rotuts

A short P.S.: I talked two of these Souls into getting a CSB(O) one thought it was the Cat's Meow the other one is not so sure Ill let you guess : One likes Dry and Crisp white wine , from any shelf the other is a bit more woody.

Im veery interested in how Amazon through WF will radically change this market. WF has a Food distribution and warehouse system Amazon has no experience with WF has many locations in affluent neighborhoods where MealKits might make their appeal WF has staff that can chop up all the stuff that sitting right in front of them You would then be able to pick up your Kits on the way home , and get a Prime discount , in the Prime Express Line or the kits could be delivered with in a local area by a Amazon/ WF mini-bus in the late afternoon into some sort of cooler system similar to the kind my family had in the ' 50's for fresh milk before the Advent of true SuperMarkets. if this sort of thing were efficiently run w enough selection Non-WF areas would probably have very few choices left to them. let's see what happens. I was not able to find a map w pin points of WF stores only this : https://www.wholefoodsmarket.com/stores/list/state just glancing through this that's a lot of the Disposable Income centers for most states. and that's a neutral statement. years ago I got to work well before the sun rose , and got home after the sun set. except for Friday , when it was Extra-Large w Extra-Cheese and a VHS or DVD dinner was made every night be cause I enjoyed it. I can see many of the people I helped ' bring along ' whose incomes now are much more than mine was at the time again a neutral statement going on line near the end of their day to order up a kit or two from Amazon/WF's for pick up or delivery then enjoying chopping and cooking that stuff up. of course , they would be enjoying an massively over-priced Chardonnay from California w Gobs of Oak confusing the Mighty Oak w the Vine so I only partially failed in My Work. and some of them have pretty impressive Kitchens however No One has a Rational Combi Oven single decker or double decker !

not that Im advocating this : but if you keep the mass ciold , would filtering the total mass in a fine paper filter get you where you wanted to go ? was there beef fat in you beef jus experiment ? if so , it suggests that chicken fat does not harden enough for these speeds to help clarify chicken stock. chicken fat floats.

the sugar issue is easily solved w a tax that method has been studied for years and years and is effective. of course , the tax collected will be wasted , but that's a separate issue. Bittmann frequently ' mails it in ' Ive seen this many times on the various PBS cooking shows where he is a guest.

thanks that's helpful

well what do I know ? I should have paid more attention : a scallop on the cook-top " so it must be some sort of ? gas cooktop rats

Cheers these pics come from a british show Saturday Morning w James Msrtin so all Kudos go o them for review purposes : what are the cooktops being used and the pan ? does the pan have cooper in its ' sandwich ' greatly appreciate some insight into the technical cook top here just to give full credit this is House of Tides http://houseoftides.co.uk and the chef is Chef Kenny Atkinson https://en.wikipedia.org/wiki/Kenny_Atkinson_(chef) here is another pan a saucier ? I note the thick bottom could this be a commercial induction top ? I also note that the ' bits ' on the stove top on our R are not burning so : commercial induction ?

@whenric Thank You ! how much roughly of your 1 kg meat were you able to fit into the Spizall at one time ?

@whenric thank you ! I haven't looked up in MC how they made the Jus ... I do recall a video they made available does anyone have a ref to that vid ? Im sure I have in somewhere in a billion-gazillion book marks would you have extracted ore Jus if you ground the meat ? either w a grinder or the Cuisinart chill - pulse - chill etc method ?

got a PM said to work well for MC Jus Yikes ! so clean up's a real pain , right ? all that grease ...... he said hopefully .......

me neither just as well ........

its late for basil Id say in your area. when I used to grow it in quantity for freezing as a component for pesto : basil and EVOO ( no cheese ! ) ( outdoors ) I had to start early in the season. can't really say how much you are going to get under the lights.

WoW didn't know they didn't sell suitcases in EU for " treasures ' nice to know.

@lindag same here w a PeanutButter and jelly sandwich or two. for a while there was Hot Soup in the lunch pail. Campbell's of course but those thermo's didn't last long of no more soup I gather these days one is not allowed to bring PB&J sandwiches to school a bit sad , that.

nice teapot ! would look good next to those two Mussel thing-ies just saying some times : Spot It ? Buy It. not often Id say.

@Okanagancook "" Bistecca "" sounds so much tastier that ' Steak ' Ill be taking a page from your Book. and using Bistecca from now on. thanbks !

Ived used the Reemay inside my cold frames even better ! I had lettuce doing well in that cold frame in mid Dec NewEngland !

its a beauty ! are you familiar w spun-fiber cloth ? https://www.amazon.com/Reemay-Garden-Blanket-67-100/dp/B001FA9SNE one of thee best inventions ever can be resused many many times Ive used it both early season and late. adds a month on each end in NE.

any green beans in the garden ? blanched just so and dried ? or even from the market ? you just wasn't something green w just a hint of crutch not too much.

@Okanagancook nice really nice looking forward to your further adventures.

I made that same one from Time - Life Snacks & Sandwiches Id suggest that now days you use a little less butter between the slices still quite a bit but not 1/4 " - 1/2 " pre slice. 1/4 " of the freshest you can get would be fine. Or ...... the hunters might not made back

so far so good i dont recall any dairy but it gives me a start many thanks no reason you can't keep responding

thank your so much for your replies Ill look them over I do remember the crumb of these cakes very much suited me and were not compacted ande had a nice brown sugar flavor the smaller aluminum pans lined was my idea to make them as gifts ! thanks for your insight

I didn't know this topic existed ! Id like some help : quite some time ago , possibly fro Gourmet , this would have been in 1999 I found a Rx for fruit cake that I adopted into smaller aluminum semi-disposable forms i used a large variety of Trader Joe's dried fruit , chopped up as needed I lined the smaller aluminum pans w parchment and added the mix It possible I have the Rx somewhere , but many HardDrives have some and gone however , I remember that I baked the FC at about 300 for several hours give or take and what's important to me , is that the ' cake ' portion of the FC' had a good crumb and a light brown color and an incredible flavor. brown sugar must have been involved. the then let the small caked cool a bit , picked them out of the containers which I used over and over and placed them in individual plastic bags and carefully slit the tops here and there and added Booze good quality mostly Myers Rum ( dark ) but for some friends bourbon about 1/2 cup / unit I then let them mature for 4 - 5 months and gave them away as gifts. Id appreciate some help being in the Web age to try to reproduce these FC Im looking for that same ' crumb ' and lower temp cooking manny thanks ! P.S. : no weird green candied Yuk was ever used !

no matter what those Puppies are for get two of each. just saying. Yikes if I were there Id get 4 of each "" break-age " best stuff ive seen for the Kitchen in some time !