rotuts

Im also betting the MC folks don't have a Cleaning Amgel, but a Cleaning God. ( CG ) I note that the Distilling Center is on wheels . nice

as above : Q.E.D, no 50 yo restaurants were mentioned ? "" living off reputations "" its a world wide issue it seems

sliced thin in a Spinach salad w the right mix-ins ?

and indeed : "" In his opinion, New York City is relying way too much on tradition and living off reputations instead of trying to present the best pies possible today. "Most of the old-school New York ones aren't that great, which is also part of our general finding around the world: famous old pizzerias are not up to their reputation. So if you go to a place in New York, and they say, 'We've been doing this for 50 years' -- UH-OH!" "" N.B.: "" our general finding around the world " see ?

@weinoo how to brew the best coffee OK no Roasting ? No green bean selection ? No way ro Grow my own ? No Matter have him contact me he can clone that Kitchen near me. Ill be delighted to help the crew of MC would get this just right. with my help.

i look @ this this way : Mod Pastries then Mod Desserts after all What to Do if this were your Kitchen ? for review purposes

Ooooooo! Ooooooooooo! https://www.cnn.com/travel/article/best-pizza-city-us-modernist-authors/index.html N.B.: Next ? Pastries and desserts

is it possible for a 4 lbs of meat to even fit in an AF ? clearly I ant have one.

I know I could make some up that I never had ... but this sort of thing Ive had more than once back in the day : Lime jello w shredded carrots , that were still a bit crunchy.

I used to have one of these: https://www.amazon.com/Norpro-Cast-Bacon-Press-Handle/dp/B00004UE7B/ref=psdc_3737201_t1_B0002IBQWG?th=1 back in the day. they were very common. may still be somewhere

@Kim Shook id love to have a slice of that pie right now it looks delicious , as does the crust.

if potato is involved go broader. its not so important what you call the result as long as it Eats Well.

Goat is worth trying. Just not worth pursuing. unless you live in an area that offers very young goat ie cabrito

@gfweb typo 130.1.F until tender no extra work for me really once in the Pool , SV does the rest

@weinoo fine book fine series.

cheap ass me used to do the same thing but supermarket ( high end Super, please ) deli counter lox bits and the cuisinart did the rest. @haresfur has the right idea : le the mix mature in the Kelvinator for at least 24 H if not s bit more as menioned for tots flavor.

@chromedome is there a ref to a site where I can expand the graphic to see the subs a little clearer ? thank

and they give a GBP option making is DeLux

I remember that sort of art-work Betty Crocker , loose leaf had a lot of it through out mid'50's I still have that book.

I lived in Spain quite some time ago , for two years. Tortilla Espanola always had onion in it. it never tasted oily an extra was always made as its superb the next day @ room temp. RT TE was a staple of picnics in the country superb w fiesh baguette style bread Spanish bead had more miga than French but not as much as Italian.

I love P.S. with the advent of the iPot , the potatoes now days get pressure-steamed. w the skin on . in a basket above the water. they are cooled and refrigerated. the larger chunks are cut into ' table sized ' pieces for each batch. one interesting method is : Penzey's Chicago Streak sprinkled over the trimmed pieces , not too much and a little vinegar that's the minimum. green onions ( tops and bottoms ) are nice HB eggs are a possibility mayo of course. sometime I flavor the mayo first. curry powder is very nice , ( penzey's has several version ) capers ( chopped , soaked in cold water , drained ( salt removal )) are nice. 1/2 sour pickles finely minced etc.

Ive had curried goat in Jamaica several times. bones for sure , but Id say not so many to make the eating a trip. Im guessing goats that make it to the pot in Jamaica are at then end of this usefulness and a bit scrawny its possible a few cuts where butch3d whole and never made it into the curry.

it is odd the Corian issue w the Anova is not well knwn. an expensive issue id say probably most of th every exchange to the countertop is via radiation (IR) not conta transfer ( hot air ) just a guess.

I understand very young goat is a sort of delicacy , if you can get it Cabrito I think its called , in TX I also have read that the sex of the goat has a lot to do with its mature flavor : " Billy " is very full flavored

@Wait. Wot I did goat a couple of time got the goat from the hi-Lo now gone , in an ethnic area of Boston. I did it outside on a weber, many many hours low and slow. it was quite aromatic I had to 'burn it off ' the weber : 450 F , covered 30 minutes. brushthgrates, nd do t again "" the smell took nearly a week to dissipate from the kitchen. "" I can understand this foe sure.