rotuts

@Anna N brilliant !

@Anna N no one is going to bother you after Braunschweiger with red onion for breakfast . haven't had it in a long time but ... can yon taste the duck after that ?

i saw this article in my Today's NYTimes yes it was Today's. Slow Day or Week in NYC ? I suspect so

@DaveJes1979 well DJee what you say , is more or less @#$OY#RY and then some #ORYU#)_RU#+@R its limitations are obvious a much cruder device quite small capacity humidity control is game-changing such #(rY#_$ty and no , the CSO has done an outstanding job for so many of us @ home w given humidity control Id wonder who you work for ? just saying

@Anna N nice. but I would not have shared that duck all for Me and then just oder a few more take out for Each.

@blue_dolphin nice tips Ill look into it thanks

@blue_dolphin of course I knew all about Bottarga https://en.wikipedia.org/wiki/Bottarga [ed.: Liar. he had to look it up. ] that being said , Ill look up the Rx and try to find a small jar of salmon eggs etc and use that. I do like the idea and will work with it. thanks

Id like to know why Cuisinart would keep that information ' secret ' are they hoping to gain something ? afraid of loosing something ? or just indifferent. or none of the above

@blue_dolphin that looks like a perfect plate of pasta to me. just the way i like it. Ill have to look up the Rx. some times I like that sort of pasta w just a little bit of creamy-ness, a a hint of wine in the sauce but id take that plate " as is " any day. any day.

I think GFB vs Grain finished cooks in a very similar fashion. GFB tends to new much leaner , and smaller / muscle group. how large is the hunk of meat ? Id braise in a covered pot in the oven in some sort of flavorful liquid , Chef's choice. w 1/2 of the meat above the liquid , in a not so hot oven. it will take longer , but you might get some nice color on the 1/2 above the liquid. @ an estimated 50 % of the cooking time , rotate the meat so the under-liquid is above the liquid . cook until fork tender. 300 F ? several hours. the fork test tells you when its done. some resistance to the fork , give you meat w a little more resistance than fall apart meat. done ness this way is up too the chef.

nice No Sound More Field and maybe More Chips locally of course

here kid what ive learnd over the years : the Game of your choice is On the Field your choice consider turning the sound off Ive done this for a long time its the play 0n the field not te Hype from the both just saying they it. takes a bit of time to get used to this but good over all if you enjoy the game not s0 much the hype

fresh wasabi is very expensive its very had to grow , needing constant running water like lilly pads. Ive never tasted it and its said from those who I trust , that the flavor dissipates in minutes. sorry for the interruption .

@DiggingDogFarm " Price of smaller eggs ÷ 8=.22 [Magic Number] " " Magic Number is larger than Price Difference " thank you for the demonstration Is there an App for That ?

I have tremendous sympathy for Seniors in the Markets. every penny counts. they may not understand or have the resources for a " 2 % cash back " credit card. and no , you don't really save 2 %. you get 2 % back on the prices of everything in the store to cover the 4 - 5 % across the board price hike modern credit cards demand. and no , the Slime and Scum in Your.Gov refused to allow a cash discount at any store. have to keep those campaign contributions from Visa.com coming in. did I mention Visa , the company , stock doubled this year ? So I have plenty of patience w Seniors , maybe because I might be one soon enough ?

this is very interesting but I don't understand the magic number divide by 8 interesting but Id like to hear more 8 magic etc.

and BTW , for what its worth : https://www.mindbodygreen.com/articles/15-super-bowl-sunday-recipes-and-products-all-from-trader-joes Tj's stuff

@robirdstx "" Kansas City Chiefs are a Missouri team "" but have parking lots in Kansas. I bet .

@kayb my CSO1 is still working fine. it has ' a bit ' of patina , and i haven't steam-cleaned it in a while but I did ' clean up ' the crumb sheet not that long ago. we wont go into what the drip container is like when I remember to take it out , and clean it. so Im lucky. i have premonitions that the Anova is going to be considerably more expensive. maybe worth it or not. but im in no rush to get an Anova , until it establishes a solid track record and what ever price it comes in at , or on sale at Amazon.

I used to take the SV package from the freezer and place in the refrig over night if not , I could cut the fz w a bread knife from fz and make patties browsing on high heat until just browned would that them out to eating temp. id mostly cut the cooked sausage into chunks and used in stuffing cooked sausage was not as slippery as the uncooked. i tried to look up the fat difference , as i do recall JD was much fattier but hard to do ; JD lists the fat content , as far as i can tell from the internet and its packages as ' cooked meat ' no matter

for Jones sausage ; https://www.jonesdairyfarm.com/products/breakfast-sausage/sausage-roll/roll id say the spices are American Breakfast sausage l sage , , black pepper , marjoram etc other similar herbs not spicy , not overwheling American Breakfast Sausages1

@lemniscate Ive been SV'ing Sausage in Rolls for a while I prefer Jones to JD's I think there is less fat. then I chill and freeze in the original package , still in the SV bag. I get a few of these when they go on sale and SV away. I thaw and brown or use in stuffing etc easy to do , and economical.

for SV eggs @Anna N I use the stainless Steel ' bucket ' I use fir pressure steaming in the iPot of course , it has to fit in your SV system mine does. lift out , place in a bowl s cold water lift up and down a bit , change the cold water done when cold.

maybe they really stopped making them

via Amazon : DealWeaver (sic ) is selling one https://www.amazon.com/gp/offer-listing/B01JRT2WOG/ref=dp_olp_0?ie=UTF8&condition=all $ 564.80 Im just glad its not $ 565.