rotuts

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.

@FrogPrincesse Its my understanding from my local TJ's that items that are on the shelf room temp and in the refrigerated section are the same. putting things like jared salsa next to refrigerated prepared foods increased sales of the jared products . Id check locally , just in case.