rotuts

nie But what id GN's ? Back in the Previous Era ? OK Current Era ? w This , That and those Other Things ? look into is as it is need very very crunchy

@scamhi Im quite Breathless [ed.: he is really not that breathless ] Im fairly sure those 4 people deeply enjoyed those wines . Excellent Id say.

some freshly opened cereal .... this is about Crunch .... maybe some cold 1 % even 2 % milk a little real maple syrup on top can't think of anything better right now.

pleased to see Quality Adaptations .

@weinoo Wow ! I envy you the prawns and the trout. prawns look plump and the trout slab looks like it came from close to the head. closer to the head is tastier.

@Shelby you did much better on your leeks ; fr more white part but do not discard the green : for stock ? filly diced , and Malliar'd in the pan then for stock ?

@weinoo well the same thing intelligent people [ sic ] might be worried about : doing that seems fine for you or for me but not so god for someones Grandmother or Grandfather

Of course some say Ive been confused for quite some time maybe but as much as some find NYC delicious and good for them New haven has far mr intruding pizza at A or B its controversial down there slo be it you might figure it out fr your self just saying

Im hopeful that's and old pic just saying not for me but for others who might not be able to control theirs lives as most of us here at eG might do : w respect to all of you

@gfweb no its I think ''walking into the Kitchen " ita MC2 for so long ago of course back then , if not now on sale. not being sufffy i have the two pans , small , and mediun my father send my sister the larger one she moved on very kindly in her sleep I gave the larger one to a family of her friends locally they would never get something like this but I understand the enjoy this pan every day, for their family

some wonderful dinners for me start like this : these are items I have. All are C-19 free as they have been here for some time some from TJ's ( the Phigment dry-ish table wine , better opened and refrigerated for over night ) some from Penzy's DintyMore Stew comes from Target w my RedCard well there it is first ones needs to crush the Penzeys' dry items indicated : Rosemary and Tiyme FR in this case the granulated garlic , for information purposed only is not powdered and that's a dig difference as I see it I have not shown you my various Fond-Less pans that I work with now I use them to essentially reduce the table wine , w added crushed Penzeys items to hydrate the DintyMoore , then goes into that Fond-less pan to heat up but this is the pan I use for the Pasta I now prefer this sort of pasta as it fits in the pan and I can control the water lever to get it to ' Al dente ' for me and leave the residual pasta water in the pan , and avoid draining very very very fine pan for this result : Exceptionally tasty for Me these days no Crusty Bread but after a few Vacc'd Illl look into finding local Crusty Bread , w good crumb cheers

@Duvel wow I don't get that here in MA until what mid July ? I do like it for a day or two MC loves it he does.

@MokaPot looks good no SnowBalls ? I remember these from 60years ago I do not and did not care for coconut shreaded but on the very rare days SnowBalls showed up 0.5 times a year I devoured them one for me , one for my sister w ice cold milk I think the pink ere better but I did not take the time to e concerned.

@Kim Shook Id love to make something like this some day in perhaps smaller portions. a long time ago I did enjoy I think they were called lorna dunes looking forward to tying these again and Jessica has fine taste tue babana's foster \ w firm babanas and shoetbread or pound cakeon the bottom is to die for etc

@Kim Shook Soooo does @shelby have 4 or 5 chirping them up at the same time I Did Not Know !

I don't see why a regular oven can't recrisp them won't be a nice as CSO'd as CSO retains moisture maybe sprits then w a tiny fog of water put them in a reg oven , fairly high heat loosely cover w a used semi-disposable aluminum pan , so some steam can leak out. Ive eaten them cold , w a tasty dip . tasty is key here.

@jimb0 "" i'll just shave off bits until i die of meat. "" Im with you there. Dying of GroundBeef ( nicely cooked of course ) is one thing , dying of Covap bellota is something quite different ! https://www.covap.es/shoponline/iberico-hams/

I also bake tots in there CSO on parchment paper sometimes I give the Fz tots a boost w some time in the microwave first sometimes not no idea if the micro assists with the final result total result, other than time I can get them as crunchy as I like by choosing the appropriate steam/bake temp sometimes i finish w plain bake. you can get them as crunchy as you like w centers that suit you palate. ordinary oven would work the same I think just not as much fun. N.B. : CSO , not known for its enormous capacity one tray unit ( single layer , of course ) = one person-dose.

pardon my ignorant ce ; what is TFL/PS in standard english ?

chips on a sandwich take it to a different level : no need to pause and stuff them in there later !

@Kim Shook you are just killing me here. I was going to do a Blitz to either RB's or TJ's for 3 doz eggs and three packs of EM's/ one EM // two scrambled eggs etc I keep all , including the EM's in the coldest part of the refrig. works out fine then , it snowed. that's my excuse , and Ill stick to it until Spring.

I don't have an induction cook-top wish I did Google this : https://www.google.com/search?client=safari&rls=en&q=care+of+induction+cooktops&ie=UTF-8&oe=UTF-8 lots of info out there . good luck Im sure you will enjoy the Top unless you have a ton of copperware.

@MokaPot nice based on this book : https://www.amazon.com/Ultimate-Rice-Cooker-Cookbook-Porridges/dp/1558326677 I moved to ' Fuzzy " worked for me . BTW Fuzzy : consider watching this movie : https://en.wikipedia.org/wiki/Rising_Sun_(film) back in teat day , Japan was buying everything fuzzy or not Im sure no rice was over cooked in this movie. Im going watch it again w my dinner soon. Sean Connery atbhis best

Wall Art .

@dandandan74 fill it up w whatever you like drinking. as @weinoo mentioned : if you like pear flavor of Eau-de-vie then Poire William is the way to go. don't get one w a pear in it , as that starts the Tasty Cycle Again please be aware , in current times many of the smaller older Booze-arias in France, Spain Scotland etc have been purchased by Massive Congomerates ( MC's , not The cat ) where profit is the only motive . not excellence on your tongue. Scotch made in Tequila barrels ? why not 1 its unlikely that the pear in that bottle has much pear taste left. but maybe : jab around in there and bring out a bit and taste it. you are not going to get a whole pear in that bottle and I can't say if ripe pear slices would do so well but might is the Fire Water is of sufficient proof. again , add what you might enjoy drinking. and no , it won't be much like what you started out with.