rotuts

@paulraphael I completely agree. years ago I had an electric low speed Makita wet stone system circular stones , went to 1000 grit ( a white wet stone ) https://www.amazon.com/Makita-98202-Horizontal-Wheel-Sharpener/dp/B0000223JC/ref=asc_df_B0000223JC/?tag=hyprod-20&linkCode=df0&hvadid=309763890402&hvpos=&hvnetw=g&hvrand=7310887201011870101&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001873&hvtargid=pla-569811470328&psc=1&mcid=0b2312b4997b3ee5a7850904be11012a&gclid=CjwKCAiA8NKtBhBtEiwAq5aX2E9cFiRCzm7M1Bx3pQ3kImVMd9ym_JQFeiWdKl52pNswzPQPbgb97hoCtqsQAvD_BwE for fun I made a circular disc and glued on a circular piece pf leather and used the green grit polishing paste on that the system wa designs for wood shop tools and the like chisels , lathe tools gave my chisels a stunning edge. w EdgePeo past 600 - 800 isn't really going to help you much in the kitchen unless you have knives similar to Watanabe's , which are thin and can hold a 1000 grit edge. when you cut yourself w a 1000 grit Watanabe edge you hardly notice , except for the blood everywhere but then all you have to do ,is tape up the wounds edges , the cut is so clean and mop up the blood.

@C. sapidus how did you make that ground turkey dish ? looks terrific .

140 F seems fine for keeping something warm you've smoked for some time. keeping humidity in mind those small smokers w the tube as mentioned work fine for a final smoking bu the plastic tube and the connection to it is narrow nd will vlog up w are at some point and are not that easy to clean per several reviews PS those tube smokers can be cleaned , get the same size tubing at home depot cut your chosen length , then toss out when clogged. try but a yard or two , right and its cheap at Home Depot pipe cleaners also helpful

@ElsieD thanks for those nu embers aside from the true low and slow grill // pellet grill which might be very real , much longer times than in the vid what you won't be able to do , is roast a chicken, at the temps for a crispy skin but Ive never done one on 300 F , for several hours . 3 or more ? might be fantastic , smokey , tender , moist ?

was out and avou doing a few errands CAF was one blok away , so I tried it. breakfast menu time spicy chicken biscuit the chicken was hot ( temp ) crispy with good spice and heat. 'tender , moist mot greasy the biscuit was tender and fluffy , but here was no ' sauce ' on it , nor pickle so mouth feel ws a bit dry took it home added dollop os mayo , which helped. the chicken was very nice so if you are near a CAF and like chicken , its worth a try

@Shelby if the bag jus is tasty , and not too salty might be a fine candidate for the J.P. instant mashed potato method.

@Shelby thank you. did you torch it for some browning ? did you use the bag jus for a sauce ?

@Shelby wow. Im not going to even make dinner tonight after seeing all that wonderful food. BTW '''' SV'd a bit of pork belly '''' that looks stunning , like SV +++ would you share the Rx ? BTW II : with shot birds : how do you handle the embedded pellets ?

Nancy Silverton has written some top notch books. I had most of them , lent them out they never returned that's how good they were

in thinking about what @JeanneCake me ntioned as we are in similar areas I guess MarketBasket might have had a similar chicken issue weeks ago the chicken ' case ' was empty , and I chalked it up tp them preparing the refrigeration system.

today @ Market Basket everything looked normal Dairy / Juices / cheese wall full Meats full fresh produce full its s bit different @ TJ's , but the place looked the same.

@TdeV I don't have a particular brand in min. I look to seen what Market Basket has I heck for sodium content , then pick tased on that. I dont use it very often , so I dont buy a large box. if you get a larger amount via a box , be careful that you completely seal it between use. pantry moths nd other small creatures love the stuff. why O initially meant was that in general instant potatoes are better now days than in the past. I think Ive gotten Idahoen in the past. Idaho potatoes in the past were more flavorful than other as volcanic ash from Washington State had improved the soil. Market Basket sells Idaho potatoes , generic , their own brand and those taste the same to me as Ore-Idas., a commercial Idaho potato.

@C. sapidus are what look like crispy bits the salsa ?

@Tropicalsenior maybe the ref bliss grown in not so tropical areas have less starch than then turns to glue w over working. but you have tried , nd try posttest you get locally are the ones you then work with.. and its true some brands of infant flake potatoes re much more versatile than they use to be Jacque Pepin uses them for thickening . soups etc and now I do myself.

@Nancy in Pátzcuaro and @Tropicalsenior if you get any potatoes in the future w the steaks would you take a pic or two of the potatoes whole then sliced to see the issue you are mentioning ? just out of interest . Iv found that the issue w waxy potatoes ( red bliss , and other white potatoes ) for mashed potatoes , is that over beating them , esp. w an eclectic hand or stand up mixer you get the ; glue effect ' if youve steamed the waxy potatoes ( more potato flavor stays in the potatoes that way , thus not making potato stock by boiling ) I not find an iPot , pressure steaming works mindlessly then mash them w a hand masher , butter , hot milk as usual and you get a decent mash . the key is too steam them enough so that there are no hard chunks the hand masher does not create as much glue. just don't over mash. try it and see. they will be tasty , not glue-ey but for sure they will not be the same as russets , but quite nice . as for the ' gold ' potatoes , I dont see any benefit for them they are just marketed for the color ' butter like ' but no butter flavor what so ever . but I have not tries to steam them , then had mash them and compare to red bliss .

@Dejah one of the few major mistakes Ive made many many medium or lesser Ive made for sure.

over here https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/49/

I know this will jinx everything but Ive been enjoying very tasty Campari's from TJ's recently they have always been good , so far but the recent several packs are even better larger and a deep red I now buy ' ahead ' and keep them on the counter for 4 or 5 days tonight : Campait Ts , window green onions a TJ's EVOO ( one of the ones mentioned above ) and salt . nothing else. enough EVOO to seriously notice.

@ElsieD the heat varies considerably . as I recall , the green curry is very hot. green Thai Birds the others , not so much at all . if you can get the small cans , try those as their contents are more or less similar taste to the tubs which have a lot more in the inner packs . the can vs tub was covered here many years ago .

The Frog Commisary Cookbook is a lmighty fine book. way way ahead of its times. fine book.

teach yourself . just use them and keep track for a cup of rice in a rice cooker start w a tablespoon and see what happens . baking some chicken ? a light coating of pate , and try it out. on the rice , consider the paste as your salt addition.

@Smithy thanks you. the first pouch is 470 mg for the entire pouch , as I read it the second is as you have indicated. some time ago , I collected pouches of Indonesian sauces from indonesia . loved the idea . I had about 1/2 dozen or more . from my local Asian Market . they sat ready and willing . then I looked at the sodium content it was remarkable high . never used them . the same for Japanese pouched sauces . from Japan. you can find more reasonably sodium levels in pastes and sauces if you lean to look .

P.S. : Ive been using this brand from time to time for about 10 years . it , too me , is relative new compared w Patak : https://www.mayakaimal.com the jars are more expensive than Patak , and found in more upscale stores ( USA ) the sauce is not as thick as Patak , but not really water-ey the flavors are wonderful , and completment pats' pastes very well. it seems the company has expanded a great deal since I started getting the jars. some jars are refrigerated . if you see a jar , consider giving it a taste. I make biryani rice , simply by using basmati rice in a rice cooker w a tablespoon or two of Patak's biryani paste at the get go . or any other paste .

re: Simmering sauces I used various brands of Indian//Pakistani pastes for a long time they re usually oil based . there are pastes from Thailand and China I also use ( shrimp paste ? Thai curry pastes ) simmering sauce , in my elemental mind , are more or less those , w the addition of water. very fine and get the job done . consider also looking for pastes . these tubs are lares smaller , and more or less the same are cans : I very much prefer this brand to Lee Kum Kee. etc.

@Smithy id be interested in the sodium content of those various packs. if theynhelpyounget a tasty dinner on your plates terrific.