rotuts

@Shelby Jee Wizz I dont hunt [ed,: a neutral comment } But I can show up and pretend . I do have a Filson Tin Cloth Jacket it has spaces for bullets and shotgun shells under the upper flap I got it a long time ago when I was a member of a Hunting Dog group where I trained Ridge ( my second Labrador --- Black ) to be a Senior Hunter I could dust it off , and put a bit more of that Filson Wax-y oil on here and there Im sure it would look Well Used when I got there ? this one : I think you can stuff your Ducks in a flap in the back ! I might put it in the dryer on ' air fluff ' for a day or two similar to SV to look Well Traveled ?

I steam because Im more or less lazy i just want the top surface jus set. and I don't want to flip. although real fired is best and good luck finding RF's when you are out and about.

cut up the wax potatoes , consider leaving the skin on for flavor pressure stieam , then dry out a little in the pot after you toss out the hot water or another pan. mash w a hand masher. I still have my grandmother's add butter , mash a little more then the hot milk I like a little fresh ground nutmeg in MPs and white sauce just a little

I also do SunnySideUp eggs w a glass over. I add a little water to the fry pan when its hot after the eggs then cover until the top just sets. these are easy to make they are not as good as true Fried Eggs w the crispy edge but a still barely set yolk that would envolve oil that id then toss out.

they are TJ's brand : https://www.traderjoes.com/fearless-flyer/article/3225 I didn't know they had sweet P.s Ill try the I always keep the skin on and mash w the skin a lot moer flavor. you can make decent MP's w waxy potatoes if you use a hand masher and don't over do it. add the butter first , lightly hand mash then the hot milk. full fat milk works better for some reason even w the butter added first. never an electric mixer for waxy potattoes unless you need the glue you mentioned for something

TJ's has some frozen mashed potatoes. they sampled them once and I was bit surprised. they are not as good as home made but OK in a pinch. they come in ' pucks ' : you take what you need and micro them adding a little hot milk and butter gets them on your plate. decent gravy ( Not TJ's turkey gravy ) on top and that's that.

its a good idea to delay the actual mashing until the last minute. my appologies I thought you wanted to keep completed MP in the iP although you can keep completed MPs various way as noted by AnnaN they re never as good as freshly mashed I think the MP's are a sort of emulsion that changes over time. although you can give those a boost just before serving

@Okanagancook what are you planning for the 2 1/2 hours ?

@Okanagancook "" two and a half hours "" nope its not a MagicPot

Ive looked at ATK S 17 and its on ATK 1716 I have all these shows on my various HD's many thanks

many thanks

thanks the Boston Public Library electronic resource system only has CI back two years ive asked for the hard copy from my library do you know what the exact title of this Rx was > maybe its in an ATK TV show book which I have from '16 many thanks

well after you dispatched the day's throats using the same motion you could cut the tops off ' tough fruit ' such as pineapples ?

here is a ref to the Kukri : https://en.wikipedia.org/wiki/Kukri its for slitting throats even though Wiki dances around this. note the notch : """ Kukri blades usually have a notch (karda, kauda, kaudi, kaura, or cho) at the base of the blade. Various reasons are given for this, both practical and ceremonial: that it makes blood and sap drop off the blade rather than running onto the handle '' lots of blood when you slit a throat. the two little knives that you carry w the Kukri are to eat what you've just slitted , after suitable cooking of course. also in the article : """" Mina's narrative describes his throat being sliced through by Jonathan Harker's kukri "" just a quick pull and slice will do it ! no jabbing involved. from behind of course !

slitting throats. a live chicken perhaps ?

@Kim Shook ""ATK Ultranutty Pecan Bars "" which of their billion publications is this in ? might be in a few dozen , at least PS Id really like to look over this Rx seems you might be able to use pre-made refrigerated pic crusts and I do love pecans.

"" after our hunter leaves. "" Hee Hee nothing quite like a Steak Sandwich !

yep SOS on any kind os potato is great I like(d) it on a baked crusty Idaho split open w some fine chives or green onion tops on top

re; NYTimes Im a subscriber however , if you understand cookies , the browser kind , remove the NYTime cookie from time to time and see what happens. just saying

@Norm Matthews that looks to me like a perfect Bowl of Red. P.S.: No Bean. On the side : maybe its called Chilli con Carne for a reason.

I'd really like to hear more perhaps some Rx's on those Egg Pucks in the iP thanks ! also @Tropicalsenior a bit more on that Mexican Bread pudding many thanks again

""he didn't seem very impressed '' More for You !

@chileheadmike I was just just thinking that Way Back there was Shaved Beef in a similar packed might have been refrigerated , this was way long ago I used to use it for Chipped Beef in a hime made white sauce on toast. loved it ! Ill have to take a Peek ! BTW those steaks originally cost 39.75 but Shelby vigilant shopper got them for 24.45 probably enough for two servings ?

Ah I see 50 % sodium nukes so it has a shelf life of an Eon nice

they have this stuff 1.2 miles from my house ! and no MC istnt getting any