rotuts

@Pete Fred can you find a stone that fits it ?

interesting pricy stuff . RB40 : 7 bucks @ TJ . Done nice 20 dollar bottle of wine while your there Im guessing you d be a bit ahead of things .

@gfweb you can get garum ? these days ?

Ill keep that in mind ....

@Pete Fred impressive maybe position the pan lower in the oven , for more heat on the bottom ? consider starting lower , w a hight initial oven temp when you the turn down when you put the tartin in ? a Pizza stone ? Im more or less a theoretician these days and Id be very happy to sample any of your efforts for theoretical feed back , of course.

Lidia's Kitchen https://www.imdb.com/title/tt3698892/?ref_=fn_al_tt_1 is now on season 11 I noticed ' oven ? ' for the first time : any idea what it is ? Ive only seen Ep 2 , and it was not used. intriguing .

and consider you dont want to drop it.

@liamsaunt thank you for taking the time to take us along. and the menu's

@Duvel no. its a recent project using readily available items , that require little fuss yet w easy options to vary the flavor of the final dish . and available for several days forward w refrigeration and even less work. yet very tasty each time served.

i continue to work on my TSP ( turkey shepherd's pie ) for a recent version I added a bit more mayo to the standard potato-egg mixture that goes on top of the ground turkey slab . the result was a very creamy and very delicious potato topping. as im trying to loose a little weight , not much , I thought i might move away from the very delicious potato topping . I know . not such a good idea . Id be happy eating /2 as ,much but then the 8 x 8 would have to be in the refrigerator longer . Campbells now has soups w no added salt , such sa cream of mushroom. I have an accent history w these soups . many of us do . back in the day a can of a cream soup . with some wine , over split chicken breasts . baked was a fine meal. as commercial levels of NaCL might be a problem some day I went w the no salt soup : using it as a different direction : the wine is TJ's costal zin , and I had the 4 eggs already cooked . I reduced 3/4's of the bottle , w dried thyme//rosemary// garlic to almost syrup like consistency added the can of CofM . mixed it up . I didn't take a pic of this , as it looked like a dark berry pudding w white bits ( from the finely chopped eggs ) that looked a bit ' metastatic ' it tasted fine. te CoM soup was creamy . lightly mushroom-ey and the bits were indeed mushrooms. I did a 10 minute bake w the turkey slab and dried herbs . my thinking was it would look the dried herbs. no evidence ' on the plate ' this matters , but I do it. I enjoy the aroma in the kitchem here is the 8 x 8 cooked : a picture of metastatic malignancy for sure . I did 25 min after the initial time and unfortunately , the turkey slab temp came out 165 F or more. i knew the meat was going to be tough. 125 - 130 f is ideal , ending up 135 F or so after resting . tender , juicy , fantastic I let the ' dish [ sic ] ' cool , and refrigerate overnight . perhaps this improves the flavor ? no idea . it's just what I do. it is easier to cut cold the next day . 6 ' generous ' portions : still looking a bit metastatic . the final plating : iPot'd generic mixed veg , a standard here . window green onions as a garnish w EVOO after a trip through the Micro. enough EVOO so I can taste the EVOO . life is short. I thought the sauce would be gloppy , as it was thick , and it possibly had too much reduced wine. wrong on those counts , it was delicious , if on the tart side . I like tart. once I time the cooking of the turkey slab so it comes out at a lower temp its go0ing to be outstanding . and the slab ended up not being as though as i thought . did I miss the potatoes ? sure . but not really that much w the sine-ey creamy sauce as a sub. this is not a diet dish , and eating this over 4 - 5 more days would work well but Im guessing 6 + 1 days in the refrigerator is a limit worth observing. Ill be making this many more times , for sure.

@gfweb Im betting it was good . it needs a different name and description . it might have had ' not quite a minor complaint ' possibly just a subtle eye roll ? I have no doubt it might be improved next time Pork cracklings ?

indeed. however , Fox has calculated it would be less profitable.

Fox is what it is . Its a bottom line business. Fox understands how to maximize its bottom line. Fox will always make that its goal , and will be very successful keeping that in mind.

@weinoo I agree w you mostly on the PITA of the TBPs bake them , cut them , and then let them cool to warm helps but the reward woofing down the result is well worth it , espy working with a warm potato instead of a hot one and the options for the filling are almost endless

@weinoo looks tasty what are the three whitish dumpling like items on that plate of Porky deliciousness ? I had to look up topfenknödel always interesting but seemed to get a sweet dessert.

@Darienne maybe leek tops added to a vegetable stock ?

my dinners tend to be late in the afternoon I came up with this Campari tomatoes , window green onions , Tj's EVOO ( just a hint ) and a very soft scrambled eggs. nice . tasty .

@Darienne what are your plans for the leeks ? it is a lot of fun just to see them grow.

what a wonderful person. and an extraordinary loss . such emptiness without her wit and politeness . thank you , @Kerry Beal for for both letting us know , and your post.

@lindag Campbell's Bean and Bacon soup is still my favorite soup. in the past I sued to add extra bacon. there is a lower salt versions now , but its a bit difficult to find.

Happy Thanksgiving N.of the Boarder

@TdeV what a tough question. I doubt sniff test will help you if its negative. you might try to SV them to pasteurization then see if there is gas in the bag or just toss them out and take it as a lesson learned.

3 min LP give me a perfect HB egg . in the shell . eggs from thew refrigerator , did 8 the other day . pressure - steamed. quick release . rapid chill in cold water. refreshed a few times. yolks were creamy and still moist.

@liamsaunt and @Shelby I don't get out much , it seems. maybe not a completely bad thing $ 30 a scallop . wow.

@Duvel didn't realize there was no OctobeR in Germany maybe the month is called Beer-Fest , w no R ?