rotuts

@C. sapidus fine tips. thank you . Ill keep that in mind. Im sure the results would be a ' cut above ' for now : just the toasted spice blend. in something . so fresh ( toasted ) flavors and aromas stand out. because they really do.

@paulraphael absolutely right. the boards are expensive. the two thinner ones I got were more reasonable , and much easier to move around. the thinner ones seem to come in only one ' blend ' , much easier to sort out that way ! and I think for my use , and general home use , will be very pleasant to use. Id also consider that thiner version in a larger version , as sort of a base but the widths cap-out if you sill , and other sizes are just longer. restaurant ? those , not so much. I do not plan to use a dishwasher , and have that scraper just in case

I recently purchased a number of tins from Spice Trekker : https://spicetrekkers.com/shop/spice-blends these were mentioned in a thread , and @Smithy posted the tins contents , over here : https://forums.egullet.org/topic/166082-dinner-2024/page/107/#comment-2436176 I used one in a simple curry like dish I bring these up , just in case an interested spice person missed the other threads Im very very happy w my purchase . of note , on their site they have spice kits . almost all are out of stock I called and asked : the trays they use for the kits are out of stock , not the spices. [ mods please feel free to move this into a Spice thread , which I was not able to find . thanks ]

Ive been wanting to use the whole spice blends I recently purchased from Spice Trekkers https://spicetrekkers.com/shop/spice-blends I enjoy Curry flavors , and have been using curry pastes for a long long time. thought Id try these. Initially I though : how would I make the ' substance ' of the curry ( the sauce , if you will ) but ended up not needn't anything other than a blend . lightly toasted , and ground : picked the middle one , and toasted an aliquot : I have a very old ' Emeril ' 8 " pan , that came as sale into to a line at BB&B long ago . it's a crappy pan . but I kept it to heat my drip pot . now I use it to toast spices , watching carefully as not to burn. Picked up a Yoder smoked turkey breast last weekend , very moist , pleasant smoke . trimmed w ground fresh spice mix : make a pot of rice in the fuzzy , in this case brown jasmine , as TJ's no longer carries brown basmati . white rice of your choice would also be might fine . on top of the cooked rice . with added mix-ins : red and green onion : plated on gently micro'd spinach , w dried cranberries and cherries , and chopped walnuts : I was wondering how I would make the ' sauce ' for these spice blends it turns out , in this case, the sauce was not needed The aroma from this blend , carefully toasted , and ground was Phenomenal Im very much looking forward to trying the rest the Spice Trekkers casn are not inexpensive , but Id say well worth it , allowing you to easily toast a portion ' to order ' and , they don't need to be cooked in a sauce to enjoy their flavor.

@Ann_T all three bottles were throughly enjoyed . # 3 ( R => L ) was a favorite of one person , the the other two tasters thought 2 or 1 , depending on the Volume Tested. these were picked out @ Twine by price category ( all three same price ) and what TW had. P.S.: ' ratings' on each , L => R : 91 , 92 , 96 . and , SacreBleu : # 1 and # 2 were combined , 2/3'd of the way through the tasting .

Lunch just now : 3 soft scrambled eggs , w white miso , ' Omlette - ish ' , w window green onions and , as we know , this is not an Omlette .

@MaryIsobel I took 1/2 of that short rib dish home , veg etc Sooo delicious the next day . Beef ? you want Beef ? its this dish , w its complementary veg. Period.

@RWood I grew up w two large Meyer lemon trees . I did not appreciate them until later in my life good work .

@FauxPas Woods Hole Pellet Society home of the Yoder , a top of the line pellet grill and slow cooker : https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331

just the right size for an Otolan https://en.wikipedia.org/wiki/Ortolan_bunting ''' The birds are caught with nets set during their autumn migratory flight to Africa. They are then kept in covered cages or boxes. They react to the dark by gorging themselves on grain, usually millet seed, until they double their bulk. They are then suspended upside down over a container of Armagnac, and by dipping, made to drown, and then marinated in the brandy.[14][15] '' etc.

Dinner last night , was @ the WHPS : 3 Chablis to evaluate : https://forums.egullet.org/topic/153603-what-did-you-buy-at-the-liquor-store-today-2016/page/21/ we got our seafood here , in Falmouth ( a near by town ) we got 6 lemon sole filets ( to stack w breadcrumbs and bake ) 12 jumbo cooked shrimp , and 2 doz oyesters two varieties . the place is small , but everything is very fresh . on entering the establishment , there is no seafood odor ! first layer fish + breadcrumbs. the breadcrumbs were fresh , and cuisinart'ed w some finely chopped spinach ( for the green color ) did not have scallions or parsley. Shallots , garlic and butter and a good splash of one of the Chablis. I sensed the breadcrumbs were moist , and should have put them in the oven for a few minutes to dry out just a bit , thus better to absorb the Chablis. second layer , and baked and plated : the crumb mixture was a bit heavy as the crumbs were a bit moist . risotto ( iPot'd ) wthe cooked shrimp pot top and gently wilted spinach . very tasty that's Archie , BTW ,on the lower L above pic. He has appointed himself the Kitchen MajorDomo. Archie above Penny outside the Kitchen and of course , The Yoder about to get its fall Tune Up . then , of course , WS , game 2 , w Pecan Pie from a local French bakery perfect pie no pics . after all , 3 bot's of Chablis were evaluated successfully first.

went down to the WHPS yesterday. https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331 and had lunch w the CEO @ Bleu in Falmouth : https://www.bleurestaurant.com the picture are acurate ! I had a glass of the CdPape it was very good , but not as cool as I like reds in my enough at least need to be a bit cooler or they ' burn ' a bit no matter fresh bread , outstanding butter my friend had the Steak tartare : the Steak was finely chopped , not ground . I had the Rillettes : Ive never had Rillettes this way , a la terrine , but usually in a ' pot ' both dishes were superb and the portions were very generous. everything on those plates was well though out and fit together . superb value for the price then the duck confit the Pot au Feu w short ribs . again , very carefully though out plates . there were two pieces of SR's , you can only see one in the pic , but the second was just as large. the beef was cooked perfectly , not fork tender , but fork and knife tender , w just the right amount of fat the veg in that dish were cooked perfectly , not crunchy , but firm , w a bit of char. Id be happy to go here any time , and get the same two items , over and over. My friend said in the fall they have authentic Caasoulet on the dinner menu . might go back soon , just for that , after more rillettes. no desert. we were planning dinner , w 3 bottles of Chablis to compare and think about . in the dinner thread .

TJ's : notice @ check-out : green onions ( scallions ) Salmonella.

@Ann_T another outstanding plate of food . Kudos.

Spatula not RubberMaid

I succumbed to an End Cap : they are not particularly salty ( a good thing ?) and not particularly sweet ( possibly OK ) and could be cornier but Im going to have no problem finishing them , toot sweet.

Ooooops :

@pastrygirl that impulse seal might be just the thing for you. as a tweak , get a straw , ( plastic soon to be extinct ) put it in the corner of your bag , remove air via ' personal suction ' then seal the bag.

@Dejah Congratulations on your ( local ) sausage. Sausage ( Industrial supermarket ) has a justifiable, questionable reputation . But the real deal , from butchers that make their own , or butcher shops is a different matter . your find looks delicious.

@Paul Bacino very interessting . you didn't grind the rolled oats ? you might get a different texture , a one that;;s also good by grinding the oats in a blade grinder

@pastrygirl I\thank you for that pic. I had the idea that was the bag you were talking g about. especially w a bit of the textured bag ( vacuum sealer bags ) in that middle or maybe not : depends on the pressure at the seal point. as this is more plastic than a FRoodSaver default time and temp seal might it might be helpful to be able to adjust the sealing time. got a friend w a FoodSaver ? a visit w Treats would workout for everybody.

@pastrygirl I can't quite visualize your bags. are both sides smooth ? Im guessing the idea is the 4 layer area will limit the ' squeeze ' on the two layer area thus allowing air to escape there before the heat seal melts the plastic thus sealing the bag. you would have to try it I think. Im guessing you do not have a FoodSaver style system just yet.

@Neely another fine looking plate of food.

@pastrygirl non-chamber vacuums pull air out of the plastic bag. thus , one side of the bag is textured , so that air can escape while you press the two sides together , thus not creating a seal between the two sides before the bag is sealed. chamber vac bags are not textured on either side. in the past I estimated that vacuum seal bags cost ~ 40 cents a bag and chamber vac bags ~ 4 cents. there is a hack where you can use vac bags w a non-chamber system : you cut out a small pice of the textured surface from that side of a non-vac bag and insert that between the two surfaces of a vac bag , thus allowing air to escape w the vacuum pull.

@C. sapidus that looks fabulous . I can taste them both . and I bet each put a smile on your face.