rotuts

Ha Ha Ha : 3 " of snow coming ! [ed.: Heavenly cooling , pre=paid ] I might have done a re- do Ill Prepare Myself and open the Upright Freezer ans see what I already have in it need very serious defrosting

I called to place my order my wine buds weren't there but a message was passed to them my local gets 40 cases a week it sells out quickly Ill hear from them tomorrow its is very unusual to get this sort of wine for that price .

@ TJ's this AM maybe not the fastest ' blitz ' but more like ' At Speed ' I was advised @ checkout of a new red , blindly tested by the staff and pegged @ 10 USD Is asked : did it fit my ' profile ' : for RTW : flavor : grapes dry no Benzene [ed.: ' Benzene ' = flavors chemical-like , common < 10 bucks if not higher ] Im sipping it now Im drinking from an opened bottle from the refrig ! I like RTW a bit cool. I was surprised , but that's what my TJ's wine buds said they were : its ' full-bodied ' , tastes of grapes , no benzene and dry remember , TableWine Ill call them , get a few cases did I mention , here in MA its $ 2.99 ? I thinks that's as the MA price for 2 Buck ? this you can actually drink , and enjoy it as a vern nice table wine. Im curious if anyone, here or there , seesthis wine @ TheirLocal regional purchase , or more nationanl one time purchase , then done !

I purchased this pack of ground beef Sunday 6:30 AM I plan to use it tomorrow , as today isn't tomorrow. then it got me thinking about use by dates , from supermarket butchers. I imply nothing about MB , etc , but I do go there and I don't go anywhere ex TJ's by choice I have a sense of different levels of retail meat , USA. this meat is fresh ground ( note the pattern ) and packed. I got this off a large rack that had just come out of the meat dept , of which , you can see through the glass that the lengths of the ' Meat Counter ' I can easily understand a private firm ( MB ) wanting to be very conservative on the use date now to my question : over all , understanding there are so many variations : how long the meat was in the counter , your hot truck etc are their '' thought '' full estimates on fresh meat from a butcher that cut it right there are ' perfectly fine , but maybe not tartare ' just curious

Ill spot them thanks

@kayb what's the copycat's name ? there is an Aldi very near me . thanks

@Tri2Cook fantastic looking carnitas. hot long did they cook in the lard ? did you get the lard hot enough to fry the pork ? or did you drain and brown ? and yes indeed , pork cooked in lard can't be beat .

@Norm Matthews A+ on that food pOrn ! what was the timing of your ' add - in's ' would you please share the Rx ? Im interesting in this type of meal via the CSO . I already have plenty of white wine !

no Im sure its minimal but leaving the CB for an hour is a concern when its warm outside.

i'd personally throughly enjoy a ham & pineapple pizza right now as there won't be any cold smoked p SV CB later today due to personal error . and Ive never had one before anything to boost morale a little . the only pizza that would not be welcomed would be one w GBP's even taking them off would be a bummer.

unfortunately my Anova was left unplugged for 8 hours. I have circuitry issues in my kitchen Micro // CSO are on the same circuit and someone forgot to get the Anova going after using the Micro , the the CSO so CB was canceled for now of note : w a beer-cooler , a bubble wrap ' top ' for the BC : 142.5 goes to 95 F in 8 hours. there is also currently no snow , in general a good thing but not a good thing for cold Weber smoking as I used to shovel snow on top of the Weber for the hour's smoking. based on Current Affairs maybe next year., although that's looking like an iffy thing.

@Duvel nice I remember , some time ago there were 'bags ' one might buy and then a large cut of meat would be hygienically place in it then vac sealed and place in your ReFrig for , what ? 30 days , etc ? then carefully trimmed or the ' pretty odd bits ' and you would get nicely aged meat at your 3o day or ++ point never got to it is this similar ? I do know its gong to be tasty when you finish !

I am so looking forward to this ! as a P.S.

I decided to start today : I cut the CB in 1/2 , then into three pieces : trimmed very little fat off the surface remarkable fine Point , in my experience and got these 6 trances one had a little flap , so it got tied. I was pleased to use a Granton "" ultra utility ''' knife Ive used extensively in the past : the top one. nice of course , only 3 cuts ! baged , Vac'd , in the SV ' Beer Cooler ' : this seems ' tight ' , but with the insulation of the cooler and my expert management [ ed.: a swirl 2x / day ] the temps are fine heavy duty bubble warp on th surface and Im set , unit tomorrows swirl . cold smoke , in 48 hrs

SV **** stars **** for CB and its equivalent . I have thought about putti g a little water in each SV bag about and ice cube worth or so to mimic a little of the effect of plain water ie simmering CB in a large pot of water for several hours but the cold water after cooking , but before eating works fine for me.

@cyalexa in the past i was never very successful removing much of the salt by soaking. I tried it many times. then I got around to Cold Soaking sliced cooked meat , even using ice cubes to keep that fat firm . that worked well . patted dry and the used : thicker cuts re-thermed for a CB dinner thinner cuts used for a sandwich. that made a bit difference.

I was @ MB this AM and succumbed to a single point cut CB : Ill trim less fat off than earlier Rx's , I can always trim after cooking all will be cold smoked after 48 H 142.5 F Im pretty sure I did 48 H . I was thinking sbout getting two , but I controlled myself. I know Ill regret that in the summer , CB ( lightly smoked ) sandwiches are fantastic . not as fantastic as Montreal Hot Smoked Meat but there it is .

@ Market Basket this AM : no ground turkey , of any brand. Meat selections very lean , plenty of gaps 2 jars of Heinz mushroom gravy , snapped them up have nor seem mushroom gravy for months. very odd about the ground turkey .

@MaryIsobel nice very nice Soooo how do you get the glasses out of that wood thing-ey ? nice-ly routed in your direction ?

@lindag I had the Encore for many years. still have it I moved to the Sette 30 for drip as its much easier to clean but for years I did clean the Encore successfully if you are near a Tj's , they have some interesting whole bean coffees. I roast my own , but when I haven't gotten around to it Tj's is fine for drip

@Duvel always , great flavor and texture little one @ the coast ? can't say te proper translating but , consider he read : https://en.wikipedia.org/wiki/The_Riddle_of_the_Sands Sands , coast and interesting

and inflation ! and the RedMeatCabal ! no worries . This tendency coming back to bite us : BirdFlu in various flocks of Chickens , USA : eggs : 10 $ / doz , if you can find them and ' fresh ' chicken ? remember when this happened not so long ago ?

that's $ 11.71 USD even pricier and it was over priced when it as $ 4.49 USD

of courses prices are going up. ad mentioned above , some are going up because why not ? in next weeks MarketBasket flyer I noticed this : Rao's Pasta Sauce : this used to sell for $ 7.99 or so ( 32 oz ) but would regularly drop to $ 4.49 or so , at Market Basket. I tried it and it was quite good , had a fresh taste this was mentioned some time ago in a thread that escapes me. it was metnoned how easy it was do duplicate this taste starting w crushed ( organic -- for the cans they come in ) and minimal seasoning . there are tomato paste based and crush tomato based sauces and they have different tastes. crushed tomato based are more expensive . Rao's now at Market Basket on sale is $ 7.99 , regular price 9,99 wow. have to check at TJ's what a can of organic crushed tomatoes is going for

if y0u can get fresh horseradish , its not that difficult , MarketBasket has it ! its a tuber a inch in diameter or so about a foot long ? here at MB its out w the fresh veg its also wrapped in cling-film , I guess so it doesn't dry out anyway , I make sure the root is ' clean ' cut 6 " pieces , Vac in a bag , and take them out Fz and grate like Fz ginger . takes a bit of time for the bite to show up but it will . I plane off the dried out end , just takes a shave or two and toss. and its right there in the freezer .