rotuts

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.

@CentralMA I have that same one 20 ++ years old ? working fine. consider some of these : https://www.grillgrate.com it been covered a long long time ago here I have them, as do a few others mighty fine for Vertical Chicken so that the fat does not flare up and car everything. nice purchase you will enjoy it there there are these : for pellet smoking : https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD/ref=bmx_4?pd_rd_w=8j8BQ&pf_rd_p=b56a886c-2bb4-4e74-b4cf-23d7a76693c8&pf_rd_r=14S2NH4WJ9628MGNN0BR&pd_rd_r=70d465af-bc8b-42f4-ad31-dc6cb23e0301&pd_rd_wg=hs6Ul&pd_rd_i=B06ZZRR7XD&psc=1 mine are very old and round works well this sort of thing is newer and does not roll , id guess make sure you get his quality hard wood pellets and you can light them w a torch ! this also has been discussed here some time ago. Happy Cooking !

different groups , cultures etc do things differently. nothing new about that. In France some time ago if not now giving a Patron a slab of perfectly aged , perfectly cooked hunk of meat was unheard of. that same hunk , was sliced , nicely laid out on your warm plate and appreciated that way. nothing wrong w want g the Hunk Whole etc based on your pref.s but Hunk Meat I think is an American thing and a tasty one if that's what you are looking for.

@liuzhou pleased to see this. glad they have long stems. few people know that the ' heart ' of the artichoke extends down the stem. and if the stems are fat enough , are worth carefully peeling for that ' extended heart ' here they are usually cut more flush , I think for shipping purposes but some cleaver Markateers are selling them ' long stem ' in places like WholeFoods , as they are sold by the lbs , so those stems cut off , are not Money in the Bank. I grew up not far from the Artichoke Capital of the World in CA. love them myself , as did my6 family.

people also drank beer rather water for quite some time as it was safer than the local water if they could afford it

very true. my point was that recommended times , via a web site for SV are not exact. when timing a meal SV is the most forgiving . adding a little time for the SV rather than using the WebTime , does not affect your meal. if the web site suggests 2 hours 20 minutes , adding 20 - 30 minutes more for SV give you flexablitlity to fix your other items to your exact standard . the SV for that meal then follows everything else.

any more info or ref. for the ice cube tray accessory ?

I don't think you will get to equilibrium @ 45 minutes for a 2 " steak from the refrigerator , lets say. room temp for starting ? un clear "" Cook for at least 45 minutes, and up to 4 hours. "" remember F.M. is tender . @ 45 min the center will be very rare not so bad if you have a nice sauce to add some flavor a key w SV is : "" and up to 4 hours "" id not rush SV , especially at the lower end of the time suggestions because you dont have too.

how thick were the tenderloins ? 2.5" thick takes 5 hours 10 minutes https://www.amazingfoodmadeeasy.com/pages/sous-vide-timing-ruler-instructions to get to 131 F ( close to 129 for our purposes ) for review purposes : from the above link 1.5 " is 2 h 20 min. Ive seen more complete curves in the past but I can't point to them just now. one big benefit of SV , esp at those low temps . a little more time in the bath isn't going to ruin the meat.

and its a fine movie indeed.

Lets go back to those Logical Spots : I needed my BirthCertificate to renew my MA drivers L on line. OK of course the is this Star this , but Not that these days re Airline Travel I do have a PassPort , but its expired I have not , expired , just yet. so : looked here , there , various other places for the BC : nada ordered (2 ) from CA 10 -12 weeks , $ 25 USD each sooo get a few Bazillion of the new APPL finder beep-ey things , just get lots and attach these to those soooo valuable things and , well ? nice for you and F.D. : I do own a few AAPL shares more than my digits on my hands and ab0ut the same as my toes . Buy Buy id have saved $$ 50 USD w an APPL finder just saying and yes indeed :

thank you for sharing w us your trip esp under the current circumstances I still can't get over MP's outdoor travels cheers and thanks again

@lindag consider SV CkBr any simple system yo can Muster re S v C : 1 ) texture in your mouth 2 ) surface area to absorb additional add-in flavors.

BTW in my Aldi all hams are 50 % off these I think are refrigerated at least they came from the same cases I got my bone-in spiral @ easter time. I don't think they are Fz , and there was a notice taped on top of each compartment . can't say if it's the same for you. Id love to like Ham a bit more .... and get a spiral boneless for summer sandwiches. dosed out and vaca'd and Fz I now realize that spiral boneless even though the initial cost ( even on sale ) it higher then end result on the plate or in the sandwich is less expensive.

@lindag very interesting would e enjoy your review you prefer these over various others on Amazon ?

Odd place , Aldi but fun when empty during Senior Hour

perfect logical spots are exactly the spots you forget abut. I have a lot of stuff in those spots.

@Kim Shook exceptional fine choice! enjoy

just fake P.C.

even odder yet. wed - thurs I can understand regional sales .based ob local supply but id imagine start dates to be ' weekly ' some here are Fri - Thurs

Aldi has an unusual business practice : I get the supermarket circulars in the US mail , either Thursday or Friday. Aldi's circular ads start Monday - Sunday. however , the meat sales , including fish , start on Wednesday and all are " while supplies last " unusual . Are they trying to get me in the store Monday , for 49 cent mangos and back again on Wednesday ? odd.