rotuts

@Ann_T I agree on the caned peas for ' Diner-Style ' I always use them for TurkeyMeatLoaf , Turkey , and Chicken dinners w mashed Idaho's. was surprised the Target version was very similar to Le Sueur peas.

P.S.: refrigerated left-overs. todays lunch some, if not many . of the ham bits are missing as they are a nice late-night snack cold.

Yesterday's dinner ; drained and rinsed Diner Peas from Target. note they are small , and do not have added salt. minced and soaked in cold water " Country Ham Seasoning Pieces " most fat removed. https://www.broadbenthams.com/Country-Ham-pSeasoning-Pieces_p-p2-2-Lb-Pkgs/productinfo/840/ these are very very smokey and salty , as one might suspect. in the cold water soak , a lot of the salt is removed and enough of the very very very smokey flavor to be ' just right ' Ravioli from TJ's , Vacc'd and Fz , refrigerator thawed and ready for its Bath ham dice gently sautéed in my 10 " Fond-Less pan , of which im quite fond of these days Wait ! I know we live in topsy-turvy times , but is that Fond in the Fond-Less ? as these were ' beef ' I cooked them in some Minor low-er-salt soup base the added the ham and the peas. N.B. : there is no final pictured. Camera fine , BTW this smelled so good , and tasted sooooo good , I forgot. I didn't even add some TJ's house cheddar , as planned. or green onion tops , which Im getting very very low on. I forgot how tasty Ham and Peas are. esp w de-salted CountryHam ( I have several packs , many in my refrigerator , and some in the freezers in the basement.) I know they don't need refrigeration or freezing. I check that all the bags were sealed tight and choose to do this " just in case " I don't regret it. I also have a ' supply ' of these ham bits : https://www.broadbenthams.com/Premium-CountrypHam-Seasoning-Pieces_pp-4-1-lb-Pkgs/productinfo/830/ I moved in this direction on my second ( large ) order some time ago as they were all on sale. there is a fare amount of fat on the first items , very little on the second and I think the price difference is well worth it for the premium if you don't plan to use the fat. this was a really really good dinner. all items are available by clicking ' return ' a new-dish standard for me , pre-vacc's the target peas are almost the same as Le Sueur peas : https://lesueurvegetables.com/vegetable/le-sueur-very-young-small-sweet-peas/ I can't really explain the Fond. An Inversion ? I put some stock from the Rav's in the FL pan and the Not-Fond dissolved nicely. this is going to be on my menu for quite some time. I also plan to dice up several cups of the country ham add to a SV bag , w several ice cubes and vac. then 130.1 F for a few hours to remove most of the salt and enough of the Smoke to be " Suburban Ham " I use ice cubes as its easier to seal ( quickly ) than using cold water. no other reason great stuff ! when I run out of ravioli , bow-ties ( Barilla ) will do fine. I impressed myself ! ravioli about to simmer in the MC2 medium pan . also a current favorite

Indeed my SV ( red , as mentioned ) has been misplaced. I was going to go back on the long , and insightful SV thread and re-do the information. My own , and others. although in Current Times I have little to do Activation Energy is low at the moment. and as I do very little shopping other than Target , I don't have a lot of material to SV no matter.

@Ann_T that sandwich does look delicious indeed not sure what would happen when i would bite into it plenty tasty no matter what

@Kim Shook you really do seem to like Green Eggs !

@Shelby I think all might be usable in some way send th a polite reply keep th tomatillos in th refrig all will be usable and , as you know its fine stuff you have at a very very low risk tomorrow ? next week ? see : it does not matter that much in the New Era just re-set your calendar.

@FeChef Do it ! why do you want to ' flash deep fry ? ' what are you looking for w this method ? ot crispyness , as after the braise , well .... some Maillard ? OK you want the light dusting of flour to thicken th final sauce OK Id reduce te wine first. then of couse use heavy cream or the sauce would split w th acid from the wine. looking forward to your tasty results.

P.S. : follow my lead : ' she 'laughs all the ay to the Bank" you might enjoys this via Electronic transfer my fees have gone uo : 20 % for me 10% for eG pre-tax your tax not mine.

@weinoo nice. very nice perhaps y9u should look into a long term contract w FoodTV PBS ( they are a cimercial network now : they are MarthaFellon now before he ' fold ' 12:00 pm on sats its free to them I think Cable Food ? YoyTube ? my ideas get me 15 % , and 5 % goes to eG pre-tax thank you

slice them thin w a veg peeler and add to a salad at the last minute use those Swiss Chard as your salad greens. you will have to cook the ' stems ' of the SC but try the SCgreens as a salad

@weinoo " I have no clue why anyone would want to hang stuff right over the stove " so you can Oooooo and Ahhhhhhh at such an expensive stove. on camera N.B. : the funds might have been used for a Rational or Two Rationals but then , who would Ooooooo , etc also , who polishes the copper part of a copper pan ? I just keep the working surface immaculate w BarKeepersFriend from time to time.

@TdeV you make very good points. for me , SV , as I have a chamber-Vac-sealer is about various meats , that I used to get very inexpensively ( whole turkeys , generic , yes ; CkBr;s ; corned beef etc ) and then use SV for doing bulk SV'd'ing then freezing. all these items turned out perfectly , at different temps and light seasonings , so the 1/2 day's work was well worth it to me for each project . [ed.: 1/4 days. time was taken off for hydration etc ] the TurkeyBr in the winter were cold smoked on a snow covered webber ie a box , etc same for the Cornmed beef now fish that's an entirely different matter in my area its very very difficult to get fresh fish FF = no odor what so ever on the fish. I did try some TJ's Fz fish , being very very careful that the pouch was completely sealed and some of these worked out OK not the Salmon , but Cod , and larger chuck fish. im not a fan of tilapia etc now, or way back when , TJ's has some farmed Salmon from Iceland or Norway properly picked , in the previous Era ie the ones far back , which were a day or so fresher and paying very very close attention to get the fish filet closest to the head these were fine , pan sautéed Im not sure SV , of any kind , will get you better cooked fish than pan // broiler or low-poach in a court-bullion. I doubt you want to SV 20 lbs of fish. looking forward to your results.

@TdeV if you already have a SV system that you've worked out its not clear why you want to use the APC . as an experiment ? since : "" The Anova Precision Cooker maintains the precise cooking temperature you set, and you seal your food in a bag before cooking so it doesn’t get waterlogged. "" you have to bag the food up in the APC , that's the biggest amount of work you do viz SV , so you have gained very little using the APO. and you can't do anything else w the APO while SV'd'ing. roasting potatoes , veg ? so , assuming the APO does a fine job SV'ing , it ties the oven up and your fish @ 114 F isn't going to sray ' hot ' for long out of the oven but will stay at 114 in the bath while you fiddle and faddle w the rest of your dinner. so Id keep SV'ing as you have been doing , esp for fish , which are fine more time and temp sensitive than various Meats. pls report back.

""" poaching fish fillet at 185F for 15 minutes """ wow as Have no fish I can't suggest much lower temp for longer. good luck.

Wow a big loss i did not know she did so many things that mattered : """" Working with Levy Beranbaum on “The Cake Bible,” she insisted that the book include metric weights, which afforded more exact measurements of flour and sugar than the cups and tablespoons more commonly used in American kitchens. “Who but Maria would have had the daring to publish a cookbook with charts and weights and put her heart and soul into the work,” Levy Beranbaum wrote in a tribute to Mrs. Guarnaschelli. They worked together on seven volumes, Levy Beranbaum said in an interview; ‘The Cake Bible” is today in its 56th printing.

@weinoo nice do you have the URL for tha Pizza Steel ? may friend has the gas pizza ovwn and might like to see the peel.

@Kim Shook I believe you !

outside cats ; even better !

@Shelby looks very good. was the the wild rabbit that tends to be tough ? did you iP the carcass w the broth for an even more flavorful stock ?

thank you for posting this. amazingly talented person.

@Kim Shook in Norther CA bay area growing up there was both Duck Sauce Plum Sauce and sinus searing mustard and all in China Town in various small reataurantswhhrenlittle english was spoken Granted, San Francisco is not China by any means.

@Kim Shook idle to hear more on the MBs w BBQ and grape jelly. Id lov a few right now

@Shelby thank you for your Rabbit post as some know I feel SV presents opportunities for cooking meat that's can't be accomplished any other way. if wild rabbit is tough SV might be able to help out : 13o.1 F for the correct number of hours the a chill and a flash rill ? might not be worth the effort for one , but for many ?

Id go w panko if it needed a coating.