rotuts

@liamsaunt thank you for the menu's I wonder how that sort of lightinh effects the appearance of the food , thus the experience. in the mouth. hope you have a wonderful trip and thank you for taking us along.

out of curiosity : are these Bread School courses for those who have purchased the book , accessible by some sort of code ? is there any mention of them being available later on , for those new to the book , just getting it later than the first batch ? I learn a lot by seeing something done , and then maybe seeing it again , when it suits me. Im ho[ping that there will be collection of videos that one can go back to after the courses finish the first time around. any inklings of this from MC's announcements ?

@Shelby Ive had this two 5 liter boxed quite some time ago a red and a white . next to each other . Dry , very little oak Table Wine. later , the various conglomerates that made the various branded boxws did a little fiddle , and some faddle ... thr dry white wine from Chile became a bit sweet as did the red . a very good thing , in a way those other boxes , w more or less the same sort of table wine I drink now. I had to check on , you know , from time oi time. passing the refrigerator . Checking on things . now , I pull a cork and that's a lot harder than checking , from time time. t

@ElsieD Id stay w your purchase. these books are not cheap/ there are big heavy books you will read , and learn a lot from so well worth them. I have the bread tome Ill get this for sure but am not n a hurry.

@blue_dolphin Im pleased to see abalone available. they are exceptionally delicious , simply made. hope you can get some more.

@paulraphael it comes off w EasyOff. just saying. for metal pans .

FF conglomerates are probably very sensitive to their menu's price. the niche of ' cheap' is cheap no longer for their customer base. the conglomerates hope using the digital menu is not so much to gouge the Hungry Crowd but to move what's not moving """ The digital boards are meant to improve order accuracy and increase sales by upselling certain menu items "" """ Any features we may test in the future would be designed to benefit our customers and restaurant crew members. Digital menu boards could allow us to change the menu offerings at different times of day and offer discounts and value offers to our customers more easily, particularly in the slower times of day.” "" this assumes they gather accurate data and understand what to do with it this might also help eliminate waste , a subject rarely discussed publicly and probably closely held by the company. the margins in the FF industry are probably razor thin. drop the price on what's not moving , rather than raise the price of what's moving. this assumes intelligence somewhere . they may have it or they may not.

one might then study the Dynamic and Buy Low.

Fast Foodies [ sic ] won't notice. the three major food groups right in front of you , and fast : saturated animal fat , sugar , and salt . and hot .

besides its getting near to Tax Time for some of us. An inevitable time , but a time to sneak a few things in , and hide them amongst those numbers panini press , shears , and ??? still time for modest additions. modest the Watch Word.

https://www.today.com/food/restaurants/wendys-surge-pricing-rcna140601 ' up-sell '

its been mentioned on the internet that Wendy's is the most expensive FF joint of the large vendors. no idea if true or click-bait. doubt prices will go up in the middle of a rush but more like the beginning of a rush. might not matter to the type that goes there and the increase probably won't be dollars. interesting to see if it works out.

the Franey book is from 1986 and a mighty fine book. I was lucky to get it at a time where there was a fishmonger very close to me that got its fish most mornings from the Fulton Fish market in NYC very happy pairing it was.

@blue_dolphin thanks. I ordered one. I have an IKEA pair , that comes apart for cleaning its 20 years old or more very very sharp it is. this one will be very complementary.

@C. sapidus thanks . I do like the idea of those cheeks. seems like a custom order thanks . Ive got the idea and will call them ' to discuss '

@C. sapidus Im interested in trying WAC. do any portions include the tail section ? Id rather get thicker portions , closer to the head . what have you gotten from them ?

@liamsaunt please share your Rx for the spicy sweet potatoes

time and temp recommendations for pork shoulder , in large chunks , w seasonins for carnitas . to me , SV is for meat to be at the SV'd lowest possible temp for its eventual use rare , for sliced sandwiches ' steak ' Ive stuck w those temps and understand the longe times which are unattended. Ive not done many ' braise ' style meats w SV Id like to keep a tender ( picking the longer time ) and pulls off the bone but in chunks , not stands . thinking back to my S.P's corned beef days 142.5 was the temp I chose , a bit more than 140 and a bit less than 145. I like to get this texture at the lowest possible temp. iff you've done ' carnita style beef texture wise what are your time and temps ? thank you

@billyhill those ribs look delicious . what were your time and temps ? how did you smoke them ?

both no-boil and regular ( dried , boxed ) work fine. soak the boxed noodle in hot or boiling water , either until pliable and use that way . you adjust the cooking time and moisture in your ragu so they soak up what they might need , same as the no-boil noodles need extra moitture to hydrate and cook while baking . time in the hot water is until liable . if you leave a little longer , then the ragu does not need as much moisture. you play it by ear. the result will ntstw fine its the noodle , not the layering of sauce and ragu that makes the lasagna . just cook the noodles properly.

@Paul Bacino taht lamb looks sensational I love rare lamb

those are good points hopefully the baterries would be easy for the user to replace and be reasonably priced

a rechargeable battery so I can boil water in 30 seconds ? way over kill : expense , durability , maintenance costs .... for something that is not very important just because it can be done , doesn't make it worthwhile. an induction cooktop that is durable , accurate , reliable and affordable for sure.

@SLB that sounds good. if you have some fresh ginger and like ginger grate some and add it to your original mix. fresh. not dried.

@Smithy im guessing your panini press is similar to the one Im interested in mentioned previously. if possible , the next time younuse it will you take a picture of the press ' fully open ' ie , can you use it , at the set temp to make pancakes , or brown something ? or does the lid not lift enough . many thank Id like to make Carnitas. then thread them ,on the PP and brown crispy is teynwere 2 - 3 " in hight. what do you think ? addendum : I saw the video here : https://www.amazon.com/exec/obidos/ASIN/B002PY6X1E/egulletsociety-20 an Ive placed my order.