rotuts

Ive kept SAF in an airtight container in the refrigerator for quite some tome. a mayo jar w some extra plastic wrap around the lid so it stayes air tight. its gets very humid here , so I used the refrige.

gee wizz buy two !wo

@Pete Fred your Pound Cake looks stunning . I can see your Expert Concerns about that lighter top. I know you willl work that out not too fat as you can send me all the imperfect ones . Id love them . we all have our histories of baking PC. mine , right out of Fanny Farmer . Two Loafs , very nice and tasty . My sister , send me that same loaf , in college . I enjoyed it. it had a good chew , at that point . wondered about the other loaf. the Rx made two. 3 0r 4 months later , back at homer vacation my father pulls out a small log , from the ' flour drawer ' yes , a ' flower drawer ' not used at that time and then shaved off parts of the log to put on ice cream , had packed from both Baskin Robbins and Swensons , in they very early days. worked fine ..

does the book have a reference for ' Supplies ?' ie where to get ? looks like my batteries will be here Friday. MB@Home is hitching a ride.

@Duvel thank you . mine has an effective dose of EVOO. I like that. I first had Straciatella , in Italy . I was 10 y.o . my parents were teachers , and had sabbaticals in Europe. We were in Spain , for two years . my father was invited to give some lectures . over Holy Week , as it is called in Spain. our family was put up nicely , in each stop , a few days. in the restaurant ( it had a table cloth ) I first had type soup a revelation of the first order , I remember it exactly for dessert : Zabaglione remember each perfectly .

@Dejah I have not heard of a Cottage Roll . Ive google it : this turns up Pork CR " ''''' What Is a Pork Cottage Roll? A pork cottage roll is made from pork shoulder. It's cured in a brine made with water, salt, sugar, sodium erythorbate, sodium tripolyphosphate, and sodium nitrite. It's covered in a string mesh that holds it together while the meat is cooking. Basically, it's a pickled boneless pork shoulder roast. is this what you started with ? a pic or two the next time you use it ? many thanks

@ElsieD no . Im using the AFas a two channel unit: Start then beep for done. I do check a few minutes before the projected time to see what's going on out of curiosity Ill do a light shake , bur don't tale the hot pan out until the end. delicious results so far . no fiddle nor fiddle at all. clean up : cool pam completely , on top of the unplugged unit then , in the sink : hot water liquid soap , and use a soft brush and let sit. I lift up the insert and bush over each side then let sit in the hot water. rise then or later.

TJ's gyorza , from frozen 400 F 13 min TJ's chili sauce , crispy tops , soft sides and bottom . juicy hot interior. perfect

same theme , tortellini in a pan I pulled out 3 or 4 rarely used micro planes . used the top one on a fresh trance of TJ's pamesanish as its not rock hard I used one container ( 8 oz ) of the no salt roasted chicken stock mentioned earlier. it has an intense roster chicken aroma when you open the package. Im sure carefully enhanced in the lab. to give you an idea of the intensity MC ( the Cat ) was napping on the auto-heat . Medium-Zen level before I pour poor the stock into the pan , he came roaring around the counter and demanded to know what was going on. the tort's are only half covered by the stock, with a reasonable amount of EVOO ( one of TJ's ) went back too Simple. this is simply straciatella + tor's delicious.

@ElsieD congratulations. you are going to love it.

AF'd some freezer ignored TRJ's sausages here : https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/50/#comment-2417896

nothing new , two large russets ( from the pick your own bin ) sliced in half at the equator , then in thirds. EVOO // chili lime no salt spice blend about 14 min 400F . I did not rise them after the cut , nor then use hot water , and dry ( from ATK ) simpler the better , as long as the results are winners . this was a winner . the thinner ones were crispier , and I ate them first the thicker ones lost their crispness , but not their exterior flavor and the innards were like a fluffy baked potato , still piping hot. easy-peasy my method for AirFryerEasy is to start cold,, ignore the ' flip ' beep but check a few minutes before expected done time time . try to make a note of the times in the Red AF Book. a jiggle of the tray is allowed . nothing more.

I get Tj's chicken sausages from tie to time. the jalapeno is a favorite . this package got lost in the freezer for a few months . it pack might have had a small puncture , thus : Ice Block. I rinsed off the ice , and place it in my new AirFryer it seems to not go higher than 400 F on AF . I haven't looked into this too closely AF'd them , from frozen , cold start 400 f maybe 12 minutes ? didn't make a note . far tastier than I thought they would be , a little dry in the middle after all that water came from somewhere . from now on , Ill make sure the pack is sealed when I buy them. and freeze them than cook them this way . delicious . mayo // dijon // windy GO's

the Thai Shrimp have thinner wrap in the AS , the top gets crunchy the sides and bottom , tender

Parmesan rustlers are a very serious problem and have been for tome time . https://www.wsj.com/articles/who-stole-my-cheese-parmesan-thefts-grate-on-italian-cheesemakers-1529682856 https://www.thedailymeal.com/thieves-italy-steal-7-million-worth-parmesan/4216/ https://www.insidehook.com/food/cheese-became-target-italian-thieves

BTW there is an even more Weaponized shear out there. forgot its name. it has an almost identical basic design as the IKEA but ir comes apart at the central pivot easily I almost got that one chose not to : now two Weapons , and soapy hands . ( and Id like to take a look at it again , if the aficionados understand the difference Ive mentioned ) Just checking.

my shears arrived : top are my IKEA its forged . the new ones are very nice. not as heavy as the IKEA and not that Weapon Tip. the IKEA is a weapon. Period. the new ones won't do as lethal damage to a foot. but the IKEA do ' butcher ' a chicken back , on the next level . you feel a slicing , not just a crunching. a Weapon .

Ive been resisting this . I really have . but gave up : https://forward.com/food/384217/yes-ham-glaze-is-kosher-and-its-certified-by-the-ou/ Kosher Ham Glaze . So ... this ws tested How ?

Ive also has these from time to time. Ill stick to their Thai Shrimp Gyoza excellent from Fz in the AirFryer

Enabled. I needed some new AAA and AA rechargeable batteries. but not $ 35 dollars worth. Win -Win. hopefully the last of the Tax Time smoke and mirror's.

@gulfporter congratulations . Patak has some fine stuff . look foe the paste over the simmer . add water to the paste , you git simmer more or less looking forward to see what Patak has for you down there . Soooo a pic of the mercado shelf ?

wow those prices are quite different . Id take it @ 140 . good luck.

@Shelby thank you . Ive been thinking for a long time making lasagna in the glass pyrex pans I have circa '70. made by corning , the real thing. then thought about my mothers glass bak9ing pans , which I had forgotten were larger and had lids the same as the above . I have two w lids. the lids are different than one of the pics in e-bay ( rounded ) . the lids for these are square , and box like. pic soon ! I already have the turkey ragu , in bricks. Ill use cottage cheese w mix-ins ( basil , parmesan-ish , yolk ) Ill even make a pot of the Hazan tomato sauce , finding a can of the real S.M tomatoes , organic hopefully w no added salt to start with. hopefully before it gets hot and humid. these glass pans I know predate WWII.

these books are indeed expensive thus their layout is impressive you can get an extraordinary amount of information by just reading them. it justifies the price by far.

@Shelby everything looks delicious. that lasagna looks perfect that looks like a very deep dish. id like to hear more about it if so