rotuts

what a wonderful trip for you ! thank you for taking us along.

@lemniscate Indeed. but then you have to go to WF. I won't say WF is a BlackHole , draining your financial accounts. but it certainly is The Event Horizon . https://www.space.com/black-holes-event-horizon-explained.html Amazon personally sends UPS to my door to pick up their stuff. probably because Im Special and currently pretty hot.

@Smithy thank you for your detailed review. Ive had mushy Fz fish, and feel that in the thawing water returns into the surface cells and that's the mush but I have no idea why or how it can be prevented. I do fillet Salmon the same way : 1 ) hot pan , skin side down. temp of pan to get good color on the skin w/o burning , as quick as possible w/o burning 2 ) flip , and put the pan in the oven to finish of not , the temp of the oven does not need to be super hot. the temp of the oven determines how long the Salmon stays in the oven to get your desired doneness. takes less time in a very hot oven , but tricky to get the salmon just right a lower temp give you more time to do other cooking , and is more forgiving.

same here. its as if id didn't happen

@Wait. Wot looking forward to to seeing your results. nice drip pan combo. and idea to think about ; get an oblong aluminum pan. the disposable ( but you are going to use it over and over again ) type I lined mine w parchment paper , caught all the drippings and was an easy clean up. those disposables last a long long time if you take care of them and they come is all sorts of sizes.

@gfweb looking forward to your review of your new stash. I have the site BK'd hoping someone tries their meat along w their fish.

@liamsaunt I look forward to all of your trips. Thank you for sharing this one.

Thicker to me means its cut closer to the head. thicker might mean ' for uniform cooking ' for sure but Id love to be able to get the cuts closest to the head. some you can tell by the ' shoulder ' fin indentation.

My question about where the cut comes from simply gives me a good idea if they do grading of some sort , based on different flavor and texture. ( ie Fat ) they seem to , which I think is a very good thing. Id pay a reasonable amount more for cuts closer to the head . Im keeping this place in mind for the future ! P.S.: that's not to say that the rest of the salmon is not top notch freshly frozen fish.

@Smithy what plan did you get ? ie the order we see in the pic and your description

@Smithy thanks for your through review inc packing I have an odd question : on the salmon(s) : did the individual Fz packs have both ' toward the head ' filet and tail filet ? Im hoping they have plenty of TTH filets !

@Duvel pls tell me a li9ttle more about those dumplings. I went through a ( delicious ) dumpling phase a while ago. made them every night. my template was this book : https://www.penguinrandomhouse.com/books/165778/the-german-cookbook-by-mimi-sheraton/ also made the saurbraten

I used to do the same, as above but grew the melons semi-vertical ( 45 degrees ) on a trellis like system I made. saved ground space , and keep the melons clean and dry

anyone know the details on this knife ? it was on a recent CookingShow. not the knife they recomme3nd , but one that's used. thanks

All of this is Business. perfectly fine , if that's y0our business model but , acknowledge your re-prints by law. than its up to the consumer to deside how many Rx's , the same Rx's , do you want to buy

@Aki interesting work ! what is the sensing device you are using ? Im wondering what sort of data you might get w the pan 1/2 filled w water for 100 C or less ? and oil for higher temps ?

ATK are true Artists of Churn. I discovered this many many many years ago when their books were on ' sale ' at an early amazon for 40 % off. then Google decided they were going to create a ' bill pay ' system , a bit like PayPal so , you got an additional 20 % off any book @ Amazon and some how , this used your credit card. so I got quite a few ATk and they were worth reading back then then i noticed a dupe , them any more dupes so I called them in Brookline MA , they answered their phone back them and got to an editor. they said at least 40 % / book was ' new ' I stopped buying. and used the l9brary. BTW \doing what they are doing is against the copyright law. you can re-publish material that was copyrighted but you have to indicate on the InfoPage what those previous CR material was they don't do this . CK move that same economic model over to MilkStreet but I must say the current ATK is a manufacturing Cabal of ATK cookbooks. they get first prize for Production.

im not impressed by AP Day. on the one had , there is nothing I need and not much Id like then read this : https://finance.yahoo.com/news/amazon-prime-day-deals-expected-100000389.html I did not realize 3d party merchants ' bid ' on advertising words. JB is clever

@BonVivant Ive got serious herring envy after seeing those on your late congrtulations

I was under the impression that a lot of ui comes from Maine ad is air shipped from the docks to Japan. the sea urchins used to be tossed and were more a problem for the fishing nets now, or then are or were a ' cash ' crop. maybe over harvested ?

that tray is a huge amount excellent in HandRols should taste like the deep sea , but w a butter flavor.

@Shelby too bad you didn't love the Uni. y favorite looks like you bought a ton. hoping it was really really fresh so you didn't get something not at its peak.

from time to time on y Google nes feed there are TJ's recommendations from various sources : https://www.insider.com/best-and-worst-summer-items-at-trader-joes-reviewed-photos I enjoynthese , as I see things I might have missed the store.

on a different thread https://forums.egullet.org/topic/162774-emerils-pizza-grillany-experience-with-it/?tab=comments#comment-2303016 a new , and quite small Pizza oven , Emeril Branded for $ 39.99 !!! what a deal ! Oooops 3 payments ! any way my question : have you tried or use Chef Branded equipment ? how do you rate it compared to ' other ' similar choices ? Raymond Blanc has a set of mid-priced anodizes aluminum w a steel base for induction etc Thomas Keller has a set : https://www.williams-sonoma.com/products/all-clad-tk-7-piece-fry-pan-and-sauce-pan-set/ and I wonder if its not doing well at all , N.B. : the deep discount. personally , Ive not found much ' added ' from TheChef and generally more expensive. except of course for the small pan , a loss-leader to get you hooked. P.S.: Tk's line @ WS has traditional french restaurant ' lids ' for the pots. very cool . I has a set of these w my Dehlerings cooper ware. they are practical for a restaurant , as you can grab the next size up from your pan , and it works , daily well at home , the designs demerits come out. steam condenses on the lid . it drains to the edge of the lid as these are not air tight nor drip proof and drips on your stove.

Emeril has made a significant contribution making TV cooking shows popular, via the early days of Food Network his initial content for the shows was interesting. "" BAM ! "" not so much. I started watching less and less after I taught myself a bit about BBQ he then did a show where he par-boiled the pork ribs for possibly an oven BBQ. BAM ! however , his branded cooking merchandise strikes me as average to less than average. I have a small 8 " All-Clad Calphalon frying pan. I got it as I wanted to try that size a long long time ago and the 8" was deeply discounted as an entry point to the complete line. ita All-Clad , so you have that. its well made but its performance is only average. nothing wrong w Branded Chef's selling their name to something but it would be nice if the results were ' better than average , minimum ' reflecting the Chef's experience. Thomas Keller and Raymond Blanc have their own line. wonder how these Pan Out