gfweb

I cannot think of one whole book devoted to stewing. Plenty have chapters on braising. The instant pot books certainly deal with the topic too

I found a paper where people got CJD from a corneal transplant (which isn't CNS of course). The time to detecting CJD was 3 to 18 years. So not mad cow, but a similar disease where exposure date was known

The assumption is that prions are limited to CNS and not in peripheral nerves... In any event, fortunately no signs of CWD in venison eaters or hunters.

Whats the status of deer wasting disease in your area? It's becoming a big deal up here in the center of the state. https://www.wesa.fm/environment-energy/2023-12-04/pennsylvania-game-commission-chronic-wasting-disease-rules

Wegman's is a bright light out in the country. I'm not sure how unique it will be in NYC, but I 'm happy for you all.

What's the stuffing?

https://www.winsightgrocerybusiness.com/technology/report-theft-self-checkout-amounts-35-sales?LID=35857737&sp_eh=65fbba08950de8209a5c0c3d1b621580500e1142cb9f58f9b0f15d27f94b88ea 16x greater "shrinkage" with self than with a manned checkout

Pork picata

count me in!

I love both, but I've never had a scotch egg that was appetizing. Maybe if you made it as a deviled egg....

But then someone has to eat them.

These are nice pans

Never occurred to me , but yes it is. Unfortunately , all I have to work with are blue crabs which aren't meaty enough to test the concept

The local (hideous) Acme Market has seasonal heavy cream shortages because t hey run a BOGO sale right before cream-intense holidays eg Christmas. Idiots. More than once I've needed extra cream only to find that the (hideous) Acme is all out to cream hoarders. This same place will post a big sign outside before a hurricane or blizzard saying to stock up before t he storm. They are out of bread and milk PDQ. Just reprehensible management.

Yolk color is from the diet of the hen. Lots of carotenoids (vit A precursor) gives a yellow yolk. Same stuff that makes salmon and steelhead pink/red

Isn't it too big for Bavette or flap? Either that or all I see are runty examples ...which is certainly possible

I've done it. Tenderizes it nicely. I think it was ~135 x 6 hours.

Not exactly Bemelman's, is it?

Looks fabulous, @Shelby considering pork T-loin (yours looks lovely BTW).... I'm always amazed at how much meat is in a T-loin that you turn into pounded-out paillards. One T-loin will yield 8 big pieces.

And pork picata

I use pork tenderloin as I'd use chicken white meat. Schnitzel...parmigiana...anything that cooks fast.

Fry post SV? I've never done it, Seems pretty dicey since a fry that's long enough to darken the crust is usually long enough to cook raw meat. And your pork would be cooked already. An airfryer might be a thought.

@Smithy You keep traveling to places that look like the dark side of the moon. Ever try the Gulf coast eg Alabama or Louisiana?

Couldn't hurt with a pork chop

Usually. https://www.google.com/search?client=firefox-b-1-e&q=pork+milanese I agree with @rotuts. I'd probably salt x a hour and then SV at 138 x 2 hrs and then sear.