rotuts

@blue_dolphin nice Ive got .............. no matter Picking up a new car tomorrow possible Scrapple , perfectly cooked w Eggs on Toast ? depends on the MR

@lemniscate thanks for that info Ill keep an eye out as Im a fan of the older shows Im hopeful that the truly new ones will be as interesting

I only had cable for a brief stint in CA I was charges with selling my parents house Free Cable , installation , 3 free months etc so I got it. it was so long ago Morto Mario was almost in its prime , and with so many repeats I have them all on a HD with those vids , I learned how to edit etc on a Mac and as a result have a Bazillion [ ed.: N.B. : not a trazillion ] of digital cooking shows. back then FN was different , and so much tastier no possibly overweight people running around in shopping carts to win their haul ties change , and so be it

thats part of the financial Plan as far as I can tell working for Amazon in a non-ofice job , or even that sort of job is not the same as working in the Silicon Valley [ ed : I grew up there be for silicon , but with Apricot Orchards ] free gourmet lunch , best free sushi etc the fulfill meant centers offer better than average local pay but a grueling work place Amazon has upped the minimum wage but cut back on options and benefits JeffBezos is very much a bottom line guy.

what AB seems to be doing is commenting on old shows I was a very big fan of the original series i leaned a lot , and there was even some decent humor. I thought the refrigerator cam was fun. I liked the velcro-spice containers now , he shows the old show and comments ; i pareaphrase wow what a shirt ! [ his in the original ep ] " but it was the '90s wow I had hair back then Im not this wide in this shot , we had to widen the image to fit tv ! he did mention there a new beef cuts since the '90's and has a graphic on " Flat-Iron Steak " the date , no pic of the cut. Im no sure why FoodNeetwork even did this show. Cash - flow issues somewhere ? its an embarrassment to AB's fine legacy it seems to me. a shame

AltonBrowns new series has started https://www.cookingchanneltv.com/shows/good-eats-reloaded/episodes the first one was Steak its a rehash of a much older show. perhaps this is the basis ( re-hash ) of the entire series seems so I was seriously underwhelmed and it was a huge disappointment apologies on the header spelling

Amazon is cutting back all its costs. Employees first it seems.

Same brand at MarketBasket.

I got an email from RG Bean Club , including new bean club members will be getting a shipment in Oct. mine will ship , as a new member , next week. looking forward to it. hope there are some black Beans in the shipment !

if fell is what I think it is ie a very tough thin membrane use a boning knife or similar knife to remove it in strips it doesn't ' cook ' well and your rub or spices might have a hard time penetrating it to flavor the lamb.

I find it interesting that a ' regular ' supermarket is now offering Prime Beef. if , of course . Shoprite is one. Market Basket , end of last week , is also offering Prime Beef. it clientele might not be in the Market for this and indeed if its really " Prime " odd coincidence or did beef all of a sudden get Prime-ish ? or have the standards for Beef been lowered again , as they were possibly in the '80s ?

what would you call this version : I get this version , " baby ' sized . I like the darker leaves and the whiter stems I doubt there are significant taste differences between this and the Shanghai

any idea when new Members get their first box. I emailed about the discount code they sent it to me in an email and suggested the original email might be in a SPAM folder but nope don't have one. I forgot to ask about the first box and they didn't add details about the Q4 code did anyone get the full email ? Im wonder , if there isn't a bean thread on cooking say "cooking Heirloom Beans and Grains " am all in favor of one or a pointer to an existing bean and grains cooking thread

ive been getting green beens from Sweet Maria's for 18 years their Samplers , 4 or 8 lbs , of the coffee type you plan to brew ( espresso , drip ) are high quality beans , and not seconds. I order 20 lbs at a time as the shipping rate for this is very low and I include a sampler as it gives me a way to try beans , sl discounted that I might not choose for myself. as its been said above a lot of coffee information on this site. I highly recommend tho also am not interested in AAA or Cup of Excellence over the years Ive learned to read Tom's ( SM buyer and taster ) reviews of the various beans and that helps ,me decided what to buy next. they have " Workshop " blends the problem w them is that they often are not repeated some were and I love those.

Well here is the solution for the future Ive forgotten who here when down to B.A. and and a blog will will ignore the cost of DARTO in B.A., But the eG community well why not Us First ? or Us Last after DATO gets the kinks out ? see not so easy

Simply Ming is a PBS cooking show featuring Ming Tsai https://www.ming.com/simplyming https://www.ming.com/season-16/ I don't know if there is a way to view online todays episode featured Jacques Pepin , and they started out w a Negroni believe it or not but used Tequila if you are a JP fan , perhaps you will run into this show JP still has the touch. Simply Ming is one of the better PBS cooking shows

@heidih I have that same colander its was my mothers

Im not sure Id want to feel like a Felon . but maybe seems popular these days.

@mm84321 very jealous I am do I love sausage or what ! hopefully you will run into a Weisswurst or three the Queen of Sausage Id say. not a misprint. they are of course Kings of Sausage too. please don't post a pic unless you figure out where i can get some locally there used to be The SmokeHouse here , started by a kid who decided not to go to Harvard but to Germany and become a sausage apprentice. fully documented . for several eyars outstanding sausage they had then people decided sausage would kill them and the places shrank and shrank they was one place left a long time ago but it was quite a treck to get their now I can't find any trace. sad.

@liuzhou is it used for its flavor or more for its supposed medicinal properties ?

if its in water : the water will never get above 212 F if its above water , the sky is the limit indeed browning is temp depended , not moisture dependent too me a while to realize this : steam is not liquid water duh best browned skin Ive ever had was with Chicken thighs in the CSO : bubbly crisp Im sure brown bones in a commercial combi-oven come out spectacularly on steam-bake and are done quicker due to thermal transfer Id even suggest Char Siu in a combi-oven on steam-back would be better than a dry oven , and better than over water : all the browning you want , and the meat would stay moist.

@shain looks like you are having a wonderful trip thank you for taking the time to share w us.

Dry roast. I use brown parchment paper. its said to be ' organic paper ' vs white. the brown is more non stick fat burning is an issue at higher temps

@Anna N for a minute I thought that was Eel eel is one of my favorites at the Sushi Bar said to be endangered so its hard to find. if you like it , find it , Eat Up !

make your won SPAM lower-sodium for some reason its tastier than SPAM's lower salt version. go figure Ice water for the Bath keeps the delicious Fat Firm.