rotuts

@paulraphael "" I'm just not sold on non-stick pans as the best choice " "" The technical reasons people like Mitch and me saute on sticky pans aren't just hot air. "" OK not the point Im making. my point is very very simple SS is outstanding not the question here keep them enjoy them I did and do ! but .... Raymond Blanc only has , I think 2 Michelin stars: https://en.wikipedia.org/wiki/Raymond_Blanc and , yes , in the manner of ATK has his own cooking line of pots and pans ; https://www.amazon.co.uk/Raymond-Blanc-Professional-Anodised-Cookware/dp/B003P4EKB8 used in his restaurant worth a look if you can find them : https://www.bbc.co.uk/programmes/b01bqwlm/episodes/guide not to drive them point into the ground: I have both types : Id love to try one of RB pans or Jamie Oliver's : https://www.tefal.com/Cookware-&-Kitchenware/Pots-&-Pans/Cooking-like-Jamie-Oliver/Jamie-Oliver-Stainless-Steel/p/R-jamie-oliver-stainless-steel this sort of pan is available in Canada , I hear my point was very simple : Fond ( any pan's ) + Maillard ( from that same pan ) = a constant ( 0n your plate ) the pans should be well made and thick enough not to scorch or burn in spots no more . no less. heavy well made SS pans work well w repeated abuse etc but .... I can do as well w similar ingredients w T-Fal. Im betting if Raymond Blanc switched to heavy copper // SS pans from France might he get that third star ? laugh a little here please ! unlikely. ATK Oooing An Awiing about Fond in a 200 $ pan ? come on , enjoy what you have I do and sometimes do w my FR copper SS pans now T-fal is OK for me. USA not Canadien or RB's pans sigh. Id love to try them I might get 1/8's of a star if I could move up.! P.S. : Im guessing my T-Fal pans would not stand up that well w restaurant abuse. but I dont abuse them . back to a cleaning issue : this might or might not need some BarKeepersFriend or not. My FR SS copper pans dd from time to time T-Fal does not. did not mean to touch a nerve or two. really.

@weinoo well at least you are not some where South. deep South. you know and they have wild Boar and cant decide how to catch them process them Wild Type BBQ this , SV that grind that... https://www.wideopenspaces.com/top-10-states-to-hunt-hogs-in-the-us/ 😂

I can grow 4 plants right now and yes cuttings get me credentialed Girls! seed do not ! way back then well , at best 5o % boys , 50% girls at at about 2.5 % Good stuff. now, whith the right cuttings 25 % good stuff. just saying no experience these days.

@Margaret Pilgrim its that M.Fellon ? on the L ? wow

of course then no fond in the various pans do you get Jus in the Bag @ 130 F ?

@mgaretz thank you . looks like Im gong to have to investigate Burger SV soon looks outstanding to me ! thank you again !

@robirdstx Wow Im so jealous MLS's are on the Pantheon of Best Sandwiches Ever ! the Triple Crown of Sandwiches is of course : ( in no particular order , you get the arrange the 3 to your liking . or have all three at the same time ) Bread in these Sandwiches is very critical . good crumb , massive Br aroma etc : the BLT , w mayo of your choice . no Miracle Whip too sweet Turkey Club or Turkey Sand. , leave out the extra bread MeatLoaf Sandwich however you like it . Lettuce , good tomato , mayo never hurt this sandwich of course , you might consider the Roast Beef Sandwich as above for bread , lettuce , mayo , tomato but , Three is always more interning than 4 that's been well understood for Eons.

@Smithy my GO's have always rested on the bottom. I look for bunches that have the most roots still attached but don't look too old and tired.

@weinoo your idea is an interesting one. the problem these days is you have to get cuttings. that's the difficult part. the cuttings root easily , etc. and from that point on the rest is also easy. Those days one used seed. that's all I can say.

@gfron1 had no idea what kustavilainen saaristolaisleipä was then : https://mydearkitcheninhelsinki.com/2017/12/12/kustavilainen-saaristolaisleipa-dellllicious-finnish-archipelago-bread/ that looks so interesting ! congratulations on getting it done !

@dscheidt your points are excellent it possible , and i have not looked into it as my VP-215 https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/vacmaster-vp215-chamber-vacuum-sealing-machine/ and ive had it for some time I love it but ..... there might be newer pumps that do not need oil : https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/vacmaster-vp220-chamber-vacuum-sealing-machine/ and https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/vacmaster-vp230-chamber-vacuum-sealing-machine/ you have to look into the possible new pump that does not need oil to deal w moisture It might be new and i doubt it tricked down to les expensive models but maybe just be careful price is one thing but endurance is another

all I know is this : I pick the cutters of GO's w more roots on them rather than less. working for me now in the winter in N.E. : dicy it is. of course if you go to a Chi-Chi or Chee-Chee store these days they may cut the roots off. [ed.: he means a Very Swell Store that Over Charges , as its Swell ]

I just take off the rubber bands I do look for GO's that have roots , the more roots the better I think. then I rinse them in cold water and put them loose in a clean 1 qt container if its hot and too sunny , Ive learned to let them sit in their New Home for a day or so I have noted that the outer stalks of the GO I bring home do not do well. so I cut them off and use then that day talk about being obsessive ! but if I went to the trouble now days I try [ed. : sometimes ] to treat what I get w a little respect.

@Smithy my GO's come w a rubber band or two on them i take that off I noticed yours still have a band on them it might not make much difference consider taking that off Let the Green Onions Live Free !

@Shelby I love the look of your pizza's they always look so " Plump " and Im betting you are one of the very few that has venison pizza's

@scamhi "" had left over crozes hermitage "" sorry you were not feeling that well that other day. hope you have recovered.

@Smithy Ive noticed this too I wonder if the difference relates to the length and amount of roots on each GO and how thick the GO are. this is one of the best things Ive ever though up. I tried cilantro that I used to get at MarketBasket w roots on the herb but that didn't work. for cilantro I cut the stalks ' fresh' and put in a yogurt container w few inches of water in the bottom and then loosely cover the whole container and herbs then put that in the refrig. I cover the tops so they dont dry out works fairly well , but they dont grow. although cilantro grows much like a weed outside in reasonable soil , water and sun its pretty picky inside !

@weinoo I dont think you will be disappointed in your choice I think Silvia is a much better machine. of course , the next upgrade would be : https://www.chriscoffee.com/collections/espresso-machines/products/quick-mill-alexia-evo and https://www.chriscoffee.com/collections/compak/products/compak-k3-touch-espresso-grinder I moved from the Silvia to these 10 - 12 years ago and they were cheaper then ! noticeable difference. a 75 - 85 rating cup => 92 - 95 but its my only hobby these days.

@ElsieD try your G.O's. in a yogurt or quart container w an inch or two of water . a sunny but not hot window helps . they grow ! the bunch on the L is two weeks older than the bunch on the R , ie the R is ' fresh ' change the water from time to time and since off the roots in cold water. the white part of the GO gets a bit mungy so I only use the green tops. after several weeks , the green ' tubes' sometimes have a clear gel in them , but it has no taste.

@TdeV the issue is simple : Salt how much do you want from the ham ? for me , less is much better , and it begins out the flavor of The Pig. you can soak either way diced wil give you more surface area to remove the salt. pat dry and ten use. id there is fat involved I use very cold or ice water to keep the fat fir if i want that in the final dish

I did not say Tri-Tip is outstanding it does have good PR West of the Mississippi that's it.

@gfweb "" to wet the chips persists is testimony to the lack of observation and thought of some of the experts "" a bit like fond in a heavy , and possibly , expensive SS pan ? sorry , but not that much : Chris Schlesinger https://www.amazon.com/s?k=chris+schlesinger&crid=3DLEPYLTDDX88&sprefix=chris+sch%2Caps%2C142&ref=nb_sb_ss_i_4_9 made this post in one of his early """" BBQ """ books he had one then two restaurants in Somerville , just a block from Cambridge ! East Coast Grill and Jake and Earls this was some time ago , well before ''BBQ '' caught on Jake&Earls was a take out for Ribs etc in those books , and I highly recommend them all as used he pointed out: grey smoke had lots of particles in it he ahd a pic he suggested that Hard Wood charcoal got you to the same tasty place w none of the (#^(_#^$_(#^$^# of the raw wood if you are interested in ' BBQ ' consider his books , used. in good conditions P.S. : I was able to go to the East Cost Grill a few times outstanding tables too close etc and to J&E for a few slabs of Ribs outstanding it all was

are you going to pickle some of those red onions ? maybe w some garlic , and green chili ? just saying.

I had to look up Warba potatoes : https://www.potatopro.com/news/2016/harvest-warba-potatoes-british-columbia-signifies-beginning-summer https://www.fruitandveggie.com/warba-potatoes-bcs-special-spud-13955 https://bcfresh.ca/warbas-are-coming-soon/ very jealous . sounds like they make fantastic potato salad and fresh steamed !

one thing about trip-tip : study its Anatomy carefully : it slices optimally three different ways didn't study this w my first two. TT rare in this area , Im guessing more so now.