a keeper Progresso Italian Wedding Soup and as before , two chicken taquitos , sliced into 1/4 " , and diced TJ's Parmesanish however , I added three Campari tomatoes , from a blister pack @ Tjs's that I aged in a brown paper bag w apples for a few days. this tomatoes actually tasted like tomato and had a serious crunch to them eaten plain. they get 1/4'd and into the soup w all the rest. i let there soup sit for a bit , so the tortillas can hydrate , then 3 + minutes in the micro the tomatoes get ' just cooked ' and the diced cheese is partially melted. still w some chew. next time Ill chop up the tomatoes a bit finer. they had real tomato flavor , and the acid was a nice contrast w this soup. Kalamata olive oil after the micro. this one is a real keeper.

blitz'd TJ's just now gaps here and there no kringle ! wraps missing several varieties , but got wat I needed. remember , Big Snow here revently out of taquitos ( Ck ) so trying the black bean and cheese the fresh bread was there and that's what I really went for.

I will personally maintain that using the two shapes above if the surface area of the wine is the same in each glass assuming the widest area the the newer design is just that Newer . like Newer stuff ? or indeed, it does look sort of cooler than the rounded one . you get that one . or one of each for Mood not wine. but same wine , same wine experience w either glass.

thereis one think Id really like to know : using a wine that had significant nuance : and not knowing which glass what which while tasting back and forth etc : would I , myself be able to tell any flavor differences between the angles or curves at the bulge between these two ? blind ? Honestly ? both would have to have the same Lux fee; and very sharp thin rim

all I drink is plonk these days and mighty fine plonk is is these days from TJ's : no oak , dry , no benzene . in insulated very very stable glass is for Ice , my plonk stands right upito it

the more I think about it I wonder if that ' newer ' central angle is meaningful I do think EA knows a lot about wine , and has been luck to taste some delicious Humdingers and more importantly , try several similar wines at the same time. that really sharpens your discerning skill. but were the glasses tested ' blind ' ie same wine in each glass . effective blindfold the tasting . would be easy to do . move the glasses around so you sent k ow which is whihc only hold the stem , and use the other hand to find the lip etc.

one thing I do like in a wine glass : a very thin lip at the rim. my Baccarat has that. exact same shape @ Crate&Barrel did not. $ 2.00 ? to preserve the Baccart elegance , the C&B's were used more often now I very much favor : exceptionally stable! tried these first : not so easy to hand wash.

@Anna N baklava you bet

@Anna N Im very much smiling looks so delicious enjoy

Excellent Writer understands Targeted Audience .

I hesitated mentioning this article : https://www.nytimes.com/2022/01/27/dining/drinks/best-wine-glasses.html?action=click&algo=bandit-all-surfaces_filter_new_arm_10_1&alpha=0.05&block=trending_recirc&fellback=false&imp_id=405885839&impression_id=31f3191a-81e2-11ec-aaa8-ed200c0a53f9&index=1&pgtype=Article&pool=pool%2F91fcf81c-4fb0-49ff-bd57-a24647c85ea1&region=footer&req_id=650480765&surface=eos-most-popular-story&variant=1_bandit-all-surfaces_filter_new_arm_10_1 but not for long. its a review of 5 current High end wine glasses. I enjoy EA's writing , and have appreciated differences between wines he has reviewed , but will never taste. He has balance , and decent style. then , ooooops , off the deep end for the Targeted Swells of the NYTimes : for review purposes : """ Over most of the last decade the top glass among wine lovers was the Zalto Denk’Art Universal, which, when I first encountered it in 2011, seemed fundamentally different and radically better than the other leading glasses. But in the last few years several other high-end glasses have been challenging Zalto’s supremacy, which brought me to these five lead-free crystal universal glasses, each precisely designed (and marketed) to be the only glass anybody would need to drink every sort of wine. Anybody, that is, willing to pay the roughly $60 to $90 price per glass. Most wine drinkers, admittedly, will neither want nor need such rarefied glasses. Many casual drinkers are happy these days to use inexpensive goblets or even stemless glasses, which I would not seek out, though I am happy enough on occasion to drink wine from a tumbler. "" this glass : the Josephine. got the antenna twitching : """" The Josephine resembled the Zalto, with a significant difference: The bowl bulged slightly around the lowest part of its circumference as if it had a circular love handle before beginning to taper toward the rim, in a gentle arc rather than the Zalto’s straight line. What’s the purpose of this unusual shape? “When the wine is agitated in the glass, the kink breaks this movement and allows the wine to flow back into the belly in a spiral motion,” a Josephinenhütte representative told me. “In doing so, it absorbs additional oxygen.” """" " The Jancis and the Gabriel-Glas were, to me, the most aesthetically appealing in shape and feel. I simply wanted them in my hands because they felt so good. But there was a discernible difference in the way the wines presented in these two glasses. Whether sparkling, white or red, wines in these two glasses seemed slightly less focused, the flavors and aromas not quite as clear or as intense. The differences were subtle but apparent. '' my italics I smiled , fell off my chair ( no decreeable damage done ) bingo : NYT Cognoscenti Hooked ! as they used to say in Ancient Greece : ( so Im told ) bar bar bar bar bar . still, fun article .

Im keeping this combo on my list.

I got these @ my last Tj's visit : im not sure why , I was moving fast and grabbed them. I do recall that these and their cousins were demo'd ( remember Demo's ? ) a few years ago , heated up in a skillet pan , crunchy , greasy , w a salsa dip ? pretty good then , if you were hungry ! the first two I tried were terrible. they would have been ' fine ' CSO'd ) until crispy , hopefully still a little greasy , w a hot salsa. so I tried this : two of them chopped up in Italian Wedding Soup Progessso and , letting them soak a bit to rehydrate the corn tortillas far better than I expected ! remember : 1 ) I had them 2 ) I was going to eat them somehow. P.S.: heated up un til the small cheese cubes melt it was quite nice. Odd , you might say

Im not sure what the spec's were for the VP200 nice bar or not if you are going Chamber get an oil pump. all the rest works out.

I think its terrific that you've found a Culinary Hobby that gives you a fine reward for your effort. however , id suggest this : are your efforts independently taste tested ( double blind , pick from three , etc ) that much better than Fz , of various Stripes and Colours ? possibly . consider taking your efforts where no Fz Tot has been : subtle , very slight "" Mix- Ins "" Picograms would be good not to mis the point : Potatoes , Cruchy , Crispy Delicious 1 ) a tiny bit of exceptional quality Bacon ? w some fat 2 ) some snap , from an equally small bit of Green Chili , w heat ? 3 ) etc. ? Ore-Ida nor Tj's makse anything like that nore does Stop&Shop a Dutch Company think Twice Baked Russet Potato but more like a Tot

'Hot-Dog' in a jar ? in Germany ? center of the Wurst Universe ?

If I can get 3 ft of snow taken care of Ill look forward to a trip to TJ's Tuesday. ( no local fresh bread Monday ) besides my car won't be de-snowed until late Mon. ) Ill look ro the Pecan. its quite true that the Kringle has a significant amount of frosting. sometimes , if Im patient , I pry some off before i CSO my large slice.

I started reading : https://www.amazon.com/Midnight-Lock-Lincoln-Rhyme-Novel/dp/0525536000/ref=sr_1_1?crid=2SZ9G2X1CYC74&keywords=midnight+lock&qid=1643200390&sprefix=midnight+lock%2Cspecialty-aps%2C426&sr=8-1 last evening. I had it on my iPad for a while, it just got buries w so many other books. these books tend to be favorite. '' Influencer " was mentioned. Lincoln Rhyme scoffs at the notion.

ive never thought boning out CkWgs worth the effort . what Ive done in the distant past is : for both the flats and dummies it to precisely chop off one end : for the flat it doesnt seem to matter and for the dummies , the larger end with a cleaver and mallet. you just want to take out the joint at the end , and as little meat as possible. to enjoy , you grab the joint end that's left and all the meat and goodness slide right into your mouth. the chopped end being the guide into your mouth one bone or two for the flats are all that's left in your finger tips.

there was an article on-line today in the NYTimes : https://www.nytimes.com/2022/01/25/dining/air-fryer.html "" A year ago, Rebecca Abbott, a food photographer and blogger in Mesa, Ariz., bought her first air fryer to develop recipes for a client’s blog. She started with the usual air-fryer specialties, frozen pizza rolls and tater tots, but it wasn’t long until she realized that her model could make pretty much anything she wanted. Four months later, she was stunned when her homemade cheesecake emerged from the device, baked to perfection in 20 minutes with no cracks or dips. "" etc etc then a bit later in that same article : "" Farrah Jalanbo, a food influencer in Chino Hills, Calif., came up with an elote-inspired recipe for corn ribs that became an air-fryer favorite. "" I don't know FJ and this has little to do w FJ but please Food influencer ?

He wrote , or dictated a book. I got it out of the library , as I thought it might be interesting. Winery in Italy , etc almost each line had an Expletive in it. Ive got nothing against Expletives they serve a purpose some times . but Each Line in a book ? I gave up and returned it to the library .

I grew up in CA N of SJ ( a bit ) we had Meyer Lemon trees, orange trees etc at some point a state agricultural worker would put a FF trap in each of our trees and and any citrus trees here and there then comeback and check if there was as critter in a trap all the fruit was confiscated and incinerated.

my TJ's had a pumpkin version before halloween then reverted to a standard almond. from time to time wish they had the Pecan.

@Shelby Sooooo , Sooooooooo ' part time Exclusive Driver for IF's ? client of One ? Im guessing its much more complicated Drivers are vey hard to come by One town over the National Guard is driving school busses FD : the Guard in this area is ' Transport Oriented ' maybe they can take the ViralCessPools to school in an Armored Truck ! that would make their day not so much the ordering around.

as an explanation of the ' Brick ' technique : I use the semi-disposable containers noted above R ( can be re-used forever ) for liquids ( stock ) and semi-solids Turkey Ragu. After their manufacture , they chill in the container, then are frozen solid in that same container, then chamber Vacc'd : brick is on the L I open the bag when still very frozen , the brick comes right out and chop in 1/2 or what ever amount I plan to use then immediately re-vacc , in the same bag. no muss and no fuss. P.S.: Bricks are very easy to stack in the freezer .