rotuts

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.

@Dejah the Big Easy was probably invented just for your char sui every time I see them , I think of the BE I almost got . almost.

personally , for burger , it's going to be a Turkey Burger. if beef , SV a tasty tough cut

on a recent TestKitchen show , Veg Burgers were reviewed. not the so called meat-subs : to review the review : they classifies the group into Bean , Earthy-Savory , and Veg: the recommended in each category were : the price for these des not seem to be an error ! and the final one : Sodium content does not seem to be too extreme . the price of the Actual Orange Burger seems very extreme . anyone tried any of these? they commented that VegBurgers ( vs Meat-Subs ) has come a long way.

@weinoo more chicken pOrn excellent.

@OlyveOyl Great stuff ! love the ice cream ' bowl '

oil seem to adhere to plastic , making plastic bowels a bit more difficult to throughly clean than metal does oil adhere in a similar fashion to silicone ?

user manual is here : https://pdf.lowes.com/productdocuments/ddcf5f47-0811-4300-a680-137b9e7d1531/64444844.pdf will be looking this over . I haven't found the temperature ranges for the unit. Id like to know them minimal temp , and the max. if you spot this somewhere pleas post.

P.S. : I certainly have a source of pellets . I have about 80 lbs in my garage. 4 different blends.

absolutely. waiting for 20 % off.

Ive soaked the Thai dumplings from frozen in cold water for a few minutes , and cooked them on steam bake they come out just like a dim sum steamer. the cold water hydrates a thin layer of outer dough

an indoor Yoder ! Ill have to lookout the inside measurements will art hold two decent sized chickens , each on its own rack ? , one over the other ?

you use the strop in the same way you use a stone. w the strop you use a paste on the material to get the fine grit you are after.

over here https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/page/107/#comment-2412890 Thai shrimp gyoza and fish sticks two of my favorite TJ's frozen stapes.

I haven't had these two TJ's items in a while , but usually have them in my freezer : TJ Thai shrimp gyoza and TJ's fish sticks I used the CSO , conventional bake 400 F 30 minutes , added 10 more # 425 : the pot stickers were very crunch on top , but still moist inside. the FS's were very very crunchy , and did not need to be turned. I used conventional bake , as the CSO is a sealed oven, thus plenty of steam escaped when finished and the door was opened I tried this again the next day : just the 400 F for 30 min: the potstickers were still crunchy on top , not brned, and moister inside. better the fish sticks were still crunchy ,did not need to be turned , and moister. both items directly from the freezer. the second cook time is a keeper when I do both of these at the same time if I do the FS's separately , Ill add a few minutes @ the 400 F temp. easy , tasty and a keeper.

@JoNorvelleWalker id not use the strop you might get the acute angle wrong. and the steel is relatively thin nd brittle. EdgePro is the only way to go at home unless you have very fine water stones and a very steady hand,

@JoNorvelleWalker I not use the items you mentioned on any Watanabe, rather honing rod should be fine. they work the same way pick the one that is easier to use.