rotuts

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.

@Ann_T that Roast Chicken pic is going into my chicken .p0rn folder. thank you for contributing.

@JoNorvelleWalker check for https://www.stormalong.com that's all you need .

Today's Selection : this is a Big Boy : 16 oz ! Kingston apples 6.5 % EtOH its very tart AKA crisp. there are flavors here the seem like a very light char best I can say . they say ' Refreshingly crisp with a rich tannic finish ' Im not sure Id like tannic , but I like this. Fini . for now. the only one I might not purchase again , is the one re: pinot noir not because I didn't like it but Id put my funds elsewhere 3 more cans of each to re-review. the CEO // Yoder Master of the WKPS called to check in Ill put aside a can of each for him to try. so 2 more for me of each. looking forward to it. cheers I wish the many Cider Heads here on eG could try these esp @Duvel for the whisky version but as Ive said , I do enjoy sharing but , Me First **** burp *****

@FauxPas that's a good idea . thank you for the reminder . I saw this on their web site , before I realized I could visit thus there would be no shipping charges, Ill sign up. hopefully it involves more than one can // selection. these seem to come in 4 can sets. rthe Wisky version I think was sold a can at a time.

next time I re-stock Ill ask about the medium sweet versions. I think the fellow said he would sell mw individual cans they have those min rare apples I think.

these came in " they are excellent . provided you like sour and rye . they seem salter on the tongue that the indicated salt content on the back. very difficult eating only a few

@Senior Sea Kayaker my kind of breakfast. Id add some scrapple , to fill things out.

Over here : https://forums.egullet.org/topic/166691-breville-paradice-9/#comment-2427056 there is an interesting discussion on Breville FP's that dice 1 or 3 sizes of dice. I can't recall dicing in quantity for some time. if I needed quantity dice , I might pulse w the regular bade as the result would cook out to a different result : pulsing whole mushrooms , several pounds , to cook etc do you dice repeatedly for some sort of Rx these days ? I think Im missing something , or maybe not ? P.S.: I could see dicing , pretty small dice for Hash , maybe dicing carrots to match the size of peas for peas and carrots home made from fresh peas and carrots ? ( I buy P & C 's frozen , haven't had a fresh pea for ages }

@ElsieD if you mean a dicing set for the 16 : it seems not yet ( 3 sizes of dice. ) that I could find P.S.: found this https://www.breville.com/us/en/parts-accessories/accessories/bfp0060nuc1.html maybe this is the first step for th 3 size dice.

it seems the paradise 9 comes with one dice size : o.5 " https://www.breville.com/us/en/products/food-processors/bfp638.html its $ 399. there is the kit https://www.breville.com/us/en/parts-accessories/accessories/bfp009neu0zna1.html $ 79 that fits the 9 Sous Chef : https://www.breville.com/us/en/products/food-processors/bfp610.html?sku=BFP610BSS1BNA1 $ 349 there does not seem to be a kit for either 9 to get the two other dice sizes you get w the Paradise 16 : https://www.breville.com/us/en/products/food-processors/bfp838.html dice : 5/8 " , 0.5 " and 5;16 " this machine , complete : $ 699. the 12 system does not dice. $ 299 plain # 349 mini bowl and attachment container. what I find interesting in this series is the variable slicing system and a very impressive motor : 30 year warranty. however , when was the last time you diced anything ? that may be important in your daily use , or not. P.S.:the Paradise system is not sold @ Amazon , and not discounter anywhere I could easily find. the Paradox 9 does have a pretty nifty on board store system. the App seems to be Rx's w some color coding for the blades you use for those Rx 's.

Id like to know more about how it dices. there seem to be three 'screens this is on the 16 . how do these screens cut ? do you jus pus the food through them , then a blade slices the 'stocks ?' P.S.:found this : https://www.youtube.com/watch?v=cnuwRYRJoYg

indeed , developed a thirst : dry , a bit more tart. could not pinpoint the subtle differences. rare Harrison , Graniwincle , Newtown Pippin , Franklin. I have had Newtown Pippins . can't tell you much about that. very nice . more tomorrow. cheers

@Tropicalsenior should you find the time ould youtkepics of each version when you cut them in 1/2 ? thank you.

I looked into this as far as I can tell its a smaller Breville food processor ? https://www.breville.com/en-us/shop/food-processors so the they have a 9 12 and 16 ? cups ? w versions called ' Parasite ' and versions called ' Sous Chef ' >

Today's first study : EtOH 6.9 % dry , tart , possibly a bit more tart than the others. I taste a bit of something , not in the Boston Heirloom , but I can't tell you what that is. studying the back , this has Pinot Noir skins in it . no apple variety mentions. I'm enjoying , but Ill sub Bos,H for it next time . no real reason. its looking like a two can day.. why not ? 95 F ++ Tues, Wed , possibly thursday cool enough ( 66 F ) inside for a sl buzz.

@YvetteMT wow thank you for sharing Id like to hear more about the mushroom powder .

first up : thesis from RoxburyRussets and Baldwin apples . Heirloom apples developed in NE in the 1600's dry and tart , but less tart than the CrabApples of yesterday. Stormsalong description on the back suggests : ''' Champagne-Like w tart and tangy acidity '' I of course quaffed 1/2 of the glass , before I looked into any one else's opinion but its a bit like champagne , if you delete so many connotations , and rely on your tasting . this is 6.9 % EtOH a generous 16 oz. Ive liked all Ive tasted so far , and will re-purchase the lot. but on first taste , this seemed to me to be a ' winner by a nose ' [ N.B.: I do liike Champagne , or its modern version M.Rotuts ] 16 0z might preclude todays second tastting , but the day is young. wonderful discovery for me . I like dry over sweet , and love apples . dry is not quite the same as tart. Adventures continue. When I re-visit to restock ( Soon ? ) Ill look into the medium sweet heirlooms. the person there said he would sell me individual cans. Buzz buzz buzz.

@Shelby I don't see any eggplant at least . Eggplant : the Garden's Cancer.

@YvetteMT do you confit the legs ? have no idea what C.G. fat tastes like.

@YvetteMT interesting flavor combinations w the corn. Ive sometimes added a pinch of sugar to corn now Im going to try a bit of honey. like the idea of parmesan too. thanks for the ideas.