rotuts

@robirdstx interesting construction on your CB : I always put the burger on the bottom bun, maybe some mayo / horseradish but not too much so then the Juices Flow , they flow into the bun or do you eat yours Upside-down ?

@Shelby Spoiler ! but OK w me how did you like the calendar ?

P.S.: the small version seems to be very rare Not at Target , but possible depending I snagged the last one at my local Crate and Barrel ! this will do a lot lot more than omelets ! this is really a fine tool . find one in your area

@ElsieD I either used CSO steam-bake @ 400 F or possibly 450 f I don't flip , just try to get the skin side down initially in the pan then I remove when brown on top. maybe 40 45 minutes ? I use brown parchment paper these days it seems to have more silicone in it than the white https://www.amazon.com/dp/B001IZIC8I/ref=sxbs_sxwds-stvp_1?pf_rd_p=03dd84f0-0dd9-4d32-b6cb-02a32e0ba336&pd_rd_wg=ZxSIw&pf_rd_r=NQHA97VXBKZBMRA0R421&pd_rd_i=B001IZIC8I&pd_rd_w=K2wbb&pd_rd_r=85f700e5-fc91-4340-93a9-2d0b31f5d2ce&ie=UTF8&qid=1549121081&sr=1 4 rolls are 29 USD ( the price haas gone up ! ) or https://www.amazon.com/CARE-Certified-Parchment-Baking-Paper/dp/B001T6JTMY/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1549121081&sr=1-8&keywords=parchment+paper one roll for 5 USD.

Dinners have been a bit like this lately , Diner-ish : SV turkeyB w home made gravy Final plate , this version w Crispy CSO baked Russets and this version : CSO baked RedBliss w a little Kalamata olive oil and Chicago Steak seasoning Final plate

I recently got this : Oxo FlipnFold. its not at BB&B in my area , you have to order. got this one at Amazon to take me up to the 25 $ free shhipping OXO Good Grips Flip and Fold Omelet Turner its larger than I thought , but a very good feel to it. the clear silicone is very flexible I think the mini might be nicer as this one is quite large mini does not appear to be in stock at Amazon

@blue_dolphin Im not sure what the pork PS's are Ive no doubt tried them, but I can't say I think the wrapping on those might be ' thick ' pls don't hold me to that the wrappers on the Thai are much thinner , like WonTongs there is a Veg version I think but the shrimp Ive use for some tme and really enjoy them tomorrow for sure , or when it warms up TJ;'s will no doubt D/C there Thai Shrimp these ? https://eatingatjoes.com/2014/08/07/trader-joes-thai-shrimp-gyoza/

@blue_dolphin if those TJ's Thai shrimp gyoza are what I think they are they are delicious. I hesitate to mention this , as TJ's keeps track of what I like and deletes some of my favorites. I just Micro them , w some sort of dipping sauce usually soy / chili oil / greater ginger from Fz / garlic +/- / green pinion 2 drops of RB40 now Ill have to try them w a crusty Bottom ! thanks for the inspiration

although Im passing this year I found this interesting; https://www.si.com/eats/best-super-bowl-party-foods-snacks-appetizers-ranking-most-popular an agree with it mostly . not so much for the veggie dip. I used to make a crab dip w https://www.stouffers.com/en/our-dishes/classics/for-one/welsh-rarebit and fake-crab. just thaw the crab slowly , squeeze out extra water add in lump form to Stoufers , warmed up. disappears almost instantly. I use thick corn chips , AKA fritos or Tj's scoops.

this appeared after Amazon reported its quarterly results : https://www.marketwatch.com/story/whole-foods-isnt-priming-amazons-pump-2019-01-31 I found it interesting. WF has not taken off , so far.

it only takes a few drops of Rum or what not / fruit set. its a long long long time until July. and best of luck getting delicious fresh pears. work w what you have , and then done and delicious right now. !

consider a Winter Bump-Up ; soak your apples and pears in some sort of flavor inhancer Dark rum ? etc ?

@JoNorvelleWalker interesing sprout the seeds in small pot w sterilized soil you can get a small amount of this type of soil almost everywhere the key is its sterilized , and you will not get ' damping-off " you can sue the pots over and over ,once you clean them w perhaps dilute bleach for the next go around.

I grew up in CA came back to NE im a big fan of NE CC. w/o the thick-and -ers you can't go wrong w anything from Jasper White and for me I don't care that much for Seafood , ultra fresh fish with Tomato's its just me avery big issue is how fresh are your Clams ?

@MelissaH Im looking forward to your Beef-ey and Seafood experience. I lived on Long Island for several years , some time back. friends i worked with mostly knew of some fine Indian restaurants , here and there. we did discuss an Food Trip to Peter Luger , where they had been. Unfortunately , or possibly Fortunately , we never managed to go. as this was before Statins , Im possibly counting my blessings pls if you can post about your experience ? A dry aged truly Prime Steak is first to behold not that we are in the Statin Age once a year or so I find one and SC'd / Grill it at home how hard is it to bake a crusty Idaho potato ? best of luck for a Fine dinning Experience

although I wont be watching the SB , I will remember the idea of Puff-Pastry pizza I wonder if Tj's still has some Fz ?

@lemniscate interesting stuff rom OXO ! thanks consider a stainless steel mesh basket insert for me its one of the best Add-Ons. indeed I use one that was gifted to me , found in ' remainder shop ' way before iPots took off so add-ons a not a big buisness conisder : Steamer Basket for Instant Pot 6 Qt, Stainless Steel Mesh Strainer Steamer Insert with Black Silicone Handle and The Original Salbree 6qt Steamer Basket for Instant Pot Accessories, Stainless Steel Strainer and Insert I have this one : The Original Sturdy Steamer Basket for 6 or 8 Quart Instant Pot Pressure Cooker, 304 Stainless Steel Steamer Insert with Silicone Covered Handle and its a bit on the ' lite ' side , but OK get one based on the weight of the product Mine is fine , but ....

Yes a full-sized iPot @home is a wonder. as long as you get the basket that fits in it. so many things change Stock , iPot steamed veg etc now Flan ! of corse wait for it and get it very cheap An amazon day ? a Camel;CamelCamel day ? wait for it

@ElsieD Ive had that brand some time ago. it tasted ' canny ' to me in my area , no longer at Bread and Circus and Organic + chain from some time go it had a full two isles of ' bulk ' ingredients some organic some not , but bulk and a much better value enter the older WholeFoods the bought them up. now in my area , the ' burbs only WF has bulk ingredients it seems that the number of bins is shrinking but perhaps not I get the steel-cut oatmeal there I use a Fuzzy National// Panasonic pot to cook them I cook them w milk on the ' porridge ' setting milk does not do well , Im told in the iPot. but the same Idea : push a button , fiddle and faddle then the Fuzzy beeps and Im done.

Mine's on the way !

@Shelby where did you get that pan ? is it this one ? https://www.amazon.com/Flanera-Maker-1-5-quart-Stainless-Steel/dp/B00IKV3YQS/ref=pd_lpo_vtph_79_bs_t_1?_encoding=UTF8&psc=1&refRID=7Y9FRZ4MPN5CPQBZ71K3 and your Rx ?

this showed up just now : https://www.fool.com/investing/2019/01/28/has-amazon-really-changed-whole-foods-image.aspx interesting analysis.

if your bags are thick enough , and Ill leave that up to your analysis ; I vac-seal dried herbs and spice in a double bag sistem : the inner bag is smaller and I custom make these ; 1/2 of larger bags. chamber vac bags are much cheaper than regular textured bags. for this system I use wet ingredients ; pastes and the like I buy and only use from time to time. i put that open bag in the larger bag and seal. it keeps the larger bag clean. I freeze these sealing only the larger bag when I want some of the paste , I open the larger bag , take out what I want from the smaller . and reseal the bag system as before now I don't have to worry about Use by date. some of the pastes I used to keep in the refrig ( curry pastes , and the lille ) were year and years ol and questionable i put the herbs , esp ground herbs ( Bells seasonings , at their peak : thanksgiving time ) I seal in long narrow bags i make and seal. ground herbs I freeze. dried herbs esp things like large bags from Penzy's , i might freeze after sealing or simply refrigerate. I open and take out what I might use in a week or two , and reseal keep both kinds of dried herbs much ' fresher ' and more potent. it not that much of a pain when you get used to it , and well worth it for me so I don't throw out as much stuff as I used to. but I do have a chamber vac , and the bags , large ones , are < 4 cents USD / bag

a correction : the set of T-F pans I have, these : https://www.amazon.com/gp/product/B07H14V3TR/ref=ppx_yo_dt_b_asin_title_o01__o00_s00?ie=UTF8&amp;psc=1 work on induction. I sued to use the smallest one for eggs on the Burton induction hob intel it wet berserk and got moved to " the downstairs area " to permanently rest.

and the Patriots don't play in the WS