rotuts

dilute bleach worked for me if you can find bleach dont go out and get it just order a few more seals they now come in various colors use the color as a ' flavor guide '

yes, in a way another way to put it is this : fond is maillard reaction in the pan not on the meat-veg. that created it. it comes from the meat-veg , and how its cooked.

@Margaret Pilgrim nice . very nice . Any local Chickens involved ? any nice blue cheese , for the cheese course ? https://www.cheese.com/bresse-bleu/ https://www.fromages-france.com/en/cheeses/bresse-bleu/ as discussed a long tome ago here : the real deal is very hard to fined.

Im sorry i can be un-clear : there is a reaction called Maillard : this one : https://modernistcuisine.com/mc/the-maillard-reaction/ Fond is what's left in your pan , SS or T-Fal its delicious and worth your leaning how to use it for a sauce or a de-glazer. but the amount of fond in your pan , can only come from the meat-veg that made it SS or T-fal just pull different amounts of Maillard off your meat or veg to to make that fond. in the end , it makes no difference on the type of pan you use for the sum of these two different delicious items. as back when : " sealing the meat , keeps the juices in the meat " is now : SS pans make for better Fond SS pans just take the fond off the surface of the meat they dont create it , the mallard reaction just sticks to the pan if you use high quality teflon T-fal or betrer and sue the fond in that pan for a sauce and add it to what made the fond in that pan its going to be the same on your plate in the end. and you dont need a very expensive Ss pan to make that pale of food any better.

@paulraphael yes it does ! my question and proposition is different : If the fond is in the Pan ( SS or Teflon ) did the Pan create it ? out of what ? oh yes, it came from the Meat ( veg ) in that pan. so the Fond + the Maillard Reaction = a constant no more nor less. Id suggest : and its just me : your SS pan , and I have a few from Fr just does what it does as does a good quality teflon pan , w a descent thickness to not encourage burning.

some time back I posted I didn't remember what pepperoni pizza tased like ? or any pizza ? I recently corrected this , on a Monday Senior Hour Roche Brothers , one town over , to the East , 5 minutes a fine , higher end Family owned Boston Chain ( doors open at 7 AM , carts sanitized right in front of you on entry ) Blitz ( I get fantastic shrubbery there , and a few treats ) I nabbed an Uno's deep dish Pepperoni Fz ! I have visited Uno's in Chicago a zillion years ago , then Uno's II across the street once I have a Chicago metallic cake pan that these fit in. Which of course makes sense in this application ! I cook from refrigerated , and I heat the CM pan w olive oil in it ( Tj's Kalamata , I high recommend this oil ) until it shimmers put the Pizza in the pan , and w pot holders move it to the CSO fits nicely ! cooked de-panned cut and plate amendments : Kalamata olive oil , Penzey's Turkish Oregano [ ed.: did you know Turkey grows outstanding Oregano ? they ship 175 % of what they grow, so be carful ! the extra is other stuff they have that they want to get rid of very true ] red pepper flakes , and of course , Green Tabasco ! delicious ! AM Breakfast : delicious at room temp. nothing like that Aromata of pepperoni wafting around the kitchen : Pork , pork fat , chili fantastic ~

on my Express Dashes @ TJ's I sometimes see something new and grab it. i dont wait around and study it , in the store. Tj's is like Paradise Almost Lost for me , as they have a very effective and minimally used ( on Tuesdays here ) Senior Hour. Ive been stocking up on on table wine and got a lot of treats this last strip . stuff Ive had before but this is new and I like it : they also had their brand of Pigs that Fly sourdough this time , from NH : makes excellent toast : cant find the pic. sorry. new one tomorrow morning.

Ive been stocking up @ Tj's with this wine from Fr : $ 4.99 they had 3,000 cases last I heard these stacks are 4 cases high. I mix this white w a Tj's Costal Chard. , also $ 4.99 I pretty sure when they run out of the Muscadet , that will be that and there will be no more. they assured me I was not hoarding . I asked politely.

this is an early dinner , and quite a treat for me as Im limiting my shopping : mise : all came from Tj's , as Ive been darting in there @8:00 AM when their senior hour begins . Tuesdays. my Wine Buds are there then and ready w my Order. in and out to the Highlander : < 10 minutes . the Minors came MailOder and stays Fz. peas de-frosted in cold water , and at room temp . not cooked finished meal. used a bowl this time as this is two meals. I had some crusty rolls from TJ's I CSO'd w butter and garlic but not pictured. delicious. Tj's didn't have the salad pack Ive gotten before for this kind of dish. will look harder for it. I like a little of that chopped up and added in the bowl

@Kim Shook looks like you made out like a bandit ! the hm looks delixous nd you did not have topayshipping ! congrtulations !

blanch it , very very briefly , then ice water. you want a little playability but some crunch left a savory rice filling ? w Pork Products ? like pigs in the blanket but w a crunch to the outside layers ?

consider this : https://vacuumsealersunlimited.com/product-category/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/ I did not get my VP215 from then so long ago but I get my bags from them now and they are nicely informed of this and that then there is this : https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealing-machines-accessories-parts/vacmaster-commercial-vacuum-sealing-machines/vacmaster-vp220-chamber-vacuum-sealing-machine/ the question Id consider for any own moving initially to a Chamber Vac system a very good long term consideration is : are there newer pumps \as noted above that o to use oil bit the pumps that you changer from time to time its not difficult to do but you do need to do it if there are newer pumps that not need oil thus do not fail w water vapor , which used to be the case then study this carefully and make your newer selection w confidence

very interesting "" A commercial-grade maintenance free, dry vacuum pump is designed to deliver a reliable and strong vacuum time and time again. "" I wonder if this pump is affected by water vapor , as older ' dry pumps ' were. or have pumps evolved so that the oil-pumps are no longer necessary for long life w water vapor .

you will get flavor from the wood might be independent of smoke. wood and coal fired ovens deliver a different flavor than electric or gas. Pepe's in New Haven , I think is coal fired. you can taste in in the pizza.

you might put some wood chips in the gas one and get the same effect a little smoke ... w a lot less work just saying.

@weinoo I like that sort of breakfast I cook my rice now ( Basmati Daawat ) in the iPot Pot-in-a-Pot pressure-steam then add various mix-ins for Not-Fired-Rice I always add scrambled eggs and always make enough for at least 1 qt in the refrigerator add-ins vary but the key is the extra qt for the next day : makes an excellent breakfast ! room temp in the cooler months cold in the summer.

@Raamo reminds me of Chinese Checkers a game I grew up with that had a metal circular ' board ' w different colored ' marbles ' in each segment.

that's more like it. KB's water had to go somewhere ......

is the BSO not airtight ? something must be wrong w KB's unit.? maybe @md8232 can reproduce the experiment. that's not a good outcome for $ 500.

@kayb one has to do what one has to do. congratulations for solving your problem. I hope the jelly was Classic Welch's grape and either Jiff or Skippy's PB chunky or smooth , up to you none of that Organic C**Ap that stuff ruins PB&J

I think Sunset's by-line some time ago was " The Magazine of Western Living " it had Cooking , gardening , travel , and some interior ' decorating ' or home and room redo's

I grew up one town away from Sunset , the facility. they had tours , and were very nice people. late 50's . 60's my mother subscribed to the Magazine , and I did for a while. while they have an Eastern edition ( they did back when ) I subscribed to the original Western edition as I like seeing the trips they recommeneded , many of which my family and I took way way back when. the issue w older USA mags and books , even the best ones is while they can be very very good , back in the 50's and 60's there was very little mention of foreign ingredients , esp oriental . times change , but they we're very very solid. if you have older Sunset mags or books , 50's and 60's look over their versions of Jello + MixIns molds and results. those were the days !

Well I have to add my recommendation to a second Salad Book : Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More consider getting it used . I do its a bit more conventional and has ore meat and fish. nicely complementary for me. Used is Good ` Im looking at that book just now and it .................. good. no worries i have a lot of BBQ top of the line books for you but just these two Salad Books.

@Margaret Pilgrim Wow. just Wow ! nothing beets water-poached eggs. for me , its the ' tender-bite ' of the surface yolks help a lot too for sure 1

@Okanagancook looks like a tasty dinner didn't want it to slide on to the floor while you were refilling you Personal Beverage :