rotuts

@Strongsoul not over the long term. and your own roasts can be perfectly tailored to your choice of beans and roasting style it takes time , but its really fairly easy and its always fresher

@Strongsoul nothing is stopping you. Today's the Day. you will never look back. it will take you some time to choose an effective roasting method though one that suits you

Ive never seen boneless skinless chicken hindquarter meat. I did like the jared TexMex stuff I used to get that in California.

@Anna N I missed the JP about the stock vis vis vis it makes sense but back then there was no iPot I like your ideas here thank you

@Kerry Beal thank you for taking Us along on your trip. I do love catacombs in Italy I visited a few when I was 10 y.o. those seemed to have pourer lighting and Lots and Lots of Bones many very small but w pour lighting etc I do appreciate the time it takes you to Snap a pic of the Menu's and I love the pics of the "" larger Venue " love the collections of boxes etc Im hoping that you might get a few more GoodEats Ultra Exceptional Eats guessing Italy is not quite the GTA I mention this In Great Respect to both the GTA and the Mediterranean Culture of Italy and all the Mare Nosta lands.

early dinner , take out from RiceNoodle my favorite place and favorite order : Duck , broad rice noodles , green peppercorn and thai basil w TodMunPla and two ' dips ' : standard crushed sweet peanut , and pickled jalapeños , very hot the TodMunPla was good , but not as crispy as at the restaurant , of course. next time I might have to eat that there ! come to think of it , I could easily manage eating this right now ! but @Home there is Ice Cold Hoponius Union Beer in an Iced Mug ( not shown , Im probably already drinking it ) this for me is an outstanding dish.

on another thread ,, eating out of the cooking pan was mentioned . I eat single servings of soup out of a AllClad small saucer all the time but at the table . Progresso lower salt Italian Wedding Soup a favorite of mine. I add. while still on the stove and hot , but off the heat : chopped spinach , a beaten egg and chopped , not grated , TJ's parmesan-ish. the tiny chunks of cheese soften , and don't quite melt , a nice texture I find. sometimes I add a pinch of Spanish Smoked Paprika ( Penzey's ) I lived in Spain for two years , and enjoy the SSP flavor. its almost in everything I recall.

the IKEA press-pot makes coffee just a good as a true French Bodum I found this : https://www.thespruceeats.com/best-french-press-coffee-makers-4154244 which might be of interest of note , in the USA the Bodum adds a fine plastic mesh filter to the " stack ' that you push through the coffee. this gives mush less sediment. however , its the sediment that makes this type of coffee different than that passed through a paper filter. you might like that or not . 9ts up to you. I roast my own coffee , and have a burr grinder, which I keep clean. clean is important Ive sent my roasted beans vac's to my sister : same coffee ; I like the sediment , she prefers coffee w/o it. its entirely up to your persona tastes.

well if the fat is tasty then dig in. Id de-salt the entire slice and then see eat taste the fat after that tasty ? gobble up its sooo easy to reduce fat in High End precessed food pos report you results if you can Happy Cooking --- J Pepin Good Eating ----- me

well this thread is new to me " he has been known to Pull a Cork " True Girt , the movie and the much better book Sheriff to Mattie , re Marshal Reuben J. Cogburn sometimes known as Jeff Bridges well that's what i have for now

@Nicolai Nice , or Ultra Nice it remains to be seen After the first Pic , I thought I might need some M.R. Hydration Therapy , sooner , rather than later Soooo phantasmagoric ! Ill review tomorrow once my visual acuity returns to My Personal Normal remember , PVA is mine , not so much yours but I did see some Tasty Items I think

OK ! , OK ! , OK ! --- Joe Pesci ( varios ' Lethal Weapon ' movies ) [ ed.: rotuts has not seen The Irishman yet. keep that in mind , please ] I do not need more DARTO but Id like something a bit smaller for the CSO I have the paella # 27 Im interested in the P 25 and P 20 does anyone have either and might give me a snap of how it looks in the CSO ? the 25 is only about 1 " smaller , and the 20 possibly 3 " smaller im interesting in something that might make a single serving ie " Tomato Sauce , w CSO oven poached Eggs " gobble gobble maybe a rice based dish for the P 25 w left overs in mind ? many thanks in advance

DARTO seems to be back in the sale business: 50 % off , USA only something to do w a different distribution plan , country by country : We are starting giving distribution of our products directly from the United States. This reduce shipping cost from Argentina considerably. We will start delivering every 15th of all purchases that were made before every 15th of each month. So we will send all shippings together that were made in those four weeks. At the same time if you want your product as soon as possible we are giving an option were you pay an additional shipping cost. We are starting with United States, but we will continue with Europe with base in Hamburg Germany. We always wanted to achieve clients internationally with a better price and we assume we are getting there. Hope you all enjoy this news as we do! Best Regards, DARTO Im thinking a smaller paella for the CSO

@StumptownGeek Nice ! pleased to see the cheese is melted !

"" Out of Milk app "" wonder what it tracks .. "" It's free " I recommend this book : https://www.amazon.com/True-Grit-Novel-Charles-Portis/dp/B008PIC86I and the movie , that was mighty fine : https://www.rottentomatoes.com/m/true_grit_2010 the book was even finer no worries : in the intro to each it discusses ' Free ' a litte , but not to much M.R. now Snow Comming have to be ready.

@Duvel is this the Raclette-ie thing of a mageegie ? [ pls excuse spelling ] well how does it work ? Ive studied Your Complete Table' one Id not just like but gobble up no Rain in my comment : what's the situation in your area for Tongue ? various T's ? miss it myself razor thin in the Top of the Line sandwich cheers

I eat out of a ( Soup ) pan. but so far Ive brought it to the table its actually an All-Clad Saucier I have two sizes Soup for One and Ravioli in broth for 2 , Me and Me

any chance of Pics around the exhibition hall ? maybe next time get a Baby Blimp for the Booth ?

Blimp-It ?

P.S.S : thank you again for the Menus'

not to be too rude at all : the menu's are in English ? possibly by Request ? no matter it's about the Food Sur le(s) Plate I beg forgivenes I could not fine the SLP translation in Italian. Sorry.

P.S.: do the EZ-T's get to go for a Ride ? Wave to the fan's below ? pics would be nice , but YouT movies better. Id have lunch at the Bistro Trattoria or even better the Ristorante pis are fine at the two above. its my limited understanding that Blimps , Goodyear or not do not take off in choppy weather so , no Barff bags might be needed ! Sweet !

I was of course , kidding. I do like the Blimp.

I gave up The Blimp years ago. is this an actual trip , or a front to get into the various AirCanada Lounge's? just checking. How long in Rimini ? an hour ? back to AirCanada ? my apologies . looking forward to some GoodEats in Italy. and thank you for the Menu(s)

there's an EZ-T Blimp ? nice ! or is that photoshop ? and truthfully I had to look Rimini Up : https://en.wikipedia.org/wiki/Rimini