rotuts

@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.

if I can remember : Im going to get a Decent Dog an OK Bun some red onion I finely chop . and perhaps place that chop in ice water then pat dry some mustard and a fierce charcoal grill for the crispy snap of the Dog and a Local Ice Cold Beer however Im going to re-read this book : look for it : https://www.amazon.com/British-Are-Coming-Lexington-Revolution/dp/1627790438/ref=asc_df_1627790438/?tag=hyprod-20&linkCode=df0&hvadid=343242926153&hvpos=1o1&hvnetw=g&hvrand=18326752308795537394&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001873&hvtargid=pla-748692684212&psc=1&tag=&ref=&adgrpid=67797265423&hvpone=&hvptwo=&hvadid=343242926153&hvpos=1o1&hvnetw=g&hvrand=18326752308795537394&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001873&hvtargid=pla-748692684212 just saying you will need more than One Dog and more than One Beer but you will not be able to but this book down so plan for More Dogs and More Beers until you finish you will not regret it all said

@Shelby Creamed Peas were one of my favorite things growing up I had to lean to make them myself as my mother always provided a home cooked dinner and a home cooked breakfast for my sister and I she would have preferred to dig around in her garden I might mention. she make meat sauce for spaghetti and added the cooked spaghetti to the sauce first and it was very tasty Id say may not so much on day 3 , being reheated in the oven covered in foil that has seen better days no problem : spaghetti w crunch ! bur creamed peas was onb of the first things I made in High School after learning about White Sauce never had it w baby potatoes ! a few Kudos your way Im sending.

@robirdstx just now noting some of the details of your Pork Vindaloo in the iPot I note you use ' simmer sauce ' I tend to use only Patak's pastes Im guessing the pastes have more concentrated flavor. have you tried pastes and if so , what do you think ?

a week or so ago the circular selection that comes via the P.O.Carrier had some fast food coupons. McD , and Burger King. I decided to try a Whopper ( or two ) the W tastes better , understanding the bar is low , than the BigMac due to the CharBroil. you can also add extra shrubbery is you like Whopper w extra tomato ( decent ) and pickles. one thing about the Whopper there seems to be a lot of Bun.

now Im not trying to be nosy , as far as I can tell http://www.roguecreamery.com/store/product/1391/Smokey-Blue-Cheese-Wheel/ its $ 35 / lb @ + 250 X yikes !

you will be there 6 weeks this time ?

Id never take an ' old ' wine anywhere. stirs up the sediment. and the oldest wines Ive had were 22 y.o. zinfandels I aged myself kept them at home and drank them at home.

yes indeed the first pic reminds me of old fashioned Lab benches hope all the experiments work out well !

I was able to D/L his cooking videos a long time ago. I enjoyed them , and learned a lot from them. so congratulations !