rotuts

@Honkman love those crispy edges to your fried egg. the best part

@BeeZee I agree completely w you on the salmon. fine stuff . just drain the oil away , and add your own or other seasonings

@OlyveOyl a bit more info on those eggs ? what sort of container di you use ? single eggs + mix-ins ? room temp or from the refrigerator ? low or hight press ? thanks

I assume everyone knows abut splatter screens ? U.S. Kitchen Supply 13" Stainless Steel Fine Mesh Splatter Screen with Resting Feet & Black Comfort Grip Handle (eG-friendly Amazon.com link) Classic Cuisine Splatter Screen Guards, small, medium and large, Stainless Steel (eG-friendly Amazon.com link) they work quite well.

@Tempest63 what happened to that lovely bacon , pic # 2 0f the pheasants ?

@Duvel Im pleased you use your regional knowledge of Cuisine to snap up regional specialities. Im far more experienced with middle and southern European cuisine so seeing these more northern dishes is a real treat for me.

I wouldn't give up completely on canned or jared gravy as a starting point. it won't kill you and might give you a ball park idea of the final dish then you can work from there, making improvements. Campbells now seems to have no-salt condensed ' cream of ' soups there is a chicken , and ive tried th cream of mushroom. there is quite a bit of NaCl in canned //jared gravy

@Duvel sausage , of good quality ' old world-like ' , w sautéed skin like that and mashed potatoes are a match made way beyond Heaven .

the Cooks.com Rx does not come through for me. is this an Rx from Cook's Illustrated what issue ? is it a video production ?

@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 ?