rotuts

@FrogPrincesse it would be wonderful to see small local grocery // markets on your thread.

this is the same salad Im currently working with : the tomatoes ( Campari ) and kimchi // sauerkraut // are on the bottom to them Ive added bit os granulated garlic and a few drops of RedBoat40. this version will have the turkey slab w reduced red wine and demi as before Im posting this pic as , for croutons , generic small shredded wheat https://en.wikipedia.org/wiki/Shredded_wheat and very very nice. the ones left at the bottom of the salad absorb the dressing as other 'toast ; croutons do but have a more interesting texture and GSW have no fats , salts , sugars so you can add your own . try them if you see them fright in front of you during your grocery travels .

@Shelby tell me more about that pork. nive and pick , my favorite.

@JoNorvelleWalker how about a couple of pics ? Watanabe knives are quite something to review : I went to the Watanabe page they didn't have many pics on the ' professional ' page the above are ' professional ' nor any pics of deba's

@Matthew.Taylor It sounds like you have a three burner Weber. Ive forgotten if you can turn on just one burner. front or back , if your version has the burners going parallel to the front.

@FrogPrincesse would you post more details of iPot=ting older RG beans ? do you soak first ? I have a few older units Id like to use up. thanks

I did the TriTip whole . I did put a little seasoning on it : Penzey's Chicago Steak . and 130.1.F is very forgiving 8 - 12 , or in beteen ends up Id bet the same Ive found flavorful beef tougher cuts , after SV , 130.1.F make outstanding sandwiches much better than ' steak a plate ' for my tastes.

you would of course keep a copy.

somewhere between 8 - 12. h or overnight , then rapidly chill w ice I didn't bother w a surface mallard I just sliced , cold , very thin and used for a ' roast beef ' sandwich ( es )

he from does not want previous employees to compete with them ' derby ' where nearby is surrounding counties. in the USA recently non-compete class are under ' duress '

if you SV , SV the trip first Ive done this 130 F until tender . then rapidly chill , and work from there .

@Maison Rustique a secret benefit of cooking for one is planned leftovers. some of the things I cook are good for several days after on purposes. that goes for shopping also I buy 2 packs of Capari tomatoes from TJ's that's 4 days worth of tomatoes when I start in on a pack. etc.

@blue_dolphin excellent ! do you salt , drain , rinse your cabbage before use ? its a lot of extra steps . for me these days , extra steps better sure be worth it

@blue_dolphin Id like to hear more about that kimchi slaw. thank you.

thank you for the menu. Ive been to London late '60's /// early '70's you are correct . pretty grim in restaurants it was Chops , or at better restaurannts : Superb Indian. unless you passed a Fish and Chips take out first.

My favorite soup : Bean w Bacon Ive made and had very good ' Navy Bean Soup ' but this Campbell's version now w a bit less salt ' Heart Healthy ' is better I add granulated garlic , and Spanish Smoked Paprika . mashed w a hand potato masher to a medium consistency. window green onion garnish. sometimes w a pat of butter :

@blue_dolphin interesting. how much oil do you use ? neutral oil ? can you taste the oil in the finished egg ? id there a ref. for this technique you can post ?

@TdeV th oven deos not have a steam clean ?

@Dejah scroll up on this thread I use ground turkey , Iused to make a 4 star meatloaf w ground turkey I do better w gr turkey than beef , ie flavoring etc. but now use the ' loaf ' for all sorts of things. my local brand , Shady Brook Farms simply presents a loaf in the standard sized plastic boat its ' thicker . 20.5 ox or so vs 1 lbs. its what I can easily get and work with its not worth a trip to find it , by brand , its ' wet ' etc but it goes on sale , and why pay more? some time ago in CA , at Detmiers their ground turkey was turkey they ground themself. not wet etc but this is what I can get an I can work w it.

@Paul Bacino bucket ball golf looks good nice red buckets what are lamb skins ? looks like lamb chops. w goof thickness nicely done.

@weinoo cooked from Fz ?

Ive been working on this salad for a while : spinach , Campari tomatoes , sm shredded wheat croutons , walnuts , kimchi and sauerkraut . window green onions at the end. mixed w EVOO to the left , red wine and Demiglase , micro 30 second and mixed I use slab ground turkey , Stoney Brook Farems , as its thicker I cut the slab and handle it as little as possible seasoned ( varios no-salt blends ) waling for the FondLess on side two. what new is placed on top of the salad wine and demi reducing in the FondLess. poured over the turkey slab. remarkably tasty

@Pete Fred very interesting topping technique

@weinoo how did you cook this scallops ? I may have to splurge @ my local TJ's scallops are my second most favorite seafood the first would be abalone

@TicTac Your grandmother was correct. Id trade the VW for an extra potion of that first pic. Just saying. looks delicious. lucky family and friends.