rotuts

Thank you for everybody for bringing us along . now chocolate , dark : there it is enjoyed the stunning work on the various individual chocolates and of course , the Good Eats for the participants . so thank your !

and the cost of an ostrich egg ? Taboo https://www.imdb.com/title/tt3647998/ S01E05 my concern is : the spoon was way to small the deliciousness probably got cold at the second take .

@Kerry Beal thank you for for allowing us follow along. I do love darker chocolate ie See's , way back then [ ed. West Cost Only ] and I do love The Right Stuff , w numbers ( that change ) : and the pots im sure are , the best pots , having been looked into my question is : Goya ? very fine stuff Goya indeed has Soo I count make out the label .

@heidih thnks for the ref I don't plan to do his often and I dont recommend it to others and I do oppologize with the implication of this picture : [ ed.: rotates dipping sauce , was quite laking ] what I should have emphasized : being a bit careful @ My TJ's this would be an outstanding piece of fish for any of your favorite cooking method : because : 1) right there in front of me 2) no fish odor at all. ie not goi ng to travel for better they do have pollocks Ill try that , passing the various tests personal it might be a fish I can ' cook with " s will be this salmon.

@heidih properly done , it is said to . I chose the fresh , and I know its farmed I might try the wild ' previously froze " I looked them over : most were the tail area . as the tail does the work very little salmon fat there , no idea where the trance's went that were just below the head a good restaurant ? and , as these are processed and frozen and if properly so , eating as sashimi , you are hoping people // robots // machinery has washed its hands .

BTW: ' previous studies with a negative result have no bearing on tomorrow's chance of a positive '

taking delicious chances

TJ's has had fresh refrigerated fish for a while in these semi-vac packs . they have other varieties , and also wild salmon. the wild has been previously frozen. salmon is a favorite of mine . this is farmed off Norway . it's around elsewhere ( Aldi ) so I thought Id finally try it. I got and the ones in the back of the case might be fresher , there is a date on them I was very pleased there was no odor when opened , and very very little liquid in the pack and no bones . so : I realize this is a bit of a No No , but it was delicious . and so far so good.

@Duvel no joke : and now all I have is salty , even low salty stuff for sauce not counting the 4 x turkey iPot bricks . its going to drive me to ' drink '

@Duvel CR*P ! you've helped me down the Whiskey Trail [ed.: BTW Ive just had the last seasonal drop of the ] and I thank you for that insight . As MC had no interest I might have tried to lick out the last drop out of that bottle ,but there is no proof of that anywhere but ..... some thing you would use , saltless ? always good to know. next Fall , when its rainy and cold .... https://www.imdb.com/title/tt2701582/ Ill re-supply.

consider the .jpg. or several. a pic or many to Anova might make a difference one can hope. pics here , live forever Anova night be interested in that

@Pete Fred that looks delicious to me . have you found French butter , esp great different slated vs not salted ?

@Paul Bacino Wow . Id eat that ! and what are you going to have ?

good point. I don't have reds that would benefit theses days just Table White ( dry , no benzene , etc ) now , and back then w my Zinfandel work : always in a glass thesis days : had ' these ' for a while , kept cold cold moved on to thesis : far more stable.

@TdeV i do not have a clear answer for you . I lived in Spain for two years 1960. I was 10 initially thus I love spanish chorizo , w the smoked paprika flavor for quite some time , cured meats from Spain were on an Embargo list. I discovered La Tienda , in the NewYork-ish area https://www.tienda.com/index.html and LaEsoanola USA https://laespanolameats.com Ive had sausage from espinosa the I kept in the crisper in the refrigerator for quite some time , and am fine so far my concern would be : does the VacSeal , ( not frozen ) refrig'd change something that might then harm you ? no idea. I did the other day look at both the above places and the shipping , theses day put quite a dent in my enthusiasm.

Chef Boyardee was a real person , but the name was changed when it moved into canned items . https://en.wikipedia.org/wiki/Ettore_Boiardi then https://en.wikipedia.org/wiki/Chef_Boyardee

My G.E toster oven got me through my first year of Trade School it worked for years and years and more years back then " ' 70's " some dried oregano and jack cheese was added . pre ( and post ) pandemic : Penzey's Tuscan blend ( it has a touch of anise ) and TJ's parmesan-ish and granulated garlic table wine infusion starts before the exact can is selected . during the early Pan : ravioli , spaghetti and meatballs , and lasagna were the selections. these were evaluated , and , the meatball in the spaghetti wasn't bad at all ! noodles , not so much . lasagna ( sic ) was determined to be above the rest . even now , when its the Lasagna ( sic ) I discovered a ' case ' from Target that's not that far out of date !

very interesting . wonder how different it is from a local product : this served me well ( w cheese added that would melt ) years ago. got re-aquanted with it over the pandemic ( via Target delivery of cases of 12 ) and found this preferable these days . ( with cheese that melts in the Micro ) very similar ingredients years ago the Ravioli went in a toaster oven ( G.E. )

@liamsaunt thank you for taking us along .

I gather , similar noodles not TJ's are available in Canada ref. @Anna N but I might be mistaken.

@Darienne Trader Joes has these : they are sealed and shelf stable I use them , more or less as you've suggested I understand readily available in Canada Id love to have a similar product , shelf sable in other styles , cuts and ingredients . being right there in front of me as an add-in

indeed. however , it is something that needs to be done.

Amazon : https://www.amazon.com/Birds-Custard-Powder-Ounce-Canisters/dp/B000MO8G28/ref=pd_lpo_sccl_1/131-5570512-5638352?pd_rd_w=0tB7J&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=J67D5G365DH5A4HAEAV4&pd_rd_wg=DzhIf&pd_rd_r=2d104508-579b-4093-bb3b-64b1cb38f1d8&pd_rd_i=B000MO8G28&psc=1

@Pete Fred A very fine way to cook at it : ' dans le(s) plate ' Im looking for that powder.

just to review : Ive caught BlueFish off long Island . not Surf Casing but from a boat , w trawler sort of things hooks and such , added to the Sea from a small boat . via , CB , ( remember those ? Trucker sort of stuff ? ) I took home several Blues My cats came out , as I die the trimming out side and Blackie , the Major Domo thought he would have a few for him self twice or more re his body weight some cat growing from him no mater the cats , both Blacke and ihis sister got a fine share , ' sushi like ' and I grilled some filet , and froze the rest . fresh bluefish , and I really mean fresh is very different than than what one might get at your favorite FishMonger the oils in the BF seen to change very quickly over time