rotuts

the Refrig's : Athlete : lots of proteins Student : no ramen . what student refit has : Romine centers ? Fresh Strawberries ? guess times change . back in the day , the refrigerator was mostly empty. Gourmet : qual , venison osso busso , mushrooms , several wines , both white snd red . dukmlivers. yikes. Im pleased the show is not simply repent the previous years format . entertaining twists , but none really affect each teams results .

I grew uo on the west coast , yet went to college on the east . late '60's to early '70's back then there was student stand-by/ SFO was home to United , so its was AM fight United to BOS. got to the airp[ort early , to get in line for the student seats alway got a seat . some flights were almost full. United in coach was chicken or steak , and the steak was filet mignon , w veg x2 a lot of green beans for the green however the FM was cooked and reheated so it was medium and very tasty , and the GB were not over cooked. back then military in uniform also flew at a very reduced rate . from time to time , on an empty ish flight , extra dinners were passed around by the stewardess , first to the military members , then to the college students , ie me ! nice to have 2 fillets , back them never had the chicken. and as an age related issue , no young yet amusing Zinfandel w the FM .

Episode 2 is here and the show continues to have interesting ' events ' still a bit tongue in cheek , and amusing : first is a Speed Relay , where you make a series of items , fast to produce a burrito : the team m makes one at a time , moving through the series the slowest team is eliminated , thus : and Id enjoy any go these , including the slowest team the next Event is interesting : three refrigerators siad to contain the usual ingredients of a Student , and Athlete , and finally a Gourmet Foodie using these ingredients , the team has to create a ' Full BBQ Meal ' how does a team pic its refrigerator ? but of course , an Egg Spoon Race . this show is a lot of fun , but Ill tell you , Id love to eat any of the food prepared OutDoors ! tune in if you can

there was a BBC ( or similar style ) food related show that showed various international kitchens high high end hotels and the like. one was onAirline Hubs , and this was probably Emirates ( or similar ) long haul first class flights from Dubai ( or the like ) food made in advance to order , meticulous , and the ability to rapidly add food at the pst minute. kitchen and ingredients looked fantastic why not ? each unit probably cost the flyer many hundreds of dollars. still fun to see a large unit professional kitchen working smoothly.

@liamsaunt thank you for sharing. and thank you for the menu's

as in my salads using similar ingredients at the tomato // sardine dish , Ive added no added salt seasoning mixes to the spinach curry powder is especially nice . I have three that are fresher that the several from Penzey's : the one on the R came from Amazon w the S&B . it filled out my order for free shipping . its very nice ! all three are different , and all three are very tasty in this prep. Im going to re-order my set from Penzey's soon. they still have flavor , but not a lot of aroma. there are Indian stores near me . I might stop by and see what concoctions they offer . as soon as it get significantly cooler.

@Tempest63 fine video. looks exceptionally tasty. you can soak out a lot of salt from cured meats but you can't soak out the cure itself. its irreversible protein change

@Norm Matthews that cake looks mighty fine to me .

@KennethT thank you for 'a repost ' again , I did not mean to imply anything about M&P's use given that im interested in how smooth the M&P was when you got it , compared to others you considered. as in most things , the item made with better materials and properly crafted is what's your after . Id love to see more detail of the M&T after you break it in . looks like quite the item , and onlyavialable locally. congratulations.

Pics ew tomato dripling all over Hernry ' muzzle ' much appreciated.

in those cases the issue is enable damage when they are much much older . the a cumulative issue . I regret bringing this up if you use a M&P that grinds , gets both parts as smooth as possible first.

Gormet he is , after all. he will ask for olive oil tomorrow

im hopefully that misrepresent the use , and care , of a M&P . if the M&P is perfectly smooth , of a very hard material . it does not do its job by abrasion , but my pounding . thus very little , is any , material from the M&P will be ground off in each use . If the M&P does its work by grinding , ie either one or both units are of the same material and rough , some material will be ground d off into the food . that's it .

the issue w M & P's is if both components are not perfectly smooth think polished marble , perhaps the grinding will result in material from the unit , in the food . its dose dependent in that case . perfectly smooth marble probably does not grind , but crushes . I didn't meat for you not to enjoy the unit after all , you might not be using it 6 times a day. enjoy

indeed you dont. but you do eat some very fine dust possibly from the grinding,.

@KennethT nice ! be careful with it the enamel on your teeth might not be a fan over time .

@Shelby I dont think your hunter friend comes to primarily hunt. just saying.

@Smithy cheese is aged . sometimes mould is added for its taste effect down the line . blue cheese is a good example.. if you look at the rind on camembert etc its white mold. J. Pspin did a fine show on taking all the cheese bits in the crisper , or wherever you keep the cheese and blending them all together making ' formage forte ' its like that . Im no expert , and I would not take my advise if you have any doubts Id personally not each a cheese that is wet w mould or slimy mold. but don't take my word for it. indeed I have a block of Tj's Montery Jack , in its original wrapper , aging in the crisper it dries out a little , and has a much more pronounce taste after a few months. Ill try it soon. I discovered this effect for thje M.J. by chance many months ago so decided to age one brick from scratch.

pic ?

this is Trader Joe's fine cheddar home aged in the crisper loosely wrapped in ids wrapper , then in a plastic bag scrapped off the blue mold. made note no wet or mucoid mold , the result was very tasty hints of ' bleu ' very pleasant w an apple for desert.

@Duvel consider making the other half pear and feta . for 'The Family ' while they are snarfing that down you will have the bleu for yourself. they might chage their minds after tasting the feta half. so guard you half carefully.

@Duvel I think a pizza Hawaii if a fine pizza with proper ingredients : you've got it right : smacked bacon m and ripe pineapple never made a Pear and Bleu ? ( Crumbly Bleu or many be feta ?) neither have I . but I can imagine it , noting the salt content of the crumbly bleu or feat . and you wouldn't peal the pear , of course. just saying.

@Duvel Id love a slice of each . both look delicious.

I have been working on this dish : Sardines w spinach salad topping lets call it on this version I added TJ's balsamic glaze on the tomatoes . the bottle was right in front of me this didn't work . the glaze is tart , which alone might have worked , but also sweet. sweet didn't wowrk this is the current spinach concoction : thinly sliced spinach , kimchi , saurkraut , green windows onion and red onion. w some mayo to make it creamy . Ive been adding more of this lately , on top of the canned TJ's sardines campari tomatoes on the side w mini shredded wheat . Ive been using more of this also . and I started to re-shread the S.W. as there wasn't enough auto re-shredded on the bottom of the bag . realized didn't have to be completely shredded. nice dish cold. tomatoes are room temp. the rest cold from the refrigerator , including the plate.

next time you visit Costco , take a look at the device . they say they clean the unit regularly thgouthout the day. as ive never tried their meat , my guess is that if you cook the meat as a steak , ir fast you might get a chew that's a little more tender . the technique is not going to affect any slower method of cooling. the issue , are surface bacteria introduced into those spaces thus cooking 130 F is a concern for the time the meat takes to heat up to 130 F such as a several lbs roast , SV'd whole at a lower temp. the meat might also be unsuitable for aging in those UMAI bags . however , I was told by a butcher there , in person , a while back that if you don't want the jaccarding , they will wrap uyou up the cut w/o the process , at the same charge.