rotuts

this is related : https://forums.egullet.org/topic/160121-dinner-2020/page/106/?tab=comments#comment-2247143 as its what I have Im low on windowsill green onion tops and out of Fz green peas , but have two bags of Fz peas and carrots Ill just have to pick the carrots out , after cold water de-thaw and use in some soup or some thing. so much stunning and deliucius cooking going on here on eG ! this dish , after a series of vaccinations and a trip to MarketBasket for fresh Shrubbery maybe some fresh Adult Spinach , rolled and thinly sliced ? is a keeper for me.

for a while now , Ive been working w One Pot Pasta + dishes. I eat the Combo out of the pot. back when I visited my Buds at TJ's . esp the wine department Id add some Shrubbery to this dish. I may not chose to do that for a while . I have a supply of Broadbent " ends " : Bacon , Ham hocks , reg ham and premium ham I have a supply of ' smaller pasta ' the kind that would fit easily in my One Pot technique this you have seen before : Turkey Ragu home made in the pasta you see above . WindowSIll green onion tops as you can see , this was from a while ago , as I was quite generous w the G.O.Tops. currently , I Top'd up my supply of SoupBase // Minors stock bases. including two https://www.soupbase.com/RC-Ham-Base-Low-Sodium-No-added-MSG-9-oz/productinfo/CLSHB/ I have plenty of Porky Smoked products , so added the lower salt ham base to the pasta water : not the most dynamic pic , but I added a tsp + of the Ham soup base to the water I planned to cook the pasta in. they say salt the water ? I used this instead , not too much. I just cover the pasta w water , in this case w the dissolved Ham Base .. when it boils , add the pasta you have to stir it from time to time so it doesn't stick. I leave the cover off , the water level drops down a bit over the cooking time. remember I used just a tad of the ham base , exogenous commercial salt is not my co-pilot these days less is better , and over time I feel my taste buds now taste things , rather than '' burn '' with those commercial doses of salt. the finished Pot w some green onion tops I still have : healthy does of Broadbent bacon ends , I finely diced , soaked in cold water , and sautéed so there was some bowning on the bottom of the bacon ends , but also some back bits w fat that was not crunchy the obligatory beaten egg on the pasta alone while pipping hot , and the last of my Fz peas , thawed in cold water , drained and added ' at room temp ' , not cooked it turned out by chance , that the pasta liquid , decanted in two aliquots was completely absorbed by the pasta before eating and the flavor of this dish was fantastic. the addition of a little flavor to the pasta cooking water made a fine difference to the completed dish that's the addition I wanted to add for this type of dish. and mention here. Tj's table Red , 6 years in the basement Cellar Cave was a very nice addition. 10 bottles of the TJ's to go !

why not preheat the steel you have and at the correct time , turn the broiler , including broiler preheating time on and broil the top that way ?

@scamhi thank you for this : Im so pleased you sill be able to enjoy this deliciousness w you or your family and I do mean that cheers ! R and MC

I also would not. I don't see a good reason to. and there is plenty of up-side to a re-bagging : seasoning , portion size , etc.

@weinoo a frying basket . for making those potato stick baskets that you then fill w something tasty like a birds nest but made w potato sticks is there a Prize ? maybe a bacon-cheeseburger ?

there are intelligent people everywhere what a great idea .

I dont really remember maybe there is a setting that does not have the fan on so you can compare ?

dont you want to keep at least the Liver ?

@Duvel i have no idea what Okonomiyaki is Ill google it later but it looks tasty so Im pleased you can still do Tasty . w Dortmunder Union Dark Beer Im not a Beer Guy but a million years ago I has a DRB on a plate to Europe I liked it and that was that !

@shain Ive never had béchamel on poached eggs , or any eggs how could I have not thought of that back in the béchamel days ! looks delicious

@jongm91 another big welcome. love to hear about Spain and what your are cooking . I lived in Spain for two years , a long long time ago. Madrid . and over all , Madrid had the freshest seafood Ive ever had . over all. but Barcelona had even fresher fish., esp Seafood.

I knew it I did Ill send myself soon a few Kudos just saying

@Hassouni read most of the thread now that you have a little time on your hands. dont poke your nose too close to the door the first time you try Steam-Bake. and the tray that comes w the CSO , improved slightly from the CSO-1 is flimsy , and the hot drippings you want staying in the pan not splashed on your toes.

@scamhi has at least 11 bottles, or more . In the Cellar basement this was just a Test. a little Teaser suggesting the Future.

Yum Yum @scamhi esp. the Chablis.

@chromedome you might enjoy this book : https://en.wikipedia.org/wiki/The_Structure_of_Scientific_Revolutions https://www.theguardian.com/science/2012/aug/19/thomas-kuhn-structure-scientific-revolutions re.: IBM it was very very very Hot when i was in college in a nutshell : Science progressed , because scientists got old and died.

@chromedome Ill look into that book , as soon as my library re-opens. Im not disagreeing w innovation. Im finding the faux meat niche relatively small compared to beef at the current price point. its going to be quite some time to that price point down for the average person. however , Beef is a pretty big so the niche for FBeef is real

having not much else going on right now , I looked into BYND: this came up and I found interesting ; From " Wells Fargo " , you remember them ? they were in the news recently https://www.barrons.com/articles/sell-beyond-meat-stock-fake-beef-expensive-covid-19-job-losses-51588344068?siteid=yhoof2&yptr=yahoo

obviously ' Industry " doesnt want to miss the meatless boat. thanks for the link. but , please CEO's worrying about your future : a sign of our times ; "' I want Meat , but I don't want to eat it. "

Im a fan of SweetMaria's Ive been getting green coffee from them for a long time. I dont work for them. this post is to point out , no matter where you get your green beans or if you are only beginning to think of home roasting SM has a huge amount of interesting information on their site : https://legacy.sweetmarias.com/library/423-live-stream-roast-levels-rerun/ I found this interesting , even though Ive been roasting for some time the video is fairly choppy as it was a live stream keep that in mind.

@Kim Shook I caan see the Mortadella is staking out at me. I dont mind Ive made a note

@TicTac here you go ; I think

@jaw call them they are very nice people the sale may have ended . just ask them when their next sale is. i think in the current economic climate they may have them more frequently heritage my be a ham from a different porcine stock.

worth its weight in BitCoins ! sorry , forgot they were \well what they are.