rotuts

@Shelby looks very good. was the the wild rabbit that tends to be tough ? did you iP the carcass w the broth for an even more flavorful stock ?

thank you for posting this. amazingly talented person.

@Kim Shook in Norther CA bay area growing up there was both Duck Sauce Plum Sauce and sinus searing mustard and all in China Town in various small reataurantswhhrenlittle english was spoken Granted, San Francisco is not China by any means.

@Kim Shook idle to hear more on the MBs w BBQ and grape jelly. Id lov a few right now

@Shelby thank you for your Rabbit post as some know I feel SV presents opportunities for cooking meat that's can't be accomplished any other way. if wild rabbit is tough SV might be able to help out : 13o.1 F for the correct number of hours the a chill and a flash rill ? might not be worth the effort for one , but for many ?

Id go w panko if it needed a coating.

yes I see see the second , but no content from the first and your latest. Odd

this has never happened before I can't imagine how a security system would delete a ref in eG it might not open a link but Id still see it.

I just came across this theard unfortunately there is no reference in the first post thatI can see.

@Shelby that stew really looks good the bread looks fantastuic ! Lamb's flavor varies w age of the lamb and where it comes from. New Zealand lamb is different than American , and possibly even Canadian. some is stronger , which Im guessing you don't care for and those flavors are accentuated in the lambs fat.

@shain when I saw your Palacsintas cut they reminded me of MooShu pork I used to get in Chinatown , at the ' old ' Shanghai restaurant fragrant , excellent wrappers etc it going to take me some time to recover. the O.S. changed hands some time ago and lost its unique flavors. MooShu Pork , done well is a gift from the gods.

@ElsieD Wow ! congratulations. I might e able to ' manage ' a few more pics. ie : not arrest ! Im hopeful that its close to the stuff @ that ' deli ' are you going to ' steam ' it to warm it up ? congratulations , again.

but in Germany.

if there are still Sausage Emporiums Id like to visit Myself.

And, you both ave a Gravity Potty. shovel perhaps from time to time "" Its a Long Long Long way to Mars and back , w/o Gravity "

@Eatmywords very nice what were the Oreos battered in ?

@robirdstx exceptional looking Butt. note most of the meat is darker in color. dark pork meat is tastiest .

i think they go for the Drinking . not the Cutting Up.

Ive come across a few of these Vids. via KQED. here is The Master making a chicken dish : 1 ) he cuts off the skin from the leg , along w a bit of bone : what a horrible thing to do w a fine knife ...≥ but wait , there is writing on the side of the knife , and its does not have a full bolster : looks like a freebie from PB , and not a very good knife it seems ! many things might be said about The Master I guess he's a fairly frugal guy ! wonder what happened to the knife after this show. [ed.: the above for review and educational purposes only ]

JB : " Why put up w the $%(Y$*_%Y@ from Washington ? Ill still control the company. only one person left that does not understand this : he who controls FB.

loosing So much nutrition esp. these days.

@gfweb no such thing as a potato to be too small to be usefull pls don't tell me you still peal them ? decent light ' wash ' you are ready o do Potato skin / tasty Id sat BW I have tear same Phone Panasonic ? See ?

@AAQuesada thank you for your analysis : "" they aren't healthier than a regular burger. "" an interesting point I agree with you I did have an IB at BurgerKing sooo long ago\ in that Previous Era and the after taste to me was : Dry Green Pea Soup the BM I cooked for my self as mentioned way way back in this tread nothing happened for me that make any: 1) taste sense 2) nor any economic sense

places ive been locally that ask for shoe removal have slippers on offer ,but most people wear their own socks.

@weinoo never a big fan of BB. it usually is soggy and heavy and ' lacking ' yours looks delicious. I like the addition of raisins and pecans. bet it would be nice toasted. then spread w your choice of spread . cream cheese sounds good