rotuts

@KennethT So interesting . thank you for taking the time to ' record ' this trip , and then share it with us I take it now there might be 7 or so guests at where you are staying. and the menu board reflects the hotels offering to those guests . thus the menu has European , and then some Indonesian influences however , if you ask for some more local fruit , you might get it ? so interesting . Im guessing where you are does not have a significant area where you might tell the hotel , you are going to dinner down the street , sort of thing ? very very nice place Im betting.

continuing my studies : I had this in the freezer these are a favorite in the Micro ( from Fz ) or after a cold water soak . delicious so I tried the CSO : One bag of the dumplings , Fz you can see frost on them already , its so humid here. 425 F , conventional bake , 16 minutes. they came out brown on the top and some of the sides , which you can't quite see they ver very hot even sizzling a little , and steam out of the oven I let them cool to just above mouth temperature : the inner filling was piping hot , w some of the texture of the steamed wrapping the outsides sere just right crisp . these turned out to be one of the best things that have come out of the CSO . I can't get these in any local restaurant they are like fried , but not greasy or puffy. Im never going to meet these dumplings any other way . bar far. P.S.: after about 20 minutes resting they are still warm , the top part still crunchy and the sides softened but w that fried flavor a real winner. one last thing : these don't need dipping sauce as everything I can think of would hide the delicate flacour of the shrimp filling. Goops: plated, the browning is easier to see here

it also says its 2000 watts, that seems like a lot of watts.

Im fortunate . I have a CSO ( small sealed oven ) where the tray fits the usual unit of TJ's various frozen items the ones I enjoy. I had these : in the freezer , and it was cool enough to study them in the CSO: on parchment paper , 425 F , for 16 minus directly from frozen those are the numbers the CSO , suggested from memory . no A.I involved then I took a peak , and added 14 more minutes .. bit of a chicken myself for another 16 the about is the result : N.B.: no turing , still a bit of steam , at the end : exceptionally good crunch , when cooled a bit w the filling still moist and flavorful enjoyed them ' strait up ' best way Ive ever done this.

@weinoo Im on my way over on the ' L ' train or what ever one is au courant.

@KennethT sounds like you did well , considering the constants . I would have enjoyed both dishes.

@SLB can you cut the lamb in 1/2 , so you get to try two different things ? there is probably a thicker part abd a thinker lower part cut it so the two pieces might be of different thickness , but each one is a similar thickness . you will have a better chance of getting the doneness in each to your liking What is ' mexican ' to you ? for me , its cumin . toast some cumin , cool and grind. or get a fresh unopened jar then get some good quality single chile powder you could make your own but Id use that. a fresh jar then think about fresh additions , after the powder and salt ( to you taste ) you can salt on your plate , remember refrigerate for a day open flat on a rack in your oven, pick a temp that gets you the inner tamp you like rest , thinly carve . add the diced up fresh : cilantro leaves ? onion ? Line juice ? sound like a very interesting project. plus post pics ?

@BonVivant fantastic spread Ive hd that triple came i n the box several times improve w a little home aging to taste and is exceptional

@Duvel Id love a slice of the top and a slice of the bottom but I rather have 1/2 of each .

@boudin noir I completely agree with you . I have a 2 different pairs of Felco's . you can disassemble the whole thing , take off the cutting edge and sharpen it on a wet stove. it wo0uld sing right through a carcas. for sure . then Id have to clean it one can get quite close w a high end design meant for the kitchen , if you can keep that blade just sas sharp as the Felco's to each their own ( Im trying my Felco , as soon as I get a carcass , then that will be that.)

@boudin noir I believe you . I have some very nice garden hand pruners then there is this : https://www.seriouseats.com/the-best-poultry-shears-kitchen-equipment-review I have some IKEA cheers they no longer sell come apart , easy to clean but w garden shears ? different level of satisfaction.

@weinoo thanks . makes sense what on the Toro ,the Rib Cap cleverly becomes the Credo cap. that's terrific , as a much better cut of meat esp on a higher end animal reaches its potential . So ..... what happens to this muscle on generic pork ? I( looked up pork rib eye and found this : its the darker meat boym of the chop Ive noticed this darker meat on ' country ribs ' pork of course , and its the tasty=est meat on the Pig.

I deliciicious example showed up on the dinner thread Google doesn't get farther than the name and how to cook this though : '' so is this the deltoid muscle on a pig ? what would be the not-so-secret cut of beef ? thanks

nice looking clams a favorite of mine. hopefully w bellies and thank you for the menus.

@Duvel I had to look that up found this : Id be a fan if I could get the above our ref. states : Grünkohlessen (Danish: Grønlangkål, Dutch: Boerenkool) is an old wintertime custom in North Germany, and parts of Scandinavia(Denmark and Scania), involving drinking sound good to me. the beer would have to be cold though

taste buds get acclimated to salt levels. this is my theory and Im the Index in a study of One. commercial levels of salt are relatively high compared w salt levels of ' home cooking ' from fresh. try a reduced salt ' chip' and a regular chip. if the regular chip reduced its salt content , no one would buy it. Tj's has reduced salt vegetable chips. they are quite good. but they don't compare to the higher lever salted chips. that's why 95 % ( estate ) if chips are very salty . economics of precessed salt. you get used to thelevls of salt in processed food and are disappointed when you don't get that ' zing '

its the salt content you consume not how it got there . from the thread Costco seems to have almost 1.84 times the salt content as Walmart's chicken.

although not a CostCo I do chicken / turkey carcass the same way : I like to leave little room between carcass bits as possible thus chop up the concave carcass so that its a little flatter why ? less water to the fill line , as the bones , all of them are closer together . 30 min HP , release , but you can wait if you have other things to do . 20 minutes does not seem long enough for the meat to easily fall off the bones w a stir and ' swish ' ( to get the meat off the bones ) w a potato masher . the old fashioned kind. take out all the bones . discard . using that potato masher , mash up the meat , it becomes finely shredded w little effort 10 - 15 more minutes , HP . release . remove the meat , and ' strain ' w some pressure to re lease all the juice . discard . its tasteless . Dogs love it as a ' treat ' addition to their dinner because they will eat anything they see yoy making for them cool , defat , freeze in bricks . if you have more bones to do , use the same just done stock , doing the same thing as before , and you now will have 2X bricks . if you are using ' seasoned ' carcass , its possible the seasoning / salt content will be higher than you like , so , use less of the brick , or dilute. no need to dilute 4X stock from a carcass that was deboned w/o seasoning . you can roast that carcass ' plain ' and get a roasted ' brick '

@KennethT those last two trays remind me of Trader Joe's except TJ's uses black plastic. P.S. : however , your protein portions have maintained themselves , in the current economic environment whereas there are sites on the internet that point out , there is less chicken in the Korma I noticed the partition moved to more rice some time ago. your airline is at 50 //50 it seems not TJ's

do the roast xhixken and prepared foods containers list sodium content.? of note NaCl is only one source od sodium sodium phosphate is another

interesting https://www.foodsafetynews.com/2021/12/crs-main-worry-about-costcos-rotisserie-chicken-is-the-load-of-sodium/ wonder what the sodium load would be in any fresh chicken personally brined at home night be using ' conventional ' at home bringing methods or : ATK et. al. never thought about that however , the above ref states : ''' sodium-intake that can race hearts '' wow . serious news to me . which is not to suggest the sodium levels in the artcle are inaccurate . still interested in a home-brined Ck sodium level then again , there is the long term effects of taking that second breath in ( City of your choice here ) P.S. :found this : https://www.americastestkitchen.com/cooksillustrated/how_tos/8474-how-much-sodium-is-in-brined-food hopefully accurate TBD commercial levels of sodium are what they are as your tongue has gotten used to those levels decreasing those levels would destroy the bottom line still , Id enjoy a couple of Costco chickens if they showed up on my doorstep just now . still warm.

@&roid make sure you notice that the 150 is in F , not C a similar method is a top like cooler Yeti is one https://www.yeti.com/coolers but expensive. change the hot water , in bottles fromtime to time if necessary at some point , ' tenderness ' may be over tender

@Shelby nice . that's an onion , that's talking to you in ' onion ' you dd understand this as you look its pic .. So , sliced thin or chunky ? pickled ? aged ? in the room cellar ? slowly camel=ized / wo many opportunities

@blue_dolphin thanks I found this : Anchor Hocking Glencairn Crystal Canadian Whisky Glass (eG-friendly Amazon.com link) interesting . for Canadians and their Whiskie ?

Im looking for this whiskie glass : screen shot from DCI Banks I have a similar one if you see it at your Whiskie Emporium pleas ask doe details. thanks