rotuts

My TJ's dinner is here : https://forums.egullet.org/topic/160121-dinner-2020/page/281/?tab=comments#comment-2274951

Dinner was made from two items from TJ's I love ' blister wrapped " ravioli / tortellini. this is a new flavor fromTJ's , as far as I recall. I don't linger to figure it out. most of their filled pasta is veg . or veg + cheese. they do have a very nice meat bolognese version this veg pack is new to me. I ve decided I like my Fz carrots julienned rather than cubed. I didn't notice that this veg pack was seasoned ; butter and seasonings . I would have gotten plain re sodium levels. but : the veg are coated w the seasoning and loose , wo you can use what you want , and the rest end up close to being the same for a future dinner . smart merchandizing and packing.. finished : the ravioli were cooked in a saucier in a CkStock , a Tbs from Minors , Fz. veg added near the end so both were done more or less at the same time. forgot some green onion garnish. this was very very good. I put 1/2 in a bowl , rather than eating the whole thing out of the saucier , my ususal practice. I though Id make this two dinners . it was so much better than Chef B.O.Dee ate the full portion(s) the end product was not too salty , so these are keepers for me. I enjoyed them. house white table wine , from TJ's : 75% Maricool Muscadet , 25 % TJ's costal chardonnay approx. delicious it was

I have 2 MC2 saucier pans. purchased when they first came out. the inside gets BTF on rare occasions , and the outside dish liquid and a non-scratch pac of what ever is in use at the time ; the lighting makes the bottoms look a little brown. they are more or less like this segment : if yours don't look like this on the exterior maybe they came from a ' bad batch ' no special effort was made to make the exteriors " like new "

ive also used ck stock for risotto worked same as water. milk will be your only issue easily cleans up while still wet. might be more difficult to clean if dries out

I got my rice cooked , after checking out that book which was new and on display at my library or I would not have heard of RC's then and specifically for cooking groats w milk , not water works fine no scorching , no attending a pan for too long a time. I can say the inner lid did need some cleaning some times but it was easy to do. and my pot is 10 cups.

iPot sale : https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/48/

CyberMonday i{Pot : Instant Pot Max Pressure Cooker 9 in 1, Best for Canning with 15PSI and Sterilizer, 6 Qt (eG-friendly Amazon.com link)

@Anna N Sooo are you going to Maui or WowII ? enjoy

@Anna N looks like you are flying coach to Hawaii.

@heidih I thought of the freezer , but its full the EM's are at thievery back of the Refrigerator , and it gets frosty back there. I like TJ's orange marmalade. might try some of that w some green Tabasco on top nice suggestion.

this stuff :

A current standard breakfast of mine : CSO'd English Muffin , buttered. TJ's Pepper Jelly, soft scrambled eggs. while supplies last / delicious. I stock up on the PepperJelly whenever I go to Tj's. I keep three packs of EM's in the refrigerator , along w 3 dox. extra large brown eggs that's a single Blitz worth. EM don't seem to suffer much , crunchy , and a bit soft in the center thanks to the CSO.

@TdeV Id do it both ways and see : for SV , I ve added minimal seasoning Chicago Steak is one I like but very little the use the Jus hopefully minimal as it comes from the Steak and make that your sauce for meat , ie beef i really like 130.1 flavor stays in the meat then you deal w what you have later turkey , a favorite of ime 142.5 odd that are so different but those temps suit me

@TdeV id turn that pineapple into Chutney which you would add to y9ur fine plate. et SV do SV ti any meats you chose tenderness is time , doneness is temp. cheers

Baby this and Baby that that baby spinach you get at TJ's has no flavor at all. those baby carrots , you see on your plate at the Three Star / this is ConAqgra and AggrqaCon doing a bate and Switch if CA and AC sell you their stuff Early they get their money now. not after the e.coli and pests reduce their profit. mature spoinach is a gift from the garden baby spinach is flavorless. cheers and thanks for all your pic of the food your are making.

@Shelby Wow ! what a spread ! and I agree : I think SV was invented for TurkeyBreast. I use those same times myself. someday Ill going to have to have a slice or two of PieCaken. Ive going to have to look it up

I went to Tj's this AM for a Blitz. they have senior hour 8:00 to 9:00. I got there @ 7:58 and got 'Plagued-Up ' this is stressful for me , overly so. TJ's is very careful , and there were 5 people in front of me and the line started moving before I joined it. I know where all the stuff is , and I noted the shelves were fully stocked. they only had one fresh pecan pie , and I was very tempted. I didn't get a few things as i forgot them I felt like being in a candy shop w a blank check. but much much more decadent : being in a fully stocked TJ's w a blank check on the way there , about a 12 minute drive from my house there is a large Maul. the parking lot was full. Black Black Friday. I wondered how much Maul stuff people really needed, @ a risk level to them , and others. but I didn't really need anything @ TJ's , so to each their own. but Im sure the risk level @ TJ's , w 5 people in the store is as low as its going to get. new since the last time I was there , perhaps a month ago : they have a marker at least 6 feet from the cashiers station , where you wait while they check out your cart. then you take the cart past the plastic shield and pay though the Visa/MC gap. you don't stand in front of the shield while your cart is being checked out. makes some sense . what ever it takes to keep my Friends at TJ's healthy.

@JoNorvelleWalker do you have any idea how many apples it takes to make a gallon of juice ? way way too many. Ive been to several Cider Mills in W MA and upstate NY it takes a lot of apples.

@RWood best looking pumpkin-is tart Ive ever seen. that frosting/whipped cream looks perfect in every way. congratulations. if you shared any of it , you made others smile.

@gfweb "decadent" may be used , but only in reference to chocolate : chocolate that has a fudge-like consistency really really really good fudge-like not grainy etc it doesn't have to have a traditional fudge like appearance it can be in a pie , or a cake. the kind of cake that requires ice cold milk as a chaser probably thus flour-less. only chocolate. not chocolate-flavored.

I live in MA. a little W of BOS there are still a number of family owned apple orchards around the ones that will last longer are off the main arteries feeding BOS. there is a very nice one one town over. but the better ones are N.W. there are no arteries going that way. one in Stowe , had a blackboard w harvest times for the various varieties . they do come in a different times. they sold the apples in paper sacks w handles , same as local stores but much cheaper. they had a ' seconds room ' apples misshaped , as few blemishes very very reasonable. my favorite was ' Winter Banana ' , probably by name only. I made a lot of Apple crisp back in those days , and apples to munch on. they had pies , some they made , and some made locally from their apples fairly priced w nice crusts but aside from the seconds room : they made their own apple cider non-pasteurized . you kept it in a cool place for a week or so or more and released the ' gas' from time to time , until the fermenting stopped. then refrigerated it. it came out fairly dry , and mighty tasty batches flavors varied w the apples used at the time. it was about 2.50 $$ or so a gallon. something you could not buy another way. I hope they are still at it next fall.

its a tough crowd here on eG.

melted , please. so important.

its not Thanksgiving ( USA ) without Mashed Potatoes, Sausage Stuffing , and Giblet Gravy. it can be a mighty fine thanksgiving , esp this year , w/o them just no cap. T.

ive been known to mix what I have left-over after a night in the refrigerator. table wine , not chit-chat wine . and the key for me on table wine : no benzene ! [ed.: Benzene = flavors of chemicals , not grapes . very common ]