rotuts

@blue_dolphin looks interesting and delicious this wound be the bit that interested me the most : still delicious but quite light

@lindag congratulations ! you are going to love it !

#FauxPas Wow ! Id enjoy knowing what they are growing.

went to MarketBasket this AM : big Hellmn's display at the first corner : $ 5.00 ( OK : $ 4.99 ! ) Ill have to stop by Aldi and see what their version is going for

@Kim Shook WoW ! thank you for trieing it ! in my area it't the best as it suits me! they also have scrapple when I see it in my MarketBasket freezer I get a few. Scapple is a separate and quite a different tasty matter. cheers.

@blue_dolphin I have not put kimchi on Dog. An I have K most of the time. Idiot me.

RTW Ive been watching a BBQ completion series and presto : skirts : these are right out of the CryoVac , untrimmed these are the Thicker Skirts Inside ? Upside ? Downside ? Outside ? Its difficult for me to remember : Thick ? Thin ? right in front of me . P.S.: later in that same show for review purposes this is how they are cooking them hope theyndowell

if wish every one that enjoys beef because it beef would bee able to try both the thinner skin and the thicker. I learned w the thinner , and it came off a ' Prime " side of beef and was not avaiable all the time. the butcher had sides of beef in the refrigerator behind the counter w a glass ' window ' you could see in while selecting your cots or they would cut to order. that actual skirt might be much harder to find these days. pinwheels pinwheels pinwheels very hot grill , perfectly dark browned on the outside and rare in the middle .

@ElsieD would you say that its ' thin-ish ? ' then Id pull off some of the fat , lightly season roll up tie or skewer it , then cut if half , and grill hot to rare . pinwheels at their best if it looks thicker , the SV you can tell the difference just by looking . https://www.grillseeker.com/whats-the-difference-between-inside-and-outside-skirt-steak/ https://substitutecooking.com/inside-vs-outside-skirt-steak/

@blue_dolphin what brand Pantry cams do you use ?

green beans are in a cooking category all their own.

@gfweb I think there are two skirts. . 2 per side of the cow. the thinner one , is very tender and Ive only had it at a butcher shop the other is sisal grain , but thinkier Im gussying that the fajita cut , thus cheaper. each , or if you only get the thiker can be quite delicious treated differently,

@ElsieD what a find ! to me : in fact there are two kinds of skirt steak and each animal has 2 of each. for me : there are the thiner one and a bit difficult to get locally and the thicker version depending what you have : for the thicker: tie into a pinwheel w s bit of seasons of your choice on the serve . SV @ a temp that gives you the 'rareness ' including a sear if you like. done the thinner is a delicacy that does well on very high grilling heat for not to long then cut in half 1/2 for each , or two 1/2'ves for one ie it has to be cut in halter.

@Shelby very nice wat is the clear covering in pic # 5 ?

Katie Meadow Indeed. times do change re :RBF it seems for the better !

I remember vividly the first time I had a Root Beer Float. it was so long ago , the RB was ' root-ey ' th cloud parted and the Sun did shine.

@Duvel im so sorry to see this only one ? should I light a candle ?

@PatrickT wonderful post Im pleased you have spent the time to take me ( ! ) and others on you baking Odyssey re the last pic : which loaf did you prefer ? Fresh ? cooled and later used toast ? etc ? Im sure each loaf's baking took different amounts of your energy : which do you prefer ? or from time to time one then the other ?

@Smithy nice ! and good ref's I can't say too much about port shoulder CSRibs , as I have not seen it in my area where i ( used ) to shop. I hope Ive mentioned this before : if you don't have to ' slow down ' two much on your next trip to the " supermarket " when you pass the Meat case that has whole pork loins take a peek at each end : one will have some darker meat and the other is standard lighter colored pork that dark meat would be in some of the " CSR's bone in or not, depending where they were cut from the whole loin. I used to start a small BBQ fire , and get the cooking area ' very hot ' I then grill the CSR w the darknmeat very quickly , the turn , possible the sides too but very quickly as he coals we're very hot I didn't temp as I did not have a temp thing then but they had a ' char ' and were not burnt. no matter. I left them cool on a cutting board then sliced very thinly again the grain for the very best pork sandwich Ive ever had. the meat was rare , tender and of a completely different flavor of ' cooked pork ' it was outstanding. tastes differ , and rare pork might be ( traditional ) bit of concern for some. if you like Rare , and had this , you would be easily converted. N.B.: this rare pork was sliced thinly , against the grain for a sandwich. or where ever thinly sliced meat is enjoyed. It might not be as ' interesting ' as a rare hunk of pork , on a plate , to slice yourself.

its all from the iPot thread(s) here on eG.

a bit OT : the iPot does many things easily and well : for me : pressure steaming potatoes : russets for mashed P ( using the pot itself drains. and Red bliss : cools them , and keep them refrigerated for potato salad ' in a minute '. I also low-pressure steam eggs , in a basket over the watter quickly cool the basket in cold tap warer dry , and re-refrigferate and I have perfectly cooked and easy to peel eggs , for that potato salad , and other things. and make turkey rags , from ground turkey , and canned chopped tomatoes. + etc.

@PatrickT great looking bread "" freezes leftover rotisserie chicken carcasses to make their own chicken stock " if you have an iPot , consider chopping up the carcass coarsely to minimize volume, and use the iPot to make the stock its very easy , then you freeze the cooled stock. I use that Fz stock several times w new ' bones ' and get a more concentrated stock , with out spending time reducing it. that's where chopping the carcass up , decreases the amount of water needed to cover.

this is not completely new , but the stages are all here s I made this last night . I currently make and enjoy Turkey Shepards Pie , rectangular ( as posted recently ) and ravioli , with Mix-Ins : mise Ravioli // tortellini can vary chopped mature spinach , from a Bag , @ MarketBasket Swiss Chard also works well and either is a key ingredient Minors lower salt Beef Base , w a variable amount of water , which is not measured. I also use as I have , Minors roast chicken , and Turkey base , both lower salt versions lower ravioli simmering . they are floating over , in this case . lower volume stock and need to be stired for the last minutes for even cooking mise is then added resulting in : Kalamata EVOO ( Tj's ) is added at the end. its quite tasty and easy to make.

not to worry a few people w way too much money will help themselves first and then have way more . economics 2022 .

@gulfporter Excellent looks very tasty to me.