rotuts

@Duvel wonderful meal Im sure. what sort of potato did you use for themes ? its giving me ideas.

@weinoo thank you for the menus San Francisco is a fine city , on a beautiful city sunjny day . OK , parts of the city , these days.

@gfweb Excellent ! did you Subscribe and Save ? thank you @JoNorvelleWalker

My haul. I stocked up.

@Shelby ''' leftover fried shrimp ''' Oxymoron good luck ! been there. make sure you hear bout the Taboo Straw .

@weinoo fine trip. pleased you went to Tadich Grill. my favorite.

Credit Card companies have spent huge amounts of money ( a very very small % of their surcharge ) banning cash discounts , and much more banning CC surcharges through paying for legislation protecting their golden eggs.

@MaryIsobel I agree w you. mandatory tips are no longer tips. MT's are a way to slice up the actual cost to the dinner of the meal. into smaller units. why not add an ' energy surcharge ?' airlines do. business' are for profit. and the owner or partners want a return on heir investment. ' All staff are partners in this restaurant ' ?

This is my current Anova: I received it about a week ago, as it was on back order for about a month. its version 3.0 it was apparently on sale @ Anova for $ 149 , and at similar time was $ 188. at Amazon there is a more expensive Anova , for about $ 250 or so I believe. i got this one as my workhorse , which Ive had for quite a while got the heebee-jeebees as the water lever dropped too low and I did not notice , and it shut off. I couldn't figure out how to revive it ,and reset it , so bought this one. its not easy to see , but the cord entering the unit is fixed. the older one functioned , but the actual temp of the water , and the temp recorded on the screen were wildly different.

did the Berkley Bowl run out of honey ? used to be able to bring your own container and pick your own vat. and pay by weight.

and Im right behind @Shelby I will accept any and all Pork Products . no questions asked. Ok. F.D.: maybe a weisswurst ?

@Duvel Wow . Excellent . Congratulations . do like the look of that whisk(ie) glass . and the salmon . and the asparagus.

@Duvel do I love sausage ? yes I do. and for me , in spite of their being so many zillion delicious versions ; Ill always put Weisswurst near the top. split or not are their versions that are not 100 % veal ? does a Bear , you know , re: the woods ? what sorts of versions are available for you to pick from? I unfortunately have none. I have had some fine ones , from a German butcher and his family from Los Altos CA I preferred to grill them , rather than poach them in beer. I have drunk that beer , ice cold , while watching them grill heathen Im sure I am .

ditto !

@Dave W well put . something else is going on . be interesting to see what exactly NAIHM allows.

these items are a fine idea. newer iPots have a cord that unplugs from the unit . wonder why iPot ( or others ) didn't do that some time ago. my AF plug does not unplug from the unit. odd.

this is a slice of ground turkey from the slab that comes in those plastic tubs I slice what I plan to use , and handle it as little as possible season , then cooked/ browned in my 8 " non-stick fondless I then added the above white wine + demi reduced it a bit and poured over the slice of ground turkey. took about 30 seconds then poured over the turkey : came out very nice and very tasty .

TJ's shrimp Gyoza TJ's Gen Tsao bottled sauce w some hoisin 12 minutes , fz Goy's , cold start . crispy tops , soft bottom , steaming hot inside. these wrappers have a wonderful flavor done in the AF.

this is what Im going to use later today for the pan sauce for a turkey burger small pyrex dish : white wine ( Tj's coastal Chardonnay ) and a small slice , from the freezer ( small tub ) turkey demi. I micro'd for 30 seconds. then I let it sit. the dish is warm , not super hot . the demi splits up a bit and Im sure if I mixed this w a fork it would almost completely incorporate. then it sits until I use it.

@gfweb Fine idea. a keeper.

@ElsieD if you can get the demi out of it'd container while Fz , why add all those extra steps ? its easy to ' cut ' out portion ,from Fz , on the small containers Ive been using a small amount that I put in a small pyrex dish w the smash of wine I plan to use to deglaze my Fond-less . I just put that aside and to reaches room temp before i use it. I don't see why you can't micro ( to warm up ) the SAME AMOUT IF YOU DIDNT REMOVE THE FZ DEMI AHEAD OD TIME then wisk jin the pan. works for me.

in th Food Movie thread there is aa fine movie documenting a 3 star French resteurant that has had start for possibly 50 years in the words , a long time they have heir own house champaign (s) one vision has Sichuan pepper added to the bottle. and the restaurant has its own large garden and they grow their own SP's it was said theyngrwo well there in their location. that version is quite popular their. love to try a bottle. or anything else from that restaurant. maybe , or maybe not , their brains dish.

@dtremit I do not know if some water was added to the bag for the 36 H cook. adding a little , say an ice cube's worth makes a bit of sense to decrease the salt content but that's just guesswork. I think the meat was just thoroughly rinsed off. i do remember keeping a few CB's in the coldest part of my refrigerator , fr0m the papain days and I think they may have become a bit mushy after cooking. I ended up , during the peak of my CB-0n-sale days of preferring to cook everything on the earlier side , then rapidly chill and freeze. that way most of the work is done at one time. my current thinking is to not do a lot of trimming oof fat pre cook. its extra work and fat adds some flavor. trimming is fine at the point of eating. i would trim out huge gobs of fat but Id leave most of it on for the cooking. I do highly recommend cold smoking after cooking , rebating and freezing remember that when you open a pasteurized bag , its no longer pasteurized. I used a Wber , cold , w a smoke tube for that, simply because it was readily available . any enclosed space outside might work just as well. I did 1 hour , cold smoke. initially I did some w the CB still warm from the cooking . I did light up the Weber , bring it to 350 F turn it off and let it completely cool down closed . that would sterilize the Webwer innards later I did the cold smoking from rapidly chilled and refrigerated meat. both techniques had good somke flavor when used at a later date. good luck. please post some pics of your work if you are able.

@ElsieD Woods Hole Pellet Society https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/

@fledflew fine tips from your experience. you are quite right in the the demi is very concentrated . ' more is always a bit better ' might be an appealing idea in the case of MTG demi : ' a bit less is best ' for a pan deduction sauce.