rotuts

the english Muffin @# Aldi had somde sort of chemical flavour just a hint . I don't associate that flavor w english muffins. I believe there are two types of Brie - style cheeses ; one ages and ' runs ' : you can tell this type if they sell them in slices : the slices ' bulge ' the other type is designed not to run at all , for some reason. I dont recall what makes the cheese non-runny , but its made that way ' on purpose ' . why ? I have no idea. Tj's has both : if the slice has a sharp cut wrapped in the chiler its likely not to run nor age too much. the more bulge , the more flavor , esp if you continue to age it at hom unwrapped , but loosely covered , @ room temp. my favorite cheese.

English Muffin

@Shelby that pate is an excellent find next time you blitzt6hat store grab a few for the future.

Aldi: EM , Soft scrambled eggs , Ham, room temp Tj's Pepper Jelly ( under the eggs )

Aldi Tots : perfectly fine. similar or identical to Tj's generic. Aldi'e EM's are not as good as TJ's have a hint of something that I do not associate w EM's not quire benzene , but not EM'ish

@shain im pleased your identical babka's fresh , warm , etc are not available at my local TJ's. Id have to look into an electric wheel barrow w GPS etc to get me around.

@Ann_T you make me Soooooooooey keen for these sort of ' delicousne ss ' 'st not that so much but crispy , hot . crunchy suck off yhr bone ? dip or not Im so sorry as this is a FamilyFood group

I tried one of the shelf stable tortellini a while back you did need to cook it but w the right Amendments similar to the refrigerated items it was fine cooking time might have been different. not the same of course from a tortellini meal made in a small , pleasant town in Italy near the Coast w gentle Sea Breeze the you could walk to none near me , so there it is.

El What Ever big mistake to not take a look. you wont be sleeping well tonight

well TJ's has shelf stable fully cooked dahl and the like vac packed shelf stable tortellini and olives w herbs. I think Radiation might be involved. or what ever else gets the few items ive seen TJ's ( I dont get out that much these days ) its all Delicious Food for Bugs

@shain your babka's always look so inviting the few Ive had were dry , and the amendments never gooey enough yours look perfect I hope babka's can be made w butter. and lots of it.

@Ann_T Id inhale any of your breakfasts as @gfweb was having a ' Tongue - Cheek ' dichotomy issue I9m sure he would too but , Me First . my new Breakfast Motto

@Paul Bacino I saw their video now I get the idea of how fuel is added. \ enjoy !

@Paul Bacino Wow ! good for you if you have the time and get the chance a few more pics of the oven ? wider view , etc etc

interesting point about the Ancient Crones exactly the same here. they all seem to be wearing the same padded jacket and are very aggressive at the ( service ) meat counter. if you are polite , you will never get served. fortunately , they are pint sized it seems about 1/2 my height. easy to gently move aside.

10 % more for a premium beer ! wonder what it was back then ? "" High Life ? "

I initially used the cream panade in the saute pan for conventional at the ' grey-ing ' point my ref said this helped keep the meat tender in a stove top sauce. cooking temp , what , 180 F or so ? meat sauce for lasagna I just keep doing it for the iPot I used 50 minutes last time , for no particular reason : TurkeyMeat ( Aldi ) grey-int the meat in the Fond-Less : looks awful , I know tow cans TJ's organic crushed tomatoes , 24 oz 1 Tbs Penzeys TuscanSunset ( a hint of anise ) 1 t granulated garlic and granulated onion , penzeys Meat + mashed CreamCheese : looks even worse mixed: forgot to take pic of final iPot'd result time was random wish , not controlled studied tasted really fine. next time more TuscanSunset , etc and an additional can of Tj's organic crushed. a keeper for me. Ill continue to add the diluted CS the idea of freezing heavy cream is a good one but slicing the foil wrapped CS and vac-freezing is easier for me. the CS is probably via the iPot a flavor item , not a texture item.

interesting Bourgeat seems o also have a lip : https://www.amazon.com/Matfer-Bourgeat-COPPER-FRYING-PAN/dp/B000KENPSU/ref=pd_sbs_4?pd_rd_w=PEmFp&pf_rd_p=98101395-b70f-4a52-af63-8fac2c513e02&pf_rd_r=GRETZ88SX1NZKSDXH4AD&pd_rd_r=0caadf58-32df-4bdc-8d7c-4866360e1ed8&pd_rd_wg=smU4V&pd_rd_i=B000KENPSU&psc=1

if you use tin , you have to understand how quickly these pans heat up and the temp tin melts at and technique that's probably why there are so many tin cooper pans for resale heer and there. " Went to France , love to cook , look at these beauties ! "

a few more thoughts : i also have a set of 4 pans , w conventional lids for the Saute // two Sauce // these are 2.5 mm , made in France , SS. they were purchased a long time ago ( 25 years ? ) by friends of mine in the SF BayArea. they knew I liked to cook , and I was visiting my father for longer and longer periods of time, they gifted them to me ( under mild protest from me ) because they were way to heavy for them to use , and never used them. I used them all the time w my father , and they eventually came to life w me in BOS. note : these have a ' lip ' French restaurant and maybe high end Family pans do not. the lip is a very nice feature . the lipless pans are a PITA to clean , as they always ' dribble ' down the sides. lips pans do not. Day to Day Physics @ home. 10 " ( true inches , lip to lip ) saute. wt : 2300 grams w/o lid N.B.: the white spot @ 4 O'Clock. annoyed me greatly . but it's a reflection , not a defect 10 " Fry. note same lip and reflection . 1700 grams. 2.5 mm note : 8 3/4 3mm fry : 1600 , no lip. these lived pans became my working pans when they moved East. the significance of the weight dif is dramatic. even when Younger and w a Gym membership the 10" 3mm ( probably 10 3/4 " lipless rarely got used . Im Not Arnnold , after all If you want the full " French " effect , and think you can make your food ' jump ' and stay in the pan : go for the 10 " saute. its wide enough to get a spatula in it w/o any problems. Jumping and keeping the jumpers in the pan is up tp your and your skill lever. the 2.5 mm pan is heavy , but doable. Ive looked over the Mauviel page : https://www.amazon.com/Mauviel-6544-26-MHeritage-Copper-Frying/dp/B01N2WTHL6?ref_=ast_sto_dp&th=1&psc=1 they are not giving this pan away ! https://www.amazon.com/Mauviel-MHeritage-6451-25-Stainless-Eletroplated/dp/B01M58FQSM?ref_=ast_sto_dp&th=1&psc=1 9.5 " , but w lid. Im sure this is a fine pan . since Im very very accomplished at spending other peoples money , for " really good stuff " try your best to go w 2.5 mm the difference in weight between my 3 mm and 2.5 was noticeable , the cooper effect was noticable on the fry pans I always picked the 3 mm fry's for salmon first in the pan , flipped , finished in the oven. I could never maneuver the 10 + " 3 mm saute , and the 10 " 2.5 was doable w very focused energy. not so good with " Wine in the Kitchen " I think you will get a far better cooper effect w 2.5 over 1.5 the price difference seems to be about $ 100. these pans are expensive. but if can afford one , it will be a pleasure for you to use. Ive always thought " hardware " should be purchased , one grade up from thoughtful requirements , if one could afford the difference. why ? your not going to take it back , and you do not want to be disappointed. and stuck w thinking about the next step up. So : One pan , 2.5 mm , saute for FR effect , Fry for a mighty fine pan. N.B. : the difference in weights for both 2.5 mm 10 " pans above its significant for at least two reasons : the actual cooking surface in the saute is larger , and the sides are taller. good luck ! take your time , and you will certainly enjoy your purchase. P.S.: I noted the weights @ Amazon for the 2.5 and 1.5 saute : 2.5 = 7.7 lbs 1.5 = 5.0 lbs w lid ( and id get this lid if you can and choose to afford it : 1.5 mm 364 $ 2.5 mm 471 $$ a lot of money. take your time BTW I got probably 14 - 15 pans , maybe a few more , ive forgotten 3 mm , lids for the sauce pans were " Restaurant style " ie flat , a larger lid would work on a smaller pan. total USD ( at the time , 11 FF to the dollar , no VAT , free airshiping AirFrance , custom wooden box included : $ 300 USD ) as Ive said , the best deal of my life.

if you have a tin lined pan don't toss it but if you have no heavy copper pans , move toward SS collecting old pans is different story

@patti and ' Valencia ' means or suggests ........

@David Ross Is say the pan in the front middle L would be very nice to have if the copper is thick, then the pan is heavy if not very heavy if the copper is for ' show ' walk on by the other two pans are ' nice ' butyoucan get much better pans for what those tow do based on the price of copper the is thick. or the pan on the

@weinoo interesting again my MC2 saucier pans have the same angle as you MC flat pans I never had either MC or MC2 flat pans. go figure

the sauce pan , w the higher sides is to maximize the surface on the heating element and the high sides were to help you (once yu figured out the correct motion ) for the pans contents to " Jump " "" To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, which means "to jump," and describes not only how food reacts when placed in a hot pan but also the method of tossing the food in the pan. "" I was never very good at getting the food to jump the fry pan has sides that make it easier to use a spatula in the pan. up to you