rotuts

@Shelby your pizzas always look so plump I like that

@Duvel Globals nice Im hoping you might have or would consider an edgerPro system to sharpen them I got theEP because thee knives are very difficult to sharpen to a rozor's edge. made all the difference in the world. 600 grit is what you need maybe a 400 to start off Ive done them to 1000 grt your cutting ' board ' would be important there cheers

next year ne freezer then info two a requrement for serious students of SV N.B.:wait for Free delivery in your basement not y8our Curb. list saying/

@lindag Buy it SV It done

lets think about the Skin on the potato Its there it has immense flavor so wy peel it off ? you might clean it of take outage few '' divots "" but in leaving it on for every prep you are doing so much more potato flavor

"" Blow-Up "" is inulin a large carbohydrate / sugar https://en.wikipedia.org/wiki/Inulin it is a bit Hot potty. it has been added to Brand Named Yougut I personally do not believe it itself ] has health benefit https://www.medicalnewstoday.com/articles/318593 what exactly , does MedicalNewToday offer any way it is a large polysaccharide that he human's can not digesst it therefore gets to your colon and bacteria have a feast. lots of inulin in beans as JuliaChild said about beans : " Rooty toot toot " sun chokes ae the same inulin is water soluble you can work from there

@dtremit I used to work a block from Chinatown in the ' main ' Chinatown , the market I was thinking about was ' underground ' the same chain had a similar if not larger market across the expressway / freeway. I havn't nbeen to chinatown for years , no parking etc there was a decent market in Alston I used to go their sunday mornings when it opened. easy to get to and parking right there along time ago they had a concussion in the market ( there were many food court stalls in the same large building , closed Sun AM ) that at 10: AM got fresh ' bakery' goods from Chinatown buns etc. delicious they were.

Lan chi is good stuff. as is Kool Chun LKK is invariably mediocre . Lan Chi used to be readily available in BOS Chinatown markets I friend , who love close to BOS -CTown told me the two largest major Chinese Supermarket in CTown have gone out of business Yikes !

I lke Red Bliss for PS . but Ive made it w Russets indeed , there is a narrow window for the russets. Im not a fan of Yukon Gold. they have exceptional PR and a Brand thus they are over priced. chefs that still extoll browning meat to ' seal in the juices ' moan ecstatically that YG have a buttery taste. they don't on my palate. take a sniff of the potatoes at room temp before you use them, musty potatoes may have been stored , properly or improperly for too long. also giver them a discrete squeeze . if not firm , walk on by. if you have an iPot , pressure steam your Pot's . flavor stays in the potato not the water. where the potato was grown is fairly important . PEI potatoes have far less flavor than potatoes grown elsewhere as its possible the soil is depleted and they are grown with some from of flavorless chemical fertilizer Idaho is a name to look for , for Russets. Not so much Ore-Ida , as you are paying a lot for advertising. just from Idaho why ? white some time ago there was a volcanic eruption W of Idaho and Idaho got a lot of Ash. tasty-er potatoes are the result. a quick , discrete sniff , if loose , or even more discrete sniff of the bag of potatoes ( most bags have holes in them to dissipate moisture ) will give you a good idea of what your getting earthy smell ? fine, nice overly musty , not so fine. potatoes , along w eggs , are a gift from God. try a genuine Tortilla Espanola. esp the next day at room temo ingredients for the T.Es. are Potatoes , onions , eggs , salt and olive oil stop right there. anything else will degrade the experience . Veg , other stuff ? OK if you like that but the result is no longer King and Queen of the Potato Hill.

@gfweb where's the mustard ? St.PD CB&CCP is all abut the mustard. lots of mustard.

it seems every ethnic restaurant from for or five worlds over is in the GTA. nice. not so much the liver does the GTA offer Montreal Hot Smoked Meat ? just asking. "" Medium ? "" platter w extra bread and pickles ?

@gfweb "" individual servings in ramekins. "" really really Big ramekins. Big

@Duvel Nice. Im pleased for you meal. Txnx for the ref to Irish music not to derail the topic but no Guiness was involved. at my frist "" real job "" after you know , 12 years in th salt mine I got a '' stereo " remember those black boxes ? A , B . C ? Nice Boston Acoustic speakers ? w the FM , (remember that ? ) I got an NPR or what it was called 40 years ago a friday night program "" On my front porch " Irish music it was and also earlier , or reversed American mid south Blue Grass ? nice. w good sound.

there id no reasonable explanation because it does not exist. why corned beef ? ConAgra or AgraCon ? Im sure it has something to do dans le plate with what "" Irish "" ate it boiled ( to death ) but its escapes me and in the Era Before in Irish immigrant neighborhoods it was a time to have a '' traditional "" boiled dinner and drink a lot of beer and do foolish things https://www.history.com/topics/st-patricks-day/history-of-st-patricks-day

@Kim Shook nice there might be a years ++ worth of goodies not catalogue'd andeven more not yet shown up !

Im pleased you are enjoying your sandwich How ever : the meat : "" Definitely had more moisture loss "" would that moisture loss have added to the deliciousness of your sandwich ? had it not been lost ? "" a delicious sandwich, " "" perfectly acceptable time/temp combo. "" but not way beyond acceptable ? I only mention this for others : SV : so easy to do ahead , and store. time, therefore is not an issue w SV True Students of SV understand this once understood , its possible to easily be way way way beyond " acceptable ' but to all of us . to each of us , our own Im enjoying a 48 H x 140 F trance , that's 2 year old ! delici9us then , still delicious now.

keep the juce in its original container util you decide after all try one unit krpmyjrmslin s pitn the think wbounit nd try two etc

@Kim Shook Nice ! do not be in a big hurry wipe them down so that they are sort of dry then refrigerate them an they will keep for some time give's you more time to enjoy them Meat , snf Pith etc

@MaryIsobel """" but in the end it was baked rigatoni. """" I very much doubt that.

now this is not the place to discuss and review " The Theory and Practical Manual of Dreams " ----- not yet published but :: The Banana Rx and the " Complete African " Catalan or not "" illustrated "" is going to be plenty Phantasmagoric for me !

@lindag there are two pectoral muscles , on Man and Beast the point is the Minor , and under the Major , which is the flat. the point in beef has more intra-muscular fat , and more fat around the cut that's in the bag you buy. And more connective tissue i think. \ the actual muscle in each tastes the same, but depending on your cooking method , the point might have more fat within the muscle , and thus have more flavor. the flat cooked by the same method (s) \w/0 the fat , tends to dry out. SV is a very fine way to cook CB , but it will take more time. but you can do it ahead in the bag , chill , and re-therm. use the bag juices to cook the potatoes , carrots and cabbage.

why go to a bar ? Chez Nous offers glasses of 750 cc. ici refills available if you cant still " pull a cork "" Sheriff , ''' True Grit ''' read the book. as good as it gets.

@Ann_T "" Moe loves fish and thinks he has died and gone to heaven. "" NO No No Moe ! think about the RB's ! that being an aside Im so pleased you are able to find these Fishies . and help the FisherPoeple out and you both do indeed deeply enjoy them. and can make them shine on your plates

@Duvel Nice ! Melted cheese ! I cant figure out what the ' red ' is in the upper 1/2 of the burger. it looks quote thick for tomato

@haresfur "" Keller prefers medium in Ad Hoc at Home because he says it is more tender. " is he doing it SV or conventionally ? as we know w SV time is tenderness , not temp. you will get very tender meat of all kins @ 130.1 F SV if you are patient. that done-ness might not suit you , but its going to be very tender.