rotuts

@Steve Irby Thank you for that video ref.

@Duvel are beef ribs less popular due to the price of beef or the more general preference of pork ?

apparently , Sabrett's has ground bones in it : just not too big ones ( bins get X-rayed ) maybe all HD do ?

https://www.youtube.com/watch?v=_a3DCzZ2cmQ

the following effort is a work in progress . please imagine the three items at the bottom more Cheffie , and appropriate to the top Star of the Plate. this is a slice of the Pork Roll Ive made , and have many in the freezer waiting to Star in the future. Its a Terrine like slice. it was SV'd and smoked. no salt , nor significant seasonings at this point as the idea was to use this as a base for other dishes , like Ragu. but I can pretend what its going to be like with the next versions : seasoning Thyme // Rosemary . whole peppercorns . some ' spirits ' ( very old Armagnac -- out of stock ! ) so one of the two Whisky's i have Lagavulin 16 , or Balvenie 14 , a few drops on the pork before roll-up in other words , like a true Terrine . flavor and texture was perfect for that : not quite fork tender , not shreddable but very tender very easy to make . usual add-ons : fresh bread , cornichons , grainy mustart you get the idea, Like this , restaurant ' Bleu ' , on Cape Cod.

Ive been working w my favorite soup : Campbell's Bean w Bacon soup , v 25 % less salt . Ive added commercial sausage , lightly browned. Weather is nasty here , and I try to avoid < 20 F weather , out and about. dummy that I am, I realized I had a 90 % full freezer of items I previously made , smoked and SV'd and Fz. this is a dark meat pork shoulder roll , wrapped in generic de-salted bacon . smoked in the IDS , and SV'd I diced and lightly browned one side then added to the BwBS knob of butter , and window green onions. a dice of just cooked fat , from time to time in the above . delicious ! much tastier than those commercial offerings. and very different that pork available locally : this is Pork that is smoked , but not cured or brined. ie Fresh pork smoked. very different flavor that cured and smoked. @Duvel would not only understand the difference , but be able to go for a short walk to a butcher that had a lot of versions of fresh pork , lightly smoked on offer. Delicious it was. BTW : added salt ( sodium version ) might be an issue for some , as time goes by. I use a different salt , so my meals are as salty as i like. at least for the moment. hope others might find fresh pork that is smoked , but not cured or brined. completely different flavor.

I almost always use the bag jus from SV. it rarely looks very appetizing initially , but can usually be doctored up nicely . even the jus from corned beef , which is salty , can be saved and diluted w loe salt additions.

@Paul Bacino I got my bottle in Chinatown BOS some time ago . still good. little English was spoken , but , they pointed out to me the selection and i got the most expensive : $ 7.00 its very nice for so many dishes, oddly , or not so oddly , Total Wine does not carry the win. so look to ChinaTown -ish.

@Paul Bacino now that the Food Pyramid ' has be righted [ sic ] ' Id love to dig into a couple of those steaks . Just two. Get back to an even keel , before the ship sinks.

@Paul Bacino hopefully no added salt in that wine.

Bean w Bacon soup . Some sauted chorizo ( generic , USA ) knob of butter . window green onions. favorite soup . found they carry lower salt version , and its on sale this week !

well it having been established as we all know : Fond (total ) = Fond ( pan ) + Fond ( stuff ) Q.E.D. Fond (pan ) gets ripped off of Fond ( stuff )

@C. sapidus I like the look of that pan.

@TdeV yes.

Some versions of potatoes freeze quite well Hash Browns . FF . however , I cant address if these have been treated in anyway to improve the result. If I see Fz hash browns that dont seem to Manipulated , Ill try them Fz in the Air Fryer .

@blue_dolphin thank you for those references . throughly enjoyed the video . plan to make that last dressing , and try it on roasted broccoli soon.

@Smithy if you like ' green ' in Tex-Mex , next time you are @ Tj's Try the green enchiladas https://www.traderjoes.com/home/products/pdp/salsa-verde-chicken-enchiladas-076678 I try to always have a few of those in the freezer ,

and those ribs were placed on the Yoder ; along w a turkey breast . these were wrapped . hopefully Ill get a final pic. BTW : The WHPS has moved , just a mile or two . Now it has its own beach and , as they call it in New England , a Groyne : https://en.wikipedia.org/wiki/Groyne looking forward to some fishing in the Spring. then a trip to Bleu : its the Official WHPS Restaurant. The view from WHPS at dawn.

after the trim. tallow ?

@liamsaunt & @KennethT Indeed . the Best Places.

@Beusho I have seen all his BBC-like shows . and looked over his books. outstanding Chef , of the older school : no clicks and click bait. find the shows , then move to the books as a reference you will not regret it.

new Sushi place very near me Tama Sushi lunch special , 3 rolls : $ 20. : That's a Hoponius Union ' on ice ' @Duvel might look away. delicious . I dont get spicy rolls w tuna // yellow tail , as the spice clouds the fish flavor. the eel was outstanding. Ill be geting 3 eel avocado next time. the H.U was delicious , and now , a short nap.

after the trim . maybe he made tallow ?

Over Here : https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/page/6/ check the price. my friend is way ahead of the Meat Pyramid. this year he only got one standing (choice ) rib roast. First Cut , 9 - 12 .

my partner @ WHPS gets a standing ( choice ) rib roast @ Stop&Shop around Christmas , as they are on sale . He was way ahead of the revised Red Meat Pyramid. note the price : he is going to do the ribs today or tomorrow on the Yoder. and SV the steaks . Lucky Him.