rotuts

a P.S. : initially Santa brought the tree , fully decorated , down the chimney w the gifts. my parents were very exhausted Christmas morning for several years. at some point , it was noted that Santa would would appreciate some help ,so the tree went ip Christmas eve , now the Santa was unburdened w so many decorated tres , he will managed to bring the presents on Christmas Day for a few years. and my sister and I had no idea my parens did all this work . Christmas morning was a very special morning for my sister and I because of their work.

growing up , there were 12 days of Christmas . Tree when up Christmas Eve , and came down day after Epiphany. Presents were under the tree ,either brought by Santa , of Chimney fame , or later , just under the tree after it was set up. I lived in Spain for two years , Gifts were exchanged on Epiphany , not Christmas day . and whoever got the Baby , was guaranteed good luck for the year . No tamales , but a lots of Turron was consumed over the Christmas days.

@Pete Fred your baking results are aways visually stunning. and Im sure exceptionally tasty . thanks for the wobble.

I have that same wood rasp. probably. I came from Lee Valley , Canada 20 or more years ago. probably mor that one was SS , made well before Microplane branched into the kitchen.

@Duvel excellent lunch. hope you continue to improve. would have loved to see what there ' Browni ' looked like loved your selections . thank you for the menus in Catalan , is ' X ' the equivalent of ' Ch ?''

@weinoo Nice. very nice . do you eat the neck , or save it for later stock // sauce ? you certainly have the ' Roast Chicken ' visuals down pat . I saved this one : for Private Drooling , from time to time.

P.S.: don't over look this style , called ' ribbon ' its a back and forth style , cutting both up and down it produces a very fluffy grate on hard cheeses. not essential , but interesting.

this style seems to me to be most useful for the home cook , it was mentioned early on in this thread : and this version has a more comfortable hand , and might be more slip resistant w wet hands . then there is this style : its fine , but has less functional surface , as your grating hand will hit the surface you are usinf before you are able to use the entire grating surface / per grate. indeed these are slightly curved. but if you grate cheese , or other smaller items thye item grated is conform to the grate's cure after a swipe or two. my current vote would be the second style pictured above better less slippery handle , grating area above the surface its used on. Im surprised how cheap genuine microphone branded graters have become. too bad I don't need any .

@ElsieD Zeus didn't care for the SF ? wow. it is a very different sort of fish.

a sampling of results that was supposed to be Google , not Got BTW :

@Ann_T Excellent. soaking a hunk of something surface area to volume is different than soaking a slice. just keep that in mind bacon /sliced ham . etc.

@Ann_T Wonderful meals , over and over . Id like to suggest an option for you to consider re : commercial NaCl levels. Ive been thinking about this problem for several years. it might not be around the corner for me , but that corner exists for many of us in the future, Ive taken slices of high sodium items ( corned beef , Ive SV'd , bacon , and even deli ham , etc ) and soaked the slices in ice water . why ice ? to keep the fat firm. there is no time line , but it doesn't take that long , as its a surface area thing , for a noticeable amount of NaCl to move into the ice water. I pat dry and then use. I got the idea ages ago , after trying som pre-sliced Danish Ham from TJ's it was very Hammy , much more so than USA ' in front of mr ' options. Ive been to Denmark , I was 10 years old at the time \ and there were two transformation things I learned : 1 ) the Smorgasbord 2 ) all the free range pigs running around , happy go lucky . I then realized the danish ham I had , simply had less NaCL than the Happy go Lucky american pigs. commercial ham ( sandwiches etc ) actually taste better , more hammy , w less NaCl in th3e way of flavor. high quality bacon ( Benton's , etc ) still has fantastic smoke and country flavor. consider trying that, NaCl moves into the cold water based on the items surface area . longer in the ice bath will remove more NaCl . bt it doesn't take long to get a noticeable ( by taste ) amount out . pat dry and ready to cook , or use in a sandwich. for me , I was surprised that after doing this , not really for very long everything Ive done it with , has more ' piggy taste ' , for big products .

@Kerry Beal I wouldn't mind a taste of the Lagavulin ' 1994 ' on the other hand , maybe not Id probably like it and its probably not available Got suggested it was 400 Pounds Sterling several years ago.

fine collection.

@ElsieD SF is more oily than say , a flat fish but not the oiliest around n a hot pan , hot enough to get you the tasty browning you will notice the fishy smell , esp after cooing. you are just vaporizing the oils. SF is not a usual candidate for chowder , but works well in a good chowder make sure it simmers longer than say a cod. undercooked SF is tough .

the bending was meant just for the tips that are flexible. re:types plants : are they bush like , or tree like ie triangular wide base ,pointy top what ever you do they look healthy and those two tomatoes look tasty.

of course the best way to cook SF is to cut in to 1 1/2 chunks . wrap in supermarket regular cut sliced bacon , w a tooth pick and grill outside on a very hot grill managing the flare ups until nicely browned on each side , then dip in garlic butter . butter gently melted and simmered w fresh garlic passed through a garlic press .

bend the tops down. over and over. use kitchen twine tie loosely to the main stalk. ie a loop for each side dont tie tightly to either side.

@Kerry Beal wow. hopefully not a recent purchase in Canada ive always enjoyed my trips to Canada in a nice French restaurant in Montreal nice = prix fix menu , a la France itself 3 to 4 couses 2 to 3 choices // courses a bottle of wine , french of course w/o extravagance cost the same as the meal. Taxes being what they are N of th B.

@ElsieD lucky you. Id say pan fry., and possibly deglaze the pan if you want a sauce if the steaks have that dark flesh , dont cut that out. SF is a very firm fish , and needs more cooking time than say salmon , which is very fine cooked rare in the center. Id get your pan hot , so you hear a good sizzle when the fish hits the pan turn when you get some browning , and remove when you get similar browning on the other side. can't give you timing , the pan will the down side to this method indoors , is your kitchen will; have fishy aromas for sometime . no mater how fresh the fish. broiling might be another method , maybe less fishy aromas. but still significant. in chowder SF is outstanding , w little aromas while cooking. for chowder take a look at this : https://www.youtube.com/watch?v=YJ0nsLID5nI if you like chowder , NE or other versions just sub chunks of SF in the above. it will take longer to cook vs Cod. very very nice firm fish for chowder very little aroma that way.

I checked the two whisky's I have Lagulavin and Balvenie , both are 43.5 or so . Ive been watching Slow Horses https://www.imdb.com/title/tt5875444/?ref_=fn_al_tt_1 and they do polish off a bit of whisky , always ' neat ' I tried to follow along , but found the straight up alcohol content simply burned the ( my ) palate . I dilute mine , and the result , in the appropriate glass I don't think Im missing anything re : the straight up drinking and , not really a spoiler for SH'es in the final eps of season 3 there appears a Macallan 18 yo there seem to be two versions , different cask-ings the exact version was obscured by a hand : I looked into it @ Total Wine : I do like to ' drink along ' w various British Drama's but its not going to be Macallan 18. however , the bottle was cast well : two characters with image conciseness

@Duvel what does abv's mean ? alcohol content of the diluted beverage , in this case whisky ? Happy New Year's Drinking !

@MetsFan5 thank you . they are perfect . here is how you make them : get a non-stick pan , that's in decent shape. scramble the eggs . get the non-stick pan hot . how hot ? hot enough that the you add the eggs to the pan , the eggs really sizzle. let sit for a few seconds , then move around w a silicone spatula. the silicone spatula that has a sharp flexible edge as soon as i start to move the eggs around , I turn off the heat under the pan. keep moving around until you are almost to your donees point, then plate. that's it. if interested in how the **** perfect **** scramble-pple was cooked let me know . N.G.: no butter , no EVOO just eggs , its fine to use butter or EVOO , as they make tasty eggs, but then you taste butter or EVOO. these days I like eggs plain , as the flavor is all eggs.

similar to my dinners earlier wonderful campari tomatoes from TJ's w window green onions and TJ's green hatch dried chili flaks usual soft scrambled eggs , no butter or EVOO : just egg tastes and **** scrapple ***** Jones brand , from Fz dry fried , in the 12 " FondLess , until crispy on the side , the flipped , and crispy on the other side . very nice . Happy New Year Lunch !

@gfweb Ive known this , but never thought about the rise-off. then you have wet cheese ? do you spin in a salad spinner ? pat dry -er w paper towels ? use as is after a drip=dry ?