rotuts

@Neely AVC = ?

the lighter colored one is ' stock ' the darker , in the small jar , is demi-fond from the tray used to CSO the 4 turkey breasts that then got cut in 1/2 and vac's and Fz. for future use.

@Smithy there meat that you see in the colander , above , came from the two turkey backs . its been in the iPot , FP for 30 min , then 10 more ++. as much of the ' jus ' had been wrung out of it as possible . it is dry . it has no flavor what so ever left. even MC had no interest in eating it. its been tossed.

the method above avoided the ' reduction ' part. at room temp , both the lighter colored ' stock ' and the darker colored ' demi ' would hold up a fork .

Buy them. now , Im going to have to buy some also . do bakeries ( near me ) make them ? 2 or 3 is all I need right now.

same sort of Dinner as before : Tj's bagged spinach , just wilted in the micro , but w a drizzle of EVOO ( TJ's du Jour ) \and some lemon-garlic seasoning . just a little TB's recently cooked , in this version : Spice Trekkers Byriani whole spice mix , lightly toasted , ground TJ's brown jasmine rice , and dried cranberries and cherries and lightly toasted ( well before , and saved ) walnuts . diced red and window green onions . a decent amount of these tasty . the ST byriani mix , was , very byriani for me !

very interesting tread . Ive got plenty of Mojo , but also an age related balance issue , and the like I used to wangle 6 - 10 corn beef slabs , from S&Shop on sale before St.P's days . SV . slightly smoked . then have a freezer full of the stuff ( having a chamberVac ) and the same w 22 - 24 turkeys on sale , near USA thanksgiving . now : its Fz turkey breasts , 8 - 9 lbs . on sale of course . ie doesn't happen very often ! here : https://forums.egullet.org/topic/167159-stock-instant-potd/#comment-2437466 I easily made stock from the 2 TBs I just turned into Fz TB's for the future . looks like a lot of work , but it was all timed, and I got to the next step , when I did , as the steps were not time sensitive. Ill do this again , as the TB's vac'd and Fz I early use , for a curry ? or something else now , about : Time Marches On ? well I thought Id get a fresh whole turkey . 89 cents / lbs !! about 12 lbs . do the two TB's as noted the legs/thighs CSO's I vac the thighs , and use the leg meat w the carcass for Stock ! Id carefully trim the wings ( getting rid of the ropes of fat along them ) \ and Air Fry ! its been said , by my mother from time to time : are your eyes bigger than your stomach ? well , updated : a whole turkey , well ... I have until; the Friday after USA thanks giving to decide . plenty of time to Rest Up , and ....

Ive been making stock , w the iPot for a while Turkey stock , as Ive been using commercial turkeys for some time esp around USA thanksgiving , as , well , they are much cheaper commercial , Fz birds . in my area there is StonyBrookFarms and Ive used their ground turkey for years , its 2o.3 oz , per standard slab. ie thus thicker , as a slab. I used to get 22 - 24 lbs birds , and after defrosting , went to work on them and the results went into many SV bags. now its Fz breasts . SBF has some wing meat on the BR where as the others have lethal brown hyper saline bags , included . no mater in the past I made stock from the unfrosted turkey bones via the iPot . I learned to chop up the bones , enough so they were compact ing the 6-cup pot . why use more water , which one might then have to simmer off ? the turkey items had no seasoning on them , thus could be concentrated . those huge turkeys , got me 4 x turkey stock , via re-use of the plain Bricks : I make the bricks this way : these are easily available plastic containers . the Fz contents , fit one of my standard VacBags. I freeze the item in the plastic container , then Vac Fz as a brick . very easy to stack that way. above , a Brick of Turkey-Rage , iPot'ed , from those 20.3 oz SBF. recent Fz TB's : two backs , 9 lbs TB;s . I roasted them in the CSO the next day , 375 F 45 - 50 minutes for the browning . in the 3-Cup iPot and the new idea : 2 cups of water , as the backs did not need to be covered in water , they would all pressure cook , or pressure steam. Ive found 30 min , HP gets the meat cooked enough , where it really falls off the bone , stirring up the contents w a folk : bones removed , easily , then the meat mashed a bit w a potato masher , to get the chunks into threads of meat . then 10 minutes more , HP resulting in this MeatMass : I pressed this down over the strainer , as I could not locate my PotatoRicer , which would have been easier. decided to COS roast the frames from the 4 TB's : chopped up a bit w the CCleaver and pamper iPot thus : remember this whole project was mostly unattended 12 oz ' stock ' ( Broth ? Stock ? au currant Bone Borth ? ) which I Fz. BTW , when I CSO-Roasted the 4 TB's the day before ? in the CSO pan ( the deeper one I bought , not the shallow original ones ) I got this : that's over 8 oz Pan Drippings . it really is ! I learned this : using so little water , thinking Im getting a more concentrated final brick and I did add water to the iPot to keep it at about 2 cups you loose water venting etc the turkey meat mass was pretty stiff , Ill use more water next time and Fz the brinks and use them the next time to get 4 X ? its important to remember , by choice there is no seasoning . no aromatics no salt. I add that later , when I use the bricks . and the pan drippings , where new to this time . delicious a bit ilke demi-glace easy to season ' at use '

re: the ring : w the JC item , my guess it was added to the FR item , so you could hang it on the wall. its copper , after all , and used for beating egg whites same w the heavy copper cookware : you hung it somewhere thus it was easy to9 get to . just saying . and entre nous : I met Julia Child twice , while in college : I was getting off the red-eye , student standby , SFO => BOS and she and her husband , 25 yards behind her ( JC was tall , her husband , much shorter. JC walked at her own pace ) I said hello , and she turned around , and said ' Why Hello ! ' and we chatted for a tiny bit. the nicest , friendliest person Id met in the BOS causways . OK exactly as above . probably the only one , BTW : it was the Red-Eye , for sure and I was carrying . ?? 50 lbs of carry- ons , strapped on etc ? back then , if you carried it on , you got to stuff the stuff any where you could ! late ' 60's . early '70's. United Air Lines , at its best ! Filet w green beans , the meal .

its also salted . dump it just for that .

@Shelby I thought so . 2 racks next time . Vac the extra . same amount of work next time the racks go on sale . just saying.

@AlaMoi thank you for being so kind as to not show the plated result . do I love Crab ? have I seen The Wire https://www.imdb.com/title/tt0306414/?ref_=fn_al_tt_1 more than Once ? nice

@Shelby Fantastic Stuff ! on top of your Plate , you are. I might have missed it , but what are those tasty looking PorkProducts helping out the cabbage rolls ? just asking .

@JoNorvelleWalker CuisinartSteamOven Toast

Lists always have omissions . I also have most of these , and the others Ive checked out from the library. Cookbooks have evolved , for sure . few of these are are in the Picture // Food as plated art category a genre that has evolved from these sorts of books that's what sells these days. and its true , CB's have evolved to on line materials attention spans are much shorter these days for younger groups .

@Captain do I remember Tuna casseroles , way back when . and they were delicious , you bet . your effort has renewed my interest notched up , for the current days. thanks ! a P.S.: would you outline your method ? thank you again.

Im a fan of Jone's pork product as above , Fz breakfast links and Scrapple and american breakfast sausage , in the tube : in the past Ive thawed the scrapple , it looks a bit like a brick and AF'd it . very nice I had a Fz sausage tube , so thought why not from frozen ? using the SS chinese utility cleaver , a w HomeDot mallet ( kinder on the finger tips ) the idea is to fit the rounds on the AF . these were a little thick , as there was room for thinner and 1 - 2 more rounds // AF session as the were thick , I tried AF 325 F for 8 minutes , but then boosted to 400 F ' until crisp ' the sausage was a bit over done , but quite tasty . next time 400 F until crispy w a moister interior . and from now on , Jones scrapple and sausage tube ( and links ) AF from Fz turns out quite tasty .

Stop&Shop had Fz turkey breasts on sale this week : $ 0.99 // lbs picked up these two early in the sale : thawed , backs removed , and breast split so they would fit in the CSO each breast was CSO'd ( conventional , as my water feed is plugged up . no matter , as the CSO is sealed , sort of steamed baked . 55 min @ 325 got thew breasts to ~ 140 F , then cooled , meat taken off each Br cut in half , then Vac'd for future use . the Fz : a little over 1 bus each . yield close to 50 % . plenty of cooked meat was scrapped off the bones and MC is apparently not just s Sardine Cat , but aTurkey lover. the S&S ad said StonyBrookFarm , a better product . this brand had two plastic bladders of toxic high salt brown gunk , they tried to pass off as gravy . that stuff would kill you for sure. and the cavity was filled w water to create a sold block of turkey , toxic bladders and ice. this brand had the wings removed creating a crater where the wings might have been. went back latter in the week and they had SBF and this brand. SBF had no toxic bladders , just a little ice in the cavity and wing meat attacked to the TB's. it seems SBF rips off the wings , leaving some wing meat attached. its tasty , esp when I did these SV. CSO'd , the wing meat was tasty , a little dry , but devoured by MC. so 4 TBs processed , 16 vac'd 1 lbs packs in the freezer for future use . no seasoning used in cooking . these are used @ room temp w freshly toasted and ground spice blends from Spice Traders , Montreal . in the past Ive used the trimmings for iPot stock , but didn't get to that this time. next time maybe , the next day after the TB's cooking .

Id like to claim this is French bread w pate .\\ it close enough for me : TJ's caramelized ciabatta onion bread , sliced and CSO toasted along w a slice of Jones' scrapple , AirFried . Window green onions delicious .

love the repurposing of a Bank , keeping the vault. used to go to a restaurant in upstate NY , the same thing . 4 tables were in the vault.

@ElsieD fine work. how do you plan to keep it ? because of the oils , Id consider sealing and freezing , and use from frozen. vacuum sealing would be nice.

@ElsieD Im not sure what 2 mm gets you , as you are after powder in the end. was 1 mm difficult for the machine to process ? when completely dry , try pulsing the 1 mm and see how fine you can get w the FP. if you get a powder that way that's fine enough for b baking , Id consider leaving the 1 mm sealed until you need it , then pulse to powder .

@Kerry Beal fine looking restaurant choice. thank you for the menu's .

@TdeV as thin as your machine will take you.

Great espresso this morning : Not coffee beans I personally roasted : its Trader Joe's Ethiopian . The grinder was a single dose Ceado , and the machine was a La Marzocco which you might not have . but what you see is the real deal , thus , you can work w these beans , and unlock their inner espresso. There is a lot to unlock.