rotuts

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

@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.