rotuts

@FrogPrincesse it seems you are having a Fine Tine ! thank you for sharing BTW : whats nest ?

@JoNorvelleWalker interesting are you using Mavea Filters because : a ) you have a bazillion , for some reason ? b ) you feel they are more effective than Brita ? if b ) is the answer Id like to learn about it Im fine with Brita BTW and drink the water out of my tap as its excellent town well water . I just would rather remove the Ca for there effects on my gizmos

@Shelby "He went on to say: '[They understand] muscle expands greater than fat does,' adding, 'the leaner you are, the greater expansion you have.' " interesting article. I saw the 180 oyster show. but the above make quote makes absolutely no sense at all . I have no idea how they do these things they must have a very large stomach , from ' training ' so hard.

@Duvel I have not had Yukhoe. in a long long time thanks for the reminder . when done right its might might good. did you get a raw egg yolk ? or is that a No No these days ?

Penzey's has another sale w free: free $31.95 value Embrace Hope box and 20 minimum for free shipping you type in " America " I don't think you add the box to your order , I think it appears free after the code is used https://www.penzeys.com

2/10th you say ? 1/10 th from each.

@JoNorvelleWalker is it one of theses ? https://www.amazon.co.uk/s/ref=nb_sb_ss_i_4_5?url=search-alias%3Daps&field-keywords=brita+filter+jug&sprefix=brita%2Caps%2C220&crid=3XBY7D2P0UGK is there a particular reason ( pardon me if you mentioned this earlier , but its still Hot Hot Hot here } a US Brita ? https://www.amazon.com/Brita-Lake-Model-White-cup/dp/B078TJX14S/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1530883764&sr=1-12&keywords=brita+pitcher ?

i personally wouldn't mind having 2/10 th of the cooking energy the LunchLadies have.

Im wondering if the strips are cut from a sheet of apricot paste that has been dried forgot the name for these sheets. Oh yeh , 20 years from now , 3 Michelin stars for sure for him .

@Constantin Peters thank you for pointing out those videos. I have very few ' italian ' cooking vids and the ones on the first ref https://www.youtube.com/watch?v=oF_G2a8xsa8&lc=z23mv3253t23clkpv04t1aokgkmzh2pvgdna1ypxjdgobk0h00410.1530813694153922 I urge those interested to see at leasts this one. esp the last rendition saute pasta when 1/2 cooked ? nice I hope to figure out a way to see all of the videos from the above Italian ref. great fun to hear italian again , some of which I can understand. a very ' musical ' language if you will thanks again. hope too see vid 2 today , but its very hot here maybe they make some Iced Pasta ?

BTW https://en.wikipedia.org/wiki/Adam_Richman

@Shelby you probably liked that show on FoodNetwork' where sone guy who's name Ive forgotten went around the county to very interring Eateries that had a Challenge : eat a billion pound pizza w a zillion topings and its free i watch it for a while via D/L as the places were very very interesing burger /chickn / /ec jpints

@Shelby your are quite the expert thanks for carrying that the water dip must have been the Key.

Shrimp + Youth is a bit different than ground Sodium Bombs BTW : where exactly are those two buns ? the buns are the killers I think expanding , expanding , expanding

Some time ago I had 4 roommates in College everybody ate at a central cafeteria w 6 different dining rooms w the same decor and food some times on Friday there was Fried Shrimp lets say medium or so , batter crispy but not overwhelming to the Fried Shrimp Experience you could take you plate back to the Line for sends , thirds or 33's I suggested we have a Shrimp Eating Competition no prizes you had to leave just the tail on your tray for Verification , if need be I of course Won ! 119 confirmed shrimp. second place : 79 etc. I did note at about S # 45 one's mouth became a bit dry small sips of Ice tea or what ever helped that. on the short walk back to the Dorm , no real issues they a lay down in my bed , and not really in any pain became a bit concerned ? was I about to die , later ? worked itself out,

I do love the cocktails the LL's make even though I don't drink them no particular reason I did study Daiquiri's for a bit some time ago dark r(h)um ones back then the really good r(h)um coast < 5 USD for 750 Barbancourt 5 star and many from St martinique

Ive actually seen the WeinnerMoble Once quite some time ago maybe this one its in the Ford museum Detriot.

@Yiannos "Do you just smell like hot dogs all the time? "

I decided to mention this here , as its at least " fast " : https://www.aol.com/article/news/2018/07/05/counting-error-nathans-famous-hot-dog-eating-contest/23475644/ only in America. digital rep[lay comming and at least a million dollars we're wagered I have no idea why the contestants are still alive.

looked up " cook's brand " fish sauce as i had not heard of it found this though ; https://ourdailybrine.com/fish-sauce-taste-test/ is CB brand $ 15 more than RB40 ? RB40 is $ 4.49 ( 250 ml ) at Tj's and $ 7.++ at WF across the street

thaw two out in cold water . pat dry and go for it before the refrigerator gets too full unless its already too full No of the PC Id say unless it comes in a really nice box

BlueCheese + Ripe Pear = Heaven maybe some tawny port ?

@Nicolai personally next time try adding a few tart pickle slices half sours ? on the sour/crisp side ?

room temp cherry what ever might be nice perhaps with some Crumble ?

just to review : fantastic Cheese Spread ! bit and pieces might be good in an AM omelette or a CSO Toastie just saying