rotuts

@Smithy what sort of internet connection do you have ? Water ? Electricity ? closest neighbor ?

I hope this is the correct forum rather than Kitchen Consumer MarketBasket's ad this week has B&E chicken bone broth on sale and https://www.bellandevans.com/our-chicken/broth/ that a pretty hefty price . however , it has no added salt , a supermarket rarity and just chicken bones and water as its ingredients. has anyone tried this ? of course , there are semantic issues w the difference between broth , stock and bone broth but that for another thread.

Id go back . you are going to be dreaming about them . not a bad dream id say but they get in the way of others.

I discovered I had a little Lagavulin 16 left . so I was able to do a side by side taste comparison. as you can see , my Photography skills are about a D , is not a D- with regard to background selection if the base was white , you would be able to see the whisky on the R had deeper color. I gave each a sniff or three , and a small taste test As I drink whiskey probably in an equal ratio of booze to very cold water that was the key test for me both had aromas of peat , vanilla and caramel the R just had more of that both were very smooth , maybe the L a bit more Im very happy w the 16 , but Im pleased i sprang for the L one. as I mentioned before is the 16 is ( one ) of your favorite whisky , you might give the L a try. checking your wallet first.

@Duvel globals are very fine knives. but difficult to sharpen . said to have ' sticky steel ' ( knifeForum ) got a few some time ago , BB&B , each w the ubiquitous coupon. loved everything about them but had a difficult time w them on the whetstone system I was using though KnifeForum , got the pointer to EdgePro. made all the difference. razor sharp they became . but I moved on from them to Watanabe . very small trust fund required. for those but spectacular when taken care of w the EdgePro as long as you enjoy the feel of the knife in your hand and its close to the proper size for the job and you keep it razor sharp you've got a knife for your ages.

over here https://forums.egullet.org/topic/165893-iso-advice-on-islay-and-speyside-single-malt-whiskies/#comment-2406186 I asked about a lagavulin I had not tried. I decided to get it , as a sort of **** Treat ***** I do know that BigBooze has purchased many traditional long standing Spirits and added a grfead deal of marketing. several recent and past articles in the WSJ and NYT highlight this w regard to Tequila . remember Im not a Whiskey aficionado but I do know when I like something I found the new lagavulin very pleasant. it had a great deal of caramel flavor , far more than the 16 YO it did have peat flavors that were not medicinal or overpowering, I dont remember enough about the 16 yp to say if the level of peat flavor was the same or different. Id say if the 16 yo is your very favorite whiskey , and you really like caramel flavors then you will like this one I can't say much about its ' age ' , subscribing to Older is Smoother line. certainly the caramel adds smoothness. ill go back to the 16 yo when I finish this bottle as Ive been enjoying those flavors for some time.

@heidih thank you . the remarkable thing for me is that : everything is readily available . I can change a few things ( maybe 1/2 bottle pf wine next time ) and w the iPot LP steaming in basket , I have very tasty food for several days. and everything has no added salt Na Cl

this may look similar to previous efforts : Local Signature Turkey Shepard's Pie , rectangular version : Tranche'd : because it is , w a few changes . the slab of Turkey was the same : StonyBrookFarm , 20.2 oz. rosemary / thyme , ground from whole on the top. Sauce : one bottle Tj's Costal Chardonnay ( dry , no oak , no benzene ) reduced w rosemary // thyme to about one cup , cooled and mixed w Campbells cream of mushroom soup ( no salt version ) over that potatoes this time were MarketBasket 5 lb bag russet Idaho's 2lbs medium chunks w skin of course iP'd basket steamed LP 3 minutes , air cooled two green onions , good sized , 4 iP'd LP 3 minute HB eggs , very decent' over spoon ' of Mayo. CSO'd 30 min 350 F the temp was 135 f when i took it out, and I prefer 125 - 130. Ill have to check the thermapen , as you can see from the missing trance ( tonights dinner ) its not over done. this is very full flavored , and a bit tart . but I like that . delicious micro's w mixed vag as before . not low calorie I like the White wine version , and I like the Red wine version . I like the Bliss and I like the Russett. tasty and easy for me to keep working with.

Id appreciate some input on the Lagavulin ' progression ' : Im not a Whisky connoisseur . but Ive come to enjoy two versions , over the last few years : and Ive found for my taste these two are very complementary . once a few years ago in a rush , I grabbed this one : probably semi-seduced by the price , thinking this was a Sale the packaging was very similar Ill add in my defense. I found it significantly less interesting than the Rum cask . Ive also found that in my area ( why I added pics w the Total Wine price , the lowest in my area ) that prices less than lets say $ 70 for less are disappointing experiences for my tastes . I do not drink a lot of whisky. I add very cold water to the whisky , 50 % or a little ore to cut the alcohol burn. but still have a very full rich flavored drink TJ's ' Costal ' wines are more every day for me these days. Ive found that whisky prices over $ 90 go up exponentially , and I doubt the experience of drinking them follows those price differentials . this Lagavulin caught my eye : I am ab0ut to go back to TW and restock for the Winter , and Beyond. I can afford the $ 35 difference for this bottle. but Id like to not be disappointed . has anyone had this version of Lagavulin ? Id like to have a similar amount of Peat not overpowering , medicinal lii as in the Laphroaig series: thank you for your input. P.S.: I know that BigBooze has purchase many traditional labels , both whisky , cognac etc and counting their Beans , ave pushed into marketing far more than' traditional development.' that's where my $ 90 inflection point come in . thanks again

continuing to use the 3 qt. iPot for LP basket steaming standard generic MarKet basket Fz veg : one lb peas and carrots and one half lb green beans iPot from cold thaw 00 in LP , chilled then in cold water to stop the cooking. I love sweet potatoes but never seem to get to them SP large cut , basket steamed LP 3 min. cooled at room temp the SP needed something , so went w a TJ's olive oil // Dijon // cider vinegar . it was a bit tart , so added a tiny bit of molasses to it. that added some nice flavors. the dressing was not sweet. the sweet potatoes might be better hand mashed while warm I like leaving the skin on. much tastier than I hough it might be and SP's are going to be a regular item for me from now on.

@Ann_T what a delicious plate of food my kind of comfort food for a chilly early winter day

@heidih use the breast meat in the stock . press out all the jus , all of it then give the remaining solids to the coyotes. they won't mind

Business are for profit. initially it seemed self check out was a less expensive option not requiring a human's expense . sometimes this works out well and other times it does not .

again , in the video BBQ is mentioned as a communal sort of affair restaurant ( steak house ) is more gentrified. most BBQ spots are not where you might want to wear your bespoke stuff.. but they are very very good eating places .

Aaron Franklin uses Post Oak its abundant in his area and people call him and he clears out the fallen Oak. in the fine video @heidih posted one pit maser mentioned he got called for local wood , free and the caller's family came in later for free BBQ . in New England where I live , there are lots of low stone walls. @ the property line. I have one along my back yard. those stones were probably not imported from France .

I agree Southern USA BBQ , low and slow does not really travel well. that thought led me to think about the fuel issues. fuel for it should be hard wood , and very cheap . not so easy to find in most places these days , and days of yore.

w my 4 x plain turkey stock Ive made via the iPot Ive made turkey stuffing in the past , w either no turkey , or SV'd // Fz vac'd turkey , any time I felt up to it.

if BBQ is considered ' low and slow ' they availability of cheap ( wood ) fuel might be a consideration for its evolution . in many parts of the America's fallen hardwood trees are common . the south excels at low and slow possibly because its warmer , thus has extra cheap fuel for low and slow , if not free fuel . they don't import English Walnut for Texas BBQ Id guess. in the North , that fuel kept you from freezing in the winter , so no low and slow and soft wood trees , pine etc would never work due to the resin.

BBQ is a very regional thing. some southern states have at least 3 distinct styles and the other two , not far from you , are not consider proper BBQ

my mother also used the term ' Pope's nose ' i learned some time ago you could make excellent stuffing ( a favorite of mine ) outside the bird. it was a cooking // travel show w Bert Wolf I think , traveling across Canada at some sort of very large resort , they did thanksgiving ( CANADA ) in large proportions for the guests , and the stuffing was made in large pans . the secret : turkey stock . Ive done it that way ever since , and at least 2 X proportions .

I grew up in the Bay Area well before there were Weber's BBQ was grilling over Kingsford. there were no low and slow BBQ anywhere. Burgers , Dogs , Chicken and the chicken was whole , and done on a rotisserie.

my kind of place. thank you for sparing me pics of their sausage selection and the sizzling sample table your selections look very tasty

@JAZ thanks for the heads up. Ill have to find and try.

yet , supermarket birds , properly cooked remain tasty and require no Trust Fund for purchase .

@blue_dolphin so many good looking Rx's if the book you are using : https://www.amazon.com/Zingermans-Bakehouse-Celebrate-Every-Day/dp/1797216570/ref=sr_1_1?crid=1OOJVIM3EP5WI&keywords=Celebrate+Every+Day&qid=1699556449&s=books&sprefix=celebrate+every+day+%2Cstripbooks%2C77&sr=1-1 or https://www.amazon.com/Celebrate-Every-Day-Recipes-Special/dp/076278234X/ref=sr_1_2?crid=1OOJVIM3EP5WI&keywords=Celebrate+Every+Day&qid=1699556562&s=books&sprefix=celebrate+every+day+%2Cstripbooks%2C77&sr=1-2 the titles are very close . maybe a revision for the later book ?