rotuts

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

unfortunately not really. I have the same ' hob ' you have in the pic but I need to get some electrical work done. and inertia looms large here. this seems to be the same sort of pan Jaime Oliver uses in his last series and sells in Gb but with a different handle. the pans I have a very nice and I enjoy them Ive given up on changing to a large induction top w and electric oven as Meile does not have a combi for the lower oven at its price , It wont do a lot for me. w a conbi oven it would.

no they are not. they are aluminum and work quite well I had the feeling yours swede steel.

did you taste it before you added it ? how large were the leaves ?

this is an interesting cooking show from GB : https://www.itv.com/saturdaymorning/saturday-morning-recipes Im able to Dl it. This is the latest show : https://www.itv.com/hub/james-martins-saturday-morning/2a5159a0041 there is a wine section , featuring http://ozclarke.com I enjoy this in spite of the fact that the wines are Gb versions , from around the world, as grape varieties are discussed i an interesting fashion but my question is this ; on the latest episode a woman was featured that started a web-basse company that imports unusual ingredients for home chef's etc: here she is w a selection of food discussed. I could not make out her name inspite of many rewinds. she said her web-site was "" sous Chef "" but I don't know the spelling not knowing her name and not finding a web site by using ' sous chef ' anybody recognize her or have a feeling for the web sites name ? many thanks the web-site is no doubt in the UK and the products are probably not just expensive , but unshippable to the USA but Id still lille to look around

@Kerry Beal thank you for the pan info Im guessing JO is simply marketing a GB version. TF Character does not seem available in USA.

@Kerry Beal that t-fla pan interests me I have these ; https://www.amazon.com/dp/B07H14V3TR/ref=twister_B07D48B893?_encoding=UTF8&amp;psc=1 and I really enjoy them Jamie Oliver across the pond seems to have set up a different set thicker maybe https://www.tefal.com/Cookware-%26-Kitchenware/Pots-%26-Pans/Cooking-like-Jamie-Oliver/Jamie-Oliver-TEFAL-Hard-Anodised/p/R-jamie-oliver-hard-anodised ?

@Wolf and honest person , or beast please post more if you can w pics if you can from your region thanks

one more thing : i am for sure a Meat Eater. no apology. but I do understand , that less is better , if the very bests and done right. I wont get that at McD but from time to time , Ive been to restaurants , modest indeed that understood vegetables on my plate that Ive never looked into nor accomplished myself. tasty stuff , properly done. iPot pressure-steaming is a fine start in bulk , then work with that later day to day or so why iPot pressure steaming ? punch a few buttons , walk away and do something else the iPot will beep. the vast of the flavor of the [ root ] veg stays in the veg not the water. it for sure stays in any veg root or not but timings are far more curtail in more tender veg thing The Egg delicate , delicious , but a day to day PITA get a doz or 18 pressure steam possibly on low-pressure in the iPot rapidly chill in cold water and enjoy later in the week you do in deed control that egg and its yolk potato salad [ seasoning of your choice ] w a gel like yolk ? very nice what ? you have 18 of those in your refrigerator ? nicer indeed

this is turning out to be a very interesting discussion typical of eG at its best. I love carrots , but do not cook them that often way back when , starting out to cook at home I tried to make ' glazed carrots ' I never got it right. it took too long for the brown sugar - butter - water to ' glaze-up ' and the carrots were over cooked. I like carrots w some firmness , but not cooked so that they are soft , and possible over sweet from that cooking. Im a very big fan of pressure-steaming ' root ' i.e. hard veg in the iPot. easy . in bulk and chilling the and keeping them in the refig makes all sort of things possible ; potato salad at an instant. beets ( if you can get nice large ones ) ready for something else at an instant. maybe carrots might also benefit from a pressure steam , the one w green top still on so you know they have not sit in an industrial cooler for a fair bit of time. it cold here , but Ill keep this in ming. If I see carrots w tops that look OK but it might need to wait here until spring time. why not pressure-steam the best carrots you can fined ? chill , then work with them later for the right glaze , the right browning etc ? not all of this has to be done at " the point of service ? "

@kayb I just chop the bits fine , not grind. keeping them very cold helps. if you choose to adjust the salt content , use ice water and not for very long esp if finely chopped . makes a big difference for me

@blue_dolphin very nice analysis i think you can't go wrong with either , and total price might matter have you tried Broadbent ? the only Applewood smoked bacon Ive had was a ShackShack for their SmokeShack it was terrific and that burger is my all time favorite bar none I fortunate that I can reseal in 3 mil vacuum bags and keep the stuff Fz. this order will last me , even w give-aways a very long time. i plan on soaking various fatty pieces in ice water for a bit , and use in my turkey meat loaf. Ive voluntarily restricted my commercial NaCL intake so I sensitive to large amounts. Ive also noticed , after several months of doing this just processed salt , that I think my taste buds are far more sensitive to taste than they were before and i was never a heavy commercial salt user. if the water is iced , a fair amount of salt comes out quickly , and there is plenty of smoke flavor left. BTW Broadbent sells single 14 oz packs of applewood and maple bacon. shipping is going to very much up that price. I wonder if they would make up a 2 pack of applewood and 2 pack of Maple as a special order and charge a fair price. they person i spoke to a couple of time was very nice !

@Porthos the right person will love it.

I just got a Broadbent re-supply , of ends and things. I posted here : https://forums.egullet.org/topic/149834-mail-order-virginia-country-hams/?page=6&amp;tab=comments#comment-2187149 perhaps I should have posted here ? bacon was involved the big question who has had Benton's , Father's and Broadbent bacon all hickory smoked at the same time ?

I didn't know what thread to put this is I chose this one as Father's ends and pieces were mentioned here. I decided to re-supply my Ham / Bacon ends and pieces last year i went w Fathers , and was happy with their product. this year I decided to try Broadbent , as it has had some recent excellent reviews Benton's , is my Country Bacon ' Home ' , [ as my sister sent me some of their wonderful stuff a while ago , which i still use and enjoy ] at https://www.broadbenthams.com/Seasoning-Sampler_p/productinfo/527/ I got the seasoning sampler x 2 , as shipping is a significant charge for all of the Country Pork products this is what I got : Country Bacon seasoning ends , front and back Country Ham smoked seasoning pieces ( 2 lbs packs ) the R item is not as fatty as it looks here Ham Smoked seasoning pieces , premium very little fat and smoked hocks , > 1 LBS each when the box arrived , this AM , the neighborhood did not smell that smoky . all the packs came intact . a few of the Fathers hock had popped a small leak in transit , easily emitted w my Chanber Vac Sealer. I open one of the packs from Broadbent : plenty of smoky goodness Ill say. I very happy w this sampler. i didn't compare weights and prices between F's and Broadbent. I think that Broadbent does a better job w their sealer , and might be using use thicker plastic in their Vac'ing. I can't be sure of the later as I have not measured this plastic for thickness. anyway , I happy Im trying this. I spoke to them over the phone, and they assure me if I cut a piece of their Country Bacon Pieces to the ' bacon cooking ' thickness it would be identical to their bacon slabs and vac'd cut bacon. I think your cannot go wrong with either Fathers or Broadbent for these trimmings. Broadbent included lean ham pieces. to be clear , there are 6 packets / single order 2 orders = 12 packets all are a pound except the country ham seasoning pieces which is 2 lbs / pack. you get two 1 lbs Hock packs and two 1 lbs country bacon pieces = over 7 lbs / order. please also note : that a double order of this sampler is an awful lot of smoky goodness. I plan to pass around a few packets to friends to try and can always re-seal packs as i have a Vacmaster and freeze the rest for years of use.

results here: comments here : https://forums.egullet.org/topic/157786-breakfast-2019/?page=6&amp;tab=comments#comment-2187145 nice product.

breakfast: two Tj's HB's CSO'd until crispy soft scrambled eggs and Jones [ prepare your self ] MicroWaved swausage [ much gasping here and there ] very nice. I should have kept the HB's a little longer in the CSO for a bit more crispiness and J's Micro'dS are not bad at all if you get the timing just right. a few to many seconds ? cardboard nails the HB's take a bit too long for breakfast , but will have their place later in the day. I have not yet evolved to cooking with M.R. early in the day. but its a thought !

I personally think browning is one thing , and temp related only. https://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html but we also associate browning is crusty-ness , which you might not get w steam.

5G's is near by if only they toasted or warmed their Buns.

@Kim Shook Creamed Chipped Beef is an underaprpeciated treat esp on crispy toast. I used to make it a lot. the chipped beef came in packets . Ill have to look into it again.

@Ann_T those GCC's look delicious pls consider sharing your Rx. there seem to be many on Google.

thank you eG' enablers ! esp. Kudos to those on the TJ's thread Ill be trying these , via the CSO later this morning. I didn't even bother to check the NaCl content !