rotuts

yes Triangle Test. Ive done this myself

@shain the visual harmonics esp color of @liamsaunt plates are outstanding. some time ago, at RISD https://www.risd.edu I I took some Saturday classes in Power Tools etc RISD had an outstanding '' design ' academic bookstore a few volumes I got there are lost but there were three books on Color just a series of pages w 4 - 5 , I forget color bars , that were in harmony w the various computer numbers that gave you these colors for desk top printing new then I realized that auditory harmonic we hear every day but its the same for visuals you can't just paint your house w 4 ''on sale cold(u)s ' on sale , you would be missing Color Harmonitcs after all colo(u)r is a wave length same as sound do I wish I still had those books

@Ann_T looks like heaven to me.

Business Insider doesnt like me i dont mind are those images from one ' jar ' of Jif ? just Front and Back ? i can't even remember if Skippy is preferred to J(g)if

you can get Corned Turkey Br at some mainstream supermarket ' Deli's ' ie the place they slice meat for your sandwiches. ConAgra or AgraCon use Turkey Br as they are lager. its a very interesting cut but for me the extra NaCl that this requires commercially or Home Made misses a point to me, and nobody me: NaCl you use at home from fresh ingredients is different than Commercial Doses or hoping to make a corned item for safe keeping. I do purchase Commercial Corned Beef a few weeks before St.P's day as it see cheap then SV'd it , and fro me only , nice it thin , and in Ice Water remove some of the salt. tastes better for me and I some comes cold smoke it after the SV bath.

I assume , based on the AirCanada pics that KB AKA CD is back in The Toronto Area thank you for taking us along and I thank you for the Menus' pics

@Kim Shook your https://en.wikipedia.org/wiki/Pain_au_chocolat looks a bit sad just gobble it up !

@chileheadmike I remember Martin Yan and that clip. I have it somewhere on one of many hard drives. he really liked showing off w his cleaver. and had all his finger tips intact

very good suggestions i prefer Adult spinach , or Swiss chard but its difficult to find. i have a bag of Baby S. Ill divid it in 2 chop. use fresh tonight for my Ravioli dish micro the other 1/2 until jus witted and freeze. use that tomorrow for a similar Ravioli dish and see if there is a difference on The tongue. thanks for the ideas.

@Shelby surprised the yolk didn't firm up looks very tasty indeed next time you will make more im sure

Im Soooo reluctant to start a New Topic ! he is my question , perhaps you have figured this out already : for Soups , My Own or Pregresso's i like to add chopped fresh spinach to the soup off the heat , but very hot. Spinach for me now comes in bags and it ' baby ' not so flavorful but there is it is I also like Swiss Chard done the same way so here is the question ; chop up some spinach freeze 1/2 and then see if the Fz is different in your soup Im guessing none have done this Expriment but Id though Id ask before I go into The Laboratory why ? I dont use the fresh spinach and then I have to throw it out. cheers Ill look into this myself some day.

@heidih I agree. Ive been known to slice the W's in 1/2 " slices and pan saute.

BTW @Duvel those Weisswurts as the pulpiest Ive ever seen bet tasty to match. im pleased someone is enjoying W's from time to time just not so pleased its not going to be me.

@Anna N and you Bake it How ?

BTW I forgot to mention : the Hobart of my Dreams was actually at a restaurant store that had used equipment from Restaurants that had folded. it was a sort of green color with " HOBART " prominently displayed and nothing else 1985 so maybe the 40 qt ? I have firm views that Restaurants Come an Go we know this so the various Commercial High End Combi Ovens move on down the Line Ive seen double door Combi's and I can't remember the brand in many out of the way places moving down etc just not My Place rats

@shain nice ! Id suggest : 1 ) get out more , but not too often 2 ) pics of that food are very interesting to many of us 3) so take them , possibly w discrete surroundings cheers

i like the blowtorch method use it all the time for SV key : take your time and dont get it too close just because you are starving !

how were those Lay's chips?

there was , and maybe sill is , a restaurant supply store in the NorthEnd of BOS way back before gentrification , when there was a double elevated express way in your way .. I friend and i went there for some Italian and an espresso in the RSS they has a floor mounted Hobart mixer maybe this size : https://www.webstaurantstore.com/hobart-legacy-hl400-1-40-qt-commercial-planetary-floor-mixer-with-standard-accessories-240v-3-phase-1-1-2-hp/425HL4001STD.html but 2 phase maybe this one , pre-digital : https://www.webstaurantstore.com/hobart-legacy-hl300-30-qt-commercial-planetary-floor-mixer-with-accessories-120v-3-4-hp/425HL3003STD.html it was just a few 100 dollars , maybe less than 200. it could beat one egg I really wanted it my friend dragged me a way idiot !

I also have a box of these im hoping to use them possibly for stock , but maybe more as an addition for a pan deglaze MC , not interested at all. I do completely agree w @btbyrd ill use these as a de-glaze and Minors , w less salt versions for stock , and Gravy and gravy is not a pan reduction Id say.

didn't @Paul Bacino hisself make this a zillion years ago or was it @Porthos ? here it is : https://forums.egullet.org/topic/145302-my-new-pizza-oven-design/?tab=comments#comment-1924222 just put coals on the top and a pan or two on the sides. and wait.

@weinoo a lot of ladles you like ladles ? just saying. not prying.

stack some ' fire ' bricks on each side of a little oven you make on the grill it has a ceramic bottom , fire bricks for the sides , and another ceramic ' roof ' its not expensive to do its been mentioned here a long time ago w pics. use gas for most of the heat , and charcoal on the sides in a sea proof contianer will take some time for the little oven to really get hot though.

yes blimp balloons would have put the booth over the top.

Id also note that the base is small. you would have to be careful if you use gas for heating. its made of brass, and might have a steel or aluminum outer covering. can't say if its induction capable. HB.com wil get one eventually and review it