rotuts

some nice tips here recently so thank you. all on reserve @ My library system.

in MA the 3 buck Chuck is very harsh on the Palate

Fried Bread is undeerappreciated and lethal.

i would never mind those bars over cookies.

CA is much more efficient on its added-on costs here in MA , its at least $ 1 a bottle for a handler that never handles the bottle. but has outstanding connections to Our Fine State Legislators. this is true.

never give up steam. its all about the steam . and a sealed oven for Fresh Bread , toasted , Toasts-SelfSteams.

@adey73 I was unable to view your vid is there a different ref. ? thanks

@blue_dolphin thank you for the MTG tip the BTB may work for some , but it sounds like a SaltLick just saying. so I hemmed and hawed , waddles and widdles and decided to try the MTG sample pack. this stuff looks more suitable for a sauce dans le pan than a stock. some rarefied flavors etc. looking forward to them

salt is simple : if you can get something commercially made with less salt , rather than more , for the same eventual flavor then Less is More. almost all commercial products have huge amounts of salt in them as thats what the consumer has gotten used to. commercial soups are a standard for way too much salt / can. no one would currently buy a can of commercial soup , bad , good or outstanding w 50 % less salt in it. commercial products are sold based on the salt content.

im going to have to look into BTB for the beef. TJ's has some Beef Boxed , ill see how much salt it has in it. salt is the Killer , one way or another.

this sort of thing came up on another thread . and I couldn't find a thread on SoupBase , Stock and Gravy base. do you use these concentrated items ? Ive been using https://www.soupbase.com/Soup-Bases/departments/1/ for years. in the past few years , the lower salt versions : https://www.soupbase.com/Low-Reduced-Sodium-Bases-Gels/products/6/ all of these products , including those dry or wet sold in the supermarkets have a lot of salt in them. Salt is not problem for me now , but might be eventually and it could be for most of us. the lower salt versions allow you to add more ' base ' to get to your '' salt point ' the Roasted Chicken and Turkey I like a lot. the Beef to my taste had too much tomato paste and Id like just beef. this company has periodic sales , by signing up for their email you hear about them, . usual free shipping , or a certain % off. I keep the jars in the freezer downstairs , and the one's im using tightly sealed in the kitchen Refrig//Freezer. I use a lot fo 4 x iPot'd plain stock , turkey and chicken , from frozen now made w just turkey or chicken bones , carcass etc and no seasons I add a little of these products to get the seasoning that suits me. I do not work for the company. so ..... do you use products like these ? Im always game to looking new products. these , to me , are much better than what ever you can get in a grocery store. Ive had most of them over the years. the Bacon is literally to die for. just a bit its salty ! deduced salt Ham [ an Oxymoron ? ] is also interesting.

@Duvel Cheeks ? nice I don't suppose any pis of the butcher shop might be posted ?

@Chris Hennes we differ and that's fine

P.S,: nice expertly trimmed of the exogenous fat ! nice again

@Duvel so much WoW so delicious Im sure Id like to ask you to discuss privately how old are those Ox's? no matter its just something way back in my mind An Ox not so Oldy still make Fine Beef Tail Soup or Ragu cheers

@Shelby at least you didn't use McCormick """" bacon bits """" that would have driven me to an Early M.R. [ ed.: he will take any flimsy excuse , but after Noon ]

well , its not a jar nor a can. Im sending you a PM as we are delightfully getting off topic. a frist for me !

@gfweb of course , I was referring to really really good gravy. not jarred nor canned. its OK to start w a SoupBase but much better w a 4 to 8 x iPot's stock. unfortunately ive never found a really good Meat soupBase or stock base and Im not going to iPot beef for stock my loss

ill admit i had to look it up : https://en.wikipedia.org/wiki/Lamington

@Shelby it is nice to have a little meatloaf w Mashed Potatoes and Gravy sort of a textural counterpoint. but the real point is the MPwG !

@chefmd fried bologna is an under appreciated occasion treat food group. packed w all sorts of things that a bad for you. consider trying Mortadella , non-pistachio version unless you like those P's. probably even worse for you but still tasty an occasional food group

Ill review tomorrow cheers

@TdeV as it really about the time @ temp w the various ways for Deline of that temp they may be times for sensitive items Eggs ? LP steamed ? that you want an instant realease some items you want a 10 minute release other time , you might chose, w great experience to do a natural release it up to you to decide the sensitivity of your ingredients the Natural Release does provide some unstructured time for , perhaps ? a Personal Beverage ? only now when appropriate maybe https://www.medicalnewstoday.com/articles/320031.php up to you

@TdeV another good question its all about Time @ Temp for cooking. the slow adds cooing time and fast adds less. id think w/o foam up fast might work for then but the next time you just add to the initial cooking time its been said that you do not want to fast release food that might foam up beans are one of those i think. other than that just keep track

@TdeV excellent questions . Id advise you to get a Red Engineering Lined book from Stapes etc. and not loose it [ed.: Idiot rotuts , possibly ReCycled his. Idiot ] you will learn in very short time how to get everything Right for You each time. if you have under calculated note that in The Red Book Green covered books are a sort of Disease , so don't go there Just PCook for a tiny bit more remember , your re almost to your preferred point and you are starting w Hot Water. over time a few weeks you will be in The Zone w the Red book.