rotuts

Yikes ! Its Here https://www.youtube.com/watch?v=LJYWM-5taIE on the other hand , maybe you can program in " Extra Wagyu " you know , that synthetic white Cr*p !

no Halloweeners are coming to my door this year w/o a vaccination card. it used to be called a Yellow Card or https://en.wikipedia.org/wiki/Carte_Jaune of course Swells are trying to do away w the WHO etc no Vac's no candy. Big Sugar has been officially notified. they are trembling on their Canes.

@Kim Shook beets : do you have aniPot ? pressure steaming beets in a basket above the water works vey very well you cool a bit and then peel. I did them in quarters the last time I had fresh beets the also do well in the CSO, as you have done if you want a bit of carmelizatrion i cant give yo0u times and and temps for either as I cant find my RedBook.

@robirdstx """ Aaron personally likes to leave it on "" "' it doesn’t actually get in the way of the ribs taking on flavor " really ? of course you can live it on. but Aaron was thinking of his fantastic espresso machine which he take w him to various BBQ competitors sooooo how long does it take you to do one BBB ribs ? 30 seconds the first time ? OK you do a 1/2 bazillion of full St.Louis ribs thats a different mater just me saying. you personally loose 30 seconds after your figure out how to do it the first time then you get flavor , or you dont for me , 10 seconds well spent Over done this for a while you might get to 10 seconds your 3d.try up to you

@Kim Shook good for you on peeling back that membrane it allows flavor to get to the meat if you dont pull it off , no flavor gets to the meat that's what the membrane is for in the "" Wild Life " Aaron Franklin the true GuRu of BBQ has suggested he does not peel off that membrane for pork ribs he further suggests he likes the 'snap ' of that membrane when he enjoys PorkRibs I think he is mailing this in as Pork Ribs are so much smaller than Full brisket , so much work for non brisket flavor. just me saying

@chefmd how long did that take ? how was the flavor of the mushrooms ?

I like Jalepeno's just saying.

@MetsFan5 thank you for not posting a "" money shot "" of those ribs. ** sigh ** its going to be a long while before I get to them. thanks again

@Okanagancook not that i can really improve on this but have you thought on this sort of prep some smoke ? not at any time but the beginning for a it is good pellets , in a tin foil tube or a tube you get for the long run pls consider it. congratulations on your fine work.

@Okanagancook wow how did you do your Rotisserie Duck ( RD ) ? did you have a drip pan under it to get all that delicious faT ? Wow again !

Id say both countries have sensational breads , but different emphasis France has ' lighter ' breads , and FR expect the bread to be still warm when they buy it Germany has denser breads , that keep longer and go very very well w sausage and mustard cheese goes better w FR bread , and sausage goes better w German bread IMHO

@kayb I do russets in the CSO all the time , looking for very very crispy skin crackling crispy I start off @ 400 steam bake , say 40 - 45 min, then carefully open the door and then finish on dry bake , 425 f or so for 10 minutes until very crispy I might do it all on dry bake , but steam bake get the initial baking done faster.

roast them bag them then take out the seed and be thankful this are different days now

@Anna N nice , very nice some day , not too soon Im going to get all over smoked duck br and legs cheers

W & G put that cheese on the map. it was about to go out of business before they appeared

I apologize for not being articulate enough to make my point. a simple one. Ive toughed a nerve , it seems. sorry. one last time , then Iill get my coat : Fond ( from any pan ) + Maillard'ing ( from that same pan ) = a constant ( more or less ) they meat up on the dish where they are recombined, giving you more or less the same thing in the end : Stuff on a Plate , that you then gobble up. how can it possibly be suggested that Raymond Blanc , w 2 stars , using non-stick pans isn't making Exceptionally Fine French Style Food Style : i.e. Sauce based ? of course , one might say that if he moved to heavy cooper FR SS lined food he might get that last and third star ? Ive mentioned this before : In College , a radical book came out : https://en.wikipedia.org/wiki/The_Structure_of_Scientific_Revolutions The Structure of Scientific Revolutions it was so Hot Hot Hot , it was assigned to three of may course , in order in a nutshell , as tis is a food group : Science doesn't march on , on a continuous road it advances because Scientist get old and die. and their out of date theories are taken to their graves . this was Way Back Then , of course . now its all on FB. I stand behind F + M = a constant ( sur le plate ) thank you , and I mean that for thinking about this.

@Kim Shook did you watch a Wallace and Gromit movie w that cheese ? https://en.wikipedia.org/wiki/Wallace_and_Gromit they are favorites of mine have not had the cheese yet

Interesting ; https://www.fool.com/investing/2020/07/03/3-differences-between-beyond-meat-and-impossible-f.aspx this stuff isn't for me but its interesting to follow . at least no ( publicly disclosed ) effort is being made to create Beyond or Impossible Bacon.

@chileheadmike would you be willing to share your Tuscan P.S. Rx ? I love to hear about PS variations . thanks

on the second seat of my Highlander , behind the drivers seat I keep all my C-19 stuff. I never bring what's on that seat into the house : I very large shirt to wear over what ever Im wearing Flannel , X-Long , to be replaced soon w a heavy long-sleeved cotton shirt. masks that have been used , commercial and Mennonite made. used vinyl glves ( in the foot area , they can stay there a long time !) Front seat has new unused masks , and disposable gloves passenger seat Unused wash cloths. soon to add a large collection of wash cloths that Ill use w my Walnart Household cleaner w bleach spray the hands after taking off the gloves , wipe hands w the wash cloths. the WC are used once, then added to a small box so I can keep better track the the WC's are all used , wash w bleach , and dry in the front seat I keep a box of kleenex. if , while in the car , have an ' itch ' etc in the facial area , I use a Klenex and drop that into the passenger foot well. I also wipe down the spray bottle handle w the damp wash cloth the bottle stays in the back seat. Im not suggesting this is a perfect solution but its better than nothing.

@chefmd "" tasty beverages "" sound good ! probably vey similar to Personal Beverages . love this . would love to see how the humidity is controlled wonder what a DIY might be like all you would really need to get is the UV light set up. a large enough container that air tight , a water pan ( ? ) a hygrometer (?) very interested to follow your results.

its interesting that supplies seem so uneven A long time ago I had a GE Toaster oven when these things were very new. very low 1970 's it was a fine machine and lasted 30 + years Che U used it to heat up Chef BoyArDee Beef Ravioli. it was cheaper than the cafeteria , and I had no kitchen Now very early on , I decided to visit Target.Com I have a few of these : a trip to the store averted , is a trip to the store averted . note the hyperbole on the BeefRav: no such filling in those ra's these days and the sauce is on the sweet side. designed for 2 year olds , or me these days. the ' best ' is the Lasagna [sic] which Id never had before. they are in orderd, L => R L being the oddest. however the meatballs are much better than the spaghetti , with is way overcooks. I post this is for Archival Documentations purposes. "" They did that back then ?

@David Ross I grew up in California and where I lived they eventually had stores just like that hope you get some fresh Mexican Chorizo get the higher priced stuff ( still very inexpensive ) the cheapest stuff if you look at the ingredients is made mostly of seasoned ground Pocine Lymph nodes Im not sure I want to eat another animals immune system , personally most of these stores had a Taco / Burrito ' Bar ' , making some fabulous stuff !

Yawn

so you say but I Eat : mallard + fond , from non-stick pan sauce from fond from non-stick pan no more , nor less. Q.E.D. did IO forget to mention Yum Yum ? sorry one more time : Yum Yum