rotuts

@TdeV you vsn DV that chicken. but w a brinw like that , it will taste better roasted.

Well all , over time , have are personal Batterie du Cuisine ., developed over time , changing situations and finance. That very very sharp Utility knife , and razor edged Watanabe's, along with their partners , the appropriate cutting board. Storage container ? The end of the line for your fine work ? not that vital , as there are many options. In my case , these days , I cook in stages , and purposely generate quite a bit of Extra . @JoNorvelleWalker asked recently , what do I due w so much ' extra ? ' well , it starts w a container , that then is frozen , and then its contents are Vac's : these containers used to come from Target , way back pre-pandemic . then MarketBasket carried them , generic , blue-top : the contents fit the medium VacBag , which I have a Zillion : its under the container . the container holds 24 oz or so . the frozen contents fit in the bag you see above , which then ends up down stairs in the New Frost Free Freezer . I looke the other day @ MarketBasket for a few more , and they styles had changed . Horrors of Horrors. so I looked into them @ Target , having the RedCard ( 5 % off , free shipping , no visits to the the store necessary ! ) you see a pack of 5 next to the VacMaster. this size is as vital to how I cook these days , as ( almost ) the Watanabes ! ) I use them for Ice Bricks : these are easily made in the hew refig , and vital for cooling rapidly , SV bags , and iPots the cooled food , non-solid get an overnight stay in the refrg Pork Ragu , in this case , but also stock , gravy , and the like. this creates , in the downstairs freezer , a library , mostly on the door , of Frozen Bricks : they fit nicely, don't they ? other items fill the main chest : for future use , becoming something else later. So , as MB didnt have this vital pice of equitment any more looked at Target , and they had them. order 10 units . $ 2.45 // unit. that should last for a while. these are reasonably durable , not disposable. if I ' lost ' any , its was because an Ice Brick got rapped a bit too hard on the counter , and the corner cracked. no big loss now with these replacements but FedEx delivered the Target box to the wrong address . Horrors ! so Target sent me a replacement ( 10 Units ) then FedEx or the person who got the initial box delivered it to me , and Target did not want it sent back : now 20 units == 100 ideal storage containers for how I cook these days . the Estate will be happy. , as am I . your storage containers , eventually ,as your cooking style ages , are an important part of your Batterie du Cuisine.

@RWood that's pretty much as I though. How deep do you cut to get such a nice ' spread ? ' I get the idea , so , no pic needed. thank you

@RWood that looks delicious. The next time you bake a similar loaf , will you show the ' slash ' you make before you bake the loaf ? Id like to see what it looks like that then gives you such an attractive ' boost ' thank yu for sharing.

Did they Glow ?

this is my last ' Pork Log Ragu ' for a while. I had one set of nice county style pork and de-salted bacon , that I didnt get to due to the heat , but Vac'd it , and decided to make a set of Pork Ragu Bricks as its a cooler day . same idea : SV , wrapped in desalted bacon an orphan got IDS'd w/o bacon , as ran out. the 2 lbs of mushrooms , cuisi-minced , browned , then the pork : the pork-pic is for our Pork Expert , @Duvel. this time I wont add cream cheese . although it adds creaminess , it mutes the outstanding Porky-ness of the Ragu. and this batch wilol be Thyme // rosemary . no Penzey's Tuscan Sunset. bottle of Cote du Rhone of course !

@JoNorvelleWalker Id say if you get ' skinless ' : dont air dry , you are drying the meat . season w your favorite's , but try a wet seasoning then IDS on a much higher heat : like CSO'ing , w smoke and heat pull for juicyness , rather than low and slow smoking. have not done that yet.

@JoNorvelleWalker not necessarily. it was an experiment . I know you get most of your groceries ' on line ' but consider looking into generic bacon , the full 1 lbs version that version has ' fat cap ' ends , which are trimmed off for the 12 0z versioons. you want those . then , if you can , de-salt the whole lbs , 24 hrs , very cold water to keep the fat firm , in the refig. changing the water once or twice . then use that ' pork belly ' to shield longer term IDS meats. tie them up . stretch the bacon ! something to think about. works vey well . does not need to be thick at all . or use chicken skin that comes w the ckicken // turkey .

@JoNorvelleWalker Thinking about this : the legs I used were mostly covered by skin. that skin was inedible , but MC found it , sliced up , quite tasty. the exposed meat's surface , did have a bit of a chew to it , and some of that got trimmed for MC . so , try it again w a thigh w skin. and if you get that extra skin flap , tie it around the any thigh thats exposed. that might work.

@JoNorvelleWalker that's a shame. you might iPot them for stock ? adding the tough spare ribs ?

1/2 lbs RocheBro 85 % ground beef ( very fresh , service meat counter ) RB ColeSlaw ( nice nip of horseradish ) Tj's Campari , w Penzey's Salsa & Pico . forgot the window green onions. Burger was deglazed with 19Crimes Red , 10 years old ! https://19crimes.com/collections/wines/products/19-crimes-uprising-red-blend but a different label , of course. it was $ 5 back then , 6 bottles got lost in the basement. allthough 10 yo is not Petrus , still a table wine , but quite a peasant surprise smooth , mellow , lots of grape flavor . the entire bottle disappeared !

@JoNorvelleWalker did you trim out the fat ? I was thinking of thighs as the next project , however , in my area there is a flap of skin//fat always included that , after removal , is about 40 % of the CkThigh. Ill keep an eye out for S%S , as their drums were significantly better than MarketBasket.

@Duvel Pleased youve found such wonderful places and thank you for sharing.

what happens when you air fry , a new feature , w the heat ? ''' I feel a slight warm breeze coming out then too. ''' is the oven not sealed as the CSO I was ? or is the ' seal ' selective ? ie for toast , but not other functions ?

@Kerala will you try to cook something similar but not wrapped in aluminum foil ?