rotuts

leftover Pepe's Pizza , from here : https://forums.egullet.org/topic/156033-lunch-whatd-ya-have-2018/?page=6&tab=comments#comment-2140011 I know , leftover pizza ? room temp : I was going to heat them up in the CSB on Steam-Broil , but said no the garlic clam was even good ! although those little clams were a bit chew-y the bacon was outstanding as good as it gets if you get to Pepe's ever take home a Bacon for Breakfast ! P.S.: please be aware , if you try this at home , that day old garlic has real staying power !

Lunch was at Pepe's Pizzeria Not in NewHaven , but W of Boaton : top is the mandatory White Clam and botom Bacon. superb crust the WC was good to very good , while hot. Clams , garlic etc the bacon was superb. as good as pizza gets. good quality bacon w some smoke to it , but not overwhelming. I have a little of each left. about 3 months worth of NaCl right in front of you! Id happily go back for the bacon pizza. P.S.: Pepe's seem to have 7 places now in CT , one in Yonker and one in ChestnutHill MA very very good if you like thin crust pizza.

Ive never heard of a sauce on a Schnitzel what might it be ? a little fresh lemon juice , you bet. it cuts the grease and brightens up the meat

right now I sure would appreciate an Old Style Montreal Schwartz's Platter. Medium Fat extra pickle http://www.schwartzsdeli.com how is that for Bait and Switch ? still ..... why Montreal and why Canada ? P.S.: have you seen those new-ish digital Curling Brooms , eh ? Go Canada Curling ! ps i really did start the topic on the Spice Issue.

I get most of my herb's and spices from Penzey's https://www.penzeys.com ( original - the 'shoot ' that sprouted of some time ago has a very different Chicago Steak . many are very similar and CS is a main item for me ) if you get on their email list you get notices of free shipping on reduced ( $ 20 ) totals and free items. and Sauer's https://www.cfsauer.com S has a very fine PrimeRibRub which I like a lot and a Gold imitation vanilla that's fine for Brownies etc ( for me any way ) which brings me to my question : What is Canadian Style Seasoning ? granted there is no one answer Sauers has several Montreal Seasoningxs and there is this : https://www.wikihow.com/Make-Canadian-Style-Steak-Seasoning and this http://allrecipes.com/recipe/247313/authentic-canadian-steak-spice-eh/ note the two Rx's are very different. Eh ?

@lesliec mighty fine looking CkBr's no white lines ! those white lines are starting to appear in smaller and smaller CkBr's N of the Equator in USA 1

sometimes their new stiff is great , sometimes not but always an adventure of some sort. you can always see the flyer On-Line : https://www.traderjoes.com/fearless-flyer if you aren't close to a Tj's , well it might be frustrating its of fly written , of course ! the real problem is sometimes their finest stuff just disappears and is gone forever sometimes items are ' seasonal ' and there for a specific time they don't do enough to point that out I think. however , My Local is a very friendly place. they know their regulars and they have a lot of them. I mentioned my disappointment w this Feb's ChocMouse cake , pointing out the Pink Heart sugar Puck. I peeled it off and ate the cake anyway the check-out guy offered to refund the price even though I didn't ask I would have taken him up on it if returns affected their selections in the future they do not seem to.

@Anna N they really look perfect to me !

I bet the meat was tender and the time was too long. thinking about this tenderness results from the breakdown of connective tissue leaving the ' meaty ' parts tasty, along w the connective tissue breakdown bits. tender cuts to begin with have less tough connective tissue if this were a tough cut , Id suspect that it would then become more tender and not mushy. many of us have done longer SV'd cooks and not gotten mushy. so why to tender cuts become mushy much earlier than tough cuts ? I have no idea

Yum ! Salty and Horrid ! bet Chum doesn't mind at all .

Sirloin flap meet , generally sold as sirloin tips pic you done-ness , then 6 hr or so. 8 if you like 130.1 F

I won't mention that theyMight Have Damaged some Calamari but it might have been good ?

@Shelby sounds really good. Ive forgotten I have some Penzey' Buttermilk salad dressing mix ( dry ) Ill have to find it and bring it out. Penzey's has some fine ( dry ) salad dressing mixes which ive forgotten about. in the past Ive rehydrated them w 1 T of water then mixed result im Hellman's and had some fine creamy dressings. do you peel your russets ' on purpose ?' next time try 1/2 peeled the other 1/2 not and cook both as above and see if yoo can taste any difference .

P.S.: how old in general are the deer you ' trim - up " ?

I think the brine didn't help the meat Lesson # 1 : want Arby's ? go to the Professionals : @ Arby's not that it matters , Ive always found Arby's meat , " Odd , very odd " had you cut a ' steak ' from the fresh meat , across the grain , as 1 " or so how long would you have saute'd for Rare or how you like your steak ? would the meat have been tender then ? I think you meat was far tender-er than you though so maybe only 4 hours ( unbrined ) at 130 you would have to add for really really thick or cut the roast in two. ive not had deer , except their ticks so I can't say how tender the different cuts are I have had Elk in CO and I was surprise how tender it was rare . it had such a nice clean taste to boot. you of course made Notes in your SV Notebook ( red ? )

1 ) venison roast into a salt brine why did you choose to brine it ? 2) 130 x 24 hrs is the meat tough , or tender ? ( before you started the project ) was it frozen ? you can get mushy sooner w frozen meat. @ any temp. however , a Win for Chum Im sure

nice @BonVivant really nice I haven't had Shropshire Blue in a long long time Im going to have to dig some up , somewhere !

so I tried the new Mooose cake ive loved these in the past : if you are a serious student of this type of cake , you already notice trouble : note the pink-patch and the green thing-ey hard sugar and not very tasty and not as much Moose-y innards so a bit of a bust. who ever though the pink and green item added to this cake must have bought several tons of sugar at a steep discount and needed to move it So Sad

i wandered down to TJ's to pick of a few delicious Items for when I watch SuperBowl &^#@(*&%*E^(E(E()E@#$% soon on my Mac No Worries several Jugs of MR are maturing for a few minutes etc. this is a Mouse Cake that TJ's seems to have at least 2 times a year Valentines Day and Easter Im not an overall fan of their seasonal offerings as if I like it , wheel ??? this is an outstanding Mousse Cake in this instance Im glad it only come 2 ( perhaps Ive missed 3 + ? ) times a year most cakes love Ice Cream not this one : Thick Hand Made whipped cream is required or not. Id suggest a Statin Chaser if you go with the ultra-thick whipped cream but check w your Health Care Provider please Yum Yum

@liamsaunt fine looking spread. My invitation must have been delayed in the Mail , for obvious reasons for Those Eats , I would have gladly kept my mouth shut. OK , at least for some of the time .

Ill have to add some Scrapple to my Afternoon Feast ! P.S. : I did watch the first quarter ' Live ' and could see it was going to be a good game. its a shame that NE has deteriorated so badly over the years with its view of Gamesmanship. might have started w the SnowPlow Field Goal or perhaps before that

I capped the Game : EyeTV => iMac 1080i over the air I checked the 1/2 time score and was pleased. this AM I checked the last minute : now I can watch the game and enjoy it ! Ill pick up various snacks and things from TJ's and enjoy them w some MR ! although Im In Their Area , their attitude to The Rules leaves a lot to be desired.

somewhere on the web there is a page explaining what not to buy at Costco I recall Soda was mentioned , as were paper goods and brand named clothing as its not said to be made the same as that same brand elsewhere. for me its 30 min in each direction to a Costco , and 10 to Tjh's I had planned on getting a gift certificate for some prime meat some day ... however they seem to have a car buying service and claim, a hassle free best price deal for the car of your choice any ideas if this service really gets a good deal ? its a car buying year for me but Im in no hurry. a savings for that would gobble up the single yearly fee and Ive have one year to get Freezerc and fill it up w some Prime Meat that's the tie in to eG : the Meat Id get there in My Brand New Hassle Free Car !

@chefmd C*Rap Id put on a disguise to go to WF for "" Exceptionally fresh sole from WF "" if the sale extends consider stacking two w a bread crumb mixture inbetween then bake un tip the fish is Just Done you can torch the top breadcrumbs is you like a little dry white wine , some fresh finely chopped bread crumbs some garlic , not too much , a shallot or onion the same and of course some melted butter it your herbs are on the stinger side , use less i like cilantro , flat leaf parsley don't like cilantro ? not problem just keep the herbs muted so the Fish and hint of Wine shine through the mistake would be to add too much Wine the water in the wine would make the crumb mixture soggy !

indeed. if you are unable to view the article , the bottom line being a Business Section article : " But by the end of the day, the distinctions seemed to fade. Every meatball had been eaten. "