rotuts

@vyas Welcome what sorts of things do you cook ? what sorts of places do you go out to to eat ? looking forward to hearing about your personal experiences.

Not to worry , one last time : new Mise : this is the last set for now , finishing up the beef stock , and the last of the Tort's note the Penzey's Singapoe seasoning. no added salt . I love all things Singapore. a yellow curry mixture w citrus rotes. Singapore Rice Noodles is one of my favorite dishes. blooming the seasoning mix in EVOO and the final dish : this dish has never been ' a looker ' it might look better w the tomato's diced finer , but haven't gotten to that. this was astonishing good. used a heaping Tbs of the curry mixture. plenty of Singapore flavor , w nice glow. big time keeper for me. possibly w finer dice on the Tomat's next time. Im calling this : Singapore Tort's just pretend the tomato was diced to the proper Chef-ie size.

@liamsaunt do I love Something ( chicken , scallops , fish beef , etc ) with a gravy + veg and the biscuit ( dumplings , pot pie crust etc ) your rendition looks perfect !

as yoke done the searchnprobbly already : didyoget this ref ? https://www.bestreviews.guide/hand-mixer-with-slow-speed?&origin=google&google_params[matchtype]=&google_params[network]=g&google_params[device]=c&google_params[creative]=670422538521&google_params[keyword]=&google_params[adposition]=&google_params[adgroupid]=91184587571&google_params[campaignid]=8344271505&bs=&google_params[feeditemid]=&google_params[targetid]=dsa-19959388920&google_params[loc_interest_ms]=&google_params[loc_physical_ms]=9001874&google_params[devicemodel]=&google_params[target]=&dest=0&sys_id=0|254&gclsrc=aw.ds&&origin=google&google_params[matchtype]=&google_params[network]=g&google_params[device]=c&google_params[creative]=670422538521&google_params[keyword]=&google_params[adposition]=&google_params[adgroupid]=91184587571&google_params[campaignid]=8344271505&bs=&google_params[feeditemid]=&google_params[targetid]=dsa-19959388920&google_params[loc_interest_ms]=&google_params[loc_physical_ms]=9001874&google_params[devicemodel]=&google_params[target]=&new_api=true&dest=0&sys_id=0|254&gad_source=1&gclid=CjwKCAiAk9itBhASEiwA1my_6_NOEEnOBJhSGfAs0Itjmi8xD-bTpV78luLGZGiuyzxsJvNSx_29bRoCC-QQAvD_BwE or https://www.amazon.com/review/R3LFOVVLWA4WEE/ref=cm_cr_srp_d_rdp_perm

I made a very similar dinner today as I did yesterday : there were a few changes : i added one more Campari , one more green onion , and at least twice as much EVOO .but the bigger change was i usb the no added salt CollegeInn beef stock. I was not impressed with it very little roast beef aroma when opened , and not much beef flavor. it did have a secondary flavor of tomato paste. indeed , its the second ingredient. im not sure why tomato paste is fixed at the hip w beef ( stock , stew etc ) of course the Profession Pundits @ ATK point to when they add it to beef stew , mushroom stew , etc they add it " For the Umami " , adside from their pontification , for me tomato paste has a very distinct taste not a bad taste , but its a pronounced taste . very different from fresh tomato , or canned crushed. and for me , its very different from Mushrooms ( ' for the umami ' ) , beef ( ' for the umami ' ) those tastes , w my palate have very little in common. I think tomato paste is added to many dishes , because it always has been. well before the advent of Umami . any way . I added a little bit of low salt turkey base I have in the freezer which improved the taste of the stock. in the future Ill pass on no added salt beef base , but Ill check to see if the other brand has a no salt beef stock. and BTW I do have a container for Minors low salt beef base paste in the freezer . but you guessed it : serious flavors of tomato paste . Ive go nothing against tomato paste , but its flavor ends up being prominent. I leafed that the extra Campari added significant fresh tomato flavor , unsure about the extra green onion , but it did not detract and extra EVOO rarely hurt anything. Im pleased all the items are readily available , and the dish is so easy to make .

CR*P ! its almost free now : https://www.wsj.com/buyside/home/ge-profile-smart-indoor-smoker-review-f06b5243?mod=wsj_hp_buyside_pos2 ''''''' I’m someone who loves spending hours at a time on cooking projects, but as an apartment dweller, my options are limited to what I can do inside my four walls. That means low-and-slow barbecuing has always been out of the picture. That’s why I was so intrigued when GE Profile introduced its Smart Indoor Smoker, promising the benefits of a smoker in a box that fits on my countertop, and pleasantly surprised by its performance. And while the $1,000 price tag isn’t for everyone, the $300 Super Bowl-timed discount makes it a more intriguing purchase. ''' https://www.amazon.com/GE-Filtration-Precision-Connected-Countertop/dp/B0CGXY9N5F?&linkCode=ll1&tag=wsj09-20&linkId=459b6645aa751a9ca558ba06e3016554&language=en_US&ref_=as_li_ss_tl&asc_refurl=https://www.wsj.com/buyside/home/ge-profile-smart-indoor-smoker-review-f06b5243 not many takers @ $ 1,000 ?

@KennethT I agree re home made. for me , the KB is right there and O can work with it. home made is always best . I have some 4 x turkey stock in Fz bricks Im use some of that up. but right off the self , no added salt w that regard , its working for me.

@Smithy look for the no salt . they may have other versions. very pleased w it.

Early dinner // late lunch : I looked into offerings @ MarketBasket this AM , for filled pasta. I haven't made this sort of item in a while . I used to enjoy the filled pasta Chicken w prosciutto no longer available. so ... those are window to Table green onions , TJ's Capari's , TJ's parmesan-ish and two no added salt chicken stock Ive had for a while and th0ught Id finally ty them filled pasta as you see above. I was very surprised w the two units of CkSt : when I opened the packs , aroma of roosted CkStock was ver noticeable taste very good , bland , ie no salt. the aroma was so good MC who was on his Auto-Heat , awake and just looking around and enjoying his day came right into the kitchen , w Great Expectations .. this for me is a keeper. mise : that's two beaten eggs , I add at the end off the het w the green onions and tomato result : the green blob is refrigerated EVOO , melting also from TJ's this was excellent. the TJ's pam-ish had been resting comfortably in the refrigerator for ' a bit ' thus the initial slices which were diced were ' rind like ' but very tasty . fortunately I added them to the stock w the tort's for the five minute cooking. next time I dice them smaller . I might add a few more Campari's the next time , and another Window green onion. that would work. I might also get some fresh swiss chard or mature fresh spinach which would be nice. added w the green onions and tomato off the heat now I have to see twhat the TJ's Tot's offering are ( lots of veg related ones I recall ) and see what Aldi has . of course I might get s0ome proscuitto and add that thing diced for that flavor I like this is so easy to make , it's back on the Menu. very pleased w the no salt stock. iso Ill be stocking up. I like this size , as if there is a no0-salt ' box ' you know what I mean , then I hsv to use up the whole box.

@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.