rotuts

Didn't even know they had DB sandwich.

in CA , when Arby's was new-ish a long time ago I got a "RB" sandwich there. its taste and texture were very odd didn't taste like beef at all. I was hungry and ate it , and didn't die that's all I can say. almost like the ' meat ' was semi-pre-digested and reassembled.

Bookmarked. thanks

well I wash by hand for every thnig as I dont have that much to do each day heat in a DS might not prolong silicne im guessing here PS I use my own Bit DS for storage of many old pyrex pans and lid

@Smithy thank you for not getting a Green Wisk it reminds me of GBP' and Red is always Best hope you enjoy it wash by hand id think

@Smithy i know exactly what your mean not so much the Margarine but rather than a cracker a decent bread w good crumb before you turn that into soud then : butter , and a good quality Jam / preserve / marmalade just saying I use the TJ's rolls that are 1/2 bakes I cut them in 1/2 and toast them in the CSO and let cool , not so much crunchy but Bread Like. delicious

@Smithy what an absolute magnificent find. as Im sure you know you could do some winking in this i have some CuhisiPro winks from a long time ago that are coated like this : Cuisipro Silicone Whisk mine are grey consider losing into a similar product great find I'll Toast and Turn All Night !

@Margaret Pilgrim You betcha ! many times , if not all times Left over Dinner makes a fine soup w a tasty stock. Im pleased to see you also have a Crunchy Piece of Bread. Soooo excellent. Im sending you 2 Kudos. dose not work so well when the Temps go way up. and cold Animal + Animal fat soups dont do that well then either Enter the Freezer , in your basement.

I got this the other day : Ill use some in my Ravioli Soupish tonight it was suggested I think by @blue_dolphin I think Im wondering if I should Get My Head (Re)Examined. everything is baby. I given my thoughts on that elsewhere. Id have preferred Middle Aged. I used to have a garden and I know the difference. these days , a little more Power might be helpful will report back here or the Dinner Thread.

@Duvel nice I do love Herring. everything looks so good. esp the Smoked. ill leave the 21 yo to you Ill have some more Smoked.

BTW @weinoo Id dip-stik some of the Fine NYC water if i were you. Id bet its not what it used to be. those fine members of the NYC.Gov haven't invested in its infrastructure for a century or more, fair guess.

exactly everything is in Series from the Bush => GreenBean => etc etc => grinder => Operator => Extractor guess which is the weakest link !

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.