rotuts

I wouldn't think of Raining Snowing on any one's Parade however , over the years , Ive learned this : there is a lot of cooking stuff out there the longer the thread @ eGullet on that stuff the better the stuff is. just saying.

I hope I remember dec 26th

I hope I can remember to look for those two items after Christmas. that cheese looks divine

w thin , more surface area / cubic P.Cake

OK but at what temp ? never happened to me at 142.5

@shain that looks Sooooo Delicious ! Id gobble it up Right Now ! Walnuts are fine , and they may have health benefits but , what do you think of this dish w Pecans ? they might not be as readily available in Your Area I do have some Tasty Soup , wedding soup , from a can and i do fix it up for my dinner but yours looks pretty snappy to me what kind of Home Made Bread did you make for it ? Focaccia ? some other crusty item ? that plate of Fine Food needs something like the above just saying

ive never had meat float using a chamber vac. and a good seal. the vac w my weston was not as high as my chamber vac. and once and a while meat would float a bit.

i have not seen that much of each MC i have seem a few segments from Thomas Keller and yes , in each one i learned something very new to me a different way to deal w asparagus , three slight different ways and each I could see at a many stared restaurant just small things, very easy to do for someone like me sor salmon . he used the thicker part of a salmon side and used the back of his knife , over and over to remove moisture from the skin side, just a little bit each pass , but he pointed out then the skin was really dry and gave a much crispier result on the palte very easy to do , just something very new to me. so there is quite a bit here but maybe not so much for the asking price.

i have many if not all of the Master Classes for cooking from here and there. they ared very expensive to actually purchased the only one I thought a bit sub par was Alice Walters as revolutionary the was way back then the chef that did the work was Jeremiah Tower not AW.

@Margaret Pilgrim why hurt a feral animal ? next time get flap as flap , on sale of course chill the rest that you have very cold cut off thin slices and use for a sandwich after you put those slices in ice cold water and pat dry it will make a nice sandwich , but you will probalby loose the marinade from that meat no matter , add your own on the sandwich.

@kayb excellent thinking ! its very true , that the better , well aged USA county hams are very close to European Parma like hams fro very thinly sliced proscuitto Id not so much , having no experience put those thin slices in a ice-bath. make sure if you do this keep as much fat as you can , and you can thinly slice off the exterior but if you want full Ham Flavor slice our slices w what ever your thickness is appealing to you and do the Dip in ice water , then apt dry you will taste Ham , not the Big Burn of salt is you want to take that Ham and cook with it ? do the same thing before you cook with it now Im just saying but Ive thought about it why are you leaving the Salt of your Ham to some One else ?

@TdeV if the ham is cooked simply slice it thinly for your sandwich then a brief soak in ice water them pat dry 5 - 10 minutes or less I do this all the time w my SV commercially corned beef after SV and freezing I use ice water to keep the fat firm. salt will come out based on surface area it doesnt take long and the taste improves to the taste of Ham , Beef , w/o the salt burn.

well there seem to be a family of the stuff : https://www.ninjakitchen.com/foodifamily/ which me\mbers did you get ?

now that The Far Side has been mentioned : https://www.thefarside.com

my wine Bud's at my Local informed me yes , that they will be getting 3 - 5 cases of that black diamond cab. they are not putting a limit on the number of bottloes and will taste the wine and comment. I might get a taste too. I might get two bottles for the cellar if it passes the Taste Test

Id keep it for several years in a temp stable place. a closet is fine if covered in clothes to keep the wine at a constant temp. re: personal taste in wine : Tj's sells a zilli9on bottles of 2 buck chuck. Q.E.D.

one thing actually many things eG'ers know how to put the "' stuff "' thought its paces then on decides

@mm84321 Im a bit short of breath congratulations for your palate ! Ill review a bit more tomorrow possibly only 2 - 3 frames at a time ! good eating it looks like so enjoy

iPot cookbooks seems to be multiplying like , well you know. I have Hip , The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker Vegetarian Indian Cooking with Your Instant Pot: 75 Traditional Recipes That Are Easier, Quicker and Healthier I stopped there. my library system as a huge number of them and there are now probably iPot books for every cuisine. this mexican one Ive had out from the library a few times : The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker

Wow Excellent ! not to be a Noob : I used to get Excellent Results w Tj's Fz cannels w respect but they no longer carry them maybe in the Spring Ill join in and make my onw for go to France even better Mon treal cheers hopefully their is a snail on at least one face.

now this : https://finance.yahoo.com/news/mc-donalds-could-be-the-key-to-1-billion-in-sales-for-beyond-meat-ubs-says-155925556.html I think UBS has some options they would like to appreciate

@lindag looking forward to it do I see a drip pan under the rotisserie ? I take it that the IR energy comes from the sides ? perhaps this is why ' straight girill grilling gets the IR from the sides thus any drippings end up in a pan in the middle and is not affected by the IR grilling elements ? thus little or no smoke ? best of luck tomorrow !

@Anna N a long time ago , pre-SV i used to grill onion 1/4 era or 1/3ds on the grill charcoal w various other items , burgers ,meats etc. and i found for a 1/3 or 1/6th , ie cut the red onion in 1/2 , then in 3ds w a skewer in the onion to keep it together Id micro the skewered onions to do most of the cooking and use the grill for final browning w olive oil etc so everything was done at the same time grilling w 1/6th of a total onion took too much time and too much char. im not sure how this might help you on the PG but if you have many any sense of what im talking about im sure you can take the general idea and help you do the onions in the same amout of time as a SV chap best of luck !

since the French Apple Tart has been discontinued I thought i try the cranberry-apple one : note one is missing , as I CSO'd and tried it. I did use steam bake ,l which might have been a mistake as the bottom dough was , well very doughy and not so nice. I though id give the remaining one a better shot at redemption tomorrow on ordinary non steam bake but decided this pastry is not going to make it what ever i do.. too bad I like a crispy crusty fruit topped desert. back to Tj's it goes.

of note , perhaps only to me : ive been wondering that the inside diameter is of the 8 qt iPot. Id like to get a SS bowl that fits in it for pressure steaming rice , say twice what I can make in the 6 qt. as the rice w mix-ins keeps nicely in the refrigerator w/o the nuts as i added them to each platful MC , the cat has been helping me w the box : he enjoys knawing on the bus in the PM. so I spend it and the inner diameter of the pot is about 9.25 or 9.5 " so I ordered this SS bowl : https://www.amazon.com/gp/product/B002DXBSW6/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 will let you know how it works out