rotuts

@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.

@Shelby foods that were common Before , can be very special Now. as soon as I get ( several ) vaccinations the above is going to be very high on my list. Ill buy alll the ingredients , and make the PS. Ill have enough for 4 - 5 days. and have the above every day until supplies exhausted. of course , w Mortadella as the Star.

@liuzhou thank you for this thread. very interesting Enjoyed the SS Clip. re : pork fat strifes for veg : is the pork fat rendered in Industrial Quantities , then hydrogenated and sold in ' bricks ' as it is in USA , or locally made and not hydrogenated , or rendered in indivitdual homes and again not hydrogenated ? thank you again for the time your putting into this thread.

My Fuzzy RC is National Brand Im told that Japanese for Panasonic. i got it so long ago there were rare in the US. it has a flat bottom , on a non-stick ' insert ' it can make ' CrustyBottoms ' for Persian style rice etc. I got my father a 5 cup model later , and it had a rounded bottom. he was never going to do Mix-Ins nor got to a PotLuck at his advanced age. but I did get him the RC Cookbook and w the proper rice ( Valencia Bomba or etc all , Risotto rice etc ) he easily made the concoctions and enjoyed them. so : its makes " Risotto-ish , and Paella-is " easily mine might make a " Paella-ish w a crusty bottom " I have several paella pans from Spain , having lived there w my parents for two years. they are still hand wrapped as the the manner in Madrid in 1960 in paper and hand tied from Galerias Preciado , w common twine, I gave these to a friend , hoping he would hang them in situ and as is on a wall at his Hacienda in WH , Cape Cod. these predate , but are the same as you can get now from Spain.

these make very acceptable paella , and risotto . OMG ! push a button , etc you did have to open the cooker for the last few minutes\ of Paella to add the shrimp , scallops , mussels . and close the lid. check in the Ultimate RCcookbook.

these also have convenient handles. I gt a 10-cup ( asian cup ) as the RC had plenty of headroom for mix-ins after cooking. mix-ins that did well in hot rice went it before transport. fresh greens , green onion tops , cilantro , etc got transported serepartely and mixed in at the destination and the RC got plugged in, kept on Warm. Remember Destinations ? Pot-Luck dinners w friends ? the RC w handle did Yeoman or Yeowomans service back then. and there were aways plenty of Not-Fried-Rice leftovers for breakfast the next day.

@weinoo Ive had one of these for a very very long time, after bumping into this book : https://www.amazon.com/Ultimate-Rice-Cooker-Cookbook-Porridges/dp/1558326677/ref=sr_1_1?dchild=1&keywords=rice+cooker+cookbook&qid=1605275926&sr=8-1 which was on display at the library. way way before the iPot revolution. and I got it for one thing: Groats ( porridge cycle ) with milk it took 55 min , but was unattended and the goats came out perfectly. its my understanding from books that the iPot or other pressureecookers don't do well w milk.

I had to look up Armadillo Eggs : https://www.google.com/search?client=safari&rls=en&q=armadilloo+eggs&ie=UTF-8&oe=UTF-8 most seem to be pork-sausage wrapped jelepeno , which is stuffed w some sort of cheese the ones you made sone seem to have the inner-jalepeno . but Id love any of those items from Millers. big morale boost it would be. thank you for taking us along this year. much more therapeutic for us this year. just don't go out there and regret it later

no routers pease.

C*R*A*P ! I need to buy a C-Phone ? as above [ed.: he plans to get one , and iPhone , over the winter or early spring he says : Go AAPL ! ]

@kostbill why would I want to do that ? [ed.: rotuts knows what all that stuff is , so don't think he does not . ] and my flip-phone died a long time ago , as the recharge wires wore out . I don't need to check InstantGram when out or about or have FB check my wandering. on my File-Phone : i had AAA as my single entry.

I thought of something the APO might do what would be more difficult w a standard SV system : I personally feel meat(s) are always better w SV temps and times. more flavor in the meat , not squeezed out into the ' medium ' etc Id like to make some MeatBalls , and SV them in some sauce 130.1 for 6 hours. I think that would get a very tender MB , and a sauce flavorful based on your add-ins to the crushed ( Organic , think Can lining here ) tomatoes. that brings up firming up the MB just short of freezing so they don't compress when Vac's they I though about how I make my Ragu-ish , in the iPot : Id do everything the same ie iPot construction of the ' Critical Mass ' but APO it at 130.1 ( or just above the APO's true Pasteur point ) thus the meat would not extrude much into the sauce .. and be tender and the same for the similar prep , but w MB's I do not want to get into Firmware upgrades etc, so I'll wait. also I have some electrical issues in my kitchen that need some work Next Spring , after the Vaccination program is effective ?

bluetooth is OK. ran my Anova circulator twice from my iPod. twice [ed: he checked the temperature on the iPod twice . ]

my WiFi router will stay in its box. where it belongs and causes no trouble.

@JoNorvelleWalker thank you for you insight and research. my error : Its the Pan ! however , I don't have ( that's not in a sealed box , where it will stay ) WiFi if the APO will work off bluetooth esp from an iPod or an iPad I have several of those but only via BT. a project for the Cognoscenti to work on after all , they have all the appropriate hardwire

that a book bring seasonality to the forefront w must-do Rx's speaks for the insight of the author and the thought put into the book itself.

@heidih I like the idea of muting the intensity of smoked mussels w cream heavy cream so it can go w some reduced dry white wine, Ill try to remember this. wine ? ive got plenty. Ill try to remember to look at TJ's for some smoked mussles and Il grab a bar or two of ' cream cheese ' fz it works great for heavy cream once you dilute s Tbs or two out w milk or water. the fat content stays high enough so it does not split w the acid from the wine.

or in a conventional oven. temp higher time to be determined based on temp. just as easy quicker based on temp chosen and start in the earlier past of the day , done a few hours later.

or get a ' blade roast ' when on sale. cut your own flatIrons out of that easy peasy and so tasty.