rotuts

@Pete Fred just looking at that green cookie makes me pause ...

All the above is true. have a CS pan just about like that , that I 'cured' as I found the curing process personally worth doing for the result. if one does not have a hankering for the process , and its not that difficult , and is quite rewarding the the above mentioned pan work quite well , and with minimum care will be fine for years. then you buy another, and use the older one for times when your food does not really need to slide around. something nice for two different approaches .

Awaiting their Destiny : trying an overnight thaw.

Finally , some unpacking done: having a back issue , I realized I should drag the box into the kitchen , turn it on its side , slide out the unit ... then pray a lot : got it on the counter : there might be a problem w the side racks , as the top shelf it tight. Called GE : they are sending out another set. it too quite some time , as GE's computer wants to to go on line , etc. got through their may repetitive promps w no Beverage assistants. One you get someone , they are very helpful . first up will be a thawed Fz whole turkey breast , worked over to fit : these are the same as the ShadyBrookFarm versions. 7.5 - 8.0 lbs , @ $ 0.99//lb. I have 6 . The back will be cut off , and probably the whole breast will be split in two to fit. I might be able to get the two split breast on one rack , we sill see. the back might go in the bottom rack , and cooked along w the BR , and then iPot'd , along w the smoked carcass for Smokes Turkey stock. looking forward to using the oven. Ill go the lowest temp : 150 F I think , until the Br registers 140 F or so. remember , I paid ~ 425 ( via my contractor , at Lowes , not $ 1,000 K ) if your stock ' Puts' have done well ' recently ' do to ..... , go for the 1 K.

decided to try a new ( to me ) Fz product : in the air fryer Fz : AF'd on 400 F just until the edges were beginning to get crunchy . the main body was still soft and pliable made an augmented chili sauce using Tj's CS as a base : added chili oil and a bit of low salt soy sauce ( Kikkoman ) these were delicious . followed by my favorite ( for comparison purposes only ) these are the Thai Gorza shrimp also delicious . the initial product is sufficently different that both Fz items will be regulars in the freezer. Bon Apetit !

@weinoo I concur with that plan. the pan should be of good quality , but not terribly expensive . I have this series : https://www.amazon.com/Experience-Induction-Cookware-Skillets-Dishwasher/dp/B07H14V3TR/ref=sr_1_2_sspa?crid=2X0DS32B78TOQ&dib=eyJ2IjoiMSJ9.CFyYyqVvex3Zuzo9IO-FB1B1DxoiwAGM0g-bgI2L-ftesjKK-qiEznMEm27GLxu5BPYFu15wW5uF665SH7ZiFx0BvfSGg4rXlhMMBihIjEDUKdhJPXBPwS5NDR7I2LknaptrmVn5lB0OPObQms_206gi7l9lAEc4MkYTDWUX1sAJvlztBs6BLpdVcqCxyz9Cblf9rKL9wUWP161HsT8HreAtmcrhuHZLoo65uhHtyqUHNwbXJLsbiLXflkcfMiD8uooOf8XHpy1Yd4i_oxM4wEpMZHwVnmrK3-eJQqOSI-w.JbZ6uJ_2ZQhFWAFS2heoR7hPT1CNV8ZOgW4cWCfh3PI&dib_tag=se&keywords=t-fal%2Bnon%2Bstick%2Bskillet&qid=1746806384&sprefix=t-fla%2Bnon%2Bsticl%2Bskillet%2Caps%2C69&sr=8-2-spons&ufe=app_do%3Aamzn1.fos.9fe8cbfa-bf43-43d1-a707-3f4e65a4b666&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1 and after many years , replaced the small pan , which still works well , bu the egg does not easily slide in the pan as before , with : https://www.amazon.com/dp/B009HBKPD0?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1 both are nice , and worth the initial price , and an eventual replacement , years down the line.

Booooo ! Boooooooo ! and more Booooooo ! just saying.

Is it available , USA ? and if so ,, what is the ' you-know-what' ... ' addition ?' an economic questio , not a political one.

Thank you, @ElsieD you are quite the Enabler . I looked the manual over , very briefly , and it seems to offer ' steam cleaning ' possibly like the CSO . and Combi-Baking : baking w steam . I stopped reading , and decided I might be drinking early today . I do recall Panasonic had a counter top combi over years ago , then it was possibly withdrawn does not seem to have WiFi , nor BlueTooth , or Apps or App subscriptions . Wow. did not look into the capacity compared to the Anova . I had already started drinking early. but I did go to Amazon and did not find this model ( USA ) but i found this : https://www.amazon.com/Panasonic-HomeChef-Convection-Airfryer-Interior/dp/B09TTXN558/ref=sr_1_1?crid=20AOZB2GLRE8K&dib=eyJ2IjoiMSJ9.xAJLn66dE8zJDCM_hTHSGw.beKBeS12WkKQ0rdngm4FYbHB8A4trMxIvqGQ1q_1jzo&dib_tag=se&keywords=Panasonic+HomeChef+7-in-1+Compact+Oven+with+Convection+Bake%2C+Airfryer%2C+Steam%2C+Slow+Cook%2C+Ferment%2C+1200+watts%2C+.7+cu+ft+with+Easy+Clean+Interior+-+NU-SC180B&qid=1746556609&sprefix=panasonic+homechef+7-in-1+compact+oven+with+convection+bake%2C+airfryer%2C+steam%2C+slow+cook%2C+ferment%2C+1200+watts%2C+.7+cu+ft+with+easy+clean+interior+-+nu-sc180b+%2Caps%2C242&sr=8-1 no microwave , and I lelt further review for another day . $ 449 mixed reviews

@gulfporter Thank you . agree w you on the vanilla.

@gulfporter Wow ! Would you share the Rx for that ? looks like something I might make w pre-made pice crust !

used to be only Tj's carried them . now Tj's no longer caries the basil , just the garlic https://dorotgardens.com/products/ all the major supermarkets here carriy some of the series. MarketBasket has Basil // Cilantro //Garlic / onion / sometimes ginger. they keep forever in the freezer . I use 3 - 4 basil(s) , one garlic for my daily pasta dish I micro them in EVOO until warm and let sit while I do the rest for the linguini.

@Shelby Fine work ! I dont think the smaller stems matter much when processed but that might just be me. when you run out , try these :

Head Cheese , like all other Rx's varies considerably . assuming the meat comes from the simmered head ( + tongue ) it's all about the seasonings and the quality of the gelatin. and some one else makes it it takes so much work , its very hard to find in a world dominated by Agra-Con. Too bad I say.

@ChrisZ simply : SV in a vac bag in water vs SV in a controlled , accurate steam environment w/o bag : Water has more thermal energy than 100 % humidity. steam ovens are about humidity , not steam unless you go above 212 F // 100 C also , steam SV requires you protect the food from condensation . I looked at steam oven years ago : very expensive , and not very large. holds for the Anova , and the Anova does not steam clean. a major feature of steam ovens. SV in water w a circulator . Id say.

@gfweb I missed that bit . I thought hip area " "" An oyster steak, also known as a spider steak, is a cut of beef from the cow's hip area '' Looks like something quite tasty .

@gfweb its my understanding that the flat iron is from under the scapula , in the shoulder also call Blade , as in blade roast . its two muscles that are connected by a serious tendon in between if you remove the tendon , you get two steaks , tendon free . those might be marketed as the Flat iron steak. https://en.wikipedia.org/wiki/Flat_iron_steak you can see both muscles w the mid tendon in a 7-blade cut : this is the whole blade , cut perpendicular to the tendon : if you ever see whole blade roasts for sale , consider them. its easy to remove the center tendon and have two steaks , or tie the two pieces of meat back together , and roast or SV exceptionally tasty and tender , if you can find it as a roast and hopefully , reasonably priced. I used to get these from time to time and loved them. I had never heard of the Spider. doubt Ill ever see it , except for special order.

My friend , down @ WHPS has done this , many times: https://www.seriouseats.com/sous-vide-duck-confit-recipe """ not as tender and delicious as the duck cooked using the settings that I ended up pegging as the ideal combination of temperature and time: 155°F (68°C) for 36 hours. "" he swears by this , and Ill be trying it soon. A P.S.: one thing ive learned about SV : its very forgiving , once you are in the Ball Park of the results you are looking for.

Ditto

@Smithy Lavash , when fresh a pliable , makes an interesting Wrap. thank you for the [pics of the H-Mart. love wandering around stores like that.

Goats ? Feed Corn ( inedible for people : pure starch strains . I know . Ive tried it ) is ground up for Cows. Id go w a CobCam. Live Feed ?

Toss them on the front lawn. instal a night cam. Publish. Advance Home Science.

Hungry Cow ?

@YvetteMT make corn cob stock. then find some very hungry pigs.

@Katie Meadow my mother used to say that , from time to time. Generational ?