rotuts

A friend of mine is Kosher. he is not a great cook if even that but he has started to grill and asks me to look into some Kosher meat on line. he lives in the East Bay and there is a kosher butcher there, but the meat is terrible I can attest to that. at a local Tj's he has found Kosher Rib-eys and he has grilled them and found them to be delicious to his owns taste , BBQ technique aside he is looking for an over all high quality butcher on line that is ale Kosher Ive found a few via google : https://www.growandbehold.com/lamb-chops/ for some nice looking loin lamb chops https://www.growandbehold.com in general and https://www.glattkosherstore.com/fresh-lamb and https://seattlekosher.com/#!_/Seattle but no loin chops he understand the added expense of On-Line , but whishes to make the most of it interim of flavor mostly lamb , loin , possible shoulder chops but he grilled a SC from the KB locally and found it to be all grizzle. thanks

believe it or not , that's the one I had years ago not as flashy as this version , back when one could send LV stuff S of the B w no dutry and 20 % off w the exchange rate !

of note : https://www.inc.com/bill-murphy-jr/burger-king-just-revealed-a-truly-stunning-new-decision-will-customers-know-difference.html wonder how that will work out

lucky you !

eggs + tomato ( sauce or not ) are a fine combo one I frequently forget consider : ) 1 fine the perfect tomato sauce / salsa to your taste 2 ) heat up in a shallow pan , with lid just to simmer 3 ) drop in gently an egg or two , to create a pocket in the sauce so that the egg can poach gently cover w a see thorough liid if you have one . when the tops of the eggs , hopefully above the sauce , are just done , you dish is done. if you have one of those shallow oval porcelain dish-et things , do it all in the CSO the dish will be your serving dish

I realized I could sue a silicone lid. I don't have any so 5 different sizes might work one for the pail and Id try to use the rest for cooking. eG : very stimulating great ideas thank you

more like this : https://www.amazon.com/Indipets-Heavy-Stainless-Steel-13-Quart/dp/B0033PR796/ref=sr_1_4?keywords=compost+pail+with+flat+lid&qid=1563715087&s=lawn-garden&sr=1-4-catcorr I edited my first request to mention I didn't want a ventilated lid, fruit flies , you see this would be perfect https://www.amazon.com/ProSelect-Heavy-Stainless-Steel-Pails/dp/B000GDVUG4/ref=pd_sim_199_6/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B000GDXH7E&pd_rd_r=081a4b5d-467f-4393-9803-803753116ad1&pd_rd_w=HUcDd&pd_rd_wg=wM7jS&pf_rd_p=90485860-83e9-4fd9-b838-b28a9b7fda30&pf_rd_r=9DE9FCXHHC4C51FYF0R8&refRID=9DE9FCXHHC4C51FYF0R8&th=1 now for a flat lid I do have some I never use for various pots

@scubadoo97 where did you get that container "? I had one similar , for composting back when I did that w a lid. can't ind it and would love to have another. 2 - 3 qts or so any idea Enablers ? checking Amaqzon https://www.amazon.com/Brushed-Stainless-Compost-Indoor-Kitchen/dp/B008MA16QC don't need a ventilated lid. just bucket w flat lid is fine many thanks

Ill fill out a request after the Heat Wave. missed the bit about the PB not out yet. dont do kindle. but every body else should my few shares dropped a bit over the last few days.

my library system doesnt have this book bummer

the drain and plug are with V2 as I can see from the front as you have three button-bars V1 has two bars my V2 is still wiring fine Ill remember to check those plugs should I ever get to V2

Ive done similar w good fresh seasonal dressing. much like your version. but soaked a good piece of crusty french bread in it if I had it if not , a small glass would do.

very pleased someone else has tried Jack's Abby.

@Anna N what sort of gravy do you use , or what kind is usually served with the P. how do you make the ' squeaky ' cheese ? Id enjoy a bowl of that right now. its too hot to think here.

I do that myself. I have a few very thick Beer Glasses I put those in the freezer along w the beer. I like a tiny bit of ' Beer Slush ' on the top of the glass no worries. it melts quicky. and tickles the throat on the Way Down

I only recently realized there is a Brewery one town over from me : https://jacksabby.com/visit/ at a friend I had one of these : and Im having one right now. ice cold. Im not much of a beer drinker. I get it as cold as i can w SE/Chinese/Mexican and etc fair. Ive been known to ask for a cold glass w a few ice cubes in it so I can pour my own beer into that glass w was little foam as possible. that to qualify my evaluation of this beer. for me it is sharp , fruity , w significant body. I like it. very cold. I figure I may self , in the mouth will warm it up . I can't cool it down. it reminds me of this Indian Beer , which i can get locally and many local Indian Restaurants offer it : why do I mention this beer ? for me its also fruity : apricots Id say. look for it at your next Indian Reastaurant and report back . even if you didn't get ' Apricots ' I know this review will not help many beer drinker in the Vast eGullet Space-Time but if you see it , give it a try. I was to lazy to go to the brewery i pick up a 12-pack at TJ's that features 4 different brews : the above , and : Im looking forward to trying the other three ice cold.

Ahhhhh it eventually comes down to Scrapple. Its served Crispy in Heaven Im told.

@emniscate Ill keep that in mind. thanks again

yes SB is all about the sauce. did you use German Ginger Snaps ? hard to find , as they re not sweet .

@lemniscate nice . I love SB . I used to make it for my father , but in chunks rather than a roast. I could never get the finished roast to slice nicely . fell apart so I made SB ' stew ' w large chunks of marinated meat tasted the same. and BTW : " needs salt ' is way better than " too salty " in the fall Ill try to find some chuck or flap-meat and make some SB for the winter. thanks for the idea

I have not tested my spare , nor the spare's spare. these were ' new ' no refurbs. I probably have tested the refurbs if Id gone that way.

@CantCookStillTry you should have let him

never thought of SPAM hash thank you @Anna N

Attn. Newbies : if you haven't already figured this out : 1 } don't poke your nose right at the ovens door before you open it for a ' sniff ' you will burn your nose from the steam 2 } the pan that comes w the older and even the newer ridged pan is shallow and flimsy . keep that in mind when you take out a tray of CSO'd chicken thighs. there will be a lot of very hot fat in that pan , and you want that fat to stay in the pan , not on your counter and floor. everything known and tested out for the CSO is right here , on eG.

I don't mind SPAM. I first cut it about 1/4 ". soak the slices in ice water for a while ( ice = keeps the fat firm ) pat dry and fry slowly until crisp w less salt you do notice that there are " Ham Flavor Notes " otherwise , " Salty Notes ' predominate. Ive put crispy small bits { de-salted , always ) in a spinach salad a few times , w toasted ( Fresh crop ) pecans it was tasty.