rotuts

@Darienne Trader Joes has these : they are sealed and shelf stable I use them , more or less as you've suggested I understand readily available in Canada Id love to have a similar product , shelf sable in other styles , cuts and ingredients . being right there in front of me as an add-in

indeed. however , it is something that needs to be done.

Amazon : https://www.amazon.com/Birds-Custard-Powder-Ounce-Canisters/dp/B000MO8G28/ref=pd_lpo_sccl_1/131-5570512-5638352?pd_rd_w=0tB7J&content-id=amzn1.sym.116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_p=116f529c-aa4d-4763-b2b6-4d614ec7dc00&pf_rd_r=J67D5G365DH5A4HAEAV4&pd_rd_wg=DzhIf&pd_rd_r=2d104508-579b-4093-bb3b-64b1cb38f1d8&pd_rd_i=B000MO8G28&psc=1

@Pete Fred A very fine way to cook at it : ' dans le(s) plate ' Im looking for that powder.

just to review : Ive caught BlueFish off long Island . not Surf Casing but from a boat , w trawler sort of things hooks and such , added to the Sea from a small boat . via , CB , ( remember those ? Trucker sort of stuff ? ) I took home several Blues My cats came out , as I die the trimming out side and Blackie , the Major Domo thought he would have a few for him self twice or more re his body weight some cat growing from him no mater the cats , both Blacke and ihis sister got a fine share , ' sushi like ' and I grilled some filet , and froze the rest . fresh bluefish , and I really mean fresh is very different than than what one might get at your favorite FishMonger the oils in the BF seen to change very quickly over time

I have a chamber vac , oil so Im not in the market for an other in terms of the depth : Id be interested , as a seasoned Theoretician : how thick a ' chop ' ' roast ' ' blocks of 2 x 4 's ' would comfortably fit and get vac'd ? in terms of hight . bags that fit any machine are much cheaper elsewhere pick your place and then get 300 or so , various sizes and then work from there if new to Vac's you will pic a size that has extra room , eventually as you get those , and they can be cut down easily for smaller projects . and , when you get your Advanced Vac'D certificate , 'make your own " you will add Vac'D items in a bag , with head rm the freeze the contents and then pull that bag out of the freezer take what you need , right then and re-seal that same bag has been woking well for me for some time Bell's seasoning its a power best purchased 2 or soo weeks before the American Thanksgiving not just fresh , but at 1/2 price set for years , should you plan carefully

for review and I.D. purposes , this decanter appears several times in https://www.imdb.com/title/tt15282746/ Drops of God the same style appeared several times in the Netflix's https://www.imdb.com/title/tt4003966/ in the Presidential dinning room ? the Mayor's ? Im guessing the large surface area helps red wine ' bloom' . my favorite and preferred vendor ( 1980 ) ( hee hee ) does not seem to carry it : https://us.baccarat.com/en/tableware/decanters-and-pitchers/ just as well. I drink mostly white wine these days .

i had to replace a dry pump once . with home use , I hope no one ever goes through that expense and disappointed . it did get me to $ 0.04 bags so there is that .

re : bags :: https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/6-x-8-chamber-vacuum-sealer-bags-case-of-1000/ 6 x 8 : https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/6-x-10-chamber-vacuum-sealer-bags-case-of-1000/ 6 x 10 and indeed 3 " depth is limiting a nice 2 " ' chop ' ? might b fine , understanding the capacity limitations

Ill say this : should this have an oil pump and the bags come from a ' general ' source https://vacuumsealersunlimited.com my old source its well worth looking into . if a dry pump , then , its longevity might be different . how large are the largest bag it fits ? what vacuum does it pull ? the lid looks flat , vs a dome dome might support higher vac's which might not really be important the price seems attractive if well made and the bag size is not proprietary and water vapor does not damage it might be a fine item for home use ed,: 100 bags , $ 30 USD :: $ 0.30 // bag. $ 0.04 // bag ( back in the day ) wild be more interesting .

@TicTac it was giving me the a whole new way to consider food and its cooking and Im not that revolutionary , so I offer I love to see more on the above , and the are those ' wraps ? ' how did both turn out on the plate ?

@weinoo interesting. do the scales stay on the ( now cooked ) skin ? as @KennethT said : " It's really hard to descale a piece of fillet without getting the scales all over the " Ill add ' place ' and tomorrow , the few under the refrigerator will let you know about it.

@Okanagancook I completely agree with you . the large are easy to peel , and have much more asparagus flavor then the thin spears . the thin spears are attractive on a plate though .

@liamsaunt interesting menu . thank you for sharing.

@Ann_T perfect looking pancakes and i bet delicious to boot. love the little nubbins , here and there a few drops of extra , tasty batter ? worth doing , as I recall.

@Duvel interesting. as I understand your use of collar and the pics of your various pork collar cuts: your collar is a cut of the entire neck muscles and if a full neck the vertebra has been moved. the blade is lower down and under the scapula. having a few extra minutes some day ask your favorite butcher about the under scapula ' bundel' Id ask a butcher about a collar , but Id just get a stare .

@Pete Fred very interesting on th ' raw ' aspects of your post. certainly , successful bureaucracies eventually serve the Top most Top after all , they got there ? EU , as I understand it , has a very nice and delicious one in Brussels , very tasty ' canteen ' as , possibly , back then , the NATO command Sooo how has the EU decimating FR and , back then , GB raw milk cheese ? missed your milk ? you might be OK for a bit. as I understand it the EU has other concerns

@mgaretz tri-tip is unusual in my area but Ive had it a few times , SV delicious. meaty , beefy . @Duvel in your area , does a ' 7-bone ' cut of shoulder exist :? : do not know why the best part was cut off the 7 bone you see , upper left. there is a hunk of meat , below the ' blade ' scapula that's the 7 in the pic : mid left the issue is that very tough tendon running down the middle on th ' steak ' easy to deal w on the ' roast' version ie both those muscles you see above but whole. have you seen that in your area ?\ keep it in mind.

I completely agree on the ' crunchy ' baking give you crunchy in a sort of continuum , and it does not require your immediate attention as it evolves . extra time for Personal Beverages the blowtorch also works well . but at the blowtorch ' time ' : Im ready to eat thus patience has lost out to hunger . and then there is burnt . I know that its just me that has had these experiences . SV touch ups are a different matter . Im a bit more patient then.

@KennethT im familiar w small dried shrimp not ones s large do you rehydrate them ? @Ann_T fine looking burger the sort of challenge to eat I enjoy.

@liamsaunt Excellent ! looking forward to visit.

@gulfporter thank you for the explanation of the Tortas and what you do with them and the ' delivery ' extras ' not extra there but unusual where I live. extra tasty Id bet.

I have that same knife and use an old zip=zap to sharpen it. the ZZ has long been discontinued it was a short round ceramic sharpener you can get ceramic sharpeners in many sizes from a good woodworking store and the dog // sandpaper technique works very well

@C. sapidus ''' I will make this again, but jazz up the flavor a bit ''' for braised red cabbage : consider adding a pinch of good quality aromatic curry powder .

@TdeV I think you have a fine RiceCooker , and the Ultimate book is outstanding if you want to add something w saute like characteristics do that separately . then , decide when you add it to the Rice Pot . at the beginning ? the Middle of cooking ? at the end ? think about it. Ive enjoyed adding ( at the beginning ) slices of ginger ( sliced from frozen ) and lemon grass ( not easy for me to get , so from peeled Fz ) in slices easily retrieved from the finished rice. and , my favorite chinese sausage ( de skinned , sliced USA versions ) porky , a bit sweet Ive added 1/2 way though k thinking a full cycle would be too long for the sausage but who knows. so think : at the beginning ? midway though the cooking ? at the end , and let steep for a bit. RC's are wonderful and versital push button items . no WiFI or BluTooth ( just yet )