rotuts

Broadbent has another sale : Im all stocked up. too bad they don'e do smoked vegetables , vac's and shipped at room temp.

@lindag if you have parchment paper buttered or not try it on the bottom of your pan next time. the brown PP is far better than the white Ive found more anti-stick ?

there are now distressing reports of Meat processing plants closing due to the corona virus. a Pork processing plant in the mid-west has 1/2 of the states corona cases and has closed. this pant processes % 5 of the USA pork. the Swells need to look into this toot sweet.

I have the OXO ' edge ' opener. it was mentioned on ATK some time ago as the # 2 favorite. it was cheaper by 50 % over the # 1 cant remember what was #1 I have to go around the can twice , thus it was # 2 but think of the FineMotor exercise Ive gotten over the years : Ive noted some cans only have the ' lid ' on the top these days the bottom is ' molded ' for some reason , w no edge. then there are cans w ' pop tops ' etc.

@Anna N your cooking link did not work for me. Im enjoying watching PBS Chef Vivian Howard : https://www.pbs.org/food/shows/somewhere-south/ mentioned before by me

@BKEats it happens I know the feeling.

some ploy boards have the anti slip features on the ends. mine do but are not ' commercial ' 3/4 " use a towel under the board if the board itself seems prone to slip. the towel trick works w almost every thing.

poly easy too clean , and sanitize easier on your knives the dough wont slide at least it hasn't for me if you lightly flour.

@TdeV May You Live Forever OK that's really too old , and creaky but your thoughtfulness put many smiles on many faces nice these days I am , and used to be a Student of Zinfandels nice you had two years Kudos Your Way are Coming !

missed that . did seem odd to have skin whereas the collar does not : best of luck with this. looks potentially very delicious.

Ive never had this cut but this Rx , from D'a looks delicious : https://center-of-the-plate.com/2018/03/17/the-ultimate-dish-to-impress-your-easter-guests/ Id of course SV first , then brown second. seems iike its going to be easy to dry out. love to see pics of what its like before and after .

@BKEats I have that same jar of BBQ sauce ! i have not used it yet ... what do you think of this : I have 2 x 2 = 4 vac's and Fz pork belly ' strips ' 2 " x Pork Belly length in the Fz. w skin on them I dont think I can manage the crispy skin these days but i did on the Weber some time ago , ' roasting ' the hunks and the skin got decently crispy have no idea how much propane I have but i might think about SV the strips , w this BBQ sauce 24 - 48 @ 135 F just to get tender , and keep as much of the pork favor in the meat then sear or something else what do you think ?

@Shelby I understand completely sometimes , it just has to be a sandwich yours looks very very tasty.

@TdeV these are difficult times . anything w a cork , a fake cork , a twist top [ed.: Rotuts currently has no twist tops ] counts. have been out of Zin for some time , as the price and 20 ++ years for it to mature properly has passed me by. various red blends at TJ's are Potable.

@Nancy in Pátzcuaro Yes Yes Yes 1 Ive done the same thing ! and after using Ronzoni https://www.ronzoni.com/en-us/content/25981/Products.aspx i later realized any ' cook ' pasta would do just soak in hot water until pliable you get to pay attention to the Filling , and of course too much 3 X Béchamel

@Kim Shook just look at those eggs again and a gain ! and tost ! save your butter just in case

@Owtahear I thank you for forgetting the $$$ shot. I can only take so much. that being said , I can certainly imagine it.

@Porthos available in Chablis ?

@gfweb bread pudding ?

what id give for a ' cold cut ' sandwich on fresh bread . LTM . maybe not a Full Roll , but Ill negotiate .

I knew it !

@Kim Shook good for you for trying the pasta machine again sorry it didn't work out to your satisfaction personally I cant imagine too much béchamel in anything. it just me I know.

I add the beaten egg to the hot naked pasta first. then the ragu over that im not sure this is as noticeable in the final dish as it would be on a simply pasta presentation were the sauce were simpler : wine reduction , carbonara etc but Ill keep doing it as long as I have eggs

consider steaming them in a covered pot over water , as long as the fabric can take the heat. steam is much better than dry heat. the CSO makes temp selection easy.

@Porthos fabric masks can be disinfected in the CSO look into that thread.