rotuts

very interesting. watching that vid , brought up others at the end this one is interesting : N.B. : The Camber Vac ! and of interest ; why didn't the smaller cuts get Vac'd ? just sealed ?

@blue_dolphin great insight and new ideas ! Ill make a note of your comments when I get to this ( might be a while 0 ad pick two bottles of something Ive never tried. Excellent ideas .

Im posting this question here as you would have had to go to the liquor store to get either or both of these . Im thinking of getting either Tia Maria or Kahlua Ive had them both , but quite some time ago. I vacationed in Jamaica a long long time ago and favored Tia at that time. I plan to drink them neat. no cocktails . if you had both recently , what do you think of either ? Sweeter ? longer aftertaste ? of course , I could get both if they were that different . Unfortunately Tia Maria is not available in those tiny airline bottles ( $ 1.99 for Kahlua ) thank you for your insight. P.S. : its been a long while w TM or K for me so the whole business may have changed. a very longtime ago , Cointreau was made in FR and that what was sold in the USA. then it was made in USA. notable difference . FR much better , finer product. don't know now .

@TicTac interesting. after you thaw the fish over paper towels : "and then seal it up, either putting a bowl on top, plastic wrap (if I go this route, I ensure to avoid it touching the flesh - my plastic(s) neurosis) in the fridge for a day. " you reseal the fish , patted dry in a plastic re-sealable bag ? thanks for your input interesting idea , that makes sense once one thinks about it keeping the thawing fish out of its own puddle.

@lindag it will be fine , as long as the GrPk was handled correctly. you might adjust the seasoning for the last 15 mninutes If your result isn't close enough to the beef.

@pastrygirl thank you for that detailed review. I looked at their weekly ad on line, and it was much shorter than other stores and nothing stood out to me. Ive read over tie in the WSJ that there are large ( ? ) companies in the food industry that concentrate on overstock and almost-expired items. none near me.

has anyone been to one of these stores ? read this and was curious to see what they are like and what do they carry https://www.eatthis.com/news-grocery-outlet-opening-new-locations/https://www.eatthis.com/news-grocery-outlet-opening-new-locations/https://www.eatthis.com/news-grocery-outlet-opening-new-locations/https://www.eatthis.com/news-grocery-outlet-opening-new-locations/for some reason I can't post the ref : https//www.eatthis.com/news-grocery-outlet-opening-new-locations/ https://www.groceryoutlet.com thanks

what a wonderful trip for you ! thank you for taking us along.

@lemniscate Indeed. but then you have to go to WF. I won't say WF is a BlackHole , draining your financial accounts. but it certainly is The Event Horizon . https://www.space.com/black-holes-event-horizon-explained.html Amazon personally sends UPS to my door to pick up their stuff. probably because Im Special and currently pretty hot.

@Smithy thank you for your detailed review. Ive had mushy Fz fish, and feel that in the thawing water returns into the surface cells and that's the mush but I have no idea why or how it can be prevented. I do fillet Salmon the same way : 1 ) hot pan , skin side down. temp of pan to get good color on the skin w/o burning , as quick as possible w/o burning 2 ) flip , and put the pan in the oven to finish of not , the temp of the oven does not need to be super hot. the temp of the oven determines how long the Salmon stays in the oven to get your desired doneness. takes less time in a very hot oven , but tricky to get the salmon just right a lower temp give you more time to do other cooking , and is more forgiving.

same here. its as if id didn't happen

@Wait. Wot looking forward to to seeing your results. nice drip pan combo. and idea to think about ; get an oblong aluminum pan. the disposable ( but you are going to use it over and over again ) type I lined mine w parchment paper , caught all the drippings and was an easy clean up. those disposables last a long long time if you take care of them and they come is all sorts of sizes.

@gfweb looking forward to your review of your new stash. I have the site BK'd hoping someone tries their meat along w their fish.

@liamsaunt I look forward to all of your trips. Thank you for sharing this one.

Thicker to me means its cut closer to the head. thicker might mean ' for uniform cooking ' for sure but Id love to be able to get the cuts closest to the head. some you can tell by the ' shoulder ' fin indentation.

My question about where the cut comes from simply gives me a good idea if they do grading of some sort , based on different flavor and texture. ( ie Fat ) they seem to , which I think is a very good thing. Id pay a reasonable amount more for cuts closer to the head . Im keeping this place in mind for the future ! P.S.: that's not to say that the rest of the salmon is not top notch freshly frozen fish.

@Smithy what plan did you get ? ie the order we see in the pic and your description

@Smithy thanks for your through review inc packing I have an odd question : on the salmon(s) : did the individual Fz packs have both ' toward the head ' filet and tail filet ? Im hoping they have plenty of TTH filets !

@Duvel pls tell me a li9ttle more about those dumplings. I went through a ( delicious ) dumpling phase a while ago. made them every night. my template was this book : https://www.penguinrandomhouse.com/books/165778/the-german-cookbook-by-mimi-sheraton/ also made the saurbraten

I used to do the same, as above but grew the melons semi-vertical ( 45 degrees ) on a trellis like system I made. saved ground space , and keep the melons clean and dry

anyone know the details on this knife ? it was on a recent CookingShow. not the knife they recomme3nd , but one that's used. thanks

All of this is Business. perfectly fine , if that's y0our business model but , acknowledge your re-prints by law. than its up to the consumer to deside how many Rx's , the same Rx's , do you want to buy

@Aki interesting work ! what is the sensing device you are using ? Im wondering what sort of data you might get w the pan 1/2 filled w water for 100 C or less ? and oil for higher temps ?

ATK are true Artists of Churn. I discovered this many many many years ago when their books were on ' sale ' at an early amazon for 40 % off. then Google decided they were going to create a ' bill pay ' system , a bit like PayPal so , you got an additional 20 % off any book @ Amazon and some how , this used your credit card. so I got quite a few ATk and they were worth reading back then then i noticed a dupe , them any more dupes so I called them in Brookline MA , they answered their phone back them and got to an editor. they said at least 40 % / book was ' new ' I stopped buying. and used the l9brary. BTW \doing what they are doing is against the copyright law. you can re-publish material that was copyrighted but you have to indicate on the InfoPage what those previous CR material was they don't do this . CK move that same economic model over to MilkStreet but I must say the current ATK is a manufacturing Cabal of ATK cookbooks. they get first prize for Production.

im not impressed by AP Day. on the one had , there is nothing I need and not much Id like then read this : https://finance.yahoo.com/news/amazon-prime-day-deals-expected-100000389.html I did not realize 3d party merchants ' bid ' on advertising words. JB is clever