rotuts

daffodils from the garden make any breakfast better.

with daffodils from the Garden ?

I thought Ive read in the past that sugar-candy was made in an un=lined copper post as there was some sort of reaction w the copper . I could not find this on the internet , but found this : Copper cookware without coating by BAUMALU and de Buyer Copper pots without coating are particularly suitable for making jam. Jam pots and the so-calles "Poêlon à Confiseur", which pastry chefs use to make syrup, caramel, chocolate, etc. because of their excellent heat conductivity, are not tin-plated. The melting temperature of sugar is at over 180 °C and would damage tin coatings. In order to avoid the formation of verdigris, food should be taken out of an un-plated copper pot after cooking and not left in it to cool down. I guess its for coppers heat conductivity I was thinking of egg whites I guess https://www.thekitchn.com/the-science-behind-whipping-egg-whites-in-copper-bowls-221943 Beest me on the polenta.

Yar saw that myself though one pic would be enough to focus on. still betting i was delicious " as is "

This ?

@gfweb *&%#&^%@#&^$&# you are suggesting i take my BVXL put it back in its BB&B box take it down to BB&B [ed.: its not that far , no matter what he says } and do a bit of Huff and Puff and trade it in for a https://www.bedbathandbeyond.com/store/product/breville-reg-smart-oven-reg-air-convection-toaster-oven/1060538871?Keyword=breville smart oven air wow Sooooo much work to do. like the gabagool Ill have to review The Sopranos Complete on one of my may HD. weasel

learn something every day here Kudos to @blue_dolphin

I don't think the ones from Tj's say that. I was of course wrong : I have one packet of wild salmon. it says ' remove all packaging ' as the first thing it seems reasonable that the plastic is ' food safe ' Im wondering if they just want to make sure you don't cook the fish ' in the bag '

Please post your results i do feel after every thing cools down every thing , skin and meat pulled off the bone should be cooled off in in the jus and refrigerated as if a braise. Id like to hear suggestions that are better, i.e. much more flavorful and Id adopt them instantaneously

Ive re-Thought the Hocks Ive have from Fathers Ive done one in the iPot ver nice here is my suggestion for the next : the bacon trimmings are very intesnce the hocks Ive done one this way : in the Ipot put a hock on the trivet over enough water to just cover iP on high P for 30 min with natural release. I saved the 'stock ' after peeling off the skin from the hock I foo this now : take out the cooked hock peel off the skin and then gently remove the meat and place everything back in the water w/o the trivet and cool quickly let all that keep over night chilled as if a braise. then save erecting !

@THS thanks for that tip I love it ! @DiggingDogFarm Ive been watching Laura @ Kitchen for some time enjoy it

if people don't know about this show : https://en.wikipedia.org/wiki/Great_British_Menu I have not gotten around to seeing S 12 Ive learned a lot from watching the chefs. technique , etc. the format has evolved over time the show Achilles Heel is the theme way back , the ingredients had to come from the Chef's home area , etc over time its developed into elaborate props that I feel detract from the food. I do enjoy the banquet show , as you get to see what's involved in serving 4 courses to a large number of people. early on , this show made a name for many winners. must be quite a treat to eat in their various restaurants I highly recommend this show. I have all of them on a Harddrive. you might bee able to see some segments here : https://www.youtube.com/user/greatbritishmenu I didn't realize so many segments were on YouTube. Its the RealDeal RabbitHole.

why not try the SaltCure ,then drying method noted for DuckBreast : https://www.youtube.com/watch?v=-k9b6ZwFn-k&app=desktop you would essentially be making Lardo said to be delicious can't say if your jowls are up to it but at least try one. Jowl Largo is said to be a BigTimeTreat it would depend on the ' freshness ' of the Jowls in question. if not so fresh , cold smoke

not really trying to get into Trouble just right now there is then this : https://www.proflowers.com/blog/history-of-peanut-butter-cookies-why-peanut-butter-cookies-fork-marks

@Anna N that's not the duck proscuit you are working on , is it ? BTW , how is that project going ? My interest is that I have some ' substrate ' I might get to at some point

My mother was not a ' great ' cook. she was an outstanding self-made gardner. Stuck a shoot of a rose in the ground , and it id made it , it made it, but we had a home cooked meal every night and my sister and I had a hot breakfast every day before school. she did make cookies : the above pic reminds me of some Fine Peanut butter cookies she made. hers had a singe fork indentation on them : s series of troughs , if you sill so here is the question : how is indentations of some kind so common for peanut butter cookies ?

@Ann_T wow how did you add steam at the beginning as the tray looks full?

@Anna N the CSO steam-broil works fine, which Im guessing you used one just has to watch it carefully.

@Ann_T Gee Wizz that looks zoo tasty , Im on my way over. Eh ? You might want to move , as I probably won't want to leave. Just saying Fair Warning !

had som,e very nice Brie from TJ's at it peak : BrieTomato Toasties : TJ's home-aged Brie, Tomatoes-on-the-vine , paper bagged aged w apples , Tj's PigsthatFly sourdough not quite enough under the CBO Steam-Broiler tough of torch , better the brie makes this dish.

as I though

@Anna N " tasteless Julia Child omelette " wow. learn something here every day. I met J.C. twice in passing. I didn't know she bought tasteless eggs. I would have mentioned something , at the time

thanks ! Ill do that when i try my first CSO Ck

Cheers Im a big fan of JP here is a Roast Ck Vid : https://www.youtube.com/watch?v=VxlcSzMOG9o If your are a fan of his , as I am I remember at some point he cut some sort of point on the chicken leg , perhaps on the connection close to the carcass , or somewhere else on the leg he said it made for more even roasting does any one remember this ? have a vid for this thank you in advance.

BTW : Not Me ordered the 30 % which should have been 3 %