rotuts

@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.

@Duvel I used to get this beer back in the day at a fien sushi place ultra fresh sushi and sashimi and afordable beer ice cold !

I can see SM's in pasta fine diced , and not too many in a pasta dish that did not have a lot of sauce. i have not had smoked oysters maybe TJ's has them ? zillion years ago SM's cut to the right size went into cherry tomatoes , cut and barely opened as a very sofisticated canapés. well after stuffed celery stalks gave up their ghosts just saying.

of interest probably only to me : I did a Blitz this AM @ rocheBro , a local family owned chain that's a fine store to shop at its more expensive than Stop&Shop which is more expensive than MarketBasket @ RB's the olives in question , whole are $ 6.79. Target , w free delivery , alas whole , $ 4.49. Walmart $ 4.59 pitted , but only pick uip variations like this inter3est me , simply as economics and Market forces at work. Ill get a couple offers fr0 Target RBro's has some very nice Shubbery , but I digit think to look for the other ingredients on this Blitz. if they have fresh mint , Im guessing they do , it will be in a standard ' fresh ' bunch not in a plastic packet.

I have a BR : Osler the brand doesn't maker as they are made and brande3d in China and the elemental ones are more or less the same w different brands on the, and I use to use this for some tie understanding the container was flinsy , and if you scratched the non-stick liner .............. moving on : Id like to start baking bread here for toast etc I plan to go back to this Finest Baking Book Ever https://www.amazon.com/Best-Bread-Ever-Homemade-Processor/dp/0767900324/ref=sxts_sxwds-bia-wc-nc-drs1_0?cv_ct_cx=best+bread+ever&dchild=1&keywords=best+bread+ever&pd_rd_i=0767900324&pd_rd_r=4417b32a-6656-48ad-8a69-71303fb11703&pd_rd_w=Mtwz9&pd_rd_wg=RZnh3&pf_rd_p=bb3ab43b-b104-4d0e-bd07-c0b6b72185d0&pf_rd_r=Z959MH5R0EMEKQ7RYGKP&psc=1&qid=1604854165&sr=1-1-88388c6d-14b8-4f70-90f6-05ac39e80cc0 why this book ? you got your ingredients in order the put the dry in the Chisinart then added the water , in a stream and 9n 45 seconds , perfect dough so what you say very little oxygen was in corporate so the bread when baked ket for some time so : back to the topic , I myself have started are their newer Brad Machines that do this : may I put a retarded dough in them possibly from the ReFrig and then set a time on them to warm the dough slowly , then Id kn ow about when this waws the push bake thank you for your insight

I knew it !

Rats ! #$%)R(*$R%Y_ !!! Im convinced that LGD might go well as the ' sauce ' on some I know I'm right. but .... Target has the olives , and will ship , but they are not pitted. bummer. Walmart has the olives and they are pitted , but they won't ship them. pick up only. maybe they just don't ship glass containers . Bummer x 2 . so Target its going to be. ** sigh ** RocheBro , a store I Blitz for time to time does not seem to have them. Ill call pre-Blitz

@Duvel nice Democracy dinner ! Ive always thought gyros , the kind ive had was stacked lamb , not ground lamb.