rotuts

has Breville re-branded its ovens Joule ovens ?

I roast my own coffee. however , if push comes to shove Ive tried Peet's and Starbucks and found coffee's ( whole bean of course ) lacking from each vendor. consider Trader Joes . its not going to be quite like the $ 200 / lbs mentioned above ( Blue Mountain ? Bait&Switch ? ) but its decent coffee at a fair price.

@lindag nice clickers. I no longer buy fresh garlic the stores the intensity is too variable. I use Dorot garlic , from Israel Fz in little cubes , minced/crushed used to get it at TJ's , but its now at MarketBasket so it's around. the basil is also nice. not the parsley.

@donk79 nice ! I keep the Jus and think about its salt content based on that thickened a bit makes a nice sauce for Hot CB&cabbage etc if you use your CB for a sandwich a little bit of that , on the sliced meat improves both its flavor and ' dryness ' you will make other CB's the days on price but a cooked , chilled SV CB has so much potential

i do love the Astrix and the TinTin books. fantastic pizza's BTW

@gfweb Nice and very Nice Ive done that , based on smaller pieces and perhaps not so much water hard to say but that's that idea ! Kudos your way . there are other Kudos , for pics D and C 's ? see ? but that's a very fine CB ' tip ' and not Flat ! cheers all Corned Beef Students !

@Paul Bacino very interesting . looks very tasty did you grind the flax seeds ?

does Aldi carry Campari tomatoes ? my two sources , TJ's , MarketBasket seem to be at the end of a ' cycle ' of growth still the best tomato in the supermarket but not at its peak at the above.

freeform ground turkey bacon on the top turkey gravy mashed potatoes

@Dante i did have to look up your soup : chicken and almond ?

looks like you might be on a Mac : after your pictures appear on you post drag them out on to the desktop. open them rotate them save delete the old rone add the new one.

@Annie_H WoW ! consider posting whatever you can manage !

@Annie_H very nice review of the CC's that's what Im calling them . First off , I don't mind cauls's , etc but its what I'd like a Cauli do this taste of cauliflower ? or something else. ' Just the Facts , please ...' for me Im always interested in the NaCL I know what's coming , Id like to delay it a bit. these are mid-line and than k you for trying them and reporting back to eG

@Tri2Cook fine looking CB ! it looks to me that you did a flat . they do turn out drier than point. Im thinking intramuscular fat ( to the degree you enjoy ) helps a lot w the dryness . if the bag juices are not too salty consider using some of that jus over the cut meat. but you nailed it : once in a tasty sandwich w the right additions : Heaven itself .

I just got a call from one of my TJ's wine buds : the 2.99 red came back in and they are holding for me 4 cases ! nice.

@TdeV what brand did you get ? the way the strands of muscle are ' loose ' suggests to me it might already be papained to death id follow @gfweb advice and cook conventionally if you want to learn something , cut it into two pieces soak one overnight very coldest part of y0ur refrigerator the other on just cold figure out a way to differentiate them then cook. it may not turn out well viz texture but you know if 24 h cold water soak changes the salt content. its al least something . and that's a lot of brining solution for a CB in a bag. seems quite low end.

@TdeV you can't see papain . it's in solution you CB doesn't seem well to start off with take a pic ?

@TdeV Ive never had thick and creamy is that fat ? I have trimmed off fat that ' didn't look so well ' bu it was sl grayish

I have to get these

Ill light a candle , unless I choke to death before I can get to the matches and candle PR Know No Bounds good to kno0w

I had a problem w papain , when it appeared in the S&S CB I had left the bags in the coldest part of my refrigerator for ' a bit ' , and then cooked them up as usual . they were awful I re-did one or two the day I purchased them , and I think they turned out fine I did a rinse and short cold water soak. but Im hazzy on this . somehow I dealt w the papain , or maybe found other w/o I don't remember . have to scroll through the entire thread and I think there was a lot of CB in the SV thread before it bacme St.P , etc. wish I could be more helpful I personally never made my own , as the cost of brisket even back then , pointed me in other directions ie sirloin tips , on sale , but full flap meat , not sliced into ' tips ' a P.S.: what I dont know about CB w papain is if the papain is in the solution and on the surface ,or injected. based on my hazy recollection , I might just be on the surface and the solution not injected into the meat...Im also postulating that if its injected any CB traditionally cooked would be quite mushy, even though papain breaks down in simmering water just some thoughts.

yes. my guess too.

next up : Chicken and Eggs.

Meat is Meat . Vegetables are Vegetables . leave it at that . it's been working for a while . @Annie_H : "they should send it to those buying vegan." by sending it to everybody , and as @Shelby noted : "" I now know that they must have chucked one of these in everyones box so they could get rid of the vile things. "" and Misfits gets tax deduction on something no one would ever buy in the first place.