rotuts

Im putting this in Lunch but it was more like Breakfast ; went to MarketBasket very early for SeniorHours 5:45 am got a few things , including my first loaf of Dave's killer Bread : 21 seed : made a HoneyHam and Swiss ( picked that up at the Pre-Cut cooler ) lettuce , tomato sliced thin ( consistency of an apple it was ) mayo dijon had not had a sandwich like this in one ++ years. it was very tasty. I liked the bread for this sort of thing.

Im having Joseph's https://shop.josephsbakery.com/products/flax-oat-bran-whole-wheat-pita-bread w https://www.cedarsfoods.com ' Traditional ' and Josephs' falafel w a few drops od green tabasco nice enough I D/L'd the Duval movie reminded me of : https://en.wikipedia.org/wiki/The_Absent-Minded_Professor

@heidih if you'd SV this cut of meat is delicious SV as an initial step.

@Kerala wow. wha an evil suggestion add Gin to a fizzy wine , etc. I tried just now a still white wine my Table White from TJ's TJ's Coastal Chardonay from TJ's Maricool Muscadet I mix these : 60 % MM // 40% TJCC sometimes I MR them soo I added just a bit of BBS to the mixture. nice very nice probably too nice beware !

ive noted the bread is in my area hopt to try some soon. thinking about a Tuna sandwich on 21 WG.

@weinoo fine ref. thanks.

@Duvel nice. always nice. how do you do you do your MR ?

have to try some Bombay Blue Saphire in my next M.R.! thanks @Kerala

Anova . make sure the gap for the clamping mechanism fit your cooking vessel I use ' beer coolers ' varius sizes. the newer smaller Anova has a narrow gap w the clamp. it would not fit the various beer coolers. thy are lightweight , when empty and say to store.

@Duvel always fine and interesting food as you share w your family nice to have your own brewery of course .

1 ) its NYC 2 ) EMP is a business , a restaurant for profit nothing wrong w any of the above it will make no difference to EMP who patronizes them since , as far as I can understand in FR the food industry has not chosen to look into , nor invest in "" Fake Neat " nor has Spain , Italy , etc gastro tourists aside the ref's above suggest , Good Luck EMP I do wish the well but it a party of 2 , etc were offered an Anova over your dinner ?

for 335 $$ for two 670 $$$ and then there is the Wine Ill try something else. that's like an Anova oven almost. id rather try that

Im not a NYC person but id say $ 100 for a ' nice ' meal uncrowded restaurant , no coat and tie req Parka's are OK is quite reasonable. not for me ,but for Them

having a little time on my hands , I decided to see what the WineGuru's think : https://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetableshttps://www.npr.org/templates/story/story.php?storyId=94630846 https://www.foodandwine.com/vegetables/4-wines-pair-roasted-vegetables etc my ' paste ' function is not working very well tthis AM you can google if you like. most suggestions are white wines , and lighter reds : read : less expensive wines . have a not found an expensive Grande Cru Chablis mentioned and a fine wine it is ! attractively priced , for a good to great year at a lot !

@AAQuesada I have this book ! its a true delight . it was gifted to me and i thoughtly enjoy it of course , you have to be partial to The French ! I live in FR for two years , and 2 years in Spain. Id love to see a " Let's eat Spain ! "

I don't imagine $ 335 meal would appeal to strict vegans. a conjecture for sure. after all , NYC is not bit an average place , and enough NYC people with " too much money " might go there , to ( as stated on the Beyond Meat container ) ' feel good ' ( ive forgotten the full quote ) of interest to me : what will their wine list look like ? does an expensive well aged red burgundy go w roasted Beets ?

thank you @Anna N I didn't realize :L "" In a 2016 episode of Netflix's "Chef Table: France," Passard explained the about- face. Removing meat entirely had been too radical, he said, too shocking for his customers. He compromised by bringing back some poultry, fish and shellfish to the menu, while still focusing largely on vegetables. L'Arpège "" I also agree w @weinoo profit from booze is critical interesting to see hype this works out.

I am also very sorry. my parents moved on, some time ago , in their own home. this was a gift to them and to me. Im very pleased , that you were able to make the trip a few years ago as a surprise answer Funny Hats ! and it was a long long trip. good for you for doing this ! it mattered a lot them and it matters a lot now. BTW : I think there was some Guinness Involved ? maybe some Bangers ? Kippers ? Im pleased you to0k the trouble it is meaningful to you now + the Kippers and Guinness

@gfweb it does taste like celery , a flavor I don't mind at all at least they strain out the stalks. I used to like both version , a long long long time ago then I realized its one of many NaCl bombes in the supermarket well before i has to start taking a mild diuretic Tj's has a version , it has a bit les salt. I meke my own tomato juice from tomato paste no salt . two small cans , or one double can you dan do the math if you like make a fine tomato juice. I add green tobacco , some finely ground TJ's salt free 21 herb salute , and a little olive oil ( Kalamata ) over the top in the glass Ice cold of course , w lots of ice. very nice. I use a different salt, which has been mentioned before.

@cteavin brilliant !

As some people here know , Im Fond of my Fonde-less pans I enabled myself this time : the flat whisk on the L is Cuisi-Pro , over 20 years old. they had or might still have great stuff A Canadiene company I think . have their Micro-Plane's and measuring spoons and cups. the Cuisi has a little damage on one wire where the silicone separated. soooo note the three on the R Different sizes , sold as one unit . nicely made and I though id like the GoodGrips silicone coated whisk why not. many of of know , Red is Best , so there it is. these flat whisks work well when dealing w Fonde dans YourPan Fond-Less or not. if you dont have a flat whisk , consider it. Red is Best

Thank You , Enablers ! I though I deserved a treat . I dont really need the middle item , but well ... the masher on the L was my mothers. it has a green handle , painted over wood \a long long long time ago; it pre-dates WW II. the oxo on the R I use all the time so now I have three ! the middle new one might be more efficient when I mash up Bean w Bacon soup , the way i like it. will report back on that.

I know. It was fun to walk around there when it was brand new , as there was no other store like that. nic3e people , decent prices.

there is a 3 star restaurant in France that went Vegetarian some time ago sorry , I don't know if Vegan vx vegetarian etc. Much French Heming and Hawing it got its 3 starts back sorry I can't remember the name. the was a video series on the restaurant . sorry I cant remember the name , but i know I have a the videos somewhere ............ it was pretty interesting.

I grew up in the Bat Area I know all bout Orchard Supply. wonderful place.