rotuts

My friend , who rarely posts ,who knows why got this : https://ooni.com/products/ooni-koda-16 and used it over the weekend , on TheCape ie WoodsHole. it was cold this last weekend , but he said the temp got up to 750 F or so. I assume he has measurement skills . here is Penny , a young Golden , knowing something is up , so she is paying attention just in case he said the pizza was very very good. he makes pizza in the oven often , so Im guessing he knows a bit about it however , he did not do the edge-curl pic so he has something to learn Id have been all over this , some tome back pleased he is enjoying it and hopefully Penny got a small treat.

@CantCookStillTry interesting stuff. UK/Canada/Australia amazon ( USA ) shipping almost doubles the price. I recall a similar sort of think at Stop&Shop possibly Patak . Searching around in grocery stores , rather than Senior Blitz .... those were the days.

there are probably many ways to deal w this sort of ham , for long term storage. I note you seem to have access to a vacuum sealing system. Id use that , if you have a decent system where the bags will last. why ? the ham won't dry out any more. you probably don't need to Fz the ham , but if you Vac and have the room , why not ? if you don't have freezer space , vac and keep in the refrigerator. although cured ham keeps at room temp , it will oxidize if not sealed. ie get a rancid like taste. Id cut the ham into hunks that would make a dinner for ' how many you have ' w leftovers for sandwiches , mac and ham and cheese etc. these smaller 'hams' will be easier to cook , and rehydrate if you go in that direction and I encourage you to do so. you can also eventually keep a hunk or two for thin sliced cured but not cooked. good luck ! hope you enjoy the precess. a country ham , broken down is a joy to have around. its strong taste can then be enjoyed over time , and safely.

@weinoo "" (the bag was free!) "" or Pre-Paid ?

@Barrytm I believe you are correct is that animal proteins contract as they are heated mechanically forcing out moisture , fat , and anything else that gets squeezed out. thus a braise has a delicious sauce. that's not what Anova is trying to imply i think. they suggest that a 100% relative humidity , surface moisture does not evaporate. but you will re-distribute moisture , fat and etc w protein contraction at 100% relative humidity the SV bag , properly sealed is at 100 % relative humidity until you open it , Btw

@Ann_T mighty fine looking CPP Ill say ! hoping the CeleryCount was low to zero. TJ's has decent TurkPP , w no celery and a single puff-like pastry top nice enough but the CPP has celery in it someone needs to get On the Ball.

@Shelby How is the LGD working out for you ? I can't quite imagine the flavor(u)r profile ... as you said it was not minty and Im not sure Ive ever had those olives

yet , there are Stone Crabs.

if you can afford it you won't be disappointed. JBezos was a little skimpy on the discount. bust need the funds for his rocket or something

still in spite of these two blobs of Ink or etc a mighty mighty mighy fine book its not just the Rx's in this book and Im sure there were worked out each individually as noted in Chef VH shows Unlike so many other books its the thought behind them very rare in CookBooks these days.

I try to be fair when I give out my thoughts on a book. and to be fair , on further inspection , this book is not perfect. it was very close to perfect, then i came across this : don't bother trying to read this . I would have thought Chef VH was a bit young for a ' Senior Moment ' but I guess not . eggplant ? purple eggplant ? she then further along i found this error : yes indeed : the lower L instructions , in red no less , reads : "" 6 to 8 Medium bell peppers of any color ...... " I can only assume this is a typo or printing error and will be promptly corrected in the second printing. that printing might be worth waiting for. or , you could edit this mistake out yourself w a black sharpie up to you.

@jimb0 appreciate your report lets see what happens. this type go thing tase been done as well all know by Anova and Joule but good luck to them why not ?

Ive been reading the book , and I continue to be very impressed . For review purposed Im adding images of three Rx's. they were almost selected at random , and i hope to be making these soon-is : this is legible , just barely if you move it to your desk-top and enlarge it. again , the best i could do I hope these give you a fair idea of what the book is like. this sort of book ' works ' better in the hand , then On the Screen a fabulous book I hope many of you will enjoy. and no , I don't work for Chef VH. she has done a fine job on her second book. it does not disappoint and , as a finale : @Shelby was all over this , UpThread : Red Weapons cheers , and a thank you to Chef VH for all the hard work this book must have needed. It delivers

P.S.: more tomorrow for review purposes only. cheers,

I received my book just now Ok an hour ago. Im a big fan of Chef VH for many reasons having viewed the various PBS shows , and studied Deep Run Roots Chef VH is a bit different than most. I still see that in this book. It more glossy and a bit more ' produced. ' no matter, a few , glossy pics that have noting to do w her ideas and philosophy about ingredients and thinking about them OK. so be it. Ive read several of the Rx's ,including Red Weapons Im not going to make this any time soon. but I deeply appreciate how much I might enjoy it with Chef VH additional insights. as soon as I get around to making it. CookBooks do many things for us sometimes we makes Rx's out of them and enjoys the chef's insights that go with the technique and the ingredients. this is a similarly fine book that complements Deep Run Roots, there is a deep understanding of ingredients , and many new ideas here . and ref : Red Weapons ? Chef VH points out the Rx did not start as her own and went through one or two other chefs to get to her own version. who mentions that these days ? so if you don't have Deep Run Roots consider it and then get this tome also you won't regret either if just to read and think about these ideas for later. Cheers Chef VH outstanding\ng book , in the same tradition as Deep Run Roots cheers again !

for what its worth , personal psychology aside iPot'd stock , HP from chewed bones should give you the same result as iPot'd bones , made from a more Virginal in nature set of bones.

@Kim Shook decent amount of gravy second time around. almost imposable to have too much gravy. congratulations .

Bourbon tastes like bubble-gum to me the pink stuff. I stick to wine these days

@Shelby thank you for starting this thread. I was aware that Chef VH was working on another book some time ago but never kept track. I just ordered the book. I try not to buy books , but VH is someone I like to support.

raised beds are far more useful where it gets cold they6 warm up earlier for growth. one line brick does not raise the bed very much interns of height. id not worry about rais3d beds now get ypurplantig going and see what grows best. veg. gardening is an 0on-goin process year to year and don't try to get your final ' dream ' garden done now. over time you will get useful tips and ideas as you see how it goes. what y0u want in the first year is reasonable soil , and something that does well for your area. there are many books on raised beds, check them out and read them before you invest in something permanent. you might change your mind about those bed in a few years , and would have wai9sted time and effort and funds.

@Alex very nice reference. thank you for posting.

@teonzo your points are very interesting . Ill just re state my experience w SafeWay ( a large supermarket conglomerate , on the west cost USA ) jumbo eggs, had noticeable number of double yolks . some eggs , that that often , had that extra-yolky favor. maybe just jumbo or extra large , never kept track Im sure all these eggs ( white shell ) were mass produced where costs were critical for Safeway's profit. that does not deny that perhaps free-range chicken have tastier eggs. meat for sure . this is not the place to diced if eggs are a semi-protected environment so that the ongoing heredity of the chicken ( Evolution ) is semi-protected from its current environment. Sooo : You ask ; how are my experiments going ? I had two scrambled eggs from a carton that had been put as close to the coldest part of the refrg and i think they had more Yolk-ey flavor of course , well , well etc butter me ; its In The Mouth so Ill keep doing this , there might be a difference in my area er Brown Eggs and White I just would like a more Yolk-ey egg not every day , but more often that rare or never. studies continue.

Nov. or later

Black Friday Non-Sence Monday A pretty nice Thursday ec.

@Smithy and et.al : more for later !