rotuts

hope im in the right spot. In reading fiction from various places around the world I encounter new dishes and try to find out what they are. Im reading an Icelandic book now , in translation of course and have come across Salt Cod w boiled potatoes and Dripping. SC and BP are easy enough to track down but not so easy the dripping part the implications in the book is that this dish is uniquely Icelandic any ideas ? google had lots of pictures but very little if anything on the drippings thanks

a shock its going to be a very long sad day for so many a lot of insight now lost. R.I.P.

very good and thanks then there is this oven in the same show Season 1 : it has a significant professional hood etc and could his be a Combi-Oven ? credits go to : " Baked in Vermont " https://decider.com/2018/01/03/baked-in-vermont-sandra-bullock-sister/ of course , Im not interested in her sister just the oven decent show theatric's are well there Sooo what's this oven ?

@Norm Matthews thanbks

just wait until the $%I&*%^#W EggPlants arrive ! weeds w good PR.

all the combi-oven people were very nice when I called them. none of the knew why there were no home versions even Miele this one https://www.yaleappliance.com/Ranges/Miele/Induction-HR1622I.aspx could easily be made into a full Combi. for that price , why not ? you plumb it in for Steam Bread Baking but not Turkey.

I once ordered something, from somewhere and after my name , but before the address ( street ) I added a fake restaurant name. I dont recall why. in a bit i started to receive free restaurant catalogues and some very interesting restaurant literature. until I moved the stuff was really interesting

@Norm Matthews would you be willing to share your new ML Rx ? what about just torching the ML ? would that be easier ?

@ImportantElements good TriTips air any other meat Beef or not much better w a SV start just saying.

@ImportantElements nice have you looked into SousVide ? consider it as another element of Cooking.

@Nicolai yikes ! when you do it you do it right !

nice tip on the Ends. Ill include them in my next order

Ive ordered from Fathers' several times i had two packs were not completely sealed. I the packs move around while shipping which causes this I resealed or you can just freeze those. Im very impressed w the ' value ' Ive gotten from fathers :m Bacon seasonings and Hocks. I also love Benton's bacon and have a few packs from when my sister used to send them to me.

i saw the Star and thought B.S. Thank God it not a CombiOvenj ! or I Wouldn't Sleep At All Tonight ! thanks !

this is a screen shot from a show Ive recently seen Vermont Baker so all credits go ther and some time ago I was able to go to King Arthur's Flour store in VT a few times a year ; thanks !

I remember Payday's as pictured above. a candybar w great potential : PeaNutty , salty , soft caramel the problem was for me the nuts were stale I preferred BabeRuth for that reason. not as salty ... but better PN's

@Anna N Duck was at room temp ?

@liuzhou you do have a talent to bump into the right people Ive never thought about pineapple in FR. Ill keep that in mind for the summer thanks !

@FrogPrincesse inteeresting do you use a ' wash ' before they rise ? how do you bake them ? what do they look like before they go in the oven ?

Ive now worked w the Other Two from the TJ's PoChocolat today : I fairly sure the two PoC's were out of the freezer for 8 hours for the above Kitchen temp : more or less 70 F an average for those hours. I did not take a pic when I though they began to rise the above baked : I used the CSO on steam bake , and put the above in not long after I started the CSO I think these came out after 325 F Steam-Bake at about 22 min. as The Guru of all Eats stated : change one variable at a time Aaron Franklin " Franklin BBQ " you might see some Eps on PBS ! its BBQ not PoC's still delicious

not really new : this is the last set of 4 W's NY Stips that Im about to put in the refrig for their two day stay then SV as before. total 4 packs of 4 = 16 steaks , or 32 packs of 1/2 steaks for summer sandwiches Im posting to confirm Im an Idiot. these packs are the devilish difficult to open , and Im not a fan of that part however , I do keep the meat in the packs for a week or so before I open and RB40 them for their final two days very loosely covered w parchment paper I noted on this pack that on the end there is a flap that you pull the bottom plastic off so its actually very easy to open after all ! your vac-packed meat(s) might have this or not. I though Id point it out if you've been having similar issues w these packs.

Soooo Tasty so Ill give the other two a much later Proof if I can stay up that late

@Anna N good for you. but ..... no pic today from the Tigers ?

@Anna N I can imagine my Dreams Tonight in BOS chinatown there are some Hole in the Wall places that have duck , Pork etc like that. but a tiny bit Question-able. Ive seen some Peking ducks there , 1/2 or whole and many other items. Ive gotten the Char Siu from them, hanging right there in the future , tell KB : why not both ? maybe in the late fall , when its much cooler , it not quite yet snowing Ill get a P.D. and deal with it and freeze the rest as Im possibly addicted to cooking videos the real vids BTW i.e. cooking there was a series from Australia that got a lot of items from a Chinese shop in-between BOS and GTA and made 4 things from the whole Duck , Peking or not I remember a Shredded Duck Salad. Yikes !

@Anna N Id love to see more of that shop .......... wonder what would happen if one went in and pointed to specific areas of THeBeast ? BTW is that CharSiu on the lower R ?