rotuts

Good for Kroger and good for you.

@@Spork nice did you you wash the rice to remoce the ' rice powder ' on rice ?

@Spork help me here ! Yikes 1 SV rice ? id like to hear about that , w some MixIns ? Salmon looks delicious , even the Cukes , peeled for crunch congratulations .

@SweetSymphonybyM well the item you are thinking about is 2 K USD 1 K more than the the VP 215 a workhorse for many of us. I cant imagine what the 1 K exrra gives you ... well its Black and has colorful buttons on the front so , I have no idea what the extra 1K gets you. I doubt it will add up to 1 K just me saying

@scamhi and correct you are1 I do have a stamp collection U.S ! I have several Plate Blocks from the '20s 5 $$ USD plate plate blocks now worth : $$ 20.27 and i did have some very old relatives in tye1890's 0r less and thats what they did in Kansas in1870 - 90's : Qult the are now in a museum in Upstate NY so far so good.

and a tasty one

@heidih sometimes , for me , known as PsycoBabble or MisDirection I personally like bananas , on the not quite so ripe side as this is a Family Site , I would have said ' Firm ' but chose not to. I love QuickBread , and BB is on that list but i down like BB : dense , way to moist , etc. and Old Bananas are not a flavor I like. but , Bananas Foster , w B's on the firm side w PoundCake , h0me made or not and OK Rhum sell . instant heaven for very little work.

if their is a risk w SV garlic , why take it ? there is plenty of risk these days right at our front door.

@scamhi those are the best Fr.Breakfast radishes Ive ever seen. I grew them a few times , mine were not at stout as yours my favorite radish and congratulations on you FineWine collection and selections.

Im not adverse to using a drop or three of Liquid Smoke. after you assemble your dry ( non-sugar ) try adding a little Pickle Juice , from a Half sour jar. Ive done this in the past and it worked well.

@chefmd "It gets the job done." Ive found this concept a key when I search for table wine @ Tj's

they will make more , if successful Ill wait for a thorough eGullet threshing or thrashing what ever applies.

@Tri2Cook interesting take oil the problems. of the various item you mentioned that need a filling and a qrap tamales are the most temperamental the Masa ' wrapper ' has to be created correctly , so it expands as it cooks and does not get gummy not so easy to do w little experience Ive made a few w friends a long time ago many were very good , some not so good and on the gummy side.

well, flipping seems to work well so be it !

@IowaDee M.C. [ed.: Not the Cat ] had some very nice pies in the past . there was a new restaurant and take out near my home , in the bay area way back . when i went to visit , I ( we ) took out quite a few pies made tight their never thought to ask about Savorie that was a long long long time ago and a delicious time it was.

@IowaDee pleased you are willing to make The Trek. re: tamales ; they have had some Fz for quite some time. not being in the TamaleBelt , they were OK as they were some time ago , they had '' fresh ' tamales ' but only for a period of time before Christmas or NewYears. they were mac better now in my Local , they seem to have them all the time. I have not been there for a few weeks. if you go for those tamales , the fresh ones take a big big cooler and get a few the Pork ones were the best , and the chicken were very good but dont sell your trip short : Tj's Parmesan-ish its not labeled as such , BellO grosso? and Tj's Cheddar in the white wrapper and any7 other had cheese you sede . or soft stock up and check your car/trucks shocks. they have very fine chocolate , in 1.5 low bars exceptional nuts and dried fruit. when are you going ? I might like to think about this. good luck look for the Senior Hours etc Id ask for pics , but that will delay your departure,

@Anna N Im pleased you are able to do a P.P. Journey for us hera. nice of course , its a bit of a dichotomy : Crust and Filling , that does not ruin the crust your UpSideDown sur le plate was new to me , but makes a lot or sense Im also pleased that your PP are coming from a Local Place and you have wonderful people that are looking out for you and Providing .

@Paul Bacino stuffed GBP ? eggplant ? hope you feel better soon . Ill light a candle.

@Shelby has ( had ? ) a reproducible IP low pressure Rx for soft boiled eggs from the refrigerator , Ive used it in the past . but Ive lost my Red engineered lined notebook so cant recall the times. I used to do 1 - 1.5 doz a time , then chill in cold tap water until @ tab water temp then re-refrigerate. Id return w hot tap water while making coffee etc and etc , and always came out fine. the re-therm was my idea of course. I even re-thermed in hot tap water in the micro for 30 seconds , the eggs being completely submerged. on the next really slow day , ill have to re-read the entire IP and CSO threads and take some notes from my own work. there are a lot of really slow days , these days. I expect more to come until Vaccination day shows up on the calendar too bad Bezos and Musk are so keen on their " equipment ' and want to go to the Moon. a subscribe-and-save vaccination program would do a lot more good for the world that that nonsense

if I get an APO , Ill plan to run it and the CSO at the same time. veg are cooked differently than meat.

@lemniscate were thre breeds different ? I have a personal view of "" The Egg "" as having some restrictions on nutrients and outside consumed stuff , as the egg determines future generations that's not for this thread did you ever get a ' supper egg-ey yolk ? thanks

no duck eggs within my foraging area and this yolk-ey taste is very noticeable , in an excellent way.

this has interested me for quite some time : way back when I used to visit my father where I grew up and the supermarket was Safeway , for general items , in alluding eggs. I made him his breakfast and alway go Jumbo eggs , as he would only eat two. It was my understanding that jumbo eggs came from older hens. Im sure Safeway had their egg producing emporium micromanaged to the milligram of feed etc , it being such a razor thin margin item. from time to time , there would be double yolks in the judo's , unusual , but not a big surprise. rarely if ever have I come across a double yolk in extra large etc. but here is the interesting point. : from time to time , tase yolks tastes very very eggy and yolk-ey delicious. I cant describe this any better , but it was a very very tasty egg , one Id seek out if I understood it. if you have had an egg like this , you would know it and remember the taste. Since production of Safeway eggs is so tightly controlled , I thought a Hen from time to time, but rarely , high have a genetic uniqueness , that produced this flavor. Ive had this flavor from time to time over the years , but rarely. fast forward to now. I rarely shop now , for obvious reasons. I have several doz eggs in the refrigerator and the refrigerator is very cold. I been making scrabbled eggs for several days aa I have for fresh english muffins from my recent trip o RocheBro. the eggs have been in te lower part of the refrigerator for a while , and are still fine to eat but the eggs have gotten quite cold , if not even frozen they were soy far back on that lower shelf. they ' spin ' as if they wered cooked. but they were not. the yolk is very dense and almost jell like, even after sitting on the counter for a bit before I scramble them. the precooked scrambled eggs are thick and almost jell like. but my point is these eggs , and ive now had 8 from the same carton ( ' large eggs ' ) have a good deal of that super yolk-ey flavor I like so much. so , if you've had this taste treat , you know what I mean. is this flavor not really a genetic thing ? , I doubt a rare genetic hen would put 8 eggs so far in the same carton. and the consistency of the yolks right out of the shell was very different from other yolks. so , does this flavor come from serous cold storage for a while , and possibly a freeze ? the yolks at room temp do not return to the ' standard ' yolk consistency. after I finish this carton , Ill put a fresher carton in that same area , after trying one egg as a taste test and see how the rest evolve I understand this might only interest me but if you've eaten this sort of egg w super yolky flavor , you would probably seek it out if you could.

At first I thought : $#%(#$&%_$&^ re: non-salmon eaters. then I realized , More for Me !

apparently : https://www.closetcooking.com/rachel-sandwich-aka-roast-turkey-reuben/