rotuts

@FeChef exactly so. and it has fantastic mouth appeal. Ive had buns like this only at 2 0r 3 other places and they were not chains what a difference details like this makes the whole thing better. and of course the melted cheese.

got the today 4 of these puppies /box : I haven't had anything so good in a long time , based on my tastes ; good coffee labor through out. the wafer is a bit bitter ( nice ! ) w chocolate chips imbedded a keeper for me N.B. : One box per person Id say Im sure this is Soooooo Goooooood they will D/C it when I go back to buy 10 more boxes

please don't tell me that's a DARTO paella pan !

my kind of breakfast @Kim Shook

700 W is no big deal if you use hot tap water and for loger cooks a Coleman or generic cooler remember the tops of coolers are not insulated but easy to fix.

I guess they make GG for the Egg , green or not : https://www.grillgrate.com/search.php?search_query=green+egg&Search= have no idea if this makes sense on an Egg or not fantastic on a Webber or that sort of thin.

Well ....... these are these : https://www.grillgrate.com outstanding for any grill Why ? no flame up and you can get this for a bit off if you are carefull I have them for my 3 antique burner r Weber this is this : https://www.amazon.com/A-MAZE-N-Pellet-Tube-Smoker-6/dp/B00IXMPW5K/ref=pd_sim_86_4?_encoding=UTF8&pd_rd_i=B00IXMPW5K&pd_rd_r=Z4EJ1DQT7C0E01DDAW1A&pd_rd_w=ULRER&pd_rd_wg=GdQm1&psc=1&refRID=Z4EJ1DQT7C0E01DDAW1A another outstanding item for the Giil I have both an old cheap aluminum pie plate works just as well . folded over but the above it very nice.

good points @Porthos you are correct. but I still think they are Skinny Dipping in Tahiti based on their WindFall ...... well deserved . and good for them

maybe H-F will change a bit in time I can see these Vendors having a place with people who enjoy cooking but can't find exotic ingredients or are unable spend the time rooting them out. Im enjoying their evolution . its all here @ eGullet !

look here :

I guess the Anova Nano will be here soon : https://anovaculinary.com/nano/ 700 W smaller $ 89 USD preorder the Anova App now or soon seems to be capable of controlling more than one Anova good for Anova ! now , why their oven is being delayed a year is a completely different matter .

thank you @nickrey I thought I was hallucinating I was going to have to go back there for a review and some pics N.B.: the cheese is melted and the bun toasted w a little butter on the top this makes a big difference

i went to my local less than a week ago. over a bazillion years I must have tried everything , before thy had so many stores. only one item I though was mediocre : Abobo nothing happened for me i try to get the 4 oz stuff , as its creeper and then parcel it out. its a bit bit more expensive than it used to be but still the best. and indeed @IowaDee you might get more than you need @ the store but its still the best. less then a week ago I didn't bring certain coupons but they gave me the free stuff anyway I was with a friend. I got the 4 0z of Sandwich sprinkle fantastic for croutons it came w a free tall jar. I gave it to him as he had not tried it a new addict Id say.

Still, Good Stuff !

@Allen89 nice stuff ! looking forward to your posts !

Recently I went to 5 Guys and a while before that to ShakeShack. at SS the buns surface was not dry , as they were at 5 guys , but seem to be lightly coated with something that dramatically added to the SS's burger appeal. this might have been butter , hamburger jus from the grill or what ever. I have not been to InNOut in a while and can't remember if the buns were dry or coated. has anyone noticed the ' coated ' buns elsewhere ? think a shinny bun. I don't think it was steam , but something w flavor. McD has a dry bun. that's all I can say. if you have had such a coated bun , where did you have it and what do you think the coating was ? if you've only had dry buns , well , this topic might seem strange to you.

fresh sourdough bread if not so fresh toast a lilttle lettuce , mayo ( oddly not too much ) tomato tart thin pickle or thinly sliced pickled green tomato horseradish of your choice. mustard ? bread is very important find something you like meatloaf cold / room temp might need more seasoning than hot cut the meatloaf thick. you can let it get to room temp , but you might in the mean time starve to death looking at it. Ive successfully used the defrost cycle on the Mirco very very carefully to bring ML ( and other refrigerated things ) to room temp before I starve. hard to ruin a ML sandwich if the meatloaf is good and the bread of your choice is fresh it more or less seasoned Roast Beef pre-ground up. so let a RBS guide you ice cold beer in a frosty glass helps if the MLS is ' peppery "

I did a little goggling : from this site : http://www.mnfarmliving.com/2017/01/whole-pork-loin.html I guess that front end gets cut off , butterflied and sold as country style ribs , some time boneless. this cut has a lot of that darker meat guess that's why I like the CSR so much ! if you are ever getting less than a whole P Loin get the hunk that's on the larger end , towards the head : http://www.unclejerryskitchen.com/diy/butcher-whole-pork-loin/ the darker meat in on the L of the first pic and on the R of the second pic of the whole loin the 3d pic cut up is even more dramatic look at those three chops on the R : Good eating , set SV or a fast grill to rare.

I had occasion to have a burger at R Guys a few towns over. I had the single patty w lettuce , tomato , mayo , pickles and mushrooms. I asked for as rare as possible , but they seem to cook it one way , and that information is posted. and fries w not too much salt. a previous visit I didn't ask for less salt and the fries were quite salty ( for me ) I had a vanilla malted shake. they assemble your topping on your bun on the counter opposite the grill. when the burger is ready , it goes on the buns and gets wrapped up. the bacon was room temp pre-cooked. but still a little crispy , perhaps they cook the bacon from time to time etc therefore the bun as room temp , i.e. a little cold m as were the toppings. the meat was hot enough to partially melt the cheese and bring perhaps the tomato to a warmer temp. they do not warm nor toast the buns nor put the cheese on the patty on the drill. it was a good burger none the less , but the non-tosted cool bun was bit of a distraction on what might have been a very very good butter : so the burger as an experience got a " good " rating as you could taste the beef as beef and it still have crunch from the grill. the Malted was outstanding ,l I haven't had something like that in a long long while. they give it to you w a straw , but toss that right away as you can't get it up that straw. the fries had less salt than I remember the first time i was there and were outstanding. clearly their ' signature ' is to give you your fries in a cut that's the side thou ordered and then they add a significant amount of fries on top of those in the bag that has your burger and fries. they and malt vinegar for the fries and I asked for some extra maya. the burger at ShakeShake ( SmokeShake ) was much much better as the bun was hot and might have been lightly coated in butter ? meat jus ? you know the buns that come tiny bit oily ? SS has those , 5G does not that being said , the fries Ive had ( once ) at SS were awful so really really keen on outstanding fries w that burger , like lots and lots of toping ? =- 5 guys a much better buyer ( over all ) and pass on the fries ? SS.

@gfweb out standing meals , as susual I noticed this portion of meat on you P.Loin : this darker pork muscle is at the front end of the loin , then peters out towards the tail end. it some of the tastiest pork there is its thickness varies on where you cut the whole loin , and varies from loin to loin its never ' butchered out ' as far as I can tell Ive asked butchers from time to time what muscle it is and so far know one has known it clearly has a different job than the pale rest of the loin. too bad its not sold separately

Yikes ! I don't have Prime nor do I want it. looking forward to your reviews. I can piggy-back this on something , for sure !

@ElsieD nice I completely agree with you for full disclosure : @Toliver would want to discuss this tailor first for only completeness

this is not just s wonderful "" forum "" its a forum that from time to time over thinks that's good if you've been here for a while ............. but the OP wants to improve a few knives for someone that doesn't understand them very much Im sure she understand you use them to "" Cut "" but not much more Id ask @Porthos to ask his daughter what does the the Mother think about this ? if you change her system of cooking a nice idea then you have to move her along to a different system : hand-knife technique the right cutting board etc why not do the whole Picture / then again it may or not be the best Global Picture for the Mother.

@Toliver if the C.S.B., is the one Im thinking of , and as delicious as it is , its not cut this thick the B.R. is about 2 x as thick if not more than standard thickiness aside from your waist-line , just freeze 1/2 of the loaf and you are set dont blame me if nothing you own fits any more.

if you get any more consider the CSB as a comparison.