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rotuts

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Everything posted by rotuts

  1. Im pleased you are enjoying your sandwich How ever : the meat : "" Definitely had more moisture loss "" would that moisture loss have added to the deliciousness of your sandwich ? had it not been lost ? "" a delicious sandwich, " "" perfectly acceptable time/temp combo. "" but not way beyond acceptable ? I only mention this for others : SV : so easy to do ahead , and store. time, therefore is not an issue w SV True Students of SV understand this once understood , its possible to easily be way way way beyond " acceptable ' but to all of us . to each of us , our own Im enjoying a 48 H x 140 F trance , that's 2 year old ! delici9us then , still delicious now.
  2. keep the juce in its original container util you decide after all try one unit krpmyjrmslin s pitn the think wbounit nd try two etc
  3. @Kim Shook Nice ! do not be in a big hurry wipe them down so that they are sort of dry then refrigerate them an they will keep for some time give's you more time to enjoy them Meat , snf Pith etc
  4. rotuts

    Dinner 2021

    @MaryIsobel """" but in the end it was baked rigatoni. """" I very much doubt that.
  5. now this is not the place to discuss and review " The Theory and Practical Manual of Dreams " ----- not yet published but :: The Banana Rx and the " Complete African " Catalan or not "" illustrated "" is going to be plenty Phantasmagoric for me !
  6. @lindag there are two pectoral muscles , on Man and Beast the point is the Minor , and under the Major , which is the flat. the point in beef has more intra-muscular fat , and more fat around the cut that's in the bag you buy. And more connective tissue i think. \ the actual muscle in each tastes the same, but depending on your cooking method , the point might have more fat within the muscle , and thus have more flavor. the flat cooked by the same method (s) \w/0 the fat , tends to dry out. SV is a very fine way to cook CB , but it will take more time. but you can do it ahead in the bag , chill , and re-therm. use the bag juices to cook the potatoes , carrots and cabbage.
  7. why go to a bar ? Chez Nous offers glasses of 750 cc. ici refills available if you cant still " pull a cork "" Sheriff , ''' True Grit ''' read the book. as good as it gets.
  8. rotuts

    Dinner 2021

    @Ann_T "" Moe loves fish and thinks he has died and gone to heaven. "" NO No No Moe ! think about the RB's ! that being an aside Im so pleased you are able to find these Fishies . and help the FisherPoeple out and you both do indeed deeply enjoy them. and can make them shine on your plates
  9. rotuts

    Dinner 2021

    @Duvel Nice ! Melted cheese ! I cant figure out what the ' red ' is in the upper 1/2 of the burger. it looks quote thick for tomato
  10. @haresfur "" Keller prefers medium in Ad Hoc at Home because he says it is more tender. " is he doing it SV or conventionally ? as we know w SV time is tenderness , not temp. you will get very tender meat of all kins @ 130.1 F SV if you are patient. that done-ness might not suit you , but its going to be very tender.
  11. Tasty Tasty just not Montreal Hot Smoked Meat
  12. @weinoo fine this the, his that but ...... NYC ? one would have love it \ worthy might have movdon Pastrami ? nothing beats Montreal Hot Smoked Meat. makes all th lesser Deli's Just what they are not nearly as tasty
  13. no, they are trying to make more money
  14. rotuts

    Dinner 2021

    in an apt. what happens to your smoke alarms when you use this ?
  15. @gfweb is economically correct. shipping charges are added to totals less than the free shipping amount to induce you to buy the minimum for free shipping. adding to the bottom line. we've all done that. and we all know this.
  16. rotuts

    Dinner 2021

    @JoNorvelleWalker you would have gotten a Toque , but they require pictures. just saying.
  17. Id leave a little time at the end and change to conventional bake at and increased temp to get the crispy-ness.
  18. I knew that. RoomTemp toast can be quite interesting my only point.
  19. ive read in more than one place from ' food scientists ' [sic] that if you removed the fat from different meats , you could no longer tell what kind of meat it was . this was ref'd via the web , so I was skeptical fat does have species specific flavor : Lamb is not beef etc. then I realized Pork ( the ' new white meat ' ) had white meat ( loin ) and darkmeat : the tip of the loin near the shoulder. they taste very very different. the the F.S'ers would just say the dark meat had intramuscular fat that could not be removed. or some such thing . I agree on Wagyu : its not for me. so fat does have flavor and so does meat.
  20. excuse me : very recently toasted , and cooled. the rooms were so cold it was easy to do. In England and of course , the coolest place ever , Scotland. its nice if the bread has good crumb and the butter is spreadable.
  21. i think some people like fresh toast but at room temp. soft butter , corner to corner , so the butter does not melt. not bad
  22. rotuts

    Dinner 2021

    @Duvel OK but not so OK unless you can try an iPot as a comparison, Id send yoyu one but I cant, Voltage This, Voltage that Amp this , Amps that then the customs people etc.
  23. rotuts

    Lunch 2021

    @BonVivant not to get too into it ; how did you manage "" Anchr "" in your area ? Just askinf in days od Yore Anchor Steam used to be quite nice.
  24. rotuts

    Lunch 2021

    @scamhi nice , yet not so nice. Hurricaoe on those burgers ? maybe . gif id notes nice. pls , friends . consider
  25. rotuts

    Dinner 2021

    @Duvel always wonder full stiff is it possible for you to get an iPot ? probably not you would enjoy it as a complementary item.
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