rotuts

@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.

@Shelby "" I love orange cheese on tacos "" as long as it's melted. shreds that are cold , or even room temp just don't make-it in my book.

Thank you. Ive learned a lot.

@blue_dolphin I have a jar of TJ's in the refrigerator. its been there for " Some Time " but not opened . i plan to 'refresh' this jar on a T's Blitz if I can remember and use it for the sweet potato // bacon // kraut chowder. thanks for letting us know it's similar.

P.S.: this show : https://www.cookscountry.com/episode/680-italian-comfort-food you might be able to actually watch it ! Cook's Country

thank ATK. they do have some fine ideas ( that are new to me ) from time to time. their business model , is another story completely. and it might have been on Cook's Country their clone. can't recall.

@blue_dolphin interesting points about crispy-ness what about browning for the maillard'd flavors ? streamed colorful veg might be excellent , but browning them might give the dish something w more depth ?

the Test Kitchen did a recent show on stuffed shells : one of my favorites its sort of a different shaped lasasgna they got large shells , piped in the filling ( which had some cornstarch in it ) made a looser tomato sauce ( I prefer a meat sauce , just saying ) put some of that on the bottom of the baking dish , lined up the shells open side up. covered w sauce and then some cheese baked. easy shells were not no-boil , and not soaked in this case made filling them easy. and they use a disposable plastic pastry bag to pipe in the filling , and suggested you might use a zip-lock bag if you had that : fill , remover air , cut a corner off , and their you go, the cornstarch mixed into the filling kept the filling from breaking up and getting watery while baking.