rotuts

@TicTac enjoyed Todd Wibur's books His videos are hilarious : dumpster diving for Info on KFC etc. worth a peek if you can find them

@weinoo the finest . If Benton's has hocks . and you can only fined out telephonically worth the cost ( they are probably about $ 2.00 a lbs , maybe $ 2.49 ) and the shipping for sure .

decided to do some restocking w Benton's https://www.bentonscountryham.com https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=hscb in the past , they sometimes have Hocks for sale , but only if you call. and are lucky I called , and they indeed did have hocks , so I got 4. they also sell their bacon by the individual packs rather than sets of 4 , as on-line. so I got 6 packs. I use them for seasoning mostly , so they should last for some time. I freeze the packs. I cut the packs in 1/2 and Vac them , and freeze. I take the bacon I want out of those packs , slice thinly across the whole amount and use that way . then re-vac and badk in the freezer : 6 lbs. Hocks : the hocks come wrapped in butcher paper and sliced in 4 . they varied from 800 gms to 1 kg. sold by the lbs. vac'd and Ill freeze. thinking about taking the meat off one of the large hocks and freeing just the meat. delicious stuff . excellent flavor and quite potent.

@liamsaunt at this time of the year , in your area , is the CSA selection winter ' stored ' veg ? '

@Paul Bacino Salmon looks perfectly cooked. still a little ' jiggly ' in the middle. nice. bhnvnhghgvfcnhgvfnhgvj nbhgv

@Smithy love basil . grew all types back in the day . the canned basil was over cooked. and ugly. I add the Fz basil after all cooking is done.

@Alex Yes. From my grandparents. circa 1900 . from Tiffany's Im told . based on the silver stamps on the back. said to be best at the time. service for 12. nice mahogany box. mahogany not from Honduras.

I sometimes make Turkey Ragu , when the Turkey is on sale . I use this turkey , as its more than a lbs and works for baking etc because its thicker , thus easier to bake ' rare-er ' Ive made this many times in the past , and this time decided to try canned tomatoes , rather than prepared sauce. I was looking for minimal added salt Tj's used to have a no-added salt can , but no longer . tired MarketBasket NAS , and Tj's Cento SM's. MB has about 1/2 the salt of the SM tomatoes. both tasted tomato-ey to me , with little difference. the SM had a slight citric acid bite , but none mentioned on the label . MB did add CA , but it was not pronounced . SM had a ugly large sprig of basil . removed. This time I finely minced 1 lb of brown button mushrooms , a la cuisinart , and reduced deglazed and reduced w a red wine from TJ's remarkably nice. full body and mouth feel , no benzine , and not bone dry ,l but quite nice . $ 4.99. I bought 4 cases. the dreaded basil , SM , was removed. the two cans of tomatoes , the mushrooms , reduced wine ( 1/3d bottle , 1/2 bottle next time ) and Penzey's Tuscan seasoning . it has some anise in it. which I like for ' Italian Taste ' otherwise , anise is not for me. turkey added. not browned , on purpose . less work. mashed together w a hand masher. decided to add a little Benton's bacon. I cut the 1 lbs packs of BB in 1/2 , then Vac and freeze . its very potent so I use it as a flavor enhancer I lightly saute , about 1/2 cooked and add the bacon and fat to the iPot iPot'd for 40 min , on HP. it takes 20 minutes to get to pressure , initial use of the iPot. Natural release , as Im in no hurry , and this prevents tomato splatter on the top mash the mass again w the hand masher then I add some cream cheese , sort of a late panade , but I like the flavor. this is 1/4 lbs , but Ill use 1/2 lbs next time. I add it now as it might scorch on the bottom of the iPot. 20 more minutes or so . not critical almost final result . note the bacon fat , and a globule of CC. as cooking is finished , I add Dorot Fz basil now I cool the pot in a deep sink , w cold water eventually the pot floats if you leave the cold running water unattended , the pot , once floating , will slowly swim over to the water , and get dunked. I don't advise that. Bernoulli's Principle. https://en.wikipedia.org/wiki/Bernoulli's_principle as Bernoulli was French , not Itallian , the principle was probably discovered while cooking . but it applies to Airplanes it seems. after cooled , added to plastic containers refrigerated , then frozen , then VacBagged for later deliciousness this is very easy to do , as each step is not time dependent . Why go to this effort ? because ... new full sized Micro which fits the FastaPasta , resulting in and this result is delicious . Green Salad ? Campari tomatoes Garlic Bread ? didnt get to that part , but will . Bon Appetit , as Bernoulli would have said. P.S.: there were actually 6 containers . I kept one refrigerated and have been enjoying that one for a few days.

TJ's cornbread mix , as before : used 1/2 the recommended oil : 1/4 C red pepper flakes , rather than green they are easier to obtain and some Benton's bacon , sliced thinly , fried gently 1/2 done , w the fat added I didnt measure the flakes , was a reasonably generous amount . very nice delayed glow. not as ' rich ' as the loaf w 1/2 C oil . Benton's is powerful stuff . lingering aromas of the bacon frying and baking but the bacon flavor was subtle in the result. a winner , for me , for sure.

my friend baked these , down @ WoodsHole (WHPS)

I was finally able to watch the videos ' watch on YTube ' duh loved the watermelon video. thanks for sharing them.

@KennethT thank you for taking the time to provide so much detail. that last meal was spectacular.

@Tropicalsenior '' need the oven to store my skillets '' interesting. Ive used my dishwasher , thre old one , and eventuakky the new one ton store my Pyrex ( original ) collection along w various lids. I plan to use the new one to wash all the plates and things twice a year or so.

Id like to chime in , and , of course , with no personal experience nor reliable information : the iPot does very poorly w saute . its not designed for that and have very uneven heat on the bottom when used for that purpose. Ive had some remodeling folks in my house for a bit. One asked about the ' more than one ' iPot I have , and said they got rid of theirs as it ' burnt out ' . I though about this , and asked it they used the saute Fx much and they did. this confirmed for me the iPot ' boils water . and then creates pressure ' this is does very well . Id say , if this unit is well designed for saute , at those temps then its a consideration . My several cents. the iPot is not designed for saute. it might do it but it does it very badly , and , based on recent info might burn itself out. looking forward to more eG user input.

It seems the egg shortage is in the North East. 'Omega 3 ' eggs are an interesting marketing angle. Id look into what exactly the ' omega 3 ' brand is selling you. once eggs become plentiful again , and you can compair the price of O3 and non O3 . the chickens get a little flax seed , for the O3 claim. and that O3 is only the first precursor of a 3 part reaction to get the O3 you may be interested in.