rotuts

Ive only just noticed now that they offer the Rx's for the winning dishes ; http://www.bbc.co.uk/programmes/articles/3FR7kpLhyjXJdVhjK3bTqXP/recipes there is one more set of chefs to go.

Please help ID these knives . they seem to come in several sizes , and are not straight at the edges . but a bit curved. the two plastic ' ties' seem to be used to identify this set as belonging to a South West Chef Possibly other chefs in his kitchen use the same knives , and have their own collored ties http://www.bbc.co.uk/programmes/profiles/5C4yYLSZkzj7lH1txVHxfg5/south-west Tom Brown http://www.bbc.co.uk/programmes/profiles/5yhk9G1fqNZqbgCCxFWx26D/tom-brown Ive tried to magnify the writing on the handle : any ideas ? I really liked the way these seems to work in Chef Brown's hands.

there are several Blender-heating machines not just the Thermomix they seem more popular in Europe. and are expensive , in a relative way.

yes. Im not sure if these cans are ' out of date ' but a long time ago I asked about these two brands , in the cans and was told that each ' maker ' Mae Plow and Maesri made similar products in sealed pouches , that were then marketed in a plastic container : like thisw Mae Ply Red Curry Paste and Maesri Red Curry Paste much better stuff ! open your cans and take s small taste ! use them , w water and possible some thickener and add to all your cooked ingredients and they are not bad pouches are better for some reason.

@Anna N Good ! More for Me [ eventually ]

my local MarketBasket is out of Scrapple and has been for some time. Jones just hasn't sent them any what to do ?

I also like Ranch. TJ's has one in a bottle and its Organic Penzey's has a buttermilk herb mixture https://www.penzeys.com/online-catalog/buttermilk-ranch/c-24/p-534/pd-s it makes very good Ranch style ' dressing ' and you can control the amount of Ranch you want in the final item it makes very little difference what others do its what I do that counts a bit more.

@BonVivant WoW Im a bit interested in that chorizo. Ive live in Spain and chorizo their varies from provence to provence delicious all. the choice might be regular or hot. and they all might involve Spanish Paprika , the tastiest for me : lightly smoked however in my area The Americas their is Mexican Chorizo very delicious , but a bit different from the Older World : Vinegar bing a key difference. Ive noted you enjoy traveling from time to time pls consider Spain set the northern areas perhaps starting in San Sebastian of course you might conclude your trip to Barcelona just saying

Nice looking book @robirdstx reserved from my Lib thanks !

@Anna N "" I cannot be sure how close they are to the manufactured ones. "" I can much better !

well one must Continue On I noted the calamari before I Zoomed in to Read the report. Ill just leave it at that !

or some other container , even it it needed an foil cover !

Sooo maybe something similar ? looking forward to it ! Ill probably pass on the Bread w GreenBells and maybe Zoooks.

@trfl thanks for this. Im very intrested Im wondering is these breads might be baked in the CSO Cuisinart Steam Oven here is a ref https://www.cuisinart.com/shopping/toaster_ovens/cso-300n1/ somewhere there you might see the inner dimensions \ thanks again !

@kayb Im all over your suggestion Id skip any sort of cheese. you got the bread right, but it has to be very very fresh. I saw a show doe time ago where they took an entire bologna peeled off the " membrane " i.e. plastic or so then put the BigBoy ( yes , bologna is a boy ) on a Webber w the rotisserie attachment and let it roll and roll and roll at just the right temp. then the Firemen , of course took it off , well cooked , possibly for the last time-tranche on a higher heat for a bit of char I think some FD's foo this all the time that being said can you imagine how Spectacular this sort of thing might be with God's Bologna : ie American Mortadella it has to be American , as A.M. does not have pistachios just saying

you can actually taste SPAM when it has less salt. and it does taste like Ham ! desalt. dry sauté each side until crispy have it for breakfast that way w an egg or two of your choice ! nice w pineapple

@Anna N nice nothing wrong w SPAM esp in the pacific area didn't know it made it Keenly to Japan , but after WW makes sense the issues are the massive salt content Id consider the next time you look into this if you chose to is to cut the slices as you might like them then soak them in ice cold water for a bit 20 - 30 min ? a great deal of the salt would be gone and you might be able to taste the actual Essence of SPAM not so the salt which you have for yourself on you very table or in your Ktichen just in case.

@Nicolai Nice. I didn't want to intrude and tell you Exactly what too get but you've done quite well. I have no idea what that gold plated bottle is on the far R but if it cost you more Id start with that then move on to the other Bottles before , well , you discuss the egg and all the etc. best of luck ! BTW , after you all develop a need for some tasty treats you do have those ready and available Just in case ? good !

Id suggest a Personal Beverage or Two for facilitation purposes only. Prior to negotiations . if funding is available ,id suggest you move up a bit from Prosecco ( as nice as Prosecco might be ) it might help you Make your Case. just saying.

@Nicolai "" I have been forcibly placed on a diet of Vegies "" that's a bit sad. Ill have to Pull a Cork [ ed.: or Twist a Top ] Early today in Commiseration . However , the Eagle's Eye has noted ' Egg ' on your plate. after having noted the above , I can see a Justification [ by president already set ] for a More Mature Egg on Subsequent Platings i.e. a Chicken ! I didn't see any Cheese on the Index Plate so it would be hard to justify on Future Platings Immature cheese ie , Beef , Lamb , Goat etc. but you can work on that.

the only magazine I get is Fine Cooking. they have some ad-based Rx's that they develop and test and photograph , but are branded w advertisers ie a soysauce brand etc I thought that was a creative way to increase revenue. I still like a little f0od p0rn from time to time every other month it seems. FC must have published a zillion ++ Rx's for that perfect Turkey for Thanksgiving. I have all of them in s box somewhere .......

of note : the floral iPot seems to be a V1 version maybe iPot was stuck w a lot of these after they came out w V2 , the one w the handles that also hold the top. a vast improvement Soooooo ......................................

" CELERY JUICE " the Great Masquerader. in y field , the textbooks claimed Syphilis is the Great Masquerader. times Change. now there are Two

@ChocoMom I can see that in my bowl !

@Shelby do you freeze ( on a sheet pan ) the MB's before you vac-bag them ? to keep their shape ? Im not that sure about the zoo's , but have you considered making some venison ' ragu ' ? I use the iPot and ground turkey ,but the idea is the same : make it in the iPot after a little ' greying ' in a skillet , then use a jar / lbs of meat in the iPot. it easily holds 2 lbs of meat + two jars of sauce + some bentons bacon then I freeze into ' bricks ' the vac the frozen bricks right out of the mold , a semi-disposable rectangular food container which of course I never through out the Fz bricks hold their shape and are easy to ' brick up ' in the freezer