rotuts

I don't have an IR temp gizmo Ive always thought that measuring emissivity of the items was too complitcated I have black pans , and shinny nickel pans

Penzey's is having a sale starting at 6 pm E today it might be via email here is a way to sighn up for email http://spices.penzeys.com/coupon.html?mkt_tok=eyJpIjoiTVdNeU16QmxZVFl6WkRBeiIsInQiOiJjOW11b1V6Z1NhSUY1eks5OGd6NnVrREUzbm01ckJHQ3JESjJiVk5VUHlEOEFxdzFFTVZQM2g1OU5JY3FJWEVWVGlzK04xTHk3NnVTd1wvcUJhVkdtTzBhMVFTQXo5amlpZlBBVGE4Vm5wVERRNnQzUzVkM1lNWmJTa0kyT25VcmYifQ%3D%3D Ive gotten the bulk of my herbs and spices from them for a long while. Ive noticed a significant blip in their sales apparently there is a boycott penzey's movement as they have chosen to speak out politically any way , there it is. there is also a free shipping w 15 $ purchase , rather than 30 the usual.

@CantCookStillTry mighty fine looking tranche of cheese !

Ive been getting the 4 pack's of the center cut strips , vac-pouched. I ended up getting now pack a week and doing a RB-40 2 day refrigerated ' aging ' and then SV and freeze for Future Eating. it very much suits me for Beef. today I looked further into the Meat-Case and the have Black Angus vac packed meat. I didn't exactly Yawn , but there is it. one can get BA meat or not. for me choice is choice and Im careful to look for the best marble9ing in the case. however what I found interesting in the BA section , they had several cuts that are difficult for me to get in the burbs : hanger steak and skirts. I did not ask and it did not say on the skirts if they were inside or outside. they and a lot of hangers. there was a bit of sticker-shock on their prices , etc but I can't buy these unless i travel into The Big City and go to a bespoke butcher S&S sometimes has vac'd skirts , but they are clearly the thicker skirt , and I prefer the thinner. I do wonder if the 'Burgs Wegman's will survive. I do go early and on off hours. not a lot of traffic at those times.

2016 ? good to know I have not missed much at all.

@weinoo correct. I meant that there are way's that are extremely effective in passing on The Chef's Way and ways that speak more to a chef's vanity [ ed.: Vanity <= latin , Vanos ie empty ] and etc. Im surprised that there are a few chef's that still have not been rounded up that have done possible more that MB there is no excuse for any of this. MB , unlike the person Im thinking of , has far more insight and talent. loosing that is not the end of the world, but unfortunate. insight and talent are no excuse what so ever to be a #R()^*#@(R%^@#_R%@#^ to those who depend on you for your training and their future for their livelihood

its easy to think that the Yelling and Screaming is the norm for exceptionally high end restaurants. its possible. but consider a chef like Raymond Blanc. I have not been to any of his restaurants , but have seen many of his PBS / BBC cooking shows. I doubt he has to raise his voice , but cannot say that for sure. consider other high pressure work places. those that are more effective have a more thoughtful tenor yet require exceptional precision and close to perfect results, with exhausting schedules . Ive been in several of these . I think the Terror in the Kitchen is personality based , not a requirement for success

as an Experienced Outdoors Wood'sMan ie Pallets , and stuff like that PT-W is wet. and its the Center-Cut and it might warp. let it dry completely before you decide. that might be next spring or so.

@Shelby What an outstanding Deck ! Congratulations ! it looks to me like PT lumber. I approve. Mine is like that , but much older turns a nice med. grey if you can wait and leave it untreated.

@Shelby Wow so Nice a bench ! Animal Approved , no less ! not to get into any trouble here you are preserving it with ............. Hee Hee

do I miss my Garden and the three plots of Tomatoes 8 / trhance started in January in doors , with a seed amy ? and all the othedr and yes those 24 tomatoes , in their reinforcing circular container ( concrete reinforcing wire , in a bit spool , etc ) wer not the Best but locally ? I can't send you pics as that was the Kodak Days Ill give a Kudos to anyone that has an outside garded I did and I loved it we will see

yes I too walked home from elementary school and had C's tomato soup w milk. occasionally a grilled cheese. Dinosaurs had moved on from my area.

@Porthos I saw that GE show. I too use Wrights I have not tried DH brownies I use Betty C's Ill give them a try I use the BC's as a base for what I take to the Library. Ill make one of BC and one of DH and ask the library to decide.

nor do I.

Exactly For other folks. now days maybe they buy frozen ? waffels ?

if you don't keep flour in your home

here you go @shelby https://www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html and http://www.twosisterscrafting.com/best-ever-rice-krispie-treat-recipe/ TJ's has Krispy Joes Im wondering id toasted TJ's pecan's might improve them ?

mine were perfect I think i had to make 2 0r more batches just to use up the junk I talked my mother into getting

@Kim Shook love to see those RK squares ! I talked my mother into getting the ingredients in the previous century and made them I was delighted I was 4.

I think the Hunters come to Eat , and then just fiddle around. note the gift relates to food , not to re-Loading or Purdy Shotguns. just saying.

its new in MA for grocery stores to sell wine and beer its a town thing , not a state law. Tj's one town over sells wine and beer , and has for some time. some towns are ' dry ' which makes no sense to me , as there are always liquor stores at the TownLine. indeed , in my town , on the line , is TownLine liquors . why the towns are willing to give up tax revenue is hard to understand one Tj's , in Brookline , I believe also sells liquor. it a pain to get here and part. Iv always wondered on their prices.

Someone's laughing all the way to the Bank !

@weinoo maybe just for me , as Im not Prime [ ] and the do Know Everything : your link : I do have that book somewhere

in your case Id limit interest in SV to very tough cuts of meat , w good flavor that then become ' rare and tender ' you might enjoy looking into RB40 I can't say its identical to Dry Aged 30 day beef , prime or choice but after two days on a rack in the refrig you won't notice the ' foul ' odor . it goes away Romans did a similar fermenting w sardines. I can't say Id like Roman Empire Food : I think they put honey on everything. cheers again

@Ann_T outstanding " Meat & Potatoes & Trimmings " of course its much more than that. and fine looking bread I can't recall if you do SV. Id encourage you to try RedBoat40 on home-aging a steak or two 2 days in the refrig on a rack. if you have not used RB40 , don't let its initial ' aroma ' put you off. once cooked it has no resemblance to its initial extraordinary foul beginnings. I can't seem to find the ref. to the method. they used 3 days , I chicken out at 2. cheers !