AlaMoi

not to rain on any parades, but supermarkets rather frequently put up "loss leaders" to stimulate business. i.e. an item priced at/below cost to attract a crowd....

I have found 100% of 00 Cuputo a bit much. for a medium thick crust, settled on: 165g "00" + 115g semolina + 160g water + 5g yeast I get the impression you eat a lot more pizza than we do, so ymmv.

once I started adding it up and got to $60 - so I stopped . . .

it's time to start gathering the 'stuff' - I make ours in Oct so they're available for Thanksgiving. they rarely last past March. this is a fruit cake that even fruit cake haters love.... http://www.cookingforengineers.com/forums/viewtopic.php?t=3783

I've been having fun&licious with oriental sauces of late - fish sauce, oyster sauce, hoisin sauce . . . there's whole shelves full of many .... the basis is oil - I use olive or safflower for thick stuff, I'll put it in a small bowl and thin it with hot water blend with oil kick it up with a sharp vinegar adds: hot pepper stuff/sauce capers minced onion/garlic minced/mashed ginger citrus zest - lemon/lime/orange I don't have a recipe. I start, I sniff it, I add other ingredients based on my opinion of how the smells go together....

oh,,,, it's got names alright..... Boston Cut BEEF CHUCK CROSS RIB POT ROAST BONE IN Bread and Butter Cut BEEF CHUCK CROSS RIB POT ROAST BONE IN Cross Rib Roast BEEF CHUCK CROSS RIB POT ROAST BONE IN English Cut Roast BEEF CHUCK CROSS RIB POT ROAST BONE IN Shoulder Cross Ribs Bone In BEEF CHUCK CROSS RIB POT ROAST BONE IN Thick Rib Roast BEEF CHUCK CROSS RIB POT ROAST BONE IN Thick Rib Roast BEEF CHUCK CROSS RIB POT ROAST BONE IN Boneless Boston Cut BEEF CHUCK CROSS RIB POT ROAST BONELESS Boneless English Roast BEEF CHUCK CROSS RIB POT ROAST BONELESS Boston Cut boneless BEEF CHUCK CROSS RIB POT ROAST BONELESS Bread and Butter Cut BEEF CHUCK CROSS RIB POT ROAST BONELESS Chuck Cross Rib Boneless BEEF CHUCK CROSS RIB POT ROAST BONELESS English BEEF CHUCK CROSS RIB POT ROAST BONELESS English Roll BEEF CHUCK CROSS RIB POT ROAST BONELESS English Roll boneless BEEF CHUCK CROSS RIB POT ROAST BONELESS Shoulder Cross Rib Boneless BEEF CHUCK CROSS RIB POT ROAST BONELESS Shoulder English Roast boneless BEEF CHUCK CROSS RIB POT ROAST BONELESS Boneless Chuck Pot Roast BEEF CHUCK EYE EDGE POT ROAST BNLS Boneless Chuck Pot Roast BEEF CHUCK EYE EDGE POT ROAST BNLS Boneless Chuck Roast BEEF CHUCK EYE EDGE POT ROAST BNLS Boneless Chuck Roast BEEF CHUCK EYE EDGE POT ROAST BNLS

there are many many 'versions' on the methods and the stuffings.... it's like the pounding thin thing - one book/site/post says _never_ the next expert says _always_ . . . not seen "cross rib roast" in our markets - wonder if it's one of those many names thing? I'll ask the butcher if he can cut one....

being thin, it does not take long.... veddy tricky to get medium outside without raw inside....

rouladen is a German dish - thin sliced beef slathered with mustard, minced onion and . . . (many variations follow) then rolled up, browned, finish cooked either in the oven or braised cooktop or oven. there's the "pound the meat thin" crowd and the "never pound the meat" crowd. altho I'm happy to bash a schnitzel to 2-3 mm, rouladen methinks should not be pounded. so I bought a roast and rigged to slice it thin - this is just under 3/16" - sliced cross grain stores/(a) butcher here do not offer rouladen cuts, so when in Sticksville, make like a stick... this is a top round - the 'classic' choice for rouladen. now, even in a good German eatery, it tends to be on the tough side. anyone found a better cut to use? there's a size issue: for a proper roll up it needs to be 3-4 inches wide and 8+/- inches long there's a don't fall apart issue: something like chuck - with many muscle groups - is troublesome eye round is similarly tough....

we have itty-bitty shakes - except for the one that shook the Washington Monument couple years back - that made the curtains sway.... you can't see it in the pix, but the bottom is about 1/2" out from the wall, so that little vibrations cause the cans to "dance" backward toward the wall. the far right two top shelves are a reach for me (at 6') - DW has issues with some of the higher ones....

there are FIFO "flow racks" for canned soda sizes - they're deeper (refrigerator size) for a deep pantry the optimum would be a pullout - one can width, or if double sided two can width. shelf spacing two cans high. unfortunately they are not readily available as a retro-fit item. a decent woodworker could cu$tom make them - existing shelves would need rearranging.... do you have wall space available? I did a one deep shelf unit - uses the cellar stair... - but could also do on a flat wall. nothing can get lost because there's no hiding anything in "the depths tracks on the floor,,, make it double deep with outer unit sliding to the side (retail displays often use that trick) how many cans we talking about?

the question may be: what is the outside? dark colors/pans absorb radiant heat more than shiny / light colored pans. attached is a bread bake. one dough batch, divided in two, one baked in dark loaf pan one baked in shiny loaf pan. same recipe, same dough, same rise. thermodynamics will not be ignored.

I have the full size OXO version. it works splendidly. it does have an advantage - the blade slide outs, on can hone/polish/sharpen the blade. one can indeed mangle one's finger tips - this I find is due to the desire to use the 'item' to the last mm/slice/0.001th degree. I have learned . . . . there is a certain rather minor amount of waste one must accept when rapidly passing one's fingers over a razor sharp edge. enough is enough. insisting on pushing it further-further-to the- max..... and you get blood. just did a batch of cuke & onion 'salat" common sense applies

I've had 'masher' type thingies, I've had sliders - threw the square cup thing away and used a spatula to squeeze the batter through.... I have the quisi-pro ricer - that works with the biggest hole plate - but it's a pita to use (small volume per pass) and a mess to clean-up. the batter/dough is indeed dead simple - but the resulting size & shape depends on how 'thick' it is. if it's too thin it basically drizzles into the water in strings - I prefer the cheese doodle style. however, there's recipes with eggs, or milk, or cream, and combos, and cheese then,,,, there's the Black Forest version - using a flat edge, create a thin layer on a board/plate and chop off thin strips into the pot.

I think I have probably tried everything ever invented labelled for "spaetzle" the best thing every found - saw it on an Emeril episode! this is cited as never available in retail stores - reasons tend to the obvious.... and can be difficult to find on-line. but it is the best tool for the job....

your recipe is a gem! this came out absolutely spectacular. many thanks - I've been after a good recipe for a long time. the gelatin developed perfectly - here's the chilled pot typically the veggies are pretty shopworn after a long braise so I did strain the sauce, then added / cooked down some crimini while the sauce reduced. and spaetzle to fill out the dish....

half time report . . . browning went well, sweating went well, 3 hr braise went well . . . . refrigerator did it's thing . . . may not be obvious, but I forked off some bits from the small shank for tasting. stunning. stunning I say! while most of it is 'the usual suspects' - I'd venture to say the crushed red pepper flakes and sherry are what put your recipe to the far side of the moon. used pinot grigio for the white wine - the 'dryness/acidity' methinks offsets the buttery cream sherry "just right" my plan is to re-warm, strain out the sauce, add diced mushroom for the spaetzle and ?? green veg. do you strain the braise liquid or use it 'as is'?

we have launch - osso bucco tomorrow. for long braises with tougher cuts, I very much like to do a two day prep. the first the usual cook, then cool, refrigerate overnight, then a gentle reheat. that really breaks down the collagen....

that looks neat! several adds I've not come across. thanks! btw, I knew it has to be good, just from the card stock.....

okay, it's spelled many ways. that's not the point here.... I'm working on the perfect sauce/cooking liquid/+other things combo for a delectable dish. I don't have problems with the meat - I can get good shanks, browned nicely, they come out tender and tasty. it's the in-pot accompaniments that disappoint. I done multiple versions of 'trinity,' tried tomato based/adds, tried various seasonings. I've served it with rice, pasta, barley, faro as the 'side reinforcement.' there was a little resto in North Henderson / Patrick Lane(?) that did "my ideal" knock-em-dead version, I've never been able to duplicate the taste. anyone have a super-version? am I missing some magic spicing classic to the real Italian deal?

"I add a little bit of oil and pancake mix to the yolk." pancake mixes usually have many additives - try "nothing but AP flour" pancake mix with baking powder + vinegar will produce a lot of CO2 _and water_ which acts to 'dilute' the batter. the usual cause of egg whites collapsing is over-beating/whipping. I see from your earlier post the softer peaks thing. frankly, for a batter that's going to be used immediately, I've never found the cream of tartar "stabilizing effect" to be of any use - and too much acid (?strength of vinegar?) can cause issues. rice wine vinegar is rather "weak" percentage wise - and may be more apt in use in oriental cooking approaches.

"Not sure why we don't do it here in the US. " grab 100 people off the street, put a basket of morel down in front of them and ask: "Would you eat this?" that's why.....

it's a bit like when wheat germ was all the rage - on everything everything!

there is a theory and reality behind the 'resting' bit - but it's one of those 'it depends' things. first depend: baking soda + baking powder second depend acidity of liquid added explanation: baking soda only reacts with acidic liquids to release CO2. if the recipe uses baking soda + something like buttermilk, the resting allows the batter to become lighter before it hits the (hot pan) / oven. to demonstrate the effect, put a spoon of baking soda in a small bowl, add 2-3 tablespoons of (any) vinegar - observe the bubbles..... baking powder - double acting - about the only type on the market anymore.... reacts to any liquid (the liquid combines with the BP 'dry' acid compound to make CO2) plus BP releases CO2 when it hits temp in the baking cycle (that's the "double" bit.) the first release is near 'instant' - so resting does nothing. the second does not happen until baked. the combination of baking soda and baking powder gives you a triple whammy - immediate 'foaming' / lightening of the batter, plus the BP initial release, plus the temperature CO2 release.

absolute it has changed. I cut a one pound roll into 12 slices and 'half fry' them, then freeze. they get nuked "on demand" suddenly they got super healthy - almost no fat renders out when pan frying. and they don't taste the same either. I'm a patty fan - and I've tried all the usuals - obviously I need to start looking at links.....