rotuts

@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 ?

@Duvel is it possible the meat is cut thinly because meat is so expensive ? the Butcher would know , you might ask , while taking those pics ... display case , etc. in Cataan , of course .

per year . seems like a bait and switch

@Duvel while in Spain , any chance of some pic from the Butcher , Baker , other Markets ? Bars ? Tapas > etc ?

@ElsieD looks outstanding to me

@Katie Meadow '''' My father did make a mean chopped chicken liver, though lacking schmaltz he used butter. And he always added cognac. ''' French-y-fied. penally , I dont care for chicken fat. pork , duck , goose , you bet. I wonder if my experience w chicken fat schmaltz from kosher establishments or homes might be because the results were oxidized.

CuisiPro used to be all rebranded micro plane. https://www.cuisiprousa.com https://www.amazon.com/s?k=cuisipro&crid=2TSNIITHSE37B&sprefix=cuisipro%2Caps%2C94&ref=nb_sb_noss_1 I got a complete set of the individual graters from a hight end grocery store in California when theynfirdt came out , 40 % off , as they didn't sell , they store was called Andromico's ( more or less ) and a fine store it was for meat , veg , bakery etc. what they didn't sell was this : https://www.amazon.com/Browne-Foodservice-CUISIPRO-Resistant-Glove/dp/B00IYFI0EG/ref=sr_1_116?crid=2TSNIITHSE37B&keywords=cuisipro&qid=1703878969&sprefix=cuisipro%2Caps%2C94&sr=8-116 consider one w your microphone selections. Joking I am Not

@TdeV massively overpriced. Oxo has very comfortable handles. if the Oxo , above is a micro plane , why pay more. ? but a microphone box grater might be very stable : https://www.amazon.com/Microplane-Measuring-Including-Double-Sided-Ultra-Coarse/dp/B00XCI81H6/ref=sr_1_5?crid=1BJL8MM4HG1VU&keywords=microplane%2Bbox%2Bgrater&qid=1703877683&s=home-garden&sprefix=micropane%2Bbox%2Bgrater%2Cgarden%2C79&sr=1-5&th=1 or https://www.amazon.com/Cuisipro-Surface-Technology-4-Sided-Grater/dp/B003ZHU8M0/ref=sr_1_17?crid=1BJL8MM4HG1VU&keywords=microplane%2Bbox%2Bgrater&qid=1703877795&s=home-garden&sprefix=micropane%2Bbox%2Bgrater%2Cgarden%2C79&sr=1-17&th=1 I think I have the CuisiPro Box. The Box can still grate Knuckles ! unless you are careful.

I have probably all the Microplane graters that have been around for years. initial ones were for woodworking , from Canada ( ? Lee Valley _ then they found a much larger use in the kitchen , and pleasantly multiplied be very very careful w them if new to this style the extra coarse garter does a fine job on cheese , and a similar job on your knuckles. I have personal experience and hope you don't.

@Duvel so your schmaltz was from pork fat , not chicken ? so it might be a bit rillette - ey ?

@haresfur Ive never had fresh , real wasabi/ keep that in mind. I did see a show from GB that discussed and tasted the difference. its grown in some sort of secret place as its so expensive . the tour of the facility was interesting , green house , flowing water etc and the taster was someone that Id seen before and agreed with on other topics. the take away was the it had to be grated freshly , and the flavors were very transient I free ginger , and horseradish whole , and grate from frozen. Is consider doing that rather than grate and freeze. based on the show and my experience w ginger and horseradish.

@ElsieD looking forward to your review. I love reviews of new gadgets