rotuts

you are probably not going anywhere near here : https://www.edehillerin.fr/en/69-cookware

very interesting Apples last time I checked have a lot pf pesticides on them ignoring Organic-ish well , not going there right now : https://in.reuters.com/article/us-health-pesticides-apples/baking-soda-plus-water-best-for-washing-pesticides-off-apples-idINKBN1CW2KV hope right there

"" 15 other fish I'd rather use first "" me to maybe 19 ? but Im not a muti millionaire and that's what it cost these days to get those 19 fish not frozen that have not aroma what so ever.

Are we discussing Rao's Jared sauce(s) ? in my area with some patience they routinely drop to 1/2 price everywhere at that price , they might merit some consideration as they are very nice 4.99 or so on sale. USD over that as you might like to cook the right https://en.wikipedia.org/wiki/San_Marzano_tomato and not all cans are the best perhaps on sale as they keep might be a nice starting point Vodka or Not.

@weedy I agree with you however , the fish Id like to eat every day Salmon and Sand dabs etc from Cook's Seafood in Menlo Park , CA one town over from where I grew up is hard to fine in MA there are some large Fish Stores even one , one town over that understand what they don't sell they cook in their Lunch and Dinner '' restaurant ' same as Cook's however , their salmon is stunningly expensive , and not fresh so Im left w TJ's frozen as long as the packed has not been cracked and many oare I lest w OK fish as best SV these has a tiny bit of potential not enough to Swoon Over Id wsay

@lindag extra nice I love to see toast that was hot enough to completely melt the butter. shows planning and craftsman( 0r Woman )ship at Its Best [ed.: not a big fan of CraftPesonShip for no reason at all ]

Host's note: in this post, which was moved from another topic that provided context, "SVE" refers to the YouTube series "Sous Vide Everything". I was surprised when SVE started to do Fish. then I realized they Fish themselves tilapiais not a fish I enjoy but I tried it a la SVE and it improved remarkably from Fz.

@andiesenji is this the place ? http://oldstonemarket.com new to me Ill bookmark it I usually use Penzey's and Sauers but it looks quite nice ! so thaks

ill look into it thanks ! BTW seeing your schnitzel a few posts ago brought back very fond memories for me on a brief trip through Austria w spaetzle and a nice dry Riesling which you got up at the counter by the 500 cc !

@ninagluck what sort of potatoes do you use ? here we have Russets delicious for Mashed potatoes a sort of ' mealy ' potato , n the best sense and waxy kind , red bliss for one and an intermediate Yukon Gold a P.S.: " German " potato salad ie tart . with perhaps a vinaigrette possible some bacon is a favorite of mine more often than not I forget how much I enjoy that sort of P.S.

@ninagluck sounds just right w the leftovers something worth consideration so thanks I get the idea. cheers !

@ninagluck wow those potatoes are Talking to Me would you be able to tell us more on how you damed them ? cheers !

terrific !

ive been know to Micro a HD ( or sausage ) and then torch them sometimes severely you get that charred crunch does not work well w synthetic casings

re : eggs just because it ' takes ' 45 min or so for what you are trying to do w and egg it just means you have to plan ahead Ive done 12 ++ eggs at a time , rapidly chilled them then re-therm'd them for a weekend breakfast that takes no time at all. during the week ? other methods , even eating them right pout of the refrigerator.

NTTimes had an article on Vespertine in Wednesday's Food section some of the same dishes pictured here are in that article , by Pete Wells

might as well get it over with now : the title of this thread should be changed to Le Chocdoc does foOd pOrn

and mighty delicious ones to boot !

I won't say what that is but Im hopeful this is garlic. [ed.: crop'd pic rotated slightly ]

this thread is going to be extremely painful to follow. I just had a bowl of cold cereal. warnings might be helpful , say , before the Cheese Board shows up as an example

@gfweb " Mac and cheese always looks tastier than it eats " true enough , but that's only because generally its poorly made this eats much better than it looks. if you bump into a box Micro some up outstandingly good. as its a commercial product , most boxes are probably the same unlike homemade which would be difficult to study. "

re robs: its all here : cuts of pork ribs and this : http://three-little-pigs-bbq.com/tutorial-on-pork-ribs-cuts/ StL's I think are what most restaurants use its just easier to deal with but the spareribs are very much the way to go for the best Piggy result : BTW as well all know Baby back ribs are not from Babies but baby sounds pretty tender and nice , no ? " how are you enjoying your Baby carrots ? " do not taste to Carroty to me ? but why bring that up and get thrown out ? they are just the top of the ribs more $$$$$$ to cut them out and made them sound Swell Id sway.

@Shelby have you done traditional pork spareribs this way ? St. Louis cut our not ? you must have 8 iPot and you're just not telling us got your house Re-Amped did Ya ? nice I can't get my kitchen re-amped as I seem to have had So Much #$(&#%^&_#5463645 with contractors and I know a good contractor is a jem

im not trying to encourage this ...... but way back in the iPot thread baby back ribs were done. I had some Fz and vac'd for some time. its not my preferred pork rib cut , but well when the Sirens Sing they Sale Songs ..... so I did them as had been done a la AnnaN they were terrific. of course I did broil the tops after adding a glaze maybe in the BVXL or the CSB I can't recall they were delicious Finger Licking Good I dont propose to those who wish to experiment personally with Dry / Tender / Juicy exceptional dimensions ............ but if you fine some BBR's on sale study the threads here way back and see what happens for you with these do not skip the glad/broil step Id advise now for a Dry / Tender / Juicy thread ? Whoa , Chuck Wagon !

G.M is very decent on it own no potted plants nearby for the non-GM fluids ?