rotuts

GeeWizz w food like that Id stay and have seconds then maybe have a nap and get ready for Dinner !

this might only interest me : I ended up getting two Anova BT's ordered one day apart w my email coupon : $ 87.20 delivered I got mine two days after ordering , regular free shipping. the second has not been sent yet. that's a little over a week I wonder if they sold out or rfeally depleted their stock. I told you this might only interest me.

Interesting : more stuff at Bezo's Market for Prime Members [F.D.: Im not a prime member , but I own 2 - 4 shares of AMZN ] NYT : https://www.nytimes.com/2018/05/16/technology/whole-foods-discount-amazon-prime.html might have to delete some cookies to see Halibut fresh wild is 1/2 off , 9.99 in Florida. https://www.usatoday.com/story/tech/2018/05/15/amazon-extend-prime-discounts-whole-foods-customers/612231002/ etc

nothing wrong w adding stuff you like. its just not aTortilla Española anymore. tasty as it is w more stuff. BTW : in Spain , at least Back Then a picnic in the Country was a national pastime : any field would do outside of the City or Town and the T.E. was a staple almost everywhere. I don't think anyone ever made one. not going on a picnic anytime soon ? a major constituent RoomTemp for those who took their lunch with them or a snack in the afternoon

Ive spoken to several butchers in main-stream supermarket " service " meat counters. they beef comes in boxes in large cryovac'd bags , which they then trim for resale. sometimes the ' lesser ' primal cuts are labeled prime , as they have come from a side of beef that was indeed prime. these are trimmed as usual for the store and added to the meat counter either ' service ' or packaged . that's why some times in the ' choice ' case you can see cuts that have much more marbling than their neighbors. to sell as ' prime' in these stores it has to be more or less a t-bone or a porterhouse. no one who shoppes at these store is going to buy a prime blade roast at a prime price.

potatoes , onions , eggs , olive oil, salt , maybe black pepper nothing else debate here on the type of potato. excellent cold, the next day make two

I love gluten I can't imagine this formula have changed in eons. made this stuff well before Gluten became a cult . and I lie my Food Starch modified , less work for me. love to know what exactly the , 2% pork is exactly no matter , this soup is for me. Fall and Winter I either smooch up the soup a bit w a hand masher or an electric hand blender a bit. as Ive lived in Spain , the pinch of Spanish Smoked Paprika give it a Continental Flavor.

no celery. of lots of Sodium This , Sodium That , and Sodium TheOther. way down the list is Navy Bean Powder. first is Water , then Pea Beans ,Tomato Pure ( i.e. Water and Tomato Paste ) , Bacon ( and those pesky Other Sodiums ) carrots. Ive seen clone Rx's and thought about trying them. Have not gotten around to it.

I missed this thread initially I note it was ' short lived ' suggests to me Many are Hiding something I love bean soup. the gold standard for me is Campbells Bean w bacon when energetic I slice up a rasher or two of bacon , and get it crispy and add it to that soup. I also add a pinch of Spanish Smoked Paprika ( Penzey's ) Ive had bean soup all over , including a zillion years ago Senate Bean Soup. Campbells is better for my taste. of copurse the conglomerate that owns the camp bells label knows this C's BwBacon soup never goes on sale , just to spite me.

Ok , Ok, Ok ! " from one of Die Hard Movies " i.e. Joe Pesci well , Il get my Coat ! My Dinner : yes that's RaR with a nice avocado ; salt , balsamic etc I used the Micro instructions on the RR box : here is the Roni with butter I melted in the Micro first oddly the Roni did get brown the above is with their recommend dose of water and the Packet then as they suggested this came about ; as above my dinner well I was greatly surprised that the Roni did not have such an amount of Industrial salt that I could not taste it my only gripe is this : why am I paying for Advertising which I choose not to its a brand name had i used a bit less water , the Roni might have been less moist a nice thing am I suggesting y0u go out and buy RR by the container load ? nope. there is something going on here if you might like an item that takes a few punches on le bottom-es of dour micro while you do something else. nothing " Pure " about this GMO , maybe plus things I have chosen to look into and might not be able to pronouce 'and , as another problem : there is Pasta-a-Roni and thats not from ST AgraCon might like you to believe it dont

Yikes : look what showed up in my bags from Market Basket : 2895 mg of NaCl per box. they have MicroWave directions : Beep Beep , done and it says on the box you get browning ! however , being from S. of SF : thread was on eG some time ago : https://forums.egullet.org/topic/109019-co-inventor-of-rice-a-roni-dies/?tab=comments#comment-1484270 Mods : I will provide my dinner dish eventually.

there is an email coupon that adds an additional 20 & off that.

some time ago , I convinced my sister to go to NOLA for a meeting a read deal meeting I have not been there , but saw 2 PBS Great Chefs of New Orleans series on PBS no longer available , but that series , and the other Great Chefs series were stunning way before Cable and celebrities so she went to Brennan's as a single woman , she was a bit nervous they saw that and whisked her up to the Upstairs dinning room with a great deal of grace. she told me all about the meal , as I had made suggestions vis email which were yes printed and taken with her way back when pics were problematic , i.e. dial up. no FaceBook though we had both lived in France and Spain a long time ago , and some some European travel at that time w our parents by train she said it was one of the best meals she had ever had. we were both pleased BTW I know your trip is coming to the end and Id like to thank your for letting us [ i.e. Me ] go along. thanks again ! PS Bananas Foster was on one of the Great Chefs of NO episodes Id never heard of it but used to make it all the time for my parents when I was home. gobble gobble Ill start making it again thanks for reminding me not to look for some http://www.totalwine.com/spirits/rum/aged-rum/barbancourt-5-star-8-yr-old/p/13259750 probably not the 15 yo or something from Martinique cane based Clement ?

@ElsieD wow had I known about this and it existed some time ago I would have figured out how to grow in in MA other : thanks for your qualifiers Ill lust after something else which is never a problem.

Oooooo 99 Ranch I used to go to one S of SF , on the Penisula nice I have OK asian , and more involved Asian in Chinatown , BOS difficult to get to but Ill keep that in mind.

@blue_dolphin more or less dying here Im going to have to Up my Fluid Management and MR schedule do they look Perfect or war ! Id be interested in a few more particulars ; where did you get them ? easy to get or hard to find ? i have so many projects on my List this might be somewhere near the top.

Oh My ! Ive never had fresh wasabi grated just before you get your Sushi etc. I did see , sometimes back . a reputable British food show and yes they are that went so some place in GB that's growing it. etc in fresh water etc , and very secret as it so expensive and perishable. they tasted it fresh ground , and I have no reason to believe the shows presenter had any reason to exaggerate. in Canada , rats. however , is the real wasabi powder , when re-constituted worth the effort ? Im keen to know.

perhaps its a version of rillettes but with more fat , and finer ' solids ' with the right bread , gobble gobble.

@scubadoo97 I havent cooked a fresh scallop at home for so long I can't remember how I did it. these days they are ridiculously expensive , and far from the freshness Id like I think I used to chill them for a bit in the freezer first to firm up I am in complete agreement that even the hint of OverDone ruins them.

Trader Joes has it , as does Bezo's Market ( WF ) its twice as much at WF

@ProfessionalHobbit what was " lard mixed with chopped pork; " like ? Porcine Mayo ?

of note: the iPot v.4 ( maybe ) this one is back to 148 or so USD from 99.99 USD yikes Bezo'sBot doesn't miss anything

Ive never had problems w my two. I recall some V1 models did I use Coleman or Igloo coolers , as I think the insulation helps keep the water temp stable and I can stuff a lot more SV bags in there and not worry about circulation to the corners. My Anovs's move water I can see , and w the insulation enough for even cooking even if fairly full Id fill something up to the max line , let it run for a while and check again. Ive also found it helpful to use a Sharpie to mark the min and max lines as they are easier to see when under water. try all or some of the above and see. make sure the metal sleeve is on correctly let us know how that turns out. if you are not happy after trying it for a few trials email them they ( used ) to have very good customer service good luck

red boat 40 : even Walmart has it these days , as does Tj's https://www.walmart.com/ip/Red-Boat-Fish-Sauce-40-North-8-45-Fl-Oz/31002177

N.B.: Ive thought about the Jus in the bag I thought that a bit less , but just enough of RB40 might be involved perhaps yes or not the W's boneless Short ribs were in the SV'der for much longer that might contribute to the Jus