rotuts

@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

@Shelby Smoked MooseBurger I nominate : make some Mooseburgers . Chill . Use the stove-Top smoker while the MB 'a are still cold. then grill on the PAG. you want cold smoked so you don't over cook the MB's

@Shelby it did come w the non -stick grill ?

Olive Oil [ really good olive oil , not the most expensive BTW ] taste a certain way. Butter dishes , again good fresh butter taste in the matter of Butter its true Butter has some emulsified water in it .... but baking aside they are very different each might be optimized for the ingredients strengh's but butter is not olive oil , nor vis a versa I hope to make the butter shrimp orzo spinach soon as i have or can easily get all the ingredients butter has a very different sort of richness vs olive oil .

Oh No ! No No No the A4 lookalike a unique Item for " balls " ie various spherical iterms now they need to consider a second or not " ball " field w die rent sized balls just saying they do look nice and easytto do.

@JoNorvelleWalker you must be getting some strange chicken. Ive done tons of SV CkBr and they stay more or less w the same geometry they had before they get in The Bag. softer items might flatten a little its been said that you don't want to ' pull ' a full vacuum w fish , as it would get smooshed but cod hasn't for me , but its a firm fish. if you vac's a poached egg sans shell , then one might see a different geometry in the vac's bag.

@mjbarnard nice what is your recording system ?

I wonder if Anova hasn't announced more details Size , expected price because Size : they haven't ramped up production yet Price : they haven't settled this yet I think Amazon is where they want to start off maybe W-S but W-S only carried the CSO briefly. BB&B had it much longer speaking of places where you could go and see a combi-oven , as was back then and still now , a bit of a novelty

not to cause any trouble ... chicken from raw on any grill is problematic. I can see SV chicken from the refrigerator doing very well though

solids don't get smashed flat im a chamber vac. Ive firmed up burgers in the freezer first for a while , not frozen of course but it didn't seem to matter very much

2Katie Meadow my mistakes sorry iy was Homicide, Life on the Streets that i was thinking about The Wire had different crab episode where Bunk had some crab ... https://www.youtube.com/watch?reload=9&v=513je2VQZ2c and BTW Shirley Temple Black lived around the corner from us never asked here about her Personal Beverages I waas in the Second Grade back then

Of course speaking of Crab , in Maryland etc there was an episode of " The Wire " where the crew went to a Crab Place unfortunately they did not invite me.

@David Ross addiction is such a difficult word and concept esp these days with ............... consider this book : https://www.amazon.com/Anatomy-Addiction-Sigmund-William-Halsted/dp/1400078792 exceptionally well written , and about two very interesting figures at the turn off 1800's to 1900's probqbly available at your local library after you read this book , and if its in your Library , you should consider it Crab like DC and other things are more an Exceptional delight , you plan for yourself and your family Im not trying to be odd or what ever but DC are a +++++ once you share

this thread , w my personal memories and my palate memories is just driving me to Drink well , Im well stocked w substrate from TJ's Table wine for M.R. so there is that I guess.

I grew up in a family that was frugal. not excessively frugal , but frugal. frugal = understanding the value of savings. we lived on the Peninsula ( S.F. ) and my parents were teachers. in the 50's and '60's I lived in France and Spain for two years each. F and S then was inexpensive and my parents were on sabbaticals and had scholarships to teach. that opened up a lot of food experiences for me. But my mother didn't care for fish very much. Fast Forward : one town/city up from was was Menlo Park, Cook's Seafood . the freshest fish Ive ever had and then there was the Crab Season ( you were wating for this , right ? } I talked them into a few , when the price point was lowest , and spread newspaper all over the table we ate at one went to work on the two large cooked crabs i got from CS. I got the idea of using newspaper from Time-Life books on American Cooking East Coast ( from the Library ) re Maryland Crab Eating. although it took me some time , the pile of meat carefully removed from the crabs was astonishing both my parents loved it , and we had leftovers for a second meal. I was not advanced enough to use the shells , just as well. but i always remember my first Taste of that Dungeness Crab. Id I was home " in season " my mother would slyly ask : " What about you getting a couple of those crabs , etc etc. " very unusual for my mother to say. an added bonus for her was I did all the work ! so if you are on the W coast or have DC's shipped to you of High Quality do your best to not pass one by , esp if you have children. you will probably get to see their eyes sparkle . well worth the price , with in reason.

@JoNorvelleWalker lets review a bit : I have a MeatBall history , esp w Swedish Meat [ real meat ] balls my mother has some sort of cooker thing , a back in the day and she made SB for Students etc that came over to your house as they had Killer tasty gravy , nice if you were to make the SMB's this way versus , the oven method that does not require turning and you save the Oven Jus for the sauce what do you think about those two methods : a tasty MB ( Swedish or Not ) w the A4 vs the oven. looking forward to you analysis. BTW Im having some M.R. just now two very different TJ's white table wine combined 50:50 and ice cold I know its a bit early here But for Science ? It Waits for KnowOne