rotuts

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

the media room had the odor of agar , w hints of sheep's blood . I do recall the UV lights were very difficult to turn on manually .

any bakery that uses flour has to be a Yeast-Buds paradise some are at work helping your bread to rise.

I don't think UV light is necessarily used to sterilize , even if that's possible . many many years ago i worked in a Univ. Infectious disease Lab. back then , the dept. made all or most of the petri-dish medium to grow what was needed in the Univ. Hospitals ID identification lab what's were your ' cultures ' go to sort out. in the room where all this got done , and much more when the door was shut at night , banks of UV lights came on. not a few , one or two , but like arrays of fluorescent like lights on the ceiling. when the door was opened they turn off . im sure thy were not looking to have a sterile ' kitchen' in the morning but one w less chance of contamination when making media ( the gell the bottom of the peri-dishes ) if something needed sterilizing ( liquid media in flasks ) it got autoclaved. im sure the liquid poured into the already sterile plastic perti dishes had to have been autoclaved , then cooled before the ' pour ' and indeed , the room was a big kitchen .

perhaps the idea is to kill some spores ,on the surface , to extend shelf life knowing full well its not going to kill them all.

I decided to use the second brick of ground turkey to do the same thing as above , but I used my white table wine ( Tj's Costal Chardonay ) along w Campbell;s Cr of Ck soup. similar seasonings , and I increased \the wine to 1.5 cups. reduced as above. no pics . the CrofCk soup was quite creamy not necessarily from dairy , but maybe. maybe just more of the ' creamy ' items in the Cr of mushroom soup I got my first ' burn ' notice , which was a bit alarming. goggles , of course and got this interesting article : https://kristineskitchenblog.com/instant-pot-burn/ the iPot worked its way through the cycle , and there was indeed a lot of ' fond ' on the bottom of the cooking vessel but it scraped up and all was fine this version was also very tasty , but not the consistency of SloppyJoes or Chili Ive decided both are keepers Ill sick-blend each and make a few bricks and freeze this then will become gravy by chopping off a portion of each frozen brick , etc. it will need cornstarch thickener at the last minute but both version had very fine flavors , subtle and no one ingredient overwhelmed any other. if I do this again , Ill cook the meat / reduced flavoring then add the Cr of ' soup ' after the iPot finishes mix up , and keep warm or maybe not much more to give the flavors a bit of time to0 blend together .

Kim Shook nice consider keeping the Campari tomats in a brown paper bag w a few apples in the, then take them out as you need them they do improve a bit.

had a problem , and the solution went to the iPot : I move quickly though Markets : MarketBasket or TTJ's by choice. @ MB I got two ' sets ' of ingredients for my Locally Famous Turkey SP . but the mortadella , went missing and the EatDate was approaching : well , I pulled the iPot 3 Qt , and Ultra , to and electrical plug and thought , I would use each of the two ' slabs ' for something different : I thought about a deliciousness , w reduced Table Wine , herbs etc : the 3 Cup iPot allowed me to do two experiments ! different days I have a long interest in Campbells cream of condensed soups : back then ? you bret so one 20 oz pack of SBF turkey : w seasoning , and my current TW from TJ's 2.5 year sold ! I put a cup of the wine ( measured ) [ed.: I use too much wine , sometimes as its tasty but less reduced into something , is subtle and nice I drink the rest . no loss ] the seasoning got hand ground and added to the wine while it reduced. then there was this : w the can of CampBells Cr of mushroom soup. can it get grosser ? pre-iPot Mushed - up w a hand masher that might be the finest ingredients for s slow cured blood sausage well after iPot : uikky but so delicious the meat is on the bottom , and need some work bt on mashed potatoes ? very tasty Tomorow : the same white wine ( Tj;s ) and Cmapbells cream of chicken soup. experiment done and not that straight forwad but successful. I

@TdeV Ive only done the RB4 refrigerator cure w sirloin streaks 1.5 " I did those for 6 - 8 h 130.1 delicious sliced thin , against the grain for a steak sand. I d try 24 H 130.1 I don't want to recumbent 36 in case the RB40 changed the tenderness. but this cut , w/o the RB : 36 would be nice.

as mentioned above possibly by @gfweb tenderness is difficult if not possible to measure . until it can be measured .... however I know what's tender and what's tough when I bite into it. Ive never had fried chicken , from the same animal and cut of meat fried in two ways : buttermilk soak , vs non soaked . double or triple blind. someone should try that . and BTW an MRI is simply a picture . it's not a measurement. and when I used to try chicken , I used buttermilk or made my own from regular milk . because I had to use something , and the tang and thickness of BM was tasty .. and as also mentioned above , these were supermarket chickens and thus not old nor tough . its more interesting using Yogurt or Buttermilk in Indian Cooking real Indian cooking probably starts out w tougher meat and chicken than I can get still , nothing measured so far.

I only did it once , on each side. thee were ' slab ' meat 5 - 6 drops per side , evened out , more would be OK want to coat the entire surface each side , then wait. you can turn it in a day or two if you like. then SV. best stuff ever for mSteak Sandwiched.

@Kim Shook are these ' local ? ' I went to the website and the section on the top R : store locator was not working as far as I can tell they look interesting .

yes . it's all I get these days and I wish Id tried them earlier. ( Ive grown my own for years ) I try to get the ' baskets ' that are red-et , as they have been on the wine longer . knowing will well commercial tomatoes are grown for color. and they do age a bit in the brown paper bag w and apple or two. and hey taste like a tomato . not impressive aroma, etc

decided ti skip the ciabatta TJ's toast : still delicious that's rolled scrambled eggs . it is not an omelette .

Id do SV . cut into ' manageable ' chunks . consider RedBoat40 in the frig for a few days for a couple of hunks over a rack so the RB40 seeps into the meat , and the meat dries out a lilttle then SV , 130 F for at least 24 hrs , maybe even 36. rapidly chill , refrigerate or freeze. thaw ( if from frozen ) in the refrigerator , then slice thinly while still firm , and bring to room temp for a very tasty beef sandwich. save the Jus out of the bad and sprinkle on the sandwich if you do RB40 for a few and have a few w/o , you can taste the difference between them , and decided for later which you like. RB40 does not taste fishy when cooked. its a bit like aged meat , just a bit

well , they use bacon because that's what they have . as to character of the dishes , they are quite different when prepared w pancetta or guanciale While I was visiting my father , Id get pancetta ' home made ' from https://www.dittmers.com and delicious it was they may have had guanciale , but I did not know about it. most people haven't had P or G in this type of dish , or possibly any other way but do know about different styles of bacon supermarket , supermarket + , county I do this myself almost all of the time shen I do a pasta + Pork dish. just reading this thread reminds me the New To Me Tj's pork belly would nicely in a contrasting way , work for this dish.

Maple in the fruit part not the topping and not very much a hint you get to think about.

mighty fine movie and mighty fine book read the book first Id say then watch the movie complementary

wonderful video but why peel in the first place ? lots and lots and lots of flavor in this peels. they will fit in with whatever you choose to make

@Duvel Connoisseurs and Trencher-folk all of them Congratulations

@Duvel do delicious looking , flavor full and so ' Gathering ' new word for me then there is this : ''' As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index," Wiki now , ente nous : who got the egg ? I would have politely waited for it with in reason