rotuts

@blue_dolphin continuing to add to this thread I hope to try a few things in the very late spring would any of the Sweet Potential be interesting w rum ?

@BonVivant "" Sauerkraut is a typical side dish. I like mine raw "" im not sure what you mean by this. i this what I might call coleslaw ? https://en.wikipedia.org/wiki/Coleslaw

I do apologize Im pleased you have RB40 salt. you were there in the Market and it Spoke to You! nice remember this : th Internet does not Speak. to you nor me. see it in a store ? snap it up get it on line : Nada,

@Shelby Id say no but p pandemic yes w reservations. reg salt ? one or two drops o RB40 ? Im not raining on any ones parade remember parades ? See ? Id go with a second interesting mustard which you might make your sefl but why ? the Jar is Small the Flavor large

I got my B@D box some time ago. I have braked bread , via a cuisinart system w a 45 knead . and a bread machine , generic , but fine toast. I got the B@D , as usual , on sale as my kitchen in the winter time it a bit chilly or more as I used to use a WoodStove now in just cheap Quite Frugal. a very long tome ago I used to make Yogurt a gallon at a time , 4 its and made my own incubator w a heating pad and very crude controler why ? Ridge , my black Lab loved yogurt in his kibble I got 1 qt a day I do hope to start baking bread soon I might even get my mid level gas oven gas controller fixed. looking forward to warmer weather before the Eastern Mosquitos show up.

@Duvel Nice Always nice more details on this one ?

@jimb0 Im very Keen on you Find why ? I have one still in the box no matter plus put this in its paces a pls take some time to report cheer !

@liamsaunt I like your ' Free - Form Style Im guessing you put those Plump delicious looking Smoked Mussels on after the P. came out of the oven ? looks very tasty to me!

@Shelby your pizzas always look so plump I like that

@Duvel Globals nice Im hoping you might have or would consider an edgerPro system to sharpen them I got theEP because thee knives are very difficult to sharpen to a rozor's edge. made all the difference in the world. 600 grit is what you need maybe a 400 to start off Ive done them to 1000 grt your cutting ' board ' would be important there cheers

next year ne freezer then info two a requrement for serious students of SV N.B.:wait for Free delivery in your basement not y8our Curb. list saying/

@lindag Buy it SV It done

lets think about the Skin on the potato Its there it has immense flavor so wy peel it off ? you might clean it of take outage few '' divots "" but in leaving it on for every prep you are doing so much more potato flavor

"" Blow-Up "" is inulin a large carbohydrate / sugar https://en.wikipedia.org/wiki/Inulin it is a bit Hot potty. it has been added to Brand Named Yougut I personally do not believe it itself ] has health benefit https://www.medicalnewstoday.com/articles/318593 what exactly , does MedicalNewToday offer any way it is a large polysaccharide that he human's can not digesst it therefore gets to your colon and bacteria have a feast. lots of inulin in beans as JuliaChild said about beans : " Rooty toot toot " sun chokes ae the same inulin is water soluble you can work from there

@dtremit I used to work a block from Chinatown in the ' main ' Chinatown , the market I was thinking about was ' underground ' the same chain had a similar if not larger market across the expressway / freeway. I havn't nbeen to chinatown for years , no parking etc there was a decent market in Alston I used to go their sunday mornings when it opened. easy to get to and parking right there along time ago they had a concussion in the market ( there were many food court stalls in the same large building , closed Sun AM ) that at 10: AM got fresh ' bakery' goods from Chinatown buns etc. delicious they were.

Lan chi is good stuff. as is Kool Chun LKK is invariably mediocre . Lan Chi used to be readily available in BOS Chinatown markets I friend , who love close to BOS -CTown told me the two largest major Chinese Supermarket in CTown have gone out of business Yikes !

an excuse to sell more stuff. CB is rarely cooked for most people here in USofA outside SPD. and @gfweb is correct. its the Pre-day to CBsandwiches. CB is also much cheaper 2 weeks before SPD ( in the East , neat BOS ) it gets people in the mood to buy stuff at the grocery store. I have no idea if CB was ever on sale in California , where I grew up. and I used to SV 10 - 12 CB , cut down to 1/4 size SV , then lightly cold smoke , re-bag and freeze cheap , very very tasty , and I still have a few bags in the freezer(s). makes a fine sandwich any time , esp the cold smoked , esp in the summer when it warm

I lke Red Bliss for PS . but Ive made it w Russets indeed , there is a narrow window for the russets. Im not a fan of Yukon Gold. they have exceptional PR and a Brand thus they are over priced. chefs that still extoll browning meat to ' seal in the juices ' moan ecstatically that YG have a buttery taste. they don't on my palate. take a sniff of the potatoes at room temp before you use them, musty potatoes may have been stored , properly or improperly for too long. also giver them a discrete squeeze . if not firm , walk on by. if you have an iPot , pressure steam your Pot's . flavor stays in the potato not the water. where the potato was grown is fairly important . PEI potatoes have far less flavor than potatoes grown elsewhere as its possible the soil is depleted and they are grown with some from of flavorless chemical fertilizer Idaho is a name to look for , for Russets. Not so much Ore-Ida , as you are paying a lot for advertising. just from Idaho why ? white some time ago there was a volcanic eruption W of Idaho and Idaho got a lot of Ash. tasty-er potatoes are the result. a quick , discrete sniff , if loose , or even more discrete sniff of the bag of potatoes ( most bags have holes in them to dissipate moisture ) will give you a good idea of what your getting earthy smell ? fine, nice overly musty , not so fine. potatoes , along w eggs , are a gift from God. try a genuine Tortilla Espanola. esp the next day at room temo ingredients for the T.Es. are Potatoes , onions , eggs , salt and olive oil stop right there. anything else will degrade the experience . Veg , other stuff ? OK if you like that but the result is no longer King and Queen of the Potato Hill.

@gfweb where's the mustard ? St.PD CB&CCP is all abut the mustard. lots of mustard.

it seems every ethnic restaurant from for or five worlds over is in the GTA. nice. not so much the liver does the GTA offer Montreal Hot Smoked Meat ? just asking. "" Medium ? "" platter w extra bread and pickles ?

@gfweb "" individual servings in ramekins. "" really really Big ramekins. Big

@Duvel Nice. Im pleased for you meal. Txnx for the ref to Irish music not to derail the topic but no Guiness was involved. at my frist "" real job "" after you know , 12 years in th salt mine I got a '' stereo " remember those black boxes ? A , B . C ? Nice Boston Acoustic speakers ? w the FM , (remember that ? ) I got an NPR or what it was called 40 years ago a friday night program "" On my front porch " Irish music it was and also earlier , or reversed American mid south Blue Grass ? nice. w good sound.

there id no reasonable explanation because it does not exist. why corned beef ? ConAgra or AgraCon ? Im sure it has something to do dans le plate with what "" Irish "" ate it boiled ( to death ) but its escapes me and in the Era Before in Irish immigrant neighborhoods it was a time to have a '' traditional "" boiled dinner and drink a lot of beer and do foolish things https://www.history.com/topics/st-patricks-day/history-of-st-patricks-day

??? 1 ) """ perfectly acceptable """ is now 2 ) "" Way beyond acceptable. "" well all our personal standards are after all , our own. " right the fuck now '' as this is Fanily Forum I won't comment "" Students of SV .... " no they don't. sill Im pleased you personally enjoyed your resuts 1 ) or now 2 ) others , through experience w SV have already ( experienced ) the totality of the SV Threads here, might look at the process differently or those just starting out might read over the entire SV thread then might give your version SV at those temps some thought. id just say to the New-Bees : read over the thread . then decide for yourself.

@Kim Shook nice there might be a years ++ worth of goodies not catalogue'd andeven more not yet shown up !