rotuts

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.

Happy Thanksgiving N.of the Boarder

@TdeV what a tough question. I doubt sniff test will help you if its negative. you might try to SV them to pasteurization then see if there is gas in the bag or just toss them out and take it as a lesson learned.

3 min LP give me a perfect HB egg . in the shell . eggs from thew refrigerator , did 8 the other day . pressure - steamed. quick release . rapid chill in cold water. refreshed a few times. yolks were creamy and still moist.

@liamsaunt and @Shelby I don't get out much , it seems. maybe not a completely bad thing $ 30 a scallop . wow.

@Duvel didn't realize there was no OctobeR in Germany maybe the month is called Beer-Fest , w no R ?

#Duvel 24 days left in OctobeR or do you use a German system ? remember , I an only count to ten in German

Ill ry to figure it out its a fine idea for me to work with . who likes to peel eggs , if not necessary ? the measuring cups do have a handle that might help me get them out. so thanks for posting such a fine idea. isn't eG fantastic ? OK , most of the time ?

@OlyveOyl thank you for the pics. I have those somewhere . Im never going to be able to find them. Ill have to try it w

@OlyveOyl thank you for those pics. if you are able , would you post a pic of the Pyrex you use ? I have two different small pyrex bowls , the sort for prep or so and several pyrex glass measuring items , w glass handles standard stuff. Im not sure my larger pyres prep containers would hold 4 eggs and if I ever had a canning ' extractor ' I have no idea where it is .

@OlyveOyl very interesting . I do 4 eggs ( in their shells , directly from the refrigerator ) LP 3 min , rapid release then quickly chill for my ' 8 x 8 ' Turkey shepherds pie I have to peel them , its not that difficult but since I paid the HB eggs through an egg ' slicer ' I might as well try the eggs in the pot w/o the shell you used HP ? was the pyrex container pressure steamed ? or in the cup of water ? how did you cool the pyrex container ? any info on the pastry blender/asher would be appreciated . P.S. : did you coat the pyrex container w anytime to prevent sticking ?

@Ann_T nice what is TBQ sauce ?

@Paul Bacino what's that black object in your last pic ? in the past , FryBaby , FryDaddy and now FryGramps never got hot enough , and dint hold the temp. they might be better these days but $ 34.95 doesn't get you much quality these days even for China. I gave up frying some time ago and go out for it , at a quality place. I know the doesn't answer the topic question but solves the frying dilemma.7 at least for me.

similar ideas have probably already been mentioned : Pineapple chutney ( curry ) : get a pineapple that's tart . add a curry paste from a jar , to your liking and heat // spice level . easy peasy

@Duvel what does ' preferably solid at RT ' mean ? @AlaMoi I think Duvel is correct in terms of volume of oil and temp drops w adding room temp items to fry. you would have to rig a system of your own , as no doubt you have already tried and count on a thick walled container to cover the temp drop and try small batches each time.

I guess just barely being able to count in German isn't that helpful here.

thank you again for taking us along. and thank you fpr the menus .