rotuts

@Paul Bacino Salmon looks perfectly cooked. still a little ' jiggly ' in the middle. nice. bhnvnhghgvfcnhgvfnhgvj nbhgv

@Smithy love basil . grew all types back in the day . the canned basil was over cooked. and ugly. I add the Fz basil after all cooking is done.

@Alex Yes. From my grandparents. circa 1900 . from Tiffany's Im told . based on the silver stamps on the back. said to be best at the time. service for 12. nice mahogany box. mahogany not from Honduras.

I sometimes make Turkey Ragu , when the Turkey is on sale . I use this turkey , as its more than a lbs and works for baking etc because its thicker , thus easier to bake ' rare-er ' Ive made this many times in the past , and this time decided to try canned tomatoes , rather than prepared sauce. I was looking for minimal added salt Tj's used to have a no-added salt can , but no longer . tired MarketBasket NAS , and Tj's Cento SM's. MB has about 1/2 the salt of the SM tomatoes. both tasted tomato-ey to me , with little difference. the SM had a slight citric acid bite , but none mentioned on the label . MB did add CA , but it was not pronounced . SM had a ugly large sprig of basil . removed. This time I finely minced 1 lb of brown button mushrooms , a la cuisinart , and reduced deglazed and reduced w a red wine from TJ's remarkably nice. full body and mouth feel , no benzine , and not bone dry ,l but quite nice . $ 4.99. I bought 4 cases. the dreaded basil , SM , was removed. the two cans of tomatoes , the mushrooms , reduced wine ( 1/3d bottle , 1/2 bottle next time ) and Penzey's Tuscan seasoning . it has some anise in it. which I like for ' Italian Taste ' otherwise , anise is not for me. turkey added. not browned , on purpose . less work. mashed together w a hand masher. decided to add a little Benton's bacon. I cut the 1 lbs packs of BB in 1/2 , then Vac and freeze . its very potent so I use it as a flavor enhancer I lightly saute , about 1/2 cooked and add the bacon and fat to the iPot iPot'd for 40 min , on HP. it takes 20 minutes to get to pressure , initial use of the iPot. Natural release , as Im in no hurry , and this prevents tomato splatter on the top mash the mass again w the hand masher then I add some cream cheese , sort of a late panade , but I like the flavor. this is 1/4 lbs , but Ill use 1/2 lbs next time. I add it now as it might scorch on the bottom of the iPot. 20 more minutes or so . not critical almost final result . note the bacon fat , and a globule of CC. as cooking is finished , I add Dorot Fz basil now I cool the pot in a deep sink , w cold water eventually the pot floats if you leave the cold running water unattended , the pot , once floating , will slowly swim over to the water , and get dunked. I don't advise that. Bernoulli's Principle. https://en.wikipedia.org/wiki/Bernoulli's_principle as Bernoulli was French , not Itallian , the principle was probably discovered while cooking . but it applies to Airplanes it seems. after cooled , added to plastic containers refrigerated , then frozen , then VacBagged for later deliciousness this is very easy to do , as each step is not time dependent . Why go to this effort ? because ... new full sized Micro which fits the FastaPasta , resulting in and this result is delicious . Green Salad ? Campari tomatoes Garlic Bread ? didnt get to that part , but will . Bon Appetit , as Bernoulli would have said. P.S.: there were actually 6 containers . I kept one refrigerated and have been enjoying that one for a few days.

TJ's cornbread mix , as before : used 1/2 the recommended oil : 1/4 C red pepper flakes , rather than green they are easier to obtain and some Benton's bacon , sliced thinly , fried gently 1/2 done , w the fat added I didnt measure the flakes , was a reasonably generous amount . very nice delayed glow. not as ' rich ' as the loaf w 1/2 C oil . Benton's is powerful stuff . lingering aromas of the bacon frying and baking but the bacon flavor was subtle in the result. a winner , for me , for sure.

my friend baked these , down @ WoodsHole (WHPS)

I was finally able to watch the videos ' watch on YTube ' duh loved the watermelon video. thanks for sharing them.

@KennethT thank you for taking the time to provide so much detail. that last meal was spectacular.

@Tropicalsenior '' need the oven to store my skillets '' interesting. Ive used my dishwasher , thre old one , and eventuakky the new one ton store my Pyrex ( original ) collection along w various lids. I plan to use the new one to wash all the plates and things twice a year or so.

Id like to chime in , and , of course , with no personal experience nor reliable information : the iPot does very poorly w saute . its not designed for that and have very uneven heat on the bottom when used for that purpose. Ive had some remodeling folks in my house for a bit. One asked about the ' more than one ' iPot I have , and said they got rid of theirs as it ' burnt out ' . I though about this , and asked it they used the saute Fx much and they did. this confirmed for me the iPot ' boils water . and then creates pressure ' this is does very well . Id say , if this unit is well designed for saute , at those temps then its a consideration . My several cents. the iPot is not designed for saute. it might do it but it does it very badly , and , based on recent info might burn itself out. looking forward to more eG user input.

It seems the egg shortage is in the North East. 'Omega 3 ' eggs are an interesting marketing angle. Id look into what exactly the ' omega 3 ' brand is selling you. once eggs become plentiful again , and you can compair the price of O3 and non O3 . the chickens get a little flax seed , for the O3 claim. and that O3 is only the first precursor of a 3 part reaction to get the O3 you may be interested in.

there seems to be an egg shortage, mentioned in various threads. Bird Flu is a suggestions. Large corporations such as McD , possibly BurgerK , etc generally have their own exclusive egg vendors . if youve visited any FF places . are eggs scarce there ? EggMcM etc ? Google suggests there was an egg shortage in June/July 2024 shortening breakfast menu's at McD thqt was some time ago , while no egg shortage then @ markets near me.

no eggs @ Market Basket this AM no eggs mentioned on other threads.

no eggs to recall here. no eggs @ Market Basket

Ive realized the above does not really read well moved to your desk-top and magnified. this version is a little better : if you go to any of these places , please feel free to take a few pics , and comment on your Eatings .

this caught my eye. Unfortunately , wont be able to sample any Others might ? move to your desk top , and enlarge.

@ElsieD I think both those wold work and be quite tasty just differently tasty .

I have a new oven , same as the old one , but new. decided to make some Tj's cornbread , from their mix. Ive done this many times in the distant past , and like the result. this is a CB mix that ends up on the sweet side of the CB spectrum, but not too sweet. for me , 1 ) its right in front of me @ TJ's and 2 ) I can work with it . the Rx asks for you to add 1 egg , 3/4 C milk and 1/2 C oil . lightly mix , bake 8 " x 8 " 30 - 35 M sorry for the blur. I added a Tb , or so of Tj's green dried chili. I decided to use parchment paper rather than butter etc the 8 x 8 . I have PP. PP in a baking dish takes a little patience , but not that much 35 Min. removed from the pyrex after a few minutes , still warm Pyrex dish . simple hot water hand washing : Done. easy peasey. cut warm on the PP the bottom result , cooking this way : outstanding this was . next time maybe 1/2 the oil , some day 2 eggs maybe more green chili flakes , and some Benton's bacon tiny ' lardons ' def : Bentons ' tine lardons ' slice the Benton's bacon into 1/8 " lardons . fry a bit, or maybe not. next trip to Market Basket , Ill look for a Bob's RedMill mix , thats not sweet. easy to work with , fine starting points for all sorts of MixIns

@ElsieD I don't recall if ( white ) Lillet is sweet. Id use its sweetness as a guide . and the sweetness of any sub. have any dry sherry ?

can not imagine why anyone would by Boars Head products ever again.

@Ann_T I love meatloaf. my go to involves ground turkey what is your ML Rx ? did you coat that ML w any thing ? looks delicious.

@ElsieD Yes. its a Japanese thing-ey for making pressed rice packages . wrapped w dried sea weed Popularized here by the great @Anna N sort of a rice package sandwich.

My mother cooked every day . Meals were good , but not complicated. She worked , and ran a nursery school. the books I remember , and still have , Fannie Farmer , edition circa just before WWII. and my favorite growing up : Betty Crocker , in a loose leaf binder . the loose leaf binder fascinated me , as my father was a teacher , and had lots of binders for his various lectures. I still have both of them. Betty had pictures , and a style that was a bit outline-ish.

@KennethT looking forward to your trip. nice time for it , w snow on the ground here. thank you for taking the time to share. Food looks delicious.