rotuts

@ElsieD were you able to watch this on-line ?

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.

@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 ....

@Shelby The Red bell looks acceptable the rest best left UnSaid

Splendid Table is a fine book I think they and a second book , or a first one depending on how you count.

@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.

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.

If there is $$$ involved , he'd do it. no question.

@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.

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

@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.

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.''

@Topham very nice ! congratulations . if you fare willing to try it , look for some Red Boat 40 its an outstanding fish Sauce Tj's has it , as does WF at twice the price. It you haven't used FS before , make note of how foul it is when its ' fresh ' no matter as those " Notes " go away. douse your next meat with it . let it absorb , bag and refrigerate for at least 3 day if not 6 the SV Nice.

I don't know what the lower salt version tastes like. But Ive soaked reasonably thick sliced of regular in ice water ' for a bit ' some time ago and once the salt level drops a bit , it a much better item. Ive use ice so that the fat stays hard Yum !

Its WF ! none of this for them ! just this : potatoes " WF " run $ 9.99 /lbs

Looks to me like finely ground SPAM in a circular tube. Reminds me , I have two cans of SPAM : regular and LowSalt. Ill have to bring them out and fry them up

@chefmd nope ' milk ' as those who enjoy hugging themselves on their own Privacy might enjpy tell them to get that Outstanding """ flushing system " and stay in there until they can't move just sauomg

Wow too bad it hasn't moved out Fz a little father Geo Wise that being said 1 - 2 weeks of Sodium in each Bite ! what a deal !

nor " Combi "

do you get ' oscillating ' XXX cleaning ? variable intensity ? I better stop now

one day 20 % off William-Sonoma on like or store you have to print the 20 % off from the web and take to store. I have two " certificates " base on my new CC these can be used and are not excluded other wise there are some exclusions

@gfweb granted this deals with N.J. , and well , .... http://www.nj.com/news/index.ssf/2016/06/results_of_our_great_pork_roll_vs_taylor_ham_battle_divide_nj.html

.epub https://en.wikipedia.org/wiki/EPUB vs https://en.wikipedia.org/wiki/Kindle_File_Format

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.