rotuts

my jar didn't seem to have those. I might have to go to one of the Indian Emporiums near me and price out the Patak and see what other chutneys they have 'I used to have a small collection the Lime pickle ( hot - as described on the label ) would seriously clean out your sinus's

@FrogPrincesse I liked the TJ's chutney. it should be called Raisin Chutney it contrasts nicely w th Major Grey. but you better like the flavor of Raisins. Illo try some of that fresh Mozza next rip for my Tj's Pizza-ish.

why not post the entire trip reviews, pics etc on the Food Traditions & Culture thread ? '''' Culture, tradition, history, discoveries, and culinary travel not limited to one region. Lifestyles, diet and nutrition; food mores, etiquette and entertaining. ''' looking forward to it , as Im sure many others are !

I didn't buy this today and Ive mentioned this beer before : Hoponius Union , from https://jacksabby.com one town west : [ @Duvel , please look away ! ] over here : https://forums.egullet.org/topic/166683-a-very-short-trip-to-stormalong-cider/#comment-2426849 Ive been tasting and enjoying local cider. temp is up this afternoon , along w humidity so : the above brew . Ice cold , w added ice. a no-no for beer aficionados but O like it Id forgotten how good this beer is : nice bite , but full bodied , creamy and fruity. the creamy fruitiness reminds me of Golden Eagle Indian beer: I used to get this at a mighty fine Indian restaurant in Boston Kebab and Curry ,on Mass Ave. the can was 16 oz , so it certainly had its effects. enjoyed w my nIndian-ish dinner Here: https://forums.egullet.org/topic/166082-dinner-2024/page/69/#comment-2427722

Indian-is dinner : Ive made this before , and posted an early version TJ's Nan-ish passed over the gas burners base is TJ's spinach , lightly micro'd just to barely wilt. this version had camper tomatoes , sauerkraut and kimchi along the rim TJ's Lamb vindaloo . rice over the spinach , the lamb garnish window green onions and red onions , TJ's walnut pieces. delicious two chutney's : TJ's -- first taste raisins ( the darker of the two ), then mango and Patak MGchutney might fine meal for so little work and a Hoponius Union

@Duvel The Little One is going to have quite the Posse Comitatus as word spreads via his peers that Dad is a Muti-Started chef , short, medium and long order Cook of course . bookings are going to be tight , and orders will be placed well in advance giving you ample time for gathering the proper ingredients @Shelby and I , of course , wouldn't mind offering our services to test things out , and assure a quality result for when The Gang shows up for Results.

ive had real wasabi twice. grated from the rhizome at the table . its flavor is very interesting , and changes in a few minutes , 2 - 3 from the grated amount . in 2 -3 minutes its still interesting , but not the same as the first tastes. its expensive to manufacture ,as it grows in a ' pond like ' aquaculture it seems like lilly pads . and the environment is tightly controlled it seems . trying to extract every dollar , Im guessing that there is dried powdered leaf and stem. never tasted those fresh but based on what i tasted , and how it changed in minutes my guess is that dried powdered genuine rhizome is also going to be different from freshly grated . thus the expense of getting fresh rhizome vs powdered rhizome , leaf and stem. let us know where you buy the fresh rhizome consider taking some pics of what you get and what you freshly grate if you get some powdered , please also describe the various kinds and their taste differenced . you might be the only one on eG with that information . also , when you share w your guests , what do they say about the fresh stuff ?

@Bernie "" Your body can cope with small amounts of bacteria " this is both misleading , and completely incorrect . exceptionally small amounts of certain bacteria can be lethal . as this is not Index Medica , Ill leave it at that.

not being a cocktail or martini person : where does Bombay Blue sapphire ( or the upscale version of the same ) stand in the pecking order ? I like Q.Victoria , and the blueish bottle. just saying.

@KennethT That's an excellent question. it would be interesting to see if this has been looked at 'not a difficult experiment to do : get a supermarket roast . SV for 3 - 4 hours, under aseptic technique get a center sample , and future. back in th day that would have been easy for me to do. theoretically , on a roast properlly handled , the center of the met would not have bacterial contamination. the exterior and manipulated surfaces for sure. Obliquely , it been mentioned by reliable SV sources that it would be inappropriat to SV jaccarded meat , ie Costco routine meat , one would ask for non-jaccardedd which Costco , at least back in the day would sup[ply on request there is a thread on this. of course , the bacteriology might not have been actually studied.

@Dejah hope you saved the bag jus after adjustments , might make a fine jus for a brisket ' dip '

hope you got the chocolate

@Kim Shook do you want to sear then SV or SV then sear ? if sear than SV , you might season w just salt and pepper , then sear. you could sear from frozen after sear add granulated garlic , rosemary , Thyme if you like those flavors. garlic and herbs burn when seared. then bag and SV 135 F for 6 - 8 hours. if you sear after SV , the roast may over cook ie not be med rare. if searing after SV , save jus for gravy dry off , sear quickly and it will be ready too carve. after SV the roast does not need to rest. consider pics please. its going to be tasty. remember w SV time is tenderness. once love reached your tenderness time , it can go longer and still not be over cooked. certainly by an hour or more.

@Ann_T ' lots of gravy ' always a wise decision

@weinoo interesting . Stormalong's sweeter versions are classified ' medium sweet ' on the back of their cans. Mass Appeal I though this type of cider might benefit from the addition os some Fizz water lots of ice , and some lime. dent mean Ill buy it again.

I agree re : Angry Orchard . to me , they taste soapy . Vile stuff. @FrogPrincesse bit of a shame you can't try Stormalong. one of their versions is at least an equal match to French cider. and I do like French cider.

@FrogPrincesse Ive made might fine meatballs in the past , and for me , tenderness involved two things : how you cook the M Balls , of course w a given mix of meat and flavor add ins and the panade you add to the meat mixture. once you have your meat mixture set ( ground pork , beef etc ) add ins : grated cheese , faltleaf parsley , etc read up and study various parades fresh bread crumbs and milk is a simple starter and go from there . how you handle the ground meat is important of course but the panade , in my experience buffers cooking , mixing etc and gets you tenderness you are looking for. sorry I can't be more specific.

@FrogPrincesse thanks Ill give them a try , and try to do a little desalting as you suggested.

very large conglomerates have purchased pretty much everything that used to be made by smaller firms . thus , enter the Bean Counters charged w maximizing profits , at the expense literally , of traditional quality. as You Know Who said , back in the day " Just Say No ' with the realization it won't matter a bit to the company

@FrogPrincesse looks tasty where do you get the Fz Agentinian shrimp ? how do you defrost and prepare ? thanks.

over here : https://forums.egullet.org/topic/166694-todays-nytimes-food-section-the-sandwich/ TheSandwich , NYCity wise.

Today in the NYTimes Foos section : The sandwich: 6 pages ! https://www.nytimes.com/section/food it might be behind a paywall , but for review purposes , a few glimpses : etc etc. at least 58 + examples.

it goes without saying , that for appearance at least the top bagel slice must be cut on its own , then placed on the Assembly or the sandwich with smoosh-out eating it will of course be smoosh-ey , probably a desired feature of the bagel sandwich I prefer bagel items ' Open Faced ' that way , you get two items thus double the fillings .

@gfweb I agree . aslo , effective slicing of the top bread so that you don't completely smoosh put the sandwich . after all , the proper sandwich is an opportunity to Pig-Out in a socially acceptable manner of others are around . Solo Sandwiching ? a completyy private matter .

@Senior Sea Kayaker that sandwich looks delicious. Ill have to see if I have the disc space for a new folder : Sandwich p0rn. did you warm up the brie to just melting point ? keep the in mind. ive done that , seperatly for sandwiches w cheese. if you ever make 'ham and cheese ' stack the ham and cheese to fit the sandwich , and micro separately both to just melt the swiss 'then add to the pre-prepared sandwich ( room temp ) make sure you have the materials for a second sandwich readily available you will need a second dose , its so good that way.