rotuts

#Duvel 24 days left in OctobeR or do you use a German system ? remember , I an only count to ten in German

Ill ry to figure it out its a fine idea for me to work with . who likes to peel eggs , if not necessary ? the measuring cups do have a handle that might help me get them out. so thanks for posting such a fine idea. isn't eG fantastic ? OK , most of the time ?

@OlyveOyl thank you for the pics. I have those somewhere . Im never going to be able to find them. Ill have to try it w

@OlyveOyl thank you for those pics. if you are able , would you post a pic of the Pyrex you use ? I have two different small pyrex bowls , the sort for prep or so and several pyrex glass measuring items , w glass handles standard stuff. Im not sure my larger pyres prep containers would hold 4 eggs and if I ever had a canning ' extractor ' I have no idea where it is .

@OlyveOyl very interesting . I do 4 eggs ( in their shells , directly from the refrigerator ) LP 3 min , rapid release then quickly chill for my ' 8 x 8 ' Turkey shepherds pie I have to peel them , its not that difficult but since I paid the HB eggs through an egg ' slicer ' I might as well try the eggs in the pot w/o the shell you used HP ? was the pyrex container pressure steamed ? or in the cup of water ? how did you cool the pyrex container ? any info on the pastry blender/asher would be appreciated . P.S. : did you coat the pyrex container w anytime to prevent sticking ?

@Ann_T nice what is TBQ sauce ?

@Paul Bacino what's that black object in your last pic ? in the past , FryBaby , FryDaddy and now FryGramps never got hot enough , and dint hold the temp. they might be better these days but $ 34.95 doesn't get you much quality these days even for China. I gave up frying some time ago and go out for it , at a quality place. I know the doesn't answer the topic question but solves the frying dilemma.7 at least for me.

similar ideas have probably already been mentioned : Pineapple chutney ( curry ) : get a pineapple that's tart . add a curry paste from a jar , to your liking and heat // spice level . easy peasy

@Duvel what does ' preferably solid at RT ' mean ? @AlaMoi I think Duvel is correct in terms of volume of oil and temp drops w adding room temp items to fry. you would have to rig a system of your own , as no doubt you have already tried and count on a thick walled container to cover the temp drop and try small batches each time.

I guess just barely being able to count in German isn't that helpful here.

thank you again for taking us along. and thank you fpr the menus .

@Shelby thank you again, I enjoyed all th scenery and pictures of the good eats.

for me Rao's products are simply very over priced.. ' Rao ' simply a historical name that has been leveraged for a premium price. that being said the jared sauce starts out w crushed tomatoes vs tomato paste , which gives the product a different taste . at least the jar I had some time ago. this premium price is very frequently discounted to try to capture sales. ive found s distinct taste difference between jared tomato sauce that has tomato paste as its primary ingredient vs crushed tomatoes. Campbell's purchased the brand to try to leverage its business into a more expensive strata . the WSJ buzz is that Campbells significantly over paid. so good luck to them . the majority pays for the label and Rao's is a tastier jared sauce than tomato paste brands. but still vastly over priced. and once you doctor the jared sauce to your liking vs plain out of the jar doent seem to be worth the premium.

@Paul Bacino wow. those look terrific would you share the Rx ? im sure the fish is not over cooked and the coating is crunchy not an easy accomplishment , id bet

@TdeV the only thing I can thick of at the moment : precipitation Open SV ( which is what Ill call the Anova SV settings ) might have less precipitation on the item cooking ( uncovered ) than steam cooking . but that remains to be testes as I have not done open SV in the CSO there is precipitation , on the sides of the oven ( notice the drip pan ) if not the item being cooked. I wonder is Open SV is a bit of a gimmick name not necessarily completely so over steam cooking at < 212 F

@TdeV in your opinion , what might be the difference between ' SV @ 200F ' in an open oven ( not quite the same SV in a vac'd sealed pouch ) and Steam baking @ 200 F ?

@liamsaunt wow what a treat taking us along.

@weinoo Chinese food has a rep. to being healthy but its packed w fat , the cheaper the better and massive amour of sodium. over time , quite lethal

$7.25 ?? wow. im so out of date.

@RWood your cakes are always quite stunning. Im not sure what gum pastes poppies are. are they the items in the paternities on the side of the cake ? or , the poppy on the top ? if the top ? its edible ? and hand crafted ?

@JoNorvelleWalker hopefully on sale. and lets not forget Auguste Gusteau, author of ' Anyone can Cook ' : albeit posthumously.

@blue_dolphin that looks delicious. what is the to-layer ? is that the cheese ?

Great Looking forward to this . dusting off the Filson.

@Ann_T very interested in your taste test results re : saltiness.

im personally very skeptical of their health claims . other claims , that you get the same saltiness w their product and half the sodium content may or may not be true, one would have to try it ' double blind '