rotuts

I like chocolate and have been getting Tj's 1.5 lbs dark chocolate for some time I discovered these , on different trips recently : commenting on chocolate on eg , well , ...... both are a bit bitter , but not overly so and fruity. it says so right on the box ! I have not had them both at the same time but will tonight !

TraderJ's has had these Thai dumplings for some time. there is a vegetable one also they have two Thai bottled sauces , a yellow and an orange-ish. both good I like these sorts of things , steamed buns etc , steamy and pliable., if you get the idea ive recently discovered a way that works well for me : decide how many you want , then place in cold water : 3 to 4 minutes . lightly drain ( using your hands ) and place on a plate a little water left on the dish is fine , and might be helpful and cover w you micro cover , and Micro u til hot Im trying to stop buy jars of dips etc as I use 1/4 of each and then its 10 years later ! but soy etc seems to overwhelm these as they re flavors are ' delicate I finally came up w what they need : a sprinkling of rice vinegar , and a shaking of Tj's green dried Hatch chili's : this looks dry but its not ! I might pull out some frozen ginger , and using a very fine microplane grate a little of that over this. delicious !

breakfast these days : two scrambled eggs ( using a bit of olive oil in a FondLess pan ) ciabatta fresh rolls from TJ's , CSO'd Campari tomatoes , TJ's, brown bag aged @ home w an apple

I finally got around to trying the PorkBelly : I was quite surprised . the contents . note at the bottom the ' pork jell ' take care when you open the vac'd pack the jell fly's everywhere jell on R sliced about 1/4 " thick in the 10 " fond-less , cold start that can't possibly be Fond in the Fond-less ? some of this is caramelized sugar , the the meat didn't taste sweet. adding some jell : sur le plate : this is just the contents of the packet , no seasoning or oil added this was delicious , and plain - neutral Porky flavor not very salty whi9ch surprised me. this , seasoned , would be very nice on top of something . this is a keeper for me. it must have been SV'd in the bag. nice pork flavor , not smoked , salted or seasoned.

@Kim Shook a perfect looking steak . congratulations . no doubt very very tasty.

unfortunately , an atrociouskly missed face mask penalty but the correct team got the job done anyway.

the book is interesting @ many levels and well written. issues you mention are ' coming up ' but the chapter on Payton Manning made it clear how difficult and innovative some of these game plans are. the book points out 6 - 7 teams are what you worry about not the others making up the 32 .

I'm reading this https://www.amazon.com/Its-Better-Be-Feared-Greatness/dp/1631498231 right now ! its extremely interesting . Payton Manning enters pp: 145 there is more to this game than I thought . but not most of the time.

as long as the game is not won or lost on a penalty , esp a dubious one. Ill have it on while its being recorded on my iMac. I buffer a bit then just watch the plays. WSJ ( Jason gay , a fine columnist ) did a study: each game is << 11 minutes of actual football.

Ive done RB40 refrigerator cure : 3 days , on a rack , ;refrigerated , then SV the steaks were outstanding and not fishy at all . Id do this again should i venture into the SteakWorld again @Kim Shook Id very lightly salt them and refrigerate . then just pat dry . and SV . I don't brown pre-SV , but I make no claims that its the best method . when I do brown p SV , I take the steak out of a refrigerated bag , dry , then brown. I dont want to really cook the meat further.

exactly : hot , crunchy , greasy avocado-ey

beware of taquitos ' alone ' they need help. then they are very nice.

@Duvel remember this is dry. if you want to make some up add a tiny bit ow water first here is Penzey's pic : works for me for fresh veg ( cooked dish) that are green and string beans is it for this cheers

its not that Im anxious about this its a sunny day , and the sun is streaming in the room Im in so I called TJ's , as i couldn't stand it any more : those missing taquitos ! chicken will be back in stock in a week or so , and Bean : TBD . they are not cancelled .! SO

""" “Smart” countertop ovens use technology to take over cooking for you—or guide you step by step. Are any worth buying? """ what's not really clear if all of these area Steam Ovens no wonder : It haas an Oven Camera ! [ ed.: wondered what happens to those ] Top is June Smart Onen . but it's not lear to me this has Steam-Bake features remember their emphasis is on Tech // Apps , I think Anova is last : I don't think they understand 'Steam-Oven' , and SV in an overnight , well there it is. however to put CI and its opinions in its own context : earlier in the magazine it referenced types of potatoes : Russet , Yokon gold , and bliss for YG : N.B. : Buttery. is that an idea similar to " You Brown the Meat to Seal in its Juices " I still hear that from time to time on ' cooking shows '

@Porthos as you already have it try the Bavarian on Green Beans .

this AM : No taquitos. No Chicken . No Bean . they did have Pecan Kringle ! store seemed well stocked. Dairy and Eggs section : Full . just no taquitos .

Ido hope others might see this as I had : A Falls , on the Mississippi for energy a massive crop of wheat gearing needing processing . what urpirsed me and amsmile on impart was involved : the Two Families that controlled this processes were possibly Friends as they all attended the " Club " [ed.: rotuts , forgot the name ? the Minnesota ? ] at one point : the top of Family A chose to share w Family B the latest of every technological innovations for free.

Im always pleased that the Lunch Ladies do so well for themselves.

Kim Shook "" a prepared packet of cream gravy "" what do you use or this ?

I also had to look up Benedictine Spread : https://www.allrecipes.com/recipe/233476/best-benedictine-spread/ not sure how The Monks got involved ... its a bit like Raita : https://www.epicurious.com/recipes/food/views/traditional-indian-raita-242185 + / - any ideas how it got its name ?

@Dante Nice ! Ive never thought of a twice baked russet " ruben " I have most of the ingredients !

Cheers Experienced iPot'rs ! I have , from TJ's , a nice packet of Wild Rice and Tricolor ( Why Not ? ) Quinoa. Id like to pressure steam each item , in its carafe ( w water ) above the Fray , the boiling very hot water. looking into my city of : Hip Pressure Cooking: Fast, Fresh and Flavorful (eG-friendly Amazon.com link) Wild Rice :: 3 cups liquid // cup WR low pressure , 24 to 26 min , 10 min release Quinoa : 1 1/4 cups water // cup Q 1 minute on high , 10 minute release what do the of you that had made these or like these items in the iPot ( pressure steam ) Im interested in your views of the water ratios Ive mentioned above thanks

I haven't found Adult spinach ie not baby at Tj's I may have to ask

breakfast : 1/2 TJ's turkey club roll Campari tomatoes w Kalamata olicwe oil. nice and easy