rotuts

@KennethT thank you for putting so much effort into sharing with us your trip. Mostly ice and snow here while you were scuba-ing away. Just Saying. and I thought you might enjoy a Special far Side :

@Ann_T You always do Beef perfectly . Yum Yum

@Smithy more of those potatoes , please.

@Duvel Nice what is this :

@weinoo Nice What is @ 3 o'clock ? An omelette ? pasta dough not yet rolled out and cut ?

@lemniscate Nice . Kudos the discount. what are you going to do the Basket ?

' exclusive ' is the BitCoin of NYC.

This is a similar dinner to the one i posted a few days ago. but improved . I generally fill the CSO w the russets I bake , the cool and refrigerate the spares for later use. I slice up the sausage , and then the potatoes . I micro the sausage 30 seconds or so , then add to a hot , dry non-stick pan. the potatoes get micro's for about a minute , then added to the same pan. i leave everything alone until I get some color on one side of the potatoes , as you can see . I add a pat of butter when the potatoes are done , and swish that all around and add to the spinach//tomato// Pico&Fruta seasoning. I also added dry roasted ( no added salt ) pecans ( Tj's ) . this version is better than the non-sauted ' fresh ' roasted russets . I think Im set for this dish , just like it is . very tasty , and very easy.

I doubt Ill ever use mine. Its still in the Box. I was waiting for the Meat-Baller .

@gulfporter Nice . My kind of dinner.

@blue_dolphin I also have this set : https://www.amazon.com/Experience-Induction-Cookware-Skillets-Dishwasher/dp/B07H14V3TR/ref=sr_1_17?crid=3HNDZ8KYD7YR3&dib=eyJ2IjoiMSJ9.yqPmx85IYe1DGjwTOKbYhdp6V8NyOFZvcFtCSoEGBKfeXJiZlckUMHw2gqC-0faxXU6QIHbb1sUO3ET4l8AzLw5WZRvGHJO4i9dqdIapMtfZUEZ4wt1SvrNYH04VzM-Al9kPSLF8T00xFjH-3V7SkyAi5G5lWJChwf939va5hEpspfDyyUmA8Z_xTzvMqV7lJLRv-TsHdHR6qzpQjjtoqaPXtAaBOgrnw4mO7Z2I-1CHHuxiaP7vncBQxYApxECbhgBHZWf7AOAKEZIKxwsh54W08gke4TEw4W7hxBIl04A.IapxVQbFTu0GeegBOgwi7g6_kQv6hsRMcXDbs9hoyZs&dib_tag=se&keywords=t-fal%2Bnon%2Bstick%2Bpans&qid=1767032815&s=home-garden&sprefix=t-fal%2Bnon%2Bstick%2Bpans%2Cgarden%2C110&sr=1-17&ufe=app_do%3Aamzn1.fos.9fe8cbfa-bf43-43d1-a707-3f4e65a4b666&th=1 they work on induction . ( i do not have induction ) purchased 2019 ! still work well !

@C. sapidus Looks very tasty . consider one of these , or both . keep one just for eggs ; I have both and love them.

' a-4-box induction japanese cooker ebay '

https://www.ebay.com/itm/224938295883

I had a few things to use up standard Campari's , Spinach . and some russets needing baking . I had a Leidy's smoked andouille sausage , it being on sale , if course. and used it in a few dishes . I slice it into 1/8" rounds , the dice that up. I dry fry it until one side is crispy. its not a soft sausage , has some chew to it So ... spinach chipped , tomatoes in 1/8th , a little olive oil , and in this case some Penzey's pico & fruta . that sits until the dried spices hydrate potatoes micro'd 5 min or so , ( 4 large , Ill use the extras tomorrow ) 40 min CSO conventional bake , 400 F until the skins are very crispy Ive learned to slice up the hot potatoes into good sized chunks , add a little butter . cutting these potatoes ' on the plate ' is a bit of a challenge as the skins are ' durable ' window green onions . I thought this was going to be good , maybe a little better than that but it turned out ... to be outstanding . chili from the sausage , texture from the sausage and the potato skins etc. this is a new keeper for me , and oh so easy to make. the Campari added acid to the dish. the sausage a nice ' glow '

@Duvel Very impressive . ' outdoors ' due to various aromas ? did guests have to bring their own chairs ?

then there this : Chipotle answers ? https://www.outkick.com/culture/chipotle-congratulations-you-got-me-protein-cup-review I might try this one.

@KennethT Another adventure ! Congratulations And , thank you for taking us along. and , of corse , the Menus I hope you have a fabulous trip.

@Dr. Teeth looks delicious is this the crab dip ? how did you make it ? I did spot the salmon. how did you make that ? thank you

Chicken => O.K. Burlap => not so much.

P.S. : hopefully there is one P at Aldi ?

@blue_dolphin thank you for that thoughtful review. Ill make a point of going to Aldi Friday , and get one if they still exist. and indeed , Ill use it for French toast , thick cut , and pre-infused w the eggs ++ via the chamber vacuum thank you again.

@Duvel that chicken was wrapped in burlap ? @ 30.20 euro's a kilo ? for the burlap ? hope to see pics of that roasted . please

@gfweb thanks for those ideas Im sure there is a spectrum of tissue ' toughness ' amoung fish I love salmon raw . period . and cooked in different ways , w the center at or just past ' lucent-ish ' Ive never had swordfish sliced thin , raw . but when i cook its , grill or broiled the center needed to be cooked , not incinerated mind you and dry , but the chew let you know when the center was undercooked.