rotuts

a few more snaps close to presentation for a round :

BBQ Brawl has started season 5 https://www.imdb.com/title/tt10765680/episodes/?season=5 some many cooking shows have Histrionic's that are off putting . this show's format and etc are for me amusing and a bit tough in cheek Im a fan of BF. he understands side dishes like no other . Symon is not in the later series the equipment is interesting , and seeing the teams ' work their food up ' give me ideas. I much prefer this sort of thing to various other Best Chef work-outs for review purposes : the set up the smaller unit on the left , or down at the L bottom is where the ingredients are for ' picking ' some very creative stuff is made , and the three ' star ' chefs also cook and , what is better than cooking outside , vs a Stadium or Studio ?

@AlaMoi I was about to buy one of those Blue Diamond pans , as the 9.5 " is on sale. but don't really need another pan , of any kind. but I might succumb for research purposes. My Teflon pans continue to serve me well this set and brand T-fal Ultimate Hard Anodized Nonstick Fry Pan Set 3 Piece, 8, 10.25, 12 Inch, Oven Broiler Safe 400F, Lid Safe 350F (eG-friendly Amazon.com link) I ve had them for years , and now find that they work decently as long as they are hot when the eggs go in ie there is a sizzle . no sizzle , I didn't wait long enough and there is sticking . this is eggs w no EVOO or Butter, they do not function quite the same , of course , as brand new . but work well for my purposes. in terms of the ' film ' Ive had that on my heavy French copper sauce // fry pans I think its polymerized oil of some sort . PAM is the worst thing to use , and promotes very heavy build up I removed it either Eazy=Off or BTF. is it possible you get that brown film , using only EVOO and Butter because you use the pans at a very high heat ?

@weinoo Im not that much of a red sauce person for pasta . there are significant exceptions : mostly things like lasagna , stuffed shells and the like. your Ravioli , with just a touch of red sauce , and mighty fine looking red sauce at that has been added to my Red Sauce List. did you broil or torch the sauce after plating to get the darker bits ? Id eat that dish any time. 1 kudos your way . the shrimp also look very tasty ,

@dcarch Im no expert but I had possible a similar problem years ago w my mower. the engine had to be ' cleaned ' turns out that problem at least was solved by using gas stabilizer in the gas for mowers etc https://www.berrymanproducts.com/fuel-stabilizer/ https://vpracingfuels.com/product/fuel-stabilizer/?c=496& and you use fresh gas each year , and add this stuff again. for years I never had a problem , year after year after year.

@FrogPrincesse thank you for sharing , esp the menu's are individual numbered dishes meat for one person ? say , entree , big pot , fish , special combo ? does the barchan come automatically ? ;looks delicious.

@Kim Shook Im not a fan of banana bread . growing up , those made in mynhouse were dense , and heavy. yours looks much better looking at yourRx , ; very ripe bananas ' what would your banana bread be like w much firmer bananas ? th kind i prefer to eat ? mashed up of course .

@Pete Fred That tart looks perfect.

late lunch // early dinner : TJ's skinless sardines ,' blue can ' cold Aldi mayo w kimchi jus and sliced window green onion, able to add gr onion garnish just barely Hot . Humid . that'd it for tonight would have been nice w cold , previously steamed iPot'd new potato , cod avocado chunks. no iPot'ing for 10 days or so. but very tasty Ice cold Hoponius Union for Hors' D's so hot and humid MC did not race into the kitchen for his portion. will look for him soon. 10 more days.of weather where it does not cool off t night.

@BonVivant I envy your Matjes. plump. proper sides. would love to try that bread w Matjes and all the rest. you and @Duvel have clearly understood what Matjes is all about Bob Apettit and than k you for sharing.

@BonVivant thank you fir sharing your wonderful trips. Such unusual and out of the way places congratulations for findingthem and getting there please keep it up cheers.

@&roid so your cell phone does not work inside a Costco ? or you can make a voice call but can't Surf web sites ? very interesting

if you checked w Google first your turnip would be done by now .

Google has some interesting ideas , for a starter : https://www.google.com/search?client=safari&rls=en&q=turups+in+an+air+fryer&ie=UTF-8&oe=UTF-8 any particular reason you want them whole ? set the temp for 325 F and you will get a more ' baked 'effect. if you are looking for Turnip fryer , AKA french fries , slice them accoundingly for more surface area and and crisper result.

I'm a ' less fiddle fiddle ' at the table sort of person. Steamed whole lobster ? plastic bib ? I had some stuffing Chinese dishes , in Chinatowns where very little to no english was spoken. you pointed to what someone else ( Chinese ) was having , etc esp crab . but it was too much work dealing w the shells at the table . I prefer to do the work in the kitchen the gobble down at the table. I use the whole head of romaine . larger outer leaves in good shape are sliced down the middle , as are many of the smaller leaves then sliced into generous proportions . works better at the table. and its true : if you only use the inner leaves the pale ones of any head of lettuce , you get a different taste result. truth be told , I usually make C.S. with Bibb. some tome all the leaves , sometimes , if the head is tight and heavy only the inner leaves. tasty is tasty after all

@liamsaunt thank you for taking us along . and thank you for the menu's and pics of such wonderful dishes you have enjoyed. sunsets quite nice too . cheers

NYTimes had an article on C.S.: https://www.nytimes.com/2024/07/01/dining/caesar-salad.html?searchResultPosition=2 highlights for review purposes: '''' Diners have long flocked to the restaurant for a taste of the original Caesar salad. But the version on the menu today — which has garlic, whole anchovies, Dijon mustard, Parmigiano-Reggiano, lime juice, olive oil, salt, freshly cracked black pepper and a coddled egg yolk in the dressing — is but a distant cousin of the one served 100 years ago. And like many cuisine cornerstones, aspects of the original recipe — including Mr. Cardini’s role in its creation — continue to be disputed. ''' ''' According to Mr. Escobedo, Mr. Cardini, an Italian immigrant to the United States, arrived in Tijuana in 1920. As prohibition sent wealthy Americans streaming into Mexico to drink, feast, smoke and take in horse races and boxing matches, Italian hospitality professionals, including Mr. Cardini, followed suit to cater to them. ''' ''' Within a few years, Mr. Cardini was creating a spectacle of his own as he rolled out imported ingredients and an immense wooden bowl in front of glamorous diners at the first location of Caesar’s, which he opened in 1926. But according to Mr. Escobedo, Mr. Cardini had created the salad two years prior — on July 4, 1924 — at another restaurant he’d owned, the Alhambra Cafe. ''' ' ''' he original recipe included a whole coddled egg, lemon juice and Worcestershire sauce, and did not include anchovies, Mr. Escobedo said. Instead of emulsifying the dressing before tossing the salad, the lettuce was laid in the bowl and topped with the dressing ingredients, one by one, then mixed. ''' '''Just when it seemed like diners could not get enough of the salad, Mr. Cardini sold Caesar’s in 1936 on the heels of a yearslong economic recession and a gambling ban instated in Mexico 1935. He returned to the United States, where he started Caesar Cardini Foods Inc., a business he eventually shared with his only daughter, Rosa. ''' ''' By the 1980s, the salad was still prepared tableside, but with store-bought croutons, shelf-stable, pregrated Parmesan and little care. A halt in tourism to Tijuana after Sept. 11, 2001, coupled with the worst decade of crime, kidnappings and cartel violence in the city’s history, hampered business at Caesar's. The restaurant shuttered in 2008. ''' ''' The salad served at Caesar’s can easily be made at home. A large wooden bowl is critical.Credit...Christopher Testani for The New York Times.. '' I think the wooden bowl sort of thing might be dramatic , but unless you can keep it clean somehow , the residual oil is going to oxidize . a polite term for going rancid. to each their own. are is the NYTime Rx : for review purposes , of course . the wooden bowl ? up to you and your taste buds.

I chop. I also use drops of RB40 rather canned anchovies TJ's parmesan-ish etc taste mighty fine .

So ..... it seems the Wasabi trip to 1/2 Moon Bay id Off ? ws it ever On ?

thanks @haresfur the other thing I noticed in the video , is that the pans , placed on the ' trivet ' is much higher off the surface than cook tops here , where the burner is recessed it seems in there video the burners are not recessed I couldn't quite tell , on your model are the burners recessed realative to the surface ? thank you for your input .

Excwllwnt Ive also noticed w cooking show that are more ' produced ' ie are aiming a certain demographic have top of the line , almost industrial , appliances Wolf , etc im sure the equipment on these ' sets ' and they are sets was donated for publicity purposes . what the general pulsation uses can be quite different.

interesting. whatever this is , that gas range seems to have the pans much higher than ' usual ' I have not noticed this on a few outhit AU show , but might have missed it looking closer at the stove top : the gas burners seem to be above the glass ( ? ) surface , this the pans are above e that . looking at the grates that hold the pan above the burner in relation to the surface they are significantly higher than the ones I have it seems all the gas ranges Im used to seeing have the actual gas-ring in a recess rather than starting on the surface. Odd . maybe that's the norm in AU ? it is interesting to see how different ' major ' appliances differ in different countryes Refrigerators , ovens , stove tops , and even water heating some places has point of use water heaters , a d Ive seen heating units on some kitchen walls . again , might only interest me

Im able to see various cooking shonit jus ATK or Cooks USA PBS 'this show : https://www.imdb.com/title/tt2173020/ is from Australis. there are some mighty fine cooking shows from AU : Donna Hay , Food Safari , , Adam Liaw this show has a lot of 'production ' and etc however , Ive become intrigued by the gas range : one burner seems to be much higher than the one next to it. two pics : this seems a bit unusual to me it might be parallax , but Ive not noticed this on other similarly produced shows. any ideas ? hopefully a very very cold , w ice , Hoponius Union will help clarify the matter disclaimer : it is humid here , , made its that.

the kimchi @ Marketbasket is finr and not pricey it is easy to make , I might try some day. and add spinach to the mix.

Ive been using the TJ's kraut for a while I like the addition of ' pickles ' in it . TJ's Kimchi , on the other had , leave a lot to be desired very small jar , relatively expensive thus ...