rotuts

wow. I got it for 18 maybe JB has a Bot following eG ? when something is mentioned , the price goes up !

for review purposes here are more cows get the book for all the other tasty animals . I have ! OK enough review ! get your library to get the book !

@IowaDee not wandering at all. a lot of the book is about breeds and how they taste

@JoNorvelleWalker only paella ? did you get a P-27 for a CSO ? aren't they something you actually got something that says DARTO on it ! mine was repacked but well.

talk to the farmers gobble them Up id say

now its been a while since I motored over to Intercourse and Blue Balls but maybe the Amish have a few to these ? possible unlikely and with respect for review purposes only : but no Veal my way

@quiet1 One Egg Just Right ?

@gfweb you will not regret it in the long run\\ the shorter run .... any your way ? just saying.

@JoNorvelleWalker Ive showed you Mine please show me yours

@gfweb once you get the book from your Library or sooooo much better buy it you will understand V here is not V there Ive had in in FR in the ' 50's and the ' 60s and the low '80's and made it for many years here from '80's to '90's ++ from the Old North End in BOS before they took down the elevated expressway\ I do think that back then, in the butchers in the N.End I had to discuss what I wanted to to with the veal before thy sold it to me true story I sued to make cannelloni al forgo many times had to tell that them first they they got the veal from the back trimmed it nicely for me done. Im betting its very hard to fine BofV in France these days aside of burning cars it an old dish etc etc. but with real deal veal which you can read about in this book and not get yourself see : nothing for nothing it an astounding dish. get the book to be fair scrapple was not mentioned mor for me there are two delicious pages on Blood Sausage !

I closely read the section on veal. apparently , these days , in my area veal is " battery farm calf " its a calf fed powdered milk , water , and grains. not its mothers milk the author's view of this : " The meat has a lot of fat, dries out very rapidly during cooking, and has lost much of its tenderness. it barely had any flavor. Badically your should forget it exists ' I believe it no B of V for me.

My DARTO's arrived. re CSO : fits fine ! more here : https://forums.egullet.org/topic/154212-darto-pans/?page=15&tab=comments#comment-2180419 its a P-27 https://www.darto.org/us/products/paella-n-27-pre-sale-shipping-in-december/

My DARTo's have arrived ! re-packed ( nicely ) by DHL there are no significant scatches on any of the surfaces , in spite of the looks above. they were loose in the box. completely smooth so the lines are only in the finish. scuff marks with you will. I couldn't find my original order , so I can't say what the above paella pan is. there was no paperwork in the DHL box the diameter of the pan ( max , not counting the handles ) is 10 3/4 " w handles 12 " the internal diameter , i.e. the cooking surface is 9 " about that seems to make it : what important is this : and excuse the crumbs. whatever this pan is , it fits perfectly in the CSO w the handles turned 45 degrees. its also 1 3/4 " deep so will work fine for Paella ! if you have a paella pan , and it fits like this in the CSO , is it the Paella # 27? I thnk I found the old order , and the CSO pan is the # 27 paella

Secrets of the Butcher by Arthur Le Caisne Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat I think I noticed this book in a review in FineCooking. I have it from the library. I have a small number of " Butcher" books myself including the Granddaddy of them all : Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry well worth it used. SotB is an outstanding book. Ill offer some snaps for review purposes only. They may be hard to read , as the light in the Kitchen is not the best there are drawings in the book , no pictures. but very nice drawings. each animal type is covered , including game and offal. Ill concentrate on Beef. but what you see is similar for other animals. several interesting pages on breeds. feed and cuts and what breed might do for your standing rib roast a huge amount of very interesting stuff , such as above pepper types , and a similar exposition on salt ( not pictured ) each cooking type and style is covered in detail. I became a bit concerned that SV might not have been included , but near the end there are some Rx's. almost all of them ' Classics ' Beef stew , Standing Rib Roast , Beef Bourguignon ( recommending Burgandy Wine ! ) and one of my absolute favorites : Blanquette of Veal. I used to make this using Julia Child's Rx in Mastering the Art often.. This dish seems a bit old fashioned these days ... there are some interesting " up-dates ' to the Rx in this book. Veal is out of favor in my area, and I learned some interesting things about today's veal from this book. Ill use that info when I try to find some veal for BoV I liked this book a lot , and have learned a lot so far. the breed info is frustrating as Im not going to find any of them @ Stop & Shop but it did remind me of the Belted Galloway breed. And there is a Family Farm with many of them near by. most of the meat goes to high-end restaurants but they recently opened a FarmStand w some of their beef Fz. Ill be taking a closer look at their offerings to be sure this book is so outstanding I ordered a personal copy for myself from Amazon. and I do my very best not to buy books these days. well worth it I feel

out for delivery 7 : 48 AM from BOS.

My DARTO's ditto

@Shelby WoW Duck Crostini ! I think.w the right invitation Ill need to come next year I do hope you get a deer or two and I apologize I haven't been wearing my Filson Coat : Tin Cloth ! I like the drainage holes in the back for the duck Blood ! I just wear mine to the Library. I have it on now ! so your hunting luck will cange Im sure Ill [put the Filson in the dryer a few times on Fluff add some Filson's Original Oil * Finish * Wax one might note i have two tins. Im sure wearing the Coat will help cheers

well the LD info is good : are the 3 H iP'd peanuts that much better than DryRoasted ? Im skeptical

is the Deer Season Over ? C*A*R*P there are a few Tick-Bags around my area. you can have as many as you like , if you take some Snow say in Jan, Feb, March. I can say that as Ive have Lyme disease. worse than Measles. I do not recumbent LD if the deer got rid of their ticks , that would be on thing ...... BTY Ive never had boiled peanuts. do you eat the shell ? must be pretty fought #$E(^#)R^ to take 3 hours in the iPot !

@HungryChris Scrapple and Poached Eggs on Toast ! a devine breakfast indeed. can't make out that other stuff ........................

@Nicolai good healthy your way looking forward to the Spring carousel w Good Eats !

@Nicolai Ive been wondering what happened to you not that offen BTW Delicious what I see sorry no carousel cheers !

do they normally come Fz ?

well sad contact Hatch ?

In France they used to , and might still have https://en.wikipedia.org/wiki/Pissoir I remember seeing them in all parks etc in the '50's and less so on the ''60s as I said , its a Family Web Site in KS they seem to be more elegant.