rotuts

tasty yet vertigo--ish :

@Chris Hennes thank you . is Detroit-style a sub set of Deep Dish ?

Im a bit late w my tomes re : Deep Dish , or Rectangular dish Chicago or Detroit or right here : is deepDish style mentioned in the tomes ? many thanks P.S. saw that Detroit , in the Cooking w thread nice very nice

a certain M.Felon pre-felodious days published an Rx copied verbatim from an american's fr cookbook , he living in FR for quite some time back when. he sued , he won. later , M.Felon copied another Rx , as before from a second book by the same author . he sued , he won not sure if any of this mattered to M.Felon

@Chris Hennes that looks fabulous my kind of pizza. oblong 'pan 'pizza was popular in th N.End BOS some time ago when i used to wonder around. sold out instantaneously when school let out. does MP mention ' Block Cheese ? ' I guess its a local ( Detroit ? ) name for brick cheese : https://www.jsonline.com/story/entertainment/dining/carol-deptolla/2021/04/05/detroit-style-pizza-shines-spotlight-wisconsins-brick-cheese/4808674001/

@JoNorvelleWalker too much Orange in the pic ? it wasn't Orange Bread , was it ?

@Raamo completely agree w you on Z's w pizza.

@Duvel outstanding . are those hocks fresh or smoked ?

@blue_dolphin "" their own version of the pasta, made in Italy, not the Sfoglini version. '' for me , there is the pasta itself , (flavor , texture) then the shape . I wonder if Cascatelli was able to license their ' work ' I hope so ! Ill try Tj's , w a light tomato sauce .

Oct 27 thy say now.

my MP from Amazon , shipping Oct 12 - 14 th has been delayed .

@weinoo no idea . it just showed up when I looked for CapeCod map. on further magnification : I just think google put a red thing-ey in the middle of cape cod. max mag :

thanks

@ElsieD if you have an iPot : wash the beets , not too vigorously take outage '' spots ' the do n to look appealig and cut in large chunk , skin on and iP in s basket love the 1 cup water pull out when done possible use cold water to chill en9ugh so you can handle peel off the skin and use as is orr chill fnurthernfor the future My RedBook w the times has moved on so I can't give you the times but those times are here on eG next to most everything else that works is well

@andrewk512 nice very nice would please point to that Lickerland book I missed it. thanks.

yes not paper towels lint free something very very very old T-Shirts the ones so thin you can see through close to lint-less I know this from woodworking

as you motor down to The Cape at The Bridge turn R rather L rather than being ' on the Arm ' geo cape talk consider above the elbow all the way (almost ) to the shoulder : the red thing-ey just was there not the Spot WH night be good Luck

@blue_dolphin Ooooooooh! see it ? post it here soo soo their biz model didn't work out ? and TJ's swooped in bought a lot up and soon we might try it 1

nice you will enjoy this book cheers remember : thin thin thin 2tsp might be thin etc but it might not be TTTTTT

Im a gib fan of Grace Young 1 Ive seen the ginger scallion before , maybe from https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=sr_1_1?dchild=1&keywords=the+breath+of+the+wok&qid=1633544310&sr=8-1 might fine book , but im not sure what the ginger // scallions do but Im betting its be done a try-zillion time in China Thin Thin Thin Thin is your CoPilot. thicker then TTTT will not polymerize easIly and just burn off . and last for ' some time ' take your time , and TTTTTTY. enjoy ! very interring the handle comes off Nice hope the ' stem ' is OK dont oil that just guessing enjoy even more !

thank you for the zoom link. works for me . very interesting , although Ive only seen a few minutes of the file . plan to save it for later.

@johnnyd my few cents : you do not want to scratch the steel , while removing the ' Shipping film ' however , you can fix that up by using the finest wet/dry sandpaper you have im not sure of ' pores ' , but it sounds good ! you can do the whole wok in an over , top and bottom , at the same time just wrap the wood parts w w very wet small towel or clean rag so it does not burn I like flax , if its been kept in a refrigerator or is not too old. if its old , it may have slowly polymerized . it will be ' gunk-ey ' rather than free flowing. the key is to use very very very little oil in each application . the thinner the better , you will just do more coats. 6 might be fine as you will be adding coats as you use the wok for cooking. I can't address if there is a difference for the first coat on hot hot steel or on cold steel then right into the hot hot oven. if you have a weber , might be better to do outside. thin thin thin coats are what you want. congratulations Im sure you are going to enjoy your results

@Annie_H your SC's look fabulous Im a huge fan of croquettes . esp Turkey croquettes after thanksgiving esp. quality Ham and thick WhiteSauce etc. love the idea of ShreddedSalad , new to me. Kudos your way.

i wonder if Tj's makes anything at all . they don't make Nuts , Cheese , Wine they contract out Id think. sometimes they ' buy out ' the entire stock of something if they think it would sell well at the given price . a zillion years ago in CA , where TJ's sells wine , beer , and liquor I was going to buy a bottle of GranMariner the check out clerk pointed out a very very large display of an orange liquor , from FR that had a completely different bottle shape and was about 1/2 the price he said it was very good I tried it and it was very very good. since i didn't by the original GM , I did not taste them side by side went back to buy a few more bottles came back a day or so later for a few more all gone , and that was that.

this might only interest me ; is a distributors profit different for a large ( say Total Wine ) outlet than smaller individual bar/restaurant outlets ? given ' tight ' supply supply should move where profit is higher possibly including total volume / vendor.