rotuts

@dtremit but the vast majority of folks like Me have a stand alone Range some , design their kitchen for This and That and have Built-Ins fine combi over decently designed as a ' range ' missed the comgomeraits sad Id say.

My Fault , as usual : should have used the abbreviation FBSO. Miele has been making home cob's for some time. they've had a built- in for a while. it wasn't very big. for a while i was thinking of their Top of the Line induction Range : Induction top , electric oven below in one unit. that one you could plumb-in and get steam baking via a program for bread. it was very expensive. i never wjent that route for a variety of reasons the largest was as soon as i got it , they would come out w the same model as a complete Combi. why there isn't a fairly priced complete combi ie 30 " electric ' Range ' Ill never understand. it would cost no more than double the higher end ranges one now sees in HomeDepot. for the stainless steel of course total cost ? $ 2,000 tops ? induction top ?

@Anna N Mea Culpa . I guess , back in the day , we ate the PotPies right out of the aluminum container Swanson , Fz. mid '50's how A Gauche . [ed.: FR for Gauche .]

cheers Im pretty much a Whino or wino and Ive been able to carefully stock up various table wines from TJ's which of course I mix a bit as it works so much better for me. but SomeOne had a birthday. TotalWine in my area has Senior Hours : 8 AM M , TH , Sat. I called about this , as Im not going anywhere unless it's Vital they told me : the store at 8 AM was more or less empty so I ventures out at got these two 1.7r liters . the big girl. I wanted the not to secondary , that's why I got two bot's that's I hope over a year of this stuff for me. but no one was in the store. I did not get out in 4 minutes as they had not ' charged ' up the register. so far so good.

@David Ross now is the time , Sept 1st. a long time ago , 1999 I did a lot of reading and made fruit cakes in aluinun disposable pans , which I used over and over. I looked at a lot of Rx's n and pick one that gave me ' good crumb' on the final FC ; brown sugar and butter flavor. the crumb was medium brown , not black . Tj's at that time had red currants and lots of other dried fruit that I used. I lined the pans w parchment paper , and used a lot of dried fruit . a lot. chopped the larger pieces , including dried apricots and cherries etc. I remember baking the FC at what I thought was a low temp ' 300 F ? Im not a baker , it seemed low to me at the time. but for 3 hours or so. bringing them out of the oven , I let them cool a bit , then lifted w that parchment paper out of the aluminum pans , and placed is a plastic bag , then jabbed them a bit w a knife on the top and added I think as much as a 1/2 cup of good rum , and other spirits for those who like that as they were going to be gifts. they cooled some more , and I used the plastic bag to seal them and put them in a cool place for 4 months. I did sneak a taste or two. no fluorescent fruit , green , red , purple. just good stuff. i made several mini- loafs the same way and gave them as gifts to libraries etc , w a Hard Sauce Rx. the best fruitcake Ive ever tasted as the fruit was only what i enjoyed myself. no nuts ! I wish I knew what the batter Rx was now , but that was many operating systems ago and lost. I did modify it , but not too much : Brown sugar , butter and good crumb. the fruit absorbed the rum / whiskey etc out standing it was . *** sigh *** the dried fruit was affordable at the time , as it all came from Tj's. 1999 - 2000 that was the season.

@Katie Meadow I might . bells must be sufficiently different from other chie's I always prefer green chile to red , of the non-bell varieties I was going to make Green Chili flakes some Thai Green , serrano , jalapeño but didn't get around to it. the dehydrator for this project ( on sale , naturally 0 is rising comfortably in its box maybe after a few Vac's Ill venture out and do this red pepper flakes are standard on pizza Im sure green chili flakes would be much much better interesting you cant easily buy them my sister sent me some from N.Mexico and i cherished them

@iamsaunt why bother Mom ? compost it , but make sure the seeds get to the temp of inactivation !

@Joe Wood fine work thank you for sharing . do we get a glimpse of the cut salami ? I envy your hobby and your diligence. I also like your thermometer . I had one similar if not exactly the same back when.

@Anna N I never thought of eating a CPP or any PP upside down. I envy your selections .

their Dijon was an award winner @ TestKitchen and is the real deal , just in a much plainer jar. and it is indeed from FR.

@heidih buy TJ's OM. get a lime tree make Lime marmalade , and add a few thinly sliced Jalepenos or Seranos that's worth your effort eat the oranges , but dont peel them. slice off the skin and leave as much pith as you can stand . then candy the skin , w the rest of the pith on it. Pith is amazedly good for you. you have to do the lot-up and see studies done , in of all places , Italy. excellent for those fats and cholesterol swimming in our blood stream. shy no studies here ? the Orange Juice industry would not stand for ii nor BigPhama : no money in it for either of them , and they count on those two income streams. I studied this on myself. a remarkable change in 3 months , using oranges from two mature trees where I grew up , after my father moved on. he picked they way way to early. sorry for a bit of O.T. .

indeed . ' Prime' is the whole cow , not just the Prime [ Prime Ribs. ] the lesser Prime cuts are rarely marketed as such. Id love to see what a ' Prime ' flank steak carefully opened up so it was think w no pounding then cut into rouladen portions , ready to Roll Up. Ive seen what was clearly ' prime ' do to better marbling in the meat case , but labeled as ' choice ' no need to get into Black Angus labels etc

WSJ ( possibly NYTimes business section ) had an article about Tj's about a month or so into the C-19 re; shopping online and scheduled pick up Tj's had no interest in this , and the article backed it up by pointing out how TJ's had invested in its employees rather than in-line etc. its very much a Personable store. I miss going there a lot as I know most of the people and they are hired in part for their friendliness .

@shain very interesting looking dish. what are these ?

' Head:ines' on the google news feed , or anywhere on the Net tend to be alarmist and misleading : https://www.bloomberg.com/opinion/articles/2020-08-21/the-post-pandemic-future-of-trader-joe-s-looks-bumpy if TJ's folds , Id never get over it. the article doesnt not really suggest that in my final analysis.

i discovered roulades in Mimi Sheraton : The German Cookbook https://www.amazon.com/German-Cookbook-Complete-Mastering-Authentic/dp/0394401387/ref=sr_1_1?crid=2QE4MPXP3SPXY&dchild=1&keywords=mimi+sheraton&qid=1598103526&sprefix=mimi+she%2Caps%2C144&sr=8-1 this was back when the book was new , seemed very authentic to me , and was a very rare book on cooking ( in the USA ) that was not American-is. Ive pounded any Round thin then moved to flank steak back when FS was a very cheap cut in the USA as no one knew how to cook it. Ive always used a very healthy dose of sharp mustard , German or Dijon , and bacon. I never saw the need for a pickle , or carrot. browned and then cooked 325 covered 1/2 way up w beed stock. From a can ! rolled over for the second 1/2 of the cooking. both sides browned even further. sauce thicker and thats it. inhaled they were home mashed russets of course back then the russets were pealed , a big favor mistake. it is a great and fine dish !

@Kim Shook with deep respect , i.e. you made it looks like Brownies w a Crust ! not a bad idea id say.

@Anna N hoping those Bangers are the real deal. they look a little coarsely ground to me. hope there is plenty of cardboard in the filling.

it would make toast-ish but Id be based on the volume of each of these new nice items no where near as deeply delicious , and Sooo good as the as the CSO. volume and stream

@StumptownGeek and excellent opportunity to stock up , and a great price , or Get Your Second just in case. if you had Top of the Line Electricals in your kitchen , and the space , you might run Two @ a time.!

dont bother ti since off the dirk it might be helpFull etc

@weinoo well try it w a few and then well there it is.

@weinoo fantastic on the roots. if you can spare a few ' plants ' see if they can survive in an inch or two of water , in a 1 qt container w or w/o sunlight for the first few days . if in bright sun initially they may die until they figure out they've been given a reprieve Ive done this w Green onions w minimal roots attached for a long time they actually grow. Cilantro : no such luck. but w or w/o roots in a 1 qt contianer , very loosely covered w a plastic bag , in the refrig they last much longer , than in the ' veg drawer '

@dtremit thanks for the clarification re WiFi. cant remember where I thought it required WiFi and a subacription for the newer Anova circulators. I guess they just dropped the Bluetooth. I hope the APO and BSO do better in terms ofd longevity and usefulness in the home kitchen. maybe the size of the CSO limited its Universality. Id love to have the " better " of the two newer SO's , and keep the CSO for smaller cooking amounts . and of course , Toast !

one does not necessarily connect itself to the other as im sure you know , they may be independent events or not.