rotuts

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 !

of interest : to just review :

@shain really looks delicious. are all the layers apples , or are their noodles making up some of the layers ?

new to this thread. @stephen129 if CCR has added flavor , it might be because the clay pot top is not perfectly sealed. I can't imagine any clay pot adding flavor. maybe some Lead if you are not careful. what they add to any dish is : 1 ) a sense of History . Tagine's work as a tiny oven , with some efficiency from the shape of the top to re-condencse moisture back into the ' dish " what clay pot cooking does do for sure , is to provide to The Cook a fine satisfaction in understanding them and how to use them and collect them SS is fine , just not so much for the je nes se pas any knife will work as well if equally sharp as another but not so much for the feeling in the Hand and all the other etc. etc . etc.

Again , I appreciate all the comments from eG'ers esp @lemniscate i opened iPot2 , a Duo Plus 60. iPot3 BTW is an Ultra 60. and looked at that gasket. I also looked at the iPot`1 new replacement blue gasket and indeed , it was not completely centered on the wire thingy which was not bent. so I did a Test in iPot1 1 1/2 cut water in the bottom , 2 cups water in the Ss bowl to stimulate the BitB rice and everything worked out fine , as usual. as it used to do. so thanks eG ! BTW , FD : had I moved to iPot2 I would have had a very keen for a 8 Qt to put in the line-up for Larger Volumes of Stock. at an especially attractive sale price. Ill have to lust for something else An Anova Oven ? not holding my breath their so thanks again eG and @lemniscate

my ref. yesterday . was dated it seems. no more of the two ice creams the ref posted so beware of disappointment.! they had three new sweet dessert wines. the TJ's Wine'os Wine Enthusiasts whom I talk to about their wines pointed them out to me : two came from https://www.vivino.com/wineries/levesque-estates and as I understand it , its in Ontario , which is part of the GTA, So I opted for the IceWine the Cab didn't get as many Oooooo's and Aaaaaaah's the other dessert wine was not from the GTA ! not tasted just yet.

@Tri2Cook Nice Analysis but any hind of Real Banger , w cardboard or Rusk ? real banger-like granted it a long trip for me to that area for a few Bangers but Im guessing I might stop in Montreal for some Schwartz's for sustenance maybe a Long Haul Uber from M to O ?

@Duvel sorry for my typing issues yes i wondered how you cooked the pork knuckle so , in this case , it a Hock , i.e. pork leg , just above the foot itself ? Ill be over soon to take a taste and do a deep review of all the Sausage Places !

@Duvel very interesting : 1 ) can you get the ' Green ' tabasco in your area ? the flavor of Green heat is different 1 ) nest time you do your pork knuckle Id love to see the PK before you cook it . is that the hock or the foot of the Pig ? thank you for your posts

@gfweb as far as I can tell. we might enjoy a New Topic : British and Irish Bangers but we wou;d need participants from those Isles. https://www.englishbreakfastsociety.com/bangers.html

@BonVivant I always enjoy your posts. Im very pleased you posted your studies of (E)Spanish top of the line cured Hams and tomatoes and you got to meet such fine people in their Kitchens. its going to drive me to Drink ! but in a different way than tomorrow's NYT and WSJ

@gfweb however , they have the bland appearance Bangers at least the ones I snarfed up on a few visits to GB , quite some time ago. I note that one edge or more was Maillard'd nicely. I dont recall the predominant flavo(u)r of True Bangers it might be a hint of nutmeg ? finely ground cardboard ? ( pre-Amazon cardboard ) actually said to be finely ground Rusk ? https://en.wikipedia.org/wiki/Rusk but delicious it was back then. every Banger Ive gotten here Tj's " Irish " WF etc complete junk.

@blue_dolphin Ive had both of those smoked trouts : I also keep a few cans in the cupboard the packing looks different for the smoked trout ( refrigerated ) than I recall , but Im betting its the same stuff. very nice for Hors'doovers : cracker or fresh bread , sour cream , pice of trout . etc