rotuts

@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.

BTW looking forward to the first DARTO II pics. just a reminder

did you de-salt slightly first ? or go for the Full Sodium Bombe ?

bet that would be good with a thin slice of pineapple.

Royal Warrants for anything Id say

poached egg + Scrapple [ properly cooked ] decent toast Heaven Itself.

@HeideM am I correct that T is offering thou $2,200 to install a new one ? or 2,200 to " go away and not bitter them Id take the 2.2 and a new top if worked for 5 years , and may work longer this time as they have been making it for a while I lust i am interested in a high quality 30 " induction oven and am dumb enough to wait for a combi-oven to go with it.

perhaps I try to look at it this way ; when they get to Me they have worked out most of not all of the kinks with those others just saying

wondering for no reason if they are sending these things out by alphabetical order just saying

I got a reply from DARTO my order is coming the end of Nov. it will probably be snowing then etc. no matter , I don't really need them , but perhaps they send out emails to those who might be getting theirs sooner ?

@FeChef Im not a fan of LKK, in general Ive tasted many of their items but frequently to me there is better : Koon Chun that being said Panda does well here is a picture of three I have on hand. the one on the L was in the refrigerator , the other two in my Pantry that's way over full. I haven't used OS in a while noted that the LKK is " Special " ??? anyway all three on the back start with Oyster Extract , not Oyster Flavor Id go to you local , large is possible , and look at the ingredient list on the OS. get those that start w oyster extract and taste them none of he above cost more than $ 2.50 a bottle I can't imagine OS is worth a premium price if you have to use the Internet to get a bottle when thou have a Chinese or Oriental market near you or worth a visit.

a bit of help : Ive forgotten which ' paella-ish ' pan fits in the CSO ? Ive forgotten and its M.R. time !

Im also wondering if they sent that notification to those who will be getting early shipments who knows Ill report my reply from them

wow it seems they now round the edges ! thanks. Ive email them.

are people still getting emails about their pans possibly being shipped in NocV ? I have not gotten any what email id DARTO using ? I get the via another server and gmail won't let me replay to those emails thanks

@Kim Shook that sandwich is talking to me !

Im sure many know this : when purchasing Oyster Sauce read the label carefully Oyster should be listed first if possible. most brands list " Oyster flavored " is not what you want. https://www.chowhound.com/post/oyster-sauce-brand-matter-718610

there will be a new cookbook from Vivian Howard " Deep Run Roots " https://www.syracuse.com/food/index.ssf/2018/10/chef_vivian_howard_on_new_cookbook_new_tv_show_and_why_shes_stuck_with_pbs.html looking forward to it ! she also mentions hurricane Florence in this article https://www.southernliving.com/news/vivian-howard-instagram-hurricane-florence https://www.citizen-times.com/story/news/2018/09/13/poverty-lies-path-hurricane-florence-eastern-nc/1286835002/

its a bit of a shame there is no season 6 but I can imagine doing a 13 part show must take up a lot of time. however there will be a new cookbook : https://www.syracuse.com/food/index.ssf/2018/10/chef_vivian_howard_on_new_cookbook_new_tv_show_and_why_shes_stuck_with_pbs.html

apparently there will not be a season 6. however https://www.eater.com/2018/7/25/17612822/vivian-howard-a-chefs-life-new-show-pbs and a final one hour ACL will air this October on PBS in my area its Oct 22 at 9 PM on the major PBS channel : Im looking forward to it and the new 6 part show , which will air next year some time.

@FrogPrincesse thanks ! Ill have to look that book over again I think Melissa Clark has some interesting ideas etc. Id say this : Ive actually made my Own Rose. a bit of very decent Red and some very decent White just saying if the WineMaster can blend ? why can't I ? of course that demands some Reserve dans le refrigerator rare but from time to time ! thanks

@FrogPrincesse Coq au vin Yikes ! that looks so delicious ! not so sure on the Rose ( sorry no accent ) but dry w/o oak is fine for me , even fruity ! Ill have to get that book from the Library. Ive made CoVin so many times in the past I guess I have to get my derry-air in gear for looking this over again now that its cooler etc

I just got the book from the library its an interesting book. not having the english transliteration seems like a serious omission to me.

i agree w @paulraphael the table above is faulty as it does not indicate time @ temp.