rotuts

maybe it will speed things up !

"" best by dates '' for cheese are at best a bit problematic although if one finds that useful . then fine .

@heidih thank you . I think I changed that . I used to get cheese here . and there . now Im very fine w TJ's as there selection is at least 30 % cheaper than elsewhere , and Im already at TJ's if the weather is warm , mid summer Ill unwrap the TJ's selection(s) and now use containers if warm , Ill check from time to time , every other day or so if very warm . and then put the containers in the refrigerator but not the coldest par , and bring them out and enjoy them winter for me @ 60 F in the kitchen I don't really need to refrigerate them however , this new system to me ( 2021 , summer ) means , whatever the weather , or temp in the kitchen I can have several ' aged-by-me ' cheeses at the same time I do not mean to be flippant re aged by me anyone can do it but its working or me remembering kitchen temp over the year varies and the refrigerator helps you out when its Hot !

here are the two cheeses I mentioned above resting comfortably in their HomeAgingSystem ( these are saved potato salad containers , from MarketBasket that a accumulated over the summer. the PS and ES there is quite good in the sense that the potatoes are fully cooked , and not overcooked and the egg salad is ' simple ' I found I can add to both , and selected pasta salad and get a very nice version , with little effort ) ( imaginative effort varies ) I decided I like this seasonal combo so much I have a few more in the coldest part of my refrigerator which I will bring out and age after the two above are gobbled up . as I mentioned before , there containers are sealed as I have a problem w Fruit Flies I try ti remember to ' burp ' them from time to time , but It doesn't seem to matter the ammonia aromas dissipate quickly . but a consideration as the cheese gets older. N.B.: the circular cheeses are small. these cheeses will last less than a week although I do try to give them more time. they can get very very flavorful w time. Current Kitchen temp about 60 F Ill keep doing this in the summer ( no AC ) do some aging @ room temp , then put the containers in the refrigerator , bring them out , take a slice or three , containers back in the refrigerator . and the slices are allowed to get to room temp. of course.

@Shelby my kind of pizza !

its quite true : cherry tomatoes can be grown that are very sweet. ' Gardners Delight ' https://www.burpee.com/tomato-gardeners-delight-prod001179.html is the only ' very small ' tomato that has decent Big Boy or Better Girl flavors try the can out and see .

Cherry tomatoes have always had less tomato flavor that regular sized to my taste , Ive never had them canned . would be interesting to try ?

@Anna N Ive used this method several times in the past. its Part II of Madaleine Kamman's duck in two courses : breast first, then leg you put the leg and its skin on a rack over about 1 " of water. very important . 425 F or possibly 450 F. the duck fat will drip thus the water pan or it would burn . you do get a little smoke after 45 min or so . lightly coat the skin w a marmalade , etc of your choice then back in the over , watching carefully for marmalade burning then done. difficult to wait for cool down. often burnt moth the skin is like a softer textured cracking . very crunchy , medium density where pork skin is full density. Id do it more often , but there is some splatter !

electric , hand held mixer old fashioned beaters , not wire beaters done. any texture you like its up to you.

extra work uniform ( less interesting ? ) texture ?

that Deliciousness would be improved if the center well was filled w MiracleWhip. any idea what this is ? Corn Fungus ?

here is the cheese selection @ MyTJ's : note the two cheese's i mentioned , at the bottom L next to that is Saint Andre which I get regularly , as its a 360 day cheese . ages very nicely at home note the single wedge near the bottom , w a reddish label ? its the best Brie there ! beat up looking , delicious ! note the blue labeled ' blue cheese ' Cambozola Creamy , ages well delicious. and , i9m already @ Tj's , so why travel and find Trouble elsewhere ? maybe for This and That , but not good cheese.

I had Laughing Cow once . took forever getting the foil off. and it was in France of all places at a massive store , that sold everything Mammoth ? ( 1980 ) a hypermarket . I had lunch there at their ; canteen a mistake. difficult to do in France.

the cheese I like and get from TJ's is moldy. that's the point as I see it. they do have some small fresh mozzarella little balls . they are not moldy yet still nice .

indeed Formaggio has some excellent cheeses . they do age them carefully , but so do I ! and Formaggio is expensive. pick the stuff y0u like from Tj's , and its 1/2 the price of formaggio its 2/3'ds the price of large supermarkets and Im fine w that. its true Tj's has some Chips that are purple have all sorts of good for you seeds on them but cardboard is tastier. there is a Brie @ Tj'sthey have several . the worst looking slice , turns out to be the most flavorful. I always get one that looks close to the worst. ' Cut to Order ' is nice you do pay for that and its another stop for me , less stops has worked out so far for me.

the wavy works quite well w sweet potato hunks . they don't get gummy. no idea of SP can go through a ricer. Ive not found ricing russets helpful and an extra step.

I have two ' wavies ' Oxo circa 2010 or so , and my mothers , circa pre-WWII I got an Oxo w the circular holes , and didn't care for it as much as either wavy one. however , my favorite potato masher is a hand held electric mixer . it has a button on top that ejects the two ' beaters ' of note here , this delightful device has the blades that are scalloped not just wire. makes a difference id say of course , I first use the hand-held as an actual had masher: just mash right down on those potatoes hopefully steamed russets ( iPot ) that have been cut into large chunks first , but never peeled. then I add the softened butter and give the tots a brief whirl. I had read some time ago that butter on plain coarsely mashed pots gets a fluffier final mash once y0u start adding hot milk. however , to each their own.

the two cheeses I posted about above are ' seasonal ' and my Tj;'s supply is low so I got a few more and put them in the coldest part of my refuge. for later enjoyment.

@scamhi Id like to hear more about the stuffing . please share your Rx. thanks

@Steve Irby very nice , I can appreciate the aroma ' Lard ? ' it just depends blocks of hydrogenated lard piggy flavors removed ? that's one thing Fat from a pig carefully, carefully rendered and saved its quite another . a cooking show I watch https://www.itv.com/hub/james-martins-saturday-morning/2a5159 and enjoy a week ago or so he used '' Iberico Pork Fat ' \that came in a jar , and was widely available in local ( higher end ? ) markets I watched this segment w Eagle- ish eyes : https://www.jamesmartinchef.co.uk/recipes/bangers-with-onion-gravy-and-mash/ https://www.itv.com/hub/james-martins-saturday-morning/2a5159a0172 and for review purposes : the jar : in the pan : this looks ' fat - creamy ' and not hard anyone know what this is ? this type of rendered pork fat perhaps not from Spain would be nice to have for flavor next to the Duck fat ( rendered )

From Amazon , B.F. : nada ! ( so far ) put a small smile on my face

I can guess what a HotHouse tomato is but not HotHouse chicken 3 styles. immagine having that many dishes in the kitchen

the CSO does th same , after a modest '' Bing ""

no matter what the APO box stays here. Preventive Medicine should MC realize MC missed something ? Well ........................

@TdeV thank you ! I know , at some time APO will be here and aill more than enjoy it , This and That Its going to be in its own time and I look forward to it.