AlaMoi

one of the popular tv experts theories is . . . if trussed, the bird cooks more evenly . . . of course . . . dark meat aka legs/thighs needs a higher finish temp . . . so let them hang out helps as they heat from all sides . . . but then . . . the thermometer is supposed to go in the thickest part of the breast, which is not covered/protected on the trussed bird . . . however . . . the rib cage part that is covered/protected on trussed bird doesn't have a lot of white meat on it . . . reality: likely does not matter corollary: pop-up timers don't matter either - they're always 'wrong'

that is why I am so 'reluctant' to used mail order sources. #1 - they lie a lot . . . one cannot take their marketing / web hype for truth - when put to a legal challenge it's always an 'oh gosh - it was, but it changed and so sorry we forgot'

@blue_dolphin BINGO!

somewhere in one of the cooking forums, , , was a video of as bloke 'evaluating' various readily available panettone in USA. he opined that Maina topped the list. I got mine off Amazon, arrived last week . . . the Maina brand sells out quickly on Amazon - no can say if that's marketing or 'really good stuff' . . .

imho, , , two items that are (usually) difficult to obtain . . . heritage pork lamb commercially, the hugest lamb supply is imported from NZ/Australia. but for good stuff, one has to find a local well operated supplier. don't know where you're located - but the little 'luck' I've had is simply internet searching on stuff like 'fresh lamb (insert town here)' 'heritage pork (insert town here)' you may have to drive a bit . . . we had a local breeder for heritage pork - about 30 miles.... they closed. and I've never found another within reasonable driving. so, it is a challenge

apparently not every McD's uses the same method. this is an egg cracking speed contest - but you can see it's a big ole' flattop with many more egg pockets....

btw, the Community Fridge people need to get more active. no information about "local" on their web site. we have three (?) local food banks . . . none of which have any clue about a "community fridge" being retired, I have the time & ability to contribute to such - but (sigh) not the energy to invent it for them.... that's always a very steep hill to climb.

heehee-hee.... nice brunch place, DW ordered an egg sandwich type dish . . . it came, she bit, egg squirted out all over dish, table, napkin, lap . . . . there's a reason places do hard over eggs. as to McD, this is a continuous real time video for the McMuffin eggs: obviously a corporate/researched/defined temp controlled flat top, plus cute lid&rings . . . about ~5 minutes cook time. note the 'burnt on egg residue' as the eggs are moved to 'production' I do McMuffin with egg&sausage at home - I use rings, I poke-the-yolk . . . not coming out 'runny' - soft, yes.

I use a small jam jar - dip out with the measuring spoon . . .

I have some in-progress now - second batch . . . it's a fun project. I buy Grade B, use 80 proof vodka that is very smooth. slice&scrape - min 3 months soak.... shake now & then. is 'home made' any different? dunno. to me, it is 'more satisfying' . . . curiously, some reputable organization did a test moons ago . . . their taste tests 'discovered' people preferred artificial vanilla over "real" vanilla. I doubt they used 'homemade' in their testing tho . . .

this is JOC "White Bread Plus" - T&T here....

production line differences. the should be coded information indicating when and where it was produced. old production lines never die . . .

well, I don't know about anybody else, but the topic/post caught my attention because I have, independent of "experts," found that potatoes do better with more salt than one might suspect.

it seems a number of "other experts" do have thoughts about salting potatoes . . . The Pioneer Woman: "Fill a large, heavy-bottomed pot with water and salt generously. Just like cooking pasta, you want the water for potatoes to be salted generously. Since potatoes are quite bland and starchy, they need a lot of salt (more than you think!) to transform into a flavorful, savory vegetable side dish." Serious Easts: "Add more salt than you think. This is especially important when cooking whole, skin-on potatoes, since the skin acts as a barrier that slows salt absorption; under-salting the water will leave them bland inside. I'm pretty aggressive with the salt in my potato water, making it at least as salty as pasta water (which should be around 1 to 2% salinity, or, as I describe it, as salty as your tears), and sometimes even more so—pushing into true "salty as the sea" territory of around 3% salinity." bon appetit: "Two keys to perfectly boiled potatoes: time and salt. (Like, a lot of salt.)"

yup. sea water has ~about 35 grams of salt(s) per liter so . . . cooking pasta in a 3 quart pot, that'll require ~99 grams of salt the glitchy part comes in at . . . what kinda' salt cho talking 'bout, Lewis? 1 tablespoon of "kosher" salt does not weigh the sames as 1 tablespoon of Morton's table salt . . . I use kosher type salt, so that would require almost 7 tablespoons of kosher salt in a 3 quart pot. or . . . 5.6 tablespoons of the table salt grind size..... nevertheless&all that - not too many cooks use that much salt to boil pasta . . .

homespun egg rolls . . . definitely easier to get from the hot food prep section of the market . . . .

saffron poached salmon with pan roasted veggies + noodles. really good, if the cook does say so himself . . .

@BeeZee poor trim / prep. there's a tendon that runs down the inside of the breast - just like a chicken breast. one resto sliced the breast - and half or more of the slices had a chewing wad one had to 'work around' that visit was the second disaster dinner, so we don't go there anymore....

I guess one question is 'why so tough?' now,, freezing is not a good tenderizing method . . . (sigh) if frozen is all you can get . . . for poultry I'm very fond of (oven) low temperature cook - like 200-210'F followed by browning/searing/grill marks/make pretty. without a single question this side of the moon, over cooking chicken/duck/turkey makes it tough. stop at 140'F, use the carryover heat.... poaching is an excellent method - fish/chicken, etc.. just barely simmering water - keeps the meat wet/moist. these method do not lend themselves to "instant dinners" however. example chicken breast - #1 if it's two inches thick, go to Chic-Filet.... I sliced in half thickness wise - poaching (starting with a frying pan of hot water) only takes <10 minutes. instant read thermometer highly useful.

I'm a sucker for cute very utile doohickies - nice find!

I think omelets get foisted as 'an ideal' simply because the basics are extremely simple. eggs pan heat no "special stuff" needed. three day reductions etc. etc. etc. . . . not needed . . . so, iffin' it is so simple, how come it's 'so hard?' just about every person on the planet has had a delicious omelet. so what happened? imho, the first issue is , , , cooking an omelet is much more about technique than other mentionables. one has to recognize when the pan temp is right - one has to correctly judge when the omelet is 'set' that can take a bit of learning/experience - for people who wish only to master minutes+seconds+power level for the microwave.... that can be an issue. there is another aspect to 'OMG that was a good omelet!' - which is 'seasoning' - a salt free omelet . . . not gonna' cut it. then the 'fillings' . . . more is not more better. too much volume, the omelet is not well behaved on 'rolling out' the fillings also have a huge effect on 'seasoning' aka taste . . . cheddar vs. Asiago . . . worlds apart, for example. I did an interesting approach recently - used a stick blender to 'whip up' the eggs+dab of water. that introduces a lot of air and hence physical volume to the omelet 'mix' - 'filled' a ten inch pan noticeably more than 'usually expected.' it worked - requires lower heat+more time, turned out more pure eggish blanched style. ... frankly I'm more a fan of the "country style" omelet where it is entirely permissible to have some slight browning.

steelhead are genetically identical to rainbow trout . . . in nature, they spawn in fresh water rivers, but "go to sea" for their adult life. lots of details here https://fishermansauthority.com/how-to-catch-steelhead/

yuppers - that's the good stuff... our Costco packs it in both 1 filet and 2 filets per package. two is a bit much . . . altho even with one side I divide it into 3 or 4 "meal size" pcs, freezing what we don't eat 'that day' ....which is why I don't buy their huge qty of salmon - it's not tasty to re-freeze previously frozen . . . .

several states (west coast) and the Federal government list steelhead trout as 'endangered' - so one rarely find wild caught. at our local PA Costco it is fresh/never frozen - farmed in Norway. most/all? of the salmon Costco carries is farmed, from Scotland - but "previously frozen' pricing is similar tho....

does your Costco carry steelhead trout? looks like salmon, slightly different, really good. our fav use for the rostissed chick is 'a meal' + chicken salad, then simmer down the carcass for chicken noodle soup base. when it gels, you get super stock for the soup!