rotuts

always use horseradish myself . to different degrees , depending

@Margaret Pilgrim perfectly cooked lamb . interesting sides . very nice.

Market Basket ad next week : their prices were similar to S&S back in the day , but the quality was a bit better @ S&S you did have to sort out what was in the bin and turn over the packs to get an idea on what you were buying . next week's S&S ad has no listing for CB on sale

Ill tell you this : cheap CB ( this was standard in my area ) ( you had to get your cuts early in the sale , as the week-of , they ran out and got ' subs ' which were terrible ! ) ( but they fulfilled there add right to the end ! ) SouvideMagic ( how many of you had this as your gateway to SV ? ) a large ColmanCooler great fun at the time , and it evolved to the cold smoke.

Days Gone By : 2017 : trimmed and bag'd about 20 + bags in the large cooler , using the SousVideMagic ! some , after cooking 142.5 F for 48 (?) cold smoked on the Weber ( its not on , just the pellet smoke ) these had ( have , if Im lucky ) a nice smoke flavor that was not harsh rebag'd and t hoping to find just one pack !

I remember the days when I used to get over 10 ' packs ' of Stop%Shop brand point for SV maybe more some years Im guessing I have a few packs Fz downstairs . I might get one out some mustard , Ice Cold Hoponius Union Ill play a Requiem , and e enjoy the CB !

have nt checked prices Im sure the Stop&Shop point is not going to be $ 1.49 / lbs Tj's CB 8.99 / lbs

@TdeV fantastic ! consider a steak sandwich w thinly sliced meat ( brought to room temp ) but consider turning the ' hunk ' 90 degrees then the thin slices are against the grain. no leftovers you say ? next time you see a hunk of meat on sale do several @ a time almost the same amount of work. and then chill // freeze in the SV bags for later.

@cteavin interesting . please offer more detail , if you are able .

excellent points @dcarch by difficult to turn on re those lab kitchen lights I meant by a DoDo in the middle of the day . if one would need and be able to afford a UV system where the kitchen // prep area in a home , got tossed at night w Pet , and other sorts of safety it would be interesting to see what was accomplished . I mean that neutrally

the media room had the odor of agar , w hints of sheep's blood . I do recall the UV lights were very difficult to turn on manually .

any bakery that uses flour has to be a Yeast-Buds paradise some are at work helping your bread to rise.

I don't think UV light is necessarily used to sterilize , even if that's possible . many many years ago i worked in a Univ. Infectious disease Lab. back then , the dept. made all or most of the petri-dish medium to grow what was needed in the Univ. Hospitals ID identification lab what's were your ' cultures ' go to sort out. in the room where all this got done , and much more when the door was shut at night , banks of UV lights came on. not a few , one or two , but like arrays of fluorescent like lights on the ceiling. when the door was opened they turn off . im sure thy were not looking to have a sterile ' kitchen' in the morning but one w less chance of contamination when making media ( the gell the bottom of the peri-dishes ) if something needed sterilizing ( liquid media in flasks ) it got autoclaved. im sure the liquid poured into the already sterile plastic perti dishes had to have been autoclaved , then cooled before the ' pour ' and indeed , the room was a big kitchen .

perhaps the idea is to kill some spores ,on the surface , to extend shelf life knowing full well its not going to kill them all.

I decided to use the second brick of ground turkey to do the same thing as above , but I used my white table wine ( Tj's Costal Chardonay ) along w Campbell;s Cr of Ck soup. similar seasonings , and I increased \the wine to 1.5 cups. reduced as above. no pics . the CrofCk soup was quite creamy not necessarily from dairy , but maybe. maybe just more of the ' creamy ' items in the Cr of mushroom soup I got my first ' burn ' notice , which was a bit alarming. goggles , of course and got this interesting article : https://kristineskitchenblog.com/instant-pot-burn/ the iPot worked its way through the cycle , and there was indeed a lot of ' fond ' on the bottom of the cooking vessel but it scraped up and all was fine this version was also very tasty , but not the consistency of SloppyJoes or Chili Ive decided both are keepers Ill sick-blend each and make a few bricks and freeze this then will become gravy by chopping off a portion of each frozen brick , etc. it will need cornstarch thickener at the last minute but both version had very fine flavors , subtle and no one ingredient overwhelmed any other. if I do this again , Ill cook the meat / reduced flavoring then add the Cr of ' soup ' after the iPot finishes mix up , and keep warm or maybe not much more to give the flavors a bit of time to0 blend together .

Kim Shook nice consider keeping the Campari tomats in a brown paper bag w a few apples in the, then take them out as you need them they do improve a bit.

had a problem , and the solution went to the iPot : I move quickly though Markets : MarketBasket or TTJ's by choice. @ MB I got two ' sets ' of ingredients for my Locally Famous Turkey SP . but the mortadella , went missing and the EatDate was approaching : well , I pulled the iPot 3 Qt , and Ultra , to and electrical plug and thought , I would use each of the two ' slabs ' for something different : I thought about a deliciousness , w reduced Table Wine , herbs etc : the 3 Cup iPot allowed me to do two experiments ! different days I have a long interest in Campbells cream of condensed soups : back then ? you bret so one 20 oz pack of SBF turkey : w seasoning , and my current TW from TJ's 2.5 year sold ! I put a cup of the wine ( measured ) [ed.: I use too much wine , sometimes as its tasty but less reduced into something , is subtle and nice I drink the rest . no loss ] the seasoning got hand ground and added to the wine while it reduced. then there was this : w the can of CampBells Cr of mushroom soup. can it get grosser ? pre-iPot Mushed - up w a hand masher that might be the finest ingredients for s slow cured blood sausage well after iPot : uikky but so delicious the meat is on the bottom , and need some work bt on mashed potatoes ? very tasty Tomorow : the same white wine ( Tj;s ) and Cmapbells cream of chicken soup. experiment done and not that straight forwad but successful. I

@TdeV Ive only done the RB4 refrigerator cure w sirloin streaks 1.5 " I did those for 6 - 8 h 130.1 delicious sliced thin , against the grain for a steak sand. I d try 24 H 130.1 I don't want to recumbent 36 in case the RB40 changed the tenderness. but this cut , w/o the RB : 36 would be nice.

as mentioned above possibly by @gfweb tenderness is difficult if not possible to measure . until it can be measured .... however I know what's tender and what's tough when I bite into it. Ive never had fried chicken , from the same animal and cut of meat fried in two ways : buttermilk soak , vs non soaked . double or triple blind. someone should try that . and BTW an MRI is simply a picture . it's not a measurement. and when I used to try chicken , I used buttermilk or made my own from regular milk . because I had to use something , and the tang and thickness of BM was tasty .. and as also mentioned above , these were supermarket chickens and thus not old nor tough . its more interesting using Yogurt or Buttermilk in Indian Cooking real Indian cooking probably starts out w tougher meat and chicken than I can get still , nothing measured so far.

I only did it once , on each side. thee were ' slab ' meat 5 - 6 drops per side , evened out , more would be OK want to coat the entire surface each side , then wait. you can turn it in a day or two if you like. then SV. best stuff ever for mSteak Sandwiched.

@Kim Shook are these ' local ? ' I went to the website and the section on the top R : store locator was not working as far as I can tell they look interesting .

yes . it's all I get these days and I wish Id tried them earlier. ( Ive grown my own for years ) I try to get the ' baskets ' that are red-et , as they have been on the wine longer . knowing will well commercial tomatoes are grown for color. and they do age a bit in the brown paper bag w and apple or two. and hey taste like a tomato . not impressive aroma, etc

decided ti skip the ciabatta TJ's toast : still delicious that's rolled scrambled eggs . it is not an omelette .

Id do SV . cut into ' manageable ' chunks . consider RedBoat40 in the frig for a few days for a couple of hunks over a rack so the RB40 seeps into the meat , and the meat dries out a lilttle then SV , 130 F for at least 24 hrs , maybe even 36. rapidly chill , refrigerate or freeze. thaw ( if from frozen ) in the refrigerator , then slice thinly while still firm , and bring to room temp for a very tasty beef sandwich. save the Jus out of the bad and sprinkle on the sandwich if you do RB40 for a few and have a few w/o , you can taste the difference between them , and decided for later which you like. RB40 does not taste fishy when cooked. its a bit like aged meat , just a bit

well , they use bacon because that's what they have . as to character of the dishes , they are quite different when prepared w pancetta or guanciale While I was visiting my father , Id get pancetta ' home made ' from https://www.dittmers.com and delicious it was they may have had guanciale , but I did not know about it. most people haven't had P or G in this type of dish , or possibly any other way but do know about different styles of bacon supermarket , supermarket + , county I do this myself almost all of the time shen I do a pasta + Pork dish. just reading this thread reminds me the New To Me Tj's pork belly would nicely in a contrasting way , work for this dish.