rotuts

@Anna N nice tots ! like the mayo on the side. I beginning to wonder what would happen if : 1 ) one SV'd pork belly 103.1 F ' until tender ' 2 ) chilled the PB 3 ) sliced the PB into appropriate sized ' chunks ' 4 ) air fried from cold PB chunks until very crispy ? Im not sure I really want to know. but I have a vision .....

BTW: nothing fancy no additional expenditures : just lift the tank. and get a second tank

easy = second tank done.

@Anna N " What size tank? " empty ? too small? empty is the key take home. maybe

@Duvel ive , for some time a second tank 20 years if not more back in the day i used my Weber 3burner for longer colder etc consider it local prices and tax apply. why ? it happened yo me doing Goat Ribs tank ran out yite a busy ago.

@KennethT ThaiNoodle's GPs look like yours still mighty spicy wonder how spicy fresh are then I found this : https://www.nytimes.com/2012/10/10/dining/fresh-green-peppercorns-are-sold-in-new-york.html its probably behind a pay-wall here is the pic , for review purposes : for further review : N.B.: the dat3e of the article : "" Oct. 9, 2012 Peppercorns, the prized fruit of piper nigrum, a tropical vine, are used when they are still fresh and green in a number of French recipes. But until now, the only greens ones available in the United States have been canned, in brine or dried. Denis Heraud, a French filmmaker and painter, has entered the peppercorn business, importing fresh green ones that are grown on a farm in Costa Rica, with no chemicals used on the plants. “The terroir is what makes these so wonderful,” he said. “They’re the grand cru, the Lafite of pepper.” The peppercorns are picked in tightly clustered little branches and, if kept refrigerated in an airtight container, will maintain their color for a few days or more. Eventually they turn black, which does not affect their quality or their clean, spicy pungency. Add the fresh peppercorns to sauces (they take beautifully to butter and cream), or scatter them on fish or meat. Or, as Mr. Heraud is wont to do because he believes they are healthy, you can simply nibble a few from time to time with your tea. Once they blacken, the peppercorns can be dried out and, after many months, they will be suitable for a pepper mill. When ground, the dried peppercorns provide a somewhat sharper flavor and aroma than the fresher ones. Fresh green peppercorns are sold at All Good Things, 102 Franklin Street (Church Street) for $20 an ounce (six or seven branches) and at Dean & DeLuca, 560 Broadway (Prince Street), $3 a branch. ""

@KennethT interesting . so the ones I get from ThaiNoodle are brined ? hard for me to tell , as they are so hot.

@&roid where did you order the ' sanding tool ' from ? Korin seems to have one , but it looks a bit different from the pink one https://hasegawaboards.com/scraper.html can't figure out how to ord3er from the above , the pink one it seems to have two sides unsure bout the one ( out of stock ) from Karin thanks

@KennethT where did you get the green peppercorns ?

my friend who does not post is gearing up for a Pizza Night @ WoodsHole MA : That's Penny and Archie prepared to ' help out '

@Ann_T Delicious ! Id like to hear a little more about ' Platter for Two ' I see prosciutto , tomatoes olive oil ? what is under the P ? the white center item ? mozzarella ? fresh ?

@weinoo I have both types of boards. eG encouraged me I appreciate that. The Dishwasher Here stores Pyrex and lids. because I can sorry about your board issues. I am enjoying both types. although I could get by w one version depending ........................

these are commercial establishments . it makes sense to reduce risk : Illness ,suits etc. you want extra rare hamburger , ir raw ground beef ? make it at home its not hard to do. I doubt a commercial establishment went out of business for dropping steak tartare from the menu.

Ive used Donviers for a few years in UpState NY while visiting. Creamery almost within walking distance. they D's worked fine after the first attempt I left the ice cream too long in the D. needed a chisel to get it out. IO should be pleased that was about 4 times a year the fat content of that cream was remarkable. you almost had to reserve it in advance. which i did.

Sale od sorts @ Penzeys two free items free @ stores , free w usual 40 $ min for free shipping $ 20 order shipping down from $ 8.95 to $ 4.95. https://www.penzeys.com

@blue_dolphin what is a waxy wrap ?

at a certain age don't be so sure

@Duvel interesting was the basil a bit ' burnt ?' Modernist , on their trailer for Mod. Pizza on their demo pizza , they place the cheese over the basil to prevent that in a very very hot oven new idea for me I used to puttee basil on after cooking''

this thread is killing me thank you

rough guess : what do Mary's birds go for @ WF ? approx. Ive always wanted to try one of M's turkeys. still saving up for it.

@AAQuesada @blue_dolphin "" Mary's Birds "" these ? : https://www.maryschickens.com turkeys: http://www.marysturkeys.com has anyone had the ( a ) Turkey ?

@liuzhou a fine and informative thread thank you

@scamhi 12 bottles for 8 ? that's about right .

this will get us to the WS , soon but , https://www.everythingkitchens.com/vitamix-vs-blendtec.html I found this after the Revelation that both the VMX and BTC heat up the container contents it therefore follows : weigh white flour // measure cold milk // same with cold butter of course , some fresh ground nutmeg. White Sauce ! clean up blender via blender. Ig gain so much weight ! BTW price range the same : Vitamix or Blendtec just in case I need that info.

Ive always used hot milk. never had any problems , no lumps when milk is added slowly. problems from time to time w cold milk.