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rotuts

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Everything posted by rotuts

  1. @Alex interesting '' Italians on social media reacted with fury ''' I really doubt it . still , a free Kudos to the first person that actually sees this in a store.
  2. rotuts

    Lunch 2024

    @KennethT those noodle look delicious are they wheat noodles ? they have a bit of the look of rice noodles , just a bit. maybe because they look very flexible , more so that most wheat noodles. Kudos your way !
  3. I decided to continue my PP studies : this is the bread Im using , fresh every day @ TJ's , but not Monday: TJ's caries this version , and a whole sourdough ( excellent , slice it yourself ! ) and a whole grain , sliced. I mentioned this bakery earlier. your not going to find this bread in California , nor Idaho no matter , find something similar. this bread has excellent crumb , but its lighter , n to in anyway dense . a bit important later the same bead , CSO's : look at the delicious , boozy butter ! I tried to cut two slices , equal width : on the left , butter , european Higher fat Kerry something or other . Not Salted then in the PP : these two slices were not exactly equal in thickness . but I did put some pressure on the PP a bit as you can see w the lightly crushed crust. worked well I learned this : the mayo in on the L , the Kerry on the Right. both were tasty . the mayo had light tartness , which i like. the high fat butter ? nice , but i learned that the higher fat , in this rendition did not add more butter flavor. interesting . at 2x the price of good quality local butter ( Cabot etc ) with more butter flavor Im going back to Local. indeed in the distant past here , the kerry butter was said to be , well , ordinary local Irish butter. there may be higher fat European butter w much more butter flavor , but its not kerry for me. and BTW : the interesting article mentioned above states this : '''' The biggest benefit butter is flavor, dairy-rich and ever-so-slightly salty. (You are using salted butter for grilled cheese, right?) '' to me this means : the author of the article is simply mailing it in : why buy into the commercial levels fo salt ? you can't add your own ? that pick rock of salt you took home from your trip to the Hymallaians ? all jesting aside , why accept commercial levels of salt ? and salt is very important as a way for your young to accept flavor but it has not flavor itself , and just had many effect you might want to avoid. so : back to Cabot for butter ( unsalted ) and mayo has its place , buttery butter has its place add you won salt , so why not ?
  4. @liamsaunt fine food fine fish market. my friend hs a place in Woods Hole documented here : https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331 I was able to visit him recently , and we went to a small , but spectacular Fish Market in Falmouth : ousters , many many , and scallops very nice.
  5. @Katie Meadow thank you for that article . very interesting. and @Smithy you bet the PP is a little greasy in the hand. but a butter version , w enough butter to taste is a little greasy too. and what would a grilled cheese be w/o a little grease fatty flavor . esp on the fingers to lick off ? I have some of that Irish ' full fat ' butter , and will try that next. I do like tart , and the mayo gives the PP a bit of tartness . Th WP crown are going to be estate when they use ( u[p ? ) their MW on PP. and one more thing about Mayo : directly from the refuge its very spreadable Buttler is not and when you are dying for a PP ? those nano-seconds count. both B and M work very well . mix and match. Ill leave the MW to the MW crowd. its the bit of sweetness w MW that points me to M all the time. but Aldi has a MW clone , taste very similar to popular MW , and its cheaper by gfar !
  6. perhaps this ? : https://www.imdb.com/title/tt4607112/?ref_=nv_sr_srsg_0_tt_8_nm_0_in_0_q_tin%20star Ill look into it and give it a try. its takes place in Canada . that's a start
  7. @Kerry Beal no bells ring re: west coast show , possible some fishing ? this came up : https://www.imdb.com/title/tt3017438/ haven't seen it.
  8. rotuts

    Dinner 2024

    over here https://forums.egullet.org/topic/166284-i-bought-a-panini-press-now-what/page/3/#comment-2432519 Yum !
  9. I made a few adjustments for my second try : tomatoes were a little wet , leading to the beginning of sogginess , in the middle of the panini. can't have that can we , so: seeded the Campari's I added some chopped fresh spinach this is the brie I get at Tj's : it matures and develops flavor and ooze at home. ooze is what you want w Brie . this is early Oooze. I get the worst looking versions of this cheese @ Tjs's , as some of the Ooze is already completed. On the Press this was the result: ' plates and immediately inhaled: some of the chopped spinach ended up on the P.P : it got a bit crispy , as you can see R slice , lower down that was unexpected and ended up being very tasty . one thing Ive learned about Mayo-P.P.-Sandiwhich's you are not going to loose weight when you study them. those Few that are of the MiracleWhip crowd : try a MW PP just look for the best fresh bread w a good crumb you can find. tasty stuff .
  10. a P.S.: a big thank you to @Smithy for finding her PPress , at the thrift store . and enabling me to get mine . mine has now an every day home. all the fine ingredients , w variations , are very easy for me to get.
  11. well , I went w the light coating of mayo , for all sides : campari ( arm TJ's ) roughly chopepd the bread light mayo on the bottom bread , w campari and brie : light mayo on the top slice Panini'd it take more time than the green button ( done ) suggest , but very nice cut on the plate this has a bright an long future here a this bread , these tomatoes and this cheese now that i9s cooler . very very nice. light mayo on all four surfaces works very very well fo me
  12. a friend of mine mentioned using a particular bread I do have from a very very fine bakery on the Cape Pain d'Avignon https://www.paindavignon.com he mentioned mayo , lightly , perhaps on the grill sides ? then the usual tasty stuff in the middle so : do you coast the bread on the press side w : butter ? olive oil ? mayo ? something else ? Nothing ? as the bread as above is so good ? thanks
  13. Brawl # 8 : first challenge , for an advantage : Use peanut butter and jelly : all looked very good : Id take the lamb first . then for the team event : three dishes , all using orange , jalapeño , and pistachios ; not being a pistachio fan , Ill just have more P&J especially the swordfish , and the skirt steak :
  14. Ive been wondering how a circular motion ( the blade ) can also dice. Im sure Im the only one puzzled. this video shows how this works : https://www.youtube.com/watch?v=43hNy6JW09I thank you , @lindag I originally though the blade that did the cutting was below the ' dice ' disk. its not the cutting blade is above the dice disk , slices the food , and must be angled in such a way that it then pushed the food through the dice disk. very cleaver. won't be tossing and turning so much now.
  15. @liamsaunt ' There are at least four dispensaries in Wellfleet ' for capturing tourist dollars.
  16. rotuts

    Dinner 2024

    @Ann_T congratulations x 2 ! one congrats is for mighty fine Beef port !
  17. good old MA making things so complicated. a Dot.Ma.Gov unemployable niece or nephew controls the TPTB trade. for sure its easier in MA to buy dope.
  18. def.: " partially full bottle " 1) exceptionally rare 2) non-existent 3) mythical
  19. BTE the sauce Fx in the iPots is lethal the heat is so uneven , hard to avoid a lot of scorching , burning. maybe if one then pressure cooks , the torched bits incorporate I always sautés in a regular pan first , if that's part of what Im point in the iPot.
  20. thank you for that insight. Ill be doing this again , w everything but the 8 oz of chicken broth. scorching ? well . I did try to sautés something a long way back in the 6 qt iP and it did sorch , and it did clean up. in this case I did mix things around a bit , before I did the 30 in iP on Low Pressure the scorch was snot that large , and I only discovered it after poured off the cooled down content of the iP but , what ever made it did clean up. and as before , same sort of thing as mentioned no cream of anyting no scorch.,
  21. its cooler now , so I brought out the iPot and made a concoction Id been thinking about for some time : a ground turkey , creamy , wine-y , something that would go over Rice , or pasta , or a baked potato. Id make enough to freeze in blocks , the way I do w my turkey-redsauce-ragu. mise : I sue this brand gr truly as it comes in 20 oz slabs ( thicker than 1 lb slabs ) , goes on sale regularly and seem less wet than newer entries ( years now ) Perdue , Tj's ) I also wanted to see what would happen in the iPot w ' cream' soups , as ' Hip pressure cooking ' suggested avoiding milk in the iPot ie scorch9hne ? I brushed off the 1 lb mushrooms , coarsely chopped. dumped the turkey slabs in the iPot , added the chopped mushrooms , and the two cans of CofM no salt soup. I reduced 1/2 bottle of Cote d Rhone I got at Tj's this has more flavor than Tj's Coastal Zin. and yes its a table wine , not a chit/chat wine wine reducing Left. Looks yummy already ! the wine went down to 3/4 cups , and remembering the 1 cup rule , added someone salt chicken stock. it was 8 oz for the unit. more on this later . iPot's on low pressure ( mindful of the possible ' milk ' issue , for 30 moon , then quick release. I added no seasoning what so ever . my plan it so salt ( I use a different salt ) and season each batch after the cooking, thus varying each meal. still looking very tasty ! clearly a Cat , possibly a Dog , didn't care for this ! added a little salt , and it was very tasty . I was going to brown the slab , on each side , and the chopped mushrooms for added flavor , but went the lazy route . the idea is ' very easy to put together , tasty , and thick enough for Rice , pasta , baked [potato ' this effort was too thin. I made a mistake by added the extra 8 oz commercial Ck stock. and , Illl pull out the Cuisinart next time to get an easy , much finer dice on the mushrooms. the dice here was wrong. but , I learned Cream of ... condensed soup does not burn in the iPot and once the result is thinking , and more uniformly diced a very nice item to easily make , Vac freeze in blocks and season each time I pull out a block fro the freezer. P.S.: I ended up not using the miso . it might be an add-in for individual servings in the future. P.P.S: there was a very small amount of scorching , after all . in the rim , 1 " x 3 " no more .''sealed up easily w some hot water and a teflon-ish sponge. Ive done many many turkey ragu , similar ingredients : slab turkey , jared tomato sauce and iP'd on high no scorching .
  22. Donna Hay's TV shows are also quite good.
  23. Brawl # 7 theme : State Fair first : something on a stick then , Team effort : Sweet , Savory . Over the Top : I would have enjoyed everythijhg esp the Lobster Corn Dog , and the BlueBerry-Peach Fritter.
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