rotuts

@weinoo "I wonder if canola oil is the oil of choice at Le Bernardin the restaurant?" no idea. I am a student of higher end cooking shows. GB , BBC , iTV has many some time ago there was : https://www.imdb.com/title/tt2295297/ Cookery School. Im not a big fan of ' competition ' shows but this one was exceptional. A series of dishes were demonstrated by Richard Corrigan : simple , medium , more complex. then the ' students ' made them were critiqued and one left the series. RC is one of my favorite chefs to learn from some out-takes : https://www.youtube.com/watch?v=c5GT56KSnpk now , he used Canola Oil. but it was an oil much darker than canadian-oil we get in the USA. Ive also seen this darker canola used on other higher end GB cooking shows. I wonder if its a lot different than the pale stuff I can get here. https://www.theguardian.com/lifeandstyle/wordofmouth/2012/jun/12/rise-of-rapeseed-oil Im no fan of USA Canola. any ideas a few more RC's : https://www.youtube.com/watch?v=iNNo1I3R3Js https://www.youtube.com/watch?v=siPeTN0CeE4 https://www.youtube.com/watch?v=XOQYbuyauQ4

Frito's Scoops -- by brand , and a freshly opened bag Guacamole as a dip , a bit spicy. Clam dip , home made. ( canned clams , cream cheese , garlic --- 24 hour aged ) enough NaCL for weeks right there 1

for me cilantro is a key flavor add-in for banh mi I like it w most spicy dishes. Mexican etc. would not think of it w say , boef bourguignon

Im coming up on the One Hour Mark for the experiment. thought Id better report in just in case : I need to " Burn a Hole " Id know what to do if I were in Normandy but there is not a drop of Calvados in sight. I thought of pulling out a StemLess and make up a large TJ's person home blend White Table Wine then thought : " would that lead to a Bezoar ? " https://www.merckmanuals.com/professional/gastrointestinal-disorders/bezoars-and-foreign-bodies/bezoars I went for it anyway , as my PersonalBlend Stands Up to Ice. so far OK

Ive done the tomato test w top of the line garden perfectly ripe tomatoes from my own garden and done them double blind. red , of various strains , has more tomato taste over all non-red cultivars Ive tried. and I have not tried yellow and red watermelon at the same time. seedless has less flavor than seeded Supermarket water melons , in california , not NE. no fruit is very good in new england , except local apples in the late fall.

McD is sending coupon sheets around again. or , being Vaxx'd I chose to look at one rather than re-cyle. I Braved-Up and went to my local , drive through 10:45 am , only one car ahead of me I got two Crispy Chicken sandwiches ( CCS ) one was Spicy CCS, the other DeluxCCS the chicken portion was hot , crispy , and not greasy in each prep. the SCCS was nicely spiced , rare for a FFJoint id say. it had pickles ( 2 ) and SpecialSauce. the DCCS did not have spice both were hot , and crispy. the SCCS had lettuce and tomato the chicken portion was generous Id say for FastFood the spice covers up the fact that the chicken was on the dry side. both were. the tomato helped that out a bit the buns were on the dryer side of things overall I think they copied Wendy's Spicy chicken etc verbatim. the bun ( its been over a year ) was fresher @ Wendy's and Wendy's added extra tomato and pickles to the Spicy Crisp. sand. it came w them initially , unlike the spicy McD version. I wonder if the bean counters @ McD decided the cost od the SpecialSauce prohibited the lettuce and tomato on The Spicy . no SS on the Deluxe , and Im sure McD worked out the expense of the to the nano-penny. over all , McD didn't score any points w me the sandwich should have been Crispy , Spicy , w the tomatoes and lettuce rather than just putting the tomato and lettuce on only the DeLux. there was very little DeLux about that sandwich Wendy's , oil the distant past did this prep much much better I did bring home both Sand's and added my own Mayo.

red is more water-melon-ey then yellow. as red tomatoes ( even bad one from the Super ) have more tomato flavor than , say yellow etc its p0ssible the yellow is sweeter but might be a field-ripeness issue.

@BeeZee a MicroMango [ MM ] wow !

I got two med. jars from Target a while back. w pits. I had to taste them thought about figuring out how to de-pit them. gave up. ate them., you know , letting them roll around dans le mouthe I must say , the olives themselves were a new , ' interesting ' taste and I have not made LGD. based on Chef VH's other combo's Im sure it works better than fine but for ' olives ' by them selves Ill stick w Kalamata.

@ElsieD white nice ! very snappy ! I have the more standard I also have one from my mother . that's older than I am in the end , the potatoes taste the same getting there w what I have , takes 17.4 more ' plunges ' but I do agree , the one you have is might finne abd a joy to use.

@FauxPas w/o pits ? go for it. pits ? not so sure.

i do like the flavo(u)r of celery I do not care for the stems consistency when cooked , etc. celery leaves , fresh are very nice. although picked celery stalk might be so much better than celery stalk ' "" in the soup "" Ill pass , as I can think of more interesting things in the ' Pickle ' but Ill try it if I see it as long as its on sale. after all its not GBP's

perpahs you can get a new battery ?

@Paul Bacino Ill light a candle.

@curls your cake was in my dreams sort of New iMacs were her too looks so delicioiud I nhopento make one as soon as i can cheers

@Paul Bacino is that celery on the spoon ? just asking . trying to be polite.

@Duvel nice always nice what is the wrapper ?

I used these for a while : https://www.zwilling.com/us/zwilling-sorrento-bar-double-wall-glas-sommelier-set-39500-212/39500-212-0.html?cgid=tabletop_glassware#start=1 but they are difficult to hold when washing. very slipery also the base is OK , but the flat base is better and these are Vacuum insulated. for table wine(s)

Host's note: this updated discussion springs from a comment in the Dinner 2021 topic. How times have changed! @kayb Ive given up stems on my wine glasses a long long tome ago indeed including my collection od Baccarat the B's have been passes on to a friend for family only. not for guests. I use these now days : ZWILLING J.A. Henckels Double-Wall Tumbler Glass Set, 9 fl. oz, White yoy might note the flat base ? exceptionally stable\\keeps my whites very very cold and my red just right N.B : table wines fine for me just now.

aromatic was it ?

Ive noticed when Ive blitz'd Aldi they have Pizza's . im guessing in their refrigerator spaces these are the same that Walmart carries however , I was moving so fast I did not notice if they have 12 " Brown Box Pizza's I could see they have large but Id try a 12 " as that fits in the Bevville not the CSO thanks

of course , now that Aldi knows I like the tortellini they will take a page out of TJ's book and discontinue it. you'll see

I tried the Aldi Chicken and Herb tortellini last night. I simmered 1/2 of it in my medium AllClad saucier , A method Ive been using for a while in chicken stock. w smaller pasta shapes : when the T were cooked , off the head I added two beaten eggs , and some chopped Tj's Parmesan-is. of note on the TJ's cheese ; I froze several wedges , Vac'd first when thawed , they were more crumbly than when fresh. not a bad feature . then added some finely sliced green on ion tops. a sort of Sracciatella style prep it was very very tasty and a keeper. this Aldi version is identical , to my tastes , as the Brand Name its 7.49 or more at RocheBro , and the Aldi is around $ 4 for the same amount.

@palo this is true. however , when done well , a +++ LaBrea bakery , in LA started seeing frozen french bread it had standards on which store could carry it. it was outstanding when you got it fresh even in NewEngland , where one Stop&shop used to sell it one that I knew of. it was about 30 minutes away but I used to go there from time to time just for that bread. TJ's gets frozen bread ( sourdough ) from PigsThatFly a NH bakery that makes superb sourdough ( toast shape ) bread its put out from frozen on the racks at night the night before . freshest is at the back , and the bread ' trays' pull out Aldi had no bread of any special significance at all. in my area.

sorry panade. something that you add to ground meats to keep them from contracting and getting tough. Im guessing it doesn't matter in an iPot , as the temps are much higher that oven or slow simmer.