rotuts

I buy unsalted; its easy to add my own salt or not. I used to get supermarket brands now I get ' premium ' bands Land o lakes , Challenge when on sale , and vac and freeze. open the vac bag , take out one stick reseal the same bag , back into the freezer. unsalted. some time ago I I got KerryGold , etc but I dont taste a big diff. and KG etc is over priced.

@Kim Shook ML-S ? you are going tp love it any way you like a sandwich

Vermont Creamery has some outstanding Brie // Camembert // styles cheeses I had them for a long time and , if you select the oldest in the cheese case , and bring them along at room temp they are as good or better than any FR similar style @ the ' very good ' level ( FR ) I hope to get to Tj's as soon as it cools off. pls consider airing this cheese ( the St. Albans ) if you like that sort of thing

@Maison Rustique call them ! Ive done this in the past for ' limited ' cheese issues like cheese of the month. they gave me an idea how many they had and if limited , they put aside a few for me to pick up in a few days.

CSO helped again : CSO'd Daves , as mentioned above. bread is at least 10 - 11 days old , and kept in the coldest part of the refrigerator. CSO # 6 toast directly from the refrigerator. left too cool. light brown toasting , some crunch not too much the TurkeyMeatLoaf an award winning Rx of mine I have not made in some time one pack of ShadyBrookFarms ground turkey . 20 oz. I went w two eggs , and added larger amounts of TJ's Fr dijon , Bell's seasoning ( kept Fz and VacPacked ) RedBoat40 , Wrights Hicory lq smoke. the ' panade ' was rolled oats finely ground in a blade coffee grinder Planned to use most of the loafs of sandwiches , room temp so upped the ' flavorings ' I added quite a bit more ground oats than what I rfemember as the ' mass ' was wet. still it was fairly wet when it went into the Pyrex ( original ) pan , w ' ClearAdvantage ' coating ( wait for it ) I started cooking @ 325 steam , as I wanted a lower temp cooking. cranked the CSO up to 375 ( steam ) to get some color on the tiop : it still had some hints of ' pink ' and was very smooth and very tender , so more like Pate , the kind that approaches spreadability. it was outstanding. no bacon or bacon fat ( artisanal ) was added. to make it an easier prep so much tastier than deli ham etc. as you've been waiting patiently : the pan had some dried ' fond ' on the bottom usually , w bacon I bake at a higher temp and get bacon fat and fond mixed together and use it for gravy made at the3 same time it had been so long since I made a TML I was horrified at this potential loss of flavor. I let the glass pan cool and use a nylon spatula w a sharp edge to it and all the fond scraped right up. some was very dark , but not burnt. that ' ClearAdvantage ' really works. it in the refrig in a small pyrex prep bowl for gravy add ins ( maybe after it cools off ) TML baked inside even w the CSO is interesting when then temp inside is low 80's , and outside its 90 F and v very humid In The Day , I used to take the CSO outside during Heat and use it that way. Same for the iPot. P.S.: the TML=> Pate was tender and moist I lucked out !

late lunch yesterday : Dave's CSO'd from the refrigerator left to cool . lettuce , tomato ( OK supermarket --after Home Aging ) and TurkeyMeatLoaf a specialty of mine. this version was more of the Pate version than the AmericanMeatLoaf version delicious . more details here : https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/page/99/?tab=comments#comment-2309462

a trick I learned quite some time ago : when layering up your sandwich ; remember you might be planning to cut it in 1/2 (?) before inhaling it. even the finest knife , property maintained can 'squish ' the sandwich while cutting through the top slice of bread. solution : cut the top slice before you place it on top. wish I'd thought of this ]but no. it was in Cook's Illustrated a long time ago in the readers ' tips ' section try it. works fine re : squishing issues.

that bread that makes the simple FR ham sandwich so spectacular is very hard to find unless you bake your own. a sandwich is very much about the bread get the bread right and you are more that 1/2 way there . Dave's bread , toasted or not makes a better sandwich for me than other supermarket bread w the very same fillings.

I thought Id post this here Ive been getting Dave's bread for a few weeks. I like it as a ' fresh ' sandwich bread and mostly toasted to different levels but Dave's isn't used up some times fast enough : so : into the refrigerator it goes . no more ' fresh ' sandwiches but it makes mighty fine toast right out of the refrigerator and at lower settings , ' decent sliced bread ' CSO scores again.

@shain "" Sea urchin, --- . Like butter that was dropped into ocean. exactly so The Deep Sea not the sea shore.

thanks. looking forward to it. please be careful

@Paul Bacino are you better now ? at lest there was some shrubbery Ill stop there : that TubeSeak doesn't look even remotely warm Dave's Bread looks like it will take up the slack. just saying,

@Objective Foodie nice I hope that's a really really large plate.

I use the iPot for pressure cooking . both ' in the pot ' ie ragu or pressure streaming , above water or for stock.

I do this for making further stock. start w Fz add new bones etc if there were any ' heat issues ' ive had w the iPot is ' Saute ' heat is very uneven , and you might get scorching if you do not stir often so , for me , I don't use saute if you ' sautéed ' Fz stock to defrost it ....... ?????

@FauxPas and a Morris to boot ! nice

you have delivery options w every carrier : signature only leave at door / in the back etc for neighborhoods that are considered safe enough . Ive never lost a package \sometimes the packages is delivered to another address by mistqke I call UPS the driver picks up the package and re-delivers. there are not that many single family homes these days where someone is home if hand delivery nw signature was a requirement Amazon et.al. would go out of buisiness and your ' card-board futures ' would be worthless. How things are done in The City are no doubt quite different.

re: PPirates I live w of BOS. 'burbs Amazon , or any other delivery company \ is responsible for loss. loss has gotten to be a big deal for UPS // FedEx // and Amazon. enough people claim to have not received their package that the delivery folk take a pic of the item in your ' porch ' you get the pic w your email delivery notification.

@liamsaunt ' stuffed french toast '' one pic up fro the empty beach pic what did they pour over the FT ?

@Anna N nice. pep / time // temps ? cheers

""" ......... can expect to see the new fee as a part of a new pilot program that Amazon is rolling out. "" what a bit of Jibber - Japper Amazon has not figured out groceries so no more subsidies '' rolling out ... ? '''

@Ann_T Ive been thinking about MB's for some time would you consider sharing your Rx for MB's ? Id appreciate it.

interesting article browning the meat adds immense flavor however , if the meat is only 1/2 submerged it browns as it bakes in a covered pot you just flip the meat over 1/2 way through if a solid pice , or stir from time to time making sure the meat is only 1/2 covered/ easier to do , and just as tasty.

I didn't care for my two IKEA non-stick pans. not so non-sticky and uneven heat on a gas range but these I love : https://www.amazon.com/T-fal-Nonstick-Cookware-Thermo-Spot-Indicator/dp/B000GWG0T2/ref=lp_289829_1_10 I have all three and they are said to work on induction

IKEA has a lot of induction pots and pans at various prices. Id start there for ' utility ' pans https://www.zwilling.com/us/demeyere/cookware/ are much more expensive I have one of the middle sauciers I like it a lot. never got the induction range to go with it alas. https://www.zwilling.com/us/demeyere-atlantis-3.5-qt-saucier-with-lid-18%2F10-stainless-steel--25924-41524/40851-228-0.html?cgid=our-brands_demeyere_cookware_atlantis#start=1