rotuts

@dscheidt your points are excellent it possible , and i have not looked into it as my VP-215 https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/vacmaster-vp215-chamber-vacuum-sealing-machine/ and ive had it for some time I love it but ..... there might be newer pumps that do not need oil : https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/vacmaster-vp220-chamber-vacuum-sealing-machine/ and https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/vacmaster-vp230-chamber-vacuum-sealing-machine/ you have to look into the possible new pump that does not need oil to deal w moisture It might be new and i doubt it tricked down to les expensive models but maybe just be careful price is one thing but endurance is another

all I know is this : I pick the cutters of GO's w more roots on them rather than less. working for me now in the winter in N.E. : dicy it is. of course if you go to a Chi-Chi or Chee-Chee store these days they may cut the roots off. [ed.: he means a Very Swell Store that Over Charges , as its Swell ]

I just take off the rubber bands I do look for GO's that have roots , the more roots the better I think. then I rinse them in cold water and put them loose in a clean 1 qt container if its hot and too sunny , Ive learned to let them sit in their New Home for a day or so I have noted that the outer stalks of the GO I bring home do not do well. so I cut them off and use then that day talk about being obsessive ! but if I went to the trouble now days I try [ed. : sometimes ] to treat what I get w a little respect.

@Smithy my GO's come w a rubber band or two on them i take that off I noticed yours still have a band on them it might not make much difference consider taking that off Let the Green Onions Live Free !

@Shelby I love the look of your pizza's they always look so " Plump " and Im betting you are one of the very few that has venison pizza's

@scamhi "" had left over crozes hermitage "" sorry you were not feeling that well that other day. hope you have recovered.

@Smithy Ive noticed this too I wonder if the difference relates to the length and amount of roots on each GO and how thick the GO are. this is one of the best things Ive ever though up. I tried cilantro that I used to get at MarketBasket w roots on the herb but that didn't work. for cilantro I cut the stalks ' fresh' and put in a yogurt container w few inches of water in the bottom and then loosely cover the whole container and herbs then put that in the refrig. I cover the tops so they dont dry out works fairly well , but they dont grow. although cilantro grows much like a weed outside in reasonable soil , water and sun its pretty picky inside !

@weinoo I dont think you will be disappointed in your choice I think Silvia is a much better machine. of course , the next upgrade would be : https://www.chriscoffee.com/collections/espresso-machines/products/quick-mill-alexia-evo and https://www.chriscoffee.com/collections/compak/products/compak-k3-touch-espresso-grinder I moved from the Silvia to these 10 - 12 years ago and they were cheaper then ! noticeable difference. a 75 - 85 rating cup => 92 - 95 but its my only hobby these days.

@ElsieD try your G.O's. in a yogurt or quart container w an inch or two of water . a sunny but not hot window helps . they grow ! the bunch on the L is two weeks older than the bunch on the R , ie the R is ' fresh ' change the water from time to time and since off the roots in cold water. the white part of the GO gets a bit mungy so I only use the green tops. after several weeks , the green ' tubes' sometimes have a clear gel in them , but it has no taste.

@TdeV the issue is simple : Salt how much do you want from the ham ? for me , less is much better , and it begins out the flavor of The Pig. you can soak either way diced wil give you more surface area to remove the salt. pat dry and ten use. id there is fat involved I use very cold or ice water to keep the fat fir if i want that in the final dish

I did not say Tri-Tip is outstanding it does have good PR West of the Mississippi that's it.

@gfweb "" to wet the chips persists is testimony to the lack of observation and thought of some of the experts "" a bit like fond in a heavy , and possibly , expensive SS pan ? sorry , but not that much : Chris Schlesinger https://www.amazon.com/s?k=chris+schlesinger&crid=3DLEPYLTDDX88&sprefix=chris+sch%2Caps%2C142&ref=nb_sb_ss_i_4_9 made this post in one of his early """" BBQ """ books he had one then two restaurants in Somerville , just a block from Cambridge ! East Coast Grill and Jake and Earls this was some time ago , well before ''BBQ '' caught on Jake&Earls was a take out for Ribs etc in those books , and I highly recommend them all as used he pointed out: grey smoke had lots of particles in it he ahd a pic he suggested that Hard Wood charcoal got you to the same tasty place w none of the (#^(_#^$_(#^$^# of the raw wood if you are interested in ' BBQ ' consider his books , used. in good conditions P.S. : I was able to go to the East Cost Grill a few times outstanding tables too close etc and to J&E for a few slabs of Ribs outstanding it all was

are you going to pickle some of those red onions ? maybe w some garlic , and green chili ? just saying.

I had to look up Warba potatoes : https://www.potatopro.com/news/2016/harvest-warba-potatoes-british-columbia-signifies-beginning-summer https://www.fruitandveggie.com/warba-potatoes-bcs-special-spud-13955 https://bcfresh.ca/warbas-are-coming-soon/ very jealous . sounds like they make fantastic potato salad and fresh steamed !

one thing about trip-tip : study its Anatomy carefully : it slices optimally three different ways didn't study this w my first two. TT rare in this area , Im guessing more so now.

@gfweb cant say why anyone would prefer brisket to try-tip. make several tri=tips id you have them. fantastic sliced thin on a sandwich as any steak is .

nothing to argue about . fond + maillard = constant equation works for all pans , as long as you don't burn the experiment

@gfweb "whether a pan sauce is worth it ' its always worth it. always but please don't think that an expensive SS pan make your dish taster , w more fond you see in that pan. that fond was created from the meat , not out of thin air. Fond ( any decent thick pan , so nor burning ) + Maillard on the meat is a constant . no more , nor less.

@weinoo "" This isn't happening in non-stick "" well , its happening for me : all the tasty-ness you see here I can taste . Maillar-ing , Saucy-ness and etc from a higher-end non-stick pan : T-Fal this one : I have the notion that there are thicker T-Fal pans from GB and Canada. Id love to try one but being hungry these work very well for me. the Baked potatoes were not involved in these issues . Q.E.D. I am pleased you enjoy your Ss Pans I did for quite some time, Pans rom FR. https://www.edehillerin.fr/en/all-purpose-pan/384-1099-stove-round-cuprinox-extra-strong-tail-bronze.html#/174-choix_diametre_cm-20 but older and much thicker now I get the above , beyond tasty from T-Fal , and Im pleased on this plate and many others to go back : " sealing the meat , keeps the juices in the meat " Fond comes from SS pans and it does ! but .... Yawn.

Meat , Veg , SeaFood cant say i know any pan that knows the difference Il stay w my view : Pan-Fond + Maillard on the ( meat , veg seafood , from that pan ) is a constant , and best put together , w a sauce ( for the pan-fond ) on your plate.

@paulraphael you have made interesting points. some seem outdated to me , based on my personal experience w T-Fal pans. I do get good browning on my Turkey Burger , and Beef burger. ive posed some pic. my pans were not damaged. "You get a mix of oil droplets and pan juices floating around together " I have not seen the oil droplets you have mentioned as I Use the T-Fal pans Ive found no pains anywhere where Ive used these pans for sauce for the final product on the plate . my point was very simple as I think Flame Wars are from way back when : Pan Fond + Maillard Rx is the same in sum , SS and good quality T-fal pans no more , and no less. I am pleased you enjoy your SS pans i used to , but now Im T-Fal for most things then again , I cook for One and not a Crowd. hope your restaurant will recover and do especially well ! Vaccinations For All !

@weinoo would the JPS be this ? https://www.thedailymeal.com/recipes/jacquess-french-potato-salad-recipe

equal and perhaps more so than anything else we might have but understand DARTO's do need conditioning before and while you use them not a big burden , but something you might enjoy adding to the pans if you dont , then DARTO is not someitng you would enjoy I like both the older and the newer versions.

someone was very brave , or foolish to taste these , these days. and took his son : https://www.yahoo.com/lifestyle/tried-3-plant-based-fast-183000269.html yikes !

dont understand why it only accepts 10 " pouches should accept 10 " or less seems to not be well made or long lasting. some terrible reviews on Amazon.