rotuts

@Duvel the label on that bottle is to die for. pleased some ware there is still a sense of humor over all those pizza like thing-ies aI gobble them both of after a refill of Fieder...... cheers

@Darienne Of note : http://www.cheeseawards.ca/winners-e/

they are extraordinary cheeses made in the USA. many excellent ones in Vermont , NewHampshire , California , and I guess Oregon. but to single out one cheese as best , well , misses the point ? since when is a fantastic blue better than a Brie // Camembert ? and BTW https://blythedalecheese.com/artisan-cheese/ is superb if you age the small wheels at home carefully. still Congratulations , Oregon ! @Margaret Pilgrim reminda me of the Pub Cheese Days while in college inexpensive orange cheese mixed w port etc. and its verify easy to make your own Boursin. I used to do it https://www.boursin.com/products/ Hunger is a great motivator and equalizer

Ive never liked banana bread it always seems to come out too heavy. the muffin idea seems to be a good one!

@Kim Shook nice sandwiches , and Bang Bang guess you're not going back to that breakfast place anytime soon ! glad you caught it before it was too late !

@Shelby completely agree on the ' crunch ' issues for apples in apple desserts. I don't skin mine , when i do apple desserts , mostly crisps , as they are a lot easier than ' pastry lines ' desserts. might fine looking turnovers. like the glaze.

for Tb I do 142.5 for 6 h perfect for dinner , perfect for slicing for a sandwish 140 was a bit to firm , and 145 a bit too much Jus in the bag.

the Admiral ( Captain ? Private ? ) of my local TJ's need to listen tp The Wisdom of My Mother : " You Need to get Your Head Examined. " it seems in the AM , the time I go top TJ's the samplings on offer have moved to Fruit . I know what a grape tastes like even if it called for Political Purposes "" Cotton Candy " Chips and Dip ? Ham and Swiss ? Turkey Pot Pie ? new stuff that's tasty ? and after trying it I might buy it ? this might be the beginning of the end.

this wine showed up recently at my Tj's. My WineBuds gave me a taste or two : I liked it ant took a bottle home to try its not bone dry , it ha some sweetness but not to much for me. I like dry , no oak , no benzene . Table Wine Prices this was $ 5.99 I think. Ill be getting more.

@shain nice looking pizza your crust edge looks different that most Im wondering if its caramelized cheese ? always tasty.

Some people like Beer Some people like Wine and some people like both. its not complicated at all.

@Nicolai haven't heard from you for some time. I thought , maybe , w "" possible " """" restrictions """ you wer now """ Skin and bones "" glad to see that might not be the case . cheers

Tj's has quite a bit of refrigerated prepared foods. I noticed that they have Turkey and Chicken ' Pot ' pies. \ I decided to try the Turkey : $ 6.99 I think out of the box , ready for the CSO. I used the box's times and temps on steam-bake I added two minutes to the suggested time , as it wasn't really very brown. one minuite might have been enough : the crust didn't really suffer for the extra minute. the gravy was OK , not gloppy or glue-like. topping fine , plenty of turkey , but white meat not dark. cornbread stuffing on the bottom also OK over all I liked it , would have liked a little less salt , but what can you do ? "" Less Salt ! Feel Free to Add Your Own @ Home " doesnt seem to have caught on . too bad. over all I liked this enough to get it again from time to time. its probably better than other commercial brands , Fz or not. I grew up having Swanson Pot Pies from time to time , and liked them way back when. this version is generous in its quantity . and satisfies when one might want a " Turkey dinner " but not want to make the dinner yourself. nice w M.R. or two.

Of course , you will need some air. just not too much

"" leftover pâtés "" new concepts and ideas on eG ! Id never heard of "" leftover pâtés "" before !

@Shelby you are welcome to use green wood chips. no law against it. not that Laws matter these days. it will just taste " green " and BTW , only use hard wood , not ' soft wood ' i.e. wood w resin i.e.2 pine. unless you like that Turpentine flavor in your meat. Greeks add that flavor to their wine ! they must like massive hang overs to me , fruitwood has the best flavored smoke.

I think you want dried wood , either wood you dried yourself , or ground dried wood food grade , in pellets. I have no idea why there is much mythology of soaking dried wood chips first to get smoke. it been perpetuated for a long time. ATK has perpetuated it. Chris Schlesinger , a Boston local chef , has a wonderful series of BBQ books , and a restaurant or two way back before BBQ , the real deal BBQ became popular in BOS ; License to Grill: Achieve Greatness At The Grill With 200 Sizzling Recipes he analysed smoke. good reading here. he only used hardwood charcoal for BBQ flavor but back to " green " I believe the green part of wood , just under the bark where the tree grows from is not flavorful. the water issue probably started because wet wood is harder to ignite to a full flame. the issues is to control the amount of oxygen the wood gets. nothing less , and nothing more. a tinfoil pouch works fine w a bunch of tiny holes in it , to control the air flow : too many holes ignition. too few , the wood goes out. food grade wood pellets are not expensive . and the smoking tube is well worth the cost but tin foil works fine. random sample : https://www.amazon.com/s?k=wood+pellets&ref=nb_sb_noss https://www.amazon.com/s?k=wood+pellet+tube&ref=nb_sb_noss_2 I have this one : A-MAZE-N AMNTS6 Round Pellet Tube Smoker, Hot or Cold Smoking, 6 Inch this version is newer : LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - Easy, Safety and Tasty Smoking - Free eBook Grilling Ideas and Recipes and as long as its heavy duty , might be worth it as it looks like it wont roll around. but my reound one never did. very helpful to have a torch to start off the wood pellets to get them really glowing so they wont go out.

@Coogles "" I'll go to 60 seconds vacuum for fruit compression and instant pickles. "" interesting. you've inspired me to try some instant pickles ! there is a tip somewhere on the internet about changing the oil : Rock the VP and put a 2 x 4 under each side. that allows you to get under the Vp w the appropriate wench to loosen the bolt/screw for dranage into a shallow dish or something disposable . then you do some Gymnastics and re-bolt the bolt. then add new oil.

NYtimes got around to reviewing the FakeMeat burgers , plain on a bun , and w fix'ins : https://www.nytimes.com/2019/10/22/dining/veggie-burger-taste-test.html as this is probably behind a pay wall , for review purposes the top two were : 1. Impossible Burger ★★★★½ Maker Impossible Foods, Redwood City, Calif. Slogan “Made From Plants For People Who Love Meat” Selling points Vegan, gluten-free. Price $8.99 for a 12-ounce package. Tasting notes “The most like a beef burger by far,” was my first scribbled note. Everyone liked its crisp edges, and Pete noted its “brawny flavor.” My daughter was convinced it was a real ground beef patty, slipped in to confuse us. The only one of the six contenders that includes genetically modified ingredients, the Impossible Burger contains a compound (soy leghemoglobin) created and manufactured by the company from plant hemoglobins; it quite successfully replicates the “bloody” look and taste of a rare burger. Melissa deemed it “charred in a good way,” but, like most plant-based burgers, it became rather dried out before we finished eating. Ingredients Water, soy protein concentrate, coconut oil, sunflower oil, natural flavors, 2 percent or less of: potato protein, methylcellulose, yeast extract, cultured dextrose, food starch-modified, soy leghemoglobin, salt, soy protein isolate, mixed tocopherols (vitamin E), zinc gluconate, thiamine hydrochloride (vitamin B1), sodium ascorbate (vitamin C), niacin, pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), vitamin B12. and 2. Beyond Burger ★★★★ Maker Beyond Meat, El Segundo, Calif. Slogan “Go Beyond” Selling points Vegan, gluten-free, soy-free, non-G.M.O. Price $5.99 for two four-ounce patties. Tasting notes The Beyond Burger was “juicy with a convincing texture,” per Melissa, who also commended its “roundness, with lots of umami.” Her daughter identified a faint but pleasing smoky flavor, reminiscent of barbecue-flavored potato chips. I liked its texture: crumbly but not dry, as a burger should be. This burger was the most visually similar to one made of ground beef, evenly marbled with white fat (made from coconut oil and cocoa butter) and oozing a bit of red juice, from beets. Over all, Pete said, a “real beefy” experience. Ingredients Water, pea protein isolate, expeller-pressed canola oil, refined coconut oil, rice protein, natural flavors, cocoa butter, mung bean protein, methylcellulose, potato starch, apple extract, salt, potassium chloride, vinegar, lemon juice concentrate, sunflower lecithin, pomegranate fruit powder, beet juice extract (for color). I never cooked the IB at home. only had it at BK one thing is they don't comment on ' after taste ' for me , the IB had a pronounced free split pea flavor. of interest on the economic side of these trends : the lock-up period ends Oct 29th. that's the date any shares owned by employees , early investors etc can be sold on the op[en market.

I think you first have to add the oil. then set the timings on the seal / cooling. I dont recall if it came w some bags. Im sure @shelby will be able to point to some info on these things on the web possible u-tube. congratulations !

" toast on 1 " got to !

@Kim Shook What times and temps do you use , compared to the box suggestions ?

probably http://www.louisafoods.com/products-services/retail/ Im hoping to find Buffalo Chicken , for some reason http://www.louisafoods.com/retail-products/toasted-buffalo-style-chicken-ravioli/

@Kim Shook ive never heard of toasted ravioli Ive made a note and will keep my eyes pealed for them for some reason , lots of so-so stuff tastes good w football odd , but true.

thank you !