rotuts

@Anna N see you get FineCooking. so do I

yep. and I was able to eat there. which is how I know about the book. decided to buy a used copy " very good ' for 6 bucks go to amazon above and click on used well worth it.

I have not seen a ref to this and Im hoping this is there right place to suggest this id their next book cheers

just to review ; My Local has it. they did not offer to Plow Me Out to get it. they said they tasted it and it was OutStanding. looking foreword to it ! Kudos to @blue_dolphin

@weedy well , when you're wrong , at least your are Outstandingly Wrong. MCC is not that bad , much like Manhattan itself. just make sure you have a Ticket to Leave as soon as possible. just saying. take a look here : https://www.youtube.com/watch?v=bXUsG-1kgT0 N.B.: """and some celery , which is cut into an even smaller dice : I don't think people want to eat chunks of celery. but celery gives it a really nice flavor " I completely agree : Why not put a hole celery stalk in and remove it /" Jasper While is a wonderful NE Chef. he used to be quite round but has figured out how to slim dowm good for him. Ive eaten in a few of his restaurants. He is the real NE Deal. this is how you make NWCC , just use a stalk of celery and remove it his fish chowder is of course also to tie for. http://www.pbs.org/video/julia-child-julias-kitchen-master-chefs-new-england-fish-chowder-jasper-white/

Ill pick some up after The Storm.

in the low '80's I used to work almost across the street it was a fine place to get a pitcher of beer on Fridays after work when they still made it. but I stopped eating there when the Sauerbraten was still good , but the home made BlackBread vanished.

@Honkman thanks for that tip. Ill look into Brownwyn I haven't been to JW in a long long time 1972 or so. so it probably changed for the Wurst.

Fantastic w Ice Cold Milk !

I love German food. in my area ( BOS ) there is or was http://www.jacobwirth.com fantastic Sauerbraten , red cabbage and they used to make their own Bock Beer , and bake their own black bread I think its closing due to poor management the day after Prohibition , it was packed and they ran out of their bock beer in a few hours. I of course missed that but my father was there ! and then there was https://www.theberghoff.com the lunch menu was the same as the dinner menu but cheaper. same portions ended at 3 pm. I used to save up when I was attending the UofC and get there at 2;45 ! again not really a pro to the topic. German Food Ive had here and n Germany and Austria tended to be both delicious and very filling . maybe too filling for tastes these days.

this item is about as deliciousness as delicious can be. it good quality chocolate cake w a thick layer of Ch.Mousse and chocolate cover. its the easter version and seasonal the same type of thing comes at Xmas , shaped like a tree and Valentines day shaped as a heart this years VD version was spoiled by a heart shaped large piece of sugar on top of the cake the above is about a 1/2 serving portion. I should be pleased this is Seasonal , as Id scarf them all up if there were there every day. delicious ! I didn't cut one in 1/2 because Id snarf the all up !

@HungryChris food looks great on your SeaCruz ! here you go for CT ( hartford )

here you go : a little pre-view teaser : the 20 ++ CB's are in this Cooler-SV'der that an old SousVideMagic doing the work , covered by some old blankets.

@Ann_T I admire people who make their own ravioli so many more interesting fillings if you think about it. and fresh homemade pasta is so much better than purchjased I used to make them but Sloth took over. one of my favorites was left over BBQ CkWings ( I made a zillion on purpose ) just remove the meat and skin , chop and put in a ravioli ! the Rx for those wings came from an old book I can't find any more : Frog Commissary Cookbook this one : https://www.amazon.com/Frog-Commissary-Cookbook-Steven-Poses/dp/0940159732 it had about 16 things you mixed together and soaked the wings in. sign

@FeChef I started late. they come out of the SV-Cooler tomorrow Ill post a pic if I remember of the cooler ; 20 + packages but mine are rather plain. this year after reading @gfweb version I added Penzey's granulated garlic to about 1/3d lots of snow here. after I rapidly chill , and dig out my weber ,l Ill cold smoke 8 or so and debag those. Ive done that before and they made the best tasting sandwiches all summer long ! but we all know your gets my vote for Best of Show !

@curls thanks for that ref. I can't take credit for 140 / 48 many people here on eG do that. and adding a few hours is always possible. I think @gfweb does that and possibly @dcarch

@Anna N sorry this didn't work out. Ive found that Meats ( possible clams ) just don't do so well at those higher temps in the iPot. I doubt you went to the trouble to find fresh clams. NECC , and NEFC ( clam chowder , NE Fish Chowder , with Cod [ good look finding one these days ] ) are not highly flavored soups. Im sure you've had some fine ones over time and the salt pork or bacon adds a lot of sublet flavor w the milk / cream you might use canned clams , but add them after the cooking but what about Muscles ? those come from Canada , eh ? farmed , maybe frozen TJ's has them just a thought. always enjoy your Hard Work in the Kitchen , so I can pay attention to Personal Hydration.

Facebook is Evil. .

@HungryChris Nice ! what the fruit ripe ? id go with more eggs. BTW 8 - 10 maybe at your Home Hacienda so Nice timing ! get Fortified ! looks like a FirstClassCruyise good for you ! 8 - 10 !

@indag your ref. above might be off a bit. no turkey in the above as far as I can tell.

@dcarch I was waiting for your CB pic. Its a Yearly event ! thanks

thanks for the HeadsUp I have it requested from my library.

yep

Science Marches On : a modest request : the next time you make your ML in your usual way if you can , once you take it out of the oven , to your liking keep track of your internal temp at that time. once you slice it , what it the internal temp then ? just curious. thanks for your input in advance.

@gfweb OK Tolerant in The Kitchen is not my favorite word : I prefer delicious ! try 140 the next tme you will need an effective panade so the ML stays Together and is not Crumbly Crumbly ML : -> back to the drawing board I think