rotuts

bet you are glad @Shelby that those raspberries knew your name at first glance , I thought you wandered into a High End pastry shop on your Big City Adventure I thought those two beauties were a multi-layered ganache filled chocolate cake ! I almost lost it right there ! I didn't see one for me !

I think we really are in agreement : you can make it tender , but it wont be tasty I doubt if the RB40 2 - 3 day ' refrigerator ' therapy will help much either Id rather Sv than grind , simply because i do a lot of SV , even to 48 H chilled and refrigerated For me it might be more palatable thinly cut in a ' Well Provisioned ' sandwich than a burger. I don't make beef burgers often , but noted the other day , at a higher end family owned store RocheBros , which has a decent service meat counter , freshly ground 85 % lean beef , mostly chuck but with other cuts that have taste added in if trimmings are available , is now $ 7.98 / lbs I have not had it in a while ,l but can get just the right amount of meat I want for a burger , with good beef flavoour making a decent burger ( 1/2 lbs ) about $ 4 for the beef element.

the Cheese Enablers got me to look at the prices of some nice looking cheese at a higher end supermarket with a large selection of cheese $ 24.99 / lbs seems to be a common price point. Im happy enough with Tj's what they have is some of the same as the higher end places , and 30 - 40 % less still ................. 24.95 must be a price point some of the Market will bear

the microwave cought my eye some time ago I used to make a microwaved chocolate thing-ey it had a hot gooey interior that was very tasty I think it started as a boxed brownie mix Betty Crocker. it was the rage for a while and very good and easy but I can't place it for more info.

if you don't grind it up you can of course SV it to tenderness , at your desired " done-ness ' but it wont be too tasty. so add some flavor to the bag before hand diced mushrooms ? teriaki sauce ? etc rare 130 F 1- 2 days go for somewhere in between

@blue_dolphin nope but thank your for looking into it it was in a response possibly on a Cheese Thead that I mentioned I like full flavour dreamy cheese

thank you @Shelby its not that one I had one and will get a few mnore from TJ's for Home Maturing if I can it was possilby as Saint cheese that was full flavored and creamy

nope not @blue_dolphin another Cheese Head not the FootBall variety cheers

@Alleguede so nice ! for informational purposes only your first two pics did not come over to me. but thanks for all the other pics I n now realize for a bazillion years Ive missed the point : I do know that odd numbers of items on Le Plate and around your home with dangling lights over your sink etc are far more attractive than an even pair Ive known this for Quite Some Time 1 I am indebted to you for pointing out to me that Three Eggs are Best ! Im on this tomorrow So Many egg pairs over so many years were not quite up to it.

@Shelby I understand so completely on the cheese you have selected. I limit myself to TJ's carefully selected because , well Ive been around a few blocks anyway Im so sory I can't remember the Member that suggested an extra creamy cheese I might enjoy I very much appreciate that suggestion indeed I do but I found it at a supermarket and it was the same price as yours not the end of the world but it was cut into smaller selections ans wrapped it looked like a large golf ball to me so I passed.

@robirdstx I haven't had ChickenParm in a long long time yours looks perfect to me would you share your Rx ?

I stand by my comments. they were probably better when Julia had them I can't remember.

when McD's fat if fresh , and there is not a big rush so your fries are freshy made and piping hot they are very good. Julia Child said so herself. 5 Guys has the very best around here. I have to ask them to go easy on the salt. Ive tried fries at Shake Shack twice , and have been very disappointed. flabby etc. nice article and enjoyed the ' graph '

Guess i have to have one of those molds myself. done

@mgaretz excellent You have inspired me to do some sweet potato baked in the CSO thanks !

@Anna N well there you go Ive never heard of a Crumb Vac now I have what are the collection of 4 "" Pads "" on the L ? I like the new plate hope to see it soon for your Lunch

reviewing a bit : so our Pals N of the B can't deal w the CG's so they can send them S. to Us ? these days I can understand it maybe its a bit in your genes Like Swans in GB ? only for the Monarch bet the pate might not be so good or it would have a " By Appointment ............ " sticker on it.

@Anna N pleased you are back on the Crawl with the LunchLadies i.e. the LL's what is the Crumby ? a Squeezy Frustation Thing-ey ? pleased you enjoyed your Liver less for the Rest of Us ! native Turkey here , on rural roads , i.e. not so rural me do the same. they will attack your car if you are not patient no issue moving them to your Oven but I take it not so tasty/ they did not visit me and MC this year but the turks are around no CG's in my area but Id like those N. of the B. to keep it that way

@MelissaH snowplow poop : Ill remember that one ! are you talking about the Ruby ' chocolate ' chips ? they are sweet then tart , w raspberry flavor. no real chocolate flavor , except for the first nano-second a bit white chocolate the sugar-sweet then raspberry tart quite tart

I went to Tj's this AM : and got their SpotLight cheese : Rubius the cheese itself : note the orate hue'd rind Spotlight means its going to be gone soon. I like double /tripple creme cheese , that are very full flavored. TJ's has some nice " brie ' that oozes , and I usually get that and home-age it in a kitchen cabinet. in the winter time , my kitchen is ' cool ' 55 F during the day ? you see I have a wood-stove in another room. so in the winter , the cheese ages very slowly , and I can get very hungry spring time , summer ? much quicker aside of the fact that you want to take your time aging your cheese and it rarely comes aged these days this cheese might remind me of Port Salut , but I can't really say I might have been influenced by the orange in the rind. its aroma is Full Flavored , if you will with signs of much more flavor to come. has any one had this cheese were the developed the flavor to its Max at home ? because ,when I find it outstandingly full flavored for me its going to be gone from Tj's I do know I might be able to buy it else where , but at 2 x the price ? we all have our limits. Im pleased I have the two ' bulging Brie's ' from Tj's that they seem to carry all the time.

I went to TJ's this AM got the Poblano Ravioli , the grilled artichokes and a Rubius cheese round. the cheese is a Spotlight , so when its gone its gone Opened the cheese , and gave the rind a good whiff : Nice ! , very nice ! loosely covered for a few days in a kitchen cabinet and then a taste looking forward to it based on the first Whiff .

I have not been to Schwartz's in a long time. in the video age , Ive seen the place featured on various travel/eating shows looks like the same stuff. and yes to the medium fat. I used to get the platter , sit at the counter , and then waddle off survived , well before statins became main stream. I should count my blessings that Montreal Hot Smoked Meat is not available locally far far superior to any pastrami of the NYC variety Ive ever had. even in NYC.

@Anna N it the rice ' standard ' sushi rice ? a little sugar and rice vinegar ? a rice mold wow. going to have to find one of those ! like this one ? https://www.amazon.com/A-76529-Onigirazu-Rice-Sandwich-Maker/dp/B011TM17CW/ref=pd_lpo_sbs_79_t_0?_encoding=UTF8&psc=1&refRID=5QEWC5P2DBK0GTB6XQEC thanks for the tutorial I now note you use ' standard ' rice

Im on my way tomorrow ! Feb 28th ? maybe mid March , carefully home managed !

Im also looking forward to this Good Eats !