rotuts

everything is tastier w Brown Sugar Light or Dark just saying

@Shelby Nice. didn't know you had locally grown prosciutto Heee Heee do you have locally grown Galia Melon https://en.wikipedia.org/wiki/Galia_melon if you can grow this to ripemess you might really really enjoy this w your Local P. as far as I remember its a cross between honeydew and cantaloupe to die for when ripe.

@Anna N Yikes ! and Im going to have something Fz from Trader Joe's ! tasty for my dinner but not neat what what I see above I did have to do some Acute Personal Hydration Therapy this AM I had a Verizon FiOS '' OutAge ' ie no internet for a few hours. long story short a learning lesson for me and MC , but he is only interested in his 1/4 can of Frissies Fish Pate in the AM

@HungryChris thanks for the pics ! Im glad a store like this is doing well enough to expand here and there. My Aldi is about 20 - 30 min away, and smaller and not that well stocked the few times Ive been there. Im a firm believer that decent competition helps everybody. how far away is your Aldi ?

Moules-frites is a classic dish from Belgium. and superb when done well the two items go together seamlessly. I though every body knew that.

burp

@HungryChris you have some of the finest ' fresh ' seafood around. Had I been in your area Id be digging for clams w this : https://electrek.co/2018/08/24/q-yachts-tesla-of-the-seas-all-electric-day-cruiser-yacht/ that being said i personally prefer doing more work in the kitchen and less on the plate. no matter Id carefully process those Beauties in the Kitchen then more time for Wine in the dining room just me.

She had a French Bistro in the Boston area that I was unaware about. I could have afforded it on occasion as it was not expensive , but very French w a fixed price menu. I saw her on one of her earlier PBS shows and learned early on how tasty and inexpensive Blade Steaks were. the key was to cut out the central tendon before you plated , and have a a Large Labrador handy to catch the trim. I will always remember her point , in a classic french accent while cutting out the tendon :" These are for the Doug " I indeed later had a two large Labradors , but they never got the ' trim ' I have her books , and refer to " The Making of a Cook " from time to time. The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

@Anna N thank you to nudging me into doing some thinking mos chef's of J.O.'s caliber have their own line of knives and pans if they can so here it it : https://shop.jamieoliver.com/cookware/jamie-oliver-by-tefal-hard-anodised-non-stick-frying-pan-30cm/11391788.html it has " a titanium non-stick coating ' my guess its the pan you highlighted w a different handle that is unique to J.O. it says its a nonstick that one can use metal utensils on. I wonder ......

here are two pans Im unfamiliar with : this comes from the Australian show : The Chef's Line. several cooks were using this The second pan comes from Jamie Oliver's show Jamies Quick and Easy Food. it looks a lot like a T-Fal https://www.amazon.com/T-fal-Nonstick-Cookware-Thermo-Spot-Indicator/dp/B000GWG0T2/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1535125129&sr=1-5&dpID=21UQpzHn4FL&preST=_SX300_QL70_&dpSrc=srch I have several of these , the version that goes in the oven. I have not see a T-Fal pan w a metal handle. any ideas ?

its the second week oc competition. this year the banquet is in St.Bart's Great Hall , the oldest working hospital in GB the banquet is to honor the National Health Service. I mentioned The props might have taken over a bit. in todays ' leader ' there was this : for review purposes , the blue lights are rotating , and then the other things you see its not onto days menu , but Im guessing it a Dessert Comming Up. today this the Meat Course , and this ; this is Goat in 5 ways its a shame they didn't ask me to be a Judge ! hope someone can tune in.

something new on eG every day ! never heard of anyone hating tomatoes , fresh from the garden Green Bells , from anywhere, for sure. just not perfectly ripe red tomatoes.

@Anna N possibly but probably not as you are an experienced Ricer not washed enough ? drip dried ? see you have already thought of those things and not let them effect Your studies. your GD might enjoy a small , but Fuzzy item you find for very little in a thrift shop. work on what youy have pls post future results. then there is Of Course the 3 qt iPot w various add ons.

I had an On-Off rice cooker for a zillion years Hitachi they work very very well as long as you do not scratch the Rice-Bowl container

seems like everything is better N.of the.Border probably not Scrapple.

yes thanks I had not realized there were so many electirc iPot like pots around.

as mentioned elsware Great British Menu S 13 has started they use very interesting items , from time to time. its a BBC British show. on the first week desserts I spotted this ' Pot ' its electric and reminded me of the Canadian iPot : all credit goes to the BBC and the outstanding Chef's involved. So is this an iPot ' across the pond ?'

@Daily cooking Outstanding ! I sure hope you might most some more ! Cheers !

@robirdstx lets jus review my what ever the damn things are called Im a bit bereft on my meal but I find it outstanding that some many here have meals as you have had.

@Shelby is this the Rx that was Lost and is now Found ?

If they come and check out anything Im told my li Local its a Circ. i.e. a circulation not that other thing and the more Circ's the more money they get from the Bean Counters across the street. good in a convoluted sort of way

Good Odea i gave my Anova V1 to my local library w a few suggestions for simple cooking. for the Librarians a town and 1/2 over has all sorts of stuff like this for load w you library card Anova V2 and crockpots and stuff to shampoo your Rugs, ver interesting and innovative for them including a huge selection of cake molds for very special birthday cakes you can make with them Ill PM you the library and call them they are very helpful for you lib get the Anova bluetooth for < 100 USD. cheers

@HungryChris """ The last of my mortadella """ C*R*A*P you need to ReUp its that simple

its a lurker

I had the feeling in the usual fashion of eG the eG Chocolatiere's would have been all over this way before the NYTimes got to it indeed , NYTimes Food probably gets a lot of ideas here by lurking.