rotuts

I had some spinach and some Campari tomatoes what were getting a little tired : kimchi and Tj's sauerkraut w come citrus miso Tj's dried tart cherries , and some chopped walnuts added some mini shredded wheat freshly ground black pepper ( Penzey's Extra bold ) turned out well . I should have added the MSW to a bowl and mixed them into the salad. they absorb some of the salad Jus that way . mix them up right at serving so they retain 90 % of their crunch. over all , a very nice rescue this was.

@liamsaunt very nice . and thank you for those menu's.

@Pete Fred IF is one of my favorite deserts. thank you for that video ref. I love the work bowls the chef uses. Unfortunately , I don't have any.

another miso from Tj's : it has a similar salt content to the white mozo and citrus flavors along w a little sweetness . it might be nice on grilled // broiled salmon and such .

soft scrambled eggs w white miso ( Tj's ) Impressive you say ? OK, it was very tasty . white miso has a very interesting taste . doesn't taste like tofu at all . it is quite salty , but it seems a little goes a long way. and it has subtle staying power . try it .

Ive posted this dish ( as a style ) before . a few differences : Tj's bagged spinach , a very generous amount , on the plate. I leave the stems on , and do not chop the spinach when I use this spinach for the Soups , I pinch off the stems ( dont pull out too the stems, on the leaf ) as in that dish I like the spinach crunch less , a bit of crunch here is fine. micro 30 - 40 seconds , to get a light wilt. I take kimchi and sauerkraut , dont drain too much , and chop. there is some juice on the bottom that goes well w the spinach . This time I added perhaps a Tsp of Tj's white miso . its quiet salty , but it was enough to taste the miso in the kimchi// kraut mixture . that get too room temp , and is distributed around the outer spinach. Miro Tj's Lamb Vindalloo. that goes in the center. rice first , then lamb. garnishes : green onion ( window ) red onion , chopped walnuts ( Tj's ) and dried cranberries ( TJ's ) that'sit . and of course , an Ice cold Hoponius Union. this dish can take on more onion , and more walnuts and cranberries . Nice Indian-ish dish , easy to make , and not requiring take out. try it .

some time ago , I used to make steel cut oats for breakfast , with milk , not water that was the reason I got my first fuzzy (rice and more) cooker. I saw these @ Tj's ant thought Id give them a try. N.B.: rolled oats , not steel cut. followed the directions , 1/2 cup ingredients , and 3/4 cup milk , not water . hot @ two minutes . however , the bowl needs longer too ' steep ' than indicated. tomorrow Ill just leave it in the micro for a bit , and reheat if needed. note the ingredients : no added semi-lethal ingredients ! and , as you might guess pretty tasteless w/o amendments . I can imagine what this would taste like plain , made w water. I added some Tj's honey , a knob of butter , some dried cranberries and eventually some fresh blueberries : I added my personal salt , and this needs salt. but its nice ConAgra is not dosing your salt. over all , out of the pouch , this need a lot of help. ' Healthy ' usually needs help. but its chilly now , and hot cereal is pretty nice . and this is very easy to prepare. and sticks with you.

Im interested in trying a few of the above rubs. as they are whole spice blends, and thus not necessarily evenly distributed does on just try their best to get a uniform mix , then take out what they plan top use at a time then grind them and use the result ? if you used these whole spice blends , what's your method // dish ? thank you .

@YvetteMT looking forward to your reviews and seeing how this turns out. like the idea of some A1 for this.

@OlyveOyl that's what I thought. maybe some ice cream , just in case the ice cream , on some nice enough cake . just to be sure .

@OlyveOyl thank you for those details. Im going to try this as soon as I get a can. not sure what Im going to do with the results. Ive got a few ideas. thanks you

So .. in a pressure cooker , iP or regular the can makes it intact , to the end ? usual water requirements mins for the PC ? thanks

@donk79 what's the can in the oven method vs the van in the simmering water ? and you put a sealed can in the iPot ? low or high pressure ? can doesn't explode ? interesting.

@gulfporter details please ? @Senior Sea Kayaker this sort of stuff ?

@KennethT interesting questing . I found this : https://extension.umn.edu/planting-and-growing-guides/saving-vegetable-seeds and learned a lot.

@KennethT Ive done seedlings ' back in the day ' I'd advise keeping the seedings on the longer side in the same pot then replant more than two of each in separate pots ( one plant / pot ) and see how many make the transition to single plants then decide how many single plants you can keep to get to the seed stage. some single transplants might not make it , but you've maximized your single plan yield. in more detail : let all the plants grow in their original containers ' for a while ' the timing is up to you for the transplant. the transplant the all into at least the same size pot . make sure the soil in the original and the new pots is moist . take the seedings out of the original pot , and gently break out the individual plants and repot in at least the same size pot , wet soil , gently tapping down to eliminate any air pockets , and keep the new ly potted plants moist , not wet out of the sun for a few days . as soon as you think they are doing OK , then sun and don't be in a hurry to discard any plant . keeping 3 is better than 2 , by over 50 % thats what insurance is for. good luck. Id bet there are more seeds in Indonesia , just in case . !

@BonVivant Pics if possible ?

@TdeV thats a good idea. check and make sure the non-stick coating is in good shape. no idea about brands , sorry .

Thank you. those rolls you pictures look delicious.

I agree w the Penzy's selections , above. Ive had the all . I use Tuscan Sunset when I want a little fennel flavor , and the Italian blend when i do not. the other two mentioned are also nice , but i think contain salt.

It's cooler now , so Im back to making my stracciatella style soups w filled pasta . I use various supermarket//TJ's filled pasta . RANA fresh egg pasta is a favorite I use a boxed chicken stock , no added salt , and a decent wedge of More than Gourmet demi-gells : I heat up the stock w the demi then turn the pan off , the demi melts in the bottom and stirs right into the stock mise : this time the cheese was Fontina , cut onto chunks. it does not grate well , two eggs and I now use a lot of spinach , Tj's bagged baby , as long as the spinach has a fresh aroma. 4 day old refrigerator spinach , not a good idea. the pasta goes in , simmers for 4 minutes , then the eggs , ( if I wait a bit at this point , then stir the eggs I get larger chunks of eggs. then the spinach , and i mix that in and let it sit for a few moments to soften and partially cook the spinach . the add a dab sf Tj's Miso ( new to me , and tasty in small amounts ) and EVOO to get this ; the pale blot in the center is the miso I sometimes have this w a very thick CSO'd slice of fresh TJ's gets from a cape Cod bakery . everything readily available , easy to fix up ( I let all the ingredients get to room temp ) and very very tasty . like the fontina in small chunks , it got very soft , but w a bit of chew remaining

@gulfporter I completely agree with your selection . its not so much ' best ' thats important but a selection that might start w a book ( there are many that fill this bill ) and then supplements ,m back in the day it was stunning good cooking magazines Gourmet => then also stunning branches of the same. many excellent ones folded but this days , a book , not so much a bi-monthly subscription but some videos that show fundamentals . Jacque Pepin , Julia Child VCR to DVD' now with and an explosion of cooking shows quality varies greatly but there is still some fine sutff and a lot of Cr*P over the last few years , there was a Master Class series top chefs . but it was very expensive to purchase and thus not worth those prices.

another small point : food-stuffs that are being broken down generally require nitrogen for the organisms that do the breaking down. the nitrogen required for this is thus not available for the plants you hope to grow. but if your soil has plenty of nitrogen , it won't matter much in the long run.

@Senior Sea Kayaker Id be careful adding coffee grounds directly to soil you plan to plant in soon. they can be very acidic . any any nutrients from them need to be broken down first. depends a bit on how much coffee you drink , and eggs you eat.

keep the sprayer in a cupboard use an oil that that doesn't ' coagulate ' very fast in the refrigerator ie is not long chain. rice bran , if you can get that oil might be a good choice. and hold your breath as you spray ?