rotuts

@Shelby nice Lasagna ! what's cheese on the top ? what cheese did you use in the Innards ? if you use ricotta have you considered cottage cheese ? of the fat content you might enjoy ? said to be more flavorful as I have TurkeyRagu down pat Im going to have to revisit lasagna a fav or mine.

@joiei nice surprised a bit there is still a Sam's extant ... but SV is the best way to cook meat. any meat. your are 80 - 90 % there its that last 10 % that requires your attention.

@kayb wow does that bring back memories for me ! did you use 'Nilla wafers ? nice although it looks like Ham Slices Im guessing that's your Egg whites !

@Shelby Nice ! next time consider not peeling the taters, as long as the skin is ' clean ' a huge a mount of flavor in the skin I think. or put 1/2 peeled in onside of true pan , and 1/2 unpeeled in the other and then see if you can taste the difference. and BTW " less work "

Thank You for starting this topic. Id also like a boost to get baking in the CSO

@Anna N missed that. I was morel or less drooling excessively on that Pork and its crackling. have you posted else where on what the cut of P is and what you did with it before the iP ? and then after ?

Im enjoying this book : Shake Shack: Recipes & Stories its from the library of course if you lib has one , check it out. Im a big fan of the Smoke Shack not a fan of their fries ( those make at my Local ) others had said the Shakes are good , Ive forgotten to try one. also I like the feel of the place in a suburb high end outdoor mall. i go when its not busy

@Smokeydoke nice review. thanks prosecco's vary widely I think and there is not a tight correlation w price Ive found. but if you like one , make a note to yourself.

@Shelby yeh $ 1.50 a Unit ? try a 1/4 " square of MikyWay w a pickle juice chaser just saying ........ [ed.: he really thinks its probably quite spectacular ] however , that cookie is Talking to Me ! "" Yum Yum " raising and oatmeal ? soft but still some crunch ?

@Ann_T Wow indeed ! I personally consider a rare RBS a metamorphosis , not a leftover however , you've done very well ! Im glad you PC'd the meat whole and then sliced Im glad it worked out so well. you beef must have had exceptional flavor from the Get-Go to do well in a PC congratulations !

what is the ' prickly ' looking green one ?

another way to look at it : how old do you think the HK chickens are when sent to the restaurant. and are they over-fed for plump breast meat ?

there is ( are ? ) no Rx for nam tok beans in DT's Thai Food there is one Rx for Nahm Dtok : its a grill beef salad " a nshm dtok is another norther salad, and one which shares many characteristics with larp . However it is made with a single piece of grilled meat. The name of this salad comes from the beads of meat juice that form on the side farthest from the heat as the meat grills, which Thai cooks refer to as nahm dtok - literally ' water falling. this is their cue to turn the mat. " there are three beans mentioned in the index : Snake , Wing and Yellow Wing bean Rx is a salad , snake bean Rx is stir-fried wild port , and yellow bean Rx's count to 8 entries. if this is the bean dish : it doesn't look like what the yellow bean Rx's seem to be

do you put a very small candle or heat source in the ' mouth ?'

I love salmon sashimi I used to eat it a lot w salmon from Cook's Seafood , MenloPark CA I know there are issues as its a partial freshwater fish I don't eat it now as there is no ultra fresh salmon near me http://fox61.com/2018/01/19/sushi-lovers-stomach-churning-discovery-a-5-foot-tapeworm-living-inside-him/ lucky me !

@HungryChris my kind of breakfast !

Ill look for them thanks

@HungryChris nice what are those Tomat's? probably not from your garden looks like a nice Cold Winter Refresher ! spring might come some day.!

indeed a steel tube with lower pressure and that NoLagDiet QED

@Kerry Beal nice what did they look and where did they come from ? once you are back and go there again for these perhaps a few pics ? data you see for analysis later.

Thanks Again !

@HungryChris nope a different idea : same bread and etc. just take you Meats , add the chezze if your using it stack in on a plate in the mico until the chezze just melts then you spatula out that on to your pre-prepaird sandwich an advanced technique would be at just the point the chezze is just melted Its Advancee to torch the chezze just a bit how is your Health Insurance ? Comprehensive ?

@HungryChris i must say your Sandwiches are the best Ive seen. Im glad you satisfied your Zook urges earlier no matter thanks as I don't see Mortadella there Im not going to be Tossing and Turning All Night ! have you ever used the Micro to heat up your ' Meats ' w some cheese on top that melts ? a dangerous path to go down Ill say

@JoNorvelleWalker interesting points Im at the point of my life where KillerStuff on my food is not a concern it of course has to be in Trace Amounts ! that being said no apples from WA and no fruit from Chile and I don't mean to be flippant Im completely confident that a few Jugs of MR and a double or two a day of HomeRoasted espresso fixes many things. or one just doesn't notice

One thing ive noticed for a long time : the large russets that are sold by the pound in many higher end markets are very smooth. just thinking about this now , these are the Beauty Queens, which seem attractive in the bin they must have been processed for that visual effect. a taster russet may still be blemish and ' old cut ' free if you know what I mean but the surface is rougher. clean , i.e. no dirt , no big divots , but rough to the touch. the rough to the touch has a always indicated to me that potato is going to have much more flavorful crispy skin when baked. the potatoes from the JGG were like that. the 5 lb Brandless bags sometimes yes sometimes not. im not 100 % sure on these differences , but after the bag of JGG I think it might be true. has anyone else noticed this ? I welcome different opinions, for sure , from your direct experience. BTW ; w all my potatoes I wash them in cold water using just my had or very gently w a small brush to remove dirt is there is any. i don't make it a work-out to brush them so much bits of skin are removed. w the JGG spuds most of that roughness on the skin was still there while they drip-dried. they did not look at all like the very smooth large russets sold at a premium. Im wondering if that's where the early aromas came from ?