rotuts

@Shelby that honey-garlic-chicken look's mighty Cheffie ! PS : go back and get another TL cut thick and try the RB40 in the refit for 3 days , the vac and cook a low as you like

Breakfast these days is something like this : TJ's sourdough toast ( Pigs that Fly ) two generic eggs , saute'd / steamed. two Jones pork breakfast sausages , original flavor , but microwaveable ( yes , micro'd : you get the seconds just right and they are decent..2 seconds too long , cardboard ) Tomatoes-on-the-Vine : toothsome they are ! Ill try to remember to use a bigger plate. no money shot. yolks get eaten whole , after careful trimming of the whites.

indeed: https://www.chicagobusiness.com/article/20090307/ISSUE03/100031467/spice-house-vs-penzeys-it-s-all-in-the-family I thought it was the other way around!

Im a fan of Penzeys I think The Spice House is an off-shoot. many items are the same but Chicago Steak is not one of those , and a favorite here. try just a little on salmon, and you will be hooked I also get P's Extra Bold. Im fortunate to have a chanber vac , and I vac the spices I get from P's as they last much longer Vac bags are very cheap , and sometimes I trim the larger ones into two narrow bags. I then re-seal those bags after I take out some for use over a week or two. but Whole Special Extra Bold Indian Black Peppercorns is my favorite.

@Katie Meadow its quite true that the carcass from a roasted bird makes roasted stock. the easiest way to make roasted stock is to roast a few ( extra ) chickens in your over or your grill Vertical roasting is very easy to do. on a stent like this one : https://www.amazon.com/Brinkmann-Steel-Vertical-Chicken-Roaster/dp/B01J48F04E/ref=sr_1_147?keywords=vertical+chicken+roaster&qid=1559767227&s=gateway&sr=8-147 in an average oven over a pan to collet the drippings you might be able to roast 4 on sale chickens take the meat out you will use and then you have 4 roasted chicken carcasses it you have a Weber better. but their will be flair ups is you do not have GrillGrates lots of very good chicken for dinners to come and a great source of chicken for stock win win.

its unusual that an All-You-Can-Eat restaurant is not a buffet Ill start training soon. for the C & S

Calamari and Singapore noodles ? on an all-you-can-eat menu ? Id go into training for that ! C and S are very high up on my Favorite's List. everything you had came " all you can eat ? "

another problem sourcing chicken parts cheaply outside of ehnic areas : most mainstream supermarkets and I don't know about WF no longer ' touch' chicken its comes from a central processing plant to the store cants say if these processing centers deliver to various supermarkets chains or only their own Branded is different : Pursue , Tyson etc probably as a way to control pathogens more often associated w chicken. Beef is routinely ' finished ' in supermarkets for their high end ' beef counter ' beef

Im with @weinoo on this. if you are lucky to have a convenient place for chicken carcass , and it fresh and inexpensive go for it. of get a whole chicken or two on sale , use the breast and thighs , and the rest for stock hopeully via an iPot , and it makes the process simply mindless I sont know what chicken costs at Costco , or BJ's but it routinely sells on sale for $ 0.79 whole , legs , thighs etc can't say which parts if they are all at the same price is cheapest for yield ( best flavor ) in making stock thighs ?.

Exactly So .

@Margaret Pilgrim I have that same book from the low '50's it was my mothers and I loved leafing through all those pages and so many pictures ! the binder and the punch holes made it something special for me its still a treasure for me

I way this induction item and would like your help w and ID : I don't think it s polySience but t might be thaks

@BonVivant thank you for your posts. Id come close to killing for a few of those smoked eels. a very under appreciated item Id say and very hard to get in most places.

beans and franks , not sausage can be a real comfort food.

@Kim Shook Yikes ! looks good thank you for sharing !

I always look forward to your ( colorful ) trips ! thank you for sharing.

Yum Yum hope to see some pics !

do you think your steak is ' tender ' or ' tough ' ? If tender , Id salt and put unsealed on a very clean rack in the refrigerator for an hour or more. then bag . the steak will dry out a little. Ive never done 125 F , but if you think the steak is on the tender side already , try it. I assume you then pat dry after the 2 hours and then sear from 125 F. Id love to see some pics of the steak before the salting , after out of the refrigerator and after the sear. if you meat is of good quality and tender you will do fine. a longer time if the steak is a bit tougher. best os luck.

@Ann_T Stuffed Shells is one of my very favorite dinners. your looks perfect to me !

I just can't believe it ! I mis-placed my iPot notebook ( red ) and therefore ask for a little help Id like to pressure steam eggs right out of the refrigerator , as I have don in the past on the Low Pressure setting hoping to get a white that is tender , and a yolk that is custard like I know some of you do this. and A High pressure steam in of New Potatoes cut into large chunks , in the basket above the 1 cup of water Time ? release ? a good day for potato salad here : going to over 80 ! many thanks

I found this recently somewhere: """ 7-Eleven store Two nuns were shopping at a 7-Eleven store. As they passed by the beer cooler, one nun said to the other, “Wouldn’t a nice cool beer or two taste wonderful on a hot summer evening? The second nun answered, “Indeed it would, sister, but I would not feel comfortable buying beer, since I am certain it would cause a scene at the checkout stand.” “I can handle that without a problem,” the other nun replied, and she picked up a six-pack and headed for the checkout. The cashier had a surprised look on his face when the two nuns arrived with a six-pack of beer. “We use beer for washing our hair,” the nun said. “Back at the convent, we call it ‘Catholic shampoo.’ ” Without blinking an eye, the cashier reached under the counter, pulled out a package of pretzel sticks, and placed them in the bag with the beer. He then looked the nun straight in the eye, smiled, and said: “The curlers are on the house.” "" bit sad I am No dip.

@RobertM sounds some exceptional for those who have a calling for woking w chocolate , and making it a calling or an exceptional find calling at home I , and only me , possibly would enjoy a simple description on those items the members got to take home just to put my personal individual perspective on Chocolat {ed.: there is a book : https://www.amazon.com/Chocolat-Novel-Vianne-Rocher/dp/0140282033 and a movie : the movie does decent justice to the book : https://en.wikipedia.org/wiki/Chocolat_(2000_film) }

So , ..... I have to get an Oster soon ?

I guess its a good thing I don't live near any of the delicious looking markets in this thread Id be broke ! but happy

I thought Id post this here, rather than start a new topic. I looked at King Aurthur Flour for a certain item, $ 169 . it was out of stock so I called and was directed to a page there that had a newer version. so I though Id order it I gagged when they said the shipping charges were way way over 25 $$. I then looked aournd and found it at Breadtopia for $ 15 dollars less and free shipping. I really like KAF. Ive been to their fine store in VT many times in the past. but unapologetically , they still charge shipping by the total amount in your cart. like the first days of the internet so keep that in mind.