rotuts

@chefmd "It gets the job done." Ive found this concept a key when I search for table wine @ Tj's

they will make more , if successful Ill wait for a thorough eGullet threshing or thrashing what ever applies.

@Tri2Cook interesting take oil the problems. of the various item you mentioned that need a filling and a qrap tamales are the most temperamental the Masa ' wrapper ' has to be created correctly , so it expands as it cooks and does not get gummy not so easy to do w little experience Ive made a few w friends a long time ago many were very good , some not so good and on the gummy side.

well, flipping seems to work well so be it !

@IowaDee M.C. [ed.: Not the Cat ] had some very nice pies in the past . there was a new restaurant and take out near my home , in the bay area way back . when i went to visit , I ( we ) took out quite a few pies made tight their never thought to ask about Savorie that was a long long long time ago and a delicious time it was.

@IowaDee pleased you are willing to make The Trek. re: tamales ; they have had some Fz for quite some time. not being in the TamaleBelt , they were OK as they were some time ago , they had '' fresh ' tamales ' but only for a period of time before Christmas or NewYears. they were mac better now in my Local , they seem to have them all the time. I have not been there for a few weeks. if you go for those tamales , the fresh ones take a big big cooler and get a few the Pork ones were the best , and the chicken were very good but dont sell your trip short : Tj's Parmesan-ish its not labeled as such , BellO grosso? and Tj's Cheddar in the white wrapper and any7 other had cheese you sede . or soft stock up and check your car/trucks shocks. they have very fine chocolate , in 1.5 low bars exceptional nuts and dried fruit. when are you going ? I might like to think about this. good luck look for the Senior Hours etc Id ask for pics , but that will delay your departure,

@Anna N Im pleased you are able to do a P.P. Journey for us hera. nice of course , its a bit of a dichotomy : Crust and Filling , that does not ruin the crust your UpSideDown sur le plate was new to me , but makes a lot or sense Im also pleased that your PP are coming from a Local Place and you have wonderful people that are looking out for you and Providing .

@Paul Bacino stuffed GBP ? eggplant ? hope you feel better soon . Ill light a candle.

@Shelby has ( had ? ) a reproducible IP low pressure Rx for soft boiled eggs from the refrigerator , Ive used it in the past . but Ive lost my Red engineered lined notebook so cant recall the times. I used to do 1 - 1.5 doz a time , then chill in cold tap water until @ tab water temp then re-refrigerate. Id return w hot tap water while making coffee etc and etc , and always came out fine. the re-therm was my idea of course. I even re-thermed in hot tap water in the micro for 30 seconds , the eggs being completely submerged. on the next really slow day , ill have to re-read the entire IP and CSO threads and take some notes from my own work. there are a lot of really slow days , these days. I expect more to come until Vaccination day shows up on the calendar too bad Bezos and Musk are so keen on their " equipment ' and want to go to the Moon. a subscribe-and-save vaccination program would do a lot more good for the world that that nonsense

if I get an APO , Ill plan to run it and the CSO at the same time. veg are cooked differently than meat.

@lemniscate were thre breeds different ? I have a personal view of "" The Egg "" as having some restrictions on nutrients and outside consumed stuff , as the egg determines future generations that's not for this thread did you ever get a ' supper egg-ey yolk ? thanks

no duck eggs within my foraging area and this yolk-ey taste is very noticeable , in an excellent way.

this has interested me for quite some time : way back when I used to visit my father where I grew up and the supermarket was Safeway , for general items , in alluding eggs. I made him his breakfast and alway go Jumbo eggs , as he would only eat two. It was my understanding that jumbo eggs came from older hens. Im sure Safeway had their egg producing emporium micromanaged to the milligram of feed etc , it being such a razor thin margin item. from time to time , there would be double yolks in the judo's , unusual , but not a big surprise. rarely if ever have I come across a double yolk in extra large etc. but here is the interesting point. : from time to time , tase yolks tastes very very eggy and yolk-ey delicious. I cant describe this any better , but it was a very very tasty egg , one Id seek out if I understood it. if you have had an egg like this , you would know it and remember the taste. Since production of Safeway eggs is so tightly controlled , I thought a Hen from time to time, but rarely , high have a genetic uniqueness , that produced this flavor. Ive had this flavor from time to time over the years , but rarely. fast forward to now. I rarely shop now , for obvious reasons. I have several doz eggs in the refrigerator and the refrigerator is very cold. I been making scrabbled eggs for several days aa I have for fresh english muffins from my recent trip o RocheBro. the eggs have been in te lower part of the refrigerator for a while , and are still fine to eat but the eggs have gotten quite cold , if not even frozen they were soy far back on that lower shelf. they ' spin ' as if they wered cooked. but they were not. the yolk is very dense and almost jell like, even after sitting on the counter for a bit before I scramble them. the precooked scrambled eggs are thick and almost jell like. but my point is these eggs , and ive now had 8 from the same carton ( ' large eggs ' ) have a good deal of that super yolk-ey flavor I like so much. so , if you've had this taste treat , you know what I mean. is this flavor not really a genetic thing ? , I doubt a rare genetic hen would put 8 eggs so far in the same carton. and the consistency of the yolks right out of the shell was very different from other yolks. so , does this flavor come from serous cold storage for a while , and possibly a freeze ? the yolks at room temp do not return to the ' standard ' yolk consistency. after I finish this carton , Ill put a fresher carton in that same area , after trying one egg as a taste test and see how the rest evolve I understand this might only interest me but if you've eaten this sort of egg w super yolky flavor , you would probably seek it out if you could.

At first I thought : $#%(#$&%_$&^ re: non-salmon eaters. then I realized , More for Me !

apparently : https://www.closetcooking.com/rachel-sandwich-aka-roast-turkey-reuben/

@dtremit but the vast majority of folks like Me have a stand alone Range some , design their kitchen for This and That and have Built-Ins fine combi over decently designed as a ' range ' missed the comgomeraits sad Id say.

My Fault , as usual : should have used the abbreviation FBSO. Miele has been making home cob's for some time. they've had a built- in for a while. it wasn't very big. for a while i was thinking of their Top of the Line induction Range : Induction top , electric oven below in one unit. that one you could plumb-in and get steam baking via a program for bread. it was very expensive. i never wjent that route for a variety of reasons the largest was as soon as i got it , they would come out w the same model as a complete Combi. why there isn't a fairly priced complete combi ie 30 " electric ' Range ' Ill never understand. it would cost no more than double the higher end ranges one now sees in HomeDepot. for the stainless steel of course total cost ? $ 2,000 tops ? induction top ?

@Anna N Mea Culpa . I guess , back in the day , we ate the PotPies right out of the aluminum container Swanson , Fz. mid '50's how A Gauche . [ed.: FR for Gauche .]

cheers Im pretty much a Whino or wino and Ive been able to carefully stock up various table wines from TJ's which of course I mix a bit as it works so much better for me. but SomeOne had a birthday. TotalWine in my area has Senior Hours : 8 AM M , TH , Sat. I called about this , as Im not going anywhere unless it's Vital they told me : the store at 8 AM was more or less empty so I ventures out at got these two 1.7r liters . the big girl. I wanted the not to secondary , that's why I got two bot's that's I hope over a year of this stuff for me. but no one was in the store. I did not get out in 4 minutes as they had not ' charged ' up the register. so far so good.

@David Ross now is the time , Sept 1st. a long time ago , 1999 I did a lot of reading and made fruit cakes in aluinun disposable pans , which I used over and over. I looked at a lot of Rx's n and pick one that gave me ' good crumb' on the final FC ; brown sugar and butter flavor. the crumb was medium brown , not black . Tj's at that time had red currants and lots of other dried fruit that I used. I lined the pans w parchment paper , and used a lot of dried fruit . a lot. chopped the larger pieces , including dried apricots and cherries etc. I remember baking the FC at what I thought was a low temp ' 300 F ? Im not a baker , it seemed low to me at the time. but for 3 hours or so. bringing them out of the oven , I let them cool a bit , then lifted w that parchment paper out of the aluminum pans , and placed is a plastic bag , then jabbed them a bit w a knife on the top and added I think as much as a 1/2 cup of good rum , and other spirits for those who like that as they were going to be gifts. they cooled some more , and I used the plastic bag to seal them and put them in a cool place for 4 months. I did sneak a taste or two. no fluorescent fruit , green , red , purple. just good stuff. i made several mini- loafs the same way and gave them as gifts to libraries etc , w a Hard Sauce Rx. the best fruitcake Ive ever tasted as the fruit was only what i enjoyed myself. no nuts ! I wish I knew what the batter Rx was now , but that was many operating systems ago and lost. I did modify it , but not too much : Brown sugar , butter and good crumb. the fruit absorbed the rum / whiskey etc out standing it was . *** sigh *** the dried fruit was affordable at the time , as it all came from Tj's. 1999 - 2000 that was the season.

@Katie Meadow I might . bells must be sufficiently different from other chie's I always prefer green chile to red , of the non-bell varieties I was going to make Green Chili flakes some Thai Green , serrano , jalapeño but didn't get around to it. the dehydrator for this project ( on sale , naturally 0 is rising comfortably in its box maybe after a few Vac's Ill venture out and do this red pepper flakes are standard on pizza Im sure green chili flakes would be much much better interesting you cant easily buy them my sister sent me some from N.Mexico and i cherished them

@iamsaunt why bother Mom ? compost it , but make sure the seeds get to the temp of inactivation !

@Joe Wood fine work thank you for sharing . do we get a glimpse of the cut salami ? I envy your hobby and your diligence. I also like your thermometer . I had one similar if not exactly the same back when.

@Anna N I never thought of eating a CPP or any PP upside down. I envy your selections .

their Dijon was an award winner @ TestKitchen and is the real deal , just in a much plainer jar. and it is indeed from FR.