rotuts

this weeks marketBasket circular :

@Norm Matthews you are not going to regret it. work your way through the CSB thread and decide what to try consider : toast , very fresh w good crump Chicken thighs w the finest cracker like skin you've ever had etc.

should not this thread be called "" Crazy Good e-Book Kindle Bargains "" dont worry Im nor raining on your parade.

@FeChef thanks for that Ill keep my eye out !

@blue_dolphin that's interesting in your TJ's , are they keeping these Beauties/Tasties longer ? after all , its Cheese !

Knives > refrigerator/freezer > Oven/Stove/CSB after that , its a free for all .

when this Am to pick up mu cheese. they and a lot more in the Cheese Cooler they said they found some more. these were supposed to be removed last nighrt night is when they restock as they have a separate crew for that the remove items one day before the last one noted. I convinced them to leave the cheese out for sale until the end of the day. they donate all food trey pull to charity, so that's good. ready for FB

@liuzhou has it right. your knives , as long as you respect hem and care for them properly. otherwise their junk Japanese are nice Ice recently learned.

@Thanks for the Crepes I have some grinder from IKEA inexpensive and work very well. the SQSmoke from TJ's grinder never worked welll you could refill the grinder , but TJ's never sold refills. that's the problem.

I had to look up PappyVW serves you right I stick to MR. nobody is going to discover that. why ? although its minimal , take some work. BTW TT is $ 4.99 this week. Sirloin Flap ( trimmed whole by request ) $ 4.77 no contest.

now that you mention those flavors they ring true in this cheese. that they'd toss it out based on an arbitrary day is a bit mistake. I also didn't know Tj's had a featured cheese i.e. when sold out , no more to be had. well I have 6 Ill freeze and be set for a long while.

Tj's has this cheese : its a very nicely flavored cheddar-ish cheese that melts nicely in the Micro. Ive used it on CheeseBuyrgers. Its their featured cheese for August. that seems to mean they bought all they could and when it runs out its gone. In my area they have 12 pieces left and it ' expires ' on Sept 2 so they pan to pull it tonight, this was news to me just now as i called them about the name which I forgot. so they are holding 6 for me and I plan to vacuum-seal them and freeze them for future CB's if you are in the West and read this before your Trip to TJ's try one or two if they have any in your area.

In an earlier thread I tried RedBoat40 , via SV , on a sirloin steak I liked the result. sometimes , I get fresh burger from a local family chain that have very good meat. by the lbs and not in the pre-packed meat case. I did it yesterday " 1/2 lbs split w the last of the TJ's S.African Smoke good stuff , but idiotic plastic ' grinder ' you then throw away. idiots. but now I add several drops of RB40 to each side and let it sit for a bit to absorb. oooking in my T-Fal non-stick pan , which I oddly learned about on America Test Kichen go figure. I still like it in-spite of that. finished dish : the cheese was form TJ's , st illtyd cheese and was =it good. so i called them to remember the name and indeed its an august featured cheese. they find a cheese they like from a small producer and buy it all up. this is terrific melted. that means their won't be any tomorrow. it says pull by sept 2 but they are holding 4 for me. Rats again. anyway RB40 is terrific on a burger and you get no fishy flavor at all P.S.: I called TJ's about this cheese. they and 12 and what is not sold today is tossed and No More so they are holding 6 for me for tomorrow and I vac-seal each and freeze bet cheese Ive ever had for CheezeBurgers second only to HomeAged Tj's runny Brie/camenbert

my mistake its a Gyuto . 180 mm ? these knives are so stunning !

@Doofa 's knife , rotated hope that's not your cutting board.

has anyone done oxtails SV ?

Ive never understood the difference between Soppressata and Salami ( genova or maybe ? ) ↵ Use original player Soppressata Vs. Salami By Di Bruno Bros. - Italian Market YouTube 720p 360p ← Replay X i

@Doofa is that the Santoku ? the Watanabe knives are things of great beauty Id advise you to look into the EdgePro system , with 1000grit and a polishing stone for these knives. I think I posted their recommendations above somewhere. also re- think your cutting board Ive been using these for a long time : https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-21-inch-x-15-inch-carving-and-cutting-board/1014949216?Keyword=cutting+board they are inexpensive and very forgiving of your knives edge. Watanabe or not. the W knives sure are sharp !

@Shelby OK you have the right idea Im sure those Campers , Happy or Not are looking forward to your EggPlants ! and then there is this : ↵ Use original player Good Eats S05E07 Deep Purple aka Berry From Another Planet By Paul Lewis YouTube 720p 360p ← Replay X i All that work in the garden ? personally I see a few Jugs of M.R. as being tastier up to you !

@Shelby at least you got rid of those Zoooks in your own Back Yard ! [ed.: No Comment ] at least you did not Motor Down the Highway and dump them at your Least Best Friends ! Ouch on that Pay Back just saying

@Toliver OTS and pickled tongue ? the T sliced very thin in a Sandwich w ultra fresh bread w good crumb ? Nirvana ? Oh, sorry I forgot. Pretty hot there in the summer , is it ? and yes , Im a Native Son , so I can commit. just from a bit cooler area.

@Anna N "" I would rather have a phenomenal ox tail stew "" I completely agree with you ... the tastiest meat comes generally from the Meat that Works. tails work a lot. they are now Chee-Chee ( only God knows how to spell this ) and therefor $$ and none of them come from an Ox. they come from a 1 1/2 YO Steer or so. however , they still have had to work. so does the ' cheek ' but that's pretty CC now two. Id try to find some Neck muscles . best of luck. I do think it might be worth trying a flavorful but less pricy cut of meat ie Chuck ? and age it a bit in the refrig. and pretend its an Ox's tail. since you can't find and Ox , that's only a 1/2 fib. just saying.

nope. allergic to garlic. and yes Ive had many fine meal in Ireland too. just think what hint of garlic would add to a few of them. only a hint now.

I wish I knew how to do that ............. but the List is Long

Ive gotten their magazine from the library before its interesting. I got an email that took me here : Its a kikstarter page , but I can't seem to just paste the URL /projects/936865763/the-illustrated-wok-chinese-food-like-youve-never?ref=7vcjtf if you type https://www.kickstarter.com before the partial URL above ' if you type ' it might get you there.