rotuts

@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.

@Maison Rustique very wise . these books are different from other cookbooks very different. and so much more interesting and insightful. you won't regret your purchase.

@shain that PastaBake looks delicious ! please consider sharing the Rx. thank you.

M & C does not have red sauce. but good quality ham is always welcome. and lasagna has to have a béchamel sauce as a base to build on.

@Margaret Pilgrim R-a-R has a lower sodium Chicken version. its their only lower salt version. it has been difficult to find . I make it , and use 2/3 of the ' flavo(u)r [sic] ' packet. its OK . I add other items to the concoction and it gets better. commercial items like this would not sell w lower salt commercial levels of salt have been ' burnt-in ' to commercial palates and are expected by consumers. those consumers have thus attenuated their ability to taste anything but salt. its self fulfilling commercially : salt is cheap . people can't taste anything but salt , thus cheaper ingredients can be successfully used. I wouldn't waste time and risk looking for it in a store but Target and my RedCard is a different story. its a minor part of my C-19 plan. and as this is a M&C thread : target has those M&C boxes , I happen to know they come in 5-packs and cannot be salvaged. so mine went , w telephonic apologies to my local food-bank. they are still loved by 8 year olds Im told and were appreciated.

@ElsieD thank you Ill look for a tub at my new Dash at RocheBros. PS how is Zeus doing in the crese these days ?

@Ann_T that looks so delicious : crunchy ( the bread ) Oooozie ( the cheese ) and Meat-Ball-ie ( the MB's ! ) and just enough Tomatoe-iy very nice wh9uld you consider sharing the MB Rx ? cheers

cheers Ill make my story shorter : Id like to do two things w the post : 1 ) for Bread Baking , machine or not what has been your experience w this item : https://www.amazon.com/Cultured-Buttermilk-Cooking-Baking-Powdered/dp/B0014D07BE/ref=sr_1_23?crid=2AAN0YY6F5QFJ&dchild=1&keywords=dry+sourdough+powder&sprefix=dry+sourdo%2Caps%2C148&sr=8-23 it seems scare and way to expensive .... but , if I used this in my weighed concoction for a bread machine , would i get a ' reasonable ' sourdough flavor(u)r no worries , back when may oven worked , I made SD bread w my own SD culture . now , Id like to get back to baking some bread and once this item if is not outrageously priced [ed.: it might be in his local store he has to plan h9s next Blits ! ] I might get it locally or well.... the second question is : Heavy Cream : https://www.amazon.com/Hoosier-Hill-Farm-Heavy-Powder/dp/B00OCV3QRW/ref=sr_1_16?crid=2AAN0YY6F5QFJ&dchild=1&keywords=dry+sourdough+powder&sprefix=dry+sourdo%2Caps%2C148&sr=8-16 I don't keep heavy cream , as it spoils before I use id. I love a bit os heavy cream in my pasta [non-tomato] dishes w wine , reduced etc. only heavy cream will not split w the acid from the wine I used to keep CreamCheese , cut into 2 TBS hunks and then froze them why ? mix then w a little milk or water and as long as y9u fat content is high enough you can add them to a wine sauce , for some creamy - nes and it won't split thank you for your help cheers

for completeness sake only : JB dumped 3 billion USD Amazon stock , 'recently' JB's WF aside : is he thinking his RocketShip vs ElonM's RocketShip [ed.: each going to NoWhere ] is going to have FirstClass ? leftover WF Asparagus water ? too bad the Boys can't grow up. one RocketShip to NoWhere is all we don't need. cheers

and some gas stations might there be a Web look-up based on an address ?

a LOT of stuff ! WF is not the sharpest move Jeff has done.

@Shelby why so glum ? they did have flour and fome Tp , but you've probably already stocked up Im sure . ish yes its Tues , and a bit glum but : Turkey SV this way and that ? better than ever. maybe next Tues. will be better I hope so MC is Sunbsthing and I have not asked him.

@Shelby sesame seed oil can be very powerful , esp roasted its flavor is unique "" next time I will use just a regular olive oil "" add just a few drops of SSO to the decant3ed amount of olive oil you plan to use. just a few drops . 2 drops , and taste you won't regret it.

@Kim Shook then you browned them ? look delicious

@Kim Shook here is what Id to : call Wegman's in NY look for their corporate offices they then might direct you to someone in their large organization that might help you then if you odnt get anywhere call Edwards and explain the Wegman's connectiion you might learn somnething and its sort of risk free. cheers

@curls you gotta have that aluminum foil on a proper Gyros even if its at home makes all the difference congratulations

My friend , who rarely posts ,who knows why got this : https://ooni.com/products/ooni-koda-16 and used it over the weekend , on TheCape ie WoodsHole. it was cold this last weekend , but he said the temp got up to 750 F or so. I assume he has measurement skills . here is Penny , a young Golden , knowing something is up , so she is paying attention just in case he said the pizza was very very good. he makes pizza in the oven often , so Im guessing he knows a bit about it however , he did not do the edge-curl pic so he has something to learn Id have been all over this , some tome back pleased he is enjoying it and hopefully Penny got a small treat.

@CantCookStillTry interesting stuff. UK/Canada/Australia amazon ( USA ) shipping almost doubles the price. I recall a similar sort of think at Stop&Shop possibly Patak . Searching around in grocery stores , rather than Senior Blitz .... those were the days.

there are probably many ways to deal w this sort of ham , for long term storage. I note you seem to have access to a vacuum sealing system. Id use that , if you have a decent system where the bags will last. why ? the ham won't dry out any more. you probably don't need to Fz the ham , but if you Vac and have the room , why not ? if you don't have freezer space , vac and keep in the refrigerator. although cured ham keeps at room temp , it will oxidize if not sealed. ie get a rancid like taste. Id cut the ham into hunks that would make a dinner for ' how many you have ' w leftovers for sandwiches , mac and ham and cheese etc. these smaller 'hams' will be easier to cook , and rehydrate if you go in that direction and I encourage you to do so. you can also eventually keep a hunk or two for thin sliced cured but not cooked. good luck ! hope you enjoy the precess. a country ham , broken down is a joy to have around. its strong taste can then be enjoyed over time , and safely.