rotuts

and I just stocked up w Benton's which im very pleased with. [ Benton's is now a vital ingredient in my Turkey Ragu ]

Fathers Country Ham ( and bacon ) is closing for good due to health reasons. I know some here have purchased from them in the past : https://fatherscountryhams.com/collections/specials?se_activity_id=176997728279&syclid=cujkvfna69ps73952ce0&utm_campaign=After+74+Years+of+business%2C+the+time+has+come..._176997728279&utm_medium=email&utm_source=shopify_email

@weinoo I don't have an Egg p0rn folder just yet ... but it looks like I need one.

@MissTaurus Welcome ! Im hoping you can show us some of your local dishes and markets at home or at your favorites eateries and markets.

Snow tomorrow . Most of the day . 1 - 3 " . Not that much still , please post more pics. thank you .

still , Tj's $ 1.00 cheaper than Market Basket . and MB's suggest a two carton limit. but a full case. this inversion in price , Ive seen before , during the last egg shortage.

@gfweb delicious Army food. Chipped Beef on Toast , a favorite of mine . the Army has another name for it. in college they had it from time to time for lunch on Fridays , fortunately , not during the week. as I didn't have classes Friday afternoon , I had several helpings. and a nice afternoon nap. used to make it myself. Ill have to check the beef packs for their salt content these days . probably prohibitive .

this is what the bottom of my iPot looks like after making a pot if TurkeyRagu : I rinse the pot out , and let it sit for a bit. the brown bits are the result of the uneven heating element. this come right off w a textured sponge. from time to time , I snazz the pot up w some BartendersFriend. done

my Turkey iPot Ragu looks like this for yesterday's dinner and will be the same tonight , w a fresh batch . delicious , and easy for me to do.

@Shelby Oooooo! Ooooooooo! good for Ninja , coming up w new suff that's really different. hope its well made and at a discount somewere does not have to be soon.

@TdeV although im curious about the keep war , not so much when my iPot Rx is finished , I just unplug it and wait for the natural release. done.

I believe this question was answered very early on somewhere in the iPod threads : when your selected cooking time is finished the iPot goes to a ' keep warm ' state , at least he ' keep warm ' light is on. if you are are planning on an natural release , does the ' keep warm ' add to that time , or not ? one can simply turn he iPot off , and wait for the natural release. this was looked into early on , and I recall the answer was that it didnt matter . anyone recall ? Im using Natural Release for turkey ragu , and other Rx's as im in no hurry , and there is significantly less splatter on the top w N.R. thank you

The Mini, if I recall correctly also has a limitation in the maximum width of it clamp. this might matter if you plan to use insulated coolers [ ' beer coolers ' ] as I do. if it can only be controlled by their App, Id look into wether that app is free w the purchase of the Mini, as I thought Anova will be changing for that on a yearly or monthly basis . w all the sales Anova has had recently w heir circulator's wonder if hey are coming out w a new line . seems circulator's are pretty much ' fully developed ' as they stand now.

@Ann_T ' Diner Peas ' Im going to have go back to those w my TurkeyMeatLoaf [ TML ] mashed potatoes [ pressure steamed Russets , et ] and home made gravy.

just the sort of Mirage I need today . Snow to be dealt with by Maurice and Me. Maurice is the SnowBlower.

@Ann_T that chicken dish is going into a food p0rn folder for sure . dont those canned peas make the dish ?

or Wallace & Gromit

generally TJ's does ' Mousse Cakes ' very well : the cake is cake-ey and the mousse is generous the offerings vary through out the year. if you like raspberry , these are for you. at this time they have heart shaped cake chocolate frosting and mousse , w a red heart sugar tipping. if you gently lift off that red heart, discard it , the rest is very nice .

Pam , has various ingredients . if you heat the pan you use it with above a certain temperature and that temperature is lower than you think Pam polymerises and turns to a Gunk that you can only remove w very caustic oven cleaner ( NaOH , not easily avialable , for good reason these days ' EazyOff ' the paste was great ) or BartenderFriends , and someone else to do the grunt work.

indeed

i havent looked over the manual , but Ive found turkey via SV is very tasty at 140 F or so. so that might be a ball park figure. looking up the temps it seems 150 F is the lowest the oven goes. so ... 150 F.

@Senior Sea Kayaker you have interesting Pesonal Beverages w your meal. Congratulations.

indeed. TJ's Coastal Chardonnay is not sweet . just not as crisp as a Chablis , my favorite white. USA Chardonnay's for some reason have oak flavors , sometimes a lot. Oak belongs on trees , not in wine.

Ill be unpacking it ' soon ' and will post here. my main effort will be on turkey breast as I have 6 ( on deep sale , of course ) in the freezer waiting for the call-up. Ill de-bone , and remove the two tendons on each Br , tie back together. leave the skin on for ' protection , and smoke low for future sandwiches. then after those get done , maybe some duck.

my Wine Buds @ TJ's recommended I try this after suggesting the G.V. above ; its similar to the GV , but Im betting would be quite different if tasted side by side. who can really remember various tastes and nuances ? not me. as my standard ref. is Tj's Costal Chardonnay , this moves away from that in an interesting direction as did the G.V. $ 7.49 , not a Bank-Breaker . ice cold , quite nice back label is fairly accurate , but I do not know what ' lively ' means in a wine. certainly nothing was wiggling around as I swallowed . Ill get this again , and keep a few bottles as I now keep a few bottles of the G.V. , for a change from the TJ's C.C.