rotuts

@KennethT many thanks for brings us along BTW its killing me already ! noodles ? Katong ? good for you not so much for me

@chileheadmike Thank Your So Much : """ I can't tell the difference between Duke's and Helman's """ Ive never had Duke's Im pleased it has a regional following Ill sleep a bit easer tonight that i know in the World of Mayo Dukes is similar to Helman's 2 Kudos your way.

I grew up in Los Altos gravel roads , septic tanks etc but on 2 acres of Apricots. they were irrigated I don't know what happened to most of them but we had shallow slats and dried many for ourselves. moving on we always had one apricot tree where we lived. in that same area I have quite the taste for dried apricots. TJ's [ed.: back to topic ] has hice CA dried sulfer and etc is not a concern for me.

and the freshest ripe Apricot right off the tree. in your yard. its a bit of a shame that so few people have had a perfectly ripe California Apricot. Turkish Apricots are different most are dried , as the ripe A's are very fragile , have about a 10 day ' ripe ' period , so most are air dried. the perfume of a ripe apricot can not be described.

yes is was gravel roads and produce literally off a truck at road side back then '50s and '60s ++

back in the days of Henry VIII England controlled a bit of La Belle France. Henry's portion grew lots of artichokes. he traveled their w his entourage during peek season and declared the A a Royal Vegetable , and ate them all himself. he was after all a very bog boy. this story is true ref. : I highly recommend this book I stand corrected on the Capitol of Artichokes. https://artichokefestival.org in my foolish defense : the 'villas are 5 miles apart. we used to go to Moss Landing all the time. which is no excuse to confuse the 'villes

@HungryChris I agree on the Tamales. Ive had the pork and the green chicken . no fan of the veg they are much better than the TJ's frozen , and also the best i can get around here I sauce them w green sauce ( Horror's ) refried beans , maybe some rice , and lots of toppings which helps

My review; the spicy chicken ' dog ' was indeed spicy , not overly salty and nice the chicken tequila lime might have had some lime in it , trace amounts and no tequila flavor I could detect. still I fine chicken ' dog ' the brat was very very salty . I try to restrict my commercial salt intake and am sensitive to it. Ill cut the rest of the dogs in 1/2 , and soak them in ice water then cook. Chocolat : the dark salt carmel was very nice . not too salty. the caramel did take some time to ' dissolve ' away from my teeth the 85 % dark : very very nice the dark chili : the chili took a bit of time to ' hit ' and was OK. but I don't think spicy chocolate is for me. the bar itself was nice if you like some chili Orange almond : i know orange does well w chocolate , esp dark. but I wouldn't look for it. this bar changed my mind : excellent it was. each box had individual smaller wrapped chocolates in the box. so a bit thumbs up on the chocolate.

I think you can ask for non-needled meat. I called a local Costco and they said they did that upon request. I( advent yet gone there to purchase meat and check this out, but the butcher I spoke to was not surprised by the question and understood the issues w SV punctured meat.

Annual Pilgrimage to ALDI Mecca for Mayo 4 jars of Berman's ( their brand of mayo. not pictured . look the same to me as last years jugs $ 2.19. Yikes ! up from $ 1.87 perspective : Hellman's : MarketBasket ( sale ) $ 2.99 Stop$Shop : 3.9i9 . RocheBro some times $4.25. Im a sucker for Creamy Ranch sub-types Todays work is Chipotle. Chocolat they seem to change their lineup at years yearly. and they have quite of few european choc's have to look into their sausage L to R : chicken Teqhila Habanero ( one missing ) Chiclken Tequila Lime , Smokes brats One bag of ALDI generic HD buns. fit chicken ' sausage ' BTW nada one of the HL chickens : mice / torch / micro bun / plenty of grainy mustard no hints of tequila that I can tell , good heat , but Habanero ? did not examine Nutritional info. aster all , the Town I live in give me a free ( $ 3.00 ) parking pass , so why bother ?

the above dinner looks deliciously probably has some Miracle-ish in it butIm hopefull the fries and steak made up for this.

@sartoric thank you so: the Not Chicken in USD is USD : 6.89 for 300 grams ie or USD 10.44 / lbs. hoping something is cheaper down there Fruit ? Shoes ?

tomorrow i plan to motor down to ALDI 20 + minutes a away to renew my Yearly Supply of Mayo Burman's nicely priced ans Ill pick up some of their fine imported chocolates Ill post on ALDI I do have a jug of A|DI MiracleWhip its about a year old no sign of Cootiees or other abnormal growth ( } so I wont try that again as I still have some should I need mayo + seet Ill add it to this years Mayo Haul.

@Margaret Pilgrim excellent points. some time ago as Im do like my ' Food related Videos' and over time they helped me w my technique etc a series I can't forget when was about " Very large Cooking " forgot the exact title , but is was about Big Cooing an airline , from the middle east with massive sized airplanes on this show shoed their central Kitchens on their Hub , in the middle east i can't recall the name but its what ever is the biggest around ot explored the airlines massive kitchen the time issue and how they made their food for their airlines I was deeply impressed on their food stuff procurements the attention to deal on their menus and their understanding on getting it to the planes on time and that it might result in a fine or decent meal to their passangers don't worry your paid for it one way or another sorry I can't ref this but the food staff and chef went out or they way for those meals

@Duvel but you know there might be a Wagyu chaser

@Margaret Pilgrim " I don't eat ground beef out " interesting point.

@Anna N you can go back and get those books. you are not going to be able to stop thinking about them just saying. indeed , after to looked them over for a few weeks you could take them back. Pleasant Dreams !

@curls that's a fine price to get into milling @ home !

i would have snapped up those books

a P.S.: on the IKEA glass grinder I had a lot of these , and you used them " upside down " they are inexpensive , esp if there is an IKEA near you. Cant say much about shipping but if you have a lot of different peppercorns you can see what in the grinder I used them also for whole dried herbs and spices from penzies and was able to grind the mix finer for what ever I decided to do. I added some of Penzey's ' blends " and some had sugar in them eventually the sugar attracted moisture and those girders did not work , nor cold I figurer how to take them apart and fix them but at 6 bucks ++ what to worry about ?

2Anna N interresting going to char them on the mini-GE ?

Im not sure this is behind a paywall or id there is away around it https://www.wsj.com/articles/grill-stars-this-summers-hottest-steaks-11562184038 drives me crazy butchers come up with new names for the old , and then charge for it. however there were some interesting quotes ( for review purposes ) : "" If cuts like the bavette are on the rise, I wondered, why weren’t they more common in supermarkets? “Math,” said Anya Fernald, co-founder and CEO of Belcampo Meat Co. Supermarkets operate on a much larger scale than neighborhood butchers and profit on volume. “The strategy is to sell as many popular cuts like rib-eyes and New York strips for as much as they possibly can,” Ms. Fernald explained; the rest becomes ground beef. A carcass, she explained, has 700 to 800 pounds of available meat; of that about 70 pounds is rib-eye and New York strip, and less than 1 pound is something like a flat iron or Denver cut. (For a guide to these and other specialty cuts, see “Heat Index,” page D8.) “So getting enough of those is not worth the trouble to supermarkets,” she said. "" Aaron Franklin likes Bavette . Ooooooo Oooooooooooo ! I think I had some the other night as Sirloin Flap meat : AKA sirloin tips , but kept whole. SV , delicous Culotte AKA rump : Flat Iron ; isn't this a Blade Steak ? cut with the grain and the central tendon expertly removed to give you two blade steaks rather than cut against the grain , the usual cut where you see the thin tendon between the two pieces of meat. the blade Im thinking of come from under the scapula and is tender and delicious once the tendon is removed and the Newport , a fancy name from fancy place for the Tri-tip ? and now time for your Meat Exam : what really is this cut ? I can't make heads nor tails of what it it. We hace Chuck Afficionado here : the Denver : P.S.: My recent Sirloin Flap Bavette Plate : the Bavette was SV'd and served with Tomatoes at room ten on a recent hot evening. final words from the WSJ article ; """ That bavette I was looking for and other cuts butchers are buzzing about now offer value as well as variety, typically at a price 40-60% below that of better-known cuts. Still, it can take some smart marketing to spark interest. “If something is called a sirloin flap, it’s probably not going to sell much,” said Mr. Shepherd. “But if you call it bavette, man, people get excited!” QED

@lemniscate maybe this is worth a look : from IKEA work well enough for me : https://www.ikea.com/us/en/catalog/products/10152875/ same mechanism in wood : works for me

@Anna N in the first Meat Photo their is a largish piece that is seasoned Pork Ribs ?

@cdh forgot all about Cocktail sauce for shrimp with huge quantities of hot horseradish its what catsup was invented for