rotuts

@TdeV I dont see why not. the ratio of rice to stock would be important. Ive always felt that risotto had a certain mythology attached to it : the stir , stir , stir w incremental addions of stock. the stirring simply released starch from the rice giving the final dish that ' risotto mouth feel ' you can get the same w a final stirring once the rice has been cooked. the key is the rice ( and type ) to stock ratio Ive made excellent risotto in a fuzzy rice cooker , using the Rx in

@Duvel Nice HB stein. there was a time , very late '60's , early 70's If you were of a certain age , you brought back a HB stein from Germany. mine was opaque , light grey . 1 L . no idea where it is now .. did HB switch to glass ? the glass is much more attractive , id say. I also remember being in Austria , at a nice ' road house ' having dinner w my family and a gentleman , clearly a regular , one table over , dinning alone , had a large bowl of smoke pork chops ( thick cut ) , a similar bowl of parley potatoes , same again of spaezle , and a bowl of something green. Large bowls all. he himself was both large and round. he washed this down with 3 1 L HB steins , of the variety I was bringing home , ( the stein up graded college dorm room decorations to ' cool ' , as it did mine ) then the gentleman , a very large gentleman , walked out of the restaurant , unassisted. the first 1 L HB went down with out pause. I vividly remember this .

@liamsaunt thank you for taking us along and of course , those menu's .

@Smithy the ones in your freezer will be fine any way you cook them Id coo0k from Fz : SV re packed Fz or simmered , in the traditional manner. I recomended SV .

the WSJ frequently explains what Fun Stuff the Swells need to buy , for themselves or for others. this time around its what Swell Dads need : So , maybe someone got this gem : the WSJ seems to emphasize cost first , much of the time. Why not get two ? exceptionally Ugly , this one.

@blue_dolphin Ive tried both the gouda , and ECC. Im not a fan of crackers w cheese. I prefer good bread w good crumb. but that's not easy to keep around in optimum shape. Ive found generic min shredded wheat quite nice in the kitchen . croutons for salads , the finer bits sprinkled on fresh tomatoes , and other things. I like the MSW w bits of cheese , sounds odd , but they go together for me. much more interesting texture than a cracker. So ... Gouda on top , costal on the bottom. the costal is not quite as creamy as the Unexpected , and w a bit more bite. the gouda asserts its flavor in a very pleasant way . both cheese's are now very high up in my rotation. so , thanks again @blue_dolphin for pointing these two cheezes out to me.

the direct sibling of the Linguini w Campari , is Linguini w Pork Ragu ' iPot' how that is made is in the iPot thread. Linguini , Pork ragu , some butter and EVOO , and one egg , a la Carbonara TJ's Parmesian-ish , window green on ions. I make sure to use enough hot pasta water so the mix-up looks like this : note there is a little sauce , if you will , around the edges. fantastic stuff. and as you can see , in the manner of Italy , it's about the Linguini .

@Pete Fred fine idea on the canned pear . Ive used them ( the better ones in a can ) for pineapple Pear UpSideDown Cake . Ill try your version , on some PoundCake or simmilar. thank you for the idea .

@Dr. Teeth its always a pleasure to get a new knife , esp. a Japanese knife .

A standard favorite : Linguini w fresh Campari , basil and garlic ( Dorot Fz ), Penzey's Tuscan seasoning , EVOO and butter , two eggs a la Carbonara , grated Tj's parmesan-ish , window green onions. as good as its always been.

@MaryIsobel that's a good idea. tell your friends , ,,, etc. they are quite tasty , are there any in CA ?

@Paul Bacino Im always troubled when I see ' spilt yolk ' I try to eat the yolks whole , avoding any loss of deliciousness.

@blue_dolphin decided to try two of your suggestions : the gouda and ECC. will enjoy later this afternoon. the Unexpected Cheddar is a house staple here.

@ElsieD Wow. I should have purchased a few , and smuggled them into Canada ! this item ( CA ) https://www.amazon.ca/GE-PROFILE-Indoor-Smoker-Small/dp/B0DM6WTRKK/ref=sr_1_26?dib=eyJ2IjoiMSJ9._Ht8vrPSCsElmo29_j9Yc0cWvLacaM2ud0DvJIi8OP1TFUcwZfbdHWLlrZcoGC0hVy5vsoc5BIGqfD5j2BAmT0SUG90xxv7-2u3yRDOCZKk4HC-Zy6eOjdP0HeN1zH6_Mbf_P0ow4Sy3hc1ys3TFCAtIEg1I_V31TvzytjwYYmhdh_SPjnPS-wEE7YtcutTyH9nhH9vuPlo6mjXf0iNPzgpJ0-f22UVwoHjuA4L4dBheXfaHUkfncOnczx6ATBO0ikMfMkN_lcHqdH0YwihBEovuwQyccKCGT2sN4xXjiwY.-tZLqZk67wY-pIMpE0uV0b8UQbye6UwqUStz7O_alVA&dib_tag=se&keywords=ge+indoor+smoker&qid=1748889885&sr=8-26 $ 122 CA is $ 31 in the USA. I thought that price was steep

@Dejah pleased you are back home, and posting again !

This is the last ( # 6 ) of the Fz WTB's done the same way as # 5. the lower pan fond. looks a bit burnt , but fortunately its not added to what I previously saved in the refrig. No Fz WTB's on sale this week end. but as soon as they re-appear , Ill restock the FrostFree Freezer in the basement , for later use. I leaned a lot , got the hang of the GE-IDS , and these smoked TB's are going to make fine sandwiches or Turkey dinners over the next several months. stock from the series of bones was made in the iPot , over here : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/

making more stock , from the backs and frames of the varioous Fz turkey breasts ive worked with over on the GE-IDS thread: https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/ bones Ive fz from the last three TB.s in the front the bones were cooked in the GE-IDS on the lower rack. I decided I didnt need to do that , for flavor , as I was going to use each iPot's session's stock , over again , until finished. I ended up w stock that was 4 X : 4 sets of bones ( two backs in the first session ) , then using that stock , single backs and frames for each subsequent rendition. the two uncooked bones , ready to bake for some Malliad-ing while the bones were in the oven , this pot contains the smoked bones , and the previous stock , which I froze in a TJ's plastic cookie container . ( I save them , as I fined them useful for lots things , mostly a decent sized container for the refrigerator ) bones baked MC ( The Cat ) likes turkey it seems, he kept an eye on the oven while baking the above. these went in for two iPot sessions , which the stock was still hot. thus three sessions , back to back , to completion. this took some time , but it was all unattended. 1 hour HP initially , ( not counting the 20 min warm up ) , bones are removed after a quick mash up w a hans masher ) meat falls right off the bones , then the chunks of meat are mashed again to get to meat fibers , and iPot'd for 20 min. the meat its then removed , and pressed in the potato masher ( previously described , above ) meat bits discarded. they are completely dry , and more or less flavorless . I ended up with 1/2 of the original volume of stock : I cooled and refrigerated . the next day I removed the fat. it had more of a pork flavor than turkey , but I discarded it. couldn't think of a use at this time. this is a gel . I portioned it into two plastic containers , the size I use for Vac'd Bricks. I micro'd them to just level them out Ill freeze and tomorrow Ill Vac and save for future use. I as concerned that repeated iPot'ing of the stock might change the character of the proteins and sugars , making them un-palatable. and secondly , that the fat would also change into tasty unpleasantness , as there would always be a tiny bit in the stock. neither happened . this is very tasty stuff. smoky , but not overly so . turkey and pork flavors. the little seasoning i used did not overwhelm the flavor. and , its not salty at all. this is full flavored , not light flavored in any way. Ill make this stock the same way , with then next 6 TB's Ill smoke 1 - 2 , and oven roast the other 4 . I will remove all the turkey skin ( as i dont need the surface area for Malliard flavor , and I dont care for turkey fat. ) I might start w the volume of water I initially used for two Tb units , which ended up in one full TJ cookie container of stock then re-use that over and over until done, which ended up w 1/2 container of concentrated stock. I was surprised on how much turkey meat was discarded with the last 3 TB's . but it had very little flavor , but the meat was not wasted. over all , a very successful project , done in easy stages each time.

@Shelby what sort of sausages are those / look tasty.

@Ddanno I looked up Hawksmoor . looks very interesting https://thehawksmoor.com a very different style than a US steak restaurant. looks delicious.

here is my new one : 20 CF: note: those bricks lined up on the door : Ragu and that last Fz TB , next to the yellow energy guide has just been processed ! second to the bottom door shelf : Benton's bacon.

@gfweb and @Smithy : the papain treated CB's do not turn to mush , if you SV'd them promptly after purchase. and in the case of S&S , its St.P's sale was probably brought into the store relatively ' fresh ' after processing. the last points are pure guesswork. the the 6 CB's that I worked with , either the same day of purchase , or the next day after subsequent purchases had not been sitting in the meat cooler very long : they weren't there the previous day : there was a 2 CB limit on that sale. on the other hand , years and years ago , at a similar sale , I kept several in the refig ( 40 F or so ) very close to the ' best buy date ' , which was several months ( refrigerated ) those did not enjoy the SV 48 H bath. and Im sure the Beef @gfweb put his effort into , from fresh , easily might have been of better quality . I think a Fz CB , Fz close to purchase date , will do fine SV for either length of time.

@Smithy I like the temp 140 F for commercial CB. I like the way it turns out @ 48 H . its not pull apart tender like pulled pork , but a 1/4 inch slice , when hot can be inhaled after ' cutting ' w a fork. the difference in time will only give you a slightly different tenderness. if you are looking forward to a thicker slice , hot , fork tender then 48 H you would get that @ 36 H , with a thinner slice. if your main goal is sandwiches , wont matter a bit , just slice to your desired thickness , for both versions. BTW : Id cook the Fz CB , right after you Vac'd them , and they will be fine. the refrigerated CB , Id partition into several pieces , and still use 140 F , but check a portion @ 12 H , if not 8 H , and if tough , re-bag and continue. you might get a nice chew @ 1`2 Hrs . but @ 48 H , it might be mush. mine from the refig for quite some time were. that's way back on the SV or CB thread.

@Smithy I think the difference between 140 F @ 36 H vs 48 H might be slightly noticeable if you had them side by side , but I'd pick the time that was most convenient and just slice the 36 H a bit thinner. hopefully you froze the commercial CB ?

@gfweb I can taste it through the screen. Kudos your way.

@blue_dolphin thank you for posting that info. i used to get Bulgarian feta , some time ago , in an area on the way to Boston , that had several middle eastern stores. they had probably 8 versions, swimming in their brine. I was surprised how creamy the Bulgarian was. it was my go to feta. Ill look for those cookies and the cheese you mentioned. next trip . thank you again for posting.