rotuts

@Kim Shook Ive used the Time-Life Italian ed. Waverly Root Caneloni al Forno and Lasagna Rx for years . nothing better ! glad your cannelloni was close. such a fine dish when made properly. if I could get either dish locally that was close , Id put on 20 ( magnificent ) pounds.

@Annie_H which ones did you get ? the same as the Vid ? I throughly enjoyed the video I think Ive seen the ' host ' in the past , but made no bookmark . big mistake . anyone know his YT ref ? love to watch some more many thanks

since a couple of things just came up : this turned up via the SV thread , and an Rx for CkThighs SV w skin : crispin up the skin : """" I find useful is one I got from Michael Voltaggio's sous-vide chicken recipe. In it, he presses the chicken thighs so that the skin lies flat, making it easier to crisp. J. Kenji López-Alt I also tried cooking it in various types of material. Cast iron and nonstick proved to be the most effective at crisping the chicken thighs without letting them stick to the pan (though nonstick showed a slight advantage in that arena). for Informational Purposes .

@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.