rotuts

@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 ]

@shain " leftover wine "" never heard of it myself.

@weinoo your Rx ? please consider and share.

@shain nice glass for that

@weinoo your MBS look delicious . what are the ' stands ' on the surface ?

well : https://en.wikipedia.org/wiki/Gourmand sans excessive gluttony

I know people that call it a kelvinator . they probably knew The Lord Himself.

@ElsieD the cutting is actually very easy. I wouldn't pass up a blade roast if decently priced. you could simply SV it as a roast or 2 w a simp[le cutting in 1/2 for two smaller roasts. now that you know how tasty the blade is ....,

@dcarch nice start. now , start roasting your own and find a compatible grinder that you see clean.

My pandemic plan includes periodic purchases of ' staples ' from Target. Ive mentioned this before. I enjoy following ' the markets ' as economics interests me same as The Tide would @ the seashore. @target ive gotten about 4 - 5 stapes over time initially in Feb : plentiful. then they slowly became scarce over several months then came back over the late summer . a few weeks ago , most of my Pantry Items were in stock including all of my personal chef's [ed.:BoyAreDee Chef of the Can -- no stars ] CBODee's lasagna is the one to get. SagBol w meatballs , not so much. over a week or two , all have disappeared from Target. as has BeanwBacon soup , and RiceaRoni what does this mean ? probably not so much. but gatherer are gathering. this has happened before. but the food supply in this country is resilient , and this items will return again in a few months

and how do yoy clean them ?

@blue_dolphin if you are able to watch her PBS series of shows even better : you can see how she evolves over time and interacts w her Deep Run roots.

@Margaret Pilgrim "" Wouldn't it be boring if we all cooked alike, ate alike, had nothing diverse to contribute to eG? "" not if the food on the plate was perfect in every sense !

@Katie Meadow """ choking down a lot of turkey sandwiches """ impossible ! unless its a denture problem.

Ming Tsai of Simply Ming ( PBS ) and several local restaurants very very good ones had an Induction Hob for a special Wok on one of his early seasons of " Simply Ming. he has also cooked in a few Chinese Restaurants in China on those massive extremely hot rest.woks. he only used the induction wok set up a few times. I could tell the wok got very very hot the hob was concave and perfectly fit the wok that was pared to it. Im guessing he took it off the show as " Viewers like You " were never going to get one for their home kitchen cost i believe at the time for the set up : 10 - 15,000 USD. plenty of hei for 15 K !

@liuzhou that style of camembert looks like the version that is designed not to ' run ' when it ages. better than nothing if tasty but Runny is Runny

@scamhi do I love gran cru Chablis, or what ! do you travel w your Wine Cellar? or have several stashed Here and There ? no need to answer. just keep posting pics.

@liuzhou thank you again for this thread. add to it when you can. thank you again.

@weinoo I don't believe M.Fellon can cook at all . re : the FlameWar here [ed.: remember those ? on dial-up ? ] ive never understood the searing of fresh tuna. even w a bit of mallard on the sear . looks interesting on the plate when sliced. but if you taste the cooked bits by themselves : they taste like " TunaFish " not a bad taste , but you can get that from a can and expensive can from Spain maybe ..... and the Sashimi bits might have a different texture and make up for it .... but I think searing tuna for visual effect , dumb downs the taste of the fresh raw tuna. and its a delicacy you should accept at its most delicate point. individual tastes vary , but some tastes just miss the point. FlameOut.