rotuts

@Anna N "" seasonally festive "" and gooey !

@Duvel my apologies : Scotch Whisky .

ice in Whisky ?

@Anna N excellent temp , Id say and 44 hrs ? tender Id bet. hope to see the results. as costs do go up : thoughtful cooking like this , matters .

I saw a PBS cooking show recently cant remember which one , button ATK nor MS and the guest was Chinese and discussed the breakdown ( over COVID ) of many small eateries and the possibilities that these types of businesses might not recover sufficiently to add to the vitality of an area like Chinatown . Any Chinatown. pics were I think NYC. Your Thoughts , from Street Level ? in thinking about this : It was Grace Young , on Sara Moulton's show : episode 1005.

Wellington ? its the Wellington additions that make the dish Festive. Pork Tenderloin Napoleone ? ... trim several PT's , and line them up to resemble a BT. just , filling etc the same. gravy would have to be altered a bit.

i think the discount on the APO + free shipping ( a non=trivial expense for the APO ) is the same. I was surprised their circulator's price has gone u[ considerably but , improvements , etc .

for me , I wonder what the food tasted like : Navy Bean Soup --- probably no bacon Creamed Cod Fish on Toast Cabbage and Carrot Salad Rice and Raisin Pudding ( splurging a bit ) and yes , I have to try the Rain Coffee. Six Cents .

wonder what the 10 cent table d'Hote was.

Re: tougher cuts : ' Ox Tail ' was once an Ox's tail that had fulfilled his Life , and indeed , that Ox did not have an OxHeatingPad but the family and many others depended on that Ox , for their daily bread. and having a tail well there it is.

I did look at meat @ Market Basket a few weeks ago the cuts looked very well marbled ,, and nicely trimmed. 8 - 9 $$ for sliced ( in the usual fashion ) for sirloin tips. I used to get ' sirloin tips ' on sale for $.3.99 ( lowest price at that time ) and the butcher was happy to trim up some whole 'ST's ' and keep the whole and i prefer that whole cut. Ive watched this cut slowly move up over the years , and now I haven't seen it on sale for quite some time. I think more in terms of sales. as the several circulars are right in front if me : I used to see ground turkey ( 20 oz ) on sale for $1.99 , not infrequqently I think this was when GT was just beginning to be widely available then $ 2.99 on sale. now the standard sale is $ 3.49 a pack SBFarms packs are 20 0z , others ( including TJ's ) are 16 oz. Im very fortunate that I have no idea what Im going to be making so am able to pick things that have their own SaleCyle. Ground turkey is on that sale cyle but Id get it at full price as I prefer it to ground beef. water content varies w ground turkey brands SBFarms is the one I choose in my area. tastier @ $ 1.99 Im sure !

@Kim Shook Id like to hear more about your Ravioli Lasagna . Tj's has lots of different ravioli I might move in this direction after I fi9nish up w my "" Turkey Shephard Pie ""

excellent thinking W and G CK has long ago perfected Churn and Fleece . most of it left @ ATK ... but its still @ MS still tasty stuff @ MS sometimes @ ATK

Im a Watanabe fan. excellent information above Watanabe's are a little over 200 , but not much. and I agree : a fine cutting board ( Japanese ) is fun. but start considering how you are going to sharpen your Japanese Knife Collection

@scott123 very nice presentation . back in the day , I used to get 'vacuum' packed instant yeast , open and transfer to a very clean mayonnaise jar ( plastic ) . I used several payers of plastic wrap for the plastic lid to stay air-tight and kept it in the refrigerator. I never had a problem , using it for bread machine bread. I could have easily used a Mason ( glass jar ) but didn't think of it i have """ several """"" old mayo jars , here and there basically all over , why I gravitate in that direction. do you feel glass makes a significant difference ? understanding , moisture, light , dryness etc are also very important. thank you .

the smoked trout is quite good. its a little dry ' plain ' but consider some on ( bread , crackers , etc ) w a dab of sour cream between the B,C,E, and the trout sometimes finely sliced green onions ( not too many ) also adds a nice dimention todays TJTreats ; I haven't had one of these ' orange apples ' i quite a while. probably that well known brand , from Switzerland ? I know evaluating chocolate @ eG is very very risky this ' slices ' are thinner , and for me nicer that the thicker bitter-sweet choc suits me , and the orange flavor is very nice in fairness , Aldi as some nice chocolate bars one bitter-week bar w tiny bits of orange through out , nice. have not tried the fruit spread. can't say if its sweet or tart. hoping for tart.

I have not . Its on a list and I know when I get to it Ill be very pleased.

my apologies to : @Duvel and @Anna N for chiming in. how I grew up , mostly a bit later in New England .... ''' Bremen Style '''' is more than mighty fine and Id love to try it .. but for some Philistines : Me ! Catsup + Vinegar ::: Vinegar + Catsup ? very worth looking into I would have sniffed a few of those ! gladly rats : I always appreciate @Anna N chiming in.

I agree, superb looking sandwich I agree catsup isn't for me for a nice pice of cad. however , catsup + vinegar gave me a pause its like a sweet and sour sauce that I might try !

@Shelby I have a pretty good idea thanks to your pics of what the backstap is. are there '' shoulders "" , "" Brisket - ish "" thanks

@Shelby are you able to spend a little precious time during the butchering to take a few tougher but tastier thick to large cuts and bag and fz to then SV when you have more time ? of course , as a theoretician dry : tough == SV at least for a few cuts ?

Indeed . as this is a Family Group I chose not to mention that. a bit later in the show there was a larger pan like that say 1.5 10 2 x more ? meaning , a polite petite ish size in copper . pretty . but not 3 or 2.5 mm but good too lock at better as the first one is S.S.. cheers

@Kim Shook Im pleased you enjoyed it. if you happen to get another or 2, because you were at TJ's already try home-aging . if you don't have fruit flies unwrap and lonely cover in a cabinet . you dont want it to dry out , just age gracefully . how long ? depends on the temp in your kitchen and how much you think slight aging might improve the complex taste. if you kitchen is warmer than mine it might b only for a few days. you can then slow down the aging by refrigerating when the cheese is ' at its peak ' wh9ich individual tastes determine . just bring the cheese out of the refrigerator to get to room temp , for your next tasting or cut off what you might like , and let that warm up and put the rest back in the refrigerator. these are so small , as long as you have good bread , it won't last when its at its peak just think : you and MrKim get Jessica's share. there are a number of Rx's where you bake Brie this would be perfect for something like that. James Martin Saturday Morning https://www.jamesmartinchef.co.uk/james-martin/television/ did a Brie , thick slices , wrapped in bacon , and rosemary etc and baked it . OMG did that look good : dry cured bacon , BTW a few pics for review purposes : those are pickled onions , slices , out of a jar Yum !

@Shelby for the dogs : Raw or Cooked ? I wonder why , if cooked , there are later issues .

you are going to stew dry aged prime rib ? wait a bit . you'll get over it .