rotuts

Taxes smooth all re-elections thus , more the to visit ' good eats 'places , w your campaign dollar.

not really. the people who built it will be dead before the sea swallows it up. being members of the Philosophy : ' More for Me , Right Now ' common these day w zillion-airs. willing to wager a Prop Bet : as this is a cooking forum : they have at least one , if not more Kitchens they will rarely use : thus : no Rational Combi ovens.

@Maison Rustique if you have easy access to Trader Joe's consider sub'ing TJ's lightly smoked salmon , in cans for a canned tuna Rx" very tasty stuff if you like salmon.

@MetsFan5 look through their web site https://fastapasta.com I haven't looked in quite a whole , but they did have more detailed instructions for various pasta shapes https://fastapasta.com/cook-times/ good luck

love the counter-top drainage system they have.

@FrogPrincesse very interesting. how did you like it ? would you do this again w goat ? or Lamb ? or a most lamb is young , older lamb ? probably hard to find oder lamb. so , goat or lamb ?

@Kim Shook that turkey w gravy , stuffing many Kudos for way.

@FrogPrincesse thank you for putting so much effort into your above post appreciated by so many members esp.me cheers

Trader Joes has telephones My TJ's answers their phone promptly consider that option . they might tell you where the syrup comes from and its grade. don't like it ? take it back ?

@liamsaunt looks so tasty on a beautiful plate kudos your way

@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.