rotuts

I used to go there all the time outstanding place. they make everything or most everything there.

I don't know who made them I got them @ the Dehillerin store in 1980 or so. they are stamped w a circular Dehillerin stamp.

may I ask what german butcher you use ?

Google Demeyere sale https://www.target.com/c/kitchen-dining-sale/demeyere/-/N-4xvq7Z71j4d?Nao=0 be carefulob these sales. they seem to run all the time.

I have two sets of cooper pans from France : all from Dehillerin. the heaviest has no lip on the edge , and was standard high end French cookware : restaurants of a certain type , and homes of similar type. the set that still thick but a bir thinner has the lip : the lip helps a lot w spills down the side , thus clean up. I throughly enjoyed the heaviest for a long time . I did resist getting the ' Chef ' checked pants that are said to go w them ( ) in the end both sets worked just as well for me and I do agree that cast iron handles are superior to the bronze-ish ones and I do agree Fire is on the way out. some time ago I was thinking of replacing my gas oven / stove top w induction . never got around to it as I was waiting for Miele to include a combi oven in its 30 " model however , I did get one Demeyere saucier ( on sale of course ! ) and its a mighty fine pan and its induction ready. Id say move past copper if you can stand it and go with Demeyere . or try one of each and indeed avoid sets . there will be a pan or two you will never use.

Elementary school Rice : tasted just like elementary school white glue excellent. esp.if you could get seconds.

as I mentioned in the TJ's thread the other day : Tj's looked close to normal but the long day case was almost wiped out : Milk , yogurt , fancy pants expensive refrigerated good for You drinks and the egg section , pretty large for that sized store had maybe 12 + cartons for sale : most $ 6.00 , the king w the hens name on each egg. $ 2.99 brown eggs , cage free , nameless . 2 cartons.

@Dave the Cook I agree with you on the names being a bit odd. the proof is in the use and taste.

BTW: John VI ( 701 - 705 ) was not a Saint . and yes , I had to look it up Popes in this era were a Motley Crew. https://www.amazon.com/Complete-Idiots-Guide-Popes-Papacy/dp/0028642902

@Dave the Cook I agree w y0u on Penzy's the sandwich sprinkle works very well for making garlic bread. a second favorite is Chicago Steak ( Penzey's version , not from the other stor whose name Ive forgotten , w similar lineage . that vision of CS is quite different ) try just a little CS on salmon , you pan roast , to rare in the middle. just a touch excellent!

I ventured out to TJ's this AM I haven't been for about a month by choice Id like to get to Spring w/o an ' illness ' :: 1 ) Maurice doesn't have GPS , nor an App for that. 2 ) MC isn't going to ' clear ' his litter box , if I can't. got there a minute early , and there were very few people in the store when I complete my Tour. some regular items missing , but not that meany. in many months past I asked my buds there about sup-ply-shortages , and they said there were a few but they just filled the shelves w what they had , so it ws not apparent a bit different now although I got what I wanted , there was no carnitas , so Im trying pork belly ( refrigerated ) cheese looks fine . the damage was considerable on the refrigerated section that covers milk , yogurt and fancy pants drinks next to them also the egg section was almost empty : above 12 + dozen cartoms mostly the very expensive stuff : $ 5.99 / doz two containders of large brown eggs ( from chickens w No Name ) $ 2.99 I passed but regret it now the fresh baked local bread was there , which is why I went today rather than yesterday no fresh bread delivery on Monday. I have a problem w my coffee roaster : this ' bit ' needs replacement , as I was an early adopter of V2 and some of these boards were known to fail . Free immediate replacement from SweetMaria , on the way I think TJ's coffee is fine for drip. but my emergency unit was not there I got a different one and it will suit me until I start roasting again , maybe next tuesday as we all know , ' Coffee ' is a personal Item Tj's versions , and they have many is OK for drip for me if its dark roast. when Im too lazy to have not roasted in advance. so over all , the dairy and eggs shelves were were hit hardest. they did have my favorite apple dessert pastries , but no BonBons ( Fz ) ( regular standard version ) they had 2 vegan bonbons but by the looks of them , they seem to have been in the Fz case for quite some time. and who knew roasting coffee needed so many ' chips ' wonder what all those blue things are

@sartoric Asian slaw may I ask your Rx ?

the summer after high school I traveled w my family tp GB and Ireland. visited the Guiness brewery , of course impressive it is ! it has several railway spurs that go directly into its buildings . and its ' downtown ' , cobble stone streets , etc

@Raamo why only one hour on that ( loin ? ) chop ? is it tender enough for you @ 1 hour ? have you tried longer re tenderness ?

@Shelby im not so sure you should start w something so precious later after you get the hang of this fine those peaches have been waiting and can wait a bi moe.

@chefmd looks delicious Im not sure what chip i crisp is is that the ' grape jelly like incisions ' I see in your sand. ?

@lemniscate I don't know what area you are in Total Wine has Aquavit ( two brands ) in many of their stores.

@ElsieD I see no reason you can steam it in the CSO however , Id watch both your water reservoir and the tiny drip pan, esp that tiny pan you might have to empty the pan several times. good luck !

so , is the meat cooked ?

@ElsieD is it already cooked ? if it is , why not just steam it , unwrapped over simmering water ? in the CSO set up a similar environment 200 F ? is not cooked , think about SV if SV is available to you Uncooked : cook it as you would normally do for uncooked brisket .

@Smithy I was never able to try them , as MarketBasket didn't carry them I do like the regular filling in Oreos , and Hydrox , ( dont know if Hydrox still exists ) in moderation of course . sometimes you just need a hit of artificial stabilizers , hoping for the best. I have in the past scarped off any filling both for Oreo's and hydro , and enjoyed the chocolate cookies w ice cold milk of course Hydrox , back then , was better as I recall. I do miss Tolivers enthusiasm for tracking all those oreo combos down

@KennethT wings for you her favorite take-out for her. She picks . You pay problem solved

I wonder what Acker's explanation is for this . and Im not singling out Acker in any way what soever. or implying anything

I found this article quite interesting : https://www.nytimes.com/2022/01/06/dining/drinks/fake-bourbon.html?searchResultPosition=1 fake high end bourbon probably behind a pay-way. that's unfortunate for review purposes : "" To the casual eye, there was nothing amiss about the bottle of whiskey sitting on a shelf at Acker, a wine store on the Upper West Side of Manhattan. But for anyone who knew what to look for, the warning signs were clear. The whiskey, a bourbon called Col. E.H. Taylor Four Grain that Acker was selling for about $1,000, normally came packaged in a special cardboard tube; this one sat there tubeless. Its strip stamp, attached over the top of the cork, was on backward. Still, when a producer from the TV news program “Inside Edition” asked in April about the bottle’s authenticity, the store assured him it was legitimate. The producer bought the whiskey, then took it to Buffalo Trace, the Kentucky distillery that makes the Col. E.H. Taylor line of bourbon, for chemical analysis. The bottle, it turned out, was fake: It had been refilled with cheap whiskey and resealed, then sold to Acker as part of a private collection. The store said it had already pulled several bottles from the collection off the shelf, and offered refunds on bottles it had already sold. But that didn’t stop “Inside Edition” from featuring the incident in an eye-opening news report a few weeks later."" the article gets more interesting as it chugs along however , its not mentioned how or why Acker got itself duped

@TicTac " I have tried to cook duck wings, but they are tough as hell " I was thinking about this : Ducks ( wild , not so sure Farmed ) fly. their wings do a lot of work Chickens don't fly ( locally ) nor do farmed turkeys . Wild Turkeys do fly up to my roof sometimes , mostly to strut and gobble so , are commercial duck wings ( flightless ) tough due to work ?