rotuts

@Tropicalsenior it looks quite delicious to me ! reminds me ( here we go ....) when I beginning to truly cook for myself Betty ( of the Crockers , GM ? ) had boxes of cake mix and boxes of ' frosting ' with in your reach . I used to make 1/2 box , of Betty's chocolate offering , eye balling it. and then use the powdered frosting w flavors ( chocolate mostly I did eyeball the peppermint ) Id like to stay , 1/2 box :: 1/2 box but more frosting is more frosting. the frosting box got : room temp butter , mixed in w a fork and a drop or two of milk , for creamy-ness the 1/2 cake did last a few days , frosted just not too many *** still alive today ***

@Kim Shook im very happy you tried this. I recall you've done 'sausage and biscuits ?' white gravy ? try the same w this cooked as above first.

@Kim Shook nice ! I had 3 -4 or these and the fat content does indeed vary , sometimes on the ' upper side ' I had several slices , nice and crispy right out of the oven they were all fat , but crispy and crunchy I inhaled them. so the fat content can vary I had some just like the ones you cut . I save the fat , in the pan , for later .

@lemniscate what a find ! were the cutting blades still sharp ? were you able to remove them and keep them sharp ?

@Ann_T I can taste what's on that plate ! even better textures : creamy gravy ( not the same as Jus ..) on those dynamic biscuits : crunch on the top , but not all the way through.

Dried.

I believe I first saw these via @blue_dolphin I got around using it for my TurkeyRagu ( iPot ) here is 1/2 brick resealed and kept Fz Ive learned to thaw semi-solid and wet ingredients out of the SV bag. messy otherwise 1/2 bag boiling in the saucier I try to add just enough water so it evaporates by the time noodles are cooked I stir as they boil , and use a fork to separate the noodles as they cook I try to get my initiaL water volume so most of it boils away , but there is some left in the bottom of the saucier so no more water needs to be added to the finished pasta , and no boiling water needs to be poured off. the TR heated in a small pan . the TR is not that red. topping the noodles . mixed up toppings : Window green onion tops , Tj's parmesan-ish the noodles needed about 30 seconds longer in the water, and the final dish needed about 2 Tb more hot water but it was very easy to do , and eaten right out of the saucier . this is a tasty dish ,

@Duvel that beef looks fabulous and nicely age from the color. in your various markets what sort of different ' grades ' of beef are common ? the slab you have does not look like ' Supermarket '

@Smithy that's very interesting . was the wimpy-ness : salt related ? Id guess not . consider mustard seed , what ever you have added whole to the next bath . and other flavors : whole bay leaf , possible whole black pepper corns ?

@blue_dolphin well. ..... a mighty fine company that offers high end coffee roasting equi9pment https://aillio.com and I do have a Bullet added this to their armamentarium today : nice its 1 April , is some places ?

I feel a bit bad : the dinner @ Le B above was 2 k for 4 people . Ive made changes . eventually , I hope we all get to the age where we write certain things down. legibly .

@scamhi wow . congratulations . two of my very favorite items. bet the combo was delicious .

@paulraphael as @gfweb has suggested using pellets in a PID controlled setting w the hardware being accurate and well made is more or less effortless . esp for very long cooks , at low temps. it is important to get quality food grade pellets and have a convenient source. the WHPS 20 lbs bags cost ~ $ 15 a bag. and are top quality . eventually WHPS will restock by the 1/2 , or possibly full pallet 20 bags for the 1/2 pallet. getting pellets should not be an issue if you choose to go the Pellet Way. as mentioned before https://www.youtube.com/@RumandCook/videos gives one a fair assessment pf the Yoder. although as time goes on , sites like this do have a commercial interest in the number of views. the WHPS is not disappointed w its hardware.

Im hoping this is the proper thread : a friend of mine ( WHPS CEO ) was down in NYC w his wife visiting daughter #1 who will graduate , in a month or two from a local trade school , P&S. however his BIL//Sil invited them to dinner here : they had : ''' Amuse bouche, tuna tartare, scallop with caviar, lobster, Dover sole in brown butter, halibut, pistachio ice cream thingy with gold and silver leaf, chocolate birthday cake, sorbet thingy. 2 bottles wine,poiligny Montrachet, Santany ''' it was also his wife's birthday , thus the chocolate cake , w a candle ( one unit only ) the staff did not sing that birthday song. Im told the bill was a little north of 2 K. 4 people I did not ask what that P.M burgundy went for. I love the very large plates , w the small sink hole , making 1 Tbs of food a bit more impressive. the meal was said to be spectacular . they dined on the earlier side , and the restaurant was full.

nothing really new from the WHPS chicken , from tim to time as previously posted. always said to be outstanding. coming soon : semi boneless leg of lam , properly trimmed out and tied might be low and slow , or more standard temp seasoning determined locally. Im betting as the weather warms up , it will be used more often. all in all , I think an outstanding purchase.

@lemniscate excellent. I did not know those ' tube ' sausages were called chubs. I personally prefer Jones chubs to others ive tried in the past , when the J.C's were on sale I purchased a few . the J.C.'s were the sausage I used in my turkey stuffing ... so Id put one hub in a SV bag, Id cut off the metal rimper and SV the several , @ 130.1 , until pasturize the freeze. Id slice off a tranche then , just get color soon easy side and have breakfast sausage ! ie I didn't have to pay much attention to it, in a pan on low heat. so its an idea that's worth thinking about.

@Duvel excellent. do you have one of those shave dried tuna thing-ies ? back when I could see one for myself.

@Duvel looks very tasty excellent passing work on to the consumers themselves how did you use this: a favorite of mine in the darker shades.

re : your refrigerator : TV in your refrigerator's door ? Ha ha ha Ice maker , w cold water tap ? this seems standard at a sort of level then your refrigerator has to be plumbed in and you might want to check how much space the ice maker takes away from your freezer I still remember how to make ice , and I have a bottle of cold tap water inside , on the door area , next to the Whine !

P.S.: Ive seen kitchens where the stove was in a corner but at 45 degrees again , counter top both L and R of the stove were at 45 degrees to the stove , and not in line have no idea is the stove had to be at that place for other reasons . 45 degree stuff at the corners is very nice , and doesn't take up that much additional floor space. also , ' pull ' your counters aways from the wall rather than standard , this gives you much more counter space and get a splash guard all round your counter 3 " is very nice, and oddly costing more than you think but well worth it . my counters are corian , so the splash guards are integral to the countertop ie made in one piece if marble , the splash guard is glued to the countertop.

@Kahrs consider your kitchens corners. years ago I went to Home depot and got the ' medium ' grade kitchen cabinets . they are fine. also w sliding ' trays ' in most lower cabinets. I have a window very near a wall , and that was over the sink. HD suggested that corner have a sink ( that's where the pipes are ) but the sink was turned 45 degrees. ie it faces the corner , but right by the window it gave me elbow room both L and R of the sink , and to the L where there would have been nothing if parallel to the window and bit of counter space ( not that much , but useful doing the dishes ) and a narrow cabinet below that holds cutting boards and wire cooling racks this made a big difference . hope you get the idea . best of luck !

of course eG would have a thread or two they are ' chicks ' and when fresh , one, possibly no more than two are tasty and seasonal .

@ElsieD Id do them just a you have . maybe add a 'peep ' and a raspberry sauce. for flavor and color

@Duvel excellent . as your current effort , as I understand it came from Fz Squid if you froze the squid from an ultra-fresh purchase vs from a reputable Fz product all freezer seals being ' tight ' would you notice any difference ' on the plate ? '

@Duvel one of the several food items Ive never used regularly is squid , which I love. you've done an outstanding job , using something i should have . ' Stuffed Shells ( calamari shells ) ' when you bake squid , how long do you allow the squid to bake to go through the ' Tough Phase ' ?