rotuts

@demiglace almost as good as eG ! very very close then there ie this : its on my list for the future.

good luck ! i have plenty of typo's well before I "" Pull a Cork "

Ill place this here , rather than the TJ's thread : Wine is Food . not so much Truth these days my blend as mentioned above: those w Eyes of an Eagle , note these are empties. I dont put the full bottles at unnecessary risk. I'll be adding to my studies soon. right now. as I study the latest episode of Better Call Saul.

think of the added stress these returns make on the workers at these stores. what a shame.

Ill try it if it can be delivered. is it sweet ? then not for me " Stocked " up at TJ's well before Corona why ? tariffs I will not pay , so snuck in a " few " cases of Muscadet "" Maricool "" from FR before that took effect ( from TJ ), and a few of TJ's Coastal $ 4.99 each. which I mix , after serious scientific study : Costal :: Muscadet => 25% :: 75 % nice .

@Shelby re: " my flavor of wine " Mine is Grape.

@Steve Irby nice ! one of my very favorite dinners

@Katie Meadow I think there are many just they don't yet want to admit it

my mother had that same thin aluminum bacon grease container next to the stove. I dont cook bacon conventionally , ie in a pan for breakfast etc I use it in and on top of meat loaf and the drippings in the baking pan go into the gravy. recently , when i could get the items I finely chop brown mushrooms , and slowly sauce w finely sliced bacon , from Bentons or ' seasoning pieces ' from Broadbent , also finely cho9pped , but then de-salted in ice water to remove some of the salt. smoky bacon flavor reamins then Id add the bacon to the mushroom mixture and slowly saute until reduced and almost crispy. Id cool and vac bag and freeze. Id open the bag directly from the freezer , and use a T or two for what ever I was making vegetables , soup , pan sauce. it has a wonderful flavor , and you have to like mushrooms of course but its quite a pronounced flavor , so not for everything.

Ill email my friend re ref's it may take some time for a response.

Insurance companies are a For-Profit business. their goal is to protect those profits. Im sure they have strategies in place to pay out as little as legally possible. and only after expensive legal haranguing its the nature of their business . " San Francisco mainstay Tadich Grill refuses to lay anyone off during the shelter-in-place period. “Our employees are our DNA,” Tadich CFO Melissa Buich says. “We couldn’t do this without each and every one of them.” [SF Gate] " this is my very favorite restaurant in SF. hasn't changed in eons . good for them

Id love a slice of Ham and Pineapple right now !

@BeeZee you wont waste those GBP if you compost them . just saying.

CSO re-using respiratory masks for the Medical community : Looks like 30 minutes steam bake at 160F might do the job without hurting filtration. from a friend on the front lines.

Amazon , none the less wets its beak for their required % for each sale 4 X increase more or Amazon yes they claim to Police Gouging just not too soon. and no ,im not a hypocrite as Mr. Potato Head said in Toy Story I and II if not III "" Money Money Money " this is not a political statement Amazon , of course , might not give these 3 d party sellers their $$ or ban then forever but well .....................

I just cant stand it ! I have to correct myself here ! the show would have been a lot lot lot better had I been the SideKick just saying

Ive seen it and its a lot of fun. it might take ones mind of this and that which is especially worthwhile these days.

@ElsieD thank you for your pic its difficult to see what it is , unless it un vac's and mor pic of the unrolling the few times in my areamIve seen Blade Roasts Ive jumped on them as I under standby that meat. I cant tell you what this is but Id way this : if you chose to SV why not cut this in thirds and have three packs ? if you see an Outstanding bit of Olympic grizzle just trim that off looks very delicious to me that pack

@Hassouni Ill suggest this as it has worked for me , many times. if you have , or should get and InstantPot please consider this method as its beyond easy 6 qt or 8 qt at an an attractive price do no dismiss this Cooking Instrument for stock , its worth an an attractive price you simply do Stock 1 , then chill , use that base for Stock 2 etc you put the Pot in cold tap water , and might refresh that cold tap water to get the stock to a temp you might put in your refrigerator then skim off the fat later , to discard or _#%#^%(#%_^%^ its so easy , and push button simple this has be revise on the iPot thread give up those hours and do something more interesting this is not joke but please review and consider. of course , if you are looking at a bazillion gallons of stock for the first Pass ' you will need Less than a Bazillion iPots easy peasey

@Smithy Im enjoying everything I see esp the nice

is is very interesting I wonder what the cut actually is would you be able to post a few views ? the Blade should be two muscles under the animals scapula the bone you see in a " 7 " bone slab of meat. not the best pic , the meat here , center : shows a thick tendon between two long muscles that tendon is very very tough the meat , if you could remove the tendon , and tie back together is tender and very tasty. its as tasty as tasty gets. a common way to cut this out , ' blade roast ' is to cut the roast into slabs , cook quickly as you might a steak , then remove the central tendon before serving . Blade Steaks cut this way are the commonest way this cut is sold. back to SV is you did 48 hours , the meat itself might suffer , and the tendon wont be very tender. if you want SV , remove the tendon , reassemble the two muscles and tie w string figure out your ' done-ness temp ) rare , ed etc then SV at that temp for 4 - 6 hrs Id say. please post your results. you can avoid thing the meat back together , and SV the pieces individually they come out as little steaks , but w the grain running horizontally , not vertically 4 hours would work as they will be thinner. a very tasty cut of beef !

Ive never done the bag/ice technique gelatin is in solution , and water soluble I doubt , but have not done your experiment myself , that there was significant gelatin on the ice bag or ice bowl there might have been some , but the concentration of gelatin in the stock ( the solution ) would not have changed.

newer thought of gettin Cream of Mushroom , nor Cream of Chicken for casseroles I do have a supply of Bean w Bacon that's going to be interesting.

https://www.pbs.org/food/shows/somewhere-south/ my Local isn't what it used to be , I do hope they show it generally later than other PBS outlets. and If they dont , I hope I can watch it On-Line pls post if you are able to see it in your area. ed.: P.S.: scroll down on the above link , and you can see at least some of the shows 52 minutes or so each ! thank you Vivian Howard for sharing

jamie Oliver has a new short series : Keep Cooking and Carry On : https://www.jamieoliver.com/recipes/category/books/keep-cooking-and-carry-on/ of course , it helps to have a pantry . Im a fan of his , I can see why some might not be. 5 shows . Dont know how universally available it is. just thought Id mention it , if you are a fan