rotuts

@Shelby 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 .....................

Im in full agreement w MC. and Ive read similar views in several places.

this one ? https://www.youtube.com/watch?v=jXBig_vTp90&t=274s&frags=pl%2Cwn look forward you your comments.

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.

nice meat haul. what is the ' roast - type cut ' in the center ? thanks

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 '

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 ?

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

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 ?

I wonder where BezosBot spotted this price.

it might be buffed up a bit with a "" face "" on the front two eyes , nose , smile etc

@JoNorvelleWalker makes sense "" Bazillion is a strong word " nah. its my Initial Unit , the Index now a Trazillion , that's worth talking about

And Im routinely pleased with M.R. P.S.: that might be me , or possibly not for sure it not the LunchLadies

@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