rotuts

@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.

my mother ( In California ) used to plant garlic in the fall she collected many varieties , some with Russian sounding names some were very hot . https://www.gardeningknowhow.com/edible/herbs/garlic/different-types-of-garlic.htm I did this myself in NE several years and you plant the largest 'clove' you can find , resulting in larger heads in the spring.

I have a decent supply of the Hormel NoBean Chili . it has nice cumin flavors . I use it as a topping for Baked Russets. when I have Russets. keeps for years in that can .

i have mentioned before that Ive gotten a number of items from Target.com. w their CC ( RedCard ) i get 5 % off , and free shipping w an order of $ 25 or more. I dont work for them , BTW Ive detailed the ChefBoyAreDee cans , and various Progresso Soups. then there is this : DintyMoore Beef stew ; https://hormel.com/Brands/Hormel-Dinty-Moore/Dinty-Moore-Cans/DINTY-MOORE-Beef-Stew here it is : I added a little crushed Penzey's rosemary , and that's it. If I ever have this w Tj's table Red , I might reduce a little of that and add it pre Micro. this is not Boeuf Bourguignon , from Julia or elsewhere : https://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007#activity-feed however , its a bit of a surprise : there was plenty of meat , and the meat was not over cooked , was tender and tasted like Beef, the potatoes and carrots were also not over cooked , and potato and carrot - ey the flavor is " American Traditional " beef stew. Hormel has some products that are a cut above the rest , given the category of " Fresh , from a Can " Hormel has various Hash's : https://hormel.com/Brands/Hormel-Mary-Kitchen-Hash I dont know who Mary is , or was ; note how the " slug " has separated from the edge of the can. I chose not to read the ingredient label Im guessing this does not have any hydrogenated trans-fats. it is very sold from traditional saturated Animal Fat. however , it was dinner time , so I sautéed it in a T-Fal to get a crust on it : the crust is forming on the underside , believe me ! plated w a pair of scrambled eggs : out of shrubbery for that Haute look. items like these save me a trip to the Store. I dont recollent them otherwise. the Hormel Hash could use a little less salt the lower salt is impossible to find. I dont eat this every day . But I could easily manage , say , one can a week ? and as a shopping substitute im OK with them and Target.com for now.

@TdeV it would be important to remove the bits whose flavor you might not want in the final stock. or make two stocks : one with those bits and one w/o them. then report your findings , here ,

@Kim Shook "" baked spaghetti " Lasagna w/o flat noodles ! Whenit gets cooler , and I can get the supplies Ill try this w bow-ties. I have a lot of bow-ties I love béchamel in lasagna , and will try a full fat cottage cheese w amendments ( basil , TJ's parmesan-ish , egg-yolk ) for that effect. i have TurkeyRagu Fz. looking forward to it.

@MokaPot there it is look carefully ''Q.E.D. " Kudos your way @MokaPot

@Kim Shook you are doing such fine work 1 pls stay safe !

@btbyrd thanks Im really going to have to try this I bet this is a fine start to excellent FOS. the onions in the final dish can be cartelized in a heavy pan in the oven. now at some point to get the onions and the etc safely do you have a ref to Hestons work ? i have most of the videos and some of the books.

@btbyrd """ The most elaborate way I've ever made the soup was to cook several varieties of sliced onion sous vide with 1% salt for 100 hours. The result is a deeply caramelized onion water that you can dilute down with whatever liquid suits your fancy. "' Id love to hear more about this . did you take any pics ? if you try this again , would you add pics pre and post ? Im a big SV fan , and this is very new to me and would love to be able to do this.

@btbyrd very interesting re : onion water , via SV " The result is a deeply caramelized onion water " what temp did you use to get caramelization ? I didn't think you could achieve caramelization via SV , ie 220 F or less.