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Everything posted by rotuts
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@Anna N thank you for the ref. for the B.C. don't have ad-blockers N. of the Border , eh ? took a while to load, but got it all and the ref's to some other iPot Indian. and not a single ad. @Tropicalsenior well said. with SV , Combi-Oven ( even a small one ) and the iPot almost every thing I make is covered and much easier to cook, and comes out better and faster. very interesting to hear how the iPot is doing with Amazon. its my understanding that the iPot Folks never bothered w advertising. ATK really did miss the boat w that one !
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@Anna N I dont suppose that Butter Chicken Rx is on line ? I will ask my lib to get the book eventually
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This ? http://nomnompaleo.com
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Gr.Turkey is indeed moist. now that Im a serious student of RB40 on meat , both whole ( steak ) and burgers ( ground ) I may revisit the Beef ML.
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at least he's on the Turkey Cart . its a start . but the Way is Long. no veg is a start Onion , garlic OK thought but mince that onion mighty fine,
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there is a flip side , of sorts , to the pressure discussed above Im willing to suggest that the personality type ( in this case Chef ) thrives ( of sorts ) on this pressure to begin with. those that cut the mustard succeed and some don't. some might enjoy and thrive under this pressure consider : Race car drivers , 220 ++ mph for 2.5 hours where a sneeze at the wrong time might be catastrophic Fighter Pilots landing on an aircraft carrier in rough seas at night ? fortunately ive found my level : Pulling a Cork in the late afternoon. P.S.: I found this quote insightful : " he would continue to dazzle diners' palates "without wondering whether my creations will appeal to Michelin's inspectors". " Ive added thee bold italics inspectors are one thing , diners another.
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@mgaretz yes , CI , ATK , CC now BostobnComonPress are the Sultans of Churn MilkStreet seems to be heading it that same direction , but its new.
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forgot the peas here : remembered them here : somewhere it all came together. here is it oven ready : and here it is cooked just to review : the above became I could go on and on .............
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@Anna N this one ? https://twosleevers.com/news/indian-instant-pot-cookbook-urvashi/ yikes my library system does not have it !
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MeatLoaf = American Pate delicious when you find it a calling. I have Mashed Potatoes , Gravy . Peas its the best place for Bacon BTW no matchup either. mine always involves ground turkey and bells seasoning.
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Ive become addicted to the CB's above however , I drain them then use a little TJ's Kalamata olive oil drizzled on them.
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I hadn't had the Tj's Mozzarella balls in wile I love them in water they and these next to my usual so I though Id try them: these are a fair bit cheaper and quite nice. you can taste a hint of EVOO but its mostly canola the seasoning are ' light ' and to not detract from the M.B.'s very nice. they also demo'd a Creamy Polenta : it was creamy and rich and they ofter it w some saved TJ's parmesan - ish its really good. it come in little Fz dollops so you take out what you like and micro only those. and , wait for it , it comes from France !
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I completely understand. the BlueStar is a stunner if they has a BS with a Combi Id just give up and surrender.
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@HungryChris no more Zoook comments . Ill try . wouldn't want to push you into GB's
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Id also switch to induction if it came w a high quality Combi-Oven
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well , that settles that.
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none the less ..... think of the stuff we will never make ! deliciously stuff and at the edge of the Home Envelope ! if this thing shows up in Modernist Bread Yikes ! Im going to have Visions though out the Night of that Modernist Beef Jus that was so concentrated ...... remember that ? one more Yikes !
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Jeee Wizzzee Id like one too seems well built does stuff well that I know nothing about Rats !
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@HungryChris Luck is finally going your way !
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@Dejah you didn't invite me ? no matter Ill hit the M.R. much earlier than usual and pop something in the Micro later looks delicious BTW
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Ive just seen Milk Street 102 their second show My iMac gets these PBS show over the air in HD then I edit them and keep them for future viewing or to fill up the many TB HD's I have. this show has Ck visit London where he vista Claire Patak's Violet Bakery [ed.: nice ! a tax free trip ! more power to you ! } they make a Prune Oat Scone Cake I learned a few things there . FDS Im not a balker then they came back to Milk Street and did a very similar cake w " what we learned ' it looked tasty then a Brown Sugar tart I also learned a few things NB Im not a baker over all , this show , so far , if you can see it or cap it i.e. its at an attractive price of 0 is worth it to me to watch Shy CK needs a Brown Apron and the other Cooks have a nice blue one I won't go into but this , so far , for me is a very decent show to watch and consider. no , Im not getting a brown apron the light blue ones were spiffy and Im not getting those either I do have the Violet Bakery cookbook coming soon from my library network
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here is toast I just made from TJ's sourdough bread that comes Fz from Pigs that Fly mentioned above # 7 no sugar in this bread and its about 4 - 5 days old from TJ's I do my best to keep the wrapper tight and after this toati9ng , there was still considerable steam that came out of the overn after toating no where near as much when ' fresh ' i.e. just brought home so it takes a bit of thinking based on what kind of bread you are toasting sugar or not and how old it it er: mosture the CSB is still the most ousting taster ive ever used.
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@Norm Matthews big wow ! well it does look taste and crunchy ! one thing that does not concern me at all the fillip side of toast in he CSB it not as attractive at the top who cares ? does the TT have sugar in it ? no matter , its what youy wanter to toast ! keep track on Bread A bread B etc after a while CSB = best toast ever. just saying
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@Anna N interesting I use TJ's sourdough bread that comes from a bakery in N.H. called Pigs that Fly this place https://www.sendbread.com TJ's gets Fz bread from them that they then put out at night thats then they restock it seems and it makes spectacular toast and sandwiches one may or may not like sourdough but I grew up in the Bat Area and you had over 6 - 8 choices derived every day all types and all sizes I came back to NE and this place had just started up what a gift to me ! it has not sugar in it. # 7 I sue for toast # 5 for a light touch then I add olive oil , Prenzy's Turkish oregano TJ's Kalamata olive etc the thick cut tomatoes and Home Aged TJ's '' bulging ' Brie home aged of course and then steam broil Yikes ! enough said !
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might some of the variations be the result of sugar et.al in the bread ? my main CSB , the older one , max setting is 7 it won't burn bread. sometimes just the crust. Im wondering if its ' tired out ' from having to preform day in and day out ? I do have CSBdeux I got it because : A ) id be very distraught if CSBun became ill and it was on a big big sale ; 205 delivered.