rotuts

over here https://forums.egullet.org/topic/166284-i-bought-a-panini-press-now-what/page/3/#comment-2432519 Yum !

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 .

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.

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

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

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 :

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.

@weinoo ref above needs update . thanks

@liamsaunt ' There are at least four dispensaries in Wellfleet ' for capturing tourist dollars.

@Ann_T congratulations x 2 ! one congrats is for mighty fine Beef port !

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.

def.: " partially full bottle " 1) exceptionally rare 2) non-existent 3) mythical

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.

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.,

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 .

Donna Hay's TV shows are also quite good.

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.

Ive corrected an error , posting two links to the same place : LaTienda the other one was meant to be https://laespanolameats.com a place in Los Angeles area. thank you for the references above.

I hope this is the right topic , as its about Spanish Chorizo I lived in Spain for two years : 1960 ++ I was ten , my parents were teachers , and did their spatical years in Europe . I do love Spanish chorizo , lets say the dried version , where you took it to a day in the campagna , a picnic in the past , long past ive ordered this sort of thing from these to vendors : https://www.tienda.com/chorizo/all-chorizo they imported their chorizo from Spain and https://laespanolameats.com they made delicious chorizo , in the Los Angelis area , USA all were delicious So , I [plan to order some dried chorizo , from other company but perhaps , being a Student of Spanish ( dried ) chorizo someone here , might have an alternative source ? for mne , way back then the chorizo from each place , was equally delicious that you for your help FD: Spanish ( dried ) chorizo in Spain not the Hot varied by provence. and grind. but it walleyes had smoked paprika ( Spanish , of course ) and local etc etc. thank you

then there is this clip : https://www.youtube.com/watch?v=q7SOxM4P7cw Julia and Dave Letterman.

@YvetteMT Nice . Very very nice.

Quantity ?

@mgaretz looks good especially the butter

Apps are an insidious disease . and Modern Subscriptions , a cancer . if gone untreated , will lead to a vacuous ending.

@Smithy you are correct that extraction is best at about 200 - 205 F difficult to get that at altitude possibly. Techinivorm ( double blind testing ) out preforms many other auto-drip machines because the brew temp is higher in their models . and that costs a little money consider a Mocha Pot . https://www.amazon.com/moka-pots/s?k=moka+pots the water will at least reach your local boiling point , and pass through the ground coffee only once. get the larger size(s) that's the best I can think of given your altitude.