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Posts posted by rotuts
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thank you for that Rx
now to find some decent brown buttons.
Oddly , in my area sometimes Tj's has very nice ones.
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If try SV 140 - 145 F until tender
Baldwin suggests :
130 F 2 - 3 days med-rare
140 2 -3 D Medium
160 1 - 2 D welldone
and 175 F 12 H well done quick
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P.S.: the gin is in the freezer and the other two in the refrigerator.
buffing up a Rotary Glass .
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Id say your Temp would be critical.
120 F or so ?
Id SV and torch myself.
maybe dilute a little liquid smoke and paint it on the salmon first.
looking forward to your results.
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Jaime Oliver had an Rx in his series
Jamie's Quick and Easy Food Season 2 Episode 4
I couldn't find the Rx , but i think highly of J.O.
its a braise and Ill make it in the fall.
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of note :
https://forums.egullet.org/topic/153603-what-did-you-buy-at-the-liquor-store-today-2016/?page=14
Negroni Fixn's
for
latersoon !-
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get ready to Yawn !
Im a wine drinker
but over the years
the LunchLadies have finally corrupted me. these LL's:
Im entering the Twilight Zone.
and I going to try a Negroni
tonightthis eveninglater.of note that's 2.250 liters of Negroni's right there !
I did note at TotalWine there was Negroni vermouth :
seemed a bit steep more than the Bombay !
reporting later on the Drinks ! thread for the first time !
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I was going to suggest that both the time and temp for the shank was all wrong
but I thought Id let you work it out.
the SVE boys are steak boys.
even those cooks need calibration.
their strength is in comparing # A to # B etc.
I can't imagine going over 145 for meat.
even that's a bit high .
as we know time will get you tender
Im sorry it was a disappointment
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Id chill or Fz that broth
rather than reduce it
use it aging for he next batch of cobs
I hav no idea if this works
Ive done it with the iPot for stock
I used that #1 rendition e times now
for the water next time
I salt at the ver end : gravy etc.
Soooo Sweet
in the winter
@ So Cold
etc
for some Corn Chower ( using the Fz kernels ) w some
fathers Hock Meat.
did you freeze some peas ?
to put in then end non cooked but heated through w the Soup ?
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W/O reading the Final Line
I knew it was about those jars
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Ive found gallon boxes of wine
don't last very long in the frig.
they must not have ' full measure '
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Ive always found that items are cheaper in Lbs.
and U.S. [vs imperial ] Gallons.
stuff in grams sounds like a drug deal to me
the collection of blue cheese is driving me crazy.
I may have to venture into a real cheese store soon.
Tj's has most of what I enjoy these days.
but if it itches , gotta scratch it.
87 F right now
too warm for a trip to TotalWine for Negroni fixin's
but soon
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I am so well informed
but Soooooo
backward in my Results
just to be clear :
have your heard Corn Grow ?
its a very real thing
does not help you
for any results
dans le plate.
its sounds like lower frequency " squeaky "
and Ive heard it
way before IU developed M.R.
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Big WoW and a few Kudos for the Corn and the Freezing
Ive thought about that for several years
on the 4th July and Memorial day , corn dans le Huske if uch cheaper in NE
I have had visions of getting a few , and doing what you've done
and enjoying the Results in Jan or Feb after a Massive SnowStorm
after Ive Frozen to Death
after Snow-blowing
good for you
maybe some day.
not to make your day longer
re : Deep Run Roots
have you ever made CornCobStock ?
Id never heard of it before
just and idea .....................
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Im in full agreement w MC.
and Ive read similar views in several places.
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this one ?
https://www.youtube.com/watch?v=jXBig_vTp90&t=274s&frags=pl%2Cwn
look forward you your comments.
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not that this is really revenant in Newfoundland
but
there are a lot of interesting names for towns in the Amish country W of Philadelphia
you can look for them yourselves
these are real places.
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nice meat haul.
what is the ' roast - type cut ' in the center ?
thanks
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I used to grow tomatoes , as many of us have
I recall that white line in the tomatoes might indicate a Ca deficiency
or another deficiency
I can't recall .
its not so much just under ripeness . it does not go away.
I tried to look this up , as I recall getting on occasion
it might not vbe Ca so much as uneven weather conditions and watering.
it does not ' ripen out '
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Id like to hear a bit more about the mussels.
are they frozen ?
if not , how are they packaged ?
and re :
https://www.burtfarmmeats.com/uploads/1/4/1/2/14128780/retail_price_list_march_2018.pdf
Prime Rib is 10.69 / lb
is that " Prime " Prime rib ?
they don't use Kg. ?
hopeful there be pics.
interesting fresh sausage list
no Bangers ?
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that's the way Id do it
however , on some sort of show that was decent
it was noted that you get more juice out of citrus id you reverse the 1/2 by
placing it in the juicer pulp side up to start , then in the end revering the fruit
simple to find out
just cut an item in exactly 1/2 and try it each way and note the results.
best done I think before too much ' mixing ' is done
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I really do like Big Blue.
do you juice pulp side down / rind up
the other way around : so that in the end the 1/2 citrus is reversed i.e. inside- out ?
Drinks! 2018
in Spirits & Cocktails
Posted · Edited by rotuts (log)
Science waits for NoOne.
certainly not Godot !
over here :
https://forums.egullet.org/topic/153603-what-did-you-buy-at-the-liquor-store-today-2016/?page=14
I got the fix in's for a Negroni
the LunchLadies Song finally had be succumb
there is a Negroni ' Petit ' :
that's my smallest Baccarat Rotary , no longer made
there are two Rotary bar glasses larger than the ones you see here
sorry I did not include a me sure.
with 1 T each component , from the frig and freezer.
Im not a mixed drink person , for no particular reason.
I did study the Daiquiri , dark rum on the sour side for a year or so
back when Barbancourt Five Star was probably less then $ 4 a bottle
https://www.totalwine.com/spirits/rum/aged-rum/barbancourt-5-star-8-yr-old/p/13259750
Times Change.
this is not a bad drink , as I like Gin and I like Campari.
its a bit too sweet for me ,
and I am lucky as the Red Vermouth was the cheapest of the three
if there were a dry red vermouth I might like it a lot more.
studies will continue.
Im a Wine-O , ie MR
this does pack a Punch even @ 3 T total
I can for sure ' hold my M.R. '
but perhaps not so much with High-Test
I glad Im trying this.
it does seem to fluoresce a bit ....
P.S.: the small Rotary holds 124 cc , the next up : 170 cc , then 220 cc for the largest in the
pic. I did not test the two largest.