rotuts

bag them even if you have to tim them in 1/2 then keep them very very cold in your frefrig then frwwze salt is the issue w pre-seasoinf if you have seasoning w/o salt o ahead and do it now if not , wait salt now will bring fluid out kee tha fuind inn for now.

reaqd some of the comments . very interesting I have not been to Arby's for a long long time. I had it a few times in CA , and the meat was ' whole cow ' then but had a peculiar texture to it. doing a lot of SV now myself , it represents ' Over' SV , ie mealy meat. the sauce(s) probably saved the business. so , is Arby's meat now ' SV Meatloaf ' rather than ' whole meat cow /? those engineered sauce's at many FF joints are deliberately addictive for sure

@SLB well written and interesting article thanks P.S. : if viewing the article , scroll down to the NYT article on the marrot .

@eugenep interesting notes on dilution. Aldi mayonnaise is very very very close to BestFoods / Hellmans and significantly cheaper. they also have their brand of MiracleWhip , again very very very similar to be indistinguishable . but for me , The Whip is no Miracle. I used to go to MarketBasked , a local family owned supermarket chain. their business model makes many of their items significantly cheaper , their brands , and major advertised brands. after a few Vacc's , Ill go back their .

is the ' woven wheat ' like Trisxits ? TJ's had their version for a long time less salt and thy disappeared.

the Aldi very near me might look like this: I can't tell if this the real plc or a stock pic. I wonder where the 25 c cars are ? maybe that brick thingy it was not there before. Harbor Freight and Total Wine are on the L and the R BTW some one tried to rob Aldi at GunPoint and is now in custody w no bail no joke

it seem in my area Aldi has senior hours: Aldi: Stores are open from 8:30 to 9:30 a.m. on Tuesdays and Thursdays for seniors and at-risk customers to shop. Ill trytonrememnber this and look into them after Christmas.

@blue_dolphin Nice ! very nice ! there is a new one very close go me close tha n TJ's jut doe me Ill wait until i get Vacc'd just me they do have some chocolate bars that ae very tasty.

@ElsieD Im not sure what a porchetta roast is I did some Googling It might be a pork loin w skin if you like 140 for pork fine a little less 135 for the Tender Time might be a bir more intereasing maybe just f9or me pick your temp if 140 works for you if its loin : 6 hours might be fine pics might be nice

@sjemac "" I will take the other outside round that is in the freezer, defrost it, drain and dry it and then repack it and let it hang out as a whole cut in the refrigerator for 14 days to see if the results are similar "" I wonder id the drying out and repacking are necessary . It might make the resulting package more attractive , but it might also add contaminants . Id üst refrigerator defrost as long as the package is still tightly sealed , then start your counter when fully thawed in the refrigerator. just my 2 cents. I feel w aging , less manipulation that might introduce contamination the better up to you pse include us here w your steps. thanks y0u

@sjemac Excellent experiment and Analysis ! I don't have any deer , but several pass through my back yard during the winter and early spring. I doubt Id be allowed to shoot any though, nor process them Id be able to Vac them p though ! have you tried to SV the steaks > 130.1 un til tender for you then chill / pan sear ? Id bet you'd love it ! thanks again for you analysis.

@weinoo Im pleased to see a place transitioning in difficult times and seemingly keeping their distinct take on food , and keeping their quality high. good for them.

@JoNorvelleWalker Beets : iPot , Pressure-Steam , ie in basket above water plunge in cold water , until you can handle , but still very warm , peel. use gloves if red hands for a day or two matter .

@Margaret Pilgrim I might like this as an Extension of my Corona , 17 or 18 plan. ---- is there spinach in the can Mature spinach ? ------ are the various Fats , not unreasonable le ? ----- is the Salt ( NaCl ) continent less than what might cause ' Edema ? " does Target.com have it ? I get 5 %voff !

@Eatmywords reminded me of one : ' riffs ' as applied to food

@TdeV please do not ignore paperbacks in good or better condition a long long time ago I decided to get a '' few '' books on BBQ \I got them from AbeBooks which might now do their dealings through Amazon I got about 12 or a few more for not so much. I read them and learned a lot.

SoupBase has a new sale. I get their Minor's lower salt base's they keep well in the freezer , and I use from frozen for stock / soup etc they have lots of other items. https://www.soupbase.com

for me , the best pizza Ive had , and have had it several times, is at Pepe's in NewHaven. as I recall , they don't do round. they do pan-ish delicious those pizzas were ; Bacon , and the other White Clam. both at the same time of course.

@teonzo im a bit dizzy now Ill make surest use ' fresh ' water from my tap via the towns wells passing through a Brita for tomorrows coffee are you suggesting I need to replace the Brita im using for a new one ? I mohave several in line waiting for a Call Up

Gloria's Sandwich : https://www.youtube.com/watch?v=8uZbWXL2wa4

worth it used if in good condition.

last reply to ' free shipping " : "" I truly understand that the FAQ provides "free shipping", but this applies only to the Precision Cooker + accessories. The 1st paragraph explicitly states " Alaska and Hawaii have a small additional shipping charge. " All of our orders coming from Alaska and Hawaii are bounded and paid the shipping fees as far as the Oven is concerned. We also have a column on the shipping information sheet that says the Oven is excluded from free shipping. Sorry if that all the shipping information was confusing. Hope you understand. Best Regards, Carlo Tomeldan Anova Culinary support@anovaculinary.com "" guess the first orders were free , then they changed to a charge that was buried in the fine print. too bad.

good time to re-read : The Apprentice: My Life in the Kitchen (eG-friendly Amazon.com link) her story is in this book. I esp liked the short sag of her restaurant in CT Ill make her Cuban Black Bean Soup soon. w banana as the garnish ( maybe it was plantains ) a favorite of mine.

so sad : https://heavy.com/entertainment/chef-jaques-pepin-wife-gloria-death/ sad.

can you cut up any of the shoulder into cubes for SV ' stew meat ' ? or is grinding it all ups , and bagging easier and gets the job done quicker .