rotuts

@Katie Meadow Consider a light grey . adjust up or down . grey is good for some cheese , but not all cheese . avoid greens at all cost . esp cheese. its called blue cheese for a reason. never called green cheese.

@FrogPrincesse MC * typo : MV ) is a cat that lives w me . I am his servant. re :chutney : must come from the possibly un refined cane sugar. I like it and Maj. Grey.

@BeeZee good question I have a few cans of TJ's Fishes. currently not the trout Smoked Herring ( green can ) 310mg sodium 56 gm fish Grilled sardines ( blue can , above ) 220 mg // 77 gm fish Lt smoked salmon ( Salmon can , of crows ) 390mg /// 100 gm fish Sardines w smoke * magenta can ) 220 mg /// 85 gm fish I did a bit of digging on the internet : you can buy one can of the Tj's trout on amazon for over $ 19 dollars , if you can't make it to TJ's ! finally I found this for the trout: Lightly smoked trout ( light blue can ) 390 mg // 158 gm fish., P.S.: found a can of TJ's lightly smoked mussels lightly blue can , w pic of mussels on the lid 200 mg sodium /// 69 gm mussels the can indicated Extra Virgin Oilice Oil.

finally got around to trying these : on the plate : plain mayo ( Aldi Hellman's clone ) window green onions. although in Olive oil , the oil was flavorless , so lightly drained. much better than soybean BTW this were superb ! I refrigerated the cans before had , as its hot here. I can see enjoying these several times a week varying the mayo's flavor. a find find. Ill he stocking up tomorro P.S.:: I know someone posted about these recently , but I could not find that post to give credit. Thank you poster P.P.S.: forgot to mention L MC was sound asleep. 1.5 minutes after opening the can , and plating MV was in the kitchen showing for a sample . he got one and loved them.

@Senior Sea Kayaker back in the day when I had my garden ,Im grew similar speckled lettuce. I enjoyed Bibb. I used to grow 9 - 10 varietties I found a small seed vendor that offered bibb varieties that germinated only when the seed was exposed to light i.e. it germinated on the surface of the potting soil and wouldd not germinate of buried. I had to sprits the seeds a few times a day to keep them moist. the plants were fairly pale , a bit yellowish , like the inner leave of some strains. they had an interestingly mild flavor. I did all of this for fun.

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.