rotuts

well what do I know ? I should have paid more attention : a scallop on the cook-top " so it must be some sort of ? gas cooktop rats

Cheers these pics come from a british show Saturday Morning w James Msrtin so all Kudos go o them for review purposes : what are the cooktops being used and the pan ? does the pan have cooper in its ' sandwich ' greatly appreciate some insight into the technical cook top here just to give full credit this is House of Tides http://houseoftides.co.uk and the chef is Chef Kenny Atkinson https://en.wikipedia.org/wiki/Kenny_Atkinson_(chef) here is another pan a saucier ? I note the thick bottom could this be a commercial induction top ? I also note that the ' bits ' on the stove top on our R are not burning so : commercial induction ?

@whenric Thank You ! how much roughly of your 1 kg meat were you able to fit into the Spizall at one time ?

@whenric thank you ! I haven't looked up in MC how they made the Jus ... I do recall a video they made available does anyone have a ref to that vid ? Im sure I have in somewhere in a billion-gazillion book marks would you have extracted ore Jus if you ground the meat ? either w a grinder or the Cuisinart chill - pulse - chill etc method ?

got a PM said to work well for MC Jus Yikes ! so clean up's a real pain , right ? all that grease ...... he said hopefully .......

me neither just as well ........

its late for basil Id say in your area. when I used to grow it in quantity for freezing as a component for pesto : basil and EVOO ( no cheese ! ) ( outdoors ) I had to start early in the season. can't really say how much you are going to get under the lights.

WoW didn't know they didn't sell suitcases in EU for " treasures ' nice to know.

@lindag same here w a PeanutButter and jelly sandwich or two. for a while there was Hot Soup in the lunch pail. Campbell's of course but those thermo's didn't last long of no more soup I gather these days one is not allowed to bring PB&J sandwiches to school a bit sad , that.

nice teapot ! would look good next to those two Mussel thing-ies just saying some times : Spot It ? Buy It. not often Id say.

@Okanagancook "" Bistecca "" sounds so much tastier that ' Steak ' Ill be taking a page from your Book. and using Bistecca from now on. thanbks !

Ived used the Reemay inside my cold frames even better ! I had lettuce doing well in that cold frame in mid Dec NewEngland !

its a beauty ! are you familiar w spun-fiber cloth ? https://www.amazon.com/Reemay-Garden-Blanket-67-100/dp/B001FA9SNE one of thee best inventions ever can be resused many many times Ive used it both early season and late. adds a month on each end in NE.

any green beans in the garden ? blanched just so and dried ? or even from the market ? you just wasn't something green w just a hint of crutch not too much.

@Okanagancook nice really nice looking forward to your further adventures.

I made that same one from Time - Life Snacks & Sandwiches Id suggest that now days you use a little less butter between the slices still quite a bit but not 1/4 " - 1/2 " pre slice. 1/4 " of the freshest you can get would be fine. Or ...... the hunters might not made back

so far so good i dont recall any dairy but it gives me a start many thanks no reason you can't keep responding

thank your so much for your replies Ill look them over I do remember the crumb of these cakes very much suited me and were not compacted ande had a nice brown sugar flavor the smaller aluminum pans lined was my idea to make them as gifts ! thanks for your insight

I didn't know this topic existed ! Id like some help : quite some time ago , possibly fro Gourmet , this would have been in 1999 I found a Rx for fruit cake that I adopted into smaller aluminum semi-disposable forms i used a large variety of Trader Joe's dried fruit , chopped up as needed I lined the smaller aluminum pans w parchment and added the mix It possible I have the Rx somewhere , but many HardDrives have some and gone however , I remember that I baked the FC at about 300 for several hours give or take and what's important to me , is that the ' cake ' portion of the FC' had a good crumb and a light brown color and an incredible flavor. brown sugar must have been involved. the then let the small caked cool a bit , picked them out of the containers which I used over and over and placed them in individual plastic bags and carefully slit the tops here and there and added Booze good quality mostly Myers Rum ( dark ) but for some friends bourbon about 1/2 cup / unit I then let them mature for 4 - 5 months and gave them away as gifts. Id appreciate some help being in the Web age to try to reproduce these FC Im looking for that same ' crumb ' and lower temp cooking manny thanks ! P.S. : no weird green candied Yuk was ever used !

no matter what those Puppies are for get two of each. just saying. Yikes if I were there Id get 4 of each "" break-age " best stuff ive seen for the Kitchen in some time !

P.S.: @Kerry Beal remember this : your eye caught those two items above for a reason ! keep that in mind ! P.S.S. : of course if Amazon has them Ill get 2 of each having no idea what they do but I do know they do [ whatever ] very well.

gee wizz @Kerry Beal get right back to that shop and buy those white upside-down thing-ies if not 2 of each why ? your are going to have NightMares of a Phantasmagoric Nature for quite some time if you don't bring back (2) of each. the british beer mug not so much. I don't even know what those white things are but they are perfect and Speak to Me. just saying

@TicTac cheers if you are thinking : "" cheapest source "" take more time to look into Japanese Knives. aside from a significantly different upkeep on them , vs european knives which you should enjoy, as that's part of the knife culture for these knives don't think cheapest. I have several Globals as you mentioned them , and I bought the EdgePro as that was the only way I coul;d maintain them to my liking. if razor sharp they are very fine knives. ignore exchange rates. find a vendor in Japan that will accept US Postal order in US dollars and agree on the exchange of the day and send them that vis AirMail its a bit cheaper than PayPal when you look into the real final costs. interns of your hand feel : look at your Globals and go from there : length ? height ? i.e. clearance for you hand ? that all the info you need take your time. the Watanabe's I have were not cheap but very fairly prices for then end result : very very rewarding for me. every time i use them many times a day i.e. : better than sousVide ! now that says something !

@Norm Matthews that looks outstanding would you pass on the exact model as Id like to look it up interesting that the top oven looks larger than the bottom cheers

@Docrjm nice the SpZal does not do MC Beef or other meat " jus" so im not in the market however what is that pretty snappy Jug on the Left ? Nice ! that jug is Talking to Me !