rotuts
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Posts posted by rotuts
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dinners are on the early side , as its quite warm
I frequently put together a ' Curry ++ ' dinner . only use the Micro.
bottom layer : standard House salad : spinach , Campari T, window green onion , kimchi , sauerkraut , bit of EVOO.
then one of Tj's Fz curries , Micro'd
this one I think is called FieryChicken Vindaloo. its spicy
this goes over the salad , then dried cherries and cranberries , and dry roasted pecans.
I try to remember a scoop of mango chutney .
quite nice .
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Im drinking this :
right now . could not wait to try it. From Tj's
posted here :
https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/65/#comment-2454266
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went looking for a Chablis @ TJ's , to take down to the WHPS in a week or so.
found one , butt my WineBuds recommended this white Bordeaux :
it was $ 8.49 or so . I haven't had a white Bordeaux in Ions , not for any particular reason.
used to get some all time . This one is a delight. My white table wine ( Index ) is the Tj's Coastal Chardonnay @ $ 4.99
Dry , no Oak , decent ' mouith feel '
this Graves is very very nice as a complementary to that :
dry , crisp , light body : would be excellent w shellfish , and other very fresh fish.
my WB's suggested it quite a bit pricier elsewhere . After a sip or three ( very cold ) I googled it
its $ 17.99 ( USD ) elsewhere . I wouldnt get it for that price differential , but for what it is in my glass.
Im taking a bottle of this , along w the Chablis down to the WHPS to compare at the same time.
granted , grapes vs other grapes , but why not ?
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do you SV , w a vac-bag and circulator ?
if you do both , are you using the oven due to the size of the meat ?
very interested to learn what an oven ' SV ' for a large roast does .
after all , My A.O. v 1 is still in the box !
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if you are using steam as your heat transfer medium , Id let the CR thaw in the refrigerator first.
heat transfer w steam @ those temps is much less efficient over water ( vac-bagged ) as a heat transfer medium.
and the times // temps you mentioned earlier for AO steam SV might get you a roast that has some chew left in it
which might be fine , sliced thinly.
good luck
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F.S.
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no idea.
well , I do have an idea . just one that doesn't make Anova look good.
Proof will be on your plate.
thank you for the pics .
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I have no answer to you question .
nothing should dry out @ 100 % steam.
one thing Id consider : how are you placing the meat in the AO ?
on a plate ? on a rack on a plate ? how does the heat circulate on the bottom of the meat ?
where do the Jus from the meat ( as it contracts ) go ?
I looked rather down that thread , and the meat sliced by some did look very good.
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please take some pics before and after !
as I see the Rx , the AOven is @ 100 % humidity ?
wont dry out if this is the case. I have not used my AO just yet , so do not know its peculiarities .
id make sure the water reservoir does not dry out.
the rub has nothing to do w dryness . it's for flavor.
and easy rub would be salt / freshly ground black pepper , then maybe granulated garlic and granulated onion
or powder for the last two.
N.B. have you used the AO @ 100 % humidity for this long ?
thinking both the reservoir and drainage .
best of luck !
Pics always appreciated , the more the better.
bon appetite !
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I agree w both of you.
getting outside , for me , is not as easy as it once was.
MC the cat , etc.
the IDS keeps me ' Thinking Smoke '
that's it.
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things like this exist because the internet is fueled for licks.
Even clicks @ eG.
Imagine an Internet w a click tariff : 1 cent / click ? 4 cents / click ?
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rather than start a new thread
( unusual ) Ill post here :
on the ladyfinger thread , a Goya cookie was recomended.
I finally remembered to go down the ( extensive ) Goya isle @ MarketBasket , a local family owned chain
I got these to try :
they are not Goya , but from Brazil ( There is a Brazilian community in the area )
they are not sweet , and the milk flavor is a tiny bit burnt
they remind me of cookies from way back when : like animal cookies , but not as sweet.
Im going to study that Goya isle more closely .
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I agree re: IDS. far from perfect , but can be worked with.
poor @gfweb
he will be ' Tossing and Turning ... All Night Long '
for quite some time.
at least until the next sale.
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Prime Day is not what it used to be.
Back then the discounts were good ones , designed to boost traffic at the site
thus seriously boosting AMZN's stock price.
and then the Swells cashed in their Options.
These days , mostly to clear away junk.
think back to the deals on hot items , like the iPots.
year in and year out for a few years.
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Lets remember : the IDS is not perfect.
but can be worked with
and , if iin-door is meaningfull
its the right deal.
when one works with is , and the rest , is well woth what you get.
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Wrong thinking.
1 ) pull the trigger now. as its a very good deal , will not be repeated any time soon
2) Let The Box , as it did to me , Speak To You , later.
3) done.
No Jibber-Jabber . Fiddle-Faddle , just Done.
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BTW :
This
https://www.amazon.com/dp/B0DZ31N2WN?ref=ppx_yo2ov_dt_b_fed_asin_title
slides on to the existing water tray .
the Prime Deal offers
not sure why
also key :
non stick matts.
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Correct
its a prime day deal.
and a very good one :
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Its a Prime Day Deal :
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Sous Vide Chuck Roast: The Topic
in Cooking
Posted
@TdeV
tie it up evenly.
you might add seasonings
then into the A.O.
turn it 1/2 way , its only 1 lb 12 oz