rotuts

@weinoo glad it's only a potential . same sort of reasoning.

@weinoo Nice . No Eel ? ( I love eel ) very interesting menu. I noted the for a while in the 80's , roquefort was quite chee-chee on burgers . tasty , but all you tasted was the roquefort. nothing really wrong w that , but : I lived in Spain for 2 years growing up , and thus I love boquerones. they came w a Can(i)a , a draft beer. although I was 10 , I was tall for the average Spaniard. Id get a Can(i)a on the way back to school on Thursday after noon just for the boquerones., as did my father. for the longest time they were not imported to the USA. Usual Huff&Puff reasons. seems like a real shame to not be able to taste them w the roquefort. Trendy is as Trendy Does.

@Kerry Beal hopefully that new freezer is frost free . Ive had that same problem w the old ( 30 Y ) one for years.

Thank you for taking us all along. M.P and P.J. look very happy.

@curls thank you for posting that video. maybe a few people need to get a life. I say that , as I don't care for pistachio . Im please Dubai didnt make a version w pecans. P's prices have gone up enough recently.

@gfweb correct. I was suggesting S trumped ( sorry ...) K. inevitably , when sandwiches are the subject , Katz turns up. as tasty as pastrami is , and as centered NYC is , MHSM turmps ( there it is again !) them all. I hope Schwartz hasn't changed much , but I sense it has new owners.

Someone needs to post a picture of a sandwich of Hot Smoked Meat https://en.wikipedia.org/wiki/Montreal-style_smoked_meat Probably from Schwartz's https://schwartzsdeli.com/?srsltid=AfmBOopImZPJqgL-eYfLSjncJFH-7Ec3_wNCtpcGqQOx2RKpeqsDjbpT that would settle that.

Ive forgotten all about Butterfinger candy bars. when not ' stale ' , they are delicious. never had that style of CB at a ' Chocolate Shop ' i.e. See's a very close second to Babe Ruth.

I don't see why not . I of course then chill it in the refrig. the one thing I noticed was that there was moisture in the chamber, thus , if you didnt have an oil pump ,that pump would fail sooner. I might not do this again. I had to move everything out of MC's gaze . better planning next time.

WTB # 5 : I decided I didnt need to add the back // frame to the bottom shelf this time. I tasted the 1 X stock it had a nice smoke flavor. I then recalled Aton Brown's Good Eats show where he made liquid smoke. one can add smoke flavor , but cannot take it out. And , Id just save the various backs that I already smoked add the fresh backs , which Id over roast ( bake ) plain to get good color. I did not use the skin , as I have plenty of flavor and there would be less turkey fat to deal with. De-salted the generic bacon , as before . but this time I added more of the seasonings , as I didnt need to consider those flavors becoming too pronounced in the eventual 2.5 x stock the seasonings : and I did this version simply by the clock : as before 1.5 Hr 225 F // 5 smoke. rotate and change self position . the 1.5 Hr 180 F 5 smoke. rotate again , then leave alone for 2 Hr.s , then done. @ 3 hrs done. temp on the top one was 145 F , bottom 139 F , the front of the TB, I removed the TB's and the drip pan when done , total 5 hrs. I learned my lesson last time. I also lined the drip pan w parchment ( the semi-disposable one ) and got this : it's had to see , but there is a pool of fat in the deeper end. I carefully poured that into a small plastic container the fond slipped right off the parchment paper, as the tray was still warm this Ill save and use in TJ's cornbread mix. Pork fat , smoke flavor , and other drippings. this was slightly salty, not over salty, probably from the brine the TB was subject too. exceptionally tasty. I cut one in half while still very warm , and made a wrap tortilla warmed over the gas burner , turkey , mayo , mustard , spinach , fresh black pepper hard to pic a wrap. I also had to work quickly as MC ( The Cat ) goes crazy for STB. he did get a decent amout. I had to get everything off the counter , and refrigerated due to MC's interest. Vac'd warm ( I had not done that before ). refrigerated . one seal needs to be re-done tomorrow. this was the best version Ive made. the others were mighty good , this was better : more seasonings while this process was going on , I stayed hydrated w a suggestion from @Smithy , mentioned here : https://www.thekitchn.com/best-trader-joes-wine-23580457 I of course had all sorts of ideas for TB # 6 I was going to do the same prep , but put each seasoned TB in a large SV bag , then SV for 8 hrs @ 140 F. Rapid chill , then the next AM , take the cold TB's ( 36 F ) and cold smoke on the Weber , one hour w the smoke tube as Ive done before w SV's Items. then Id carefully torch each , and partition , and Vac , and see what the difference was. SV does everything exactly how you want : pic a temp for ' doneness ' pic a time for tenderness however , its problematic heel is no Malliard Rx , and thats a very tasty Rx. but this version of the TB's was Sooooooooo good , and easy and I got a ton of fond and smoked bacon fat , and very little salt. not trying the SV version any time soon. P.S.: the bit of pickle you see in that wrap , is a half sour. I get them @ MarketBasket. I was running low so went to Stop&Shop to re-supply : 5 minutes vs 20 M. im glad I did : I got MB stopped carrying these . these are superb . as long as you like garlic , which I do. plenty of garlic w these. I leaned my lesson , by chance.

based on a recommendation from @Smithy , in another thread i just cant find, I decided to try this wine : for me , its a nice complement to my Bench Standard , TJ's Costal Chardonnay its dry , but not too dry . It has a light body , is a bit tart , and has ' green ' flavors . ' green flavors ' you have to figure out for your self. then I googled it and found this thread : https://www.thekitchn.com/best-trader-joes-wine-23580457 in down there in the middle. Ill look for a few of these others , if TJ's still have them , as the ref. is a year old.

H.B. Moe ! https://www.youtube.com/watch?v=dhdOPhTHeoE

@TdeV Im a big fan of S.T's I loaded uo , in the Era known as Before mostly whole spice curry blends , but many herb blends , as they are flakes , not ground. and many had no added salt. I hope to use what I have , then re=stock After.

Clean-Up most people would just put the components int the dish-washer on the Super-Dirty cycle. I have a new DW , stainless steel interior and Direct Drive ! 3 hours superClean ! it's doing a fine job taking care of my pyrex collection and lids. twisting and bending I discoverd 30 years ago make for a very unpleasant evening. turns out to be arthritis so , by hand : I live in NE and fat down the drain has consequences you will find out about later. I wanted to first scape off the fat on the shelves and matt. I used a silicone spatula w a sharp edge. a RubberMaid would have just smooshed it around, then a soak in hot water. I looked for a semi-disposable aluminum pan , thinking Id add very hot water , detergent , baking soda and put in a low oven for a few hours. this was the only pan that was wide enough , and it would be a bit precarious moving it to the oven. But , it sits across my sink , and is significantly higher than the sink , and works well for the soak that the spatula I mentioned. Ithen primed the drain w hot water and detergent, and drained. seemed to go well. I used a copper pad to get the left over Cling-Ons Re the oven itself : I dont have commercial spray cleaners , but thought I might need generic windex or some such . baked on spatter on the glass door , etc. sponge and liquid soap just pushed the mush around. there was a little ' 409 ' left from the contractors worthless stuff. then , the clouds parted and I remembered I had isopropyl alcohol using a paper towel : bingo !. OK several paper towles . done. I dont like using PT's , but I will for the GE-IDS generic MB's ! not the brand w the cartoon guy on steroids either ! and BTW : WTB # 5 is taking a swim for the day.

@gfweb interesting. Ill give that some thought. I do have quite bit of SV'd corned beef , that I cold smoked after SV'd it ended up not being very salty. and I used the small spice packet on them this year , and it gave the CB's a bit of pastrami flavor. now , Montreal Hot Smoked Meat , that's a different story.

@ElsieD thank you for that idea. over the several hours the GEIDS was doing its magic , Ive given though ton other items I might try. based on the mechanism of action of the diuretic Im on , I consider exogenous NaCL to not be as friendly asm it oncw was. I use a different salt , but tha's covered in Index Medicus , not here. 'm please3d w the de-salted bacon. easy to get generic , and easy to de-salt. Just to get up to date , I asked the MarketBasket butcher about brine in commercial chickens . as far as I can tell , MB's whole chickens say they contain 4 % water. tow other brands , B&Evans , and another premium one had 6 % and 8 % brine. I looked over the MapleLeaf duck page ( MN not Canada it seems ) and they emphasized ' all natural ' the ML Fz whole duck @ MarketBasket indicated , in large type : 15 % brine added. Im happy w turkey as I like it, and the size of a WTB Fz is 7 - 8 lbs , in my weight class these days. and yes , Im sure its brined. I could see boning out a lower salt chicken , and making a chicken ballotine some day. Im also thinking of the pork boneless country rib cut I got @ MB and used for pork ragu . I am enjoying the Unit, and pleased I have it.

WTB # 4 I soaked the bacon in cold water , to remove the salt. this is generic supermarket bacon , the 1 bls version , as it has the fatty ends , which the 1`2 oz does not. I thought an hour or two but left it in the refrigerator over night , w one water change in the evening. that water had a slight reddish tinge. I liked the timings Ive had before , so start off was 225 F , 1.5 hours , then rotate and change rack position. this is the second rotation , at 3 hrs , I turned down the temp @ 1.5 hours to 180 F Its not that easy to move the Tb's around w/o using a pan. Then , in a flash of Genius : I rotated the above pan , that solved the issue of which TB goes where : pic above , the bottom TB is now the top , and rotated front to back. I was pleased w this insight , after all , Im the Theoretician for the WHPS ! I awarded myself a Kudos , and a Persona Beverage for hydration purposes : TJ's Costal Chard. on ice ! getting there : here are some temps , top -> middle rack , and back -> front : 1.5 hrs , 225 F: Back of oven Front of oven Top 147 F 130 F Middle 134 F 119 F TB's rotated // shelf change temp 180 F Top 141 F 133 F Middle 133 F 131 F @ 3.5 hrs Top 132 F Middle 131 F @ 4 Hrs Top 142 F Middle 137 F @ 5 hrs Top 144 F Middle 139 F I only checked the front of the TB's , as I did not rotate after the second rotation. I decided to be clever being now well hydrated , and just turned the Unit off and let the TB's rest in the oven. @ 6 hrs ( an hour ' Off ' ) top 130 F , bottom 129 F. Final result: I lined the semi disposable drip pan insert w parchment paper , hoping for an easier clean up : this helped some , but there was still drippings on the aluminum pan , which I clean and use again. I tasted the dripping , hoping for deliciousness : I was quite surprised : the flavor was quite acrid . I though about this for a bit . I was disappointed w the results. think of a live wood fire : nice aroma , for sure . thick about that same fire , when put out and cold : acrid. I tasted the bottom pan's meat , which was going to go into SmokedTurkeyStock 2 X. it was awful . I refrigerated the the TB's and backs . I tasted them the next day . Today , for a Breakfast Wrap : fortunately, the Tb's themselves were not acrid. the bacon had no salt flavor at all ( that was the idea . after all take HCTZ ) I sue a different salt due to the HCTZ , so the warp was nicely seasoned. the bacon was fatty , as one would expect . thus the Smoked TB had a fattiness one would not expect w a TB sandwich. but it was very tasty . I learned something important : take the food out of the GE-IDS while its still hot. and fortunately the TB's themselves did not suffer. soaking the bacon in cold water overnight got rid of the extra salt , and was easy to do. the back etc was discarded this time. over all , I learned a lot , and the GE-IDS very much suits me. again : issues : Counter Space , Cost , Size. ( im fine w the cooking space ) . there is a smoke aroma , esp after 6 hrs. but I dont mind it. and the top back vs the bottom front of the unit has a very wide temp differential . you have to rotate the food , perhaps several times to get any sort of even cooking the non-stick matts are very helpful , and taking the food out and placing it on a sheet pan helps w re-inserting it back into the oven. MC ( The Cat ) love smoked TB , and did not complain there was bacon bits included. he eats his portion w/o salt, and only complained because he wanted seconds. the Wrap was delicious.

i also like these peppercorns. Ive been using them for years. and yes , I buy the largest bag.

@Smithy Wow , thanks for that ! Im not that big a fan of S.B ., it can be quite nice. but II like the idea of minerally . Ill look for it , tomorrow at my local TJ's thanks P.S : I called , they have it but tomorrow , no booze until Noon , go figure. so they put two bottles aside , tues , or if I get a real thirst , tomorrow @ 12:01 PM

@ElsieD Excellent. split the difference : take 1/2 of your bags out @36 , the the other 1/2 @ 48 . both will be tasty .

@ElsieD I think that temp and time would work very well. what's your reasoning for 36 H on the shanks ? because they are boneless ? in my past experience w beef @ 48 H , a few times I got ' mealy ' results. this was discussed here , in the distant past. Id still use those times , but consider not letting the beef sit in the refrigerator too long. and if the meat is at a discount due to pending expiration then less time. Im just guessing on the ' mealy ' issue. pls consider posting pics of the meat , in the wrapper is fine and then your results. Tasty its going to be .

@weinoo Nice . I'd eat that .

@Pete Fred I don't wish be too rude , so, how much do your neighbors weigh ?

Over here , on the iPot thread https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ I show how I made stock from the smoked back , frames , etc.

@gfweb excellent points. using just the skin and exposed meat gave me a tough inedible skin , and tough meat at the surface that did not chew that well on a **** turkey sandwich. so I thought Id try the bacon , mostly for the fat. worked well. as salt is an issue , Ill soak the cold bacon in ice water ( to keep the fat firm ) next time. the TB's hardly need the injected salt and flavorings of commercial bacon. If the total smoke time is 4 - 5 hours , the moisture in the bacon wont matter much. the resulting TB is very moist and w the additional time ( 2d set of TB's ) very tender.