rotuts

very interesting discussion. thank you for your input. Ill check the local Wegman's , in the Maul. after the heatwave. I might get a pack , if they have the newer version of Beyond Meat look forward to those morsels of hydrogenated coconut oil yum yum

@pastrygirl thanks JB is an interesting person for me , understanding a bit the WF purchase is an interring Food related item I loosely folly we sill see. what do I know ? WF is not Discount Book delivered instantaneously

@pastrygirl thank you I hope I did not imply investment in any way. I enjoy following certain HoopLa and no more I was wondering about a very small investment dans le mouth and farther along down that path.

@Chris Hennes thank you. very interesting @lemniscate thank you for your insight Im also curious , but not for an investment nor personal gain.

Ive become interest in the Beyond Meat ' business model ' , as economics interest me from time to time. both Beyond Meat and impossible Foods show up in the business section off both the WSJ and NYT. on a british show I follow when I can , FoodUnwrapped , they grilled BYND burgers , which seem to come preformed for a crowd of ' Ranchers ' in CA. they all loved the BYND meat burgers . or so they claimed. as far as I understand it , both these companies want to mimiic meat as closely as possible as the see a market for those who love the taste of beef , but what to consume less. for many reasons ; Health , environment , etc that's different than the market for a Veggie Burger possible , as the articles point out many Vegetarians can't stand the flavor of meat. here are a few articles Ive found interesting : https://finance.yahoo.com/news/meatless-future-vegan-delusions-beyond-080136873.html note BYND stock : stock price is a matter of public interest , possible to accumulate wealth down the line. Impossible Foods has not done an IPO I believe https://www.fool.com/investing/2019/06/02/5-start-ups-eager-to-follow-in-beyond-meats-footst.aspx in my area the BYND meat burgers are very scarce I can't say what arty of two costs. fresh burger , ground frequently at a high end grocery chain near me ( Roche Brothers ) is currently $ 7.00 / lb for 85 / 15. If I want a burger, Id get this , enough for two burgers as it a service meat counter and Id be comfortable cooking this rare. has anyone tried BYND burger ? had a burger in a restaurant made from IF's meat ? I have not looked into the details , but Im skeptical that BYND meat burgers are that much ' healthier " now that in the new version they seem to have added saturated coconut oil in bits to mimic beef fat. MegaloMarts such as Tyson are moving in a Meat / veg combo concoction , not all vegetarian. thoughs ?

Ketchup is for fries , but Mayo is always better ( Hellman's or TJ's ) if its on a commercial burger I wont raise a fuss , but tomato is for burgers instead of K. therefore : no ketchup on eggs , cottage cheese etc. and Mayo is Hellman's or best Foods or home made want MW for somethings ? just add some sugar to H or BF for that sweet macaroni salad or slaw.

@Kerry Beal nice more info pease ?

now I have to comment : re Patsy Cline Im not much of a " Lounge Singer " person Ill define " Lounge Singer " this way : Frank Sinatra , Barbara Streisand and etc nothing wrong w their voice etc etc nor selection of music I think they sang from the Sheet Music and quite well but for me Patsy Cline sang from her Bones not the sheet music sorry to interrupt this thread its all about ones Bones. cooking is the same , BTW if you feel it in your bones, while cooking its going to be a mighty fine dish just saying

@Anna N at the point you might visit a NewsStand consider looking over the MS Magazine I wont suggest you buy it because I would not be able to sleep for a week. now that you have One MS book your set for not looking into too many others and there seem to be a few : https://store.177milkstreet.com/collections/milk-street-books

@liuzhou what a wonderful trip you were able to make very very very few people get the chance to make this sort of trip Im pleased you did

@Shelby is that ham fully cooked ? is it " salty ? " I prefer bacon to ham. but some time ago there was a smoked ham on sale , that needed to be cooked. I cut it up into decent pieces , along the muscle seems removing some of the knarly bits and then SV'd the pieces w a couple of ice cubes in each pack ice so it would be easier to vac. i did 130 for I can't remember how long , but for a " tough ' pice of meat the results were very nice. enough salt went into the water so the me dat was not very salty but their remained plenty of subtle smoky flavor nice for sandwiches it was.

once one takes the plunge and gets a VacMaster it hard to understand how one got along without it. sort of. helps if you do a lot of SV - > freeze

perfectly ripe HoneyDew a few drops of fresh lime ? there it is.

@Margaret Pilgrim you seem to live in the area where I grew up Nice a real deal cantaloup keep your eyes peeled for a galia melon galia melon cross it might seem from a cantaloup and a honey dew. ripe they are to die for

@weinoo just to review briefly : CK never really did cook. as far as I can remember. CK was The Money. my apologies to the LunchLadies on Vacation 1 reviewing : that's about vacations everywhere

this is really about the LunchLadies having a bit of Vacation but PBS, USA used to be a Public funded affair it might still be of sortsw but after Julia Child stopped filming in balk and White the cooking shows became ' sponsored ' a very long time ago when I have cable briefly Molto Mario , etc I was able to cap them and then archive the, FoodnetWork for MortoMario has more minutes / 30 than PBS back them lets say 2003 now the PBS cooking shows I cap have more sponsors and less time Dans Le Wok show feed the books and sometimes not such a new book either and then they travel to Events I dont mind my library system as all the bookd and buys all the DVD's

Im watching The Game . GB vs USA MC seems to have lost interest and its a bit warm here. not sweltering , just yet. went down to the basement and peered into FA and FB still nightly full ! got aSV beef pack . its a bit old as it has the textured bag from long ago but tight etc tomatoes on the Vine that taste a bit like tomatoes TJ's Kalamata Olive Oil ( its from Greece ) some Window Green Oinion tops and the beef L Sirloin Tips SV'd at 130 ' until tender ' no notes on the bag seasoned w Sauer's Prim Rib Rub and slide very thin Room temp all [ed.: Sauer's has been sold " no changes " they say but Im placing an oder as zoo as I can remember : Prime Rib Rub and Gold vanilla ( imitation ) fine for brow nines etc } https://www.cfsauer.com https://www.cfsauer.com/product/prime-rib-roast-seasoning-rub-00575/ and https://www.cfsauer.com/product/gold-medal-vanilla-imitation-03900/ sorry no pic. did I mention the place above was : 1 ) to assemble and 2 ) delicous ? it was ! back to the Game.

So nice for your mother ! thank you for posting about it

@Anna N I completely agree with you re: CK @ Test Kitchen the business model was then and still might be an abomination. I also learned a lot from the early days of Test Kitchen , as I find watching chef cook improves my own Technique Jacque Pepin and all done the line. I have a large number of the very early Test Kitchen Books as way way back in time , Google and a pay system w Amazon that brought me these books for ' price to me ' < 40 % cover ' not 40 % off and I enjoyed reading them there was some sort of Big Time Spat w the owners of TestKitchen and CK that has been resolved , and I can't fine the dirt about it Milk Street has different PBS videos than Test Kitchen : international , not so much Pork Chops V 37. I get the MS magazine out of the library , and its fairly interesing I have the two books as e-books , and have checked them out of the library Id say you will enjoy the two books , as they have international flavo(u)r sending money to CK , sell maybe , as you are an e-book person get those ? the Milk Street magazine is quite nice but dups out the books. F.D.: Im able to cap all the local PBS cooking shows into my iMac I edit them to make them smaller , and have them all I have HardDrives that are replicating like Rats. P.S.: I think the MilkStreet business model is a bit different then the older Test Kitchen. it seem to rely more on " The Web " a subscription gets you everything and the MilkStreet Proper place has ' Cooking School ' and various celebrity chefs invited to do the same there. if you had all the magazines , and I do not think there are e-zines there would be no dups on the two books I do not know if all that is in the magazines are in the both books. if it would not drive me crazy , based on History Id really would enjoy a subscription to Milk Street magazine on deep sale. but my library system has it so Im fine with that.

Chuck-Eye Bison ! Yum-Yum

yes the dip drawer can be quite the surprise when one forgets about it.

with this added : https://www.youtube.com/watch?v=0zwDFyOdgPg

@chromedome thank you wow you might figure out how to find Pork Blade Roasts ! on the 7 ( beefy ) : y9u see the '7 " which is the bone on the top just to the R of the is the Blade Steak as tasty as anytng. on deal w the membrane you see in its middle but N of the B can one find pork " blade roasts " wow

Im wondering if pork is cut differently in Canada vs the USA I can't quite decide what the lower package is : some sort of 7-blade pork ? is that one from the shoulder ? and the one above it seems like a very large single cut of pork that I doubly Id see down here.

@Anna N " made its way across the border (and paid the price)☹️ " = ? if you can say.