rotuts

@liamsaunt what an astonishing assortment ! how often do you get a ' share ? " I wonder what the deli meat selection was only out of curiosity , nothing more Im sure this was not inexpensive , and that's not the point someone , somewhere , w imagination is moving from the system they had to a newer system that helps all involved. their business , the delivery people , and your family. very very nice . very sad this sort of thinking will never percolate Up and Up some more. there are solutions locally , and this one is an outstanding one. Id get out my English Garden Spade which I used to love , doing ' double digging ' so long ago and put that GBP in a ceremonial compost hole by itself , to compost , and eventually Id have a bit more grass to mow nice finding the share.

very interesting article. there will be a lot of pain for smaller business's Mom and Pop , Carts of stuff in the center isles of Malls and small, local restaurants. I wonder if Thai Noodle is still around now. cant bear to find out. the vast majority of businesses are mortgaged to very high levels , and require traffic to service those loans. 9/11 was far more psychological , unless you were in or near NYC. this pandemic effects the entire financial and commercial system of the world. when and if the pandemic is reasonably controlled via a vaccine trade and commerce will resprout but many small businesses will not be able to reopen , due to their crushing debt. and debt for those that are not large business's will unlikely to be forgiven. a newer ' small restaurant ' model will take over might be a lot more food trucks. not something real estate moguls will appreciate.

Ive done similar veg steam-bake different temps and then times to go with them and gotten good browning and no fuss about the broiler being on for so long just another option to consider

@Kim Shook Mortadella ! looks like the USA version , no pistachios ! my favorite 1 you are so lucky ! I do look forward to my First M+LTMayo sandwich on some very fresh , decently crusty bread . I have a list. its getting longer and longer but anticipating working down this Roster List puts a smile on my face.

@liamsaunt glad to see there are innovative minds somewhere these days. looking forward to seeing what you get.

a P.S.: re Ethiopia and Yemen : Ive gotten coffee machines from ChrisCoffee in Albany NY. they sell high and higher end machines for business and personal use. they also have a roasting business , they get bulk green beans , roast whole and blends to certain root points and expertly va pac the beans for sale , on line or pick up. they also has a business selling ground coffee to businesses , vac pac'd etc. ive been through this area of their business several times . they have a Cyclone Separator that spins the green beans around in a closed dry cleaning system , heavy object fall to the bottom of the cyclone ,and higher dust and dirt are cvccc'd off the top , more or less. they have a several gallon glass jar that they collect some of the more interesting ' heavy ' items , and keep them in that jar the jar was 2/3'd full of ' spent AK-47 bullets these mostly came from Ethiopian green beans , but from other places around the world dont remember if they did Yemeni coffee.

I haven't gotten any Yemeni in quite a while maybe production has improved it does make a very good cup.

Ive been buying green coffee from Sweet Maria's for a long long time . https://www.sweetmarias.com/catalogsearch/result/?q=+yemini+Mokha they dint seem to have any now. Ethiopian is very very similar : https://www.sweetmarias.com/green-coffee/africa-arabia/ethiopia.html Im better w the war etc in Y they wont be getting any for a while, so those archived prices might not be for what you might get elsewhere now. one thing about Yemini coffee ; its very very ' organic ' as the country is so poor , the fertilizer they might use , might be " human " or none at all . the beans are paler than another Ive had , and much smaller doe this translate to flavor / I really cant say . I doubt it. they claim to fame for Yemini is Mocha . Mocha + Java ( green coffee from Java ) made a name for itself a long time ago , as the two different beans complemented each other and gave a " com[plete coffee " when used together . Im sure there were PR uses back then and availablitily factored into the equation . as there always will be. there are many good books on coffee beans that discuss the evolution of the various beans around the world Ethiopian ( the good stuff ) might have replaced Yemini , and Ive read in several places that Java beans began a slow decline in quality after WWII , and of the " Islands " beans ( indonesia ) https://www.sweetmarias.com/green-coffee/indonesia-asia.html Sulawesi these days is a better cultivar. up to you to decide Tom's ( of sweet maria's ) complex reviews are consistently reliable , bean to bean. you just have to add a " Fudge " factor to them to reflect your personal taste remember , Coffee in-the-Cup is a personal beverage , so its up to you to decided what you like

this is a very similar dinner to the one I posted a few days ago : Pasta // Peas // Country Bacon ends no Mise this time as its the same , but sub'd in Country Ham Seasoning Pieces from BroadBent currently on sale ; https://www.broadbenthams.com/Seasoning-Meats/products/82/ I took off the labels on these three packs , the second pic is the same packs flipped over so you can get the idea what's in them the one on the L and center one is # 840 : 2 lbs Country Ham Pieces // pack. 2 packs regular price : $ 16.90 , sale $ 14.37 sale = $ 3.59 // lbs. on a previous order , the 2-lbs packs looked like the one on the L. a current order looks like the middle one. note some significant fat and skin differences . the pack on the R is the # 840 : Premium country ham pieces , very little skin , and fat compared to the pack on the L regular price : $ 22.90 and sale price $ 18.32 for 4 lbs = $ 4.58 / lbs sale price I decided to use some ham from the middle pack : I trimmed the little bit of skin off , mostly the upper L piece . the upper R and lower piece were mush darker and dryer then the two others . Im guessing these were trimmings from a ham in the exposed meat surface that used to connect to the Pig itself. its possible that the two types of ham had different tastes , but im guessing it was mostly texture I diced the 4 pieces up : darker , dryer on the top R. these little buggers are slippery ! I then soaked the whole bunch in cold water for 20 ++ minutes , not really by the clock. I tasted the pieces raw after the soak and a lot of the salt had gone into solution and the drier pieces were softer. still a lot of ' country ham ' flavor left. for some , the country ham flavor might be an " acquired taste " I added the drained lot raw to the finished hot pasta , after the beaten egg addition : note the color change in the ham after the water soak. as commercial bacon does not taste like commercial ham country bacon does not taste like country ham. the CH has a pronounced flavor that you may like or not like. I like it , esp after soaking and desalting. this is a very different dish to the similar one w country bacon. the bacon for that dish was cooked. the ham here was not. I cant really say if the flavor is " Prosciutto Dice " the dice were tender and very flavorful. Ill make this dish many many times w the ham seasoning hunks i now have from BroadBent. puts Chef-Boy-Are-Dee to shame

@Duvel nice . I haven't had it Ill look forward to it some day "the sausage is stretched with stale bread, " well OK maybe cornmeal is a bit nice but id to try the both at the same time Im sure many cultures stretch pork ' did-bits ' w bread , oatmeal , cornbread to âme a tasty loaf. Im sure Id love them all

@Duvel I think I see some mortadella live is good somewhere it seems its a start ! too bad no scrapple for you . someithing to look forward to explore in the future

I of course had an opinion , w no personally supported data : the duck was farmed , and Im betting so was the goose. Id stick to the same temp for the goose br. but consider a sl longer SV time as its thicker . I doubt these geese get to fly around much , un like their Canadian Relatives . they probably get to walk around as much as the farmed ducks .

@mgaretz your stews always look inviting and delicious. once i can get a decently flavorful hunk of beef ill review your posts and make the same thing in the iPot. Ill probably not use celery , unless i can find one stalk and fish it out. I do like celery flavor , I dont like 3 x dead stalks. I probably have some dried celery leaves from Penzey's , but they might be ancient

PS: I save the hot drained pasta water and add some to the mixed final pasta then mix again , until I get a final consistent I enjoy. the dish is not gummy at all that way.

I dice the bacon up l and soak in ice water when i remember , or just cold water I want to keep the fat firm. there is no fixed time . I do give it a swirl once and again 15 -- 20 min ? still plenty of bacon and smoke flavor. as its finely diced a lot of the salt must be in the water. Ive never tasted the water BTW. works well for me. Im making this same dish tomorrow but will be using died Broadbent's Ham Seasonings Meat Ill remove the skin , keep a reasonably amount of fat on the Ham Hunks

mise : Fz peas , thawed in cold water , drained . not cooked. Pasta . Broadbent bacon ends / seasoning meat , diced , cold water soak , drained sautéed one egg , im fairly low on eggs , I would normally use 2 , beaten , added to hot cooked pasta and stirred Butter was omitted and EVOO was used. Dinner : there is a lot of bacon here , and I added all the bacon fat . next time Ill add only 1/2 of the fat and save the rest this is a 2 meal portion. it was very very very good. I liked the peas this way ; snappy , not cooked from Fz. didn't go downstairs to hunt for some Vac'd TJ's hard cheese . next time. I made this into An Event . dry TJ's white and the last 3 eps of Bosch Season 6 . no worries , no spoilers .

@DiggingDogFarm consider moving your patronage to Penzey's https://www.penzeys.com they have shipping specials from time to time smaller minimums and occational small amounts of different mixtures significantly discounted.

@teonzo but rabbit ! thanks for your view from where you are

@JoNorvelleWalker looks like an Egyptian from the Valley of the Dead or maybe the Kings ? is this Hatsheput ? how did Howard Carter miss this ? glad its still creamy inside and yes , peoples Ive been having a very very slow infusion for some time slow , low and watching Bosch S6

@Kim Shook that is Sooooo good to see !

@Kim Shook good for you on those lunches good people everywhere . BTW I have a few cans of the C'BOrDee sidewalk pick up in front of my home 2 AM next moon-less night . some sort of Coder Ring or 1950's NATO or Russian Infared Device would make it fun.

if you have eggs and mix-ins Im happy to now call scrambled eggs w mix-ins an extended omelette. only in these interesting times. after we all get a fairly effective vaccination Ill think about it again and go back to my older ns trsditional views if i can.

@gfweb yes they are. mostly they eat other fish , so are Fishy-Vores now if a fishy Piranha happen to eat a #ROY#_RY@#_(RY #$%Y&#(_%RY# or an elected #ROY#RY@#YR%{O#@YR%{Y@# #$)%Y#)$_Y%)+@#$Y&%R+&^#@R%^@#}%^&}@#%R etc. Id mount it and treasure it just not eat it.

@IowaDee no Turkeys ? Ill light a candle . Id like to BBQ that Boar that ate your GMC along the Principles of Aaron Franklin ( look up the YouTube , as he is the real deal ) a slight hint of Metallic ?

@IowaDee that's very very interesting . Ive never thought of it in those terms. what about the Omnivores please understand Im about to have a Personal Beverage and watch Bosch 1080i n mu iMac. Its my understanding that Wild Boar in the Southern Regions of USA eat everything but if '' harvested " make your SmithField Pork should they re-open a seriously necessary Plant taste in MonoTones rather than SurroundSound 6 speakers minimum , and a deep bass speaker that you feel lightly in your bones.