rotuts

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 .

this was my dinner last night : the color is off a bit , its not really that orange TJ's fresh 1/4 loaf bread : fresh , except Monday's. good crumb and right there in front of me ! Olive Oil ( Kalamata ) granulated garlic and onion , and tuscan Sunset \then CSO'd # 6 very tasty Turkey Ragu ( iPot'd ) from frozen ' brick's Vacc'd ) chopped in 1/2 while still Fz and resealed. much easier to deal w than when thawed . Barilla Campanelle , minimal water method , when cooked , the reheated TR mixed in . w TJ's Parmesian-ish and Window Green onions the G.O. have not be renewed for quite a while , and at this point are ' very full flavored ' I was surprised how good this meal was ! the bread is very complementary and 1/2 TR Brick makes two meals for me TJ's table red ( Phigment , now an extra 2 years old ! still , a table wine )

wonderful trip thank you for taking us along its wonderful two kitties are going to have fine forever homes.

@Steve Irby nice stuff ! what are your plans for the three CkTh's on the skin ?

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