rotuts

If I might say so Myself ............ I am an expert on ML's an extra egg might help you but a panade might also. Outstanding ML should have good texture , but can be just short of crumbly. why not perfect your ' Egg ' mixture in an oven first like a CSO then Tx it to the Egg ? I have not BBQ'd a ML but I do have that sort of rack for Pizza etc. consider a parchment paper brown stuff is better underneath it if you chose. look into a panade. the paddle versions are nice , but do not have the complex texture ie a bit ' grainy ' in the best sense of the word and are a bit more like a smooth pate all good Id also like to recommend you do not over cook the ML an error of The Very First Order medium to less : far more taste best of luck on your ML journey a wise one to take

But, Ive noticed the WC helps them "" Slide Down Nicely " just saying.

@Anna N nice with some outstanding whipped cream ? I sure hope so 1

@gfron1 OK so far you listen which is long term worth while but what are your dishes like ? do they fit this sort of flatware ? and , most importantly does he food you cook fit first the plate set ? Im very ford of white porcelain - ish as it reflect all food not a patterned palte but you know ovals etc Id like to see the plates first as that holds your food the flatware should not over state the plates and the food it contains these might I think.

@shain I and thought as much thank you again.

@shain continues thanks BTW Have you moved there ? just kidding looks like a nice pleasant extended stay.

I like less frilly. on the above , Id prefer the fork on the L that bing said , as the flatware get ' better ' the more it will cost the restaurant. Id also say , the ' better ' the food is , without wasting time on what ' better ' means the heftier the flatware should be , but still simple. Im going to the restaurant for the food and the flatware can't be a distraction either way : artisy ? cheap feel ? no thanks. P. S. : thinking back to the various restaurants ive been in , at all levels , I can't recall any of the flatware. I take that as a good sign that it ' matched ' the food and did not distract from it. of course , Plastic does not count.

@Nicolai Yum Yum !

I found this article about cleaning the iPot useful https://www.imore.com/how-clean-instant-pot

A secret for this is nice. after all , you have three months to ' plan ' before you get another ' dose ' just saying. Ive already planned out 3 of the 6 bags., now im up to 4 out of 6. I also enjoyed the RG BC newsletter. now im down to one bag that needs inspiration. Ill try to mimic copy my favorite soup : Campbell's Bean w Bacon soup it use Father's seasoning bacon. just like that , all planned out ! of course you can take more time if you want !

my BC arrived completely intact since no one else has mentioned the bean types in this distribution , I guess its a secret. Im very pleased that there are black beans for the JP cuban black bean soup Rx ( from JP celebrates or the web ) looking forward to the lentils , and the garbanzo's for some sort spanish garbanzo soup sort of thing w spanish chorizo and saffron and spanish smoked paprika no ancient grains at lest in my box. some mexican oregano and a ' puck ' of srtoneground chocolate "" Heirloom cacao , hand roasted on a clay comal , ground with canela and pilonciiio. of course , that gives me something to look up : https://en.wikipedia.org/wiki/Canella w two L's https://en.wikipedia.org/wiki/Panela

Im Sooooo jealous of the LL's lunch spots. Sooooooooooooooo Jealous I might have to take a large swig directly out of the bottle of my new , but level-declining fancy pants Whisky. granted the LL's some times his a miss .............. but on the other hand .................. well to be honest , I can't imagine a better pair to enjoy such delights. But .... as far as I can tell they do not have this beer in the GTA : see ? of course this might not be the Indian Beer I remember which I had at many Indian Joints in the GBT thats the Greater Boston Area but more or less Boston and Cambridge if its the one I remember form Kabab & Curry on Mass Ave it has some nice fruity notes. but Im pleased more or less that the LL's do so well I do remember on the beer above some Hints of Apricots as i grew up on a small Apricot Orchard in LosAltos CA ~ 2 acres maybe that had something to do with it

@mm84321 Soooo , no weisswurst ?

@ChocoMom nothing like a good Mex or Tex-Mex near by esp for the Especial Combo a type of comfort food at its best

@blue_dolphin thank you for the Rx's hoping this will be the Rx thread for Dried Heriloom Beans and Ancient Grains ! my box comes tomorrow

MCD has something new , or 3 somethings : https://www.youtube.com/watch?v=zCKmmRpmMSko pics no pics that I can find . more salt , and more sat fat Im sure if I get a coupon , maybe and maybe only

Ive tried the Lagavulin 16 first of all , Im not much of a distilled drink person these day I will say this is an astonishing drink. I mixed a ' dram ' of the whisky with a little bit of cold water Ive been told that's what you do. at about 1 unit of whisky and 1/2 unit of water , the alcohol burn receded and very fine whisky flavor remained it was a very enjoyable drink no medicinal character at all. that vein said , the ' finish ' remained for some time I not sure when one should drink this. clearly during the colder months and probably not before a delicate filet of sole dinner. very nice drink

I recoded the show last evening you can view it here : http://www.pbs.org/food/features/a-chefs-life-special-final-harvest/ I can't say if this is only for the USA a very fine show. this is a series that ill truly miss. its about a lot more than cooking well.

ive never seen chickens like this in my routine area stores. they all ' work ' on bulk deliveries , and Im betting there are not enough of these older birds to keep a steady supply granted they must be a huge number of older egg-laying birds in the USA I wonder if they go to processing plants for industrial soup makers , and the like they must enter the ' industrial Food Chain ' in a different manner I wonder if these are the source of all the chicken in wet and dried pet foods in the USA noting the tons of pet food in your average supermarket that's a lot of chicken interesting topic Ill ask around to see what the butchers think and I bet they do taste better than commercial 4 mo chickens

@lindag if only you could feel this In-The-Hand ! Im not a cut-crystal person to many fancy swirls etc this is simple and the cuts are deep. Im very happy I spotted this a long time ago at an extraordinary exchange rate.

A friend talked me into this : I hope he know what he is doing !

interested to find out opinions on Fz stone crab vs fresh cooked / chilled i think it might vary w how the SC are cooked, as they and any shellfish can be easy to over cook as an Example , Tj's has a fz cooked shrimp that are superb , cooked just right and no graininess when thawed another supermarket chain has them of coarse , but the cooked ones end up grainy and rubbery i think that brand over cooks them Id hate to waste really good money on a mail older SC that was not properly cooked first, then Fz

Id like some suggestions for Web sites w quality Rx's for they iPot I friend w some kitchen skills , but very little Rx imagination is getting an iPot along w the Hip pressure cooking cookbook Ive recommended to him : https://www.hippressurecooking.com/pressure-cooker-recipes/ what web sites for quality iPot Rx's do you refer to over and over ? id like to recommend a few more for. he is going to make brisket first think , although your favorite sites need not have an Rx for this. I sent him a Google search for instant pot brisket thanks

bet they taste Green!

Espresso is not a coffee-bean-roast , but an extraction technique. way back when [ probably just USA ] , remember there was French Roast , Italian Roast , and Viennese Roast ? https://www.seattlecoffeegear.com/blog/2009/05/20/italian-roast-vs-french-roast/ https://www.coffeemasters.com/coffee-roasting-levels/vienna-roast/ darker roasts have more ' punch ' and as you go darker , you loose varietal flavor of the beans in Spain they roast even darker the above refers to drip. a blend for espresso , oddly , is a lighter roast than the above.