rotuts

@liamsaunt ' stuffed french toast '' one pic up fro the empty beach pic what did they pour over the FT ?

@Anna N nice. pep / time // temps ? cheers

""" ......... can expect to see the new fee as a part of a new pilot program that Amazon is rolling out. "" what a bit of Jibber - Japper Amazon has not figured out groceries so no more subsidies '' rolling out ... ? '''

@Ann_T Ive been thinking about MB's for some time would you consider sharing your Rx for MB's ? Id appreciate it.

interesting article browning the meat adds immense flavor however , if the meat is only 1/2 submerged it browns as it bakes in a covered pot you just flip the meat over 1/2 way through if a solid pice , or stir from time to time making sure the meat is only 1/2 covered/ easier to do , and just as tasty.

I didn't care for my two IKEA non-stick pans. not so non-sticky and uneven heat on a gas range but these I love : https://www.amazon.com/T-fal-Nonstick-Cookware-Thermo-Spot-Indicator/dp/B000GWG0T2/ref=lp_289829_1_10 I have all three and they are said to work on induction

IKEA has a lot of induction pots and pans at various prices. Id start there for ' utility ' pans https://www.zwilling.com/us/demeyere/cookware/ are much more expensive I have one of the middle sauciers I like it a lot. never got the induction range to go with it alas. https://www.zwilling.com/us/demeyere-atlantis-3.5-qt-saucier-with-lid-18%2F10-stainless-steel--25924-41524/40851-228-0.html?cgid=our-brands_demeyere_cookware_atlantis#start=1

in FancyPants French cooking : they sometimes cut out a pice of parchment paper that fits the surface of the braise. then add the top. im not sure what this really does . but it adds ' FancyPants-ness ' it might keep more liquid in the pot but that would depend on the tightness of the top. sometimes parchment paper is placed over the top so the lid might have a tighter fit.

@Okanagancook I was waiting for someone to make that move. I know it wasn't going to be me. and I can see the books , about 3 ft. away. if you post page numbers I might get enthused.

@torolover ''' Am I missing something? ''' probably not. more Rx's are ' traditional' ie tis been done that way before , so its done that way now very few are ' scientifically ' studied the results of the two methods are probably very similar , and rarely if ever , tasted side by side.

@liamsaunt what does the ' F ' mean ? thought it might be Food then that would mean the tortillas are something else ? is food taxed differently ?

Watanabe was going to send me a free T-shirt. perhaps as above Id never wear it so he sent me a natural sharpening stone.

@vAnna N thanks as I thought. cheers

I am interested in an A.F. possibly this fall when its cooler. I do like kitchen stuff , and am not sure an AF will help me that much . I ask this question : ( it would be helpful to have both a CSO and an AF and have put them both through their paces ) I can make fine fries and esp Tot's in my CSO are AF FF & T's that ,much better ? is the AF easier to use ? the CSO is as easy to use as anything I have. thanks.

@Anna N should you get ether chance would you Photo the basket say on the counter w a measurement ref ? metric is OK . trying to get a visual idea of the basket size. not buying just yet but the Fall is coming.

"" Volume Limit : 2 cases / person // month "" even in February that leaves me a little short.

@blue_dolphin good tips thanks the Koloa Kaua'i Coffee Rum is not available at my Local TW

on pot yet ?

thank you for taking the time to share in advance.

my above purchases were mostly duds : the PW had some pear aroma and flavor , but not very much. it also has a lot of raw alcohol burn. not what I was expecting. reminded me of Local Raw Calvados in Brittany / Normandy : good for ' burning a hole ' and not much else the CdMenthe was ' industrial ' no artisan anything . the TiaMaria was OI. good coffee flavor and aftertaste but sweeter than I remember. the BHU was , as usual , very fine IceCold.

@Dejah smart ' pick-up chicken @Safeway ' do you get more than one ? seems like a good idea

@Kim Shook "" As a kid in the 70s, I didn't know one mom that didn't make their garlic bread this way: "" we had it ithe same way. in the '60's delicious. the bread came from the grocery store in a paper sleeve. maybe some red/white/green to make it italian-ish on the white wrapper it was so long. it flopped around a lot. the french may put 50 % butter in their version of Mash but this bread was 60 + % butter and 10 % garlic . from a press !

@Tropicalsenior Carpaccio ? very thin. nice horseradish sour cream sauce w plenty of bite from the fresh horseradish ?

@Anna N excellent work ! a question about the prep for the GB & MB's : the GB were fresh ? the Fz MB were cooked or fz raw ? did you spray oil or not on the mixture before you started ? they really7 look good.

I ventured out to ToralWine : I have no illusions that the Creme de Menthe an industrial version . it's what they had. I plan to add it to Canned Pears , as a dessert. yes canned pears. the no added sugar these days means artificial sweetener , and even the ' lite syrup ' means a lot of added sugar. Im hoping the PW is decent. went w the French , over the German and spent $ 10 more !