rotuts

when you have that kind of money you can start all sorts of projects that in themselves are, on their own ridiculously expensive but you just don't notice the cost , nor do you even care .

Im still enjoying the Campari from TJ's they come from Mexico vs those from Canada, there was a hint of orange on them a few weeks ago. I passed for a few says. nice and red since , different average size from time to time. I now get several packs , so they stay on the counter for several days before i eat them helps mature them a bit I think no complaints

@Shelby My kind of pizza , and my kind of food. hope there were seconds on that VML w MP's and gravy .

@MaryIsobel \ound very interesting I hope you might share some before and after pics. thank you

@Tropicalsenior looks completely thoughtless to me . well before the idiotic GBP ( red bell so difficult to find ? ) the sodium load would either kill you or burn your tongue out so you would taste nothing . a blessing in this case at least a red BP was saved for something else .

@OlyveOyl I would like to hear more details on how you made that soup. soaking the lentils ? prep pre iPot ? it looks delicious and Id like to try to make it thank you.

@TicTac unusual technique. very clever . Id bet very tasty. is that on an outdoor BBQ an indoor oven w a drip pan at the bottom ? Ill be keeping that in mind.

@Pete Fred Im intrigued by your rock cake. is it like a large soft cookie ? or a small cake w crunch or not surface ? its talking to me.

Thank you for taking us along on your trip. enjoyed it all

you do want some grounds in your cup. and it should be a small 'espresso' style cup. you leave those grounds in the bottom of the cup , w a littleliuid then rapidly turn over the cup on the saucer wait bit for the ground to slide down the side oft cup then turn over and the patterns on the sides tell your fortune. also there should be a little ' foam ' on the top of the ibrik that gore into your cup and you drink that.

A.I.cooking. what's next ?

@Paul Bacino Fantastic looking meat. classic and delicious presentation congratulations.

went to Amazon , and covers are quite cheap Rock 4 Pack of Microwave Plate Bowl Splatter Cover. Keep Your Microwave Clean While Heating Messy Items with Vented, Colorful Lids! (eG-friendly Amazon.com link) not that Im recommending these , as I don't know how sturdy they are 4 too many ? how about two : Nordic Ware BPA-free and Melamine Free Plastic Splatter Microwave Cover, 10-Inch (Pack of 2), Clear (eG-friendly Amazon.com link) make sure your choice has a hole for venting staem not sure the two above do. Good Luck

@Smithy Micro's are purposely tricky. melt using defrost . always cover w a study microwave cover , not a flimsy one the sturdy cover confines splatter and Super Splatter.

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.