rotuts

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 !

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.

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.

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 .

always use horseradish myself . to different degrees , depending

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

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 !

@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