rotuts

its a shame I missed these. unfortunately there is no way for me to check before I go back to look for them the Stadium Brats are fairly finely ground, something I like. and the Queen of all Sausages [ed.: ] is of course the Weisswurst http://www.asausagehastwo.com/german-sausage-guide-weisswurst/ haven't had these in such a long time

@Ann_T Wow !

not a product bot a fine story : https://www.thedodo.com/close-to-home/trader-joes-lost-dog?utm_source=aol.com&utm_medium=referral&utm_campaign=pubexchange&utm_term=pubexchange-the_dodo-aol

I can't for the life of me find the NYTimes article in today's paper : Oct 3 the date on the web is Oct 2 can't find it there either Im wondering if its going to be published tomorrow , Oct 3 in their Food/dinning section. PS re electric knives :

Ive never understood how one can make dough so thin. congratulations @Franci

do you still have the package from ALDI for that Brat ? I was just there are got their Stadium Brats and a smoked brat from the same manufacturer the Stadium brat was the best. the smoked was good , but the SB was much Brattier.

a long time ago , electric knives were reviewed on you guessed it America's test kitchen they found a place in the kitchen as they cut different textured items ( two textures in a single item ) better than a sharp kitchen knife as I recall the black and decker won as it was off set : Black & Decker EK 700 Slice Right Electric Knife amazon isn't selling them , only third parties I got a new one for 20 $ delivered I wonder if they are even being made. a heads up of sorts for MB fans to be.

@chefmd great looking seared tuna. the other day I was at a friends and he had some fabulous tuna from Costco no aromas what so ever. he planned Seared Tuna as above , probably w a similar dipping sauce. Yum Yum I said. then I paused and asked for my portion to be raw. this was tuna that had been expertly frozen and thawed then a taste test . mine was better. I don't think the sear accomplishes anything and ends up w a dry mouth feel my two cents. next time you sear , cut out the seared bits and compare them to the raw center

""" Anyone want or need a Fagor Duo - 6 qt. model? "" I have that same model ion my basement i have the box used once stop by and pick it up one bottle of table wine , no oak from TJ's would be appreciated.

looks like Amazon is cleaning out the earlier model. excellent deal.

@Chris Hennes many thanks for this preview. Im looking forward to this myself. is there any chance you might get permission to post a screen-shot or two from your electronic preview ? I know that's quite the long shot still .....

I had occasion to go to ALDI the other day for a Mayo Run I pick up some brats and some imported dark chocolate w hazelnuts on these runs. yearly Breakfast : for years Ive tried to limit my Industrial Salt consumption for various reasons. salt at home is another matter w fresh ites these brats I split in 1/2 sand soak in cold water for a few minutes : night and day salt wise. I use red onion and keep the unused portion in the refrig. it can get very harsh but a dice and a brief soak in cold water fixes that. buns nuked for a few seconds for ' steamed buns ' and after the brats were nuked they were torched. brown mustart nice ! still packs a punch , but not a knock-down one

thank you for letting us fallow along.

@Tropicalsenior Yikes! wonderful stuff ! Im not so keen on the celery but the tops look fantastic ! [ed.: texture issues w the stalk ] Id personally consider a fettuccine dish. nice

I couldn't wait : my crime was # 9 Assault with an intent to rob. here is Total Wine on 19 Crimes : http://www.totalwine.com/search/all?text=19 crimes so maybe your bottle was not $$ 20

enabled by this thread I went to Tj's this AM : and i have not tried it yet. its to early even for me I asked about the bottle mentioned above and they said it was about 20 USD and no longer carried it mine bot. cost $ 7.99 Ill mention it in the Thj's thread later today they did have a Chard. at about this price , but it had oak in it and I don't care for oak.

"" stovetop PC "" I can't ever imagine using one again and I have one in the basement that I used once. maybe one and a 1/2 iPot at the same time I might see

indeed for me the accessories propel the iPot into something really special and fast to boot.

@lindag Nice ! one of the Fine Breakfasts of All Time. try it with a piece of sautéed bologna ! you could torch the bologna for a quicker result !

on sauté low I got 210 F and some bubbles in the water little ones steam rising seemed like a simmer to me on sauté mid I got 212 F and lots of larger bubbles on sauté high I got a rolling boil. used 1 qt of tap water

WoW ! great food. My coat out of the air fluffer so Ill be showing up soon for the Good Eats ! Ill have to do some more googling for some Hunting Lingo : " How's that choke ? " see covers everything. !

Yes looking into Japanese knives is a bit like falling into a rabbit hole. however , with some thought and patience its well worth it just make sure you can properly care for them as they are quite different than western knives.

Interesting If I remember Ill check the three temps on my iPot tomorrow with water too and report

using the 6 qt DUO Ive set some jared tomato to simmer using the Saute button the adjust button to ' less' the ' less ' isn't really a button but one of three choices under the digital dial : less ------ normal ------- more here is a screen shot of the manual , pp 17 : but you've done that as far as I can tell. I didn't do this to actually reduce the volume , just to get the tomato sauce to a slow bubble while I sauté's the two batches of ground turkey and several turkey italian sausages in a conventional pan to add to the tomato sauce I didn't thermapen the sauce to see the temp. the HPressure to make ragu.

if you work your way thorough the thread some use this for HB'-ish eggs as ut offers nore control for that Perfect Yolk in bulk for pressure steaming. you can get the yolk in cold eggs right out the refrig just So............ not hard and meealy not softer and runny but jell-like