rotuts

I can't see the Revenue'Rs USA bothering w this and checking them checking the sales list is a bit (reddish-phycosis-ey) but well , there it is. however in Moonshine States both sides are going to be all over this. MoonShine Hunting is a regional pastime. they even made movies about it , I think . the Huning part.

@lindag I like your set better no only is it a little cheaper its in Red. you plug in the Vac to charge it ? thanks

Ive been thinking about something like this : https://www.zwilling.com/us/zwilling/tools/storage/fresh-and-save/ I think there are version w a hand pump for containers anyone have something like this ? and you got it because ..... and use it for ...... or its in a box somewhere in your basement ? my potential use is for home roasted coffee which I now Chamber Vac when I roast several batches at the same time. Im getting a new grinder and it grinds single dose ( you decide which basket you are going to use 21 gm 22 gm 25 gm etc weigh the above , and grind for espresso etc. a bit ' fussy ? you say , grinding by weight but it solves a variable ( how much ground coffee do you p8t in your portafilter ) if you have a continuous grind machine. some higher end ones have a time you can set. the Ceado grinder Im getting grinds exactly what you put in the ' open air ' hopper . thus each espresso might be a different ( home ) roasted variety back to back. hard to do w a hopper full of beans back to the question : anyone have something like this ? hand pump versions ?

interesting. https://boozemakers.com/home-distilling-laws-by-state/ """ The State of Missouri, for example, theoretically allows the manufacturing of 100 gallons of liquor per year (but, as mentioned, it is still federally illegal). Other states that theoretically allow moonshining are Alaska, Arizona, Maine, Massachusetts, Michigan, Missouri, Ohio, Rhode Island. ""

this seems to be the pizza they make a demo video. they mention the consistency of the sauce is quite loose , and the high heat evaporates some of it. but their oven might be different than yours. in their video they raised the pizza on it peel for a few seconds at the end to finish the top. very interesting. might be tough to do in an O.K.

Cheers ! wandering around TJ's I have TJ's ( Trader Joes ) Cultivated Wild Rice. 1 LB ( 454 g elsewhere ) and Tj's Quinoa ( ! ) I am a fan of WR , and made it in the day back when . but Keen-Waaa escaped me ( non-interesting story ) So So : have you iPot'D any of these ? Im keen on iPot // over steam // in a bowl // over that steam w the right about of water. I looked up in My Home Tomes : its clear , in a iPot : no water escapes .

@Chris Hennes that pizza looks stunning and thinking about the flavors im sure tasted might good Im a fan of ' white ' pizza from time to time some of the best pizza's Ive had were white. Reds very very close .

tasty yet vertigo--ish :

@Chris Hennes thank you . is Detroit-style a sub set of Deep Dish ?

Im a bit late w my tomes re : Deep Dish , or Rectangular dish Chicago or Detroit or right here : is deepDish style mentioned in the tomes ? many thanks P.S. saw that Detroit , in the Cooking w thread nice very nice

a certain M.Felon pre-felodious days published an Rx copied verbatim from an american's fr cookbook , he living in FR for quite some time back when. he sued , he won. later , M.Felon copied another Rx , as before from a second book by the same author . he sued , he won not sure if any of this mattered to M.Felon

@Chris Hennes that looks fabulous my kind of pizza. oblong 'pan 'pizza was popular in th N.End BOS some time ago when i used to wonder around. sold out instantaneously when school let out. does MP mention ' Block Cheese ? ' I guess its a local ( Detroit ? ) name for brick cheese : https://www.jsonline.com/story/entertainment/dining/carol-deptolla/2021/04/05/detroit-style-pizza-shines-spotlight-wisconsins-brick-cheese/4808674001/

@JoNorvelleWalker too much Orange in the pic ? it wasn't Orange Bread , was it ?

@Raamo completely agree w you on Z's w pizza.

@Duvel outstanding . are those hocks fresh or smoked ?

@blue_dolphin "" their own version of the pasta, made in Italy, not the Sfoglini version. '' for me , there is the pasta itself , (flavor , texture) then the shape . I wonder if Cascatelli was able to license their ' work ' I hope so ! Ill try Tj's , w a light tomato sauce .

Oct 27 thy say now.

my MP from Amazon , shipping Oct 12 - 14 th has been delayed .

@weinoo no idea . it just showed up when I looked for CapeCod map. on further magnification : I just think google put a red thing-ey in the middle of cape cod. max mag :

thanks

@ElsieD if you have an iPot : wash the beets , not too vigorously take outage '' spots ' the do n to look appealig and cut in large chunk , skin on and iP in s basket love the 1 cup water pull out when done possible use cold water to chill en9ugh so you can handle peel off the skin and use as is orr chill fnurthernfor the future My RedBook w the times has moved on so I can't give you the times but those times are here on eG next to most everything else that works is well

@andrewk512 nice very nice would please point to that Lickerland book I missed it. thanks.

yes not paper towels lint free something very very very old T-Shirts the ones so thin you can see through close to lint-less I know this from woodworking

as you motor down to The Cape at The Bridge turn R rather L rather than being ' on the Arm ' geo cape talk consider above the elbow all the way (almost ) to the shoulder : the red thing-ey just was there not the Spot WH night be good Luck

@blue_dolphin Ooooooooh! see it ? post it here soo soo their biz model didn't work out ? and TJ's swooped in bought a lot up and soon we might try it 1