rotuts

Well OK no one or Car was injured I keep plastic jars for things like that I also add other Disposible Organics from time to time I do have a lot os Real Mayo jars and lids that line up , and salute for this Use. a Lot!

@TicTac OK Ill do my best !

this thread should be banned ! I was thinking of blue cheeses , and of course the real deal Roquefort my fathers favorite cheese. room temp of course and how well Roquefort pairs with a full bodied big flavor Red ( dry , no oak please ! ) now I have to find a bottle of red soon and have a swig or Ill go crazy ! I do have one of course , just a few feet away. P.S.: worked like a charm. just s few sips. interesting. no longer have Roquefort nor Red Wine on my mind.

@TicTac I probably have but can't remember specifically looks like a winner to me any cheese made a Saint cantle bad. Ill look for it. I limit myself to TJ's at the moment these days. ease of use. I have some " supreme " Brie ripening on the shelf as I write. it says " Keep refrigerated " on it. its cold in the kitchen in the winter here , and it doesn't ripen much. in the spring and summer : it talks to you every time you open the cabinet.

All creamy inoculated or just fermented cheeses double and triple creamy included. and the best is Bleu de Bresse https://en.wikipedia.org/wiki/Bleu_de_Bresse

the French side sounds a lot better

thank you "" Some White Fish ?" hee hee a long time ago I sued to motor into of all places NYC don't ask but there was a Korean place on 42'd steet and i went their very specifically for the Sushi and etc at the sushi bar. and some fantastic Korean items its quite rare to get fresh shrimp as sushi or sashimi stunning stuff so different than cooked perfectly shrimp cheers your way

do I love sushi or what ? I can tell what many of those Pucks of delicious-nes are but not all please consider enlightening me but I sure hope your are extra busy as Im never going to taste then myself. no big wories I do have some and even more M.R. ti help out ! yet looks to me that you are having a Mighty Fine Trip ! and again , bubbles my way aside thank your for sharing.

Amazon has the iPot 8 qt for $ 70: Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

@Thanks for the Crepes I used to use Baccarat glasses i got in FR in the mid '80's for almost ' FREE ' 11 FF to the dollar then for some reason. Crate and Barel had the same mid sized glass and the B's , with a thin rim 2.98 or so , maybe 3.98 no fuss when those were broken. I still use the ongnac Baccarat glasses i have for ' aromatic high test grape products '. but I never wash them the day i use them . just fill w soapy water and wait for a few days. last puch longer that way.

@JoNorvelleWalker I do understand the ''' old '' part as soon it will be me ! but stems in a restaurant are one thing for me Ive move to these : sorry a not zoo good pic and have got them here : https://www.zwilling.com/us/tabletop/glassware/ look at the top line I and the ones on the R but they were somewhat slippery to had wash so now i use these : https://www.zwilling.com/us/zwilling-sorrento-9-oz-double-wall-tumbler-glass-2-pc-set/39500-211.html?cgid=tabletop_glassware and they go on sale and keep the cold in the cup anyway sometimes we see stuff that's mighty fine and better for the application sometimes we do not. Ill never go back to stem wear but that's just me. cheers and a happy thanksgiving to all

@gfron1 wine does not need a stem these days the lip of those glasses who'd be smooth w/o a ' bump '' glass thing about the economics of ' breakage ' do not use a steam for any thing but with a smooth lip , with out a '' bump ' omn that lip cheers

@gfron1 I could not figure out your three glasses I do like the two on the L these days Im not sure what a ' stem ' gets your but breakage I also hope and its an odd thing to say a really fine glass has s lip that does not have a ' bulge ' of glass on it. the lip is as fine as the glass itself best of luck

Ive been using Patak pastes for a long time. they are easy to get in my area , and several Indian stores carry the full like. https://www.pataksusa.com/products I prefer the pastes to the simmer swauces i noticed these the other day : https://www.pataksusa.com/products the click over on the R for the ' 3 step ' bar they contain a foil packet of paste , and a packet of whole spices. has anyone tried them ? I wonder if using the whole spices makes a big difference.

@ Target w their RedCard ( its free ) https://www.target.com/c/black-friday-early-access/-/N-57a8uZ5xtvd?lnk=home&ref=tgt_email_LD811212&emseq=9270211824360488&elnk=traditional|email||||rbl|40349&j=61133&sfmc_sub=135002774&l=50_HTML&u=33385850&mid=7284872&jb=73744&sfir=109094 iPot duo 7-1 70 $ and a 10 gift cArd.

I loved my Weston for some time then the pump failed it was several years simply over time water vapor did the pump in. had it been an oil-pump , Id bet id still be using it.

the key to a vacuum sealer is the pump : it cost more , but get an oil pump if you can. the others petter out due to the moisture. I had and still have https://www.westonsupply.com/Weston-Vacuum-Sealer-PRO-2100-White-p/65-0101.htm it was a little less expensive ( ? tariffs again ? ) when I got it but after a few years the pump gave out as its not an oil pump. I sent it back for repair , which was far from free they replaced the gaskets which were fine and it never sealed well again. so I dug deep and got the Vacmaster VP 215 before TrumpTrade and I do not regret it in any way. Trumpster is another matter entirely

I love steel cut oatmeal. I cook it with milk , therefore in a fuzzy logic japanese rice cooker. I make a lot and refrigerate it I take out what ill have in the AM \Micro it , add dried cranberries , a little more milk , and a pat of butter superb w sourdough toast, even better w a breakfast sausage ! real staying power for cold days.

what a shop ! I found this http://www.kap-kam.com/index_en.html is that the shop ? I should have been in there for hours.

here you go ;

my home-roast espresso , of all types , rests for 2 days after roasting. peaks at flavor @ 5 days after the roast , and at 7 declines. I therefor roast , when i remember , one a week. only takes 7.5. minutes to roast one heaping cup of green beans.

well , they at least answers their e-mail. a start .

I sent another email to Anova re Steam Oven i got this reply this AM : Thank you for your email. Unfortunately, it's been pushed back but we haven't given up on it. We're still a few months away from releasing the precision oven and there's still no information that I can share. Apologies for the long wait. We'll let you know as soon as we have more information. Thank you for your patience. Regards, Jocelyn Damian Anova Culinary www.anovaculinary.com so maybe ?

if you , or anybody else , decided to make espresso a serious hobby a bottomless portafilter , at some point is useful and very revealing. it just a standard one or two spout portafilter with the bottom completely machined off. in the past these were machined locally by your espresso dealer if they had high end equipment now they are made by many of the machine makers themselves. you can see the defect in your ' puck ' """ live """" and make corrections w the next shot.

I found this review interesting : Instant Pot Max https://gearpatrol.com/2018/11/18/review-instant-pot-max/