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Seared duck breast over pearl couscous salad. I am cooking duck to medium these days as I get more tender meat than when rare. Maybe it has to do with the duck I buy here in AZ.

Ive previously posted my ' Linguini w fresh Campari tomatoes ' several times: before inhaling the dish , it looks like this : it looks a bit like a ' standard ' linguini dish , but its not. I thought Id add a 1/2 way pic , showing how this dish is different : there is a lot of ' sauce ' , if that's what you want to call it. I make it this way , on purpose as this ' sauce ' is exceptionally delicious . the other Linguini dish I make " ' Linguini w Pork Ragu ' iPot ' ' has the same sort of sauce , again on purpose. waiting for much cooler days to more of each.

Another quick, before kid activities dinner, somewhat sloppily plated. Seared Yellowfin tuna with a sesame crust over noodles with stir fry of Chinese water spinach (new green I had wanted to try for a while and bundles were on sale at the Asian market) and a picture of my wok. Cause I like my wok.

in my area , pork shoulder is the same as the butt. pork shoulder , as mentioned above is called picnic shoulder this is a ref w good pictures : https://www.americastestkitchen.com/articles/1214-the-difference-between-pork-butt-and-pork-shoulder butt is much tastier . to solve the tenderness issue Ive SV'd butt first , then GE'd the meat Ive shown is also called ' country style ribs ' sold w bones or not the versions I look for @ MarketBasket are boneless , and I think higher up from the ribs into the shoulder that sold whole is Butt. as an example of ' Pre-GE-IDS " : https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528 the Pork : this is how MarketBasket markets the pork I look for " Pork Butt Bonelss Souther Style Ribs " I have no idea why this is ' souther style " and im fairly sure this is ' boneless ' as its cut from the Butt well above any ribs looks like this on The Plate ; its ' dark meat ' pork . I look for the dark cuts , not the lighter cuts , which come father down the pig and those lighter pieces of meat are Loin . avoid loin . tough . flavor less. ready for the desalted bacon I use , to keep the surface of the meat moist : these pork terms will vary by area and store to store in the same area . in my area , MarketBasket is the only one to sell Butt , butchered like this . and its not in the pork section of the meat counter all the time. some times the ' label ' has 50 % white meat loin. I wait for 100 % dark , on the next visit.

Even better (and traditional in Singapore, Malaysia and Indonesia) would be steamed rice cakes called lontong.

@JoNorvelleWalker its not so bad. 1 ) I line them ( Im still on drip pan # 1 ) w parchment paper , the brown version . I take my time doing this, as the paper needs to extend above the lip. 2 ) I pour out the liquid in the pan , melted fat and jus which still reasonably hot . I save this. I dispost of the parchent paper. 3 ) I let the aluminum pan cool over night , and remove any congealed fat w a spatula , as i try to keep fat out of my drains. 4 ) then using the hottest water i have , use a nylon brush to wash out any residual , then the cooper ' scrub-by to clean a bit more result : its clean . just has some ' restaurant char ' the king you see on well used restaurant pans. N.B. : nothing semi disposable about it. good for 10 - 20 more experiments. w the parchment of course.

@JoNorvelleWalker I know you didn't ask me but here is what Food Network has to say: When to Use Pork Butt Because pork butt has intense fat marbling and a concentration of connective tissue, it can endure hours of cooking. Pork butt is an ideal choice for barbecue pulled pork, but it also lends itself to braising and stewing, which tenderizes the meat and melts the fat. Use pork butt in any recipe where you’re looking for fall-apart-tender meat and a rich, porky flavor, such as pulled pork, carnitas or stew. Pork butt can also be roasted or made into ground pork or sausages. When to Use Pork Shoulder When you want the meat to hold its shape when sliced or chopped, opt for pork shoulder. Pork shoulder can be roasted whole and sliced, like ham, or braised and sliced or chopped before serving. It can also be cut into chunks for stew or chili recipes. Since pork shoulder is sold with the skin on, pork shoulder is also your best bet if you’re looking to obtain a crisp skin (although you can trim the skin if desired). Pork shoulder can also be used to make ground pork. I much prefer the butt.

Grilled satay chicken with peanut sauce. Jasmine rice and cucumber-mint-peanut salad to go with it. I think coconut rice would have been even better but I got lazy.

I've found pork shoulder to be luscious bits of meat interspersed with intractable connective tissue. Last night I cut some of the shoulder for a sandwich. Some bites were wonderful. Some bites I couldn't bite. Enjoying tender meat will take a modicum of knife work. What other cuts might work better? Pork belly? @rotuts how do you clean your disposable drip pan liners? It sounds like a messy job unless you put them through the dishwasher.

I understand that. What I was referring to was where it says "Sold and shipped by Sierra LLC". Looking at the dimensions, the generic one is slightly different but that should surprise no one. That way, it isn't an exact duplicate. As @rotuts pointed out, they certainly look the same. I'm still lusting for one, but I'm sure not buying anything from a company I can't find any info one, especially given the $$$ involved.

I suspect "Generic" is exactly the same GE Profile from a different seller. It even says "Profile" on the corner, same as my unit. If another company used the name Profile, GE would most likely see them in court.

Toby himself flagged Eliot (and that passage), but he also invoked Bernard De Voto: Link here.

Indeed -- from The Waste Land, part III, The Fire Sermon Oh, and a couple of weeks ago, Kumiko won the James Beard Award for Outstanding Bar.

This is completely irrelevant, but I always loved the name The Violet hour. I also liked Bar None in SF. But the latest great name for a sports bar that only screens women's sports on the TVs is in Portland. It's called The Sports Bra.

Oh boy..... Honestly, I avoid domestic commercially reared turkey. I find it tasteless sawdust. I'll cook it for others if i have to (and no ones complained when i do). I've made one that I found worth eating- brined,spatchcocked, cooked in a Traeger screaming hot and fast. No one comes to our house for turkey on Thanksgiving because I don't serve turkey! Wild has some flavor, still not a lot. It is still very mild and unassuming. As you can imagine the dark meat is more assertive, but still mild. Wild turkeys eat anything they can catch- grasses, seeds, all manner of insects, frogs etc and that of course translates to flavor of the meat. This bird had its legs cooked in gumbo and wild bird legs are an adventure of tendon and tiny bones. Not as bad as pheasant but nothing like it's fed cousins that only walk from feed bin to waterer. When partner gets another wild bird, I'll do something different with the breast, probably a schnitzel or similar. I know a couple hunters that swear by turkey nuggets, who doesn't love something crunchy fried in fat!?!

@rotuts I tried finding some info on the company. Couldn't find a thing.

@YvetteMT pleased to see you SV turkey. makes all the difference in the world. how would you characterize the difference in taste between a wild and commercial T.B ?

Rummo gf pasta, peas, sv wild turkey breast, and a lemon ricotta sauce.

Interesting in the US Amazon , the Ge is selling for $ 678 the generic for $ 619 . the certainly look the same . doesnt seem like a big enough difference to justify the generic but probably made by the same plant in China . Odd.

Amazon.ca is now selling a knock-off. https://www.amazon.ca/Filtration-Settings-Connected-Countertop-Appliance/dp/B0F4Y5WV6Q/ref=pd_ci_mcx_mh_mcx_views_0_image?pd_rd_w=dcPjD&content-id=amzn1.sym.132f1a2b-de6d-4eb4-9982-d6fe080f8827%3Aamzn1.symc.40e6a10e-cbc4-4fa5-81e3-4435ff64d03b&pf_rd_p=132f1a2b-de6d-4eb4-9982-d6fe080f8827&pf_rd_r=Q6GM23YP4DD4Y0MXCYHD&pd_rd_wg=4khyU&pd_rd_r=a15042bc-a3ee-4fe2-b7bc-9087ae6fca33&pd_rd_i=B0F4Y5WV6Q

@JoNorvelleWalker looks very tasty. nice crust . what were your times and temp settings ?

Seemed timely, in light of the recent "Culinary ennui" thread...

I've never tried the VH mango chili sauce but here's a recipe my friend gave me if you want to try making your own. Not sure how close this would be to the VH though. 😞 I made it once a while back, pretty sure I reduced the sugar/honey amounts. Mango Sweet Chili Sauce Ingredients: 1 cup fresh mango, chopped 1/4 cup vinegar 1/4 cup sugar 2 tablespoons honey (optional) 2-3 garlic cloves, minced 1-2 red chilies or 1-2 teaspoons chili flakes 1/2 teaspoon salt 1 tablespoon cornstarch + 2 tablespoons water Instructions: Purée mango until smooth. Pour into a saucepan and add remaining ingredients except slurry. Simmer for 3-5 minutes. Stir in slurry and cook until glossy and thick. Cool and store in a clean jar. Tips: Add lime juice for extra tang Use less chili for milder flavor Strain for a smoother texture

Made the Soft Peanut Brittle Recipe from the workshop. It worked great! I fully enrobed to protect from the humidity. Super happy with how it turned out.

Last night's GE Profile pork shoulder was delightful. A few end bits were difficult to chew, but the rest was tender and juicy. Lots of unctuous pork fat.