rotuts

@weinoo never thought Id start a Nicoise pOrn folder but I was wrong , again . Ill have to be fair , and add an [ * ] , noting the missing HB egg.

@Duvel as I recall , I think the OP talked some sort of talk did no walk , then moved on to the more complex issues of A Medium Onion ? if the pics were really real startling , as pointed out above the package would have been returned by now ?

Pain au Chocolat is one of my favorite treats . I lied in FR growing up for two years , and there was always a bakery on the closest corner PoC was quite the marvel w you are 4 . or 74 . Tj's current ' baked ' version . I heat up the CSO , turn it off , add the PoC then wait a bit for it to warm up and crisp uo these were OK , a bit of a disappointment as they were initially a bit over baked. but as that's all there is , Ill be looking a little more carefully at the packages the next time I will be getting them again , so many memories . Im not sure I want to bake the Tj's Fz , if they still have them but Ill check.

after starting the Soup Season w Italian Wedding ( w amendments ) I looked into my favorite soup : Bean w Bacon . unfortunately , the lower salt version ( Heart Healthy ) seems to have disappeared in my area I pulled out some Benton's bacon. if you like mail order country bacon , its one of the best . hickory and aged funkiness . I vac and freeze the stuff as its used as a garnish I decided to soak the amount I planned to use in ice water , 30 min by the Thermoworks ( Red ! ) 4 channel timer on the refig. otherwise , id use less time . trying , even in facade , to reduce the sodium by a little bit . all I know is the sodium didnt increase. I pan saute on very low , so as not to burn. they were crispier than this . p 30 min soak , still lots of hickory flavor. I use 1/2 can of water , and hand mash the bean soup to get a creamy consistency . granulated garlic and SpiceTrekkers Spanish smoked paprika, its flaked , not powde . I lived in Spain and these are Spanish flavors I love. some window green onions and a pat of butter. I took a Tj's Fz naan-ish , used a little butter , some granulated garlic and onion and AF'd. needed a minute more. and yes , that's Tj's Coastal Chardonnay ( w Ice ! ) . superb this was. P.S.: Tj's has garlic Naan-ish but its quite overpowering if you are looking for something a bit more sedate.

@Dejah My kind of Lamb Chops.

@blue_dolphin that sandwich is a work of Art ! clearly you own , not D/L'd from the Net. it looks Sooo good , its easy for me to pretend the EP is , a tempura batterd egg not being an EP fan in terms of slicing : a zillion years ago , from the Library of course , ATK had a publication that had a reader ' tips ' section . cutting a ' fully stuffed ' sandwich has its challenges . the reader ' tip ' was to cut the top slice of bread separately then cut the sandwich , then add the cut top at the end. brilliant I thought that tip was . its a fun challenge eating a sandwich like the one you made yourself, above , for sure.

still as tasty as tasty can be

I found , after being up all night and then home an ice cold Miller Genuine Draft ( bottle , not can ) in a frozen mug -- a slushy chugged right down in a hot shower did the trick for me .

@Smithy TJ's has ( had ? ) a single type of tamale , Fz. then , around the end of the year , had the refrigerated versions for a short time only. now they have both all the time. I think the refrigerated versions are tastier . I used to get them and add refried beans (Can ) and some pico de gallo . I like the green versions Im going to look into the green chile bowl , and see how much sodium is in a package.

During the fall and Winter , I sometimes augment Progresso Soups. My favorite is Italian Wedding , and when it goes on sale , I stock up : ' less salt ' version of course . I added granulated garlic and onion , a couple of fz pucks of Dorot basil , a little bit of dried rosemary and thyme . I let that blend on low heat for a bit , then off the heat two beaten eggs , some chopped spinach , and 3 Campari's , chopped , that were looking for a home . I was going to add some grated cheese , thought better of it , and made an AirFrier Naan-ish cheese toastie. from Fz , light coating of EVOO // Fontina , then AF'd until it looks like the above . very very nice the whole things was , and all be having it from time to time again. surprisingly good , for such an effort .

In the recent past , Ive used CkDrumsticks ( on sale @ Stop & Shop ) in the IDS and iPot for stock . the stock was 2 x or 3 x depending on your accounting methods . no matter , it was delicious and useful over a few weeks . my stock has no seasonings nor salt. thus concentrating it w several iPot sessions ended w just CkStock. Im not much of a fan of some recent terms , BoneBroth is one. but S&S have CkDrums on sale again , so , Ill be making more CkStock over the weekend. it got me thinking of chicken bone marrow , as a flavor to make sure ends up in the iPot. not being a big fan of unadulterated A.I. I goggled to see what G had to offer on Ck BM : first I noted the picture has to have come from one Mighty Big Chicken , and I found a video https://www.google.com/search?q=chiucken+bone+marrow&oq=chiucken+bone+marrow&aqs=chrome..69i57j0i13i512l9.4780j0j7&sourceid=chrome&ie=UTF-8#fpstate=ive&vhid=rZtYCoVU5b2UeM&vld=cid:58c54533,vid:PEjLNUW60ac,st:0&vssid=l getting more to the point : has any one here specifically tasted plain cooked Ck Marrow ? I do recall , possibly @KennethT , suggesting using the iPot for over an hour initially , as it get the CkBones very soft. I think Ill chop the leg bones with a cleaver , before the leg bone [ tibia + fibula ] go into the iPot as see If I can extract any marrow there , w a very small spoon and see how it tastes . Im not a fan of chicken fat , as such , and at least report back that i tasted actual Ck Marrow . anyone here seek this stuff out in their cooking and stocking ?

Re: Global knives : ive had a few , and used to hand sharpen using wet stones back then , getting fine edges on all my on all my knives Global's were difficult for me to sharpen this way . a knife forum suggested the steel was ' sticky ' so I invested in an EdgePro system . edgePro is simply a jig system , that holds the edge angle via the jug not the operators hand. Globals were now razor sharp . I think they are fantastic knives when kept razor sharp . but that's a bit of work .

@Honkman I first added hot rice to top some spinach that was not cooked tasted good and had interesting textural differences . then tried the same thing w cooked ravioli on top of the rice , which was on top of the spinach. the textural difference between the rice and the ravioli was also interesting . but its probably more the difference between the texture of the rice and the creamy sauce

Ive been working w filled pasta , and , very late in my cooking life realized i cook the filled pasta in water , then add that to a sauce Ive made separately . them plate the sauced filled pasta in various ways . Ive been starting w fresh spinach // Campari tomatoes easy and I like both add some cooked rice , and then the finished ravioli , in this case I do start w a condensed ' cream of ' soup , as making 1 or 1/2 cup of bechamel isnt go9ng to happen this time I reduced a cup of white wine first , then added the CoMushroom soup , and so0me CkJell ( home made ) though about a variation , so added some spanish smoked paprika , thus the orange-ish color . and a little hot rice as a topping this now had a bit of a layered effect very easy to make , and quite delicious . now I have to figure out what I might do w a pint or more of bechamel , as its a favorite sauce I use to make all the time : Lasagna w/o bechamel , is , well , not quite the same thing as with it.

You bet . built like a tank and worth your time to maintain . looks brand new ! good work.

@liamsaunt thank you for taking us along. and sharing some wonderful dishes and sunsets.

My previously posted Dinner just didnt make the Grade. I like willed pasta , and , locally RANA has fresh filled refrigerated pasta i can work with. Unfortunately , their prosciutto and chicken tortellini is no longer made. it was quite nice in the past Ive had trouble getting filled pasta ' on the plate ' cooked properly . something about added pasta water at the end ? so have use that sort of pasta in a soup , as noted in Dinner , above. I like pasta w a little creamy-ness . for my linguini pork ragu and L. Campari , I get that w the addition of eggs a la carbonara it finally dawned on me that i could cook the filled pasta in one pot of simmering water , and have a second pot w the hot creamy addition , the add the filled pasta to that pot , problem solved. blurred pics to follow , unfortunately no salt C ofM soup a added IDS CkJell , then freshly grated nutmeg just a clearer pic cooked mushroom ravioli added . they can stay in this pot and finish cooking , if needed that was my issue in the past yes , my current standard fresh spinach and Campari I like both , and they are easy for me to buy at this point Id add some cooked FT-Rice , then the pasta mixture. but I forgot . after having a few bites , i remembered and added the rice on top , rather than between this pic winds no awards , but I liked the rice this way . the creamy ravioli , under it comes through w each bite and the rice retains more of its individual flavor and texture . properly cooked rice has a delightful texture all on its on. so a mistake resulted in a dish I prefer , visuals aside. another home made keeper for me delicious it was

@Smithy outstanding work . Ive learned that its so easy to make stock in the iPot : 1 ) add your items to the iPot . 2 ) use less water than you might , meeting the minimum of corse 3 ) save the seasoning for later , if you can . if not , taste the V1, mostly for salt and continue doing this w what you have , paying attention to salt , then other flavors so both do not get too concentrated . These days , I make 2 - 4 x stock the same day as the iPot does the work , and its not time sensitive hopefully Stop&Shop will have CkDrums @ $ 0.89 soon . as its cooler , Im going into production w the assist of the IDS.

@blue_dolphin no blame , just credit .

@Smithy the stock this was made in wa very bland. Ill have to boost that flavor considerably next time.

working w some fresh RANA ravioli , in this case mushroom. looks good . home made stock w 1/3'd puck of MoreThanGourmet Two beaten eggs , added off the heat after the ravioli were cooked. 4 min . Fresh spinach and Campari tomatoes , Tj's parmesanish and window green onion. this was very underwhelming . a disappointment . I used to make this sort of thing all the time , and it was very good. not this time.

@ElsieD I hope those are free-stone peaches ! it might work if the peaches are firmed up in a very cold refrigerator or , while still whole , in an ice bath until very cold.

Oddly enough , in the past I have sharpened an ordinary veg. peeler I have a ceramic small knife sharpener , ' Zip-Zap ' about 2 - 3 inches , w a round tip. the round tip is the key : using that roundness , inside a curve veg peeler , the curve matched the round end enough so the inner blade got sharp the the outer edge was sharpened w the flat part of that ceramic. like shaving carrots , after that.

@gfweb I thought the issue was lecithin, which would build up and be difficult to remove w/o bartenders friend and elbow grease . so I goggled a bit : https://www.nytimes.com/wirecutter/blog/stop-using-nonstick-spray-on-nonstick-pans/ https://www.consumerreports.org/cookware/cooking-spray-on-nonstick-pan/ https://learn.surlatable.com/heres-why-you-should-never-use-cooking-spray-on-nonstick-cookware/ most important is that Tramontina , a maker of some very fine pans , reasonably priced ( I have three , and love them ) : '''' The warranty for our top-pick nonstick pan, the Tramontina Professional 10-Inch Restaurant Fry Pan, notes that the company is not bound to repair or replace the item if it hasn’t been “cared for according to the manufacturer’s instructions.” And the Use & Care instructions read, “Do not use nonstick aerosol cooking sprays in your cookware.” '' back in the day , I used PAM in my fancy pantsy 3 MIL copper pans from FR and fortunately back then EasyOff ( NaOH ) was sold as paste . worked great. solved the problem

Id be concerned using any type of PAM on a surface that would not survive a good scrubbing.