AlaMoi

some of the absolute most spectacular "treats" I have ever had were at Christmas markets & Fisch Fests . . . small time vendors with heirloom secrets , , ,

my trick: lop off some of the round - then the straight edge wraps neater . . . and there's not so much 'dough' in the burrito.

when Michelin is rating cheese steak fats food joins, definitely time to tune them out.

it seems that "crab croquette" is not classes with "crab cake" some leads that turned up searching on 'crab croquette bechamel' https://www.foodnetwork.com/recipes/crab-croquettas-7608060 https://japanesetaste.com/blogs/japanese-taste-blog/how-to-make-creamy-crab-croquettes https://myrecipeify.com/crab-croquettes/ https://sudachirecipes.com/crab-cream-croquette/ we're a bit on the "purist" side when it comes to crab cakes . . .

first question came to me . . . is it real crab or imitation?

Protected Designation of Origin (PDO) . . . . sounded like a good idea, but as it has been 'fleshed out' companies/organizations/governments have risen to utterly insane detail levels for 'protecting' the 'name' long time ago, the US bowed to France re: Champaign - for USA products, it's 'sparkling wine' every name/description/type has been seized and 'protected' fortunately, the US has told the EU to take a hike on all that nonsense.

searches for Anko only turns up AU stores/souces . . . the design looks very similar to others available in USA tho . . .

I'd like some input on which brands do the 'screaming on pan removal issue. interested in free standing units. absolutely not interested in any thing that screams/beeps/howls if I should dare to remove the pot. . .

we have crocheted table cloths, "smaller" things, . . . from DW's great grand-mother, my great grand-mother . . . as our children have zero point zip interest in 'old family stuff' - most everything not in the 'omg!' category has been passed onto 'people who value' the items. yes. it's sad. but it is 'reality' - like or lump it - new generations have not-so-much appreciation for "that old stuff" . . . . they may come to regret their opinion . . . .

a ten second search: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-turkey-recipe-1941883 https://www.allrecipes.com/recipe/56348/a-simply-perfect-roast-turkey/ https://cooking.nytimes.com/recipes/1015474-simple-roast-turkey

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 . . .