rotuts

my mother ( In California ) used to plant garlic in the fall she collected many varieties , some with Russian sounding names some were very hot . https://www.gardeningknowhow.com/edible/herbs/garlic/different-types-of-garlic.htm I did this myself in NE several years and you plant the largest 'clove' you can find , resulting in larger heads in the spring.

I have a decent supply of the Hormel NoBean Chili . it has nice cumin flavors . I use it as a topping for Baked Russets. when I have Russets. keeps for years in that can .

i have mentioned before that Ive gotten a number of items from Target.com. w their CC ( RedCard ) i get 5 % off , and free shipping w an order of $ 25 or more. I dont work for them , BTW Ive detailed the ChefBoyAreDee cans , and various Progresso Soups. then there is this : DintyMoore Beef stew ; https://hormel.com/Brands/Hormel-Dinty-Moore/Dinty-Moore-Cans/DINTY-MOORE-Beef-Stew here it is : I added a little crushed Penzey's rosemary , and that's it. If I ever have this w Tj's table Red , I might reduce a little of that and add it pre Micro. this is not Boeuf Bourguignon , from Julia or elsewhere : https://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007#activity-feed however , its a bit of a surprise : there was plenty of meat , and the meat was not over cooked , was tender and tasted like Beef, the potatoes and carrots were also not over cooked , and potato and carrot - ey the flavor is " American Traditional " beef stew. Hormel has some products that are a cut above the rest , given the category of " Fresh , from a Can " Hormel has various Hash's : https://hormel.com/Brands/Hormel-Mary-Kitchen-Hash I dont know who Mary is , or was ; note how the " slug " has separated from the edge of the can. I chose not to read the ingredient label Im guessing this does not have any hydrogenated trans-fats. it is very sold from traditional saturated Animal Fat. however , it was dinner time , so I sautéed it in a T-Fal to get a crust on it : the crust is forming on the underside , believe me ! plated w a pair of scrambled eggs : out of shrubbery for that Haute look. items like these save me a trip to the Store. I dont recollent them otherwise. the Hormel Hash could use a little less salt the lower salt is impossible to find. I dont eat this every day . But I could easily manage , say , one can a week ? and as a shopping substitute im OK with them and Target.com for now.

@TdeV it would be important to remove the bits whose flavor you might not want in the final stock. or make two stocks : one with those bits and one w/o them. then report your findings , here ,

@Kim Shook "" baked spaghetti " Lasagna w/o flat noodles ! Whenit gets cooler , and I can get the supplies Ill try this w bow-ties. I have a lot of bow-ties I love béchamel in lasagna , and will try a full fat cottage cheese w amendments ( basil , TJ's parmesan-ish , egg-yolk ) for that effect. i have TurkeyRagu Fz. looking forward to it.

@MokaPot there it is look carefully ''Q.E.D. " Kudos your way @MokaPot

@Kim Shook you are doing such fine work 1 pls stay safe !

@btbyrd thanks Im really going to have to try this I bet this is a fine start to excellent FOS. the onions in the final dish can be cartelized in a heavy pan in the oven. now at some point to get the onions and the etc safely do you have a ref to Hestons work ? i have most of the videos and some of the books.

@btbyrd """ The most elaborate way I've ever made the soup was to cook several varieties of sliced onion sous vide with 1% salt for 100 hours. The result is a deeply caramelized onion water that you can dilute down with whatever liquid suits your fancy. "' Id love to hear more about this . did you take any pics ? if you try this again , would you add pics pre and post ? Im a big SV fan , and this is very new to me and would love to be able to do this.

@btbyrd very interesting re : onion water , via SV " The result is a deeply caramelized onion water " what temp did you use to get caramelization ? I didn't think you could achieve caramelization via SV , ie 220 F or less.

@shawarma_prince I lived in spain for two years , 1960 and 1961 I I love Turon. I don't care for Martzipan my sister sent me some nice stuff many many years ago. I look at stores that import from Spain. of note via google : https://www.tienda.com/food/turron.html https://www.amigofoods.com/turrones1.html etc Ive never gotten anything from these vendors but the best I can offer. a lot more expensive than in Spain !

@Margaret Pilgrim nice as ive mentioned before GreenOnions , in a 1 qt container by a window last a lot longer then in the refrigerator if its hot , but that widow give them a day in less light first and the outer shoots do not do well so i use those immediately.

@FeChef I think the key to FOS is the caramelization of the onions w/o burning this can be done in an oven, stock is very important but max caramelization of the onions makes the soup the https://en.wikipedia.org/wiki/Gruyère_che… and the bread , of good quality , on the top w the above helps.

Yes he does based on what i have over the few years. I take very very good care of these knives. w the EdgePro and etc. love them all .

@Margaret Pilgrim OK burt a long time ago my parents were teaching in France , La Belle in Marseille FR Its 1967 but FR is not Germany and Tubular ' Steaks ' are different there

@Duvel no such thing as an Odd Sausage looks delicious Weisswurst ? although everything looks delicious the sausage looks the best

I have 4 of these HF Swatters back when I went to my local , very close , 5 min ? right next to TotalWine they regularly sent coupons in the mail. these were from time to time , a free item w a coupon. i used to get my rechargeable batteries there 20 % off , same coupon HF has some interesting stuff for less than professional use day to day , day in and day out. Ive had no problem with their stuff if you use the stuff for your lively hood ,might be a different mater. the Swatters dont work as well as WineTraps ( w a deep of detergent to eliminate surface tension ) Ive never tried vinegar but the tiny bit of soap eliminates surface tension thus they cannot park them selves on the surface the Swatters work very well for ; Moths , mosquitoes , and the like dont try your Athletics near your Great GrandMothers China , nor her killer Crystal . just saying

@Shelby dont you have a compost heap ?

id always pick a ripe cantaloupe over any cucumber. Ronnie did good !

its easy !

@Kim Shook as @Duvel says ; nothing , but not really you are just using different flavors for the F.O,Soup iy will all be delicious just a tiny biot different from the various stocks Onion will always prevail !

I may have mentioned this elsewhere if so , sorry for the dup. In my area , Ive tried the Ore-Ida's , the original brand and generics , from stop & shop and TJ's most are the tubular version , but there are the flat kind , seen w @Anna N post to me there is very little difference in the potato aspects but larger differences in the innate seasonings I use the CSO now , and get mine fairly crisp. they do not end up greasy . I add additional seasoning , when I do , after baking. I usually dip in Mayo , on the plate.

Id like to give you my impressions of Broadbent's and Father's Bacon ends ( for seasoning meat , per web pages ; https://www.broadbenthams.com/Hickory-Baconp-Seasoning-Pieces_pp4-1-Lb-Pkgs_p/productinfo/110/ and https://fatherscountryhams.com/collections/hocks-seasoning-meat/products/fathers-bacon-seasoning-6-pack-bs6 Ive worked w several pack of each , and these are my general observations : packets vary with in each company lean // meaty . one or two packs doesn't not get you a very good idea as say , 10 packs of each. over all , I think Brodbents is meatier / pack , but still plenty of fat / pack. Fathers' is over-all fattier . remember this is over several packs. Father's seem smokier than Brodbents , and Broadbent's is pretty smoky . and I think Fathers is a bit saltier than Brodbents. I have quite a few packs from each but this analysis is not very scientific. I didn't do 5 packs from each company at a time and weigh fat vs Lean, etc I slice up the Ends into small cubes , discard the fat , and soak in cold water for a while \before I slowly saute until about 1/2 cooked , cool and refrigerate then use as seasoning bits. If i do a lot , Ill vac-bag and freeze , then open the bag and use what i need , and re-seal that same back then back in the freezer it goes. Im doing about 1.5 lbs of trimmings from Fathers today and plan a few 20 min soaks , discard the water , and add fresh. i take something called HCTZ , so dont see the point of loads of exogenous salt after the soaks and saute , both Brodbents and Fathers are plenty Country-Smoked-Piggy I currently favor the Premium smoked ham pieces over the bacon trimmings, as i dont use that much of the fat. and they are easier to dice , soak and use. I don't use strip bacon any more , even on TurkeyMeatLoaf which is on hiatus due to the heat and shopping concerns . Ive added soaked dice of bacon and ham into the TML and studded the top w the same getting good results in the past as ive said before , u like supermarket bacon and supermarket ham country bacon and country ham are much closer in taste than the stuff from the supermarket.

@shain how do you do your cold rice noodles ? cook , soak etc then what do you do pre-cill so they dont stick together as a massive R,Noodle ball ?

I wonder about ' required ' connectivity I may be wrong , but didn't Anova tie their current crop of circulators to WiFi or some such thing ?