rotuts

@weinoo "" you have to guess what you're getting, for say...$24. "' not that much in NYC Id guess pla see: @Katie Meadow previous post better hope for the '' Foam "" after all it might be made w NYC water.

Le Tounge is what Ive got and it working for me Im grateful

P.S ; S's cat ? more a sub-atomic issue EVOO more a ' bending ' of space-time like this : EVOO is a bit to the far Left Id think

@FlashJack exactly evidence ? I do like the result on le tounge. MC is not involved

it goes back into the refig it come out to get a little more ' liquid ' so I can pour from it into the smaller squeeze bottle. it never gets to room temp. note the top on the squeeze bottle : very hard to find these bottle were a ' sample ' dumped the contents and use them as above. note the kalamata has two different levels : the top is ' smother ' the bottom a bit more granular. that means I took the bottle out of the refuge , left it at room temp just enough time to fill the little bottle. note the squeeze bottle is ' liquid ' I left ie out this am for todays use. generally , I don't leave it o0ut that long but , it still tastes like ' Kalamata ' not oxidized. works for me.

@palo I ' Toss and Turn All Night ' ref.: https://www.youtube.com/watch?v=ghFBvBmXv4E thinking about this AltonBrown's refrigerator has a RefrigCam when he shuts the door his lights go out. that's all ive got for now

I decant my major oil : TJ's Kalamata EVOO from Greece into a much smaller squeeze bottle , that has a tight top and I can squeeze what I need out of that. it warms up if I take it out and I get just the amount of what i want that way then it goes back into the refrigerator.

Ive recently been watching the Ted Lasso series from Apple. its not for everyone , but it seems to fit w Apple's design genre. ' Greyhound ' and ' Ted Lasso ' have much on common but this is a FoodForum : TL has shortbread as a continuing bit part . this appeared : https://www.david-smith.org/blog/2021/04/21/breadcrumbs/ who is the first to make it here ? ( the blond version )

i keep all oils in the refrigerator. its cold , and usual dark why not ?

@Kim Shook sorry to hear about your '' Dry Experience " and I think , if they ran out of the "" Brioche "" that might have been an improvement guess they gave you a LeftOver QP bun. sorry to hear that. next time make sure , if you are in that situation and very very hungry get the '' spicy " or drive on By.

I found this ref : https://time.com/5342337/best-worst-cooking-oils-for-your-health/ "" Canola oil is derived from rapeseed, a flowering plant, and contains a good amount of monounsaturated fats and a decent amount of polyunsaturated fats. Of all vegetable oils, canola oil tends to have the least amount of saturated fats. It has a high smoke point, which means it can be helpful for high-heat cooking. That being said, in the United States, canola oil tends to be highly processed, which means fewer nutrients overall. “Cold-pressed” or unprocessed canola oil is available, but it can be difficult to find. "" """ in the United States, canola oil tends to be highly processed "" perhaps in GB its processed ' cold pressed ?'

Ive seen the term ' heritage ' applied to grains existing pre-1950 , to indicate pre intense manipulation why 1950 as a cut off , can't say

Sooo many apologies : I should have said " members dictate menu policies "" Its possible some #R_O#$Y% politician might raise issue w this menu policy but I was responding to @gfweb and I tried to indicate gender neutrality was a feature all guests would be treated the same by the member. and members had a choice and choice is not the same as discrimination.

@gfweb I don't think Im a sexist , and Im sure Im out of date on several items : SocialMedia ( a disease ) etc if a club is private , members dictate policy. if a member ( either gender ) wanted to treat guests any gender w a menu that had no prices , I dont see any problem at all. to the member , who is paying I suppose , it might suggest to the guests , ' Please help your self ' now , the Wine List : far more problematic. the member is the only one that gets it but then discusses w the guests their preferences and then matches the wines w the meal. I have no problem w that at all. note : gender neutral . of course , the member would have the option of standard menus for all. it would be noted on the members ' preference list ' and thus be automatic.

I mentioned canola here : https://forums.egullet.org/topic/162161-cookbooks-2021/page/2/?tab=comments#comment-2295407 was not aware of this thread. of note , all oils can be made by different methods. some really really bad , but cheap. perhaps that's USA Canola's method.

@weinoo "I wonder if canola oil is the oil of choice at Le Bernardin the restaurant?" no idea. I am a student of higher end cooking shows. GB , BBC , iTV has many some time ago there was : https://www.imdb.com/title/tt2295297/ Cookery School. Im not a big fan of ' competition ' shows but this one was exceptional. A series of dishes were demonstrated by Richard Corrigan : simple , medium , more complex. then the ' students ' made them were critiqued and one left the series. RC is one of my favorite chefs to learn from some out-takes : https://www.youtube.com/watch?v=c5GT56KSnpk now , he used Canola Oil. but it was an oil much darker than canadian-oil we get in the USA. Ive also seen this darker canola used on other higher end GB cooking shows. I wonder if its a lot different than the pale stuff I can get here. https://www.theguardian.com/lifeandstyle/wordofmouth/2012/jun/12/rise-of-rapeseed-oil Im no fan of USA Canola. any ideas a few more RC's : https://www.youtube.com/watch?v=iNNo1I3R3Js https://www.youtube.com/watch?v=siPeTN0CeE4 https://www.youtube.com/watch?v=XOQYbuyauQ4

Frito's Scoops -- by brand , and a freshly opened bag Guacamole as a dip , a bit spicy. Clam dip , home made. ( canned clams , cream cheese , garlic --- 24 hour aged ) enough NaCL for weeks right there 1

for me cilantro is a key flavor add-in for banh mi I like it w most spicy dishes. Mexican etc. would not think of it w say , boef bourguignon

Im coming up on the One Hour Mark for the experiment. thought Id better report in just in case : I need to " Burn a Hole " Id know what to do if I were in Normandy but there is not a drop of Calvados in sight. I thought of pulling out a StemLess and make up a large TJ's person home blend White Table Wine then thought : " would that lead to a Bezoar ? " https://www.merckmanuals.com/professional/gastrointestinal-disorders/bezoars-and-foreign-bodies/bezoars I went for it anyway , as my PersonalBlend Stands Up to Ice. so far OK

Ive done the tomato test w top of the line garden perfectly ripe tomatoes from my own garden and done them double blind. red , of various strains , has more tomato taste over all non-red cultivars Ive tried. and I have not tried yellow and red watermelon at the same time. seedless has less flavor than seeded Supermarket water melons , in california , not NE. no fruit is very good in new england , except local apples in the late fall.

McD is sending coupon sheets around again. or , being Vaxx'd I chose to look at one rather than re-cyle. I Braved-Up and went to my local , drive through 10:45 am , only one car ahead of me I got two Crispy Chicken sandwiches ( CCS ) one was Spicy CCS, the other DeluxCCS the chicken portion was hot , crispy , and not greasy in each prep. the SCCS was nicely spiced , rare for a FFJoint id say. it had pickles ( 2 ) and SpecialSauce. the DCCS did not have spice both were hot , and crispy. the SCCS had lettuce and tomato the chicken portion was generous Id say for FastFood the spice covers up the fact that the chicken was on the dry side. both were. the tomato helped that out a bit the buns were on the dryer side of things overall I think they copied Wendy's Spicy chicken etc verbatim. the bun ( its been over a year ) was fresher @ Wendy's and Wendy's added extra tomato and pickles to the Spicy Crisp. sand. it came w them initially , unlike the spicy McD version. I wonder if the bean counters @ McD decided the cost od the SpecialSauce prohibited the lettuce and tomato on The Spicy . no SS on the Deluxe , and Im sure McD worked out the expense of the to the nano-penny. over all , McD didn't score any points w me the sandwich should have been Crispy , Spicy , w the tomatoes and lettuce rather than just putting the tomato and lettuce on only the DeLux. there was very little DeLux about that sandwich Wendy's , oil the distant past did this prep much much better I did bring home both Sand's and added my own Mayo.

red is more water-melon-ey then yellow. as red tomatoes ( even bad one from the Super ) have more tomato flavor than , say yellow etc its p0ssible the yellow is sweeter but might be a field-ripeness issue.

@BeeZee a MicroMango [ MM ] wow !

I got two med. jars from Target a while back. w pits. I had to taste them thought about figuring out how to de-pit them. gave up. ate them., you know , letting them roll around dans le mouthe I must say , the olives themselves were a new , ' interesting ' taste and I have not made LGD. based on Chef VH's other combo's Im sure it works better than fine but for ' olives ' by them selves Ill stick w Kalamata.

@ElsieD white nice ! very snappy ! I have the more standard I also have one from my mother . that's older than I am in the end , the potatoes taste the same getting there w what I have , takes 17.4 more ' plunges ' but I do agree , the one you have is might finne abd a joy to use.