rotuts

it used to be a 12 day tradition , for Christmas. times change from putting up the tree and its associated decorations on Christmas Eve , to taking them down on the 12th or 12th + 1 day. then there was Xmas. decoration up after Thanksgiving disgorged its self. trees etc , on the curb , or backin the box , on Boxing day or boxing day + 1 times change. guess that's why its called Boxing Day.

Ive scrolled through for fun : No Global knives , and as I understand it , there are ma ny many more styles in Japan that are not exported and odd assortment of fishing lures , all very expensive for what they seem to be : but I guess they were in portend to Japan, now available for export back to the USA

@chromedome Ive never seen candles in the window growing up in norther CA. they are common in N.E. , more so in the past , and upstate NY. those are the only areas Im familiar with.

I received a series of pictures documenting the Yodering of the RB : probed and ready for the yoder finished : carved .: the House preference ( 2 to 1 ) is for medium Im betting the fat trimmings will be gobbled up by the chef , when no one is looking tatting notes will follow I hope.

@Duvel what a feast thank you for guiding us though it.

i doubt @Duvel is in charge of the ' storm ' he did drive to Spain ? maybe just its documentation ? looking again at the offered picture it seems to just go off into a White Light

@Duvel Ive counted 24 , but there might be two more. a bit ofa glare on that far end.

@dans Excwllwnt. Hand only a few bottles of decent Burgundy. and it hs litt to do w Pinot Noir. I did have 2 cases pf CdP , '82. Perrin. started them @ 20 years old.

A friend of mine ( the second half of the WHPS ) went to a 7 Fishes dinner , at Woods Hole restaurant , Water Street kitchen sorry , some fuzziness w his pictures Menu I tried to place the pics in the order of the Menu ,, as they were not labeled. no pic , Vodka & Salmon , as far s I can tell probably , by elimination , the Fried Oyster Caesar the Soup the ravioli the doughnut. no pic : the tempura. he said it was excellent.

@dans wonderful dinner. a lot of work for one . but then there is the Wine. you did it justice. I do love a C du P . esp an old one. im sure it was tasty.

@mazza you used tobacco ?

so, this is not so much cheese , but other items linked to cheese : ''' British negotiators getting nowhere fast on the terms of a comprehensive trade deal with Canada '' ''''' cheese exports have been squarely rejected by their Canadian counterparts '''' ''''' negotiations over a wider trade deal, the Canadian government had been pushing for the British government to lower its food standards in relation to beef imports but the UK has refused to comply. '' so this is really about beef . Canadian beef to the UK . ?

the range is a Viking : recently ( just now ) cleaned : an item purchased for the Yoder : is apparently the finest stuff for cleaning and preserving SS. you use a clumped up ball of aluminum foil for the scrubbing it seems.

@Kim Shook Mr. Kim is a brave fellow.. going to the supermarket on a Sat. two days before Christmas .

Woods Hole Pellet Society. note the first posts in the thread. Ill ask re range and stove. Its not a Blue Star I think.

so far so good @WHPS : nice looking cap and some marbling . nice fat layer seasoned resting in the Vader ( the black experimental refrigerator )

@Norm Matthews exactly.

@Kim Shook interesting stuff ! the sum being more than the parts rather than Campbell’s beef and barley , next time try the Progresso. one (small ) step up . operative word ' small '

@Kim Shook id only cut it in half if that makes it easier to bag.

the WHPS is gearing up for a Grand Day Out ( Christmas Day ) on the Yoder : Materials : it going to be patted dry , seasoned w Sauers Prime Rib seasoning https://sauers.com/collections/sbi-rubs-grillers-grinders/products/prime-rib-roast-seasoning-rub placed on a rack , in the Vader ( the black refrigerator ) to dry out until Christmas AM then , Yoder'd 225 F , until ... then rested , wrapped , in the Yeti cooler until all the sides are done . hopefully more pics to follow.

@Kim Shook are their ribs attacked ? one onion is to carefully remove them , leaving as much meat on the roast as you can or leave a little meat on the ribs and roast those as a separate meal . then cut the roast you have in half , so now you have tow smaller roasts . SV works will all sizes , so you will be fine w two roasts. I think is fine to season as you would normally and vac // freeze. then you can start your SV cooking , hopefully the basg are still air tight from frozen. just add more time . use the jus for the start of a gravy . remember that at lower temps w SV , 130 - 135 , time is your tenderness and a few hours extra does not effect the result on your plate very much love to see a pic of that roast before you start its journey to your plate 5.99 is a very good price. here MarketBasket has something possibly similar , $ 9.99. you've got a good deal

@Rajala from your description , Im not clear what is being accomplished . if you put a jar , lets assume w a loose lid in a vacuum chamber , you will get a vacuum in the chamber and the jar. when you release the vacuum, to open the chamber the air goes back into the chamber and the jar. no way to tighten the lid while under a vacuum in the chamber. am I missing something ?

@Duvel you certainly know where to stop and eat on your travels. congratulations. that food looks stunning. loved the road side chicken art. so , you didn't get a Bresse chicken ? the finest i n the world. and no Bleu de Bresse ? my favorite cheese. Ah , you plan a stop on the way home ! excellent thinking P.S.: what's on top of the alight ? something porky ?

there are different types of grates. nor just in size but sharpness of the metal edges. Micopane https://www.microplane.com is a style , that is almost razor-sharp. CuisiPro https://www.cuisiprousa.com/collections/customer-top-picks/products/cuisipro-silver-stainless-steel-4-sided-box-grater-9-5-746850 uses this same technology for many of their items. make sure you understand the difference between this style and your GrandMa's stamped graters. you can injure your knuckles w the microphone style in a serious manner if not careful.

@BonVivant looking forward to your trip. thank you for taking us along. very nice Personal Beverages , BTW.