rotuts

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.

not holder my breath on the Oven on the new APC : any data on the ' throat ' of the holder-screw mechanism ? that was an issue w the Nano.

@donk79 cheers Id look very very carefully at the Nano at any price before you chose to Plunge in it has some limitations on the thickness of the containers it might fit. its been discussed here. the power is lower , the weight of the Gizmo is lighter but I don't really see its purpose some here have said the same look for an Anova ( Big Boy ) on-line on sale for mayhbe3 less than 90 usd you will not be disappointed the Nano I feel is an Anova Mistake

@DanM do you do Sous Vide ? if not , please look into this these cuts are tough , but probably w good flavor and plenty of gelatin , which makes for fine sauce.

Its my understanding that shank is a shin sort of meat : two pics : the shank is from the lower leg both front and back as far as I can tell the second pic notes the various muscle groups around that shank bone. hope you enjoy them ! pls post back on what you diode with them ! cheers

I don't know what model that is I doubt its a new one Anova's w some patience should be less than 90 USD, Ill look in my enmail thaks for the tip.

Chum " Its hot here , and I don't see any place to swim nor any Ducks "

and its moving to Chicken : https://mashable.com/article/kfc-vegan-beyond-chicken-sold-out-atlanta/ I personally think : typing w your thumbs will have [ #)$Y#)$%&Y@)#R$+@# ] consequences it creates impossibly short attention spans I do enjoy the Economics of this new Fad it will make a lot of people immensely rich but its not Chicken , nor is it Beef less of the above might be a good idea just get more flavorful chicken , i.e. from Breese and top of the line Beef based ohm your personal economic model. but its a bit fun to see flocks of people whipped up into a frenzy of not so much. if you have not read this book : buy it , if its not in you public library : https://www.amazon.com/Food-Rules-Eaters-Michael-Pollan/dp/014311638X/ref=sr_1_4?keywords=eat+food+%2C+not+too+much&qid=1567020488&s=gateway&sr=8-4 "" Eat Food , not too much , mostly Vegetables " in a Nut Shell

its a sad day when a nice Brie gets a Chill.

CSO does not defrost. to defrost : plan ahead , or use cold water. my defrost on my above-the-stove built in Micro gave up the ghost a while ago. Im doing fine w/o it most of the time.

@TdeV here is a thread you might want to look over . I don't have one myself ..... https://forums.egullet.org/topic/158072-philips-avance-grill/?tab=comments#comment-2191536

I don't have a ThermoMix , and would have enjoyed one years ago however , as im mentioned before , 3 relatively new items for the kitchen have changed cooking for me : A SV system of your choice. A CombiOven , AKA the CSO an InstantPot , at least V2 , with the handles . all three are reasonably priced if you keep your eyes peeled. a Watanabe or two is very nice , but somewhat advanced , both in quality and price.

@Dave the Cook exactly so but is a business , and , having seen him live so long ago w his crew at that high end Maul, he is very very good at it and not to seem inappropriate he has chosen to loose some weight I congratulate him , and Jasper White , a local in BOS real deal guy for doing the same. Im hopeful that many on ATK , girls and boys might also figure this out , sooner before later. TV presentations are not just the Dump and Bake its a bit more than that I do have ep 2 and will study it soon. AB's audience is not eG , and that's fine always wish him well.

I plunged ahead w my experiment. the web has all sorts of time and temps. I chose 130 F for 30 min. I got a Fz bag from TJ, and I made sure the bag had a tight seal. sometimes the Fz fish at TJ's has bag damage during shipment , and you don't want a bag that does not have a tight seal. I put the bag in cold water to thaw , then I got the SV bath up to temp. I opened the bag and the center of both pieces was still a bit Fz. I rebaged in a single lawyer and chose a light dusting of Lawyer's ( reduced salt ) season. brings back memories. I chose 40 min due to the fact that the fish was not completely thawed. the fish had no fishy aroma when I rebaged. right out of the SV cooked bag : the jus was tasty , and my goal was achieved : I wanted fish that was tender , and not tough as tilapia can easily be if over cooked. on the web tilapia does not get decent flavor profile reviews : " It tasted like dirt ." this didn't , but its not Dover sole . nothing wrong with it. I torched it a bit : Im pleased the fish was tender , not tough nor dry. Ill try a couple of degrees higher next time , as Id like tender w a little more firmness. 133 f ? given the fact that its very difficult to get really fresh fish in my area , even at expensive fish mongers this was not 1/2 bad. it would be tastier w a littlle Penzey's Chicago Steak seasoning . you read that correctly. that seasoning is great w fish. just not too much. white flat fish and salmon do well with it. and cooked to a little firmer texture , but still tender. TJ Fz salmon always seems to give you a big tail piece and a smaller , if you are lucky , piece from the fish much closer to the head in a single bag. the closer the piece of fish is to the head w salmon , the more fat and the more flavor , even in farmed fish. they also had some Alaska Cod which I might try SV progress has been made.

times and temps for Tilapia ? thank you. I know its been mentioned but I can't find it

@Raamo how long did you cook the halibut @ 113 F ? i have yet to try low low temp fish. looking foreword tho it.