rotuts

welcome. looking forward to your contributions esp Caribbean food

if its not clear what's in the packages I sometimes just ask. never had a butcher bothered by it. indeed the few Ive asked over the years enjoy interacting w their customers. a bit harder these days : 1 } I don't go to those stores these days 2 ) a lot more beef is cut and packaged off site.

My Friend , the Reluctant Poster from Woods Hole , sent me these pics of a recent weekend dinner : I post for him , as he is too busy lazy : said to be Lobster salad on fennel w lemon vinaigrette 140F Lamb , saffron pilaf w currants and pine nuts BrSps no mention of desert nor wine. betting there were both. Im trying to talk him into 135 F lamb the next time no idea where these Chops came from I like the idea they were not ' over ' Frenched the meat around those bones Im sure was tasty .

@dtremit thanks. the fellow @ themaWorks thought it was the rechargeable , as the screen did light up : it initially light up @ 88888888 across all the fields then settles down to 0000 and you reset . then it went out. I agree : the 9 volt that came w the TStack lasted 13 months. I have no other devices these days that use 9 volt so I don't mind buy a 9 volt every year. very pleased they were so helpful @ ThermaWorks they also included a new catalog : Bummer ! Ill be dreaming of this : https://www.thermoworks.com/Signals 4 channel which I dont need , as I have this : https://www.thermoworks.com/Smoke two channel.

just to complete the battery issue w the TimeStack from thermoworks : got the Duracel they sent me yesterday and the TS is working again. it seems the rechargeable batteries might not get to their full voltage , or something like that. anyway Kudos to ThermoWorks for such fine customer service and if your TimeStack doesn't work w a rechargeable , try a regular non-rechargeable battery.

@robirdstx Id like to complement you on that Poached Egg. It looks perfect. everything about it. we focus on the yolk , of course because its so delicious. your looks perfect : runny , but in no big hurry. lets not forget the Whites ! for me , PE egg whites have a thin exterior w some bite. Im sending you Kudos for your prep. not to say there is no room for improvement.: unless you are a serious footplate licker for th yolk left on the plate a true sin Ive alway found the whole yolk intact fits perfectly in the mouth.

we had both California French and Catalina and Russian [ sic ] growing up. I looked up Catalina and now remember it well : Ketchup ' dressed up '

of note : this is California French of course nothing from Dijon sacrificed

mine was Aldi generic I do remember those dressings before trans-fats , and high fructose corn syrup that can't have been the bad ! Im stilll here ! Ill have to look up Catalina. maybe Aldi has some ? and , Aldi CFD will have its place here just not too much at a time during the 95 F high humid days.

this passes for dinner but late afternoon. a few days ago its was warm here then , but not as hot as it is now I had some ' cold cuts ' to use up some PowerSeed bread and some bagged savoy spinach not baby , more adolescent-ish . the leaves were too small to sub for lettuce in a sandwich , as they would just fall out all over the place but it did taste like spinach and have good spinach texture. so : toast the PS in the CSO. make a ' stack ' of the remaining ham / turkey / domestic swiss and micro it to just barely melt the cheese cut in 1/2 add to the two slices of toasted bread : and lightly torch. a little Kalamata EVOO chop the spinach uo , add the chopped ' on the vine tomato ' use ( prepare yourself for this ) American " California Style French ' from the bottle. the stuff that is a bit flourencent orange ? ( ( did grow up in CA ) its a little sweet , and a little tart and not available Im sure in France and dig in. the sandwich was dry. solution ? no stars awarded , but I liked it. a keeper for hot days. did I luck out or what !

hilarious

my library system has one set of Modernist Cuisine and one set of Modernist Bread at the reference desk of one ( the same ) library available for check out. no volumes lost. the system has 5 copies of MC@ home one copy is ' missing ' BTW wonder why MC didn't publish a MB@home.

these books are ideal reasons to have public libraries. check out a volume , then check out another. or , due to the expense , read one from the reference dept at the library etc. My library system had 2 - 3 copies of MC way way back. many more of MC@home.

@weinoo Ill say this w great respect NM is not the problem. He is a solution. the Pizza solution was fun. note the video. EM [ Mars ] , NASA ( going back to the moon ) [ed.: Apollo went there , what 6 missions ? interesting , and found what ? ] and much of this w public money. are a problem. Pizza books are not a problem. you would love to read these books Im sure. would doing so improve your pizza's ? not really that important .

jut use hot. but wait as long as you can stand it

pick an idem soak it in warm water w liquid dishsoap and using your fingers rather than a dish-pad see what happens. I agree its tougher the n you think if that doesn't work try isopropyl alcohol on a tiny spot w a kleenex , as see if the finish is affected household white vinegar is a third option

@Smithy I don't think you are going to get anywhere finding a replacement battery. Id look for a used one on line or try to figure out if those attachments fit the newer KA rechargeable good luck

its my understanding at least in the NYC area that Nova is cold smoked salmon the name coming from where the fish came from years and years ago : Nova Scotia in the California where I grew up smoked salmon was smoked salmon and there was no nova to be had. \and lox was very rare , as were bagels . plenty of cream cheese. it was spread in the celery stalks and thought to be a bit Shee Shee as an Hor'sSDoover

MarketBasket has gone back to their regular hours : 7 AM. but they are open earlier went back this AM , Sunday which used to be my regular day. 6:40 am people in the store , not many ;. deli crew was slicing and some of the shrubbery was out in the produce section. they take in the ' loose ' shrubbery ever night Lettuce , green onions , chard etc. for some reason. I got this from the Hot Food Section : they are freshly made nat that hour. if the sausage versions are not out yet , they make what ever I want right then. same people doing the assembly as before. 10 times better than McD. fresh , better ingredients. OK : 7.23 times better . delicious. I used to get several on Sundays , and they do fine refrigeerartred and reheated in the AM. I havenet had these for the last 1`4 months. nice. everybody wearing masks , store , as usual Sundays that early is not crowded. check out folks at their stations nice .

there is quite a bit of fat in both wild and esp farmed salmon when you get a piece very close to the head. you can see it. tail , doing the work , has considerably less. you can taste the difference by cooking each ' end ' from the same fish. if you are lucky to get a whole salmon side.

@Kerry Beal I guess in the Ooni, you could use propane for heat ( ease of use ) and add a few hardwood ( fruit wood ) pellets for a bit of smokiness not such a good idea inside .

@Kerry Beal are you using a combo of wood and propane ? is the Zuni bird any different in the Ooni vs a conventional oven if you are only using propane ?

I surrender. Ill have an MR now MC ( Seattle ) has lost its way. clearly..

@mgaretz your trip-tip always looks so delectable/

its possible to repeat bad chemistry and bad technique over and over again and get nowhere in improving your result . "" Understanding of the equipment you're actually using, the ingredients you're using, and even the temperature and humidity of your cooking environment "" My impression is the above quote is what MC is all about. not so much MC the Cat. He understands everything that he is interested in. ' why ' is more philosophy than science . I don't follow, with respect , how cavemen enter into this discussion.