rotuts

@Duvel Ive never seen roasted marshmallow like this : back in the day , some time ago , Id suggest the unlikely event that these were PhotoShopped . personally roasted marshmallows required a significant amount of black char . ' avticfted charcoal ; if you will . Im hoping this is not the Advent of A.I. and best marshmallows ive ever seen.

@lemniscate thank you . I do love the Big Easy . an item I almost got to an would have enjoyed inmate that time.

@Duvel Excellent plan in a number of years Dijon , sharp , tart , and w the right dose sinus clearing. they have it @ Trader Joes.

@Duvel I looked up Thomy a bit slow here , heating up , fans on ' slow ' : https://en.wikipedia.org/wiki/Thomy: https://www.nestle.com/brands/culinary-chilled-frozen/thomy FD: love the ' tube ' display this caught my eye : '''' Thomy currently runs operating plants in Karlsruhe and Neuss in Germany, and in Basel, Switzerland. ''' in Basel ? Banks , Watches ( gold , not CooCoo ) and more Banks , w only a small brass ( hight polished ) plate near the door. excellent @

@Ann_T thank you. Ill enjoy working with your fine work as soon as I can thank you

@Ann_T Id like to know a bit more about those MB's after you make your mix , how do you get the color on them ? at that point , are the meatballs ' tender ' , or have they toughened up a bit ? thus the simmering in the TS. Ill bet Ive asked for the Mix Rx before and can't find the ref. the same might be true for the TS. love to know how you make it. then , on a hot humid day , Id like to give it a try. Im always off by 3 months on my interest in New Things. Fall might be a better choice . I won't be able to wait that long to taste the results .

@Duvel good description , thanks I might like that , diluted , w some real citrus juice , lime ? then : M.R.'d , and very cold . but I think ( until its carried locally ) that its just GPB's , w access to decent A.I.

@Duvel aperitivo fresco is not available in my area. looked very interesting. what does it taste like ? not so easy to find tasting notes. probably like ground up GBP's that would make me feel better.

lab chicken is a live culture. I doubt anything would be used that might ' poison ' the culture. however , growth hormones , and the like are possibly a different matter as are antibiotics and the like to keep the culture from an infection all speculative on my my part. its economics again : its going to be expensive as is fake beef. still. and ' scale ' will only get you so far. tissue culture run amok one sneeze , and you are tossing out the vat. should you ' buy ' in early make sure you have plans to sell : BYND

@mmlstarr interesting if you take off yhr parchment paper , jently what is the reabout ?

Tech // Processing has simply missed the point .

I mentioned in the Sales thread its seems AC was having more and more VIP sales I was getting so many notices I was thinking soon , they would have several thr0ugh out a day .

@&roid very pleased . I was hoping something like this might come your way. I know you will appreciate it and take care of it and , most importantly enjoy putting it through its paces .. once your PS ( Pellet Society ) if forms please consider posting here . the WHPS CEO // Maintenance dept doesn't post enough here . too much gorging on the results ? Greasy iPhone ? several weeks ago good quality St.Louis ribs were vac's , were $ 1.99 a pound . I unde stand the WHPS got 4 racks ? 6 , maybe went back for a total of 8. wonder stuff is right infront of you pushing a button , and while you wait for how ever long it takes a Personal Beverage is in order.

@Midlife that would be interesting to see if there was any difference warming here is to room temp , at the highest . but by the room itself . no other heat source and most of the time , I just use the EVOO right out of the refrige the EVOO final temp will be the temp of the salad the soup , the pasta dish , etc.

@Midlife my goal was to retard oxidation by lowering the temp. indeed , the EVOO in the refrigerator does solidify over time. I decant a few oz into a plastic squeeze bottle w a secure , and easy to open top I use the small bottle for EVOO I use , direct from the refrigerator if its semi solid , I unscrew the top , and squeeze out a glug . I do have to take out the larger bottle some times from the refrigerator to liquefy when doing a refill of the smaller bottle. I can't say this is the best way to keep EVOO but the results seem fresher to me than keeping the large bottle at room temp , even if in the dark that large bottle lasts me for many months. P.S. : ' lose flavor when cold ' im guessing that most of that flavor comes back when it gets to room temp. I haven't don e any experiments , but i do know was oxidized ( ie rancid ) EVOO tastes like . refrigerated and then back to room temp EVOO doesn't taste oxidized // nor rancid. and of course , very important : its easy to do.

only if still in an unopened box. I understand there are a couple around.

you bet . these are well made, very very neutral and in a can when cold , these can be quite tasty w minimal amendments

@blue_dolphin Ive had dolmas , in many delicious ways this canned Im keeping for ice cold from the refrig for a overshot day thinking about what you said these ,, very neutral I might add to them room temp. these dolmas , thrive w your help.

TJ's Dolmas ( the white can , pic's previously one layer's worth , cold from the refrigerated can . Kikkoman's Lime Ponzu ( as i had some ) absolutely delicious , on a hot day .

this is ' part ' of my dinner last night : this is a portion of the plate w my standard Turkey Shepard's Pie: ground turkey ' brick ' . seasoning on that , then Heinz mushroom gravy and a tub ( family size ) of refrigerated pre-maid mashed potatoes. Ive been adding a little extra gravy for each portion , then canned ' Diner ' peas. I add TJ's ranch seasoning ( powder ) on the peas , then either EVOO or butter then micro. I used more EVOO than usual , no particular reason and result was what you see in the pic. the peas w the gravy // seasoning and that extra EVOO was surprisingly delicious .

@ElsieD although there are sites on the internet that suggest peaches and nectarines ' ripen ' off the tree I have my doubts def.: ripen = continue to mature , as if , even partially, they were still on the trees. one thing Ive noticed : check for some softness in the area where the stem connected to the tree. if there is some softness there the fruit will improve off the tree. however pears do indeed ripen off the tree. again , there should be some softness in that stem area. I think the best you can do w peaches is look fr that softness before you buy or , grill them .

there are smaller Rational ovens 240 V single phase https://www.webstaurantstore.com/rational-icombi-pro-6-pan-half-size-electric-combi-oven-208-240v-1-phase/645ICP61H.html probably these days , 20 K after installation and hood that meets code. well worth it id say .

for me , water poached eggs have a thin but unique texture to the exterior almost like a skin. interested in hiring if the PerfectPoach system does this.

are the Mucci greenhouse tomatoes marketed in USA supermarkets ? Market Basket ? maybe something even at Trader Joes ? Ill look at both places for cherry style tomatoes , hoping to see Mucci , or Product of Canada . PS : ' tomatoes on the vine ' come from there and I used to get them and age a bit at home paper grocery bag , apple etc.

@TdeV i never got around to vac'd vegetables SV. th temp for tenderness w the cellulose etc was quite bit higher than meats. so I never got to them. if the vac'd contents remain sealed , and are pasteurized rapidly chilled , and kept cold I don't see why the veg would not keep as long : 60 -90 days. however , I have not done this myself w veg and know nothing about pesky spores and the like.