gfweb

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.

They are already breaded? How thick?

serious equipment, @Porthos!

Looks to be a very floury/cake-y cornbread.

M&C isn't a Thanksgiving tradition in the Northeast. Southerners seem to like it, but they'll other questionable things too. 😉

That was the plan for the yams. I too was tired of marshmallows etc and wanted savory. The dish is a family staple now. I hear about it from my daughter if its not at Thanksgiving.

I cheat on the yams. 😀 I add liquid smoke and some allspice. I wonder how much smoke would penetrate a yam... The turkey is really smoked though.

We use Breville several times a day. Today was t he first time since last year that I turned on the big ass oven.

It was for a while, but more t he basement.

Smoked turkey, greens, au gratin potatoes, smoked yams, stuffing, cranberry onion compote, jalapeno cornbread

The food on that plate is all touching other food. 😉

Breville will do everything you need. We love ours.