rotuts

Id say both countries have sensational breads , but different emphasis France has ' lighter ' breads , and FR expect the bread to be still warm when they buy it Germany has denser breads , that keep longer and go very very well w sausage and mustard cheese goes better w FR bread , and sausage goes better w German bread IMHO

@kayb I do russets in the CSO all the time , looking for very very crispy skin crackling crispy I start off @ 400 steam bake , say 40 - 45 min, then carefully open the door and then finish on dry bake , 425 f or so for 10 minutes until very crispy I might do it all on dry bake , but steam bake get the initial baking done faster.

roast them bag them then take out the seed and be thankful this are different days now

@Anna N nice , very nice some day , not too soon Im going to get all over smoked duck br and legs cheers

W & G put that cheese on the map. it was about to go out of business before they appeared

I apologize for not being articulate enough to make my point. a simple one. Ive toughed a nerve , it seems. sorry. one last time , then Iill get my coat : Fond ( from any pan ) + Maillard'ing ( from that same pan ) = a constant ( more or less ) they meat up on the dish where they are recombined, giving you more or less the same thing in the end : Stuff on a Plate , that you then gobble up. how can it possibly be suggested that Raymond Blanc , w 2 stars , using non-stick pans isn't making Exceptionally Fine French Style Food Style : i.e. Sauce based ? of course , one might say that if he moved to heavy cooper FR SS lined food he might get that last and third star ? Ive mentioned this before : In College , a radical book came out : https://en.wikipedia.org/wiki/The_Structure_of_Scientific_Revolutions The Structure of Scientific Revolutions it was so Hot Hot Hot , it was assigned to three of may course , in order in a nutshell , as tis is a food group : Science doesn't march on , on a continuous road it advances because Scientist get old and die. and their out of date theories are taken to their graves . this was Way Back Then , of course . now its all on FB. I stand behind F + M = a constant ( sur le plate ) thank you , and I mean that for thinking about this.

@Kim Shook did you watch a Wallace and Gromit movie w that cheese ? https://en.wikipedia.org/wiki/Wallace_and_Gromit they are favorites of mine have not had the cheese yet

Interesting ; https://www.fool.com/investing/2020/07/03/3-differences-between-beyond-meat-and-impossible-f.aspx this stuff isn't for me but its interesting to follow . at least no ( publicly disclosed ) effort is being made to create Beyond or Impossible Bacon.

@chileheadmike would you be willing to share your Tuscan P.S. Rx ? I love to hear about PS variations . thanks

on the second seat of my Highlander , behind the drivers seat I keep all my C-19 stuff. I never bring what's on that seat into the house : I very large shirt to wear over what ever Im wearing Flannel , X-Long , to be replaced soon w a heavy long-sleeved cotton shirt. masks that have been used , commercial and Mennonite made. used vinyl glves ( in the foot area , they can stay there a long time !) Front seat has new unused masks , and disposable gloves passenger seat Unused wash cloths. soon to add a large collection of wash cloths that Ill use w my Walnart Household cleaner w bleach spray the hands after taking off the gloves , wipe hands w the wash cloths. the WC are used once, then added to a small box so I can keep better track the the WC's are all used , wash w bleach , and dry in the front seat I keep a box of kleenex. if , while in the car , have an ' itch ' etc in the facial area , I use a Klenex and drop that into the passenger foot well. I also wipe down the spray bottle handle w the damp wash cloth the bottle stays in the back seat. Im not suggesting this is a perfect solution but its better than nothing.

@chefmd "" tasty beverages "" sound good ! probably vey similar to Personal Beverages . love this . would love to see how the humidity is controlled wonder what a DIY might be like all you would really need to get is the UV light set up. a large enough container that air tight , a water pan ( ? ) a hygrometer (?) very interested to follow your results.

its interesting that supplies seem so uneven A long time ago I had a GE Toaster oven when these things were very new. very low 1970 's it was a fine machine and lasted 30 + years Che U used it to heat up Chef BoyArDee Beef Ravioli. it was cheaper than the cafeteria , and I had no kitchen Now very early on , I decided to visit Target.Com I have a few of these : a trip to the store averted , is a trip to the store averted . note the hyperbole on the BeefRav: no such filling in those ra's these days and the sauce is on the sweet side. designed for 2 year olds , or me these days. the ' best ' is the Lasagna [sic] which Id never had before. they are in orderd, L => R L being the oddest. however the meatballs are much better than the spaghetti , with is way overcooks. I post this is for Archival Documentations purposes. "" They did that back then ?

@David Ross I grew up in California and where I lived they eventually had stores just like that hope you get some fresh Mexican Chorizo get the higher priced stuff ( still very inexpensive ) the cheapest stuff if you look at the ingredients is made mostly of seasoned ground Pocine Lymph nodes Im not sure I want to eat another animals immune system , personally most of these stores had a Taco / Burrito ' Bar ' , making some fabulous stuff !

Yawn

so you say but I Eat : mallard + fond , from non-stick pan sauce from fond from non-stick pan no more , nor less. Q.E.D. did IO forget to mention Yum Yum ? sorry one more time : Yum Yum

@paulraphael "" I'm just not sold on non-stick pans as the best choice " "" The technical reasons people like Mitch and me saute on sticky pans aren't just hot air. "" OK not the point Im making. my point is very very simple SS is outstanding not the question here keep them enjoy them I did and do ! but .... Raymond Blanc only has , I think 2 Michelin stars: https://en.wikipedia.org/wiki/Raymond_Blanc and , yes , in the manner of ATK has his own cooking line of pots and pans ; https://www.amazon.co.uk/Raymond-Blanc-Professional-Anodised-Cookware/dp/B003P4EKB8 used in his restaurant worth a look if you can find them : https://www.bbc.co.uk/programmes/b01bqwlm/episodes/guide not to drive them point into the ground: I have both types : Id love to try one of RB pans or Jamie Oliver's : https://www.tefal.com/Cookware-&-Kitchenware/Pots-&-Pans/Cooking-like-Jamie-Oliver/Jamie-Oliver-Stainless-Steel/p/R-jamie-oliver-stainless-steel this sort of pan is available in Canada , I hear my point was very simple : Fond ( any pan's ) + Maillard ( from that same pan ) = a constant ( 0n your plate ) the pans should be well made and thick enough not to scorch or burn in spots no more . no less. heavy well made SS pans work well w repeated abuse etc but .... I can do as well w similar ingredients w T-Fal. Im betting if Raymond Blanc switched to heavy copper // SS pans from France might he get that third star ? laugh a little here please ! unlikely. ATK Oooing An Awiing about Fond in a 200 $ pan ? come on , enjoy what you have I do and sometimes do w my FR copper SS pans now T-fal is OK for me. USA not Canadien or RB's pans sigh. Id love to try them I might get 1/8's of a star if I could move up.! P.S. : Im guessing my T-Fal pans would not stand up that well w restaurant abuse. but I dont abuse them . back to a cleaning issue : this might or might not need some BarKeepersFriend or not. My FR SS copper pans dd from time to time T-Fal does not. did not mean to touch a nerve or two. really.

@weinoo well at least you are not some where South. deep South. you know and they have wild Boar and cant decide how to catch them process them Wild Type BBQ this , SV that grind that... https://www.wideopenspaces.com/top-10-states-to-hunt-hogs-in-the-us/ 😂

I can grow 4 plants right now and yes cuttings get me credentialed Girls! seed do not ! way back then well , at best 5o % boys , 50% girls at at about 2.5 % Good stuff. now, whith the right cuttings 25 % good stuff. just saying no experience these days.

@Margaret Pilgrim its that M.Fellon ? on the L ? wow

of course then no fond in the various pans do you get Jus in the Bag @ 130 F ?

@mgaretz thank you . looks like Im gong to have to investigate Burger SV soon looks outstanding to me ! thank you again !

@robirdstx Wow Im so jealous MLS's are on the Pantheon of Best Sandwiches Ever ! the Triple Crown of Sandwiches is of course : ( in no particular order , you get the arrange the 3 to your liking . or have all three at the same time ) Bread in these Sandwiches is very critical . good crumb , massive Br aroma etc : the BLT , w mayo of your choice . no Miracle Whip too sweet Turkey Club or Turkey Sand. , leave out the extra bread MeatLoaf Sandwich however you like it . Lettuce , good tomato , mayo never hurt this sandwich of course , you might consider the Roast Beef Sandwich as above for bread , lettuce , mayo , tomato but , Three is always more interning than 4 that's been well understood for Eons.

@Smithy my GO's have always rested on the bottom. I look for bunches that have the most roots still attached but don't look too old and tired.

@weinoo your idea is an interesting one. the problem these days is you have to get cuttings. that's the difficult part. the cuttings root easily , etc. and from that point on the rest is also easy. Those days one used seed. that's all I can say.

@gfron1 had no idea what kustavilainen saaristolaisleipä was then : https://mydearkitcheninhelsinki.com/2017/12/12/kustavilainen-saaristolaisleipa-dellllicious-finnish-archipelago-bread/ that looks so interesting ! congratulations on getting it done !