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rotuts

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Everything posted by rotuts

  1. 6 cashews ? better than my dinner right there.
  2. Botalite Bowls : https://marketplace.apartmenttherapy.com/posts/65784-too-cool-mid-century-botalite-faux-wood-bowls here are my three : I know these were free at the FlyingHose in mid '50's MC enjoys them now for his dry food he is indifferent to the bowl and has no interest in that many wonderful Cats from the past enjoyed their dry food in this same bowl that did well w the bowl deeply sorry to move this thread in a different doirection MC gets no Chocolate does that help
  3. @Anna N thanks for that Vid this didn't work for me the last time I tried it. it might have been w textured bags for a Vac system that was not a chamber vac as I have one of these now, Ill try it again. I do note that on the vid , the bag they are using seems to have significant ' texture and thickness based on some sounds I hear thanks again
  4. I have a coupon for Hello Fresh for first time users $ 30 off first order for a 2 or 4 person box. it came today w my Fine Cooking OCtNov issue PM me if this is helpful Ill return via PM the code.
  5. @ElsieD Id like to see how they turn out in the iP pardon me for Butting in .... do you SV ? if not go for it. for me iP works well for ground meat sauces i.e. Ragu and BabyBackRibs, of all things other meats do better SV id say. Ive been trying to find Cheeks for a long time to make SV Cheek pastrami
  6. the station we went to was in LosAltos it gave away an assortment of items for a ' fill up ' a towel , long gone , a plastic salad bowl ( several ) those bowls were used for Dry Cat Food for eons. MC uses one of two left to this day. now that's value !
  7. the red horse used to be a symbol for Mobil gas I remember it in the ' 50's flying a gas horse
  8. Even MA gasave that up years ago. N.H. was taking all the Sunday business away. you couldn't even mow your lawn until after Noon.
  9. @Alex when I was on the S.Side , at the UofC CHI had no redeeming Food , etc they did have Thursdays at the Art Institute for free ! no matter that was soooo long ago : 1972. I had to escape on the LC to Randolph then walked around.
  10. @Alex nice ! thanks ! looks pretty fine. however , Ir rather walk these days than deal with CHI and yes I spent 4 years there , on the S. Side and it was the right place at the time Cheers !
  11. it is. still , the ATK cabal never uses SV or PC cooking as i understand it , and might be wrong the ATK revenue stream is no longer a Flood , but probably not a trickle. no new news I can find on the ATK vs CK suits. CK/MS won its suite on its name , there being a Milk Street Cafe nearby that objected.
  12. @ElsieD yes I did. Still Idiots , but on a less cluttered set.
  13. No food courts ? I have not been through Chicago in a long time. used to have to stop there on the way to SFO for a ridiculously low fare. it was a mess then , perhaps know in one of the food courts there was a carnita burrito w fine Tex-Mex trimming inside as good as you could get in any Barrio Ive ever been in. much better than any sit-down rest. at CHI I could tell : no one was smiling at any of them plenty of smiles at the Burrito Loco ( made up the name ) I didn't mind the lay-over because of it. now that says something !
  14. @ElsieD were you able to watch this on-line ?
  15. Ive seen the first ep of Milk Street TV w you know know CK aside from my views on CK it a decent show and Im able to Cap it w my over the air HD TV at the end of the show they say you can see the show for free and all the others at milkstreettv.com it flips over in my area to the Milk street site that wants your email etc to here : https://www.177milkstreet.com/tv not quite the same. no matter its very different from ATK no Bobsie Twins , and a guest chef or two. there is an audience , but they have paid to be there as MS also has classes and it seems they film them , perhaps then they might be part of the TV show in the first week : Chinese Whit3e Cooked Chicken and Sizzling oil veg a la Fuchsia Dunlop and a brief review of a Chinese Cleaver. P.S.: F.D.: I mis-heard them : " you can get the Rx's at our website " you can not view the videos.
  16. rotuts

    Dinner 2017 (Part 6)

    @Anna N may I ask the times and temps for those shoulder chops ? i love lamb not so much its fat but Im thinking of moving back to L from time to time zillions of years gone by I made , on occasion , TJ's Fz rack of lamb from Canada , eh ? and it was a very special treat granted Rack is not Shoulder , nor Leg ....
  17. @Shelby The Red bell looks acceptable the rest best left UnSaid
  18. Splendid Table is a fine book I think they and a second book , or a first one depending on how you count.
  19. @chefmd not that I know that much about this or that the above has been frequently documented here and there I am enjoying your posts. but that seems to me to be a very very very long , but nice weekend.
  20. ATK and MilkStreet ( MS ) are directed businesses for maximum profit although they us PBS for their Forum PBS now has no relation of any king to the PBS of , as this is a cooking forum to Julia Childs Cooking shows either on PBS or cable are massively profitable. Id prefer that those who create the show earn that profit. Im exceptionally pleased that Chef Vivian has done that. none the less , they are sucked into my computer every week as I have over the air HDTV. have I learned a lot by watching ATK , Ming , Sara over the years you bet Ive also leaned a lot from Great British Menu and Jamie Oliver and a host of others by seeing them ' work ' a billion years ago there was a PBS series when PBS was at its Prime " Great Chefs of New York " the chef ( back them Him ) made a three course meal in their own kitchen wow there were 4 - 5 other similar shows , from the same group SF , N.O etc best stuff ever. I made several times a ' compound ' roast : Saddle of Lamb , nicely trimmed trimmings went into a stock veal : made into a Mouse spread on that saddle Filet of Beef ( from the Chateubrand areas , carefully trimmed of all sinew including an internal bit this was then wrapped up and tied : Saddle carefully prepared w no sinew veal mouse spread even over thet Filet Chateubriand on top of that , then tied browned in a good pan the placed in the over to get everything just right and the beef rare all jus went into the pan sauce beast thing I ever made sliced thick 2 " if not more ? etc the dessert was a chocolate loaf where the chocolate cake was carefully make sliced into portions that lined a loaf pan. the center was filled w an intense chocolate mouse then set to firm up the sauce was a fresh raspberry sauce and that that was that. PBS did not seem to own this series which is too bad they mostly diapered. I think they are these : http://greatchefs.com/chef-shop/dvd-tv-series/ you can drool now I guess you cans see some of true eps at the aboe can't say my NY os not there.
  21. If there is $$$ involved , he'd do it. no question.
  22. @ElsieD big WOW on the peach pie. I grew up in CA and we had many fruit trees some peach and nectarine. My mother preferred to work in her garden rather than spend too much time in the kitchen that being said , my sister and I always had a hot breakfast before going to school and we had a HomeCooked Dinner every night many times the Beans in the Chili were not cooked but what can you do ? My mother did bake bread and made only it seems Apple Pie I went to visit a friend in Oregon and his mother Baked right in the ripe Peach Season so we had two pies : Ome perfectly ripe Peach and the other Perfectly ripe Cherries from their own Trees Sound Asleep are Your ? good the crust was make with locally rendered Pork fat IE LARD I died then and there did I mention home make vanilla ice cream ? Im on the waiting list for wherever you make lard crusts and not the hydrogenated variety.
  23. where there is potential $$$ to be made , You'll find ATK sniffing around. They have not recommended EPC's on their show's equipment reviews and have not cooked with it either on any segments. same for SV. " Greed is Good " G.Gekko
  24. @Topham SV is like this : Tenderness is Time in the bag done-ness ( rare med etc ) is temp very simple you will not get flavor or flavor ++ w SV that comes from What you Put in the Bag re; cuts of meat Shoulder ? etc ? however , you can add flavor w your chosen Cut consider RedBoat40 at some point.
  25. rotuts

    Hellman's

    this https://en.wikipedia.org/wiki/Hellmann's_and_Best_Foods suggests H is solids E of the Rocky Mountains. also note : http://www.houstonpress.com/restaurants/do-these-logos-look-familiar-6-brands-with-variant-names-6424239 ""Since 2007, the brands have had the same exact design...and almost the exact same recipe -- while the labels contain the same ingredients in the same "relative quantity" order, Best Foods may contain a bit more lemon juice, making it just slightly tangier.''
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