rotuts

Notes from my Local Tj's : i decided to call them , re : wine ( Whine ) I get very decent table wine from them , currently my favorite white is a blend I , the Home Whine Maker , have been studying for some time : Maricool Muscadet : 3/4 : Trader Joes Costal ( CA ) Chardonay 1/4. TJ's had ( globally ? ) 3,000 +++ cases of the MM. its , you see from FR and its not clear to me if or when wine from FR will either Dry Up , or not so they said , you can order by the case , they dont mind , other customers dont seem to mind and a lot of customers at my Local TJ's have been doing this w no problems ! looks like Luke Warm Tap water for me has been pushed back ! Hurray for TJ's and all those in all service industries that are helping us all get by.

@BKEats "" Also, you have to read a place.. """ """ They are telling you what to buy... "" Im not sure what the above mean BYW : Fine Find !

@BeeZee good to hear. I do plan to go to my Local at some point. wonderful people working there good bagel Shrubbery If I can , Ill call about wine by the case muy favorite and they ( used ) to know me thanks for your evaluation.

I put my process w Country bacon here : https://forums.egullet.org/topic/149834-mail-order-virginia-country-hams/page/7/ even though Bacon is not Ham but this is avery much Go-To item for me during the Pandemic to flavor Pasta , canned soups , and eat by the spoonful right out of the refrigerator as a Treat. I dont have any cookies .

I decided to put this ideas here , but its about Country Seasonings Meat. in this case Broadbent's Bacon Ends https://www.broadbenthams.com/Seasoning-Meats/products/82/ https://www.broadbenthams.com/Hickory-BaconpSeasoning-Pieces_p-p10-1-Lb-Pkgs_p/productinfo/114/ I like to pre-cook a package ( 1 lbs ) at a time , and refrigerator or even freeze the results for use in Soups , pasta dishes etc one random 1 pack , frozen and opened. Both Sides to get a general representation . the packs vary a bit re the amount of fat. but I dont mind. That's a Granton Chefs knife , more about it later in the post; I freeze over night the pack. this stuff is very slippery and you should consider this sort of work when you have the time and no distractions . as you work , and it doesnt really take long , the bacon warms up and gets even more solitary . You probably want Short Pork. but if you dont have a very sharp thin knife you might have some Long Pork bits in there if you are not careful. I do the dice this way : Slice , the cut the slices into strips , then dice . this stuff thaws fast. did I mention its ' slippery ? ' I soak in cold water , 30 min or so. sometime I use ice , sometimes not . doesnt seem to matter a lot if its hot , Id use ice water. note the Fat Rises. yucky pic , but that's what doesn't. I preheat my 12 " T-Fal non-stick pan , a series of pans that are my favorits I start out w a fairly hot pan , and give it some time to brown on the bottom only. the stir and lower the heat here the process is done. I want color on some bits , but I also want a bit of " Flab " ie fat thats a bit flabby it makes for a larger flavor profile when I use this in soups , pasta etc drained and waiting to cool and placed in the refrigerator in a plastic oblong container , ready to use its easy to separate this when Fz also. the knives : Granton Edged Knives , Granton GB http://www.granton-knives.co.uk/granton_edge_knives.html Ive found it odd they do not have a D/L .PDF. email , and they will send you their catalog hopefully some day. red handles are the Very Best they have a lot of colors , and these knives are used a lot I hihnk in the food industry. Id think twice about a green handle . might reming you of a GBP. that would be very bad. they are not overly pricy , I think the steel is fine ( for me ) they are thin and can be sharpened to a razors edge. they have a few knives w a plain edge. This is the true Granton Edge , I think their patent the scalloped part goes down to the edge of the knife. please note the large Chef , and ' Chinese ' cleaver ' these are in the catalog only w a plain edge I asked if they could put the Granton edge on them , and they said sure , total extra cost $ 5 UDS. ) note on the two knives the scallop does not always go to the edge. they probably did this by hand on a hand operated machine.. I love these knife . I have quite a few. I have three ' boning " knives this is the one I use most of the time for finer work. I love it and all of these kn ives I cant really say that the Granton edge matters , but I think it might a lot w the bacon as its " sticky " I used the clever before doing this process , but the chopping motion does not work as well as the Slicing one w the Chef's knife

@Eatmywords do you have those really really really long fine tweezers ? just in case, you know , you get urges ?

@Eatmywords nice very Cheffie . you will get that Last Drop perfect at some point.

interesting , maybe ; https://www.lifehacker.com.au/2020/05/if-youre-stuck-eating-maccas-youre-not-stuck-with-a-big-mac/

@Dante thank you for the article. difficult times for so many.

@TicTac I love your pizza , but it was giving me vertigo so I offer you this version :

@blue_dolphin good ideas. guess what I have to do is : start w what I have , pick a pasta shape for the Pot. cook w or w/o my new ' light broth' technique for the pasta water then dup in the one can of "" What i Have " and then see what it tastes like. then add what might enhance it and then see. Porky things inhale everything am Im thinking in that direction as i have a lot of Porky Things , most from Broadbent "" Ends "" is now my middle name or more accurately " Ends on Sale " so its now : Rotuts EoS cheers

now Lets get to the ' Using ' part. I have a ' few ' cans of lower end Tuna. I got it from target.com a while ago , as that's all they had left. no matter that it might have a lot of mercury in it or glow in the dark. I have it , and plan to use it over time. I also have pasta , and have been making some very good One Pot pasta ' Pots ' not dishes. using the different pasta i have how can I use the canned tuna + the pasta to get something that's reasonably tasty. Ive never made ' Tuna + Pasta ' but growing up ive had tuna casserole . I dont really have any cheese for this project. I do have a little Fz , but am saving that for a sure thing. I have plenty of dried herbs and blends from Penzies. I vape good quality Kalamata olive oil from Tj's. your thoughts and ideas ? oh yes , I have canned ( diner ) peas.

@Kim Shook disappointing to hear about your Pizza experience then I thought about it , a dangerous thing to do : maybe they don't know how to get the dough ' right ' but you said the meats were tasteless Odd : I doubt they make the pepperoni . and the sausage / hard to say then there is the sauce : sauce is a key to good pizza , as is the crust maybe their is not enough " Italian Tradition " off The corridor so you get FrancoAmerican , or my current ' Contents " Chef BoyAreDee I never had italian sausage growing up in CA , SF area but they had outstanding Pizza ! people on the W. coast travel , and maybe had it elsehwere and insisted on a certain standard or you establishment would fold. that's my take on your results. Ill stop now as Id take a crummy pizza just now , but that's in the future , and a better one Uno's Fz peperoni would go down nicely , w a few ice cold Hoponius Unions right now Ive developed a thirst thinking this over !

@weinoo I take it avo is avocado oil. this got me thinking : I tried a bottle from TJ's some time ago and did not move in that direction as it had almost no taste as I was expecting a hint of avocado. its also said to be very healthy and have a high smoke point. after your post , Ive decided should I ever get back to Tjs Ill get some if they have any , and use it for oil w excellent ' properties ' but little additional flavor , ie your dish w EVOO , as tasty as that is might not have tasted " as fresh ' w EVOO. I made notes for the future . so thanks [ed.: he will put the notes somewhere and forget where ! ]

indeed. you cant take them because they want to sell them to you ! just saying.

this is related : https://forums.egullet.org/topic/160121-dinner-2020/page/106/?tab=comments#comment-2247143 as its what I have Im low on windowsill green onion tops and out of Fz green peas , but have two bags of Fz peas and carrots Ill just have to pick the carrots out , after cold water de-thaw and use in some soup or some thing. so much stunning and deliucius cooking going on here on eG ! this dish , after a series of vaccinations and a trip to MarketBasket for fresh Shrubbery maybe some fresh Adult Spinach , rolled and thinly sliced ? is a keeper for me.

for a while now , Ive been working w One Pot Pasta + dishes. I eat the Combo out of the pot. back when I visited my Buds at TJ's . esp the wine department Id add some Shrubbery to this dish. I may not chose to do that for a while . I have a supply of Broadbent " ends " : Bacon , Ham hocks , reg ham and premium ham I have a supply of ' smaller pasta ' the kind that would fit easily in my One Pot technique this you have seen before : Turkey Ragu home made in the pasta you see above . WindowSIll green onion tops as you can see , this was from a while ago , as I was quite generous w the G.O.Tops. currently , I Top'd up my supply of SoupBase // Minors stock bases. including two https://www.soupbase.com/RC-Ham-Base-Low-Sodium-No-added-MSG-9-oz/productinfo/CLSHB/ I have plenty of Porky Smoked products , so added the lower salt ham base to the pasta water : not the most dynamic pic , but I added a tsp + of the Ham soup base to the water I planned to cook the pasta in. they say salt the water ? I used this instead , not too much. I just cover the pasta w water , in this case w the dissolved Ham Base .. when it boils , add the pasta you have to stir it from time to time so it doesn't stick. I leave the cover off , the water level drops down a bit over the cooking time. remember I used just a tad of the ham base , exogenous commercial salt is not my co-pilot these days less is better , and over time I feel my taste buds now taste things , rather than '' burn '' with those commercial doses of salt. the finished Pot w some green onion tops I still have : healthy does of Broadbent bacon ends , I finely diced , soaked in cold water , and sautéed so there was some bowning on the bottom of the bacon ends , but also some back bits w fat that was not crunchy the obligatory beaten egg on the pasta alone while pipping hot , and the last of my Fz peas , thawed in cold water , drained and added ' at room temp ' , not cooked it turned out by chance , that the pasta liquid , decanted in two aliquots was completely absorbed by the pasta before eating and the flavor of this dish was fantastic. the addition of a little flavor to the pasta cooking water made a fine difference to the completed dish that's the addition I wanted to add for this type of dish. and mention here. Tj's table Red , 6 years in the basement Cellar Cave was a very nice addition. 10 bottles of the TJ's to go !

why not preheat the steel you have and at the correct time , turn the broiler , including broiler preheating time on and broil the top that way ?

@scamhi thank you for this : Im so pleased you sill be able to enjoy this deliciousness w you or your family and I do mean that cheers ! R and MC

I also would not. I don't see a good reason to. and there is plenty of up-side to a re-bagging : seasoning , portion size , etc.

@weinoo a frying basket . for making those potato stick baskets that you then fill w something tasty like a birds nest but made w potato sticks is there a Prize ? maybe a bacon-cheeseburger ?

there are intelligent people everywhere what a great idea .

I dont really remember maybe there is a setting that does not have the fan on so you can compare ?

dont you want to keep at least the Liver ?

@Duvel i have no idea what Okonomiyaki is Ill google it later but it looks tasty so Im pleased you can still do Tasty . w Dortmunder Union Dark Beer Im not a Beer Guy but a million years ago I has a DRB on a plate to Europe I liked it and that was that !