rotuts

Dangerous Link ! https://www.anstrutherfishbar.co.uk I should never have opened it. Id have one of everything. wonder what their tartar sauce is like ? different than ' standard ? '

they called it H.T. that's all I know it was very elaborate and the only 'Tea " ive been too.

@Kim Shook may I ask for two Rx's ? Hot Bacon & Swiss Cheese Dip and Jessica's pineapple casserole thanks

I had High Tea in Victora , B.C. indeed @ The Empress. impressive. stacks and stacks of little sandwiches just keep coming. it was over 50 years ago but I remember it well.

@Paul Bacino what a fine idea ! Ill have to look for some M. no pistachios , please but the large diameter version. betting the chips ( BBQ ? ) elevate and make the wrap

@Ann_T your meals always look exceptionally inviting. a question on te ' One Rib PrimeRib ' how thick was it to start off? did you slice it in 1/2 to get that ' rare ' look ? although an absurd thing to write : ' it looks soooo tender "

thanks

@Duvel that slab seems me to be a muscle ' group ' a selection of muscles that have a defin9ing edge. should you go to this buther consider asking where on the pigs neck was this hunk from. animals are mirror images of them selves ( mostly ) from a central plane so this group of muscles probably has a twin on the other side. if this from the black neck or the front neck ? thanks

wish I could find outmode on pork collar how is it cut ? clearly perpendicular to the next meat back neck ? front neck ? hat does the ' slab ' of collar look like ? id there a beef collar , similarly butchered , but from beef ?

properly made w the right rare earth magnets just behind the central wood stip the EM are under that strip if the strip is not too thick sometimes the magnets are glued in from the back into a slot that has carefully been routed so the front is one pice of weed any properly done stronger that magnabar

@blue_dolphin will you be posting the lunch pics ? at least you were not on a freeway.

not in my area just yet a friend said he wanted to go w me to H-Mart ( the Korean chain ? ) not far awaay Id look for some there and bring home

Ive stored my knife collection along several MagneBars and one knife block I highly recommend the https://www.amazon.com/Wüsthof-7223-30-Wusthof-Magnabar/dp/B0000DJZ6G Ive used the generics after having two Magna's and at leaset those generics were just as good. the knife block had my collection of Globals which I now rarely use move on to WoodWhole w a friend. I use Watanabe and Granton knives , from Granton GB w the authentic Granton edge ( the cavity goes down to the blade edge ) http://www.granton-knives.co.uk mighty fine collection ( red handles , of course ! ) from them.

understood. but passing by your local supermarkets Meat Case would you see Pork Neck \ for sale in any form? probably not our loss for sure

yes I never got one Saline ie salt water ' like the Sea , not the Shore ' makes more sense to me thought id ask about a differefrent angle

the problem w the pork shoulder steaks ie Anna_N ref if that they have the ' 7 ' bone in them ie the scapula the initial pecan the others do not have scapular bone. so what happens to all those PorkNecks ? none marketed as such near me so from The Industry the majority of necks get ground up possibly for HotDogs. more efficient probably to grind them up rather than take the time to market and ship to butchers. sad Id lo try one

@Ann_T nice haul nice video why did you use heavily salted water?

when I think of Blade => I first think of the 7-bone where the meat is easy to see : its just below the scapula and has tendon down the middle in AnnaN's pic : that's the Blade Cut , under the scapula wish they had some pork steaks from the neck in my area to try.

i rooted around a little more : slices of pork neck this tranche for sale at an on-line cutcher a picture from this video : https://www.youtube.com/watch?v=zeB4YnURHL4

@chileheadmike interesting idea blade steak cut from a blasemroast only has two muscles this cut has many , so thought of the neck area.

interesting the OoniPro 16 " is not featured on their web site but they do have a cover for it further down , sold out. wonder if they stopped making this model ?

@Kerry Beal how did you decide on the 12 " https://ooni.com/collections/shop-all/products/ooni-karu vs the 16 " https://ooni.com/collections/shop-all/products/ooni-koda-16

its not David Letterman Deja vu all over again do you know this cur of meat ? Im fairly good at knowing the various cuts of meat. Ive never seen something lie this in ordinary Butcher cases in my area Im guessing neck so many small muscles your take ?

i can't quit envision the flame-guard where does it' sit ' in the oven ? what is it supposed to do ?

@JoNorvelleWalker how do you spell that Fr. word can't pronounce