rotuts

@#FeChef after all these years almost 7 now that PorkRoll is one of the most impressive things Ive seen here and the end result : was outstanding. there are many impressive Pate's here , esp in crust but the PorkRoll was something I myself might be able to make. I still think 130.1 F for long e tough is fine. an rare pork > 130 F is delicious.

@Smithy yes it is ! thank you so much ! and My Dreams tonight will be very porky I hope

@Margaret Pilgrim " You are really fancy-shmancy " thank you form understanding this and mentioning this here and now I am indeed notsp much F-S y but more or less a Theoretician of the very old school Ideas i have many decent and easy so I move from there Im sorry i did not understand @Margaret Pilgrim you were so familiar w twine excellent I think !

@JoNorvelleWalker you have a fine Point My TG's are my own processed TG's have something I do not have : the processing I try to save , use less electricity etc but ConAgra and AgraCon has no interest what ever to tell you everthing. so I use Kitchen Twine also from ConAgra and AgraCon. the Ball is Rolling and the Pitch is Coming hopefully w/o calling the signs in advance

ok. so many other pressing issues in these " Interesting Times " Noon in la belle France ? I lived there for 2 years when young as I did in Spain Noon in FR is for me : 6:00 AM Thursday wow , I can now Enjoy a Person Beverage when I get up , or Before ! MC , the Cat determines when I get up he has not been to FR and his Personal Beverage is Water but w Global Warming when its So Hot he enjoys some Fish Pate [ Firskeis } \ w some water added in the Old France '50's a hard boiled egg on the counter at the local Bar / Espresso establishment forgot the name of this an espresso , a boiled egg from the counter and small cognac fueled the Agrarian France

@Margaret Pilgrim Im sad , very sad. enough to Drive Me to Drink [DMtD} early why ? a SV system , very easy to work with not FoodSaver etc will expand your considerable Culinary Talents in very flavorful directions.

@Margaret Pilgrim nice. Do you not SV ? its worth looking into I Just Pass-On By the deli counter and have for some time. after SV.

here is a nice Meat-Glue thread from eG look at the pictures ! https://forums.egullet.org/topic/87239-adventures-with-transglutaminase/ still can't find the Pork-Roll post. rats. that got me interested in it , and i was going to do the same. SV buy itself gets you 80 - 90 % there

the T really works for rolled-meats , and compound meats sold in a deli like place. they are selling an attractive shape ( many sizes ) and want it to stay that way before and after slicing. butchers these days dont do much butchering in the sense that if there is aService Counter they get " Boxed Meat " and break that down , saving all timing for the House Service Counter ground meat. this article has a lot of info : https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know Im not so sure on their health analysis. quite some time ago , an occasional poster posted his method of 1) de-boning a pork shoulder , and removing most of the sinews 2) seasoning the meat and using meat glue , made a tube. 3) SV'd that tube 4) sliced thin , and added a cube of Italian Dressing Fz them for what he said was the beat ever italian sub. I believe it ! can't find the ref. 😪

if you choose to use Transglutaminase make sure you understand some minimal safety precautions : its a powder , and you dont want to inhale any of it. a surgical mask or something of the sort was a wise precaution , and maybe disposable gloves. back BeforeNow you could get these inexpensive items anywhere. not so much Now.

the only truffle oil Have had was inexpensive possibly from TJ's when they had it it tasted , or course , of refined Tunisian Crankcase Oil. from which it originally derived. maybe , just maybe . an angstrom of truffle passed through it. sort of like Budwiser Beer : "" BeechWood Aged " I am pleased Ive never had the really good stuff. that would put a magnificent whole in my budget for sure !

if you SV the corned CkBr after the cure and tie them together , they pretty much stick together after the cooking. its important to remove the string , which sometimes gets a little buried in the meat before you slice and eat. from a lot of experience w tied together ( due to removal of the two tendons ) turkey Br the sting does not SV very well , and stays tough , and well , stingy .

I think its some things work well, possibly very well with Method A , but not everything . remember the days were you had to have 45 gallons of water to cook 1 lbs of pasta ? and you had to put oil in the water ? FastaPasta will give you identical pasta , once you understand the water::Pasta::Cooking time and you save the small amount of water from the FP : gives you very starchy water to add back to the cooked pasta. Clean up ? forget spending time cleaning out that oily large pot you used to use. meat , for me , unless ground ( i.e.Ragu , ) ends up noticeably better SV And I have not done a cubes of meat rags yet but Id bet the SV rib meat + iPot sauce ( aromatics , tomato , herbs and spices ) would have a better mouth-feel and chew than just the meat in the iPot at one time. , pasta your chosen method. but that's a lot of time , unless you do SV in bulk , to make the rag in portions then freeze. then there is the Thorny Issue of the Meat sauce you get from short ribs cooked ' braise ' so flavors exude from the meat and make your meat sauce. " If its not in the Meat , it better be in the Sauce " that why higher temp cooking of meat is better the next day some jus prefers to get back into the meat.

Awesome Calamari congratulations @Anna N

@weinoo "" there's just too great a chance to overcook the noodle in an instant pot. "" points taken maybe the NYC water .... I think what matters is one's discernment and ability to Muti-Task w [NYC water ] the iPot might not work for you in this iteration but it might work for many others. we get choices we keep track in a Red Engineering Lined notebook which you should not loose and have a nice meal.

Im a FastaPasta man myself but the above makes a great deal of sense if one is very careful just saying and the iPot not to derail etc makes great Ragu pasta in the Fasta

@JAZ thank you for your timely contributions to this thread

thank you consider trying one of your ' better ' whiskey's in the manner of Whisky : very cold water ( I use cold Tap w a few ice cube in it , swirl it aroud ) w the Scotch + 1/4 by volume the above water. no ice in a Baccarat Whisky glass : sad , no longer made. then try an episode of Inspector Morse.

@Duvel nice on the fish nice on the mackerel and the matjes now that Ive buttered you up so to speak and never one to Question ones Personal Beverages Ive noted you like ' Scotch ' in the version ' HighBall ' fine. Im not much of a Spirits drinker so do not want to get out of line. my family and I spent the summer driving around GB , Scotland , Ireland the summer before I went to college . we stayed at B&B's . in Scotland the B&B was more magnificent , maybe a rundown Castle in the DrawingRoom , or the room w the fire going [ it was freeing cold in Scotland in August , BTW ] there was an Earl , a real Earl. I think there are lots of them roaming around BTW. very tweedy also. he taught me how to drink Scotch Whisky : at most , as a 1/2 and 1/2 your Scotch diluted w room temp water room temp there was pretty cold. hence the many little jugs of water in Pubs jugs w sponsorship from the various Whisky Houses I have a bottle of https://www.thewhiskyexchange.com/p/3121/lagavulin-16-year-old I needed it to follow the Very Fine Show : https://en.wikipedia.org/wiki/Endeavour_(TV_series) I added very cold water , 1/4 to the Scotch so I could follow what Morse etc were doing now that you are exhausted : if you add ' HighBall ' amounts of water , w ice are you not diluting the Essence of Fine Scotch ? can you still taste the difference between Fine , and Mighty Fine ? I remember your posts on visiting a Whisky establishment in Japan and enjoyed that ' trip ' you presented. is there some point that you add less water ? pls take no offense at my questions. Personal on P.Beverages should always be Personal.

roasting is roasting. extracting is extracting. they are independent in a sense you might roast differently for drip . both in the type of beans you prefer and the roasting level , over espresso for the single palate. I do.

gas grills have vents that's how the gas burns how many , and max air flow is another matter

OK I thought you put the iPot insert on your stove top. sorry

the iPot insert was designed for the iPot re heat. taking it out and using the insert on a stove might not be in one's interest. Id use it in the iPot on its lowest simmer i have not had too much experience w this and I think the iPot simmer , lowest which Ive tried is not low enough.

@scott123 you make some very interesting points thanks for them. Id like to mention , that w the Weber thermometer that comes w the W , on full-gas , that thermometer suggests that the W gets plenty hot. how long you can keep the W at fell gas is another matter. w a stacked arraignment in a W at full gas with what ever time it takes to get Those Stones and thick metal top to the Fullgas temp I can't say. 60 sec vs 45 sec pizza is way beyond my comprehension but for an aficionado , go for it.

the GreenMix was not bad. more texture than the BS. Ill keep using it.