rotuts

@BKEats I have that same jar of BBQ sauce ! i have not used it yet ... what do you think of this : I have 2 x 2 = 4 vac's and Fz pork belly ' strips ' 2 " x Pork Belly length in the Fz. w skin on them I dont think I can manage the crispy skin these days but i did on the Weber some time ago , ' roasting ' the hunks and the skin got decently crispy have no idea how much propane I have but i might think about SV the strips , w this BBQ sauce 24 - 48 @ 135 F just to get tender , and keep as much of the pork favor in the meat then sear or something else what do you think ?

@Shelby I understand completely sometimes , it just has to be a sandwich yours looks very very tasty.

@TdeV these are difficult times . anything w a cork , a fake cork , a twist top [ed.: Rotuts currently has no twist tops ] counts. have been out of Zin for some time , as the price and 20 ++ years for it to mature properly has passed me by. various red blends at TJ's are Potable.

@Nancy in Pátzcuaro Yes Yes Yes 1 Ive done the same thing ! and after using Ronzoni https://www.ronzoni.com/en-us/content/25981/Products.aspx i later realized any ' cook ' pasta would do just soak in hot water until pliable you get to pay attention to the Filling , and of course too much 3 X Béchamel

@Kim Shook just look at those eggs again and a gain ! and tost ! save your butter just in case

@Owtahear I thank you for forgetting the $$$ shot. I can only take so much. that being said , I can certainly imagine it.

@Porthos available in Chablis ?

@gfweb bread pudding ?

what id give for a ' cold cut ' sandwich on fresh bread . LTM . maybe not a Full Roll , but Ill negotiate .

I knew it !

@Kim Shook good for you for trying the pasta machine again sorry it didn't work out to your satisfaction personally I cant imagine too much béchamel in anything. it just me I know.

I add the beaten egg to the hot naked pasta first. then the ragu over that im not sure this is as noticeable in the final dish as it would be on a simply pasta presentation were the sauce were simpler : wine reduction , carbonara etc but Ill keep doing it as long as I have eggs

consider steaming them in a covered pot over water , as long as the fabric can take the heat. steam is much better than dry heat. the CSO makes temp selection easy.

@Porthos fabric masks can be disinfected in the CSO look into that thread.

I made a Special Dinner yesterday. Tuesdays are my new Special day : BetterCallSaul day : previously made TurkeyRagu , in the iPot , bricked and Fz. here it is slowly thawing in a pan w a lid. this version had mushrooms and Broadbent bacon ends ( desalted ) in it . powerful stuff. Pasta ( barilla Campanelle ) simmering in the Med. Saucier . I use just enough water to cover . you just have to stir it initially or it will stick together. gives more concentrated pasta water for adding to the final dish . Mise these days is not complicated : window-grown green onion tops , I still have a few going strong. and one beaten egg the egg i like to mix in w the cooked pasta before adding the sauce. ragu over the cooked and egged pasta the shrubbery I had , green onions Pasta re-adjusted w hot pasta water I saved. Dinner is served en-potte. this was soooo good , and enjoyed w a few glasses of TJ's table red. I didn't have any hard cheese upstairs , but I think I have several vac'd hunks in FZB this was a very special meal for me. I spent several days looking forward to it , as Ill explain in another thread. enjoyed while watching Better Caul Saul S05E08 I got quite parched watching it. TJ's Red was very helpful in that regard. Ill be able to make this once a week for some time. don't know how long the Shrubbrey will hold out.

@Shelby what id give for an old fashioned style dessert like that ! 1/2 a roll ? maybe all the way up to 3/4's of a roll ?

@IowaDee "" I did notice that prices of everything have been creeping upward the last couple of visits. "" the supply chain is long. the increase's might not all be from the local market.

@MetsFan5 real deal tamales are a corn-masa dough m that has a fill-in in it its placed on a dampened cork husk and folded and steamed. you either unwrap the husk , or push the filling through the top and eat like a popsicle Im sure the canned tamales are husk less. the smooth side you see , is the masa dough can't really see the filling . which in this case might be a good thing the filling would be more expensive than the Masa I plan to make this at least once as soon as i can.

@StumptownGeek extremely fine work Im impressed by your results. Next Spring Ill look for something else. of course , if you are really interested in preventing "" macro crystals " chill everything before crystals begin to form to 33 F or 1 C still ....................

@ElsieD well OK sorting to continue to work on would you have the ingredients Id love a few of those right now.

ill suggest this , as Ive actually done it myself : slice your meat w a sharp knife of your choice on you take care of and enjoy using. about to 1/4 " or even a bit bigger , but not too much if you have a cuisinart I love my 11 cup Prep ++ make sure the Cuisinart blade is very very sharp you can actually sharpen it your self or maybe have one of those newer ones which were replacements , remember ? but very sharp. then put the meat on a sheet pan in the freezer , @ about 1/4 " chill for how ever long it takes to get very firm but not Fz. pulse small batches of this in the 11 cup ++ just for a few seconds. less is better and less in the bowl is better then return to the sheet pan in the Fz until very very firm again , and not Fz repeat until your get to the fine-ness you are looking for Why do this ? you can do a lot of meat , w some patience and the meat stays vey cold if you do it correctly and your finger tips will be OverJoyed and you can raise a glass w them in tact remember : take your time small batches , very very cold and very very sharp for the cutting edges. Q.E.D

@IowaDee Rudolph might already be in @Shelby 's freezer cant say if she pickled his nose , w serranos or jalapeños.

@Kim Shook that's an excellent point and a good review I noticed this some time ago , and try to remember thanks for refreshing out memory.

@Kim Shook I know exactly what you are talking about Ive never tried this concoction but Id love to in the future . Ive always been leery of canned chili w beans im not a purist on the chili , I recall the beans in the can w the chili were not properly cooked. one under cooked bean , kills the whole dish of course lots of cheese and i noted some fresh fruit : that balances every ting out ! congratulations

Id go w @liuzhou suggestion . mustard . dont put it in an iPot . the meat wil end up being very tender but the flavor of the meat will have been squeezed out into the stock. if you do SV , cut up the R into pieces that you can vac. coat each pice lightly in good quality mustard no salt mustard has salt and SV . 135 - 140 3 - 4 hours minimum you wont get growing of course , but it will be very tasty no I have not made rabbit SV. no rabbit to be had w/o great expense and a lot of fiddle faddle in my area. "" it tastes just like really really really good dark meat chicken. " rabbit with mustard goggle this