rotuts

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.

Ive thought about this project , and would do things a bit differently , next year : the CB's I got were relatively lean , w/o big gobs of fat. I trimmed off a little . Fat is flavor . you can trim fat off after you cook it , but you cant put it back. the local CB comes w those tiny spice packs. think bay , allspice , mustard seed . not heat. back in the day of simmering CB for hours , my sister like to put the pack in the water , which is why they include it I think. w all that water , very little flavor made it to the CB. W SV , any spice or herb next to the meat , even small amounts will very much flavor the meat. its concentrated right there. Theory of SV suggests putting spice and herbs in a folded ' pouch ' , open at both ends so it does not come in contact w the meat. thats a better way to do it or simply skip the spice pack. My CB is actually Spiced CB . it very nice , but its not traditional CB I should have done some w/o it., 50::50 just for variety what I have is still very very tasty. Papain is in this version of CB. it's been succinctly discussed farther back in this thread. My CB was tender , so I think IM OK w what Ive done. however , it would have been been interesting to check the CB at 24 H , and 36 H . it would be easy enough to re-bag and put back in the water. I like the smoke flavor I have . its not traditional CB , but makes for very tasty sandwiches in the future. I decided to not smoke the last batch , for a more traditional flavor. and lastly , if you appreciate what SV can do for CB , and have refrigerator and freezer space , and its $ 1.49 : get more and SV more !

@TdeV interesting points. Im sure sweetness has been studied as an inducement to eat more after all , sugar , salt and fat are the three major food groups , and used in industrial proportions for profit: ' beer nuts ' are both salty and sweet and they have plenty opf fat in them. but I have no idea if everyone eats less of something if its sweet . I dont have a ' sweet tooth ' but Ill have seconds even thirds of a cake w a serious layer of frosting .

here is a pic of a larger sample : these slices are tender , with a very nice light smokey-ness ( the Alder/Hickory blend ) , and not salty at all. each batch was re-bagged after cold smoking w ~ 2-3 Tbs of the bag juice , and the rest of each batch was bricked and frozen as you see upper R . the BJ was not overly salty , and will be used for ' sauce ' and a medium to iPot potatoes/carrots/ cabbage in the future . over all , a very successful project. hope to do it again next year

My Fond-less 8 " pan is more or less middle aged . these pans have done fine service for years. It got a little grumpy when I fried//steamed 2 eggs the other day I think its this one : https://www.amazon.com/Experience-Nonstick-Induction-Compatible-Dishwasher/dp/B000GWK2XW/ref=sr_1_17?crid=3AYTU5NJL10M6&dib=eyJ2IjoiMSJ9.LQlbp87gs0UikU0OufR7hPbxsPsg33PS6VRqFQcuw2HnhnhtLuFyPc33vt0kzKj_Eyj1Cy8tR2wFTc0JbTxdwnT3O26Bi6NpzKa1ppzRQiD3JQ6ZVc0os1l3JOqVOgMLDtX_kxNhu4Gu0ZbmbpKzC7CCErRU0dvK_W6NpTBDKyIfEImqwoG50I1SdS84OtFjFtktaQm2vjEX6CyXqy8c2nbt7TOzCVzbptO4B9HUvU8Anenwym_zK5sacwPDOs0FTZCwORQ57HHXmbv7iKCPpWfGFAQ9J6XrHq2m_FSgtBt7r-69oSEox5eCfrEjDrwWgFyRqeTBT_PgUOneXEHA0gCCHQ8EELYXPJTDjULu5y2Fr6jK0GUIpQKc4KMzB1CimNs3_Vhi1b3bqW3tv4hDyo5Ln-mJ9XKnM0BlvsglKHs0sCiy-Ku2JvYMXhQT4KCR.pyOa5ZnWHJYYjjDPS0Gtdc6jV726dVZYnfheA7Jatf0&dib_tag=se&keywords=t-fal+pans&qid=1741973742&sprefix=t-fal+pans%2Caps%2C146&sr=8-17 this brand has lots of versions . I still recommend this series . the WireCutter ( NYTimes ) recommended this pan recently : its quite nice . I though Id post the vendors Care Instuctions : I really cant say what adding a little oil , initially , over medium heat does . but why not ? N.B. : their views on cooking spray , a recent topic here. its a very nice pan. Ill try my fried//steamed eggs in it soon. Tj's still will sell me one ( 1 ) doz large for $ 3.49. Ive seen various ' swells ' at Tj's put two ( 2 ) doz in their basket . No Comment .

too much Tech no steam cleaning too expensive

another TJ's Naan-ish Pizza-ish , via the AirFryer : one of the best Ive ever made : maybe a bit more lower-salt salami ( from Tj's ) a bit more char , etc and they are always very very good.

I ended up buying two more CB's @ 1.49 // Lbs @ S&S . I could not resist . my current method of SV'ding two at a time works well for me . total cost ~ < 28 USD , and savings ~ > 60 USD . the second set in is the SV//Cooler set up , w one more day to go for those. I resurrected my Weber , for the cold smoking , temp : 36 F outside , clear. started like a charm , but need a bit of cleaning around the gas ' mains ' it has not been used for years and years. the CB , out of the bag : 48 H 140 F.: on the Weber , w the smoke tube raring to go . I have 3 x 5 lbs bags of pellets : Alder , Hickory , and mesquite . each are 100 % named wood. most larger bags are 40 - 60 % Oak + ' flavor wood ' I started w Alder. Weber doing its work . note the wisps of smoke. A little over 60 minutes : they don't look much different , but the aroma is subtle and smokey , and very nice Re-bagged : I saved the Jus , and used a couple of Tbs in each new bag. in the distant past , after cold smoking the meat was delicious , but the edges were a little dry . I remedied that w the addition of some of the Jus. I froze the rest , ~ one standard ' brick ' vac'd for later. Ill use that when I iPot the potatoes//carrots//cabbage for the traditional CB&C dinner . the jus was outstanding . salty of course , but you don't use much , and a bit gelatinous. @gfweb : I took a sample , and did a taste test : Just as I remember it : tender , holds the slice , delicious . there was no Papain effect as I had one time in the past. that's documented , possibly on this thread , years ago. when I had the papain effect , the bags were kept in my refrigerator for quite some time , as I didn't get to the SV'ding until later. Best buy date for these packs is June 15 2025 ! I cooked them before the ' best by ' date , but not by much. don't know if that had anything to do w the papain effect back them no mushiness now. Ill also cold smoke the next batch ( # 2 ) tomorrow AM , and try the 100 % hickory . H has a more pronounced taste than Alder. I might leave the third batch " Regular CB , unsmoked " I wouldn't want to use the 100% mesquite and then find the CB to be two harsh. a fun , rewarding , easy for me to do project . again , sorry for the dupe pic at the bottom . cant seem to delete it.

@AlaMoi you must not live in a ' St. P's Day ' area. again , the above represents states , not cities . NY and Chicago used to have significant parades. I lived in Chicago for several years , an Mayor Daley , the Original , https://en.wikipedia.org/wiki/Richard_J._Daley made a big deal of St.P's day , stenciling on each crosswalk , in green , " Mayor Daley invites You and Your Family to the St Patrick days parade " but that's a bit of Machine Politics , at its peak Bread and Circus. here , in the BOS area , Stop & Shop has had the best deals on CB's , for years , and good quality . Im very surprised its back @ $ 1.49 //Point // lbs. Market Basket , a less expensive store : $ 2.99. and Roche Bros : $ 7.99. would be interesting to know , if we had any Irish Posters from Ireland , what it goes for there. and to answer your question , its a niche item , doubt there are any USA National brands. This I found quite interesting , never have thought about it at all : https://www.authenticvacations.com/corned-beef-and-cabbage-the-shocking-truth

@SLB fantastic ! interested to hear how it works out. do you SV ? Id take that hunk , after the cure , and SV to tender , at the lowest temp possible lower temp , longer to tender ness .but no extra work involved. then , slice as thin as you can , for a roast beef sandwich , w all your favorite trimmngs.

@gfweb yes. its in there , w who knows what . rinse the meat in cold water . In the past soaking , re salt content before SV really did not work , but , I now deal w the NaCL after the fact . not an issue this time , I cut the CB into three , and soaked in cold water , for 10 minutes or so and changed the cold water , 2 - 3 times , as I could see ' Jus ' etc then did the vac , and SV 48 H @ 140f. first batch out tomorrow , and Ill try to cold smoke those , outside as I have in the past .

Round Up # 2 @ Stop&Shop this AM : Points , very little ' trimming ' 1.25 LBS ~~ Im so tempted to got get to more tomorrow AM these are so nice Buy Early , and study those bags carefully. !

I imagine children's menus are offered in places where children are chronically exposed to ' cartoons ' connected with food, and the like. the are not meant to educate parents nor their children to new food experiences but to keep the children occupied and quiet .

@Smithy I dont think you can bring older , dried bread back to what you are looking for . consider French Toast as another possibility . soak longer if drier .