rotuts

' secreto ' is all marketing. and marketing varies. Im re-naming it Skirt. now finding a porcine skirt to try that's the real secret.

thank you for including us on so many of your trips.

I received a very nice email. including two stores a few towns over and this https://thebestbrushes.com/Mushroom-Brush.html the mushroom knife/brush is $ 58.50 there but most of the ref's are to Amazon. where its $ 24.99 w free shipping. Modern Commerce it seems

are those Costco Chickens getting any smaller ? just curious , not being a Costco member.

Ill post what they say. I just couldn't wait.

@TdeV all the stuff is on Amazon. my stuff is on the way . REDECKER Mushroom Knife with Bristles, Oiled Beechwood Handle, Made in Germany (eG-friendly Amazon.com link) will report w actual pics and an evaluation . no mushrooms on sale this week . it will give me time to look the tool over.

@KennethT Im not much of a NYC person. I understand its multi-attraction for some having this down the street won't change my mind completely but this is something Id love to have. down the street.

well I lasted for just over an hour . the mushroom brush is on its way along w those funnels mentioned a few posts ago . didn't know there were so many brushes these days. after all , I have a keyboard , but its be a better keyboard if it had its own keyboard brush : Redecker Goat Hair/Natural Pig Bristle Laptop Brush with Oiled Beechwood Handle, 3-Inches (eG-friendly Amazon.com link) wow

I emailed them re: availability for ordering in the USA . wil report back I hope soon. and no , I won't be checking Amazon. Ill give them 24 hours first .

@Laurentius I had hot heard of this company. thank you for the introduction . Im now not going to get any sleep until I al least find out more on the https://www.redecker.de/en/theme-worlds/seasonal-products-autumn/mushroom-knife-758095 mushroom knife any idea can this be ordered USA ? does it cost an arm and a leg or just the leg ? I have the impression that a birthday is comming up I could not navigate to a purchase page , in english for USA delivery . Ill now keep my eye out for mushrooms on sale . brown buttons . best I can do after procuring just the right tool . so thank you .

@Dave the Cook I understand your experience completely. with a recent understanding of beef cuts , and how to cook them in the not too distant past , the most flavorful cuts were not that a pricy if you knew how to cook them , or they were either rare ( only 2 thinner skirts on a steer ) or difficult to fined ie a blade roast what was whole etc and that's choice meat. you can do some interesting things w a generic turkey thigh , if you like turkey or two generic chicken thighs , if you dont like turkey ints not going to be veal piccata , but w outstanding piccata pretty tasty . I haven't had commercial heritage port . I bet id like it . esp on sale . but I have had home grown pig , ( OK a fresh roast or two ) simply butchered skin still on. it was tasty . that same pigs shoulder in the Yoder ( didn't exist then ) not quite heaven , but on the way pulled pork , carnitas , just sliced as a ' steak ' of course the belly would be home made bacon.

@Tropicalsenior so now it makes sense . that guy from NYC of all places couldn't wait for his bells to ripen , or he got GBP for more or less nothing .. no wonder I remember them from college , I disliked them but was hungry , eventually I just gave them up I just gave them up

KennethT thank you for understanding the point of my mumbo-jumbo as I hope y0u get to use the plant some day are you able to harvest part of a rhizome , keeping the original growing or do you replant the rhizome again or just replant parts of the original rhizome , getting more potential plants.

@lindag that's an interesting idea . I vant had O'B 's since college . just wondering if GBP's sneak in there some how but a bag of something else Fz might be interesting since this is potato a bag of tots ? your favorite seasoning ?

@KennethT congratulations on your sprouts from your Thailand ' bulbs ' what do you plan to do with it ? if its the bulb ( a la ginger ) you plan to use some day , do the bulbs grow other bulbs ? or for now just enjoy watching the plants grow. after a while , you are going to put them to work after careful thought and planning/

@Pete Fred that tart looks delicious . I have had ripe mirabelles , and they have their own delicious flavor. Id not be able to wait until next year if other local ripe plums came around to try . appropriate adjustment to sweet/tart taste of the ripe fruit. think of all those potential shells sitting there waiting !

@liamsaunt Im not much of a mixed drink person but they are interesting to see . why not just an ice cold , young but amusing Chablis ? so when I noted your drinks line=up , I was very intrigued by the short Guiness , in the wrong glass . '''' my nephew got some strange drink with pepper vodka and coffee '' was that on the menu ? it would be impossible to guess that at first ( or many ) glance(s) wonder how many they sell . nice menu , thank you for sharing .

@JoNorvelleWalker I read that article. WSJ has had numerous articles over the years discussing the ' Cereal et. al .' category. its a huge economic category w all sorts of nuance , twists and turns , and ' added ' variables if I see an article discussing it , I read it . for the billions and billions of ' add-ins , and add-ons when you look at the cereal of your choice , plain , right there in your bowl its still just cereal . maybe muti-colored-techicolor. the category is quite surreal once Big Money gets a hold of it. Id say , Big Cereal is pricing itself out of business w so many add-ons , that don't ever show up in your Morning Bowl.

Breakfast cereal . I don't keep breakfast cereal these days as I have to 1 ) get the box 2 ) keep the seal tight , esp in the summer w the humidity here 2 ) and have milk on hand. but I had a hankering for it , after all , its crunchy , etc etc. I do my best not to buy branded products , if there is a generic that's close enough for me the advertising cost of branded cereals is for more than average advertising , as its a cut throat market all those cartoons , all that sugar add up. I was in MarketBasket and looked at their selection . they had a fair number of store branded equivalents. I got a box of generic wheaties , a cereal I like . no billionaire basketball stars on the cover $ 5.00 for two boxes. was at Stop&Shop on another errand , walked down the cereal isle its a bigger store the isle was all cereal on once side , and 1/2 on the other . no generics nor store brands Wheaties , in a slightly larger box , mostly added air , w a billionaire somebody on the cover : wait for it : $ 7.89 . one box. if I remember next time Im there , I'll check the actual weight of that box. Im interested in Economics , and over and over in the WSJ there are articles on now thin the margins are on the cereal industry : General Mills , etc and the decline of cereal purchases by percentages recently. no wonder . of course all Billionaires covet to be billionaires ++ I guess. as do Tigers and Flintstones.

nothing really that new here : https://nypost.com/2023/08/11/fake-meat-is-failing-because-its-gross-and-unhealthy/ a bit of 'piling on ' , , hey why not but this line put a smile on my face : ''' In New York City, steakhouses, not plant parlors, stand at the top of the restaurant food-chain ''' So , NYC has Plant Parlors ? at the bottom ? today's Speak easy ? and BTW : has anyone tried ' Beyond Sausage ? ' lived to tell about it ?

@C. sapidus the cabbage was cooked ? Id enjoy having your Rx , if possible. thank you that's a dish Id like to work with .

@chromedome correct . not a ' significant ' as they say, difference . maybe some of that comes from : no deep insight to either . after all : animal welfare // environment // Hormone this is what we all know : if we don't really know ''' what has been shown ''' we are all subject , these days , to ' buzzz ' internet Posts ( not here ! ) , butyl over the place . I was told one solid point for ' fake meat ' if you were observant ( kosher ) you could order it at a restaurant . if you were feeling ' burger-ish '

@chromedome very interesting chart , thanks for posting it. cell//lab results were about the same. that suggests the sample knew they were the same , hopefully. or it might be that there has been no0 pressing economic reason for very large financial interests to spin one over the other. very large financial interests are for sure spinning fake vs real ' meat 'even way they can. concern for animal welfare guiding one's choices for food is not new. before the very recent advent of fake meat , along with health concerns moved some to vegetarian-ism. I doubt the advent of fake meat moved many to vegetarianism. . apro ordering an egg white omelette in Brentwood , because its the thing to do. P.S.: the group got the Taste right .

some of their other attempts are quite nice others not so much. this one is the best of this style ive had.

@Kim Shook its been a while since Ive looked at pasteurization tables , and I personally SV at a lower temp , but for longer . if you liked the results you got w those times and temps for the final dish then don't change it . thighs and leg should come out similarly with your method. Id try all three cuts same time and temp. then decide how you like the breasts that way . your flavor will come from the marinade , and the seasonings you add to the coating and how they crisp up. the brine might cover any dryness the white meat might have at thoe temps. Im sure its all going to be very tasty . In the past , did you use the bag jus for anything ? it might be salty . I can't say.