rotuts

@ jaw this doesn't make a lot of sense to me. Im not sure what you mean by " the previous days' cheeses at half off " cheese , after all , is designed to keep for ' some time ' are these the 12 days of cheese's now a Day Old ? I've never understood the ' allure ' of WF beratifully stacked Veg ? Asparagus Water ? scales for weighing products " a bit off standard weights , in favor of WF ? " I have been there a few time for sure in the era " Before " i looked at their Bangers " Irish " and terrible I saw a fish counter w about 6 - 8 or more slabs of fresh salmon verious rubs on them no way in the world they would sell 1/2 of that / day and some looking a bit old ' on the Eye ' anyway if it works for you excellent. consider avoiding Amazon's ' hardware ' Ive heard they have Amazon kiosks for that stuff. third rate on a good day not to worry F.D.: I do have a few AMZN shares not many I ve got more fingers and toes at the moment so , please , ' help your self ' or gift them to someone you don't really like

@weinoo I( hope you are able to keep that olive oil refrigerated. makes a huge difference over time.

@shain how was the cheese ?

P.S.: D'A's having a sale on Fz meats Fz BP PHC's are https://www.dartagnan.com/berkshire-pork-porterhouse-chops/product/FPBLO028C-1.html?dwvar_FPBLO028C-1_freshFrozenWeight=fresh-PORBER033&cgid=berkshire-pork#start=1 these were recently ' cooked up ' in NYC !

https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/50/ sale of the above BP-PHC

@weinoo ' next time ' if there is one would love to see a pic od the B-PC to compare w pics @ D'A's site

@&roid Im a big fan of Tom Kerridge he knows what he is doing even more importantly , he realized he was getting very round , and did something about it. that book , and any other British cookbooks , by similar caliber GB Chefs is not available around here would you provide more details on that ' Hog ?"

@blue_dolphin nothing like a fresh ( er ) pecan My sister lived N of Austin , about an hour , in Georgetown TX she knew a family that had been growing pecans here for ages. she used to sent me 10 lbs ( cracked shell , then sent a cracker-er m untracked ) for years their were 4 varieties. as delidos as delicious an be , fresh fall crop. in Georgetown the town ,and many other towns in the area central parts of tens wee lines w pecan trees, you came w a brulap sack in the fall , and helped yourself to the pecans dans shell on the ground. then a very very large export market developed , probably to China , and the price doubled. good for all those growers ! TJ's has some very decent ones , plain far far better ghan any other local source. enjoy

Aldi Applewood Ham : https://forums.egullet.org/topic/152986-aldi/page/18/

there is an Aldi near me closer than Tj's but Im hesitant to blitz more than my two chosen stores until i get Vacc'd x X X = as many as available to me so , i get their flyer.: Appleton spiral Ham : 95 cents vs $ 1.69 good through 12/26 limit 2

this one : looks a little ' rump-ie ' to me no matter they all look tasty

Brazil-lion it

Ive reviewed @dcarch excellent post and contribution at 4:07 / 7:56 " Brazil-lions " [sic] comes up its right there ! i , of course no nothing of " Brazil-Lions ' in this context but , with very little imagination Im not gong to Bazillion a Hog.

@donk79 cracklings ?

dry that delicious Hog off first ! N.B.: the point on the vid: "" it helps w thespian " I don't think nk The Hog will complain

@Kim Shook you are going to love it if you are able to pls takes some pics for a chronology tasty is what tasty sees [ed.: you can quote R if you like . no charge ]

its a very long thread as I recall Evelyn Wood's might not be of help here but I can , and have been wrong before not to often w pork I hope N.B.: https://en.wikipedia.org/wiki/Isotherm N.B.II : isotherm – in thermodynamics, a curve on a p-V diagram for an isothermal process https://en.wikipedia.org/wiki/Isothermal_process "" In thermodynamics, an isothermal process is a type of thermodynamic process in which the temperature of the system remains constant: ""

@Kim Shook " Most of them are subcutaneous " well hair is not usually subcutaneous pls call the butcher and report back wat boy have will be soon Soooo delicious !

well ... you can start buy calling your butcher \and what the local procedure is if the local butcher does not choose to take your call send it to me Ill post my results deliciously call first I do have some ideas for you']w/o sending that delici0usnees to me let us know what age butchernsuggest

"' I borrowed the term "exponential" from Polyscience "' a bit too bad there , Yes ? "" about cooking times for pork of a given thickness. You've provided no insight on this issue " Ive done my best to explain what ive done to my personal liking and I have Many Pounds that are in my freezer to enjoy you might want to go back into his thread as see. its all there

OK 5 mm takes 4 min 10 mm takes 8 min etc Core Temp all though it was a Long Time Go that's arithmetic not the times you have implied """ Sous vide cooking times increase exponentially as thickness increases. "" just saying

My citations are in my Freezer what you might be implying but most likely not is that a a thicker cut of meat takes longer to get to isoThem. the meat is at the SV temp , through out. but its not going to be exponential but once there all is the same in The Bath and the time for your tenderness point is the same , after that initial IsoTherm time for any cut of meat , what ever thickness. Q.E.D.

"" A slab of meat four inches thick takes at least three times as long to cook as one that is only two inches thick. "" it does not. once IsoTherm is achieved that varies w thickness, for sure then , it's the time you want at your temp to achieve tenderness.

@ElsieD you more or less did a SV Braise OK but if you can cross this cut safely and affordable try it again , w the fat at a lower temp 135 F ? no more then 140 F . for te tine to get it tender yu will love it a lot more !

@liamsaunt Nice ! can you repackage and Vac ? I know people ae very leary cooking pork at below the level that kills https://www.mayoclinic.org/diseases-conditions/trichinosis/symptoms-causes/syc-20378583 Id cook your pork at the same temps you enjoy beef I like 130.1 for beef but that's up to you if you choose a lower temp , more 'Jus 'stays in the meat. OK is there is Jus in your bag , at what ever temp when done use it for the sauce SV doesn't do everything it will not Mailliar your meat once you identify your ' done-ness ' make sure you chill the meat any meat , so after a ' very hot minimal time sear ' your meat does not go too fat above your desired doneness. chill etc to get to your chosen point on yo0ur plate pls psot pics of your experience