rotuts

is it possible for a 4 lbs of meat to even fit in an AF ? clearly I ant have one.

I know I could make some up that I never had ... but this sort of thing Ive had more than once back in the day : Lime jello w shredded carrots , that were still a bit crunchy.

I used to have one of these: https://www.amazon.com/Norpro-Cast-Bacon-Press-Handle/dp/B00004UE7B/ref=psdc_3737201_t1_B0002IBQWG?th=1 back in the day. they were very common. may still be somewhere

@Kim Shook id love to have a slice of that pie right now it looks delicious , as does the crust.

if potato is involved go broader. its not so important what you call the result as long as it Eats Well.

Goat is worth trying. Just not worth pursuing. unless you live in an area that offers very young goat ie cabrito

@gfweb typo 130.1.F until tender no extra work for me really once in the Pool , SV does the rest

@weinoo fine book fine series.

cheap ass me used to do the same thing but supermarket ( high end Super, please ) deli counter lox bits and the cuisinart did the rest. @haresfur has the right idea : le the mix mature in the Kelvinator for at least 24 H if not s bit more as menioned for tots flavor.

@chromedome is there a ref to a site where I can expand the graphic to see the subs a little clearer ? thank

and they give a GBP option making is DeLux

I remember that sort of art-work Betty Crocker , loose leaf had a lot of it through out mid'50's I still have that book.

I lived in Spain quite some time ago , for two years. Tortilla Espanola always had onion in it. it never tasted oily an extra was always made as its superb the next day @ room temp. RT TE was a staple of picnics in the country superb w fiesh baguette style bread Spanish bead had more miga than French but not as much as Italian.

I love P.S. with the advent of the iPot , the potatoes now days get pressure-steamed. w the skin on . in a basket above the water. they are cooled and refrigerated. the larger chunks are cut into ' table sized ' pieces for each batch. one interesting method is : Penzey's Chicago Streak sprinkled over the trimmed pieces , not too much and a little vinegar that's the minimum. green onions ( tops and bottoms ) are nice HB eggs are a possibility mayo of course. sometime I flavor the mayo first. curry powder is very nice , ( penzey's has several version ) capers ( chopped , soaked in cold water , drained ( salt removal )) are nice. 1/2 sour pickles finely minced etc.

Ive had curried goat in Jamaica several times. bones for sure , but Id say not so many to make the eating a trip. Im guessing goats that make it to the pot in Jamaica are at then end of this usefulness and a bit scrawny its possible a few cuts where butch3d whole and never made it into the curry.

it is odd the Corian issue w the Anova is not well knwn. an expensive issue id say probably most of th every exchange to the countertop is via radiation (IR) not conta transfer ( hot air ) just a guess.

I understand very young goat is a sort of delicacy , if you can get it Cabrito I think its called , in TX I also have read that the sex of the goat has a lot to do with its mature flavor : " Billy " is very full flavored

@Wait. Wot I did goat a couple of time got the goat from the hi-Lo now gone , in an ethnic area of Boston. I did it outside on a weber, many many hours low and slow. it was quite aromatic I had to 'burn it off ' the weber : 450 F , covered 30 minutes. brushthgrates, nd do t again "" the smell took nearly a week to dissipate from the kitchen. "" I can understand this foe sure.

@Anna N nice tots ! like the mayo on the side. I beginning to wonder what would happen if : 1 ) one SV'd pork belly 103.1 F ' until tender ' 2 ) chilled the PB 3 ) sliced the PB into appropriate sized ' chunks ' 4 ) air fried from cold PB chunks until very crispy ? Im not sure I really want to know. but I have a vision .....

BTW: nothing fancy no additional expenditures : just lift the tank. and get a second tank

easy = second tank done.

@Anna N " What size tank? " empty ? too small? empty is the key take home. maybe

@Duvel ive , for some time a second tank 20 years if not more back in the day i used my Weber 3burner for longer colder etc consider it local prices and tax apply. why ? it happened yo me doing Goat Ribs tank ran out yite a busy ago.

@KennethT ThaiNoodle's GPs look like yours still mighty spicy wonder how spicy fresh are then I found this : https://www.nytimes.com/2012/10/10/dining/fresh-green-peppercorns-are-sold-in-new-york.html its probably behind a pay-wall here is the pic , for review purposes : for further review : N.B.: the dat3e of the article : "" Oct. 9, 2012 Peppercorns, the prized fruit of piper nigrum, a tropical vine, are used when they are still fresh and green in a number of French recipes. But until now, the only greens ones available in the United States have been canned, in brine or dried. Denis Heraud, a French filmmaker and painter, has entered the peppercorn business, importing fresh green ones that are grown on a farm in Costa Rica, with no chemicals used on the plants. “The terroir is what makes these so wonderful,” he said. “They’re the grand cru, the Lafite of pepper.” The peppercorns are picked in tightly clustered little branches and, if kept refrigerated in an airtight container, will maintain their color for a few days or more. Eventually they turn black, which does not affect their quality or their clean, spicy pungency. Add the fresh peppercorns to sauces (they take beautifully to butter and cream), or scatter them on fish or meat. Or, as Mr. Heraud is wont to do because he believes they are healthy, you can simply nibble a few from time to time with your tea. Once they blacken, the peppercorns can be dried out and, after many months, they will be suitable for a pepper mill. When ground, the dried peppercorns provide a somewhat sharper flavor and aroma than the fresher ones. Fresh green peppercorns are sold at All Good Things, 102 Franklin Street (Church Street) for $20 an ounce (six or seven branches) and at Dean & DeLuca, 560 Broadway (Prince Street), $3 a branch. ""

@KennethT interesting . so the ones I get from ThaiNoodle are brined ? hard for me to tell , as they are so hot.