rotuts

similar to my dinners earlier wonderful campari tomatoes from TJ's w window green onions and TJ's green hatch dried chili flaks usual soft scrambled eggs , no butter or EVOO : just egg tastes and **** scrapple ***** Jones brand , from Fz dry fried , in the 12 " FondLess , until crispy on the side , the flipped , and crispy on the other side . very nice . Happy New Year Lunch !

@gfweb Ive known this , but never thought about the rise-off. then you have wet cheese ? do you spin in a salad spinner ? pat dry -er w paper towels ? use as is after a drip=dry ?

@Duvel is it possible the meat is cut thinly because meat is so expensive ? the Butcher would know , you might ask , while taking those pics ... display case , etc. in Cataan , of course .

per year . seems like a bait and switch

@Duvel while in Spain , any chance of some pic from the Butcher , Baker , other Markets ? Bars ? Tapas > etc ?

@ElsieD looks outstanding to me

@Katie Meadow '''' My father did make a mean chopped chicken liver, though lacking schmaltz he used butter. And he always added cognac. ''' French-y-fied. penally , I dont care for chicken fat. pork , duck , goose , you bet. I wonder if my experience w chicken fat schmaltz from kosher establishments or homes might be because the results were oxidized.

CuisiPro used to be all rebranded micro plane. https://www.cuisiprousa.com https://www.amazon.com/s?k=cuisipro&crid=2TSNIITHSE37B&sprefix=cuisipro%2Caps%2C94&ref=nb_sb_noss_1 I got a complete set of the individual graters from a hight end grocery store in California when theynfirdt came out , 40 % off , as they didn't sell , they store was called Andromico's ( more or less ) and a fine store it was for meat , veg , bakery etc. what they didn't sell was this : https://www.amazon.com/Browne-Foodservice-CUISIPRO-Resistant-Glove/dp/B00IYFI0EG/ref=sr_1_116?crid=2TSNIITHSE37B&keywords=cuisipro&qid=1703878969&sprefix=cuisipro%2Caps%2C94&sr=8-116 consider one w your microphone selections. Joking I am Not

@TdeV massively overpriced. Oxo has very comfortable handles. if the Oxo , above is a micro plane , why pay more. ? but a microphone box grater might be very stable : https://www.amazon.com/Microplane-Measuring-Including-Double-Sided-Ultra-Coarse/dp/B00XCI81H6/ref=sr_1_5?crid=1BJL8MM4HG1VU&keywords=microplane%2Bbox%2Bgrater&qid=1703877683&s=home-garden&sprefix=micropane%2Bbox%2Bgrater%2Cgarden%2C79&sr=1-5&th=1 or https://www.amazon.com/Cuisipro-Surface-Technology-4-Sided-Grater/dp/B003ZHU8M0/ref=sr_1_17?crid=1BJL8MM4HG1VU&keywords=microplane%2Bbox%2Bgrater&qid=1703877795&s=home-garden&sprefix=micropane%2Bbox%2Bgrater%2Cgarden%2C79&sr=1-17&th=1 I think I have the CuisiPro Box. The Box can still grate Knuckles ! unless you are careful.

I have probably all the Microplane graters that have been around for years. initial ones were for woodworking , from Canada ( ? Lee Valley _ then they found a much larger use in the kitchen , and pleasantly multiplied be very very careful w them if new to this style the extra coarse garter does a fine job on cheese , and a similar job on your knuckles. I have personal experience and hope you don't.

@Duvel so your schmaltz was from pork fat , not chicken ? so it might be a bit rillette - ey ?

@haresfur Ive never had fresh , real wasabi/ keep that in mind. I did see a show from GB that discussed and tasted the difference. its grown in some sort of secret place as its so expensive . the tour of the facility was interesting , green house , flowing water etc and the taster was someone that Id seen before and agreed with on other topics. the take away was the it had to be grated freshly , and the flavors were very transient I free ginger , and horseradish whole , and grate from frozen. Is consider doing that rather than grate and freeze. based on the show and my experience w ginger and horseradish.

@ElsieD looking forward to your review. I love reviews of new gadgets

I think you will be fine w the @Kerry Beal suggestion. and you are safe to keep it a bit longer if other items take up your time. Id think about the fat on the meat . I do like a little fat w beef , less so w reheated beef. consider a trim of sorts Id also add a little beef stock if you have it to the bag. save that to drizzle over the cuts. Im guessing the beef will be refrigerated . if you know the portions you want out of that beef , consider portioning first when the beef is cold re-assemble and SV the whole together im always interested in before , during , and after pics , BTW

@Duvel some day , when nits time you will move to Watanabe , Professional https://www.kitchen-knife.jp/pro/ one Gyoto , https://www.kitchen-knife.jp/pro/gyuto.htm one nakkiri https://www.kitchen-knife.jp/pro/nakkiri.htm only for personal use. accept no substitutes. an EdgeProsharpening system would be very helpful at that point. https://www.edgeproinc.com/sharpening-kits/

tasting notes delivered telephonically : very good beef flavor , and tender . as the WHPS theoretician , I suggested browning after cooking might be an extra step that might not be worth doing ( time wise ) and might result in over cooking unless the Hunk was cooled down first etc etc browning was tried anyway , so the result is a bit over cooked but still very tasty , tender ( bit of a surprise , ie choice meat ) I suggested looking @ stop&shop for another , as the sale continues for one more week and just slice off the ribs , cook separately , and slice off 1 1/2 in slices , and vac // freeze for future use after all , its $ 6.99 and lbs. the few in the meat case did not meat the WHPS standards the picked out hunk was one of many many early on in the sale and the second rib of 4 cut : ribs # 10 - 13 . note the rib eye on surface 10 rib , and sirloin ( NY Strip ) on the other end. for review purposes , from probably Cook's Illustrated , many many years ago : so ,another time , different methods @JoNorvelleWalker there might be a slice or two vac's and frozen , for future sampli9ng over all , a fine Grand day Out as I understand it . lessons learned , hopefully not forgotten . but tasty tasty tasty

my indoor gardening is hydroponic windowsill green onions which i use as a garnish. today , I ' ' harvested ' this one note the ' root ' hasted the same as the ones w the conventional root. P.S.: the usual root

@Duvel Wow . does this go on for 12 days ? what's the pasts dish ? Whats for donner @ 2230h ? Bechamel improves almost everything.

it used to be a 12 day tradition , for Christmas. times change from putting up the tree and its associated decorations on Christmas Eve , to taking them down on the 12th or 12th + 1 day. then there was Xmas. decoration up after Thanksgiving disgorged its self. trees etc , on the curb , or backin the box , on Boxing day or boxing day + 1 times change. guess that's why its called Boxing Day.

Ive scrolled through for fun : No Global knives , and as I understand it , there are ma ny many more styles in Japan that are not exported and odd assortment of fishing lures , all very expensive for what they seem to be : but I guess they were in portend to Japan, now available for export back to the USA

@chromedome Ive never seen candles in the window growing up in norther CA. they are common in N.E. , more so in the past , and upstate NY. those are the only areas Im familiar with.

I received a series of pictures documenting the Yodering of the RB : probed and ready for the yoder finished : carved .: the House preference ( 2 to 1 ) is for medium Im betting the fat trimmings will be gobbled up by the chef , when no one is looking tatting notes will follow I hope.

@Duvel what a feast thank you for guiding us though it.

i doubt @Duvel is in charge of the ' storm ' he did drive to Spain ? maybe just its documentation ? looking again at the offered picture it seems to just go off into a White Light

@Duvel Ive counted 24 , but there might be two more. a bit ofa glare on that far end.