rotuts

if you called KAF Id bet they would look it up for you

I decided to soak the county ham dice over night w a change of water in the morning then drained. I was then going to VacPack it and freeze. but I wanted to dry it out , so it would crumble , frozen , out of the bag. which I would then re-seal and place back in the freezer: in my 10 " FondLess. on low. n0te aa l8ttle steam in the middle note the Jus that came out of the ham jus evaporated , so I went for some Maillard-ing cooling off on my back door cooling station. Seasonal. N.B.: this cooling station comes w several Personal Beverage cooling slots. Vac Bagged , abd erady for the freeze3r. its crumbly , and a Table spoon os this stuff goes a long wqy not very salty now , and the smokiness is still there , but muted nicely. Suburban Country Ham

not an unusual breakfast for me : Mise : N.B.: although its hard to see , this can claims to include " Hearty Meat " I did not bother to read the back ingredient list. can't change it. this is a current staple. from Target its The Chef's best effort. Amendments are noted here : Penzeys granulated garlic, granulated onion , and Tuscan Sunset. TS has some anise in it . Italian Blend does not. Im not a big fan of anise, but I like a little of that flavor in " Italian-ish " . note the olive oil in the small squeeze bottle : Kalamata from Greece , via TJ's. I keep the small decanter ( pictured ) and the tall bottle in the coldest part of the refrigerator. Use as needed from the plastic squeeze bottle. much less oxidation that way. final bowl : final breakfast bowl. you might note the olive oil. not a bad breakfast , and the amendments make all the difference. You are welcome to snicker . but as The Calculus teaches us : f(x) approaches zero. f(x) is the ' risk ' of grocery shopping these days. in this preparation the risk approaches , but does not quite make it to zero. close though .

@Kim Shook nice looking IP eggs !

https://en.wikipedia.org/wiki/Monkey_meat

sort sort of tall ' tail ' about an Emperor's Banquet as its mythology difficult to track down the other dishes https://en.wikipedia.org/wiki/Manchu–Han_Imperial_Feast best I could do

Wooly Bear Paws. from real bears \they were part of the sumptuous banquet where ' very very ' fresh monkey brains were served. Ive forgotten the list . maybe 10 items ?

how about Bear Paws ?

Soooo there must be Autumn rolls and Winter Rolls Somewhere ? just not yet here nor there. looking forward to them in few years

before this discussion i thought both spring rolls and egg rolls were both deep fired. granted USA experience the springnrools were thinner perhaps shorter and ' lighter' w less filling more crunch egg rolls had a thicker wrapping and were more substancial rice paper wraps Vietnamese like came much latter to the Table.

there are ' spring rolls ' that are fried : https://chefonefoods.com/what-is-the-difference-between-spring-rolls-and-egg-rolls/ https://dinnerthendessert.com/spring-rolls/ https://tastesbetterfromscratch.com/fresh-spring-rolls/ probably very diverse in Cina Or Vietnam

@Duvel nice always SuperNice 1 anf watt id tis ? Ill take a gallon , or 6 Literw which ever is more ! many thanked\s for all your and so many others Posts I have ideas afer i get Vaxx'd x 2 w a booster every 6 Mths why not look a bit ahead ?

its quite true : some of the attraction of CH is its saliness which is coupled , in the case of a smoked ham , the smokiness. not in the case of your ham , that was jus brined and dried

salt may always be added rarely subtracted. enjoy

"" cream doesn't separate "" its my understanding that high fat cream has less a tendency to separate than lower fat versions. at leas w acid , ie reduce wine , whipping cream is a better choice then even heavy cream. lighter cream will split. Iv'e used whipping cream , and possibly heavy cream , in the past when I make a pasta dish and want a wine flavored sauce that creamy . as I don't keep cream around , Ive found that full fat cream cheese can be mixed w a little milk and that will work for the pasta sauce. Im only after a coating , not a soup bowls worth. what I don't know, is how the temperature of the solution affects this : how hot it the braise ? boiling ? just simmering ? looking forward to your results. I mention this as mustard is acidic. at leasts the ones I have and acid + cream is something Ive worked with w the results noted above.

my guess is ( firm ) Tofu.

@Duvel Wow get some more!

Oh Wow ! mustard was mentioned in a another thread ; I get the FR's sneeze bottle w the gradual https://www.mccormick.com/frenchs/products/mustard/spicy-brown-mustard did not know they had this https://www.mccormick.com/frenchs/products/mustard/horseradish-mustard

@Duvel so nice im not going to A Nexk of any thing etc is that 1/2 neck ? i only ask for personal edudation next might be round no matter so delicious as i see it

@weinoo there is Mustard from Burgundy ? who knew ? and they didn't plant Pino Noir because ? a lot of very traditional "" House's "" have been purchased probably but maybe not by a Bazillion Trillion-Are fill in the blanks your self to be to be a Trillion-Air you " count the Beans yourself ' the hire other to do it yourself,

Im perfectly happy w TJ's branded mustard from Dijon. I have a sneaky suspicion its the same ( ish ) as the Trois Petits , I have not tried them sid by side but its the same jar and label format. I may have read that somewhere Long Ago or made it up Back Then . I also like Maille . But BackThen didn't go to the trouble to find it else where ( not @ Tj's ) and won't be doing that any time soon. there is a grainy mustard @ Tj's , and that's fine for me.

@rustwood how was the saltiness ?

@Captain Oh WoW ! what's in there ? It looks so beyond delicious Im not going to get to sleep at all tonight. did some sweet potatoes go into your White potato mash ? nice I see some crusty-ness in the topping nice again but it's the creamy-ness of the filling that I sure makes tis dish any Rx would be much appreciated.

@Shelby what is a Jumbo CSO ? do you have ' one ' and have been Holding Out ?

you are in for a treat right here : https://www.youtube.com/watch?v=SZnqxW_kcJ4 the ingredients lined up [ed.: its a lamb hot-pot , not a beef stew ] same ingredients , but cooked SV on shore ; massive space saver , and time saver. and he used lamb neck ! lucky sailors indeed.