rotuts

my use is similar to the above . but I use those plastic bags that come on rolls at the supermarket you put free standing veg in . over time , the onion actually grows in the refrigerator , and its flavor become more pronounced w a lot more bite . if it gets too strong , slice for your current need then soak in cold water for a bit , pat dry , and use them that way.

@Kim Shook any fuzzy RC will be very fine fo you 3 cup( japanese cups) is not large at all easy to move around get the 5 cup/ some price difference but inexpensive for the potential : mix in's on 2 USA cups of rice. easy for right now very easy leftovers tomorrow. plain fuzzy ,or induction , the same results on your pate. no need for pressure induction and get that book.above Rice and the like , beyond easy and perfect. I don't know how to fix the odd type.

@weinoo well , there is always Schwartz's Hot smoked meat https://schwartzsdeli.com wonder if its just as good as it used to me.

@haresfur ' Grow ' the green onions in your kitchen window from the bunch(es) you buy you will always have some for at least garnish

@OlyveOyl al delicious ! but that cake is talking to me ; fruit , w a bit of tartness cake w very good crumb , bitter or butter brw sugar flavor 1

it's what works for you . as a kitchen tool w arthritics , other hand issues one looks for more assistance . same idea

@paulraphael I have that ' side-clamp ' ' edges lids ' as with the other regular sale OXO it has comfortable grips , and a comfortable crank you do however , for some reason have to go around the can twice to get the job done. I don't remember where I saw a side-bite review some time ago but OXO came in second because of the twice around situation. the first ranked one was german , the brand Ive forgotten . it was 2 - 3 times the price so I went w the OXO works fine . both OXO's do The Best ? perfectly fine for me , a category , well , that suits me. Ive enjoyed over time , moving ' up ' in the kitchen knife world a can opener is a tool . Knives and etc , are Preforming Art , a different category of KitchenWare.

@ElsieD that's a fine book. I saw it in the library years ago when it was new and it converted me from an on //off rice cooker fine for rice to a fuzzy the porridge cycle handles milk well , does not scorch the milkj and that's how I now make my steel cut oats. I got a fuzzy for my father , and he made paella and risotto i it w no fuss at all. w excellent results.

@YvetteMT \ ]should there be any left sliced thin make a mighty fine Elk sandwich . nothing wrong w saving some of the salting for after cooking as you can't remove salt after the fact. if you have them , try adding some crushed mustard seed on the surface while you SV Indian store have bags of the stuff.

@BonVivant what a wonderful trip thank you for taking so much time to share with us such detail. cheers P.S.: where next ? where ever it is , Im looking forward to it.

@YvetteMT reheat in the bag ( or an ew bag 130 F an hour or two ? won't cook the meat further.

@YvetteMT that steak is talking to me . that's just the way I like it and indeed , for red meat , I prefer 130 F , to the point of tenderness but not to the point of mushiness . the Elk Ive had in CO restaurant ( one in Steamboat Springs ) was lean , not fatty at all , very tender and delicious . no sense of ' fatty fullness ' one might get , and enjoy , from Prime feed lot beef, aged.

@YvetteMT please consider a series of picture of your work. thank you. BTW Im assuming the Elk is ' personal harvest ' vs commercial harvest of private herds. this might make a big difference with what ones works with . your thoughts on ' commercial harvest ?' have you tried any of that ?

@YvetteMT Congratulations . interested in seeing how it turns out. Elk is about a zillion times more interesting than beef.

@Kim Shook I have not had raisin toast for quite some time properly toasted , slathered in butter as above . it speaks for its self. as above. Ill pick up a loaf this week end and some butter and enjoy it this weekedn thank you for the reminder.

@OlyveOyl outstand selection pf sandwiches. French // Danish // delicious all ! a Kudos your way., for each one .

@liamsaunt on you goat cheese salad are those pucks seared goat cheese ? interesting idea.

@YvetteMT I love elk . and that sweet potato looks perfect .

' All TJ Dinner ' here: https://forums.egullet.org/topic/166082-dinner-2024/page/56/#comment-2424868 PS the Fx basmati rice was surprisingly good .

this is a dinner Ive come up with that is very easy , tasty ( tastiness far greater than the sum of the parts ) and a keeper for me : TJ's bagged spinach , slightly wilted in the micro . its warm , not flabby TJ's Fz Lasmb Vindaloo . micro'd rice portion on top of the spinach , then the Lamb V. on top of that TJ's raw cashews , not salted. window green onions. a TJ's Nan-ish , micro/d a bit , then slowly passed over an open gas burner. it needs some Major Grey chutney ( -ish) and possibly some sliced red onion. and ice ice cold Hoponiuos Union beer ( local brewery.

I decided to try this : knowing full well that BigSausage a division of AgraCon was trying to deceive me , in a never way : celery juice ==> nitrates // Nitrites under deep cover these tasted siri0usly ' oxidized ' its an unpleasant taste that lingers in the background. a less polite term , ' a bit rancid ' the CJ was not effective on preserving this offering. Illkn go back to the usual Salami , if I go in the salami direction again.

@weinoo I have that book it's excellent . the older school published , w a reputable publisher there it is.

i do understand the idea of meatloaf in a pan. then the slotted item to pull your mL out of the pan , or th hole system ts love the loaf while its cooking , to have various Juices drain down etc OK on the other hans let all co-mingle , while cooking should you choose the pan method not the free fr but let the pn contents , relax , absorb the jus and there you are if you use the pan // perforated method because your ML id too fatty , and you are draining fat OK to go leaner w you mix. there is no one best method. pulling the ML out of the pn , after all migh5t givve you fantastic Jus for the gravy !

@Ann_T at first glance n I thought they sure do have Unusual crabs at your fishmonger.

@Ann_T oh WoW ! you are costing me monet ! Im going to have to buy a new Mac! with a much faster processor . Soooo many food p0rn folders new sub folder in the Roast Beef folder """ French Dips """ the above is the first entry. FD's are at the very top of the sandwich mountain. thanks !