rotuts

@lindag I could not figure out wbat the electric opener was from the pics I scrolled down and found out on the video.

@mgaretz nice . covering up that spinach w the cheese.

@weinoo correct . you've found your Personal Roast . that's all that counts . you do , of course , clean your grinder , from time to time ?

and by saying the above , I dod not mean to be snobby in any way. once you get to your personal roast level you then work on your personal blend buy trying all sorts of green coffee maybe then selecting g two , no more than three for a Personal Blend. more than three in the blend might give you an uneven grind that's what they say . ( OK Tom @ SweetMarias ) and when you taste that cup for the first time All Clouds Part . a true story , of course if something if off a bit on that first cup it might be that ExLarge pepperoni you had at midnight.

if it were not for the smoke ( coffee-house aromas are fine ) people who really appreciate their Cup would be roasting

home roasting is very easy once you ventilate the smoke .

I had lived in Europe , and when I was 10 or so , had espresso in Spain. often , w my parents . fast forward while in college , I visited NYC , and walked up from streets w very low numbers to the Metropolitan . on a street w a very low number , there was a sign having out " The Perfect Cup ' a cup w a saucer . intrigued I went in . there were large burlap sacks of green coffee beans. I got their book . read it over and over. Im fortunate to now roast my own , starting w a Melita roaster that was worthless : it only roasted to light brown. step by step from one burnt out roaster to another until I have the one I have now. my cup is now almost completely up to me. SweetMaria is responsible for the the green beans.

@C. sapidus that looks delicious. do you use refried beans ?

@&roid yes , certain cuts of generic pork and chickens can be had very reasonably if you wait for sales. Stop & Shop is a large N.Eastern chain its ownership is , oddly , Dutch. that's where I got corned beef , os good quality before St.P's day for years. they had St Louis cut and vac'd pork ribs not that long ago on sale for$ 1.77 //lbs WHPS got at least 4 for they Yoder but results that were said to be outstanding were poorly documented. Im working on that.

@&roid hope to get more info as mentioned as there were two pork hunks , it was decided to wrap one , over an aluminum pan , to preserve the juices when done , then shredded over those juices vs just straight up to the pre-determend temp point. the wrapped then rested in the Yehti im sure it was kept warm for some time . rest : TBD I hope.

over the weekend , the WHPS did two pork ' picnic shoulders ' as they were on sale : these were done evening === > overnight one was wrapped ,in an aluminum pan , the other not . rested in the Yeti . w a Ridge Zin. more info later I hope

@heidih I also remember very few cucumbers made it past 6 " . if you made it to 8 , you hid yourself well. I specialized in ' stone ' fruit : apricots , peaches , nectarines, plums.

@heidih my mother did this all the time when tomatoes large and small were ripe. and w other veg right from the garden.

@gfweb your article mentioned a particular style of tomato for this : it had ' the warmth of the Sun in it ' I grew tomatoes for years , which I started in Jan seeds indoors its true darker large red tomatoes might have more tomato aroma when nicely ripe the Early Girls I harvested , when warm had plenty of that same warmth . the got cut into 1/8th or so and went right into the cooked and seasoned linguini all summer long. nothing like the warmth of a just picked home grown tomato.

@Robenco15 odd that maker of a ' quality 'pan would give such odd seasoning directions .

@Smithy Tri=Tip is u unusual here . they were on sale here some time ago . labeled to be Prime , but not sold that way . the butcher showed me the box , that had various cuts all Prime. after all the 1/2 cow is labeled prime. , not just a few prime cuts . I SV'd them , then used them for roast beef sandwiches and they were were outstanding sandwiches. but I did it at 130.1 I would have loved to have done one exactly as you did then when cooled , sliced thin on a slicing machine . the whole TT , and either use for a sandwich , or Vac as such. @mgaretz 's technique is absolutely be the way Id go now if I had some nice try-tips. if I were doing this for sandwiches , Id do the 3-day refrigerator cure with RedBoat40 , then SV as @mgaretz does.

@Robenco15 where did you learn about salt curing ?

Sugar , whipped fat , flavorings and of course , caffeine . consider this book fine read . explains it all .

@OlyveOyl I haven't heard about fideos in a very long time. and that cake isn't just attractive looking Im betting the crumb is exactly the way I like it.

i favorite iteration , @ TJ's being the times e live in is the migration of the rice portion of the various Indian Fz items ( decent , when you need that sort of thing ) at the expense of the chicken , fish , etc and the chicken etc isn't staying as long on the chicken side. still , OK for Indian-ish , right there in from of you.

should your Anova Oven get ' bricked ' does it still Fx as stand alone ' much the button 'oven ?

@OlyveOyl thank you for expanding on some of my ideas w TJ's stuff . Fz. how did your spinach turn out , when you got those gyoza's done to your personal perfection ? Ill think of putting the ( various items FZ ) on something else , and micro , or CSO. What are the consistency or the rice cakes when you use them ? Crunchy ? soft ? in-between

@dcarch work well worth your energy. did you use a hammer drill ? hammer in some holes , then pop in the holes some sort of splitter thing-ey you Sledged ? nice

@Duvel those all look like my kind of pizza I(ll call this style : '' Plump '' w crust to match . remindeds me of @Shelby ;s in a way . I think w her version the toppings go right to the edge . Id love to try both versions

sorry forgo may typos. as I understand it there is an HMart a bit north of me when it gets cooler Ill have to stop by.