rotuts

I( do almost all knife-work before I start cooking i.e. work with heat for individual meals. I use pyrex bowls for all the cut up stuff. One thing Ive always done in the past is I do more work in the kitchen no matter what so there is less to do when I sit down : on the plate. Id never serve a boiled / steamed lobster , clams in shells etc lobster is de-shelled in the kitchen and then something is made w all the meat and innards I have used scallop shells for a presentation of course indeed id rather cut the fresh corn off the cob and cook it some how than eat it off the cob. even for an outdoor BBQ

how do these work / is there a problem w very clean hands ? just saying ........................

Well , I called my CC company this is the one I use all the time i have a zillion other , in a drawer somewhere for me , Im not keen on PayPal there were some issues some time ago. my CC card company issues for no charge a one time CC number. they do add a fee for conversion , but its minimal as the PayPal issue is far more important to me i did call two other CC's from the dusty drawer and they did not do the unique Cc number My CC does send me cash to my bank of 2 % for all purchases so IM OK going this way but your points are very valid.

@lindag the only thing that matters is if thou are happy w the edge you create. the advantage of " Jig Systems " and EP is a fine example is that the edge on your knives is consistently the same. for 20 or so USD for the jig and maybe 17 USD x 2 ( you might get a 400 and a 600 or a 1000 the 400 might be enough w technique )

when I saw the above at first I thought you unearthed a Giant Prehistoric Brillo Pad and the MR is just begging to chill BTW Sorry

I have the EdgePro and have had it for quite some time I love it. I was fiddling and fading the other day looking to see if there were some new stones I might enjoy and : AGPtek Professional Kitchen Knife Sharpener System Fix-angle with 4 Stones the reviews on the knock offs are mixed. they seem to say you need to get the real-deal stones which run about 17 USD so Ill leave the ball in your court.

@Maison Rustique nice tip. Id never have found this. worth a try on my next trip ti TJ's thanks

nice tip. thanks the closest is N.J. ! if anyone goes to a Costco for other reasons , would you ask about this cut ( chuck roll ) ? Im not a member there there are two regular C's near enough to me that Id take a gift card there , perhaps in the fall , so I have room in the freezer for a dry-bag aging experiment. this cut seems a more reasonable one to start with thanks

@Porthos that's potentially good news for me. if one Coasto has them maybe one near me might . so they area about 20 lbs. Im wondering if they would benefit from Dry Bag Aging ? this is something I want to try once I have room for the result in the freezer. your thoughts on Dry Bag aging this cut ?

long discussion about Mayo(s) elsewhere on eG.

@Jacksoup Id find out the carrier after you get the replacement and let them know they will contact the driver . they probably delivered it to the wrong address by mistake a long time ago Amazon service was terrible you could not call them etc then they decided to putt more recourses into it and its superb

there is a sale at thermapen for the ChefrAlam : http://www.thermoworks.com/ChefAlarm i have this and its very nice.

nice looking knife but you got it from Amazon , USA so there were no after costs for duty ? it was no doubt built in.

Ive just got https://www.amazon.com/Jack-Ubaldis-Meat-Book-Butchers/dp/0020073100 its very nice it was of course used , but barely indeed most of the tex is Rx's but there is basic cutting of a larger cut of meat i have not looked to closely on the Rx's but for the Price this might be a nice book for your Meat Shelf of Meaty Books !

@FeChef you've got it mostly right. Skippy is quite nice. esp. when on Sale ! jelly must be ' clear ' try a BB&J w red currant jelly nice !

since Im from CA indeed a Native Son did they ship all the tentacles to CA where they would be appreciated ? I noted one on your plate I have to go to Chinatown to get them indeed there is a fairly good take out near me their Salt and Spice calamari is decent and they will add tentacles if you ask they sent some take - out w them a few times when they first opened and got a lot of complaints Its New England for sure now they will make me just the tentacles ! with big smiles on their faces 1

I,m sorry if this is covered elsewhere have you purchased a knife via the internet from Japan , delivered to the USA ? Im close to getting a pair of knives from Wantanabe http://www.kitchen-knife.jp/pro/ the Nakkiri 180 mm and possibly the same length Gyuto. was there custom's duty on your purchase ? if so , how was it collected ? thanks

I can't see a meal kit business , no matter how well run , being profitable one thing : Amazon is is shrewd. Buyt why they branded w M.Felon beets me. why they decided to copyrighter a food delivery business name makes a great deal of sense as its very cost effective to own a name. I can see the Tovala frozen meal business being very profitable in areas where there are high salaries and very little extra time : the Bay area , urban centers. receiving and properly maintaining perishable food-stuff is very complex business. but I can see Amazon putting a lot of new magination back into WholeFoods something WF has forgotten about . You have the Food. you have the facilities to maintain and refresh your supply you have staff ............ has any any one noticed those Amazon small delivery vans around you area ? from AmazoinWF : I can see those vans making local deliveries in the afternoon of that's days meal kits. retrieving the packing materials from previous deliveries for re-use. like back in the day when you Got Milk delivered ( in glass jugs no less ) and placed in an insulated cooler by your door. that sort of thing I can see. even prepped Tovala type Fz meals

spotted this : I had high hopes , as one of my favorite dishes is Salted and Spiced Calamari , in Chinatown note the tentacles ! what's in the box : ready for Steam-bake in the CSB : done : N.B.: No Tentacles ! however they steam-baked nicely w a good crunch not the same as Chinatown ( panko , etc )_ but quite good. a keeper for me which suggests " seasonal item " Ill have to ask.

thanks I see your website directly under the YouTube Id think you want people to go to your web site. traffic is what you want why not change the wording below the Youtube to include the web site then say the recipe may be found here and """ much more """ I think you get the idea I think you want people to not just get the Rx but to explore your website if they want. \however From time to time ive accused of being a Philistine go with what generates the most traffic for your web site. other might know more about this. aster all , I don't even have a SmartPhone !

i not sure what your question is : do you not want to show the ingredients , as you have in the video liked above , in the video ? watching the video on YouTube , from the link above , you suggest to click the link below to see the Rx. that version does not have a link below. do you plan on having the videos imbedded in this site ? https://www.dolcidifranci.com/recipes/2017/7/18/pasta-frolla-italian-short-pastry so Im not sure what version A is vs version B is. B would be ' just linking to the website ' cheers !

when it gets to < 5 4 maybe ? N.B.: J14 to J17 + over its short and painful lifetime :

@Franci congratulations ! I think they are fantastic !

OK this : are they the same or Sl. different ?

@ElsieD what an excellent question I have no idea. unless you hear differently Ive had no complaints from me as I do the cook first then the rapid chill then the freeze Im only wondering if you freeze firist it might change the texture of the meat where as once it cooks the meat might be '' set up better '' for the freeze ? pure speculation on my part however .............. nice Haul !