rotuts

@Kerry Beal which machine ? I could make an educated guess ... so some one might try this the iCream if they had the ingredients and few other ideas on theoir disposal.

@liamsaunt P.S.: and an added thanks for the Menu's

wonderful pictures. great looking food many thanks for sharing

@liamsaunt congratulations !

@Kim Shook nice ref. to Neese's seeing all that stuff Id like , and can't get ... JimmyDean for me seemed to fatty I use Jones , in the roll I completely agree : sage is a requirement for breakfast sausage and sausage you put in Stuffing. I don't know the difference between ' Souse ' and ' Scrapple ' seems Souse does not have corn/wheat fillers i.e. cardboard. love to try it some day. have you tried Souse ?

@Paul Bacino vey interesting . consider the butter braise but bone it out first . from me , that's saying a lot !

@Kim Shook what brand of sausage do you se ?

@Paul Bacino SV then sear there may be a lot of intra-muscular fat butI bet the meat is still n the tough side you wouldn't want to over cook this !

at least use new pucks , your after offer flavor , after all

Ill ask TJ's tomorrow.

Strawberry issue ? https://www.businessinsider.com/fda-investigating-strawberries-sold-grocery-stores-hepatitis-a-2022-5 Ive gotten a few packs ( 2 ) @ TJ's and one @ MarketBasket. ive enjoyed tm ( so far ! ) now for a bit of a pause ? thesis were in each store " Driscoll's" hat to make of this ? Ideas ?

@Duvel very nice vey pleased you've studiedYoutDrinks Over Time and have a very fine set of Racks to continue your studies. congratulations

@gilbertlevine a very good question . I do not know , is the internal temp of a FM, BT is 130 ? or a certain amount of time , perhaps got there ? back toi I don't know in the end , its a technique you use for yourself , and you've kept track Im not joking . personally , as 130 is a temp I do things about but I mostly do 130 to pasture each person's preference for ' doneness ' and seared esternal tasty ness id different for BT FM tenderness is not really an i9ssue and tende3rness in the SV bath , is time .

@Kim Shook sorry I missed that . I guess its in the chill your interest in chilling rapid == ice bath , cold tap water is to preserve the done-ness you'd like in the meat that you prefer ? Id say its more importatnt and you know this is tho quick dry the meat before the sear Soooo those cuts are going to go on sale soon ?

@Kim Shook B.T. , or F. M . is already tender , if properly trimmed . all that silver skin if you feel two hours 128 - 130 whon't get the meat warm enough , add another hour it will not hurt the meat . the hot sear will bring the meat to 135 ? I hope not too much higher pls post pics if you can ! enjoy !

@Ann_T congratulations !

@Paul Bacino thanks . These : https://www.ilfornino.com impressive . congratulations Ill bet you enjoy using it .

@Paul Bacino Nice ! would it be possible to post a few more pics of the oven ? and its development ? many thanks.

@liamsaunt interesting to see beef @ ' Market Price ' does one ask for the price ? just in case ?

@Kerala very very nice ! Indian w Table cloths ! there was a restaurant in that fashion , one town over from me , and it was a treat going there. food superb

@Katie Meadow "lunatic free" excellent ! Covid free, which is really my goal every time I leave my house. my standard for some time.

i do this n a large FonfLess ( non-stick ) I pulse the ceased mushrooms in a Cusi put the pan on medium , the later to low and cool , vac the results and freeze . I take out what I need soups , ragu , etc ad re-vac the bag and back n the freeze it goes. no fat whatsoever ever.

@liamsaunt thank you for sharing and thanks for the menu's

@weinoo you cooked those CC's in a FondLess ?

@Duvel interesting reGerman Beef. that trip-tip would be nice SV 130 F until tender but you know that .by experience. pleased you tried the brisket