rotuts

@RWood and a very nice glass

I continue to make my Pork Carnitas Logs. Set II : 48 hrs SV , 130 F , rapid chill . GE-IDS set to 200 F , logs placed at start up. takes 20 min. 200 F 1 hour , then 180 F , and rotation each hour . these are 4 hours total : sliced in 1/2 , Vac'D , and Fz. PCL III is in the GE now. I plan on making 5 - 6 total. very good for sandwiches , actual Carnitas , and etc. my goal is to get the tenderness from the SV , and the smoke from the GE. I like the final temps to be less than 145 F the bag Jus is saved , and Fz into a brick , and Vac'D and Fz . its delicious , and I plan to use a tbs or so from Fz for Carnitas.

After the heat wave ended , one of my favorite dinners : Linguini w fresh Campari tomatoes , Durot basil and garlic , two eggs , Penzey's Tuscan blend for the tomatoes , Tj's parmesian-ish as delicious as its always been.

@OlyveOyl Wow . looks delicious. Im not sure what a brioche pinwheel is some sort of brioche bread or other form of brioche flattened , then filled and rolled , the sliced ? love to hear more of how you did that. TJ's has brioche bread , Id love to use that for a ' roll ' thanks

@&roid very fine technique on those coatings. If one doesnt want to do the very very thin coatings on a hot hot grill, after the first thin coating and heat , let the surface cool , then apply the next thin coating and heat up until cured. cool down , and repeap this takes quite a bit longer , heat , cool . heat but you dont have to hurry so much evening out the oil each time. Thin is key. the thinner the better.

@Dejah no matter what you do , check all the information you get from the internet even @ eG w the dietitian that directly deals w renal failure patients , if you can. information here is far more reliable than the internet at large. renal failure , subsequent dialysis , if a serious matter . but the good news is that the situation has been figured out by professionals for a long long time , thus , confer with them . its science , not influencer hocus-pocus . however , dietitians can be a bit weak on ' flavor ' work from what the patient likes , check the Na, K, PO4 , then add flavor.

one other thing : isopropyl alcohol , on a paper towel , works nicely at cleaning the window , etc and does not leave a ' perfume ' like commercial branded cleaners. works better , and is cheaper.

@JoNorvelleWalker I used the packet that came w the unit , I dont recall what they called it the smoke was sweet , so some sort of fruit wood. did have the aroma of cherry . that went into the several turkey breasts I made. very nice flavor , not harsh , sweet , pleasantly lingering. I two bags from https://cookinpellets.com/ one is https://cookinpellets.com/premium-wood-pellets/ the other 40 lbs is 100 % Hickory. that one might move down to the WHPS some day. I dont know what the shipping charges are for several of their 3 lbs bags. Home Depot sells some , as does walmart and Amazon. look for a fruitwood blend. go for 10 lbs bag , as its considerably cheaper.

As I thought.

@JoNorvelleWalker Congratulations. the two add-ons I think are very helpful : the ( seni ) disposable aluminum drips pans ( line them w parchment paper ) and the non-stick mesh for the shelves. the little plastic slid on ' filter ' for ease of draining the water // spent pellets is nice. I got that as I needed a few bucks for free shipping. now that I have It Im glad I got it. currently my projects are the bacon wrapped boneless country ribs ( pork dark meat , mostly. Set II chilling after 48 H SV 130 F. Thursday in the GE-IDS , as its going to be much cooler then , they claim . the three units will all have ground garlic , ground onion ( powder ) then 1) ' M " ( Mexican ) = adding fresh ground cumin 2) ' F " ( French shy not ? ) = adding dried rosemary and dried thyme , crushed , not ground 3) ' S " ( Spanish ) = adding Spanish smoked paprika flakes . again not ground. from SpceTereckkers Im adding a decent amount of each seasoning , as I want more of that flavor to be evident. set III is in the SV'der , again 48 H 130 f Sat AM Ill go by MarketBasket early ( cooler ) and see if I can pic up a set or two. my plan , over the next 10 days or so , heat permitting , is 6 total sets why 6 ? generic , but god quality bacon , was on sale last week and I picked up enough for 6 sets of something or other and Fz them. P.S.: @JoNorvelleWalker : I coudn't possible run the GE-IDS in this sort of heat.

@AAQuesada nice. I was not aware of them. bookmarked for future use.

@ElsieD hopefully the started is active. you can add to what you have now , Id give it a bit of time to get adjusted to your room temp then double the total volume : 1/8th cup water and 1/8th cup flour , at room temp. leave it out and let it ' grow ' , then do it again , etc until you have twice the amount of very active culture that you plan to use for your first Rx. then when you get it going , keep it out of the counter for a few hours after each addition , then refrigerate. bring to room temp for a few hours before you use each time . you want the amount you use to be active.

this is a good ref: https://www.kidney.org/kidney-topics/hemodialysis-and-your-diet you want quality protein , and pay very close attention to the potassium and then the sodium., and phosphorus . herbs and spices should be just herbs and spices w no add-ins . if you are in touch w a dietitian that covers renal patients , run your Rx by them . dietitians can be very helpful in these cases.

@Dr. Teeth you have a second propane jug , standing by , now ?

No question , Pecan is Best. they do use too much icing , but that can be dealt with. Did they have a pumpkin , around Halloween ? or has the heat boiled my brain ? Pecan . Period ..