rotuts

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.

@ElsieD do you think your FP would slice the root , as thin as possible w/o destroying the machine , then drying the think slices ? then , process the thin slices in the FP when fully dry , and see what you get ?

@KennethT Im betting you are right . then , cleaning the burr grinder of all the ginger ' oils ' , and other oils might be a big PITA. or you really like a very subtle ginger background. @ElsieD was the ginger , initially thinly sliced ( again the fibers , if indeed the fibers have a dominant direction ) ir chunks ?

@ElsieD I have a number of ' grinders ' , and the Braun or Krups coffee grinder might be one to try : https://www.amazon.com/KRUPS-Electric-Coffee-Grinder-Stainless/dp/B00004SPEU/ref=pd_lpo_d_sccl_2/131-3625381-0478540?pd_rd_w=oBgsR&content-id=amzn1.sym.4c8c52db-06f8-4e42-8e56-912796f2ea6c&pf_rd_p=4c8c52db-06f8-4e42-8e56-912796f2ea6c&pf_rd_r=BXV23Y4KHPANDVKQKH8Y&pd_rd_wg=3zvvJ&pd_rd_r=44005ccb-8e30-4f91-aed4-e01243e8f280&pd_rd_i=B00004SPEU&th=1 the Braun , similar price , does not seem to be made any more then there is this one : https://www.amazon.com/AmazonBasics-Stainless-Electric-Coffee-Grinder/dp/B07SYTRPSG/ref=sr_1_7?crid=2PE0DE3N7D8DS&dib=eyJ2IjoiMSJ9.dE-cO9dnNiMRKL08N4VT36elVmgaHoteA6bb3iV4WFJBU5KOy54LamDAzyDI7tqHngOmLi9C0DGIwszzQvoSFwQzFKxTP0am2cmQHXPNbsBHHOlux0I3wGZPfqkcSmo7KoPtjqD1LcLUNpR59aFU4P0O2QtTOVZTM7P7yWrq7ui1kypblaso4UX8-0ryhGHdU2vIKEnLG6aPrC0dANgOcPRydBFtEe_gOwWtRDSyPkQgTBRr25fbxvrvLRCpOabGvj5lkZSTkEreX3Opy7xDOKCxIcko5mg0jeyQVG-uhis.nOJ71KUIBVfcO9hn89yBJVef78dWNZA5jGG328ogVkQ&dib_tag=se&keywords=braun%2Bcoffee%2Bgrinder&qid=1731272473&sprefix=braun%2Bcoffee%2Bgrinder%2Caps%2C138&sr=8-7&th=1 probably the same thing . and https://www.amazon.com/Cuisinart-DCG-20N-Coffee-Grinder-White/dp/B00004S9CX/ref=sr_1_6?crid=2PE0DE3N7D8DS&dib=eyJ2IjoiMSJ9.dE-cO9dnNiMRKL08N4VT36elVmgaHoteA6bb3iV4WFJBU5KOy54LamDAzyDI7tqHngOmLi9C0DGIwszzQvoSFwQzFKxTP0am2cmQHXPNbsC7SaTlivPwztC6221gzQ9bMCB1KNQBPRVvmMgR2w-qLDFQT5C7u-fDNDPQgUckFKa1kypblaso4UX8-0ryhGHdU2vIKEnLG6aPrC0dANgOcPRydBFtEe_gOwWtRDSyPkQgTBRr25fbxvrvLRCpOabGvj5lkZSTkEreX3Opy7xDOKCxIcko5mg0jeyQVG-uhis.ZgKkKXAWOWSxdEmvvbajhSp3pYKCr2DgSyQUNnDYJT4&dib_tag=se&keywords=braun%2Bcoffee%2Bgrinder&qid=1731272609&sprefix=braun%2Bcoffee%2Bgrinder%2Caps%2C138&sr=8-6&th=1 this is twice the price : https://www.amazon.com/Secura-Electric-Stainless-Steel-Removable-Warranty/dp/B079PMWD1B/ref=sr_1_47?crid=2PE0DE3N7D8DS&dib=eyJ2IjoiMSJ9.dE-cO9dnNiMRKL08N4VT36elVmgaHoteA6bb3iV4WFJBU5KOy54LamDAzyDI7tqHngOmLi9C0DGIwszzQvoSFwQzFKxTP0am2cmQHXPNbsC7SaTlivPwztC6221gzQ9bMCB1KNQBPRVvmMgR2w-qLDFQT5C7u-fDNDPQgUckFKa1kypblaso4UX8-0ryhGHdU2vIKEnLG6aPrC0dANgOcPRydBFtEe_gOwWtRDSyPkQgTBRr25fbxvrvLRCpOabGvj5lkZSTkEreX3Opy7xDOKCxIcko5mg0jeyQVG-uhis.ZgKkKXAWOWSxdEmvvbajhSp3pYKCr2DgSyQUNnDYJT4&dib_tag=se&keywords=braun%2Bcoffee%2Bgrinder&qid=1731272609&sprefix=braun%2Bcoffee%2Bgrinder%2Caps%2C138&sr=8-47&th=1 but has two blade sets . in the case of ginger , it very fibrous , so might heat up the ginger quite a bit to get to ' fine ' if it gets there . the 16 - 19 USD version do not have a very sharp blade , so y0ou won't dull it. just make sure the ginger is really really dry or you won't get very fine. good luck P.S.: if you tried to grind the fibers down w an M+P , it might take quite a bit of effort , enough that you might not want to try that again .

@TdeV I don't really know . but you can extrapolate from these refs , maybe : https://www.tastingtable.com/1471370/timing-difference-cooking-bone-in-boneless-chicken-thighs/ https://www.pitbossforum.com/threads/bone-in-vs-boneless-pork-butt-cooking-time.3697/ https://food52.com/hotline/52044-how-to-convert-cooking-time-from-boneless-to-bone-in-pork-roast https://tvwbb.com/threads/boneless-shoulder-takes-longer-than-bone-in.22258/ good luck

also , BF sold in a market has a very different flavor than ' fresh caught ' the oil oxidizes quickly and has a very heavy flavor in market sold BF rather than caught that morning by yourself and cooked that afternoon.

@TdeV I like SV meat at lower temps than most people. I like lamb tender ( time function ) but pink. keep that in mind. w SV you can get both tender and pink .

@TdeV got it. the difference between the oven and a water bath , is the water bath has more thermal energy than Vater vapor at the same temp. you will get very tender meat , which you can then use for something where you add the seasonings later. nothing wrong w adding the seasonings for the initial cooking and you can add different seasons for each bag,

@TdeV you have a container that fits your lamb shanks . you do have to Vac the shanks first thus are you planning to use the container for the water to SV ? if shanks + water + ? circualtor ?? you would be making soup and ruin your circulator . so , it something else ?

@Ann_T that pizza looks perfect.