rotuts

@Paul Bacino I love rib cap . it might be my favorite beef cut. I do like Blade , carefully trimmed of mid connective tissie you Cut Above seems to have an unusually large cap. is this the cap ? drooling now .

Penzey's pre-tariff sale ends today . missed this earlier as recently received order.

@Duvel what are these ? Jams and jellies ?

@Duvel Nice ! Pleased you are back . your posts have been missed , sausage wise at least !

Actually , those bags do not really work that well. every time you open them , oxygen and perhaps humidity get in them I just reseal the original bag , as I take out either green beans to roast or roasted beans to use. I already had a chamber vac. and chamber vac bags are very cheap. the breakthrough , if you will , was to realize I could put the original green bags in the chamber vac bags : saving labeling , spilling the beans all over the ounter etc. P.S. : those bags you mention cost more than 15 lbs of green coffee ! Sweet Maria sells these : https://www.sweetmarias.com/stand-up-pouch-bag-with-valve.html I used to use them a zillion years ago . sealed and sqeezed out the air. attractively priced and reuable. better than nothing.

something to be said for keeping the fond on the MB's . I use the saved Wine to glaze the Chef.

@weinoo not to worry . the fond is on the oven pan , and easy scraped off and used or saved. Of course , not as much . just a bit where the MB's were touching the pan. the fond from the rest of the MB's , stayed on the MB's.

@paulraphael I agree with you on the issues w freezing. you want your beans to be dry. moisture and oxygen will degrade both roasted and green beans , however its slower w green beans. I roast my own, from Sweet Maria . I have a VacMaster , one of the wisest investments Ive ever made , as I do a lot of ' bult ' SV , then freeze. I also use the VM for both green beans and roasted : a 2 lbs bag of green beans from SweetMaria , inserted into a 10 x 13 VacMaster bag ( cost : 4 cents ) N.B. : the inner bag is open then the combo is Vac'd these beans will keep for a very long time in a cool , dark place. After i roast GB's , and they are cool , I Vac : sometime the next day there is CO2 release , so I trim the top and rReVac the same bag. sometimes there is no CO2 release. I roast in something called ' The Bullet ' by bean temperature : 235 F . it's reproducible , and I like it far better then 232 F or 238 F which Ive tried. I use the temp rather than color of beans ( used by professionals ) as at these temps the beans roast very quickly. and that would add a variable I can easily eliminate. so : if you can Vac your beans , that's very helpful. my VacMaster is right next to my espresso machine on the counter , so I open a vac'd bag of roasted in the AM for a day or two at a time. Im also able to keep several different roasts for variety . there does not seem to be a lot of de-gassing @ 235 F. the vac's beans do seem to ' mature ' vac'd w/o CO2 for a say or two , as I taste the same beans over a few days.

@Paul Bacino mighty fine shells. Shells and Lasagna are two of my favorite dishes. Your versions look fantastic. @Tropicalsenior Yep. MB's best cooked in a hot oven. Or , straight in sauce.

An odd one : CornedBeef 140 F // 48 H w mini shredded wheat ( MarketBasket ) , and TJ's Dijon mustard very tasty and filling.

@Pete Fred fine video thank you.

I'll take it. w all the other stuff , of course . esp BlackButter. very nice video references . thank you .

Take-out carnita burrito , w added guac : Melted some cheese ,torched it , and added pico de gallo (TJ's ). The guacamole was non-existant . Cartels ? Tariffs ? next time Ill plan on an actual avocado on the side. w some lime. and of course a Hoponius Union , ice cold in a frozen glass. needed some heat , so Tabasco Chipoltle sauce. quite decent . a bit under flavored . 1/2 for breakfast tomorrow. H.U. excellent as always. time for a short nap. Happy Easter !

for corn tortillas ( as fresh as you can get them ) Id lightly coat each side w water , then cover and micro until warm they can get pliable that way . sort of ' steamed '

@liamsaunt nothing quite like the aroma that hits you when you enter a bakery like that one.

@Smithy thank you for the Sprouts tour. re : Tortillas: Id very lightly coat the inside of the tortilla w good quality oil then a very light dusting of seasoning of your choice , for flavor.

@liamsaunt thank you for sharing . Bad Food in Paris ? who knew I counted at least 3 Dover Sole's , nicely cooked so there is that . and that's worth the trip , in my book.

@liamsaunt more sole ! Excellent.

carrot cake in the sheet cake form. new to me . in the past Tj's had a CC that was very chunky : chunky nuts , carrots , and very rich. this one is a bit lighter , and quite tasty . I added Tj's coffee bean ice cream , as I wanted to try it. the IC was very nice , good coffee flavor w ground bits of coffee. the paring worked nicely . these come throughout the year , but in different forms you like mouse cake , you will like these . they are quite rich.

@RWood Fantastic. Ill take the turtles and the peanut caramel. and of course try the rest , esp the carrot cake

@liamsaunt more Sole . nice.

the MOAP does not have a handle , thus might not be a good selection for an inexperienced used its a nice looking npan , but you better be nimble w your pot holders .

Im not worried , other some concern for FR. tastes.

@liamsaunt looks like you did much better this time . and more sole ! congratulations.

@liamsaunt thank you for sharing. I swooned over both the Dover Sole and the Fish and Chips.