rotuts

I decided to move right along , as I had about a week until ' use by date ' I have a nice collection of More Than Gourmet small and large containers of Demi. I picked a Roasted Duck and Chicken small container , and split it between the two duck legs : and froze these Ill SV directly from Fz. a bit more flavor in the Jus , and an instant sauce . no other seasonng. about as easy as it gets . I have a new refrigerator w bottom freezer . it get very very cold. @ -4F these pucks almost pop right out.

There are suggestions Ive seen , from reliable sources , that one ' drys out ' poultry in the refrigerator , on a rack , before grilling or low and slow smoking. this prevents initial steaming . and '' concentrates '' the flavor . Im doubtful any concentrated flavor , if it exists , would be noticed. I plan to SV two gifted duck legs , for confit . I thought about the refrigerator treatment but decided against it , as the legs would eventually be in a bag , a moist environment . a bit a drying out first would not matter in this situation . has anyone reliable information otherwise ? thanks

@Norm Matthews please take some pics of the event !

@Norm Matthews keep doing exactly what you have been doing. What this guy thinks of it , does not matter at all.

@Smithy I have a big smile on my face. Im very pleased. Fine Travels , Your Way.

An AirFryer Pizza-ish Sooo good , and too easy . Ive posted about these before TJ's Naan-ish , Fontina , in this case , Campari tomats , from TJ's , counter aged Tuscan Sunset ie dried Italian blend TJ's lower salt salami . Olive oil , Tabasco Chipotle I cut the Campari in 1/2 , and seed , to get rid of extra moisture dice , add seasoning I prepare everything beforehand , then get the Naan out of the freezer. Keeping the Naan frozen makes for a perfect crust Pliable , some crunch on the edges. diced the salami and cheese Naan w tomats ready for the AF. In the AF , 400 F cold start about 4 minutes. you watch it for the last minute or so Plated I add a a good slug of EVOO (TJ's selection ) and T's Chipotle you can't see the EVOO , but its there w an amount to notice 4 minute Prep , 4 minute cook you get the idea. tasty everything I have on hand , most of the time

@TdeV that looks delicious Im going to learn about duck legs SV soon . a friend left me these : once you have done your SV cooking , do you remove the skin then grill // broil ? or leave the skin on ?

@weinoo Parchmnet paper is a good idea I use the rolls , readily available @ MarketBasket Ive found that the brown paper works better than the white Its splipery-er.

This is a Double Lunch : Yesterday , today , maybe even tomorrow. this is a highly recommended Indain restaurant near me : https://biryaniznbreadz.com the recommendations were very accurate . Superb food. Ive had Indian in : India , London , various NYC locations and a few around Boston this place was as good as the best. We ordered too much , but no matter . I brought it home. Lucky Me ! Vegetable samosas ( 3 ) Mint & tamarid dip ( VS not pictured ) Onion Pakora BnB special Chicken Dum biryani , Lamb Vindaloo , Diwani Vegetable Handi, Butter and Garlic Naan small ( 11 oz ) TajHal beer , Mango Lassi. Vegerable dish a plate of food Lamb Vindaloo . Hot hot hot ! , and full of flavor Chicken Biryani . had a HB egg in it , and two types of chicken : in the dish , chicken w bone-in, on top , a different boneless chicken rice very fluffy and individual grain beer and Pakora . the pakora was the best Ive ever had . very crispy , not greasy , excellent seasoning Naan , Pakora , Lamb as good as it gets for Indian ! brought home a lot so for todays lunch ( later and dinner ) CHicken B ( any bones still in , removed ) Pakora ( still crispy from the refrigerator , belive it or not ) and some Vindaloo as a sauce on top outstanding at room temperature ! they discount 10 % for cash . will bring cash in the future. outstanding meal . only a few minutes away.

@TdeV I dont know if ModernistCuisine-like studies have been done determining flavor retention in meat , starting w raw , or starting w cooked . generally there is flavor left on the meat , no matter how hard you try to wipe it off ., unless you wash it off . but why do that with something cooked ? generally speaking , you remove a spice mixture or marinate before cooking to avoid burning the mixtures. Why not add those flavors as a sauce ? and reheat the duck in that sauce , and spoon it over the duck on your place. generally speaking a confit you remove some of the fat w the jus so that the duck browns in a hot pan , vs simmers/steams if the duck is still wet. Id brown the duck in the usual way , then add those flavors as a sauce.

@SLB these pans are tools of great beauty and utility. when properly seasoned and cared for. aid not be concerned about the blue-ish area its the uniform surface you are after. congratulations BTW did the color of the handles chnange ?

those beach pictures help a lot w Snow Days in N.E. thank you for sharing.

this is the sort of simple salad Im making these days : Visuals would be improved if I cleaned up the bowl pre pic , but TJ's spinach , Tj's Campari tomatoes , Tj's sauerkraut , Kimchi , a touch of mayo , and various dried seasoning. and a sprinkling of crushed mini shredded wheat . it goes well w Turkey Ragu

Target has this : https://www.target.com/p/closetmaid-adjustable-3-shelf-spice-rack-organizer-kitchen-pantry-storage-for-cabinet-door-or-wall-mount-with-metal-shelves-white-2-pack/-/A-86801006#lnk=sametab this would be interesting if they sold extra shelves separately or just bought two ( ie 4 units ) and tossed out any extra rails and just usd the shelves.

@Smithy excellent points . thank you. I had not gone to the review , but for the price , and the number of shelves , it did seem cheap. everything in that closet is at a temporary position. the mixer might actually move to counter space Ill have as moving it in and out of where it is now is risky target has various spice systems , and they are more expensive e than Amazon Ill look at those . it seems more often than not , much of the stuff @ Amazon is simply cheap .

@TdeV excellent ideas , thank you . I have lots and lots of space in the kitchen cabinets many have those pull out drawers . maximizing space is not my issue , in its self. much of the stuff in the many drawers that pull out has not been used for years and years . some of that stuff will just stay put , some will move downstairs. Im after ease of accessibility , having some balance and back issues . thanks again. I like having the space in that space , after I remove the junk on the floor to move around and get the things at waist or above height.

I plan to add an adjustable door mounted spice rack to my renovated storage closet in my kitchen. the contractors cleaned it out , painted it , and installed these shelves , non adjustable . the contractor was going to build shelves on the R wall in this picture , which see in the second picture : a lot of this junk useful stuff , that isnt used much these days , will travel down to the basement and be easily available for Call-Up. the rack will go on the door , first pic Id like to get something sturdy , adjustable , and not offensive Amazon has a zillion of these things this one caught my eye : SWOMMOLY Adjustable Wall Mount Spice Rack Organizer, 12-Tier Dual-use (Multi-use) Hanging Spice Shelf Storage for Kitchen Pantry Cabinet Door (eG-friendly Amazon.com link) a lot of stuff @ Amazon does not end up being as nice as their pictures . what experience have you had w door mounted racks , and what would you not hesitate to buy again . Ive looked through many of the spice systems presented here , and gotten some good ideas but have not found many that are on a door , and adjustable. 'thanks P.S.: in thinking a bit more about this , I might mount the item mentioned ( or similar ) on the empty wall as then the spices would no rattle each time the door was opened. of note , the light goes on when the door is opened , and simply screws into a standard light bulb fixture . no mechanical switch . very nice , and not expensive . ive mentioned it somewhere already on eG. highly recommend it. its @ HomeDepot

@Midlife Apps for the lazy I can understand . Apps for Rx's , not at all . People weren't starving before the internet , and indeed some ate very well after thinking about it for a bit.

@Smithy its interesting that stale ( ie a bit past fresh , in baked goods ) has mostly negative connotations . The texture changes , but many times for a different better . Ive been making Tj's cornbread mix for a while , and I like the cut surfaces to dry out a bit for several days .

and I just stocked up w Benton's which im very pleased with. [ Benton's is now a vital ingredient in my Turkey Ragu ]

Fathers Country Ham ( and bacon ) is closing for good due to health reasons. I know some here have purchased from them in the past : https://fatherscountryhams.com/collections/specials?se_activity_id=176997728279&syclid=cujkvfna69ps73952ce0&utm_campaign=After+74+Years+of+business%2C+the+time+has+come..._176997728279&utm_medium=email&utm_source=shopify_email

@weinoo I don't have an Egg p0rn folder just yet ... but it looks like I need one.

@MissTaurus Welcome ! Im hoping you can show us some of your local dishes and markets at home or at your favorites eateries and markets.

Snow tomorrow . Most of the day . 1 - 3 " . Not that much still , please post more pics. thank you .

still , Tj's $ 1.00 cheaper than Market Basket . and MB's suggest a two carton limit. but a full case. this inversion in price , Ive seen before , during the last egg shortage.