rotuts

I'm betting JP would love it.

this EVOO is new to me. its mellow w a delayed bit of spice. I recall its a bit cheaper then the tree I usually get but don't recall the exact numbers.

@Kim Shook outstanding stuff that chipped beef looks perfect and brings back fond memories

yuve seen the3 components before and they are still quite tasty that the white wine version of the TSP . a third of this plate would have been fine but , being so tasty everything got polished off.

@Smithy BTW what are liquid Aminos ?

@Tempest63 have you ever sous vide'd the meat ? makes tough tender @ 130 f med rare.

I went to the Home Depo site , to look into that iPot sale , as I was developing an itch. the pot there was the version I have , not the black newer one which I think has handles on the metal inset. nice . rats. however not all bad . I saved 50 US bucks and tax

3 qt iPot , LP basket steamed sweet potatoes , 3 min , air cooled : looks awful , something orange w metastatic white bits , and some green bits. these were two large SP's , a little over half of what I make , as this was an exeriment using the same add-ins I use w russets and Bliss. I iP'd 4 eggs , LP steam 3 minutes and rapidly cooked in cold water , refreshing once. I usually do the eggs and the potatoes the day before , and refrigerate. I wanted to complete this soon. so I put the cooled eggs in the freezer for 3 or so minutes to get them very cold , not Fz. Im guessing the cold eggs pull away a bit from the shell and make peeling easier. these peeled very easily , and the membrane stuck to the shell , not the egg , a key issue in easily peeling eggs if the membrane sticks to the egg , you are going to have a difficult time peeling the egg. once the peeling starts , I squeeze the egg a little , and that creates an air channel down the egg that helps a lot. I keep the skin on my potatoes. the skin on the SP in the past did mash up nicely , but i lightly scored the SP w a small very sharp knife pole to pole rotating the SP . just to cut thrugh the skin ending up w smaller bits of skin. usual medium chop . 3 min LP. I let them cool a bit , but mashed them while still warm much easier to do that way it turns out . finely diced green onions , a decent dollop of mayo , and used the 4 eggs for this , rather than two the previous ratio of egg to potatoes Ive been using for the white potato version. turned out very nice . at this stage I could add other seasons , Singapore Curry , other no salt mixes I have from Penzey's. but its quite tasty as is. I refrigerate in a container. to loosen up the next day before i add it to a plate to micro , a little water is all you need.

@Tempest63 why do you only use the breast on the males ?

nope.

do not understand why anyone would pay $ 25 for 8 chicken like eggs,

@ElsieD hope you have the steamer baskets : I have this version (eG-friendly Amazon.com link) its easier to clean than the mesh versions but both work well

this black model does not seem to be on Amazon in the 3 qt https://www.amazon.com/Instant-Pot-Duo-Mini-Programmable/dp/B06Y1YD5W7/ref=sr_1_1?crid=1TXF7TTXU06QM&keywords=3%2Bqt%2Binstant%2Bpot&qid=1700321530&sprefix=%2Caps%2C147&sr=8-1&th=1 80 USD there is a black in the 6qt https://www.amazon.com/Instant-Pot-Electric-Multi-Cooker-Pressure/dp/B0B4PQDFCL/ref=sr_1_7?crid=1TXF7TTXU06QM&keywords=3%2Bqt%2Binstant%2Bpot&qid=1700321530&sprefix=%2Caps%2C147&sr=8-7&th=1 and a 7.5 qt https://www.amazon.com/Instant-Pot-Electric-Multi-Cooker-Pressure/dp/B0C35HNPW9/ref=sr_1_7?crid=1TXF7TTXU06QM&keywords=3%2Bqt%2Binstant%2Bpot&qid=1700321530&sprefix=%2Caps%2C147&sr=8-7&th=1

here is a deal that showed up on the NYTimes website : ( for review purposes ) 3 qt iPot the 3 qt iPot ( not this one ) has been extremely helpful for me for some time now. and yes I have the 6 qt ( more than one ) the 3 qt is now my work horse. a quick P.S.: if you are new to the 3 qt ,do not forget to get a 3 qt steaming basket . its an essential add-on

@OlyveOyl thank you for joining th Pasta Parde w meat balls all look quite stunning and taty. Ill keep this mind as I had a version I made quite some time ago and will work to revise that. based your efforts and all the other recent efforts for such deliciousness

I tried the grilled olives mention above. they were interesting indeed did have some grilled flavor. I didn't find the oil used interesting , but it was easy to drain off.

@ElsieD consider using the processor to chop onions to your desired size cook slowly in a large ( non-stick ?) pan until done to your liking cool , and Vac w head room in a bag then freeze you want a little head room so you cn cut open the bag , take out what you might need , then re=seal that same bag several times. in the past Ive done this w mushrooms ( using the cuisinart , several pounds at a time ) and diced bacon never thought of doing the same w onions but it might work . w onions you might want a version that is caramelized and one that is not.

@Smithy the ketchup might be something they buy check the major labels for the ingredient list they offer to look for a close match . it also might be a ketchup sold only to food service units. a key is that is does not contain tomato paste . it they made their own , which is possible , it might be a method to further disguise their stuff. I think they buy a certain ketchup made elsewhere and then the key is their ' spices ' you will do better changing out the canola good luck !

@Smithy ketchup is used in a lot of very good BBQ sauces you get tomato , some sweetness and tartness your pic didn't come through for me just guess the proportions based on their order of course : spices and herbs on the label are not going to be that helpful.

@Smithy what sort of internet connection do you have ? Water ? Electricity ? closest neighbor ?

I hope this is the correct forum rather than Kitchen Consumer MarketBasket's ad this week has B&E chicken bone broth on sale and https://www.bellandevans.com/our-chicken/broth/ that a pretty hefty price . however , it has no added salt , a supermarket rarity and just chicken bones and water as its ingredients. has anyone tried this ? of course , there are semantic issues w the difference between broth , stock and bone broth but that for another thread.

Id go back . you are going to be dreaming about them . not a bad dream id say but they get in the way of others.

I discovered I had a little Lagavulin 16 left . so I was able to do a side by side taste comparison. as you can see , my Photography skills are about a D , is not a D- with regard to background selection if the base was white , you would be able to see the whisky on the R had deeper color. I gave each a sniff or three , and a small taste test As I drink whiskey probably in an equal ratio of booze to very cold water that was the key test for me both had aromas of peat , vanilla and caramel the R just had more of that both were very smooth , maybe the L a bit more Im very happy w the 16 , but Im pleased i sprang for the L one. as I mentioned before is the 16 is ( one ) of your favorite whisky , you might give the L a try. checking your wallet first.

@Duvel globals are very fine knives. but difficult to sharpen . said to have ' sticky steel ' ( knifeForum ) got a few some time ago , BB&B , each w the ubiquitous coupon. loved everything about them but had a difficult time w them on the whetstone system I was using though KnifeForum , got the pointer to EdgePro. made all the difference. razor sharp they became . but I moved on from them to Watanabe . very small trust fund required. for those but spectacular when taken care of w the EdgePro as long as you enjoy the feel of the knife in your hand and its close to the proper size for the job and you keep it razor sharp you've got a knife for your ages.

over here https://forums.egullet.org/topic/165893-iso-advice-on-islay-and-speyside-single-malt-whiskies/#comment-2406186 I asked about a lagavulin I had not tried. I decided to get it , as a sort of **** Treat ***** I do know that BigBooze has purchased many traditional long standing Spirits and added a grfead deal of marketing. several recent and past articles in the WSJ and NYT highlight this w regard to Tequila . remember Im not a Whiskey aficionado but I do know when I like something I found the new lagavulin very pleasant. it had a great deal of caramel flavor , far more than the 16 YO it did have peat flavors that were not medicinal or overpowering, I dont remember enough about the 16 yp to say if the level of peat flavor was the same or different. Id say if the 16 yo is your very favorite whiskey , and you really like caramel flavors then you will like this one I can't say much about its ' age ' , subscribing to Older is Smoother line. certainly the caramel adds smoothness. ill go back to the 16 yo when I finish this bottle as Ive been enjoying those flavors for some time.