rotuts

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.

In College , going into town to the Pizzeria for an Extralarge we developed the same technique : He Who Cut , got the last slice . worked , but there was a time limit : if you took too long to cut , you got no slice at all worked better . One room mate took forever analyzing.

@KennethT I completely agree . Ive cooked basmati in an on/off rice cooked successfully . the poster has a cooking problem or a palate problem . or some combination of both.

if you've been unhappy w Daawat ( I use the blue bag ' Traditional ' ) ''' Flavor and texture were lacking in most, aroma was scant or non-existent, the grains were short, and so on. ''' its not Daawat , but your cooking method for sure . a fuzzy rice cooker might help out a lot you still have to accurately measure the ref , rinse the rice , and use the proper amount of water there is a reason rice ccokers are ubiquitous in rice eating lands and of course , if it not your rice cooking method which might be tuned up then its your palate hard to fix that.

@Maison Rustique I love that TJ's tarte reminds me of France . I was never able to cook it properly , though.

@OlyveOyl Nice ! going to the Ophthalmologist day one check tomorrow, for cataract L , my second. you look in a decide w a little house , and the optometrist does some things s it give them a rough estimate of y9our vision . Im gong to suggest your Plate above. very Visual Id say . after licensing , etc , Ill ask 20 % of the proceeds for me or 10 % if the desserts , delivered here might be a sweet deal .

Brawl # 6 took a page or two from the Paris Olympics : many not a LVHM boat ,, but a Beer [sic] sponsorship : Lite. @Duvel might want to look away. Very heavily promoted in the first cook : had to use the' bee'r in a BBQ dish, to get beer flavor . a bit Oxy Id say. here are the 6 dishes : they all did well , except for one. the team competition was a BackYard BBQ pot luck : everything looked terrific. would have like to try everything , but BFlay made a grilled lobster potato salad that was that I would have loved to try., along w everything else.

Ive cooked orecchiette and I cook pasta in a lot less water than traditional . much less water works fine. Id say : the pasta choice , your only option , was not good quality pasta or , you didn't srit enough initially , and later, to keep the ' good quality ' sticking.' if you use less water , and I do , you have to do the string , the boiling water usually does : moves the pasta around, after an initial stir or so.

Ive found when tomatoes are ( over ) blended and airated , they turn pink. @JoNorvelleWalker has the right idea

@TdeV do you have a blender to use after the chopping ? adding some stock or yogurt to thin it ? the issue after dental surgery is to be very careful to not disturb the ' clot ' on the surgery side. you can disturb it w blended food , but it helps not to chew first . so think about keeping the food on the other side of the mouth from the surgery small amounts might be a good place o start. and don't use a straw . using a straw created negative pressure in the mouth and can disturb a clot. good luck.

@Pete Fred your FR Omelette looks perfect a far cry from scrambled eggs it is. very Continental.

https://www.nytimes.com/2024/08/06/world/olympics/table-tennis-china-restaurant.html?searchResultPosition=1 a lot of buzz on the Olympic food service . " green " sausage etc however , many Olympians , celebrities , pundits have picked authentic Chinese : '' As Tang Zhongqiu knows, there often comes a time in an Asian person’s trip to France when one grows weary of the endless parade of bread and seeks respite in a simple bowl of rice. '' '' This is true of backpackers and businesspeople and, it turns out, Olympic table tennis champions. '' '' For the past two weeks, his narrow restaurant, Yang Xiao Chu, has been transformed into a bustling, unofficial clubhouse for table tennis, a sport followed most fervently and practiced most successfully in China. '' '' Tang, much to his disbelief, has now served luminaries of the game in China, like Ding Ning, a three-time Olympic gold medalist; Liu Guozheng, a former player and popular commentator; and Zhang Yining, a four-time gold medalist considered one of the best players in the sport’s history. ' etc guess there is authentic Chinese in Paris , and not just in China itself. Happy customers : not a baguette in sight ! for review purposes.

Brawl # 5 initially each contestant has to do a Propane // induction true BBQ dish . no wood. here are the 7 dishes : Id gobble up any of them the lowest scored person , one from each group , then has to compete for the elimination round : True BBQ , but no meat : at least no one did a Cauli Steak , which is of course ... again a very good show. for review purposes of course.

Cheers and welcome.

I saw this a day or so ago. Stop & shop ( a large chain in the area made the local ( google ) new feed as it closed its deli . and deep cleaned its entire deli area and removed all its items. then the second recall of all BH meat's wonder if they had to do a second clean-up . that a lot of meat and a lot of cleaning. Im wondering if these large meat processing businesses have insurance for this sort of thing : loss of product , loss of retail space ,e tc. not quite like Delta's claim of 1/2 of a billion loss from the recent computer glitch Legal Firms are thinking about bigger boats and newer larger vacation properties.