rotuts

thank you for sharing

@Eric Srikandan however : best of luck to you !

Id like to know when anyone sees this new show. I can't figure out how to find out

@scubadoo97 I plan to get some gift certificates and study Costco prime beef as soon as my freezers have some space. I called a Costco near me , the one Id plan to use and asked about the needle issues as I plan to do SV. I can't recall what they said re : doing all the meat so I won't go there. but they said they would be happily to pack for me on the spot any meat I might want w/o the needling. enough customers have asked for this in my area ( MA ) that they are glad to do it. check first. they actually answered my call and connecters me to the butcher shop.

I have the feeling that much of the book and such might be funded by some on the team that are very wealthy that's a neutral statement and if so , I congratulate them for their work BTW study chair . no ?

I also have seen his shows they were first class and very authentic. remember a particular cabbage and fontina soup he treated all the people he met w a great deal of respect no matter what their ' walks of life ' were

I try ti go for ' wraps ' some of the best Ive ever had are from FT's

@Smithy ' the best way to shell pecans ' my sister used to send me pecans from Tx many gathered from the town square i.e. very fresh they should be cracked from the ends not the middle their are piston like nut-crackers that do this well i have one just like this note the adjustment on the R for the size of the nut

GreenBells w Zoooks. possibly w celery stalks.

Amazon , unusually , has been fairly good about this refund when a lower pice churns up with in a certain time after purchase a bit surprising these days. Ive thought about the price decrease and my fingers are sort of crossed as my ships tomorrow the Original MC was really revolutionary but had broad appeal : many people cook and several libraries got the Large Tome. Im guessing significantly less bake. maybe demand was low for this reason ? so price dropped as it should ? I can't imagine the MC group not coming out w a MB @ hoe though.

FB was purchased at a fantastic deal including free shipping to my basement ( ed.: make sure your Free Sipping does not mean Your Door ! ) for the purpose of helping me defrost FA every couple of years in the past the defrost involved moving the contents of FA into very heavy plastic garbage bags and placing the bags outside when it was 10 - 20 F outside for a day or two. Now FB is more or less full but with the Best Stuff ! working of the Best Stuff ion FA to make room for St.P's Day's On-Sale point cut CB hopefully as good as last years from Stop&Shop no room for even one 57 cents/lb turkey.

do they explain how lowering the pressure considerably for such a relatively short time accomplishes this ? I can understand , in a theoretical way , how a vacuum , when released might speed up pickling i.e. the pickling solution then enters the cucumber etc when the pressure returns ....

if your bread tastes good yet has this sort of top[ another option is croutons for the top slice.

@sartoric thank you for sharing.

Fresh Squeezed ? Frozen ' 17 ?

what exactly did they call the iceberg ' dish ? ' did you send it back ?

getting a perfect looking top is difficult in a bread machine I slice it off while still a bit warm and have it with butter or toast it then add the butter at least on a vertical loaf there is less ' Top '

Id like to try that vacuum thing-y. my copy has not arrived I bet the sealing is to lee[ the dough moist do you let it rise in the bag ?

The Amazon Effect .

@Paul Bacino like your wine selection !

@catdaddy do the Rules of War say you can only make one ? why not Meat LS on the Italianish side of things and a Veg version lets call it the California side of things for no reason what so ever that would would have sliced artichoke bottoms , spinach usual cheeses and tomato sauce. maybe béchamel for that one but some basil too

@kayb ' Justin Wilson ' Ooooh Weeee ! got to de-slime the Okra ! yep and a Jug of Wine w a finger hole ! might have been this one : they were always green ! and here he is : ↵ Use original player New Orleans Cajun, Justin Wilson - Mule By taaral YouTube 360p ← Replay X i and more here justin wilson youtube

@catdaddy what i think is most important is this be the best LS you've ever made by your standards and your taste that being said : I started making LS based on the TestKitchens Rx probably from their first season it had meat. perhaps three kinds , and ground. it had ricotta enriched w eggs and fresh basil etc. it was covered in foil initially and the tip I really enjoyed was that the foil was sprayed w PAM-ish so it didn't stick to the top and was removed for the final portion in the oven. their was some cream for a Panade-ish and the meat was 'grey'd' not browned. what the real point ? My father had many students all over most of the globe two sets came to visit and they were Italians I made this exact same LS for each group granted we had local BayArea sourdough and some decent Ridge Zinfandel but they said this was the best LS they ever had. before we got to bottle 3. I believe them , as I saw their reaction at first taste LS for Competitions needs Meat. esp if their are Italians involved granted if LS is : a layered experience with flat noodles involved the the sky is the limit. but Italian ? meat. ground. w enough ' white-cheezie ' ( your take on this is fine ) between the layers. hope to see your entry ask toi pic the others !

if you are leaning towards ricotta consider cottage cheese. it is similar to ricotta but has more flavor ' process ' until smooth and make sure there is a little fennel seed in the dish not too much , but a decent hint to me , fennel seed and of course the plant tastes like liquorish and Im not a fan of liquorish but there needs to be ' not too much ' in lasagna that's ' Italian ' if you prefer noodles you have to boil , of the brand of your choice soak them in hot water soaking lasagna noodles in hot water some people feel ' boil ' noodles have more flavor and a better chew. best of luck and please report back

So an issue w Salmon in Seattle ?