rotuts

@KennethT I feel your pain. this on eBay ? https://www.ebay.com/itm/167597311994?_skw=cuisinart+steam+oven&epid=16053452336&itmmeta=01K0M5DAND9H7Z3WJWG9D7FXK2&hash=item27059407fa:g:7-QAAOSwoytoUzgr&itmprp=enc%3AAQAKAAAA8FkggFvd1GGDu0w3yXCmi1fxm7bF%2FIeK4Xj%2FWx5Np1zMbYO1qwStuyTgYXMPVsyQOJfIwlhaH%2B8d1FW4hR8Eb6jOQjHbDYVsNKhluKXf4HIKjDC2bv%2BYI77qICLW5nVeER04cL3gUL4%2FvGM84yAQ1DDqCBRTP66z6nyPjlRov%2FSKiY%2Bq8zejCV1iViX6Or38%2FEYLSNoIlUmwkfGonsGgmQAztvVJ39bSssBXJCa5VQcFI01QlMZUKUuRKlAG%2FKF5Lvd3oCmwLTY6eIk5MtgIlF4zuKsxWXCjEVeEYGnJso8FW6nM6x1GL3YfZ%2Bhqx6MyNg%3D%3D|tkp%3ABFBM7qq1hYVm

remember the common denominator : $$$ always tough to beat.

@ElsieD rest Id treat it as any other dried yeast, which you use to make a starter . then use that starter to make bread. use just a little bit of the dried yeast initially , and keep the rest sealed, for future attempts. at the same time , use the dried yeast as you would any dried yeast in an Rx for Pinsa.

@Nancy in Pátzcuaro I would enjoy seeing pics of the cheese you mention then we all can work from there. at a minimum : you can make Fromage Forte a la J Pepin https://www.youtube.com/watch?app=desktop&v=0zq5wv8kG58&t=4s

Penzey's Sale free Mex vanilla w $10 purchase a couple of other items sale $ 2.00 https://www.penzeys.com/

a while back , I looked up via google a few Rx's for SV carnitas I noted that several had the same basic template ie author picture , upper R . two line bio underneath same fonts several times . same basic description of method a few minor ingredient changes in one or two and , get this : one person forgot to add the amounts of each ingredient in the ingredient list ! the same list ! so its clear , via very little work , Rx's on the internet are meant to garnish clicks for ads. going way back , Martha Fellow stole an Rx from a previous FR cookbook. verbatim lost suit , paid up. then in a later book , did the same thing taking material from the same author in a later book . lost suit , paid up . didnt bother Felon in any way it seems etc. so plagiarism is not new. its now just on Steriods .

@TdeV I agree with you , a micro can destroy a dish. using the automatic defrost button. when i defrost , I select the time , usual only a few minutes then select the power , say 2 or 3 and see what happens.

microwave on defrost ?

@JoNorvelleWalker take your time w the heat. I have w my IDS. IVe found cleaning the door // interior w rubbing alcoihol works very well . using a paper towel or three . no residual commercial aromas . the grates and drip pan : in the sink in the usual manner or dishwasher if you do that. when cooler , Ill try some TJ's fresh salmon , one way or another.

@TdeV Id do a dry crust , pan sear . dont toss out the Jus until you taste it . if its salty , but flavorful , dilute w low to no salt stock Ive always been able to use the Jus , but i SV and IDS w low to no salt on the rub and add 'saltiness ' later. and dont forget : left over beef , sliced thin the net days makes for a might fine sandwich.

@weinoo Indeed. however , I plate better than that , do not even try , and charge less.

raspberries . ' Wild ' at best i get 2 - 3 / year. birds or other Locals get the rest. almost none ripened last year.

@weinoo that sea bream plating leaves a lot to be desired. but im sure it was tasty.

Foil looks fine , just keep it loose. you might not have to flip it so many times you can tell by how the top looks. thank you for the pics. its going to be very tasty and tender.

@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

@TdeV interesting reply. I think cove loosely , after you assess the cooking .

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 .

@JoNorvelleWalker does the IDS now have a ' fishy ' aroma ? I might try something w fresh salmon.

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

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 ?

@TdeV 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 !

@TdeV 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

F.S.

@KennethT are those chillies ' heirloom ' or hybrid ?

@TdeV 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 .