rotuts

@C. sapidus that looks so appealing I can taste it all .

Ive had two bead machines . the first from a long time ago and the second still some time ago. if you measure carefully , and use good quality ingredients , you get fresh bread that's very good , by pushing a button. both machines were pretty much the cheapest available. . the first s Rival , the second a sunbeam . but the names had very little to do with the innards , they were simply some add ones from braobably the same Chinese factory . I learned several things : measuring ingredients carefully was very important. and two other things : if you scratch the inexpensive lining of the container your bread would stick to the container . and you had to carefully clean the inner rotor paddle where it connected w the rotor. and also clean the rotor the issue for me was the bread sticking in the container when done , eventually not the quality of the resulting bread . and the idea of any machine is to get the resulting bread easily . so , what ever current machine you end up with keep in mind potential issues w the rotor system sticking, and the non-stick qualities of the container . its much much nicer to have Machine Bread , than commercial store bought bread at least as a starting point . I got tired of keeping the rotor and container in tip top shape . that's all. so gave up after several years of bread baking in that manner.

@Duvel are those two knuckles , in the first pic ? or split? they look outstanding. and more about the salad "

@C. sapidus those look delicious . what's the ' yellow ?' eggs ?

Patina that's what I call it.

@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.