rotuts

@donk79 nice timely tip. going to try to make my own w the GE indoor smoker .

I thought Id place this here : I was thinking of a restock of some country cured bacon , hocks and end pieces . I was looking at Bentons , for the bacon and Broadbent for some hocks and ' pieces ' for soup etc found this for Broadbent : Hocks : https://www.broadbenthams.com/Country-Ham-p-Seasoning-Hocks_pp4-1-Lb-Pkgs/productinfo/84/ Ham seasoning https://www.broadbenthams.com/Premium-CountrypHam-Seasoning-Pieces_pp-4-1-lb-Pkgs/productinfo/830/ not available in CA and MA. Fathers and Bentons seem to be available . Ill call Broadbent tomorrow.

@ElsieD do you get all of the above ? some of the above I dont quite under stand : under Rice Cake it says Soy beef ... truffle ... etc.

@Pete Fred link seems to be to Nº 34: Scandinavian-style cinnamon buns but to an Rx by the same baker , Brian Levy

those P's would be an expensive , yet tasty . treat for local Porch Pirates .

@Shelby Crab Legs Cannelloni al Forno a sort of round lasagna Zabaglione https://www.seriouseats.com/seriously-italian-zabaione-zabaglione-my-way-recipe https://www.simplyrecipes.com/recipes/zabaglione/ Cheers in advance !

@mgaretz that PR looks fantastic . SV ? if so , what were your times and temps.

anyone tried these ? https://www.traderjoes.com/home/products/pdp/spicy-chicken-nuggets-078222 in the AF ?

@Ann_T Perfect lamb p0rn. starting another folder.

@ElsieD What's your address ? Ill be over soon to help you out with those .

@gfweb that cannelloni top looks memorable . love to see it plated . one of my very favorite dishes , alongside Lasagna.

@ElsieD one you have smoke , you then cool the smoke down passing through something that is cooler than the smoke. this of a metal dryer vent, or the like

I have one of those thermaworks muti channels , on my refrg Red, of course . been working well for years.

@liamsaunt thank you for taking the time to share a wonderful trip.

or they are cleaning out stock making room for the next version. It has WiFi and a Griddle Cam. you can watch stuff cook , when you are away

@weinoo that's extremely interesting. Enjoyed looking over their site. almost all rice is out of stock , I guess a season thing ? when does new stock arrive ? I might try a bag , once I decide how I might use it vs Dewat Basmati , which Im very happy with.

@KennethT I have not opened the box , nor read the Guide. there are one or two others on thus thread that may know . for me , I do cold smoking on the Weber gas grill , outside no gas // closed top // pellet tube. I know in a city , that's difficult to do . Call them ?

@ElsieD what a great idea. I have that book . and I like maple cured bacon. I can find pork belly in Chinese markets. might finally get into it . thanks for the ideas.

@ElsieD it wiull be a few weeks before it gets unpacked. kitchen needs to be finished. if it can smoke anything , that would include bacon Id say off the cuff. look back to @Elle Bee 's post . it is odorless indoors. items might need to be rotated , which was a concern for me initially. but Ive decided to manage that. the price I got for it was fair , I cant go down to the WHIPS and use the Yoder which is the real deal . so this might keep me in the Pellet BBQ loop indoors. BBQ , low and slow has always been a keen interest of mihe along w a few others.

Ooooooo ! will be a few weeks before its test drive. Note the two 20 lbs of high cuality pellets , two different varieties . A 7 lifetime supply for the GE-IDS ( GE InDoor Smoker )

A thought re : SV w Anova oven if moisture adds water to the item you want to cook , why not consider a zip-lock bag , not a complete vacuum to take care of that problem ?

one other thing about ' steam' cooking : steam implies 212 F . Naked SV is just humid air , possibly all they way up to 100 % saturation as @TdeV mentioned ' 100% steam adds quite a bit of water. ' so you are possibly washing away flavors . @ElsieD would appreciate any documentation you can provide of you efforts.

Well, I have not cooked a TB in a steam oven. I still recommend 142.5 , as your cooking temp, High humidity is not the same viz thermal tranfer of energy to the TB as water , so Id keep that in mind re total time to the tenderness you prefer . SV ' naked ' in a steam environment should work but the times may be longer for the same result as water. personally , steam SV might be a bit of a PR gimick but I have not looked into it.

@gfweb missing something here : its only 7 minutes , or less away . Too easy to get to . after the contractors finish , Ill try a medium and see : two slices of large is the perfect dose. and two in the refrig for later AF'ing completes the day . Statin chaser , of course .

Ive had contractors in for a few days. Decided to get pizza , but the best placed here changes hands several years ago. too a chance on another place here , and it turned out to b e the best pizza Ive ever had save Pepe's NHaven white clam and DeepDish in Chicago , at Uno's a long long time ago . perfect crust thickness and flavor , sauce exceptional , and very heavy topings had two left over slices , and the contractors said : Use the AF : Pepperoni , bottom top Chicken Special Ranch CPR is chicken , bacon , ham. Delicious is was initially but AF'd un til crispy and w amendments , on the plate: Green tabassco , TJ's green Hatch chili flakes , and a generous amount of EVOO ( one of a series from TJ's ) Initially this pizza is the best ive had. after AFing just as good or better , in a different dimension . big trouble this is . the Parlor is 7 minutes away.