rotuts

an now , a KFC fire log : ↵ Use original player KFC wants to warm your home with a log that smells like fried chicken By USA TODAY YouTube 360p ← Replay X i only 19.00 USD

I can see this unit being fine for people once they understand its construction limits ie clamp I wonder if it will fit over the ' lip ' of various ' beer coolers '

@Edward Dekker that's a common price for MB. I moved on to just the whole fz breast for a little bit more as they are much easier to deal with and w SV TB is tender , juicy and of any sort of flavor y0u add !

I havent benn on a in a long long time I don't miss it at all , esp now w the check in etc most often for the last several years it was SW , and I brought my own sandwiches etc on board I didn't mind , as the fares were so much cheaper than United / AA from BOS to SFO and detour. this topic brought back fond memories : I used to fly standby all the time from SFO to BOS. I never got bumped. and I figured out how to get an actual seat by cheek in time. w legroom. the meals were Chicken or Beef , and the beef was filet mignon , green beans and a potato item. from time to time , they had extra meals. these were the Vietnam war days. people , younger , began treating the uniformed Marines a little huffily. This I found to be misguided. this is not a political statement if you are that age group , and male , you will undertand that at the first lottery , my SS number turned out to be 4. the Uniformed Marines got any extra meals from the United stewardess . I was of course , in cattle but it was much better back then you can't imagine the tons of stuff I Carried On , and the stewardess's help me cram it all in the overheads ! then I began to get an extra filet from time to time. the college unmniform at that time for me , in the Cold East was an old Navy PeaCoat that you carefully selected near a Navy Base as they were sold by Ex-Navy Enlisted men. they were to die for ( no pun there ) and there were several Navy Bases in the Bay Area maybe the stewardess 's saw me shovel my PeaCoat in the overhead bin. can't say I had a second Filet Mignon 3 out of my 6 trips a year for the last two years of college I didn't mind at all. Though no young, but amusing, Pinot Noir was offered. and I still have that PeaCoat BTW I still have my Father's long Navy Winter Officers coat from WWII. with real heavy brass USNavy buttons. very little wear. he served in the Pacific for 4 years. the Dept of the Navy , and esp the Marines know a lot about " Fancy Dress " for sure.

@liamsaunt there are people who do not like the smell of curry ?

TJ's has a Mousse cake that is seasonal. it seems to be the same basic cake in different forms. Ive had it at Christmas , Valentine's day and Easter. I might have appeared at Thanksgiving but I missed it if it did its not around long , which in this case is a good thing it delicious , and plan for possibly eating the entire unit w an ice cold glass of milk current version : https://www.traderjoes.com/fearless-flyer/article/4518 very very addicting

@btbyrd thank you for the various chili powders Ill look into them and have bookmarked the info My diners are pedestrian but tasty for me the New Bug in the Bonnet is of courses Sailsbury Steak. I do remember it well. I have a better flair w ground Turkey than ground beef. 93 % StoneyFieldBrook or Farm was on sale , and it has not been for a while I sue sales as a limiting bar , so I don't buy FreezerD and FreezerE to help limit my SV obsession but Salisbury-ish is in the Cards : starting point : ground turkey , 93 % minimally handled and lightly coated w Sauer's PrimeRibSeasoning delicous on turkey BTW pan saute'd with browning on each side , but rare-ish incised MarketBasket Mixed Fz veg , ( two versions : on with limas and this one W/O ) CSO baked Russets , w very crispy sin and home made turkey gravy : some Turkey stock ( iP'd in the past ) Bells seasoning ( Vacc'd some of the '17 here ) and an assist from SoupBase lower salt turkey Base. some diced mushrooms and diced Benton;s bacon , saute'd and added to the gravy pretty nice on a cold NE evening ! left overs for breakfast !

I had a fuzzy Japanese rice cooker for a zillion years. 10 cup , ' National ' ie Panasonic , way before induction and pressure induction I got it because of this book , which was staring at me at my local library : The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker inspite of having several iPots , I still do rice in the Fuzzy. see if your library has the above book. its old but good. the fuzzy also understand milk , which I use for steel cut oatmeal the iPot is said not to understand milk. the fuzzy has done all sorts of rice , extremely well 55 minutes for two or more cups of uncooked rice. the key is the amount of water you choose to use , and how you treat the rice before you cook it. if my zillion year-old fuzzy kicks the bucket , ill replace it for sure. I make groats w milk as much as I make rice at least in the winter.

@patris what sir of plastic do you use that can stand up to those temps for the carmalized white chocolate?

a dry Muscadet https://winefolly.com/review/tasting-and-pairing-muscadet-wine/

thanks again @Darienne I think your chocolate squiggles cookies brought back memories . my mothers were a variant of the polvorones , as these were my favorite cookie while I lived in Spain. only at Christmas ! and she made them w pecans. thank you all again

thank you ! I looked up a few Rx's , esp in Fannyfarmer. I couldn't find my mothers Joy of Cooking and those were probably the only cookbooks she used , and of course the Betty Crocker " Loose-Leaf " cookbook what I recall are more towards snowballs as they didn't have the spice or glazing of Pfeffemusse as IU recall thanks again 1

I thought I ask my question here Id like help with and I.D. of a particular cookie my mother made cookies from time to time. i think this cookie has a european-ish name , perhaps not it is a roundish cookie that has ground nuts mixed in. when baking is finished , it is rolled in powdered sugar while hot then allowed to cool its a very ' tender ' cookie and melts in your mouth its easy to make , as Ive made it myself a few times please help me remember the name Seasonal Cheers , and a Merry Christmas Your Way !

@blue_dolphin thank you the book is on the way from my library smart getting a few sl smaller DARTO P-Pans

@blue_dolphin Shaya ? New Orleans ? a book ? nice DARTO which one ? thaks

@haresfur I am enjoying what you are doing . that being said Im uneasy about that couter-top lip on your central Island hope its well braced underneath some one at some pint might sit on it Yikes ! thai you for sharing

BTW it seems all , or most , Ham / Bacon places , such as Bentons , Fathers , and Broadbent sell hocks , and trimmings and bacon ends at very reasonable rates Benton's does not sell trimmings and ends , as they have contracted all that goodness out to restaurants , and etc's they will sell you hocks but you have to ask. theirs come warped in butcher paper , the other places vac-wrap them I ask Benton's about the vac-wrap and they said the hocks were too pointy and too many did not keep their seal. if you ever get smoked bacon , ham and what not from these country porky places look into this and add some to your oder. well worth it.

wonder how they calculate 15 % de proteines de viande

@HungryChris did your SS have mushroom gravy ? that's a big plus Im going to have to make some this weekend with ground turkey

I also loved Salsbury steak. I thnk the gravy had a lot to do with it and the mashed potatoes all three came together.

Nice ! on the top P-27 : that's a scuff mark , not a scratch ? ie smooth ?

@Shelby looks like you will be needing a new kitchen soon !

im wonder if you use the cheeks , esp SV ?

I saw some of the first two episodes. it reminded me how much better Iron Chef in japanese was. the narrator in english added a bit of humor to the show. most of the judges know very little about food , and I don't get enough out of watching the chefs cook to improve my skills nor see too many new food combinations that Ill remember for the future. the only ' competition ' I really enjoy , is Great British Menu , and that's difficult for non-GB BBC viewers to find.

@Smithy they talk about 12 breeds of pigs then this : also they also have several pages on cured hams of the world . 13 types 2 pages on bacon types , two pages on lard ! they failed to mention any cured hams from the USA, so the book is not perfect after all after studying the book , you might eat less meat , but much better meat for a given budget. I have a visit to the Galloway's on my to do list , and have given up on veal for Blanquette du Veau . win some, loose some.