rotuts

@kayb Nice ! Im wondering if you have a Cuisinart ? in my not so humble opinion the Prep 11 + is the finest one they made I didn't get the Prep 14 + and do not regret it Ive had one for years . it may still exist ! I have a spare in a box ! back to summer squash the pret 11 + has a CuiSi extra blade that does match sticks . Cuisinart DLC-833TXAMZ 3-by-3mm Medium Square Julienne Disc, Fits 7 and 11-Cup Processors I think its this one I do have it , but ... if you have a CuiSi that this blade fits it does very nice julienne summer squash that you do just before ' service ' and lightly dress on a bed of Bibb lettuce ? cooking summer squash is a watery experience julienne much different universe same for broccoli , carrots etc does not work for purple eggplant might work for Oreintal EP but Ive never tried those.

I had some of the Dorothy's Cheese , just now. its been loosely wrapped in kitchen cabinet it was outstanding , creamy in the middle and some outstanding funky flavors. a bit runny . I the timing at room temp would determine its funkiness , so that's up to you. I eat the rind . has to be good for me.

over here : https://forums.egullet.org/topic/160121-dinner-2020/page/138/?tab=comments#comment-2251422 I made a burger cut from its container. nice browning , nice Jus from fond. MC : https://modernistcuisine.com/mc/the-maillard-reaction/ for review . Ive had a very nice multi pan set of 3 mm copper pans w a SS amalgam surface for years. I gave most of them away , as some were very heavy etc and not the easiest to clean Ive moved to a T-Fal set : price has gone up ! so , remember when all the TalkingHeads , ATK all of them said you brown the meat to seal the juice in ? made no sense then , and they have moved on to The Ideal Pan for Fond which makes your sauce : "" non-stick pans are not ideal for Fond. heavy SS pans make a lot of Pan-Fond. after inhaling my Salisbury Steak-ish dinner , w browning and pan sauce and several more glasses of Tj's table red : Ive decided this : Fond in your pan + Maillard on your meat ( maybe veg too ) = a constant the constant has to do w temp of the pan, time in the pan , and surface area of the meat ( veg) its a given value for those elements. in a fancy-pancy thick expensive pan , not non-stick more Maillard sticks to the pan , and comes off the meat. in a non-stick pan , more maillard sticks tp the meat . thus less in the pan for Sauce. that's my take on this whole nonsense ; want more mallard-fond in the pan ? use an expensive thick non stick pan. thick = even heat , less chance of burning. if your sauce you make from the Fond goes on the Maillard'd meat , its going to make little to no difference in the total result. if you use a good quality nonstick pan, good quality : even heat. very easy clean up. InVinoVaritas for sure ! now this has not been studied by me scientifically , w micro-scales etc to measure fond etc now days Im just A Theoretician sometimes a Thirsty One !

Pandemic Baked Potatoes : CSO'd until very crispy , split . now the Pandemic amendments : Hormel Canned Chilli , no beans , micro'd w melted TJ's House Cheddar. a little window-sill shrubbery Soooo delicious !C

My Garden , on my kitchen window sill : pls ignore the state of the window. its hard for me to get to it. , and The Shrubbery doesnt mind. these are 3 bunches of green onions , from the local high end market , purchased one week apart. the outer layer inevitably does not get enough water to stay its course , so I cut those off and use them same day. tase now will last quite a while , chasing the water out for cold water and maybe a Root Rinse every few days. It my current garnish , and Im grateful to have them. I did used to have a decent outdoor garden ........................ back when. sigh

Ive gone to a local higher end grocery store twice in the last two weeks , after a 3 M hiatus , for the obvious reasons. it has senior hour @ 7AM , and I was lold by a neighbor Mondays are attractive as many did their shopping on the weekend. @ 6:55 AM there were 6 people , expertly distanced in front of me. carts were ripped down by the staff and ready to go at the door. the store : some shrubbery , a loaf of uncut store baed bread , some ground beef , a lg bag of Idaho; two avocados. and some Fz peas . In and Out from the Opening Bell ( they need one ) 10 minutes or less my feast : potatoes are washed , Micro'd for 5 minutes then CSO'd : 40 minutes steam bake , the 10 - 15 minutes conventional bake ( dry ) @ 425 I get a BP I like : very crispy skin ( its about the skin ! ) fluffy innards. butter , green onion tops. note the Malliard'd burger , not pressed but cut, out of the plastic container. note the Jus ! heaven itself after 3 months ! the store seemed fully stocked but the service meat counter was closed. can't say if it opens later in the day. packaged meats seemed about the same to me, but I have not been to this store in quite a while.

@blue_dolphin I found that same cheese at TJ's a few days ago will try it today. dont have any decent bread but well these are challenging times. Ive been looking for a decent red table wine. I tried previously 6 or so I did try several new to me table Reds , by the wine dept recommendation " when I picked up a load of my two whites : these are inexpensive Table Reds , not ChitChat wines the Roustabout and Phigment are very very similar , very hard to tell a significant difference when tasted side-by-side the VF is noticeably harsher , to my discerning palate. prices : VF $ 4.99 , Roustabout $ 7.99 , Phigment $ 5.99 Im going w several cases of the Phigment , as I couldn't taste any reasonable difference between it and Routabout 2 $$ doesnt seem like a lot , I would have gone w it if there was a significant difference but there was not to me after a few ( many many ) bottles , $ 2 adds up.

""" the cheeks will express water as they cook "" they will, and some flavor. SV the cheeks , w a light coating of the mole have two cheeks do you ? two bags , a light coating of each mole , carefully labeled and then work on the sauce from the jus i9n the bag , w the same mole for two different preps. Someday , Ill get some cheeks , pork or beef and be able to try this myself. someday. doesnt look good for tomorrow, or the near future but I can be very very patient,

@TdeV several Kudos are coming to you soon ! Ha ! Go eG ! Go !

@chromedome great idea ! I like raisins I like celery tops , the leafy part Consider boiling the BaJeSus out of the celery stalk now you've got something really going there !

@Kim Shook No no no ! you are doing it Just Right ! Im sure on the OlderNutmegNut you grate a little off the surface and then get to the Aromatic ? just so I think Im the only one due to C-19 eating canned spaghetti and Ive grown to work with it and make a bit better. as I have it , Ill use it as it save me a trip or 10 to the store why not then ?

@chromedome "" tomato and potato flowers are pretty "' yes they are. but unlike the """ 96-9ARY39YR '' "" $T(^#_(RT^#(RY(#YRn "" they deliver , you know later .

@kayb too bad EggPlant has ' fruit ' or ' $#%(Y&#$_(%&#@% ' it would be a nice ' ornamental ' w just flowers

@liamsaunt nice looking pizza. bet it was tasty I dont even remember what pizza taste like.

@Csb Welcome ! Its about time Id say.

@chefmd Im pleased your dinner was delicious however , those several Schmears were far from appealing . trying to be polite here .

@gfweb looks like One to Me or just Me. looks so tasty ! might pull out one or two of my Hoponius Union's in a frosted glass , for this. maybe a little shrubbery on the side , w a Tj's kalamata EVOO // Mustard // vinegar dressing for the shrubbery

I persoanlly find a tiny tiny bit of fresh nutmeg not enough to say , "" Well , who put the nutmeg in this ? " but just enough to notice something in in this A , or B or c i always try to remember : its its White , maybe a tiny bit of nutmeg. esp white sauces . tiny tiny tiny.

did you use a tiny bit of freshly grated nutmeg ? you know, you grind off the surface a bit , to get to ' fresh ' ? potatoes love a tiny bit of nutmeg esp AuGratin and Mashed. not enough to know its in there , just enough to wonder about.

as mentioned before his other books are very very very good. @ $ 3.50 , worth a consideration

@Shelby hope you got a used copy ! $ 33 is a bit steep for a SaladBook.

@Kim Shook what a fine tip ! do you think this same effect can be done at a lower temp ? i roast my own coffee from green beans. Ive noted in that situation , you want a gender that does not heat pf the beans as the flavors thus saved , are in Your Cup , and not lost so what do you tink about a steam at a lower temp ? and its true Ive had a small glass of a new Tj's red while my Idaho's age baking in the CSO and , for me , a very fine treat a 1/2 lbs of a very nice RocheBro ground beef , " 85 " in the pan w some demiglas and maybe a bit more Red ! nice for me these days.

@Ann_T did you notice any differences in the bread w this new technique ?

@JoNorvelleWalker best steak Ive seen for a long time and look at that Cap ! Yum Yum !

I can't tell you id BE has changed. Id like to add I very very much prefer sausage for a breakfast item. Ill use the bacon , high end bacon in other preps In the past , Ive always preferred Jones sausage. Preferably in The Tube I then Fz , but Ive done the Jones Sausage in the Tube SV . w my Vac'd system. 130 etc its cooked , I slice it and in a few seconds in the Micro or we eggs in the pan , I , in the past can have very good quality sausage any tine wi want it. if you are unhappy w B.E. and you cant get , w in reason Jones , in the tube try it.