rotuts

@weinoo that jambon slice looks perfect. too bad their wb site does not offer a menu.

one last thought : you can figure out inside // outside skirt if you study this : https://barbecuefaq.com/inside-vs-outside-skirt-steak/ ive tried. it just makes me dizzy.

in @weinoo reference a standard box of Iberico has 4 cuts : the secreto is 14 - 21 oz and the porkbelcy steak is 21 to 28 oz eliminating the chops and the roast so the secret is the smaller of the two diagonal thiner cuts thus based on the striated muscle fibers this is one of the skirts , the same one demonstrated in @btbyrd excellent video reference. so its a skirt. maybe @Duvel can find out which one , and what happens to the other.

Idont think this relates so much to Spain as it does to an area that still butchers whole or at least 1/2 hogs. most meat in my area is butchered in large facilities and ends up as ' boxed meat ' cryovac'd large hunks that are them broken down by vendor. MarketBasket , Stop&Shop , RocheBros all have active meat departments that break down the Hunks. Beef for sure probably not pork. in your area(s) do they butcher whole hogs ?

JT and KH had books that raised the bar considerably in their time. same w GB.

perhaps @Duvel might ask his butchers ?

there are two skits , on each side od the animal decently explained here ; https://twocloveskitchen.com/flap-meat-vs-skirt-steak/ 1/2 way down. ive had the thinner version many times rolled up , tied then cu in 1/2 making two ' pin-wjeeles ' and they were delicious. I think the thinner 0n is hard to find. stop & shop had the thicker version a while back bit its not as tender. so , on the pig L what happened to these two cuts ? ground into sausage ?

so ... where's The Skirt ( Pig ) anyone ever had one ?

all three candidates mentioned by my analysis are tasty cuts. and each may be a ' secret ' at that butcher. Im just curious to know th actual muscle name from each butcher which brings m to : what happens to the skirts of th Pig ? inside //outside totaling 4 pieces of meat ? very very few butchers these days butcher a whole hog. thy are factory processed. but if you harvest a pig in the fall probably by sending th pig out are th skits kept by the butcher as a ' home treat ? '

I actually checked a long time ago https://en.wikipedia.org/wiki/Pope_John_VI

@Midlife the chicken enchiladas that I remember and loved : two in a paper ty red enchilada sauce haven't been around for a long log time cumin/red sauce flavor I used to devoir those. th4y added a bit of GBP to them at one point I had tonight a xandle and pass them by the then disappeared forever

seems to be an advanced CrockPot temps 140 F to 200 F

@Midlife they have been # my TJ'sfprever. did you ask ?

the videos cutting out the skirt steak on that pig I do not know if the piece is the inside or outside skirt. the second candidate seems to be the blade roast which has two muscles connected by a thick ligament between the to muscles running throughputs entire length both cuts from beef are very beefy and tender if cooked properly. neither ofnthese two is the cap muscle also delicious

@Smithy that would be interesting to find out.

@btbyrd thanks for that ref. very interesting . possibly its not just one muscle group but several , depending on actual butchering and some ' marketing ' after all : its a secreto hopefully its a ' trim ' that isolates a muscle than then gets the treatment it deserves rather than its neighbors. with attractive ' margins '

@lemniscate that's a good term for it : ' smothered ' this is very much a stick to your ribs dish esp w the four tortilla moistened and the two sauces lighten it up a bit w their tartness.

a current view is that Wings don't get crispy because of the fat. this is partially true thus : par-boil : an example https://www.youtube.com/watch?v=COE96TlsCZ however , par=boiling removes at least some Ck flavour. a long time ago I learned to trim wigs of the extra fat : its a rope-like area on both the dummies and the flat if you have good trimming skills and a sharp knife works well sorry I couldn't find a ref w a pic , as its easier to see than describe .

@Maison Rustique salad dressing . but used as a sauce. YJ's refrigerat4d are quite good. I have not tried the Vegan

I made this : over here : https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/46/ Ill be making it over and over again.

this is similar to the TJ's burrito Ive been working with but a difference in prep that made a big difference to me : there are two chesses here : jack and Tj's Cheddar . I added the cheddar in an earlier version because I just did not have enough Jack. this is a cheesy dish. do not over do it , but do not skimp. the flavor and texture difference between the two added to the dish. however , no pictures , I took the Fz burrito out of the freezer , and let it sit in the serving dish in a bit of tap water . I turned the burrito from time to time, nothing critical until each side was saturated , at least one layer , poured off any extra water the burrito was still Fz. and micro'd, covered ( I have a heavy plastic micro cover ) for 2 minutes and then let sit. for 5 - 10 minutes as this was earlier in the day and no rush for dinner. the B was warmed though , so I added the two cheeses , and micro again , and let sit. the sitting part is the important part . it allowed the flour tortilla layers to hydrate. you can't see the hydration in the pic above , but wait for it. torched . the two cheeses torch differently , a plus in the end flavor and texture wise the two Tj's refrigerated " Shrubbery Sauces " and indeed, they are sauces w a very liberal about of TJ's dried green and red chili flakes . now here is the result : I cut the burrito in the kitchen , note the layering. . by cutting in the kitchen : less work at the table , and some of the sauce got into the burrito adding to the ' hydration ' this was outstanding . the semi hydration of the flour tortilla very much added to this dish. the two contrasting creamy sauces , and the dried green chili put this over the top. so : if you have a flour roll-up of any kind esp Fz , think about a little ' pre-hydration ' nice , very nice .

@Duvel very delicious looking. Outdoors A sharp sort of hunger from both the exertions and the out doors Well , a plastic spoon , will aways be a plastic spoon. a spoon from your delightful table at home to heavy for Biking ?

learn something unexpected here all th time. bet there is a WiFi version. w complex PW protection. FaceID.

@Smithy from time to time I get emails from Yoder. not very often , but with ' news ' unbelievable ! the news was this : https://www.yodersmokers.com/pellet/the-ys1500s-outlander/ Massive pellet hopper ! but get this : 1 ) pneumatic tires 2 ) a potential ' hitch ' for the PrincessMoblie ! you can take it with you ! F.D. : I hace not checked if this model has the ' advanced ' diffuser pale w the ' hatch ' , by removing that , you get very high heat , on grill grates , or a conventional grate. maybe you can convince Yoder to make a model with HighWay Tires , and you are willing to do some testing This has that smoke stack thing-ey the WHPS unit does not . Wow . ' Smoke-Stack ' envy for sure. ( actually , they are very useful for this full volume of cooking )

@TicTac what bourbon brands would I look for in ' airline ' size to try Im sure the best stuff is not bottled that way is there any brand that is representative of higher end ? hopefully , it still tastes like bubble-gum