rotuts

I was going to make a Naan-is pizza , as I have before I had the full fat Mozzarellas // salami out at room temp. I cut and de-seededand removed the ' caviar ' on some very nice Campari then I remember I had some spinach in the reforge heat was thinking it had better days. I was gong to get fresher spinach tomorrow @ Tj's , but went w a panini to get an idea of that using mozza. I had added some Penzey Tuscan seasoning to the drained tomatoes it has some anise seed usual light mayo coat on all 4 surfaces : it was delicious . I pretended the spinach was fresher. I had a few scraps left , so made a second P . about 1/2 the size. no spinach but I has some drained kimchi and sauerkraut , so added a little of that . no pic. also delicious. now Im going to take a nap. the PP is a dangerous tool if you are trying to keep your weight ' optimal ' just saying .

adjustments can be made for emissivity : https://www.calex.co.uk/find-correct-emissivity-setting-infrared-temperature-sensor/ Im not sure I completely agree w @JoNorvelleWalker statement '''' Emissivity is also why smash burgers are cooked on stainless steel. The meat cooks by conduction, not by radiation ' stainless steel is used probably more for its durability and easy of cleaning , and lack of ' staining ' w acid foods a cast iron surface will cook a terrific smash burger , and the meat doesn't have a preference on cooking energy. I have a very small IR probe , but never got the Thermoworks more expensive model , that allows for emissivity adjustments. for hope cooking , its a fun tool if you want to put the effort in emissivity adjustments but I doubt using these values changes much ' on your plate '

the Feds seem reluctant to shut down economic activity . it would be of interest to see the complete record of any food processing facility it indeed did eventually shut down to see how previous violations mounted up. substantially increasing the costs of violations might help. but again , too much blow back Id guess.

in addition , if a deli carries N Boar's Head there is that cross contamination issue. Yikes .

@Maison Rustique VacPack is the thing. you can still throw it out in a year but it won't have freezer burn !

it certainly says something if you choose to pick Boar's Head deli products from now on. nothing unique about them except PR.

its amazing and very puzzling that that plant wasn't shut down some time ago . Boars Head is a private company , thus can't tell much about the impact , ie stock price wonder what their insurance carries is thinking and how much this is going to cost the firm. and , unfortunately , closing the plant affects a huge local population that depends on it for their wages. and the issues might have been fixed very early on.

CB ravioli w amendments ordinary cheeze in the GE toaster oven got me thro0ugh TradeSchool and was delicious. OK added a bit of dried oregano , and a lot of cheese CB makes some things one can work with and very affordable // that was some time ago but CB had a very interesting history,

thanks for all those menu's

@Alex interesting '' Italians on social media reacted with fury ''' I really doubt it . still , a free Kudos to the first person that actually sees this in a store.

@KennethT those noodle look delicious are they wheat noodles ? they have a bit of the look of rice noodles , just a bit. maybe because they look very flexible , more so that most wheat noodles. Kudos your way !

I decided to continue my PP studies : this is the bread Im using , fresh every day @ TJ's , but not Monday: TJ's caries this version , and a whole sourdough ( excellent , slice it yourself ! ) and a whole grain , sliced. I mentioned this bakery earlier. your not going to find this bread in California , nor Idaho no matter , find something similar. this bread has excellent crumb , but its lighter , n to in anyway dense . a bit important later the same bead , CSO's : look at the delicious , boozy butter ! I tried to cut two slices , equal width : on the left , butter , european Higher fat Kerry something or other . Not Salted then in the PP : these two slices were not exactly equal in thickness . but I did put some pressure on the PP a bit as you can see w the lightly crushed crust. worked well I learned this : the mayo in on the L , the Kerry on the Right. both were tasty . the mayo had light tartness , which i like. the high fat butter ? nice , but i learned that the higher fat , in this rendition did not add more butter flavor. interesting . at 2x the price of good quality local butter ( Cabot etc ) with more butter flavor Im going back to Local. indeed in the distant past here , the kerry butter was said to be , well , ordinary local Irish butter. there may be higher fat European butter w much more butter flavor , but its not kerry for me. and BTW : the interesting article mentioned above states this : '''' The biggest benefit butter is flavor, dairy-rich and ever-so-slightly salty. (You are using salted butter for grilled cheese, right?) '' to me this means : the author of the article is simply mailing it in : why buy into the commercial levels fo salt ? you can't add your own ? that pick rock of salt you took home from your trip to the Hymallaians ? all jesting aside , why accept commercial levels of salt ? and salt is very important as a way for your young to accept flavor but it has not flavor itself , and just had many effect you might want to avoid. so : back to Cabot for butter ( unsalted ) and mayo has its place , buttery butter has its place add you won salt , so why not ?

@liamsaunt fine food fine fish market. my friend hs a place in Woods Hole documented here : https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331 I was able to visit him recently , and we went to a small , but spectacular Fish Market in Falmouth : ousters , many many , and scallops very nice.

@Katie Meadow thank you for that article . very interesting. and @Smithy you bet the PP is a little greasy in the hand. but a butter version , w enough butter to taste is a little greasy too. and what would a grilled cheese be w/o a little grease fatty flavor . esp on the fingers to lick off ? I have some of that Irish ' full fat ' butter , and will try that next. I do like tart , and the mayo gives the PP a bit of tartness . Th WP crown are going to be estate when they use ( u[p ? ) their MW on PP. and one more thing about Mayo : directly from the refuge its very spreadable Buttler is not and when you are dying for a PP ? those nano-seconds count. both B and M work very well . mix and match. Ill leave the MW to the MW crowd. its the bit of sweetness w MW that points me to M all the time. but Aldi has a MW clone , taste very similar to popular MW , and its cheaper by gfar !

perhaps this ? : https://www.imdb.com/title/tt4607112/?ref_=nv_sr_srsg_0_tt_8_nm_0_in_0_q_tin%20star Ill look into it and give it a try. its takes place in Canada . that's a start

@Kerry Beal no bells ring re: west coast show , possible some fishing ? this came up : https://www.imdb.com/title/tt3017438/ haven't seen it.

over here https://forums.egullet.org/topic/166284-i-bought-a-panini-press-now-what/page/3/#comment-2432519 Yum !

I made a few adjustments for my second try : tomatoes were a little wet , leading to the beginning of sogginess , in the middle of the panini. can't have that can we , so: seeded the Campari's I added some chopped fresh spinach this is the brie I get at Tj's : it matures and develops flavor and ooze at home. ooze is what you want w Brie . this is early Oooze. I get the worst looking versions of this cheese @ Tjs's , as some of the Ooze is already completed. On the Press this was the result: ' plates and immediately inhaled: some of the chopped spinach ended up on the P.P : it got a bit crispy , as you can see R slice , lower down that was unexpected and ended up being very tasty . one thing Ive learned about Mayo-P.P.-Sandiwhich's you are not going to loose weight when you study them. those Few that are of the MiracleWhip crowd : try a MW PP just look for the best fresh bread w a good crumb you can find. tasty stuff .

a P.S.: a big thank you to @Smithy for finding her PPress , at the thrift store . and enabling me to get mine . mine has now an every day home. all the fine ingredients , w variations , are very easy for me to get.

well , I went w the light coating of mayo , for all sides : campari ( arm TJ's ) roughly chopepd the bread light mayo on the bottom bread , w campari and brie : light mayo on the top slice Panini'd it take more time than the green button ( done ) suggest , but very nice cut on the plate this has a bright an long future here a this bread , these tomatoes and this cheese now that i9s cooler . very very nice. light mayo on all four surfaces works very very well fo me

a friend of mine mentioned using a particular bread I do have from a very very fine bakery on the Cape Pain d'Avignon https://www.paindavignon.com he mentioned mayo , lightly , perhaps on the grill sides ? then the usual tasty stuff in the middle so : do you coast the bread on the press side w : butter ? olive oil ? mayo ? something else ? Nothing ? as the bread as above is so good ? thanks

Brawl # 8 : first challenge , for an advantage : Use peanut butter and jelly : all looked very good : Id take the lamb first . then for the team event : three dishes , all using orange , jalapeño , and pistachios ; not being a pistachio fan , Ill just have more P&J especially the swordfish , and the skirt steak :

Ive been wondering how a circular motion ( the blade ) can also dice. Im sure Im the only one puzzled. this video shows how this works : https://www.youtube.com/watch?v=43hNy6JW09I thank you , @lindag I originally though the blade that did the cutting was below the ' dice ' disk. its not the cutting blade is above the dice disk , slices the food , and must be angled in such a way that it then pushed the food through the dice disk. very cleaver. won't be tossing and turning so much now.

@weinoo ref above needs update . thanks

@liamsaunt ' There are at least four dispensaries in Wellfleet ' for capturing tourist dollars.