rotuts

@Smithy thank you for your reply I do SV for Beef @ 130 . and for chicken and turkey @ 142 F but if you are adding BBQ sauce of your own making\ or comecial if the Jus from the meat goes into the sauce ? you will be gobbling it up and enjoying it as long as the meat is tender this way Gobble Gobble.

@Smithy nice report as long as the [ #(%(#^R# n ] get gobbled up why not ? I have personal views of meats keeping as much ' meat flavor ' in the meat but we all know BBQ sauce fixes all Transgressions Bon Appetite

@Hassouni those tamales used to come to my Local only before Christmas , or new years Im not in the Tamale Belt and I do love TexMex and Mex food. I find these are so much better than the Fz. as an Original Thinker , and a Dummie to boot I micro these w some TJ's refried beans , some TJ's cheese that melts and some Green Dragon ( green siracha ) etc decent TexMex for me

he still enjoys his Flippancy w the canned bread crumbs. at the expense of a better dish with ordinary home made or crushed bread crumbs its something he should get over.

its just Oooozed North.

see TV , feeds the books if the books have nice and new content OK but churn ? pls support your local library or some sort of FileServer.

@Margaret Pilgrim OK that's what our fine library system is for : no churn buy it once , and provide for a Zillion library patrons ! like to see what you think. esp the Mag.

@Margaret Pilgrim I do completely agree with you. however , as it Gauls me Greatly the new MS TV has a bit to recommend itself if you can see it for free. and the MS Mag is decent for what one might have missed on the TV show and the books from you library might be with cueing out. but , under now way reward CK and the Churn with your funds that being said no library your way ? it would be fine to get one publication being carful wothj the churn as there some decent surf first time around.

a P.S.: it seems CK plans to issue a " Milk Street Cookbook , the Definitive Guide " TV series book each year including what you already have from the previous years book so there are two editions of this book 2017 - 2019 , and 2017 - 2020 this is a technique Pioneered at ATK for their TV books.

the NYTimes has an article about the settlement. nothing really new about the settlement , but there was this at the end of the article : "" Milk Street now has about 45 employees and a popular cooking school at its Boston headquarters, and in October will publish “The New Rules,” its fifth cookbook. "" its been going for , maybe two years , a little more ? the show is decent , and not to much CK pontificating . but five cookbooks already ? i know about two . I must have been living under a rock. I know of 3 : Churn Lives On .

a Health Care Executive's , and a mid-level Politicians's distant nephew and niece were awarded that contract I seem to recall. no one in the GTA knows anyone in Alberta that's the logic.

nope a settlement was bound to happen. just like to see the legal bills on each side for fun ! " and they laughed all the way to the Bank , after a very nice lunch , on the tab. "

posting this here : https://www.washingtonpost.com/news/food/wp/2019/08/22/americas-test-kitchen-and-christopher-kimball-have-settled-their-contentious-three-year-lawsuit/?noredirect=on love to see the complete deals and hate lawyers fees no matter each show has changes , over all for the better. not so much girth wise for many on ATK the food is really not that good.

@Toliver thank you I enjoyed this pls keep them coming now on the hunt for a few decent cans of St marzanon's thanks again

TJ's has a new ' Curry ' : I had to try it. I lille several of their Fz offerings. out of the box. note the Frost Heaves , upper L Micro'd : Sauce has a nice deep color ! and how I eat it : this technique seems to be also used N.of the Border. on similar , if not identical items ! I may have not Micr'd it perfectly. some of the chicken was a little tough . I have not had that problem w the butter chicken or Fish Curry. this was hotter than the other TJ's offerings ive tried. not blisteringly hot , just hot. however , the extra heat didn't really add any other subtle flavor(u)rs to the dish black plastic I prefer the Butter chicken , and I can add green tabasco if I want more heat. but if this is the sort of thing you like to try , try it. its doesnt cost an Arm nor a Leg.

@Anna N nice Welcome Home ! not to meddle too much possibly some crispy calamari sooon would seal the deal ? being home. cheers

@Alex interesting an eagle eye pick up it seems to have at least 6 slots , maybe more ? why don't se send @weinoo around some exercise will do him good wash out the AB isseus no Uber now just walking.

@Smithy nice. fine start in my area . from time to time , there are Fz whole turkey br's on sale I get those why pay more ? then i take off the TB , and then tease out the two tendons , two each side its been doc's here . tendons do not do well @ perfect SV tens for the meatg if you have an iPot you save the carcas , chop it up and make some nice turkey stock its all on eG.

Im a big fan of Jamie Oliver. he has been ' in the new ' for some time re: the collapse of most of his restaurant empire NYTime has a fine article about him and these issues : https://www.nytimes.com/2019/08/20/dining/jamie-oliver.html?searchResultPosition=1 around the pay-wall , maybe : It’s Not Always Excellent to Be Jamie Oliver Im a big fan. Im a Cooking Show Fan , in a big way. Im not going to tell you how many Hard Drives I have w Cooking shows on them but they have replicated like Rabbits or Rats. and while still small , a long long time ago you played ' Marbles " cat's eye , boulders , Steelies how many did you need ? 6 ? 8 ? 58 shoe boxes ? its like that. did I mention I now have [ on HardDrives ? ] and remember " The French Chef " in B&W on PBS a zillion years ago ? " brought to you by Polaroid , a 10 second comercial back to JO : I remember seeing him on The River Cafe a BBC thing and then his shows. what did I leard way back then ? you could make a complete meal , restaurant quality +++ in a single pan , in the oven. you just added this and that and the other ar the right time, so you pulled out that large pan and everyging was done perfectly. Ive seen his recent 15 and 30 min meals his histrionics do not bother me. I have many of his initial books. he has some some very unusual things re : School Food , obesity , giving those young people who , for what ever reason , had lost or never had a ' way " training in Food Service etc. good for him.

Ming Tsai is a neighbor of mine. Ive met him waling his Dog several times he grew up in the same environment as I did , on The Penisula in a University setting. he was very friendly , and so was his dog , eventually. he is very innovative , and esp at The Blue Ginger , an initial restaurant of his wining walking distance of sort to where i live. his appetizer , w two levels , using an inverted martini glass I though was brilliant. I never did go to the BG the appetizer : put part B on the plate. cover that w an inverted standard martini glass so that is part is covered , but visible. add the first part of the appetizer to the bottom of the MG which when inverted is now the Top !

yes , induction. but its second tier next to The Trinity. yet still a fine thing Im looking for it to catch up.

the Internet , for good or evil , or really bad FB evil, changes markets for the better or the worse. remember Groupon ? are they still laughing all the way to The Bank ? delivery apps become an easy method to order food , in a way the current generation accepts a routine : on a Smart Device recently the NYtimes had an article how apps are changing restaurants themselves : no in-dinning , just take out: https://www.nytimes.com/2019/08/14/technology/uber-eats-ghost-kitchens.html?searchResultPosition=1 try googling The Rise of the Virtual Restaurant if there is something the internet might do efficiently : it would be to minimize the Middle Layers Cost. some interesting business are resisting : Domino's https://www.wsj.com/articles/dominos-goes-it-alone-on-delivery-11566219685 try googling Domino’s Pizza Goes It Alone on Delivery their will be a give and take until some sort of equilibrium is achieved. Amazon changed how you buy a book . a book is a book , and Im pleased I can get one easily and cheaper. you can also look into Waterstrone's , a British chain that changes its business model , its in store experience and is now doing well , because of Amazon's ' pressure ' food , instore or online or farmers markets will eventually do the same but of course , ' ease of use ' " what a deal ' will bring out very hung Sharks AKA Groupon , FB, etc

Some time ago , Simply Ming , a fine show on PBS w chef Ming Tsai mentioned it and did salmon etc. He has 16 seasons under his belt. even ATK got around to it a season or two ago. as much as its Sooooo much fun to criticize them esp for their churn business model they did a decent job. and they have a very very wide show-following.

A SV system. an iPot , and a Combi-Oven : The Holy Trinity of Cooking. although there are many fine things out there nothing comes close to The Trinity for changing Cooking it seems at All Levels.

the Good Eats Crew used to Tour and do shows outside to a crowd , free I saw one by chance. in a high end Maul in the Bay Area he was the ' star ' and very good at entraining the crowd. signed books etc made beef jerky . used the ' furnace filters ' and a box fan. very clever . my sister went to one , in TX , by chance again. bought a booki the first volume , that used to give me Migraines do to the ' off-set ' printo9ng signed by AB himself to Me ! still , continues to give me head aches. I wish him well . he lost weight . hope things for him are on the Up and Up.