rotuts

i would eat fresh fish frequently if it was the sort that I get down @ CapeCod while visiting @ WHPS. Im very fortunate that I can afford it. when visiting my father , years ago , Id get fresh wild salmon 5 days a week , frim Cook's Seafood in Menlo Park. getting there in the morning , I could see the owner looking over several fish , some still wiggling ( all most ) its my favorite fish . The seafood outlet in Falmouth had salmon , but it was not local . so i got the freshest local and enjoyed every bite. Id pay quite a bit more where live , there is a large fish market one town over but the fish there is not fresh. now , in thinking about irt I might look into wild salmon on line : your favorites sites are : thank you .

@Shelby Elegant . Kudos your way . BTW : for this Season , Im offering IDS // SV CkDrums for shoveling snow , esp. off the top of the Hylander ( 1 extra CD for that ) you can use the snow to keep the CD cold until you get home .

$ .

PawWall just as well ...

The Cooper is a featured Ad on some PBS cooking shows. The unit looks elegant. Ive gone to their website , and the idea is very interesting , saving the installation of a 220-240 V line. however , as far as I can tell , the batteries in the range are not consumer replaceable when they meet their lifetime end. and those batteries, in that application , are a fairly new item . now .... if the Cooper came with a Steam function , a la CSO , ie a reservoir etc I would not be sleeping well , until I at least saw it in Action , at a high en appliance store. there is one , on the way to TJ's where I live.

Good question . the finest non-SV turkey I sued to make started w Jacque & Julia's method ( demonstrated on the PBS cooking series , and a mighty fine one it was ) where the legs and wings were trimmed off the carcass . the back was then cut off , and the breast meat on the frame of bones , was place on top of the stuffing . the thigh was boned out and stuffing was place in that and tied , then the legs were placed alongside the fram , as were the wings , then the whole thing roasted to your desired doneness. I then added a small twist : I boned out the breast ( 2 ) and kept the skin on and flopped that on top of the stuffing. I could then make two ' bags ' of stuffing for the breast to sit on 20 - 22 turks back then. everything was cooked perfectly . so , neither tie nor dont tie : bone out ! P.S. : @gfweb if yoy have enough breast meat left : re-bag w a little gravy , and re-therm to the SV temp. nice way to make multiple hot oven faced turkey sandwiches. add some stuffing to the bag(s) individual servings , just as good as the originals.

@KennethT would you share how you did those duck legs and potatoes ? I have a CSO , and potatoes , and can look into a pair of duck legs. that duck look perfect

@Dr. Teeth ''''' We overbought on turkey '''' impossible. one can save for later easily. in a a while , possibly shorter than you think now an open faced hot turkey sandwich , would hit the spot . just saying. we all know this , but ...

@TdeV so you say and Im sure that will happen tomorrow

thank you I pulled the unit out , very nice . the inner pot has less indicator line than the original Im using so Ill use the older one the plastic small reservoir , you attach to the back , for .... is a bit if of a mystery for me to install , just now Thomorrow !

I have an InstaPot Ultra 60 still in its box Id prefer , esp if I have it , and InstaPot where the cord unplugged from the unit . Its a very small think , but .... do0es the Ultra 60 have that feature ? I looked vis Goog , and got no info. thanks

good points . thank you . Ill continue w Smoke , then SV , as its wasier that way the CkDrums are dry out of the S&S pack , and the SV bags stay sealed , and pasteurized .

@Smithy a very fine ' strip ' it is. its been a ' mice ' week but on Sunday , not in line w the weeks ' strips :

ive been doing off and on smoking for some time . outdoor w a pellet container on a closed Weber ( cold ) and the same w the Weber ' Cooking ' these days , I have an InDoorSmoker https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/#comment-2412421 and am an big fan of SousVide , for many variations. My Question : any reliable information of evaluating the results : 1 ) LowTempSmoke ( for me IDS , 85 F , 3 hours w turning ) then SV for the appropriate time for the item InThebag : fowl : 142F , 8 hrs 1 ) juts do the same thing in reverse SV the fowl , the ( saving those Jus'es ) IDS for 3 hours . rebag , Fz. Id really like to know if there are notable taste differences , between the two . thank you.

@Paul Bacino Those Shells are going into my Pasta p0rn folder . they look perfectly fantastic. Lasagna /// Cannelloni al Forno /// Stuffed Shells are my favorite Italian .

@weinoo nice Fell off the truck , did they ? late '70's , I used to get swordfish that didn't fall off the truck , but was still on the truck thick-set dark Italian types selling it in the old Scully Square , BOS. 1/4 the price of fish mongers right around the corner . only swordfish . very very fresh it was.

gallon ( or two ) => Potato Salad => ' Church Lunch ' , etc.

@Smithy Excellent . a sort of Dollar-Cost averaging . Commodities Desk version . https://www.investopedia.com/terms/d/dollarcostaveraging.asp

@japanesegeek that's the place. Their chorizo is quite good. lucky you , no shipping charges , which were significant.

@jedovaty Interesting is the "" La Española "" that makes and sells top end ' Spanish chorizo ' but made locally in CA ? I used to get some of those Chorizo's and they were very very good . same as in Spain.

@weinoo excellent. Im sure you will pick out the tasty ones. Its a long trip for me to save $ 1.99 // pack .

Campari tomatoes are on sale this week @ Stop&Shop $ 2.99. went by this AM after a stop @ TJ's @ Tj's the ' crush ' has already started , but not so @ S&S . Im posting as these were quite large for Campari's , and , they are very fragrant . bought 4 packs . will be in the Linguini in a few days. Sale ends Wed. so good luck

@liamsaunt wonderful looking food and vistas . thank you for the menu's

Ive been working w chicken legs recently , as Stop&ship has them on sale , $ 0.88 - $ 0.99 // lb. the trays have 10 - 12 , depending on the size of the legs. I try to get the 10 / tray , but it really does not matter that much. Initially I removed most of the skin from the legs , before using the InDoorSmoker for a 3 hour smoking session. I decided that was a lot of work for not much return , so now leave the skin on. after smoking for 3 hours , ( one tray at a time ) some go into a vac bag and get SV'd for 8 hours , rapidly chilled , etc. and several trays get turned into concentrated chicken stock , after the smoking. what was missing w this stock , although exceptionally delicious this way , was Maillard-ing some of the meat , for that ' brown' flavor So : I cut off most of the meat from the CkDrums and saute'd them in a 10 " Fondless : scraping up the Fond from the pan and adding it to the iPot I did two trays here , and the second set the next day that brown gell is the result of the first day's stock making , resulting in I then used this ( and the potato that snuck into the pic , for a ' creamed roasted chicken ' dinner over here : https://forums.egullet.org/topic/167297-dinner-2025/page/95/#comment-2463334

over here https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ I made roasted smoked chicken stock then I made dinner mise no added salt Campbells cream of Ck soup. had not used this is quite a while. its quite chicken-ey two scoops of jelled roastred Ck stock Diner peas , drained and ready for the Micro , top R Jell from one of the SV bags w the SV'd ChDrums . used one drum Chicken added to the creak of mizture . standard base I micro'd for starters 3 Idaho's then CSO'd them until very crispy . 425 40 - 45 minutes I chop them up while very hot , as they are easier to eat this way , vs cutting throuhg the skins w a knife later on the plate plate w peas and potato ( very hot ) added the micro's chicken mixture note the sauce along the rim of the plate . a House Specialty ! I knew this would be good . It was much better than good . the roasted creamed chicken was outstanding a real keeper for me , and most of the work is done in advance , and each dinner is very easy to assemble.