rotuts

Fines , however you define them are just smaller bits of bean. French Presses ( made in FR ) sold in USA used to include a very fine nylon mesh that pretty much eliminated the smaller fines , ie fin sediment in your cup those same brands , made in France , sold in France , do not include that some fines are thought to be desirable in a cup in France. if you are getting too many times w your burr grinder you should consider getting a better burr grinder. check to see if your FP has that nylon screen . https://www.amazon.com/Bodum-Chambord-French-Coffee-Chrome/dp/B00008XEWG?th=1 Boded used to include the nylon screen in USA , and not FR. its a matter of degree of fines , and ones interest in eliminating them. fines are just coffee that's a bit over extracted , based on whatever extraction method you use. I doubt commercially they are purposely eliminated . but back to your question : I don't know of any commercial sifting of ground coffee to eliminate fines.

is there a picture of this pallet ?

lots of non stick, utensils mugs what is the cost ?

@blue_dolphin never occurred to me to cook long pasta in a skillet . thank you for that idea . I do have a 12 " Fond-less . Ill use linguini as I prefer it to spaghetti . I like the edges for some reason.

@blue_dolphin your pasta dish looks very inviting. the long noodles visually work well with the thinly sliced SP's and RBP my above stove micro needs a new panel , so I no longer make long pasta . [ my slightly smaller counter top replacement micro will not hold a Fasta-Pasta ] after cooking the long pasta , do you add a small amount of water to the pasta, after drainng but before assembling the dish ? or is your pasta timing much better than mine was , and it doesn't need it ? compact pasta shapes , ie bowties and such , would not have the same visual appeal but would still be tasty .

@zend thank you for your response . it was polite and informative .

https://northspore.com/products/boomr-bag-monotub-mushroom-grow-kit take a look at the video on this page , lower R back when , I would have been all over this . go w the DIY version . no App for that. nice.

$479 (USD ) , after all , its Smart. https://firstbuild.com/inventions/mella/ https://northspore.com/products/mella-the-smart-mushroom-fruiting-chamber-by-firstbuild thoughts ? I could not find out the cost of the inoculated mushroom ' stumps ' , more their projected lifetime yields . P.S.: found this : https://northspore.com/pages/spawn maybe a decent hobby for more exotic mushrooms than you find at the A&P. hope your Portfolio is doing well . on the other hand , I already have both a mushroom foraging knife , and a mushroom knife/ brush for cleaning . might not need the later w this . but Im ahead of the game. it probably comes w an App.

@liamsaunt looking forward to you chronicling your visit. the above looks sooooooo good.

@Senior Sea Kayaker how much are the worms charging you for that service ?

@blue_dolphin great idea to thaw and proof .

@Sdogg fine link thank you

@Ann_T Congratulations.

some of those green onions just have been grown specifically for the white part. never seen that before a bit like what one might do growing leeks for an extended white portions.

@ElsieD hoping the farm will allow pics of its met counter.

@ElsieD Id enjoy seeing pics of the cuts you get . Ive never had nor seen cheeks in my meat case travels. you should ty some if they have them and they meat your budget .

@weinoo my kind of place . I love Singapore ( any kind of noodles ) I always try to remember to ask for the GBP's to be omitted .

#Sdogg sub out those GBP's for some serrano's or jalepeno's Id be all over that.

@Sdogg that's a very interesting tandoor site . the GTA has everything it seems. quite some time ago , the NYTimes had a feature on a new tandoor that was fired w propane . thick clay insert from India , forgot all about home backyard tandoors thankfully i would have like to see how its fueled w charcoal , lighting the charcoal , adding more charcoal . I congratulate you on your purchase. I should be pleased the GTA $ 50 (CND ? ) delivery fee doesn't reach down into deep New England.

@Senior Sea Kayaker do you briefly bench to preserve color ? what result do you think your cigar // Fz method would produce , w/o the blanch in the dished you use the C-F for ?

it comes down to what the butcher calls the cuts. picanha is rump. as far as i understand it its not what I think of as cap . I think of cap as flap meat this place https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos and https://www.youtube.com/watch?v=zOF-qS4Q_gQ Im not able to search YouT as I have an ad blovker but quit3e some time ago , SVS had a fine video on how to cut a full rump into steaks , and which steaks were far better than other steaks from the same rump. SVS has gotten a bit odd in the last year or so . how many knives does one really need ? I/m guessing SVS is hedging their bets by getting every one of them. tri-tip https://en.wikipedia.org/wiki/Tri-tip picanha https://en.wikipedia.org/wiki/Picanha I guess in places its called rump cap. try-tip and picanha love SV as a first step in the cooking process.

@Katie Meadow for review purposes : https://cooking.nytimes.com/recipes/1024357-sushi-bake?searchResultPosition=1 or if not available ' in your area ' for more review purposes : '''' Sushi bake is essentially a California roll casserole in which the main ingredients of the popular sushi roll are layered, then baked for an easy comfort dish. This recipe uses imitation crab, but feel free to use real crab meat, or equal amounts cooked or canned tuna or salmon. Furikake, the Japanese seasoning mix, flavors the rice, while Kewpie mayo and cream cheese bind and add richness. (Both furikake and Kewpie mayo can be found at Asian supermarkets and online.) A final drizzle of sriracha mayo brings it all to life. Once baked, everyone can assemble their own atop seaweed squares with a variety of toppings. Don’t forget a side of tamagoyaki, and sweet and savory unagi, or eel, sauce for drizzling. '' there is more , but I fear for my Copy and Paste .

@lindag I have that one. It will give you fairly fine powder.

if you harvest small , or green ( early ) you bank earlier.

wonder what ' market ' or user Kelloggs is aiming for : 1) ''' INTRODUCING EGGO® GRAB & GO LIEGE-STYLE WAFFLES: A DELICIOUS NEW BREAKFAST FOR BUSY, ON-THE-GO PARENTS ''' ( their caps, not mine 2) ''' Eggo Grab & Go Waffles are individually wrapped and can be eaten at room temperature – they thaw in under an hour '' so , you have to plan ahead for that hour thus Grab & Go comes after some planning ahead ? very odd.