rotuts

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.

@Smithy thank you for your reply I do SV for Beef @ 130 . and for chicken and turkey @ 142 F but if you are adding BBQ sauce of your own making\ or comecial if the Jus from the meat goes into the sauce ? you will be gobbling it up and enjoying it as long as the meat is tender this way Gobble Gobble.

@Smithy nice report as long as the [ #(%(#^R# n ] get gobbled up why not ? I have personal views of meats keeping as much ' meat flavor ' in the meat but we all know BBQ sauce fixes all Transgressions Bon Appetite

@Hassouni those tamales used to come to my Local only before Christmas , or new years Im not in the Tamale Belt and I do love TexMex and Mex food. I find these are so much better than the Fz. as an Original Thinker , and a Dummie to boot I micro these w some TJ's refried beans , some TJ's cheese that melts and some Green Dragon ( green siracha ) etc decent TexMex for me

he still enjoys his Flippancy w the canned bread crumbs. at the expense of a better dish with ordinary home made or crushed bread crumbs its something he should get over.

its just Oooozed North.

see TV , feeds the books if the books have nice and new content OK but churn ? pls support your local library or some sort of FileServer.

@Margaret Pilgrim OK that's what our fine library system is for : no churn buy it once , and provide for a Zillion library patrons ! like to see what you think. esp the Mag.

@Margaret Pilgrim I do completely agree with you. however , as it Gauls me Greatly the new MS TV has a bit to recommend itself if you can see it for free. and the MS Mag is decent for what one might have missed on the TV show and the books from you library might be with cueing out. but , under now way reward CK and the Churn with your funds that being said no library your way ? it would be fine to get one publication being carful wothj the churn as there some decent surf first time around.

a P.S.: it seems CK plans to issue a " Milk Street Cookbook , the Definitive Guide " TV series book each year including what you already have from the previous years book so there are two editions of this book 2017 - 2019 , and 2017 - 2020 this is a technique Pioneered at ATK for their TV books.

the NYTimes has an article about the settlement. nothing really new about the settlement , but there was this at the end of the article : "" Milk Street now has about 45 employees and a popular cooking school at its Boston headquarters, and in October will publish “The New Rules,” its fifth cookbook. "" its been going for , maybe two years , a little more ? the show is decent , and not to much CK pontificating . but five cookbooks already ? i know about two . I must have been living under a rock. I know of 3 : Churn Lives On .