rotuts

Ive been freezing fresh , un-peeled ginger for some time. I used to use a plastic shopping bag , and then just grated off the freezer-burnt end discarded that , then grated the freshly exposed end for use. I now chamber-vac the ginger , unpeeled , but with the little projections cut off which makes for a smoother surface for Vac'ing I now also slice thin // thick bits off , rather than always grate but its not that easy I now do it this way , which protects my finger tips , as the Fz ginger can march all around the cutting board. materials : inexpensive chinese cleaver , SS. HOmeDepot mallet Ginger has a flat side from previous use , and that goes on the board to make a stable hunk of ginger very very useful to start this way. hold the cleaver on the ginger's business end , and lightly tap w the cleaver to get some ' purchase ' in the ginger then tap away ! as you lightly tap , you can sort of control the thickness by turning the cleaver into the ginger for a tap or two , giving you a thicker slice or turn the cleaver toward the cut end for a thiner slice. don't be in any hurry , and you will be pleased w the results as will your finger tips. i then re-bag the ginger in the same bag that is now a little smaller from cutting off the top and Vac again

I made some failed pork belly , SV then CSO as noted above Im posting my conclusion here as the Failed PorkPic is above. the Rice + Ginger ( from Fz ) + LemonGrass ( From Fz ) is the pot's work saved FPork , + CSO drippings . Note the whiter fat , and the Jus below FP sliced diced sauté until crunchy with the T-fal pan , a favorite of mine : added to IPot'd Ginger-LemonGrass basmati : I keep the ginger and LG fairly large so they can be taken out of the IPot Pot easily : this was delicious : the pork was saved , crunchy and tender at the same time , and porky ! I added Tj's dried cranberries and cashew nuts after an initial taste turned out to be very tasty. If you have Ginger and LemonGrass , and like those flavors , try adding them to your next batch of Bowl-in-a-Bowl basmati or rice of your choice very nice as is. well , you could add some butter to the finished rice if you like.

it was a bit of a joke. pls ignore. sorry

@lemniscate certain " table wines " I think are excellent value at TJ's their Varnish-Shaw's wine keeps Tj's in business not for us. for me a Table-Wine is inexpensive , dry , no oak , and no ' benzene ' I define ' benzine ' as flavors , chemical like , that don't reming me of grapes. I prefer grape flavor , not so much cherries , tobacco , etc. these are not chit-chat wines , but decent ones to enjoy w a meal andy meal , or while Re=Hydrating studying e.g..

@Ann_T Tow of my three favorite food groups : Hot Turkey and Trimmings Club Sandwich's and the one not represented : Mea Loaf dinner w trimmings in my case Turkey rather than Beef Loaf : TML.

found this site : https://www.stitcher.com/podcast/trader-joes/inside-trader-joes/e/62129503 its a little dated and i don't know how often over time . also https://www.bustle.com/p/why-does-trader-joes-discontinue-products-heres-the-reasoning-19201696

@emniscate did you amortize your membership fee ? $$ 110 or so ? what about the tendency to ' buy more stuff ' once you are a Prime Member ? just saying.

SV'd it, now that you have it. 140 F 36 - 48 hours/ cold smoked after that.

never though of putting egg-salad on a sausage !

@David Ross again . a few Kudos Your Way the various Beties , Frumps , Crisps and Crumbles all have fresh fruit in them. I love them all Pears are interesting , as they are the only ' stone ' fruit that ripens off the tree . i.e. they have seeds. pleased you are on top of things.

@David Ross Apple Tarte Tatin is one of my favorite deserts. yours looks perfect and has the mandatory vanilla ice cream. congratulations . Im sure your work was well worth it .

@blue_dolphin nice. very nice .. I hope your plan was to Lick the Plate or the granite Im not sure how the MoneyEggShot became popular here but not mater Id have knifed out that delicious yolky center and have the Chef enjoy it Personally for all the work, just saying guess there are smoke Fine Folks Here that enjoy liking the plate ! sure you got everything ? I just the 100 % system I have : my mouth

indeed. way back when ( bring up the Violin section , please ) Schwartz's didn't have a line , but was always full never understood why MHSM never seeded itself Here , There , Everywhere. and this discussion has been had here. I guess I should be great full : a " Medium Plate " from time to time would have by now possibly killed me but w a smile .

@weinoo sorry you ,missed Schwartz's of course , some one from NYC wouldn't understand it. \ I like the older sty;e bagel : dense , plump good chew. not the newer bready ones that can be cut in 1/2 and thus used for a sandwich

and thinly sliced red onions.

Ive gone back to my ThaiNoodle p[lace several times : https://www.ricenoodlethaieatery.com they seem to be doing well : they have updated their take-out menu's into full color ,a nd not raised their prices non portions they now have a nice sit-down menu , ditto above; I always get the Duck / broad rice noodles / green pepper corn and lime leaves I dissect out the peppercorn clumps into individual PC's , one is nice / bite 2 even better . 3 a bit Alarming. ChooChee on the R. lots of Duck ! I think they roasted the Duck a bit too long a first . but it looks like they will not be going away soon BTW : they put the Duck ChooChee Curry on rice noodles for me , rather than a side of rice Ive become addicted to rice noodles , as much as I like , and can iPot Basmati rice. note the greenpeppercon custer on the L . three similar cluster on this dish this time. what could be better than that ? as its quite the trip for me Today , 12 minutes ! I always consider ordering a new dish , shy not ? more for Breakfast ! I got the Duck Choo Chee. Ive had this before , but forgotten the tastes Duck of course ! it was delicious.

I looked this place up there are three in the Boston/Cambridge area all seem near Colleges . I remember Pizza in College :the person who divided the pizza into " equal portions ' got the last portion ! very advanced were were ! was the pizza ' fire-smoked ? ' i.e. smokey ? " sees their Biz Model it to copy Chipotles : all the stuff is their , you move through the line and they add your additions.

@Ann_T That looks fabulous ! I lived in Europe for several years a long long time ago. from time to time , we would go to a restaurant that served The Soup , from a tureen. always a white one , similar to the bowl you have pic'd above. Ive always wanted to have soup at home from a similar similar white tureen. neve happened . but I do know it tastes better that way. just have someone else do the Clean-Up.

@Kim Shook it does look tasty. it was not : https://forums.egullet.org/topic/159666-pork-belly-your-ideas/?tab=comments#comment-2218557

did a plain basmati rice in the iPot to go w pork belly : indeed it just needed more water than Id been using go figure. " Back in the Saddle Again ."

I completed my PorkBelly studies. i cut up each pice in 1/2 , and did two marinades : Hoisen ( i like Koon Chung , Im not a fan of Lee KK ) shaved ginger , garlic and lower NaCl soy sauce then some tamarind sauce ( and awful soupy brand that got tossed ) w ginger and garlic 24 H 130 F in the SV bath done : not appetizing yet. drained , dried and CSO'd 375 for 30 min SteamBake the skin is not burnt as I thought , just getting the color from the ' sauce ' rice from the iPot , w a little more water this time : the rice turned out fine as some of the water evaporated while in the Bowl-in-the-bowl this dinner ( prok ) was not a success at all : the meaty bits of pork , that I thought were going to be so succulent and tender ? dry and tooth some. edible , but that's about it. the rind was rubbery etc the thinner strips of pork and fat were decent. Ive only done pork belly once , on the Weber , w a rub. can't recall how long , or temp , but until the skin was churchy and tasty I realized what Pork Belly enthusiasts know : its about the layers of pork fat , w thinner strips of pork meat in-between the fat live and learn.

@ElsieD thank you for the pics of S's I have not been there for quite some time. I understand there are lines there all the time \ back in My Day '76 - 79 I never saw a line \ full they were , and delicious but no line I think this is what you get ( and all the better for S's or who ever took it over ) from tying with your Thumbs.

@blue_dolphin Ive never seen anything quite like this it looks so delicious and thanks for tacking the time for the Step=by=Step it seems like seeing sliced mushrooms on a sheet pan Pre , then Post can't possibly be a big deal but the step by step seems to draw ( me ) us in to the the whole procedure so thanks again.

I love CCC's , and even better : CCC w toasted pecans. im wondering if CCC's that have more chocolate in them , chunks that melt , need creamer chocolate that old fashioned nestle or TJ's semi-sweet chocolate I wouldn't mind a few of these BTW

nope. I might make one , hopefully no more experiments w the bag I have, this is Operator Error I think. big still looking good : No Weevils , Greater nor Lessor : Ref : " Master and Commander " https://en.wikipedia.org/wiki/Master_and_Commander:_The_Far_Side_of_the_World good movie for Chips anjd Dips no pantry moths nada.