rotuts

Very Interesting of course should it not be @ElsieD Hub aster discussing this with Zeus get a decent and For Sure Organic Apple One make sure you are confidant no pesticides were used the peel there apple and offer fist the flesh dans le peel the try some peel not to much at first Zeus need to approve of this. that's what MC says

if you are going to look for a grater that is non-eletric look for the kind that @blue_dolphin suggested you get a lot of leverage w the longer handle smaller rotary units ie https://www.amazon.com/OXO-Grips-Rotary-Cheese-Grater/dp/B0000CCY1U this type whether microplane or not do not give you tat advantage. and are too flimsy for harder cheese for M&C , which generally enjoy a softer melting cheese @andiesenji suggestion is worth remembering firm up that soft cheese first.

what's in the jar foie gras ? nice id bet w the sauternes

Rocky : good CSB : good iPot : good Take-Out : OK

@kayb nothing trashy about what I see above easy enough to make it trashy but that's not what I see above

thanks Im not at the age where items above or ThermoMix and the like would help me dans le Kitchen but I like to cook I like to eat and bottle of Wine from you own Cellar ( i.e. basement ) that you thought about away before lower shelf or not is special its just too bad for me that I can't get at any cost a high end Induction range with a combi-0ven with a reservoir

Thanks ! Everything tastes better in French ! and Spanish and indeed Italian too many will disagree but while young I spent some time there moving north : not so much not enough Sun. Im hoping this stuff is not available in the USA and indeed with my copper pans and my fine Japanese knives and my Cuisinart 11-cup + I can make all this stuff but .....................

yep : http://www.kenwoodworld.com/en-int/products/cooking-food-processors/kcook-multi/kcook-multi-ccl401wh-rw20610007 love all the buttons !

this Sooooooo many buttons !

Ive decided to lightly peel cut in 1/2 , than large Julienne the 1/2's Ill undercook them by a bit , then cook and vac-bag and freeze w a little butter Ill use the in Jan during a snowstorm , and finish the cooking in butter + a little TJ's dark agave syrup if they end up tasting as I hope they might , Ill clean the stall out ! and do the same for the Winter.

the white one seems to be : http://www.moulinex.fr/Cuisson/Blenders-chauffants-%26-cuiseurs-à-soupe/SoupAndCo/SOUP-%26-CO-/p/8000035789http://www.moulinex.fr/Cuisson/Blenders-chauffants-%26-cuiseurs-à-soupe/SoupAndCo/SOUP-%26-CO-/p/8000035789 any idea on the brand name of the SS pot item? many thanks

I got these beauties test. at the local farmers market : like the dummie I am , I only bought one bunch ! hope there will be more next week Id like to iPot them pressure-steam in a basket after a light peel and a large chop. I dump the tops ' Hip ' suggeest 4 min pressure steam , for ' sliced ' and 8 min for whole , natural release. I don't plan on slicing them on the thin side but thick side. Id like the cooked but ' firm ' suggestions ?

Im assuming the yellow/orange bottles are Sauternes ? thank you for less detail on the labels and prices and years I love the several countertop " work-station-mixmasters " do you recall the Makes ?

I was waiting for a Pan au Chocolat. that one looks terrific.

@weinoo thanks for letting us fallow along. didn't you have a fairly new stove not so long ago ? a keeper ?

in the previous post what are the 4 rows of square pastries ? something savory ?

I agree Dehillerin's is a bit dated.

you are probably not going anywhere near here : https://www.edehillerin.fr/en/69-cookware

very interesting Apples last time I checked have a lot pf pesticides on them ignoring Organic-ish well , not going there right now : https://in.reuters.com/article/us-health-pesticides-apples/baking-soda-plus-water-best-for-washing-pesticides-off-apples-idINKBN1CW2KV hope right there

"" 15 other fish I'd rather use first "" me to maybe 19 ? but Im not a muti millionaire and that's what it cost these days to get those 19 fish not frozen that have not aroma what so ever.

Are we discussing Rao's Jared sauce(s) ? in my area with some patience they routinely drop to 1/2 price everywhere at that price , they might merit some consideration as they are very nice 4.99 or so on sale. USD over that as you might like to cook the right https://en.wikipedia.org/wiki/San_Marzano_tomato and not all cans are the best perhaps on sale as they keep might be a nice starting point Vodka or Not.

@weedy I agree with you however , the fish Id like to eat every day Salmon and Sand dabs etc from Cook's Seafood in Menlo Park , CA one town over from where I grew up is hard to fine in MA there are some large Fish Stores even one , one town over that understand what they don't sell they cook in their Lunch and Dinner '' restaurant ' same as Cook's however , their salmon is stunningly expensive , and not fresh so Im left w TJ's frozen as long as the packed has not been cracked and many oare I lest w OK fish as best SV these has a tiny bit of potential not enough to Swoon Over Id wsay

@lindag extra nice I love to see toast that was hot enough to completely melt the butter. shows planning and craftsman( 0r Woman )ship at Its Best [ed.: not a big fan of CraftPesonShip for no reason at all ]

Host's note: in this post, which was moved from another topic that provided context, "SVE" refers to the YouTube series "Sous Vide Everything". I was surprised when SVE started to do Fish. then I realized they Fish themselves tilapiais not a fish I enjoy but I tried it a la SVE and it improved remarkably from Fz.

@andiesenji is this the place ? http://oldstonemarket.com new to me Ill bookmark it I usually use Penzey's and Sauers but it looks quite nice ! so thaks