rotuts

@lindag interesting situation. Ive forgotten original unopened Jack cheese from Tj's in my refrigerator for quite some time. got hard , moldy , was delicious that way but that's a different type of cheese original packaging might not be air or water tight , thus the cheese will dry out. very interested if adding moisture to a now sealed dry parmesan or parmesan-ish cheese softens the ' core ' and possibly the rind. good luck w trying that and please repost back pics ? before and after ? thanks

@Ann_T everything looks delicious. That apple pie is a blue ribbon winner for sure.

@Smithy pressure on the cheese while processing is an excellent point. and how sharp the granting disk is ie how often have you used the disk will give you and idea of sharpness and how you have stored the disk might effect sharpness.

@lindag the larger cuisine's come w a grating disk I think the little mini's do not . your PR should only really be hard near the surface depending on how long you've had it , that can get pretty hard. the cuicinart should have no problem w the non surface might even do well w the ' rind ' depending.

Poblanos are not Bells. Thank God.

more expensive than Stop & Shop. forgot : NYC is pricier // Square foot than S&S .

Trader Joes has an interesting approach to bananas : https://fox59.com/news/national-world/the-somewhat-silly-reason-trader-joes-sells-its-bananas-for-19-cents-apiece/ I was @ Stop & Shop early this AM for another item and picked up a few bananas as I was out. 4 medium-is. @ $ 0.69 // lb = $ 0.92 total cost. @ TJ's, $ 0.19 // banana , any size. = $ 0.76 think about the savings , by % , of TJ's larger specimens . who knew ? not me .

@KennethT you saved and refrigerated that oil , right ?

@OlyveOyl thanks for reminding me of those raviloi's and your rendition . I have turkey ragu , bricked and vac'd that Ive only used w pasta and noodles . Ill start using it w ravioli // tortellini thanks

@gfweb out home gas stove purchased second hand im sure a beauty of the late 40's had pilot lights . I remember the calisthenics of relighting that pilot light made for a tasty kitchen , even in the Bay Area My father had it worked on , and the oven temps reflected the knob setting and some other stuff Ive forgotten about I thought of transporting it here , yes I did . three are pictures of this stove way back when in another thread that escapes me now In N.Egland. then I remembered the pilot lights and N.E. summers w/o AC.

Ill try to remember to try the burgers w a match should there b the need. if you do the oven understand where the igniters are first and then try the broiler , it might be easier to get to . some broilers don't ignite immediately , so id be careful about dillying and dallying w a match in there

its possible there are or were two versions: one that required electricity and one ' dual igniter ' ,y current range is 20 years old , mid priced, HomeDepot Ive had short power outages here from time to time and never tried to tonight a burner w a match. so no idea what this is. I was out of power for 10 days after a hurricaine the stove there did not ignite w a match the charcoal chimney did as did the fireplaces .

my two later gas stoves do not allow gas to get to the burners unless the iignighter is working .

I was under the impression that gas stoves theses day had electric ignition rather that pilot light ,

didn't even know there were specific GBP plants .

just think of what New Orleans cuisine might be like w/o GBP's exponentially tastier.

very interesting article. interesting intellectual and conceptual problem . the approach is a bit fascinating , all those little tubes , sucking up ... a raw protein mash ? i.e. not cooked as in ' those burgers ' a raw offering seems a targeted option . do they radiate the stuff ? if they expect me to enjoy the tubules raw other stuff floating around might chow in .

a little twist on an item I enjoy from time to time TJ's Fz Chicken bits w an orange sauce , you dump that sauce , make your own but as you can see , I staged this pic, because the results were so good : this is a dry version , CSO 425 F 25 minutes or so . added TJ's ranch seasoning the the TJ's Green dried chilis it was delicious . if you like , you can dip this into something is good I just ate it as is. next time Ill season right out of the oven . the green chili gets aromatic.

My loot : I like the set of funnels . they come attached , that red thingy , end of handle. if your dexterity is what it used to be , you and use and keep tham attached that way. I chose to remove that . these are nice , still stackable , useful . I have to get used to the softness of the silicone , but that easy. on the bottom is the mushroom brush . its very nice . it does a couple of things , if you are ' doing ' mushrooms from time to time very nicely . doing what you are doing now results in the same thing this tool does just differently . and last , added the Opinel Mushroom forager knife. I do know where there are patches of brown buttons in my area . this is quite the tool for that . ( just in case , being prepared ) I have a pair of Opinel knives , from France , ordinary for '60,s 'and 70's this is just like those a sort of workhorse Jem. and I have no plans to use it .

@Ann_T Wow. Id stand in line for that one !

@blue_dolphin good for you . I have no idea if there are different grades of gloves slicing vs puncturing . A friend gave me a pair he uses for oysters . if there was a difference between slicing and puncturing these were the later not uncomfortable at all .

interesting update : https://www.bonappetit.com/story/impossible-indulgent-burger-is-it-good early in the article : '' According to Impossible, 82% of its early tasters said that the Indulgent Burger tasted“as good as or better than ground beef from cows,” '' well , if its on the internet , it has to be true , right ? however its possible the early testers were early investors .

@wibago I looked into Combi over some time ago. built in models then were a bit small for use , and then there was that added installation expense as I understand it , the Anova counter top model is a decent sie and no additional expense for instalation you do need dedicated counter top space and it seems the Anova has had several glitches ( possibly now fixed ) over the course of its y0ung life. and the price as all prices these days had certainly gone up considerably.

@blue_dolphin Wow . lucky you . Id like to make a suggestion : if one shucks oysters @ home , or anywhere else please consider getting a steel mesh glove to wear . even is its occasionally or just a few times.. it is an added expense , but if you buy oysters , buy a few less, one time. and get the steel mesh glove . why ? shellfish have a peculiar ( ordinary to them ) biology of bacteria that are difficult to treat if they contaminate even a small wound . people have lost their arms from time to time to this sort of thing. fiddled w the wound at home for a few days , and rarely , it becomes an amputation. everybody I know in this area of medicine uses steel mesh gloves . because they have seen first hand , literally , what these wounds can cause. this is no joke , I have a steel mesh glove . used it twice. Id wear it out if I got back into shucking at home my technique was shuck and swallow. not a particularly good investment you say ? price out the value of one of your arms . Easy Peasy . the shellfish biome is which different than the one on land.

@Kim Shook thank you for the tip on the fake triscuits Ill have to remember to look on my next visit. TJ's , some time ago had both fake triscuits and fake meat things . both were quite good. the Tj;s stopped selling FT, still had the FWT Ill have to see if TJ's still has FWT's thanks for the reminder.