rotuts

@Franci Pleased you are back. Looking forward to your posts cheers

@Kim Shook Whoa ChuckWagon ! just reviewing right now : Vastly impressed Kodos to KS or possibly Mr. Kin : my points : that's the ' blade roast ' in the 7-bone hunk tender and w full flavor in Competition BBQ the Pork shoulder is where the Money is those 3 , actually 4 segmented Meat Tasty Bits on the lower pic are the Money Meat : that's the tranche the competitors take to the judge for tateing eExcellent Work Mr. Kim ! just to review :

@Shelby no guarantees from me , BTW , but its worth looking into if you have a bazillion rolls of texture.

textured bags shoji;ld work in a chamber vac. it might be that you have to increase the heating time // cooling time as the texture makes them thicker. there is no reason/ advantage to spend the extra money on textured bags in a chamber vac. as far as I can tell they are approximately 40 cents a bag , vs 4 cents a bag for chamber bags. the texture is so air can be pumped out by a vac-system that just pulls the air out. then seals this keeps thin channels open fior air flow when the bag is compressed on the sealing bag before heater seals it. the texture does not add any extra ' puncture - proofing ' as far as I understand it. I get all my bags at https://vacuumsealersunlimited.com/product-category/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/ 3 MIL bags. I have not had a failure. if I think there is something ' pointy ' on an item , I cut out a sleeve from another bag and then bag all that together but to each their own.

Value Judgements are Personal. Varietal does indeed matter , to the Personal Palate. palates can be similar , as people are more similar to each other than to other animals. but no matter what , GreenBellPeppers are a Disease. lets at least get that clear, ' better ' is a very slippery slope. Crampons are possibly helpful Sweet Maria's has a lot to say about Geisha check it out. what I roast and like , may be similar to what you roast and like or not. a label points the way , but might be tasteless In the Cup. or not.

131 / 55 C Pap dry , very quick sear , and slice thinly. looking forward to a pic of the finished chop.

I think the oyster is a small pice of dark meat , close to the thigh , but on the carcass / lower rib cage. in this picture its on the upper far R , and , guess what , oyster shaped ! you have to know its there when you bone out a chicken ir other fowl. https://www.kitchensanity.com/food/what-are-chicken-oysters/ and my mother did call the chickens ' tail ' the Pope's Nose.

Taste is Personal , nothing more , nor anything less. Ive been getting green beans from Sweet Maria's for 18 years. Ive never been disappointed and leave all the work of traveling , local tasting , and transshipment to Tom , @ SM he has a consistent way of describing the green beans , initially it looks a bit complicated but once you get the general idea , you can order from this w a certain confidence. and I don't work for them etc roasting level matters a lot w what ever green beans you get I prefer darker roasts , and the darker you roast , the more varietal flavor is lost. but if I don't like lighter roasts , the lighter nuances of varaiteal flavor are lost on me. but I don't mind at all. plenty of difference between something from Ethiopia and from Kenya etc

well , at least they used ' edible salt '

Id like to know if the ' crisp lid ' really works , from a reliable eG source. review at Amazon are interesting to read and Id advise those who might get this to read them first. one said it really didn't air-fry. so hopeful that someone here puts it through its paceas it seems to it on top of the iPod and do its work in the unit but not the iPot, looking forward to your detailed review.

I agree w @gfweb Ck and Turkey Br shine w SV treatment: tender , moist. I smoke after SV , but just because that works for me and either Br flattened a little , then stuffed and tied then SV can be outstanding.

@liamsaunt thank you for sharing your trip.

I was younger then loved the intramuscular fat. I used to dissect out the large hunk of blubber between the cap and the " eye ' , then tie it all back up together. the butcher cut the whole hunk right off the bone , and tied it back together much easier to slice. and those ribs were ' dessert " the flavor of the meal lasted for several days. the next AM it was sluggish getting around. my arteries seem to have made it through those days.

Blade Roast = make your own Flat Iron flap meat ie sirloin tips whole = bavette Prime , really Prime Rib , forgot the rib numbers . haven't had this in a long long time was standard for New Years Eve for a while , back when Prime was Prime . had to have the flap on it. a great rare burger , w a crust , but rare inside , from flavorful cuts. Skirt , I think the outside , or maybe the inside , can't remember . marinated and char-grilled to rare , sliced thin. Im so hungry now , what to do ?

@chefmd nice you should have stayed in the First Class L for your entire stay ! ye , Neurologists are : more phenobarb ? perhaps a bit more of dilantin ?

nice ! if you same some of the drippings from the Turkey , and don't add thickener consider a T.D, w that Jus if you have the fresh bread. the drippings w/o thickener w a Dip are spectacular .

@Ann_T Delicious looking dip ! I know you do " Roast Turkey Dinner " w all the fix'ns have you made a Turkey Dip ? same as above , but with home-roast Turkey , and Dip can be either turkey gravy or turkey ' jus '

those two JP clips for me are the finest. looks so easy , doesn't it ? there is also a " French- style " fork that's useful for omelets : its a bit longer than a regular USA , the tines are a bit closer together and importantly the bottom of the fork is flat , not rounded. have no idea where the two i inherited from my mother are. handle was riveted wood inserts. from France , a zillion years ago , and not expensive at all .

"" Tuessay Nights " is in their magazine just remember : Support your Local Library not so much CK. its all going to be there, at your Local pre-paid.

@weinoo wouldn't mind seeing a few pics. might inspire me to get some spareribs and try iPoting them how are they fitting in the iPot ? Ive done BB ribs , but prefer spareribs.

I prefer MS over ATK due to international-ish Rx's that being said , I have not made a MS Rx , nor an ATK in a long long time. I do get ideas from each

Soooo ... SV your own Turkey , Chicken , Beef etc for your sandwich. just saying.

Ive mvoed on to Cod at TJ's , Fz from Alaska tightly vac'd I took apart one pack and re-vac's w a little Penzey;s Chicago Steak seasoning very nice in a small dose on fish , esp Salmon. I did 133 F for 45 M from Fz : no char , and importantly no fishy smell. this flaked but not all the way. not too much Jus not as tender as I hoped. I think that tenderness w fish might be difficult to achieve , and Im guessing and only guessing that once the fish reaches equilibrium temp , its dicey to expect more time = more tenderness granted there are tender type fish i.e. salmon , very tender as sushi , and tougher fish , i.e. not that tender at all as sushi i.e. Sea Bass , and now I think Cod. I did a second batch from Fz , looked the same as above , @ 135 F 45 min. more jus. flakesd , but not completely , and still a bit of dry chew. Ill try again soon w a new Fz pouch @ 125 F at least this fish was not ' fish-ey " as I keep an eye on that : jus in the bag might be tasty , but its better kept in the Fish/Meat if you can manage that.

now , celery is No GreenBellPepper but its been thinking about it for quite some time. If I want a bit of celery flavor , I use just the leaves dried , from Penzey's. come to think of it , that Penzey's bag is getting really really old. " Just Say No " Nancy R.

so disturbing I can barely type.