rotuts

Spatula not RubberMaid

I succumbed to an End Cap : they are not particularly salty ( a good thing ?) and not particularly sweet ( possibly OK ) and could be cornier but Im going to have no problem finishing them , toot sweet.

Ooooops :

@pastrygirl that impulse seal might be just the thing for you. as a tweak , get a straw , ( plastic soon to be extinct ) put it in the corner of your bag , remove air via ' personal suction ' then seal the bag.

@Dejah Congratulations on your ( local ) sausage. Sausage ( Industrial supermarket ) has a justifiable, questionable reputation . But the real deal , from butchers that make their own , or butcher shops is a different matter . your find looks delicious.

@Paul Bacino very interessting . you didn't grind the rolled oats ? you might get a different texture , a one that;;s also good by grinding the oats in a blade grinder

@pastrygirl I\thank you for that pic. I had the idea that was the bag you were talking g about. especially w a bit of the textured bag ( vacuum sealer bags ) in that middle or maybe not : depends on the pressure at the seal point. as this is more plastic than a FRoodSaver default time and temp seal might it might be helpful to be able to adjust the sealing time. got a friend w a FoodSaver ? a visit w Treats would workout for everybody.

@pastrygirl I can't quite visualize your bags. are both sides smooth ? Im guessing the idea is the 4 layer area will limit the ' squeeze ' on the two layer area thus allowing air to escape there before the heat seal melts the plastic thus sealing the bag. you would have to try it I think. Im guessing you do not have a FoodSaver style system just yet.

@Neely another fine looking plate of food.

@pastrygirl non-chamber vacuums pull air out of the plastic bag. thus , one side of the bag is textured , so that air can escape while you press the two sides together , thus not creating a seal between the two sides before the bag is sealed. chamber vac bags are not textured on either side. in the past I estimated that vacuum seal bags cost ~ 40 cents a bag and chamber vac bags ~ 4 cents. there is a hack where you can use vac bags w a non-chamber system : you cut out a small pice of the textured surface from that side of a non-vac bag and insert that between the two surfaces of a vac bag , thus allowing air to escape w the vacuum pull.

@C. sapidus that looks fabulous . I can taste them both . and I bet each put a smile on your face.

I agree w @weinoo. father down the list there was this : Q.E.D.

its in waffles : https://www.cbsnews.com/news/treehouse-foods-recall-waffle-recall-walmart-target-publix-listeria/

@Franci very interesting point . and welcome back you bet , local fresh items are fantastic . re garlic , I used to grow it , as my mother did , and dry it out for the year ish and there was fresh garlic in the local supermarkets but that garlic changed . sometimes , garlic from ( ... ) no flavor what so ever so , good quality dried , was better than what one might get locally .

a P.S.: here are the instructions . the boards are not warp-proof :

Walnuts are back @ my Tj's. that's a month early and just when I ran out. they were opening the boxes just as I was passing the Nut Section : packaging is different , and I did not note the price. still no gilled skinless//boneless sardines ( the blue can )

my new thinner boards arrived , a day early : I think they are terrific , much lighter and will be moved around more and thus used more. the top board is the standard thickness , new board underneath . big difference. they slid around a little , but one ( dry ) paper towel under them works wonders .

@Rickbern thanks for that tip.. you are correct. the second one is indeed a Hi Soft. the very same one on you link. thanks ! I wash both by hand. I just wandered something a bit smaller , and lighter. the thinner hasegawa's arrive Friday , from Hong Kong via DHL looking forward to them.

BTW : at a place in LA called Coles

Im currently watching a series ( 10 episodes ) Lincoln Lawyer , season 3 . French Dip is the subject , and I really really would like that FD. right now . or OxTails , w crusty bread . wow . what a night Im going to have . you betcha

@TdeV Ive looked at oxtail , at higher end , local small family owned stores. much better than average stuff , all around. w good quality service meat counters. Ive never seen ox tails packed up ( they don't have OT at the service counter ) other than those that were really small , w very little meat , and id guess m based on your comments , more fat on the circumference than justified by the meat . I think meaty OT , go elsewhere , as these days , they are pretty pricy for very long cook meat.

@ElsieD tha bks ! that pic is the stock , meat removed , pearls and carrot , reduced ? looking tasty already ? How is that meat doing ?

Oven . check from time tom time . its a braise. you can do a braise on the burners on top of an oven it's easier to check that way . so maybe that's the point .

@ElsieD keep the pot covered . check from time to time as you may or may not need to add water // stock etc if the meat uncovered , it will still tenderize , as it being steamed for 7 hours. Im not going to put your $ 90 ( CND ) in jeopardy , but once you got the pot to a simmer you might move it into an oven , and check from there from time to time. its a braise , either way . 325 F for the over would be a temp to start with you just want the pot to slowly simmer . just under the simmer would also work . love to see pics , before , after etc always interesting.