rotuts

I was @ Tj's this AM. I noted a pile of tote bags https://www.traderjoes.com/home/products/pdp/trick-or-treat-mini-canvas-totes-081415 I dont know when they appeared , but no one was buying. those other ones created a stampede , and sold out briskly. Odd. https://www.instagram.com/reel/DPocGAQDdP_/ https://www.nbcbayarea.com/news/local/trader-joes-halloween-tote-bags/3961309/

@ElsieD good points. Im pleased you tried.

@Smithy sure Duke's ( recently purchased ) has a use by date of 5/24/26 Aldi brand ( 9 +++ months on my shelf , at least , if not more ) has a use by date of 4/4/26 . that's quite a difference , but then again , not sure what that means. it at least means Im not in any hurry to try them , freshly opened , any time soon. ' twang ' is a mystery flavor for me . but Ive got in now !

this is new to me : its from Wisconsin I will age it in a local Cave, i.e. a cabinet in the kitchen so MC doesn't get to interested in it if left on the counter for a week or so. will report when ready . Tj's has a camembert that is fantastic , from FR of course but though I might try this

@gfweb of note 1 ) of note 2 ) the Aldi may has been on the shelf for ' quite some time ' probably less than a year , say 9 months the Dukes is ' fresh ' from S&S note the use by dates .

@Dr. Teeth ' lettuce ? '

@ElsieD did you find the iPot repeat method ' interesting ? '

@Smithy so am I ! Im very happy w Aldi's Hellman's clone. cans say what they ask for it these days , as I have 1/2 jar in the refrig and one in the pantry . Ill check the date of the one in the pantry . might be getting close to ' use it up day '

S&S started carrying Dukes . $ 5.99 Ooooops but it went on sale this week @ $ 3.99 'thought Id finally give it a try. its not Mayo season , but Ill get to it eventually. but before 5/2026 said to have twang , on the lid.

@ElsieD very nice. is each unit from a separate iPot-ing ?

thank you for that correction , @Duvel there is hope now in a @#%Y@#% #)(U#@_Y% world. Barilla seems to have changed their web site : lets hope the linguini is in my area . the Trust Fund hopes not !

@ElsieD Nice . very nice . did you keep the Jus ? those big hunks , after their first hour , and bone removal might need 30 min more probabbly not the necks . but its 30 min unattended. cheers

@ElsieD use the 6 qt. you dont really need 30 min for the second part of each stage . 20 wold be fine . consider 3 cups of water to start off with . pls consider taking some pics . you can see from my pics on the iPot thread how it goes. there is a lot of meat that comes off those bones . I hope the food mill works well. i press the jus right over the iPot each time . did you see how much meat comes off a TurkeyBreast carcass ? the procedure is very flexible , you get the idea . good luck

@ElsieD 1) roast everything , get good color on all of the turkey. dont worry about over roasting , its all going into stock. 2) what size iPot are you using ? Id divide what you have into 4 units . add one unit into the iPot , and add water if a 6 cup iPot maybe 3 - 4 cups of water . you do not have to cover the turkey . HP 1 hour. quick release ( QR releases steam , a ' free-bee ' reduction of water . mash up the turkey , and remove the larger bones . mash the meat up w a hand potato masher so its stringy ( more surface area ) iPot again for 20 - 30 mins. squeeze out all of the stock from the meat. I use a potato ricer. be careful the stock hot . then repeat w batch # 2 , etc. this seems like a lot of work , but its unattended mostly . the pressing of the meat is the most labor intensive part. I done this many times : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ May 23'd and June 2 sept 14 might be other posts of mine in the iPot thread. it takes a lot of time , total , so I do it on a day im inside anyway doing other things . you only have something to do when the iPot beeps. Ive learned to do quick-release ( carefully ) as the steam that comes out reduces hte water content of the stock , and saves time over all. the potato ricer I got specifically for stock making , as before I pressed the jus out of the meat w the back of a ladle , which is a PITA. keep an eye on the stock level after each iPot-ing . you might have to add water if you started out a bit low for 4 cycles . each time Ive done this , the result ( after defatting when cold ) is a jell that a spoon can stand up in at room temp. no boiling down. the ipot does that for you. if you use this method , consider not adding any seasonings for sure but you might add roasted or not roasted veg of you choice each or several times . good luck . I envy those turkey treasures .

@ElsieD Wow . lucky you . BTW : what was the price ? I could not quite make out the figures on the bottom necks : 2.18 lbs or Kg ? for $CND 1.36 ? do you iPot ? , its an easy way to concentrate the stock w/o boiling later by re-using the first batch , as the second etc. it takes time but time thats unatended. i assume the packs w the skin side up are backs ? turkey necks are rarely available in my area , and when they are , they are sold w veg for stock at a rather high price , over all.