rotuts

@shawarma_prince I lived in spain for two years , 1960 and 1961 I I love Turon. I don't care for Martzipan my sister sent me some nice stuff many many years ago. I look at stores that import from Spain. of note via google : https://www.tienda.com/food/turron.html https://www.amigofoods.com/turrones1.html etc Ive never gotten anything from these vendors but the best I can offer. a lot more expensive than in Spain !

@Margaret Pilgrim nice as ive mentioned before GreenOnions , in a 1 qt container by a window last a lot longer then in the refrigerator if its hot , but that widow give them a day in less light first and the outer shoots do not do well so i use those immediately.

@FeChef I think the key to FOS is the caramelization of the onions w/o burning this can be done in an oven, stock is very important but max caramelization of the onions makes the soup the https://en.wikipedia.org/wiki/Gruyère_che… and the bread , of good quality , on the top w the above helps.

Yes he does based on what i have over the few years. I take very very good care of these knives. w the EdgePro and etc. love them all .

@Margaret Pilgrim OK burt a long time ago my parents were teaching in France , La Belle in Marseille FR Its 1967 but FR is not Germany and Tubular ' Steaks ' are different there

@Duvel no such thing as an Odd Sausage looks delicious Weisswurst ? although everything looks delicious the sausage looks the best

I have 4 of these HF Swatters back when I went to my local , very close , 5 min ? right next to TotalWine they regularly sent coupons in the mail. these were from time to time , a free item w a coupon. i used to get my rechargeable batteries there 20 % off , same coupon HF has some interesting stuff for less than professional use day to day , day in and day out. Ive had no problem with their stuff if you use the stuff for your lively hood ,might be a different mater. the Swatters dont work as well as WineTraps ( w a deep of detergent to eliminate surface tension ) Ive never tried vinegar but the tiny bit of soap eliminates surface tension thus they cannot park them selves on the surface the Swatters work very well for ; Moths , mosquitoes , and the like dont try your Athletics near your Great GrandMothers China , nor her killer Crystal . just saying

@Shelby dont you have a compost heap ?

id always pick a ripe cantaloupe over any cucumber. Ronnie did good !

its easy !

@Kim Shook as @Duvel says ; nothing , but not really you are just using different flavors for the F.O,Soup iy will all be delicious just a tiny biot different from the various stocks Onion will always prevail !

I may have mentioned this elsewhere if so , sorry for the dup. In my area , Ive tried the Ore-Ida's , the original brand and generics , from stop & shop and TJ's most are the tubular version , but there are the flat kind , seen w @Anna N post to me there is very little difference in the potato aspects but larger differences in the innate seasonings I use the CSO now , and get mine fairly crisp. they do not end up greasy . I add additional seasoning , when I do , after baking. I usually dip in Mayo , on the plate.

Id like to give you my impressions of Broadbent's and Father's Bacon ends ( for seasoning meat , per web pages ; https://www.broadbenthams.com/Hickory-Baconp-Seasoning-Pieces_pp4-1-Lb-Pkgs_p/productinfo/110/ and https://fatherscountryhams.com/collections/hocks-seasoning-meat/products/fathers-bacon-seasoning-6-pack-bs6 Ive worked w several pack of each , and these are my general observations : packets vary with in each company lean // meaty . one or two packs doesn't not get you a very good idea as say , 10 packs of each. over all , I think Brodbents is meatier / pack , but still plenty of fat / pack. Fathers' is over-all fattier . remember this is over several packs. Father's seem smokier than Brodbents , and Broadbent's is pretty smoky . and I think Fathers is a bit saltier than Brodbents. I have quite a few packs from each but this analysis is not very scientific. I didn't do 5 packs from each company at a time and weigh fat vs Lean, etc I slice up the Ends into small cubes , discard the fat , and soak in cold water for a while \before I slowly saute until about 1/2 cooked , cool and refrigerate then use as seasoning bits. If i do a lot , Ill vac-bag and freeze , then open the bag and use what i need , and re-seal that same back then back in the freezer it goes. Im doing about 1.5 lbs of trimmings from Fathers today and plan a few 20 min soaks , discard the water , and add fresh. i take something called HCTZ , so dont see the point of loads of exogenous salt after the soaks and saute , both Brodbents and Fathers are plenty Country-Smoked-Piggy I currently favor the Premium smoked ham pieces over the bacon trimmings, as i dont use that much of the fat. and they are easier to dice , soak and use. I don't use strip bacon any more , even on TurkeyMeatLoaf which is on hiatus due to the heat and shopping concerns . Ive added soaked dice of bacon and ham into the TML and studded the top w the same getting good results in the past as ive said before , u like supermarket bacon and supermarket ham country bacon and country ham are much closer in taste than the stuff from the supermarket.

@shain how do you do your cold rice noodles ? cook , soak etc then what do you do pre-cill so they dont stick together as a massive R,Noodle ball ?

I wonder about ' required ' connectivity I may be wrong , but didn't Anova tie their current crop of circulators to WiFi or some such thing ?

@m61376 excellent points but : the 220 dry pump , at some point , w the moisture etc will fail it is maintenance free, but not replacement free no need to change the oil. that's ' maintenance ' until it fails then Big Maintenance ! this year ? next year ? I had a Weston way back when when I was starting out w SV i realized the Foodsavers were junk so I tried the Weston , at about 350 not a oil pump but that was my budget then and im a fan of Vac;d SV after a period of time I ahd to send the Weston back , s the pump had failed I paid the shipping , and i paid the refirmising fee that returned Item never works well , s they chose to put in new pads for thew seal no mater then I learned the difference between and Oil pis and a non oil pup I differ and dithers and got a Vac 215 I do not great it now more for the future. I your chose to go w the Vac 220 currently $ 1,049 @ vacmaster fine. but at some point , the oilers pump will fail not this year nor the next but last some point best up luck sending it back for a new files pump I did that w the Weston this may not happen to you in Your Life Tine ' and that's good but for a few bucks more I you are going w the VM 220 the VP 230, has thew oil pump and is $ 150 more I think that's a bargan forever , as gook luck putting a 100 lbs back in that original container and shipping it for a repai just me I did this w the Weston not gaping to happen again for Just Me.

i happend to call my buds at " https://vacuumsealersunlimited.com/product-category/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/ as I ordered some more bags. not need the , but odder them. they have bags that are not currently on their site ,in various sizes , but are out of stock some sizes coming back soon. I ordered 8 x 12 , a new size for me anyway , the point of my post is I finally asked about the VP-220 . w : " The VP220 has a 12" seal bar and a maintenance free dry rocker piston pump for years of dependable service. " I wondered if there was new VacPump tech that didn't need an oil pump but had an oil pumps longevity re moisture. the answer is no. an oil pump takes care of moisture , and its superior to a dry pump over time. thanks it.

the 4 channel has 4 volume settings the loudest is well , loud but IO cant give you db numbers, I use setting 1. 4 is loudest

thanks ! that knife could use a few minutes w the EdgePro !

@Kerry Beal for the chicken , 420 F was that steam-bake ?

a P.S. : it has no WiFi , nor Bluetooth ! does not send any info to FB ! if I yell in the kitchen , I don't get stuff shipped from Amazon ! wow Nice !

@Kim Shook Happy B.D. ay ! you had some Killer fantastic take out ! Ive noted all those dipping receptacles ! now on o the Cake : its what its about ! I noted there was plenty of frosting : esp between the layers Seasoned Cake aficionados know its about the frosting esp between the layers Good Job ! then I thought , all the food had dipping small containers why not a medium container , for each slice of Cake w extra frosting ? Seen here on eG for the first time !

no garlic in Bangers. still , might be a fight fine sausage

@btbyrd please consider posting that Vid in URL form ? thanks

since food migrates from here to there so readily this days Im surprised British Banger have not come to my area I love them. its the mild taste , the finely ground filling , and that Cardboard je ne sais pas. even though I know its rusk WF had some Irish Banger , ans so did Tj's they were awful , and may or may not have resembled a banger from Ireland N or S.