rotuts

@TdeV consider a documentary set if pics ? got a torch ? a must have these days . looking forward to your report.

Tom Kerridge knows what he is doing. he has had several BBC style cooking shows , and almost every time he has a tip or two that is new to me, and seems well thought out. Ive never heard of rinsing off ground meat .and draining it before using. has anyone done this ? if TK is doing this , it's not for show . slow browning is an oven also seems like a interesting idea line the pan w parchment paper , much easier clean up , and no shoving the meat around in a pan in his video , he really browns out that meat BTW: if you brown in a pan , use a splatter screen. best thing ever for splat.

@Shelby that's a good deal on those ' tenders ' Consider teasing out the thick tendon before you use them . its pretty easy to do as its so thick at the end. you would get to be pretty good at it by the time you got through those three packs !

@trfl Ill be getting that one. nice job.

off white , but by not too much grey , on the lighter side. that color wound need sunglasses. polarized.

@trfl BTW , Im pleased how you are approaching this : something for an actual person's or ' family ' kitchen functional , but well engineered for its purpose . fairly priced , few to no bells and whistles that miss the primary point. open to further expansion by interested parties. I hope you do well .

@trfl please continue to post your progress here. many of us would enjoy seeing this item evolve.

@trfl multiple colors would be nice. Id not want the color to stand out, in my case. white or off white might be an option . or a light grey. you get the idea . everything I see looks good. Id suggest that the heating area not be ' too small ' based on the various ordinary pots people might use.

@FrogPrincesse thank you for that. I was thinking of trying it. several ' no nitrates ' [ celery seed nitrates ] have had an off taste to me from Tj's

@blue_dolphin those OT's you posted are the meatiest ones Ive seen in a long time. most Ive seen are very fatty . those pic'd are ones Id enjoy working with.

@weinoo Nothing -ish about that one.

more phishing from FakeAnova :

@blue_dolphin my guess this is a bit of an ethnic market , as they also have pork neck whole octopus. Excellent !

Trip to Woods Hole and the WHPS : Lunch @ bleu https://www.bleurestaurant.com/ rillettes , my favorite Foie Gras excellent .the cranberry walnut toast matched perfectly. Apricot preserves the same that's truffle oil w a few drops of balsamic unclear what this added Goat cheese and brie tart . Good , but other dishes much better . glasses of C du Pape. very nice.

ditto

@OlyveOyl nice ! if you made that w toasted pecans , Id be right over .

@KennethT it is a good idea . but to be done correctly , it's got to be something like a KitchenAid mixer that sort of quality . with those add-on paddles that have a flex edge that truly scrapes the edge of the bowl. Consider their IceCream bowl, well made but a bowl you heat . unfortunately , heating to saute temps might make it quite expensive. you bet the idea .

@TdeV the beef tail these days is the same age as the meat in your meat counter . after all , where to those zillion tails go ? about 1.5 y.o. the tails Ive seen at a much better than average local chain , were at least 50 % fat . from the Feed Lot.

@KennethT Im glad you were able to return it . this looks a lot like Late Night TV ad's : 4 easy payments ,etc .

and the tails these days are not even from Ox : a much older , thus tastier , beast of burden.

Tj's still have eggs @3.49 doz // large // one doz // customer MarketBasket : $ 4 .99 for Large doz Ive noticed that Tj;'s , locally , eggs have larger yolks that the version I used to by @ MB. same weight // carton. interesting . as one really buys eggs for their yolks , Ill keep getting TJ's should prices revert to their previous pricings. After all , although Angel Food cake it good , Hollandaise it better .

@Pete Fred what does butter cost in FR ? 1 lbs 500gms ? what sort of local choses do you have ? Supermarket ? ( BTW , next time you are ' in town ' woud it be possible for yue to take some pics of the local butter etc display ? )

looks a bit like a fox .

@Ann_T than k you for that reference . I wonder if the salt level is different ' from a local butcher ' vs from AgraCon.

@Ann_T interesting technique . as the meat has been brined , is your result salty ? simmering a brined product move some of the brined salt back into the water.