rotuts

All-Clad seems to have very frequent ' VIP ' sales. soon , extrapolating there might be more than one a day .

I can see adding something crunchy to certain styles of salad as a texture enhancement. with commercial ' chips ' there is probably going to be considerable NaCL baggage along for the ride . and i doubt the final result will be worth that cost.

again , the Combi , ie Tj's and the CSO has produced the Tj's fish nuggets : these were conventionally bakes @ 425 for 18 minutes , flipped , 16 minutes and then I added 5 more minutes. very nice crisp to them , sizzling when I took them out. still very moist and tender inside. made me thick of those FastFood ' crispy ' sandwiches w the proper bun , and amendments this would beat any crispy sandwich anywhere if you like fish. I did note that Tj's has fz ' fried ' fake fish next to these in the frozen case. not sure why fish has to be fake , but its there for you , just in case Im waling for Plant based Plants : grind up your unpopular ( cheap ) Plants , add all sorts of stuff to that mixture and then you get fake Cauliflower . I just can't wait.

the WHPS has done hot smoked salmon : this was the Methode as I understand it : ''''' the quick easy method, dry cure with 2:1 brown sugar/kosher salt, in pizza dough box overnight, rinsed, air dried with fan for 4 hours, Yoder to 150, washed with maple syrup starting at one hour, raised temp to 170, took off at 2 1/2 hours with temp 140 with thermopen. Good bark, smoke, still somewhat moist in interior ''''

for me it comes down to the ease of making certain things , well ahead and close to perfectly done that I can then use later . eggs , pressure steamed , potatoes , for a salad later again , steamed . however , the finest mashed potatoes ive ever done are pressure steamed , then added back to the pot after the hot water is discarded and then mixed in that pot. , in the usual finishing fashion after that. haven't made those in a while as with all things , doesn't do every thing well just a few things Like the having those items , to work with , on purpose later.

enjoy. yes , JP cuts below the joint itself into the meatier part of the chicken body its self.

I completely agree w @weinoo as he mentions his personal cooking style '' take it out, set it up, use it, clean i/' '' most of the things I cook are done within that same time frame. ' indeed , and quite tasty , so far , as I can see , and I look forward to continued further analysis the iPot , SV systems , pellet grill excel for perfectly cooked stuff , w so little attention for serious use later .

@gfweb God , god , or the Higgs boson https://en.wikipedia.org/wiki/Higgs_boson weeps. https://www.youtube.com/watch?v=0CugLD9HF94 wait for it : about half way though Its Higgs , himself . his tears are not for @gfweb but , @gfweb no pressures steamed Bliss ( for potato salads ) refrigerates for later of course no Russet ;s , again , pressure streamed , w skin for the best masked potatoes ever and of course right out of the refrigerator pressure steamed eggs ? a la @Shelby 's iPot Lo pressure timings ? well ( ed.: Ive forgotten @Shelby 's timings ) good news though something to work with.

@heidih thank you. fine video and a new tip for me what was thinking about was probably a whole chicken where there where two cuts : one probably in the wing area probably in the thickest part : where the wing joined the whole chicken and similarly , for the leg probably not at the leg//thigh jpoint but maybe or the thigh // chicken joint, love the new information might go back to chicken thighs ski on in a table wine + cream of mushroom soup baked ib these days the CSO.

@Kim Shook I know your Pimento cheese sausage balls have appeared before . how do you make them ? I do remember remember Pimemto Cheese from some time ago , and in various incarnations. thank you

@Kim Shook Id like to offer Mr. Kim a place to look to , for ideas on Chicken possibly in any way that involves 1/2 bird , possible quarter birds : it come from the Master : Jacques Pepin. and a video on roasting or baking similar hunks of whole its chicken. he made an incision , I think in two places that opened up that area to more through cooking . Id not like to give Mr.Kim in accurate information but Im thinking @weinoo would be better suited to fine this vid. that might help w the ' done-ness ' what temp was the smoker set at ? and for how long ? always interested in new effective cooking cheers

I wonder if production quality changed this the newer business model on the classic style moles which did advance before hand newer controls , vents etc.

@blue_dolphin I asked at my TJ's this AM: the Kalamata will be back ' this spring '

P.S.: this strategy works just as well for ' public ' equity remember Groupon ?

' private equity ' might work differently in Japan. here , private equity gobbles up something ' hot ' possibly rewards the initial owners , private or public goes on a borrowing spree , rewards the initial private segment then goes bankrupt . the initial Privates ,if savvy have long gone , laughing all the way to their bank. not to the ones that gave them the loans works most of the time.for the Savvy.

@ElsieD some time ago , when TJ's created my local store 12 minutes away there was a WholeFoods right across the street. Id had soe previous experience w WF , in California however , I used to stop at the WF , across the street as they had EVOO ti taste , 2 to 3 items , s cut fresh bread. very interesting to try a few EVOO at the same time a bit spicy ? a sonderfull fugl mouth feel ? etc. and indeed a long time ago , my sister sent me two gallons of olive oil , from a convent in the east bay area CA , from the Sisters own trees I took very good care of those two gallons as I had a spare refrigerator in the garage. Ive learned that its more important for me to take care of any EVOO I get refrigerating as , in the past I had two very nice ones but after I added the to this aa that I doubt I could say , in the fine dish which was which . but , Ive learned to take care of any oil refrigeration etc and Im fine w what I can find these day just not so much Italian processes Tunisian Crank case oil. of note : the Kalamata moved from the glass bottle @TJ's to a metal bottle , that was very difficult to open. MarketBaket seems to now have a Kalamatan Oil Ill keep that in mind I do love Kalamata olives . and I might go back to a place fairly near me and get them out of a 5 gallon bin

@Senior Sea Kayaker interesting distribution w the herbs. did you put the herbs in the pan first , then the eggs ? i.e. : no herbs in // on the yolks.

Im not doing a ' Pano ' even if that a wold , but and that's an Anova circulator , on top. each item was pressed on to me by Amazon , a few dollars less , each time . and free shipping . maybe , back then , No Tax F.D : not the 3 qt and 6 qt that gets used still , from time to time.

so , how many iPot ' spares ' do you have , or are willing to admit to ? Amazon insisted I get the newer version remember back when ,

https://www.cnn.com/2023/06/13/business/instant-brands-bankruptcy/index.html don't be confused by the Ryrex , its not the real pyrex but in expanding , or being purchased ... ''' Instant Brands was purchased by private equity firm Cornell Capital in 2017. While some of its products, such as Pyrex and CorningWare are long established brands — Pyrex is 108 years old, and CorningWare is 65 — Instant Pot was only launched in 2010. The company said that at least one of its products can be found in 90% of US homes. '' neither Pyrex , nor CorningWare for quite some time was ever close to what it once was. hoping the Original iPot makers made out like bandits when iPot was sold. also https://abcnews.go.com/US/wireStory/instant-pot-maker-seeks-bankruptcy-protection-sales-cold-100041665 iPots have not been disappearing from kitchens . I have two I use , and ' a few ' , for emergencies still in the box much like the CSO. so , how many iPots does a kitchen need ? well , at least one spare

@Tropicalsenior that certainly looks like my state : some one just chewed off ' the Cape ' first . hope it was tasty.

@Kim Shook that's quite a WoW purchase *************** . somebody took care of the set. and now , you get to do this youself. that's rare these days. I know you will enjoy it. love to see , what you fd out. Congratulations !

trying a few new items : TJ's no longer carries my preferred olive oil , Kalamata. this one had good reviews. the dolmas are said to be very good , cold right out of the refrigerator. and we will see about the Tikka masala curry sauce . over medium crispy orange chicken , san the orange sauce.

I finally got this dish right : this is my turkey ( iPot'd ) ragu, w TJ's dried egg noodles. window green onions , and quite a bit of TJ's parmesan-ish cubed mixed in I have no interest decanting the noodles , or any other pasta. as Time Marches On . so in the past I tried to gauge how much water to use in the saucier . the idea it would evaporate while boiling. what an idiot . there was a little too much water this time . 'when the noodles were done ( and it takes more like 8 - 9 minutes boiling , rather than 6 - 7 ) I just used a pyrex glass measuring cup to scoop out a little boiling water. 1/4 cup ? then added the re-heated ragu. worked fine. took me a long time to figure this out.

Ice cooked both Bomba and Calasspara rice in a Fuzzy . why do this ? it got to The Plate. and indeed, w ' the ultimate rice cooker book ' I was able to make Paella for my father and yes the shrimp when in at the end off cooing , `1/2 way in than steamed . and there was some crust on the bottom of the Fuzzy . I have love in Spain , and had the real item there , in the ' country ' over a wood fire . but , just cook any rice , you have , or might get w the correct water proportion , and then work from there , a Fuzzy rice cooker , and make a decent to fine paella if that's how you can make it