rotuts

this was from the NBYTimes ; https://www.nytimes.com/2018/02/19/sports/olympics/germany-olympics-beer.html I don't know how to try to get it another way. studies have suggested NAB has help benefits for review purposes : and the study : https://www.ncbi.nlm.nih.gov/pubmed/21659904 apparently its inmproved have you tried any that are redly available in NAmerica ? elsewhrere ? lastly:

@robirdstx if you order from Penzeys , try the turkish oregano next time.

yep Cc deals are a bir snarky reding carefully on the news release you may not actually get cash back but cash credit toe get more crap at Amazon.com to make up that 3 $ dif ( the 2 % CC has no fee ) have to spend 3,333.33 at WF each year when I see people pay cash , I feel like I should tell them about the 2 % card. then paying cash might limit their purchasing which might be their idea.

@Anna N looks like the real deal those totillas were portably made there better go back soon and study those Beers. those tacos look like the real deal soft tortillas , not too big and just enough filling Yum !

@BeeZee interesting I get 2 % back on everything with my current CC and I can wait for 25 $ + for a free Amazon delivery as im in no hurry. it is interesting to me the Cc companies have moved back from Free CC's expecting to make a fortune for later payments and defaults wasn't that the Last CC Crisis or the One before ? TJ's is right across the street from WF so I can not imagine going into WF Maybe Ill change my mind probably nbot after all TJ's has RedBoat40 for some time 50 % less than WF.

of note : https://arstechnica.com/information-technology/2018/02/latest-prime-perk-5-percent-back-at-whole-foods-with-amazon-visa/

you can also get a Fed Back air generator where you put a probe in the '' egg '' and based on this temp the air enters the ' egg ' to keep this tenp and no more and that will help you wi long slow and low cooks for any '' Egg " https://biggreenegg.com/product/big-green-egg-bbq-guru/ don't thing that Greren is Best ; https://www.smokedbbqsource.com/best-bbq-temperature-controllers/ temp controllers of komodo and others

make sure you get the correct version even is it costs a bit more over the ' egg's ' life time thats very little money don't buy cheap. buy well.

@Smokeydoke "" it's a luxury, but a lot of things are "" if this is your ' calling ' and you can afford it and are willing to care for it and use it properly . its a bargain in the long run for the pleasure of use and satisfaction it give you take your time . pic the correct one. try to get a good price , service etc and enjoy.

@chefmd is there enough meat in the claws for a ' taste ?'

TJ's in my area has one affordable wines that's where I get the substrate for MR ! the people I talk to there do know most of their wines also in my area there is some ' pressure ' BizTalk from TotalWine no matter I asked for a white with no oak and dry this one was new : Its 9.99 in my area, but if your don't have the Graft and Corruption Tax ( $ 1.00 or more here /bottle ) it might be less in your area we all like certain tastes in our Wine I like No Oak, and dry if Red : as above , but Of Grapes not Cherries Tobacco etc this is a very nice wine ! I has No oak to me, and is dry ( enough ) it has good mouth feel i.e. there a lot going on in your mouth when you taste it It does not have any Benzene that I can taste [Ed.: Benzene = chemical tastes , not from Grapes ] and at this or lower price points TJ's or anywhere that's an issue so if you have this in your TJ's try a bottle you can take it back even even Empty ! very nice for 9.99

@Chimayo Joe there seems to be a Smash near me I might take many Hits for the Team and take a Taste for me ShakeShake for the SmokeShake do not buy SS fries they are terrible stop at a 5 Guys and get your Potato Fix there will not be disappointed in either case.

@IowaDee Yikes I missed that PT book Its now coming from the library Im a big PT fan.

@paulraphael would you expand on this : "" The trick was to cryosear, before sous vide cooking, and to crisp up the skin side with fairly low heat for a full 25 minutes. " I think I get the point but well .... BTW do you remove the two tendons on the breast meat ? I can't say it maters as I have not done DB's in a long while when I did I used Madeline Kamman's method : score the skin , hot pan skin down until just brown flip , pace in an over , the temp of which determines when to take out for rare meat.

@paulraphael I remember Boil-N-Bag ! I can't say I ever used them I don't think that was that long ago I can't find a Google answer here are some BIB:

@lindag scrapple is not related to SPAM in any way. Ive soaked 1/4 " slices of SPAM in very cold water for several minutes ( it very very salty otherwise ) patted dry and pan fried until crispy its not bad that way at all Polynesians love SPAM w something sweet. its the result of WWII and what fell off the CargoShips.

a good defuser is simply something that can even out the heat from the source so that they are no hot spots on what you place on top of it. Im wondering it the lip of the tagine might bump into the handle or the tawa so that the T is off-set and not fit very well. do you have any cast iron that's large enough to hold the tagine ?

leftover Pepe's Pizza , from here : https://forums.egullet.org/topic/156033-lunch-whatd-ya-have-2018/?page=6&tab=comments#comment-2140011 I know , leftover pizza ? room temp : I was going to heat them up in the CSB on Steam-Broil , but said no the garlic clam was even good ! although those little clams were a bit chew-y the bacon was outstanding as good as it gets if you get to Pepe's ever take home a Bacon for Breakfast ! P.S.: please be aware , if you try this at home , that day old garlic has real staying power !

Lunch was at Pepe's Pizzeria Not in NewHaven , but W of Boaton : top is the mandatory White Clam and botom Bacon. superb crust the WC was good to very good , while hot. Clams , garlic etc the bacon was superb. as good as pizza gets. good quality bacon w some smoke to it , but not overwhelming. I have a little of each left. about 3 months worth of NaCl right in front of you! Id happily go back for the bacon pizza. P.S.: Pepe's seem to have 7 places now in CT , one in Yonker and one in ChestnutHill MA very very good if you like thin crust pizza.

Ive never heard of a sauce on a Schnitzel what might it be ? a little fresh lemon juice , you bet. it cuts the grease and brightens up the meat

right now I sure would appreciate an Old Style Montreal Schwartz's Platter. Medium Fat extra pickle http://www.schwartzsdeli.com how is that for Bait and Switch ? still ..... why Montreal and why Canada ? P.S.: have you seen those new-ish digital Curling Brooms , eh ? Go Canada Curling ! ps i really did start the topic on the Spice Issue.

I get most of my herb's and spices from Penzey's https://www.penzeys.com ( original - the 'shoot ' that sprouted of some time ago has a very different Chicago Steak . many are very similar and CS is a main item for me ) if you get on their email list you get notices of free shipping on reduced ( $ 20 ) totals and free items. and Sauer's https://www.cfsauer.com S has a very fine PrimeRibRub which I like a lot and a Gold imitation vanilla that's fine for Brownies etc ( for me any way ) which brings me to my question : What is Canadian Style Seasoning ? granted there is no one answer Sauers has several Montreal Seasoningxs and there is this : https://www.wikihow.com/Make-Canadian-Style-Steak-Seasoning and this http://allrecipes.com/recipe/247313/authentic-canadian-steak-spice-eh/ note the two Rx's are very different. Eh ?

@lesliec mighty fine looking CkBr's no white lines ! those white lines are starting to appear in smaller and smaller CkBr's N of the Equator in USA 1

sometimes their new stiff is great , sometimes not but always an adventure of some sort. you can always see the flyer On-Line : https://www.traderjoes.com/fearless-flyer if you aren't close to a Tj's , well it might be frustrating its of fly written , of course ! the real problem is sometimes their finest stuff just disappears and is gone forever sometimes items are ' seasonal ' and there for a specific time they don't do enough to point that out I think. however , My Local is a very friendly place. they know their regulars and they have a lot of them. I mentioned my disappointment w this Feb's ChocMouse cake , pointing out the Pink Heart sugar Puck. I peeled it off and ate the cake anyway the check-out guy offered to refund the price even though I didn't ask I would have taken him up on it if returns affected their selections in the future they do not seem to.

@Anna N they really look perfect to me !