rotuts

@Shelby Nice ! next time consider not peeling the taters, as long as the skin is ' clean ' a huge a mount of flavor in the skin I think. or put 1/2 peeled in onside of true pan , and 1/2 unpeeled in the other and then see if you can taste the difference. and BTW " less work "

Thank You for starting this topic. Id also like a boost to get baking in the CSO

@Anna N missed that. I was morel or less drooling excessively on that Pork and its crackling. have you posted else where on what the cut of P is and what you did with it before the iP ? and then after ?

Im enjoying this book : Shake Shack: Recipes & Stories its from the library of course if you lib has one , check it out. Im a big fan of the Smoke Shack not a fan of their fries ( those make at my Local ) others had said the Shakes are good , Ive forgotten to try one. also I like the feel of the place in a suburb high end outdoor mall. i go when its not busy

@Smokeydoke nice review. thanks prosecco's vary widely I think and there is not a tight correlation w price Ive found. but if you like one , make a note to yourself.

@Shelby yeh $ 1.50 a Unit ? try a 1/4 " square of MikyWay w a pickle juice chaser just saying ........ [ed.: he really thinks its probably quite spectacular ] however , that cookie is Talking to Me ! "" Yum Yum " raising and oatmeal ? soft but still some crunch ?

@Ann_T Wow indeed ! I personally consider a rare RBS a metamorphosis , not a leftover however , you've done very well ! Im glad you PC'd the meat whole and then sliced Im glad it worked out so well. you beef must have had exceptional flavor from the Get-Go to do well in a PC congratulations !

what is the ' prickly ' looking green one ?

another way to look at it : how old do you think the HK chickens are when sent to the restaurant. and are they over-fed for plump breast meat ?

there is ( are ? ) no Rx for nam tok beans in DT's Thai Food there is one Rx for Nahm Dtok : its a grill beef salad " a nshm dtok is another norther salad, and one which shares many characteristics with larp . However it is made with a single piece of grilled meat. The name of this salad comes from the beads of meat juice that form on the side farthest from the heat as the meat grills, which Thai cooks refer to as nahm dtok - literally ' water falling. this is their cue to turn the mat. " there are three beans mentioned in the index : Snake , Wing and Yellow Wing bean Rx is a salad , snake bean Rx is stir-fried wild port , and yellow bean Rx's count to 8 entries. if this is the bean dish : it doesn't look like what the yellow bean Rx's seem to be

do you put a very small candle or heat source in the ' mouth ?'

I love salmon sashimi I used to eat it a lot w salmon from Cook's Seafood , MenloPark CA I know there are issues as its a partial freshwater fish I don't eat it now as there is no ultra fresh salmon near me http://fox61.com/2018/01/19/sushi-lovers-stomach-churning-discovery-a-5-foot-tapeworm-living-inside-him/ lucky me !

@HungryChris my kind of breakfast !

Ill look for them thanks

@HungryChris nice what are those Tomat's? probably not from your garden looks like a nice Cold Winter Refresher ! spring might come some day.!

indeed a steel tube with lower pressure and that NoLagDiet QED

@Kerry Beal nice what did they look and where did they come from ? once you are back and go there again for these perhaps a few pics ? data you see for analysis later.

Thanks Again !

@HungryChris nope a different idea : same bread and etc. just take you Meats , add the chezze if your using it stack in on a plate in the mico until the chezze just melts then you spatula out that on to your pre-prepaird sandwich an advanced technique would be at just the point the chezze is just melted Its Advancee to torch the chezze just a bit how is your Health Insurance ? Comprehensive ?

@HungryChris i must say your Sandwiches are the best Ive seen. Im glad you satisfied your Zook urges earlier no matter thanks as I don't see Mortadella there Im not going to be Tossing and Turning All Night ! have you ever used the Micro to heat up your ' Meats ' w some cheese on top that melts ? a dangerous path to go down Ill say

@JoNorvelleWalker interesting points Im at the point of my life where KillerStuff on my food is not a concern it of course has to be in Trace Amounts ! that being said no apples from WA and no fruit from Chile and I don't mean to be flippant Im completely confident that a few Jugs of MR and a double or two a day of HomeRoasted espresso fixes many things. or one just doesn't notice

One thing ive noticed for a long time : the large russets that are sold by the pound in many higher end markets are very smooth. just thinking about this now , these are the Beauty Queens, which seem attractive in the bin they must have been processed for that visual effect. a taster russet may still be blemish and ' old cut ' free if you know what I mean but the surface is rougher. clean , i.e. no dirt , no big divots , but rough to the touch. the rough to the touch has a always indicated to me that potato is going to have much more flavorful crispy skin when baked. the potatoes from the JGG were like that. the 5 lb Brandless bags sometimes yes sometimes not. im not 100 % sure on these differences , but after the bag of JGG I think it might be true. has anyone else noticed this ? I welcome different opinions, for sure , from your direct experience. BTW ; w all my potatoes I wash them in cold water using just my had or very gently w a small brush to remove dirt is there is any. i don't make it a work-out to brush them so much bits of skin are removed. w the JGG spuds most of that roughness on the skin was still there while they drip-dried. they did not look at all like the very smooth large russets sold at a premium. Im wondering if that's where the early aromas came from ?

I tend to buy generic , unless its something special. for potatoes , I get Russets , 5 lb bags , store label for RedBliss , the same thing I live in the East. Ive noticed that the store label 5 lbs bag are the cheapest and have smaller potatoes than pick your own , etc. for Russets , and larger potatoes for Bliss. smaller Bliss are at a sl premium. I don't mind. I feel its the skin that adds the flavor and the smaller potato , the more surface area thus more skin / lb potato I don't find other potatoes that interesting. Bliss for Waxy , Russets for fluffy I don't find YukonGold to be buttery at all , seems more PR than anything else. the Russets i get with these criteria are not ultra-potato-ey they might come from PEI and its said the soil there has been over farmed. perhaps. the other day there was a Sale at one of my stand-by Chains : 10 lbs / Russets 1.99 Green Giant. did not know the JGJ was into potatoes. but they were very clean , very little divots how could I loose ? I baked up a set of the smallest , similar sized ones in the CSB(O) 450 SB 45 ++ until very crunchy I never peel potatoes. I clean them up as little as possible. after about 10 minutes the most wonderful earthy aroma filled the kitchen then Russet Aroma was added to this for the rest of the baking time. best tasting potato Ive had in recent memory. The bag says they are distributor is in Pasco WA interesting im not sure Idaho potatoes are the best around , or its a blend of PR and other factors I do remember some time ago Mt.St.Helena erupted and a lot of ash was deposited in Idaho it was said that after that , the Idaho Russets improved dramatically in flavor. to make a long story come to an ending , Ill try to pay more attention to where the Russets come from as these were outstanding , and a pleasure to Bake in the CSB has anyone noticed something similar ?

Nice ! thanks for taking the time to share !

Wow ! Excellent ! More Good Eats and perhaps a bit of Shopping ! looking forward to it !