rotuts

Rat! terrible news called my Local , and they and two boxes left picking them up tomorrow in a way , possible just as well I just gobble them up !

the three w felt stack on top of the ( last one ) that is stainless steel ? and the SS one does not come off ? or are the felt ones under the SS one ?

so you say.

RB40 is really different than other Fish Sauces I watched the SVE vid , and can't recall their FS choice it was not RB40 RB40 has no medicinal flavors what so ever , on my palate. the Boys @ SVE have very particular tastes. and like ' meat' as Steak if you get my drift and like their steak more done than I do once you8 take that into account in their reviews , and don't mind their ' style " they have done a lot of experiments I then do not have to do. I wouldn't might a Box or Two of the outstanding Meat they get for their Vids I hope complementary of course.

an extreemly interesting show from GB , a BBC series spent some time loo0king into how restaurants ' manage ' their customers for profit. the design of the menu is important , to steer you to more expensive and more profitable dishes. so is where they sit various people : " Attractive " get more visible seating , and the ambiance / noise is purposeful , even for chains: hard seats , noise reflective surfaces , bright lights create an atmosphere that is not attractive for lingering these restaurants are designed for turn-over as a profit center comfortable chair , subdued lighting , absorptive surfaces are designed for lingering and ordering a second bottle of wine, a big profit maker right their.

the BBC has a series called The Great Food Guys https://www.bbc.co.uk/programmes/m0002wvr/episodes/guide https://www.bbc.co.uk/mediacentre/proginfo/2019/09/the-great-food-guys its a fine Cooking / Food show on the Fish episode , they present this fish : and one is Cod the other is the Mystery Fish " Coolie " " Cooley " etc I can't for the life of me make out how to spell the fish , given the Scottish accent I get a lot go Googling replies that thinks Im interested in " Coulis " , so , Spell that Fish might be a better title

well at least The Supremes will be deciding if 'FUCT' is covered by free speech , or something else and yes , Sugar Salt are serious problems.

@JoNorvelleWalker SousVide https://www.youtube.com/watch?v=xYylFWl7_1Q&frags=pl%2Cwn has used https://sansaire.com/steak-aging-sauce/ in an experiment. it contains fish sauce + lots of other stuff, I don't remember if they used RB40 alone you have to understand their tastes and that they are big meat eaters. I don't know how to search their youtube site to see if RB40 come up I do know I like the RB40 effect , and probably would get more of that effect if I used more RB40 , understanding that there is no fish flavor nor did the steaks get salty. then there is the Takii experiment https://www.youtube.com/watch?v=YEVHPtcRLcE&frags=pl%2Cwn on the other hand , 125 cc of RB40 might last a lifetime here it is https://www.youtube.com/watch?v=SbVbwzqHeSA&frags=pl%2Cwn but not w RB40

@ElsieD if you do this again , tryn a little more RB40 the flavor of the finished steak is different than w/o for me in a good way. can't really say what that flavor is certainly not fishy nor salty.

I was going to re-do my experiments w TJ's Canneles in the CSO Im s lazy I tried one in the Micro for 30 saeconds it was so good I ate the whole box ! talk about last !

@ElsieD I don't remember the times for the eggs how was the flavor of your RB40 Steak ?

@chord Wow i almost fell off my chair and hit my head when i saws the pic ! many would know the head thing might not just be a big deal I recognized the eggs , and the polenta ! I thought the ' Red " was Char Siu ! after noting it tomatoes , look like nice ones still, congratulations !

some time ago i made poached eggs some sort of way, Ill have to look over some notes and chilled and refrigerated. I took two out of the refrigerator , cold and added into hot tap water , in a plastic bowl w a plastic ' strainer and older OXO salad spinner I saved and put them in the plastic stainer w a few pastil caps to keep the eggs away from the edge and micro''d on full power for 30 or 40 seconds and then let them be while I did other things cracked them over buttered hot toast at the last minute when the rest of breakfast was ready and was happy w the result. they were hot , perfectly done for me and there was a little hot-runny egg white which I didn't mind on the toast , made some interesting sl soggy bits that was what I wa thinking about really good poached eggs w the last step in the AM mindless , but with a delicious result. Ill have to try that again. BTW : ATK didn't tell us how many eggs were cracked to get those few seconds of Egg Shots nor why should they ? perfect is after some editing Id guess . still tasty ! just saying.

@ElsieD nice Im not sure what you mean by the underneath part Im have not tried this but Im guessing you will have whites in the shell no matter what you could use a teaspoon and get them out I don't think this method will give you 100 % egg , on your toast so once you get your personal time gently spoon out the whites in the shell if you like them thaks for your work here

@ElsieD that's very interring Im doing my Taxes ie an extension tomorrow while the Marathonistas run near my house 1 - 2 minutes walking to see then I do love a poached egg Ill try to do my best to look into this myself are your eggs cols ? etc this week I will try to fined something that works for me as eggs are now $ 0.99 a doz for large after passing the problem of Taxes for later Im Free ! BTW two window in my home are ***** Open *****

Id like to try this w a doz or so eggs. rapidly chill in ice water then store in the refig and retherm w ' just the right temp ' water while i Feed the Cat , get the Espresso going , decide on the toast etc for every day AM eating.

@Shelby add some toasted chopped pecans to those and ill be right over. on second though , Ill be right over anyway.

for review purposes : white's still attached to the shell some whites ' split ' over all , leaving editing aside , looks like a simple method worth a try.

re-reminded of the ATK foolish 1/4 cup of oil : I do a lot of SV . in bulk . chill and freeze that means Ive opened a lot of SV bags. one notes the bags have various amounts of ' jus ' in them and Im sure some of you have spilled that on your counter , hopefully not w the 1/4 cup of oil to top the mess up. a long time ago I noticed the perfect answer , right next to my work area : I have a double sink . deep and very very deep. so deepI wondered why I put it in. the noticed both sinks fit a standard sized dish drying tray. the deep sink gets one in the usual configuration , for drying washed dishes. the deep deep on gets that a same dish holder l upside down , above , so I can reach the dishes easily that need washing. I have some back issues and Id never be able to to to the bottom of this deep deep sink. note the areas on the sides of this arraignment . when I open a bag of SV , I take out the SV item , and place the bag in these crevices until Im ready to use the Jus or discard down the drain. sorry , no SV bags were available for this pic. hope you get the idea

and lets not forget the ATK added 1/4 cup oil to help remove air , having no vacuum system , rather then the straw / displacement method guess they never spilled a bag when opening after its done.

@Kim Shook You are driving me to Drink ! some MR with all those restaurants you have and I do not ! BTW a long time ago , my father visited me. Id heard of a Ethiopian restaurant ' on the Orange Line " that the MBTA I took my father there , and we had the most unusual food and delicious it was thai and that on top of a communal paltrier with crepe like , but a bit spongy " bread ' that you ripped off and used to help your self to the various items on to of the bread ! what a revelations it was to me ! pls take some Pics if youy chose to go to the various restaurants you have esp : West African ? cheers!

@Kim Shook that looks so nice home made and purchased Im not a Lady but if I were in the area Id buy a Wig and pretend ! BTW I have no local Jamaican Restaurants near me cheers

for me : pressure steamed eggs , of various yolk consistencies Pressure steamed potatoes , either for mashed ( i feel pressure steaming , w skins always on , gives more flavorful mash ) or potato salad when cooled. I do these potatoes in bulk and keep refrigerated for P.S. all sorts of root veg pressure steamed Beets , carrots etc Meat Ragu : ground turkey / tomato sauce / etc cooled and molded into ' brinks ' , frozen and chamber-vac'd , kept Fz for future use and of course , all sorts of sorts of stock , mostly turkey and chicken. similar ' bricks ' are vac's and frozen and used up to 4 times, i.e. thawed up to 4 times for the liquid in the next version. ( a 4 x concentrated brick-stock , saving evaporation to concentrate ) Im might do more times, but they get used up for gravy , and soups. and then I start again. I do use 1 x if that's all I have , they they seem to last for 4 sessions in the iPot. soups. I feel meat in the iP is not as nice as SV meat : the temps in the iP extrude to much Jus. but I a big fan of Sous Vide that takes up the slack for meat. I do SV in bulk thus have various meats Vac'd and frozen.

@Dante I take it Texas Wiener sauce is chili ?

I loved free delivery back when , with 50 % off if ' late ' the pizza from Domino's ( much better pizza back then ) was always a few minutes late. what an odd thing to look forward to.