rotuts

B's Lamb sanks : med rare 130 F 2 - 3 days medium 140 F 2 - 3 days yikes !

now Ive never heard of Seafood Pa Jun so I looked it up. rats . i would have loved it!

@TdeV I bet it might just a bit petit for the roast I can imagine any commercial , 1 - 3 star restaurant using anything other than a combi-oven these days or days for quite some time in the past that's not to say they sent finish that True Prime rib Roast for the last 10 ++ minutes , at high dry heat then of course , it needs to rest for some time et.

excellent excellent excellent put a big smile on my face these days that counts for a lot and , well , looked like Good Eats for both of you a Bonus !

are those air rocked in the Vac'd bags ? do you ever ' concentrate ' the stock / broth by using it again rather than water , for the next batch ? then it becomes 2 x , etc and no need to ' boot down ' that saves space in the freezer , and you take out what you need Fz , and reseal that same bag for the next Dose.

@RWood your cake looks Soooo Soooooooo Good ! esp the glaze ! I hope you had some vanilla ice cream to go with it !

@Paul Bacino So Excellent ! i lived in Spain for two years growing up. my parents were teachers there. that was the first time i had a ' fried egg ' that had crispy edges , and a soft yolk. Spanish EVOO was used of course , as butter was relatively expensive, so I send you 2 Kudos for reminding me of those crispy edges. personally , I think ' brown butter ' is OK , but not that high on my Personal Gobble Gobble list. Im now a bit confused : I have not made ' crispy edged fried , w soft yolks eggs ' in a while. Im rethinking my view of Eggs : water poached eggs , w creamy yolks ( its that thin skin that makes this egg worth while ) fried basted eggs , w crispy edges and soft yolks ( basing choice matters here ) what I do know is this : One is the Queen of Eggs the other the King of Eggs

breakfast was this ; https://forums.egullet.org/topic/160488-food-in-the-time-of-a-pandemic/page/81/?tab=comments#comment-2257724 but cold from the refrigerator. seasoning adjusted. not sure Fz peas that ' snap ' is best eaten this way , but quite good on a hot morning w no work involved , except scooping some out of the 1 qt containers. hot it looked like this : cold it looked similar , but was not glistening .

previously . I posted DintyMooreBeefStew , w wine and herb amendments . as I dont have any crusty bread right now , why not the DMBS on noodles ? add some thawed peas ? mise One lb of bow-ties , in water that had a little Minors lower salt beef base added first. water adjust ted to just cover this works well , but you have to stir from time to time to prevent sticking. DMBS w amendments in different pan . as before , Tj's Phigent wine , rosemary , thyme , garlic , onion powder reduced the wine. 1.5 cups defrosted peas in cold water . not cooked. these have been in the freezer for a bit ,and I forgot to get to them first to let them rehydrate. N.B.: most of the peas are floating. if given time , most will sink after rehydration . dont thick it matters in the fine dish. uncooked Fz peas give the dish a little ' snap '. noodles done. there was a little pasta water on the bottom of the pan when ' al dente ' I turned off the heat and mixed from time to time , and all of the pasta water was absorbed into the noodles. note the pan if very very full. I decided not to make a mess , and chose not to add one or two beaten eggs to the hot pasta. I usually like to do this as it adds richness. the eggs dont scramble , but give the pasta a light coating. had to move to a 12 " T-Fal , from the 8 " w the DMBS. Noodles on top , then the peas. final dish , ready to eat IU put a little butter in the dish. chose not to put it in the maid dish , leftovers. didn't know what that would be like ' cold ' 2 1/2 Quarts leftovers. this was very tasty . put my Personal Chef ( BoyAreDee ) to shame. this was realty really good all things considering .

@CantCookStillTry I can see nothing wrong w you potato=bean dish. except it would be better if the cheese ere melted , ie under the broiler to get some browning on the cheese. my two cents

@Kim Shook so much deliciousness in a single post ! co ngratulatons 1 I became a bit Shorter of Breath \not really doo for y9u w so much outstanding stuff !

@Kerry Beal close to the same cut of pork come both ways. I thinik the boneless come from the ' head ' end of a fully boned out pork loin and the ones with the bones come a little further up in the ' Butt ' area and the bone is the scapula , meaning some of the meat is the 'blade roast ' the blade in this case is the scapula cut cross wise. blade meat on both pork and beef is superb. but it has a tough thin tendon between the two muscles that make up those two muscles under the scapula

@blue_dolphin a Semi-Elvis ! nice ! try a little honey on what you've made the next time. nice !

a P.S.: I found this YouTube : https://www.youtube.com/watch?v=RLwLzS4GwPA note the cryova'd smaller , but still big cut on the lower L note the darker meat on the L end of that cut then note the two pieces of CSRibs in the vid : the top piece has a lot of the lighter pigmented loin. in the center also note but its difficult to see here , these cuts had be filleted ' open ' you can see an indentation in the center of the top hunk , where the filleting that opened the cut en ds. the top cut does has two darker ends you are looking for as much darker meat as you can find the lower cut is darker and much tastier. as David Letterman used to say: " Know Your Cuts of Meat ! " Bon Appetit

the CS pork ribs I used to get were closer to the Butt. in the packs you can see some meat is very dark and some lighter , the color of the Pork Loin ( the big muscle ) the lighter colored meat can become quite dry if not properly cooked. but the dark meat , and it is surrounded w some fat , is the most delicious meat on The Pig I think. the next time its safe to look at full Pork Loins in the Meat Case you will note on end some have some darker meat on it : more or less the color of Beef. that the stuff you want. people might buy the lighter colored meat as it's a good size and lean , but that's a mistake. loin ( light colored ) does fine SV @ 130.1 and you wont get sick w rare pork it will be tender and juicy. the flavor comes from the rub you add to it. watch the salt level in your rubs , or make your own and use less salt , and more flavor herbs and spices. its difficult to find good pics but I found two that help : this looks like a pack I might find in the store , ' back then ' note the pale meat that's the loin and can get dry if not given appropriate attention, on the lower L note the darker meat : get the packs that have as much of that meat as possible. again , these will be more flavorful , over all , than the first pic. note how much ' dark meat ' there is. go for ones that look like this. and do ont over cook your pork ! that's a health myth from days gone by !

another thought on SV : back in the Pre-Epoc days '' country ribs ' were on sale from time to time. some boneless , and some w a small bone. these are the ' closer to the Head of the Pig ' the ' ribs ' as we think of them they n used to be a bargain , when I read the circulars they had a lot of '' dark pig meat ' on them you get to look at cuts to see this yourself that that meat was beyond delicious. so if you see , in your careful and safe travels : '' Country ribs " pork of course boneless or not get the pac that has the darker meat. beyond excellent , flash BBQ'd or very hot grilled to rare I do remember those days.

MC mixed the book up w the ready to recycle newspapers on my desk I think .....

@heidih my conventional oven has not worked for quite some time , as I refused to pay 200 ++ $$ to install a 24.95 ( w free shipping ! ) part a friend was going to come over and do this w a part we were gong to order price went up to 16.95 ! its a 10 minutes job , but id never get to extricate myself from the fix the lower oven position. the C-19 I had moderate success w an Oster bread machine some time ago and have been thinking uf upgrading that to one that had more flexibility : rise time set by Moi , from dough retarded in the refirg then its 82 F inside now , 95 F outside now w high humidity. I do have my eye on that larger CSO thats bin discussed here ... I have yeast Vac'd and Fz , ' several ' I got from Amazon a while back 4 x 1 lbs was cheapest method one broke en transit , so Amazon sent more ... I had no way to get them to the PO ' safety ' to others so they are still here , more or less cooler weather who knows.

Previously , ive mentioned I have a number of items from target.com in cans and boxes . Dinty Moore Beef Stew is one of the items Ive been "" working with " as it saves a trip to the store. part of my over all C-19 plan. i mentioned this possibly in the dinner therad Ive worked on DM and ChefBOrDee; mise : I reduce some Tj's red table wine , " Phigment " then add dried herbs ( Rosemary , Thyme , crushed ) along w granulated garlic and granulated onion to the reduced wine , to hydrate. then add this to the DMS : It not from Julia , but decent given the circumstances . would be better w a baguette , of course ....

and its tastier. If you season the TrBr before SV fresh ground pepper ? Penzey's Chicago Steak ( yes , P.C.S.) and Sauer's Roast Prime Rib ( yes , S.R.P.R. ) both companies have a lot of spice blends that work very well with neutral meats SV , then sliced thin for sandwiches later . Pork Loin is also another winner here : but rare , i.e.: 130.1 F PL is a tougher cut , and a bit bland not this way. Id do a slab , 130.1 for at least 8 hours. possibly more , Ive misplaced my data. Ive misplace my Red engineering-lined SV book. very sad. the info was all in there.

even better : A Turkey Br , boned out, but for longer : 4 H ? and remove that skin from the CkBr. skin doesnt SV well. once you get the hang of SV .... you will never go to the Deli again for meat or chicken or turkey. probably just for Mortadella and smoked salmon etc.

@Chris Hennes nice review . thank you. Im glad you have this item as you bake a lot. "" I did get a fair amount of water buildup in the base of the oven during the proofing stage, "" does the FBSO not have a drip hole , w a collector below ? AKA : CSO , but bigger ?

@Paul Bacino Im already dreaming of this sandwich.

@robirdstx interested in your taste assessment on the two Oregano's : Turk and Mex I love the Turk , and if I have any Mex , its too old to asses @MokaPot Ive D/l'd a bazillion TB's of ' Food Shows ' one is from GB " Food Unwrapped " they had a show , where there was a segment on Oregano ,they seem to pronounce it different no matter : they went to Turkey and saw the major producers there they said this : " Turkey exports [ ed : pick your % or number ] more Oregano then they grow " It suggested , other dried herbs etc I love Penzy's Turkish O's as its Oregano looking forward to an analysis of Mex vs Turks

if you are lucky , you might find some of the Hormel Sausage Hash ! if I could find the less salty version ( and they made that version for all 3 types ) id get if more often , in normal times. in spite of the saturated fat. and yes , a good solid crust is key. excellent w a water-poached egg or two on top. used to be a Sunday Breakfast for us way way back when. w sourdough toast.