rotuts

I had the Cubano for a late breakfast . I micro'd it out of the refirg to warm it up . was i surprised ! https://www.newuniversity.org/2018/01/23/under-wraps-a-review-of-trader-joes-wrap-selection/ the Cubano is mentioned here It was superb ! of course if you don't like Pork , Ham , Swiss , pickles w a mustard sauce ( it would have been better w more sauce ) you are out of luck. My Mother used to say from time to time : " You should get your head examined . ' P.S.: Ive been trying to loose a little weight. not too much , not too fast. Tj's has put that project on hold for sure

I tried the Pollo Asado. Im very much prepared to like most things from Tj's but this one didn't make the cut. it has corn in it , and I do like corn but for some reason not in a Burrito. I got it once as an Add-In at Chipotle , and the do make a fine Carnita burrito , but the corn didn't suit me. something about how it ' pops ' when you bite into a kernel. Odd objection , I know. and I thought the beans and possibly the rice were undercooked, the beans too al dente etc didn't detect much ' Asado ' flavor. I did add several tbs of spicy TH's Pico before hand as sometimes the burritos are a bit dry. that did the trick and I was able to polish the PA off. its just not going on the repeat list .

although the weather here is much better I decided its still to hot to ' cook ', so that I could use that and an excuse continue my investigations into Tj 's Wraps and Chicken salad. you will note the Curry Chicken Salad above L hard to pass that up next to it is http://www.whatsgoodattraderjoes.com/2014/01/trader-joes-wine-country-chicken-salad.html and https://www.healthymamakris.com/post/recipe-copycat-trader-joe-s-wine-country-chicken-salad have not tried it . Ive had the Turkey Club , and the Carnitas Salsa verde. both nice. i add a little mayo to the turkey club , and some Pico to the carnitas , as its a little dry both have generous fillings , esp the carnitas. Looking forward to the Pollo Asado and the Cubano. The Commonwealth of Massachusetts has some odd tax laws the Cubano and the Turkey Club were taxed , not the others. I asked about this out of curiosity , as in A food is not taxed , it grocery store food Prepped food might be : the dinners I sometimes get in the refrigerated sections of grocery stores are taxed as the restaurant rate : prepared foods. but no one at TJ's understands why the two wraps above are taxed and none of the many others they have nor are the Chicken salads. Odd. I tried the Wine Country CS. it was quite nice. why they call it wine country as I detect no Wine beets me. and someone was On the Ball and paid attention to detail : the celery is finely chopped thus not offensive.

@Kim Shook that's more than a Hit for the Team more like a howitzer Im sending you a few Kudos so you might recover. cheers

@blue_dolphin I completely agree with you Nuts whoosh be fresh and I think TJ's takes care of this. Pick Your Nut ! but please make sure it hasn't sit on the Shelf for 2 years ! and re : cashews : good to inhale ! I thank the Gods of TJ;s they do not carry , at a reasonable price i.e. : at my price point Macadamia Nuts !

Nuts , fresh ? I use TJ's now , but my sister used to send me Pecans form Central Tx in the Fall the Pecans still remembered their Trees TJ;s seems to have the freshest nuts , easily obtainable for me Lightly toasted Pecans ? Im not sure Id toast a cashew but what do I know thats been documented

to more or less complete this discussion for those Kosher on the W Coast : I found this place for my friend : https://westernkosher.com I did have some pleasant discussions with two Kosher Meat Emporiums on the E. Coast but the shipping costs to the W coast where Outstanding.

@blue_dolphin love your eversion , Ex celery . at least you didn't add a GBP love the idea of chutney for spice and some sweetness id have considered adding some shredded carrot for crispness , which is one of my Big TakeAways from TJ's pred. then I have to go out and get a carrot ! isn't eG the Best for Outstanding Ideas . or what ! the CurryChickenSalad might be a nice place for some firm , Ripe Avocado Chunks ? And They're Off !

@JoNorvelleWalker and where did you get that ?

the only WWII U-boat in the great lakes was in lake Michigan

@Smithy try a lower temp for the CkTh and for longer @JoNorvelleWalker mentions 300 F I think Ive done 350 F S-B until the skin was not just crisp , but bubbly. if way back on the CSO thread. well worth perfecting for that bubbly crisp CkTh skin

I must say < Im a fried clam ( w bellies of course ) fanatic. back in the day , Ive explored all the ' clam shacks ' in Essex MA , Ipswich Land. I took my own tartar sauce , and once I found a fantastic place , made of cinderblocks I was able to take an amusing Chablis , ice cold , in with me , in a paper bag and enjoy that out of little Dixie Cups. no on minded. just to put this in perspective , the Chablis was 2.99. and from France not Premier , not Grand Cru but delicious. Id love to try JA's they look perfect to me. congratulations

Im still a bit puzzled by this pice of meat. I can't really place it on The Cow , is it a single piece ? has it been shaped to look round ? Im sure its going to give me phantasmagoric dreams , I like Knowing My Meat. I would have done well on The Letterman Show .

id do 8 or re-bag. the idea is a good one except the pice you cut off will not be a middle piece , at the thickest part its going to be tasty remember that

@Kim Shook I don't want to ruin a delicious looking pice of meat but if you run over the 6 hrs , I think it might be better can you do 8 ? if not , try 6 and report

@chefmd "Russians boil the heck out of the sausages " I was going to say : to soften the Sawdust , but thought better than to post this Smile , Smile Smile ! another point : im sure you know this but will post anyway : like the Crescent shape ! tasty that way ? light scoring w a sharp knife along the seam where you plan to cut them in half, but perpendicular to the cut , several shallow cuts along the sausage prevents the contraction of the casing might not be as tasty but better fit in a non-crescent bun

@chefmd please don't boil them a low gentle simmer ? perhaps SV @ 130 no Russian stores near me never heard of veal Knock's even from Philadelphia , PA I bet they are tasty

SV is best. I call sirloin flap quietly , to myself Bavette.

@JoNorvelleWalker as usual , Im so ignorant. Ive never had , as far as I can tell and remember LongPig. what cut should I look for ?

Ive had heated discussion w J.B. about this. customer service is remarkably good , considering the volume. Ive insisted on it. and we both agree : no dividend. Ive had to twist his arm from time to time.

not to re-rail this topic : is the flap you get @Margaret Pilgrim the triangular shaped meat above ? there are other ' flaps ' here it used to go on sale ( i.e. a good sale ) for $ 3,99 , and nicely trimmed now a similar sale is $ 4.99 a great bargain even now.

P.S.: images for Sirloin Tip Roast : sirloin tip roast so is your roast like these examples , and 4 " long lets say rather then thick ? Flap : https://en.wikipedia.org/wiki/Flap_steak and https://www.finecooking.com/article/meet-your-new-favorite-steak note the whole flap lower in the article. if your roast is more like the first ref , just 4 " long Id go for 130 F 8 - 12. I also didn't know that its in New England that the flap meat mentioned is called sirloin tips find what this flap is called in your areas , and get it whole , and on sale if you can as its Good to Great Eating flap , whole , looks like this : cut across the grain , as its usually packed , looks like this

@Kim Shook im not quite sure what a sirloin tip roast is. in my area , sirloin tips a cut across the grain , and sold in thick strips that reflect the cutting of what for me is sirloin flap meat , the flap is about 1 1/2 to 2 " thick when i buy it whole 3 - 4 lbs a flap based on your dimensions is the 4 " the thickness ? so it might be a sirloin tip whole flap ? if so , Ive enjoy the whole flap cooked 130 F for 6 H Ive also cut the flap into smaller ' steaks' , same thickness as the whole flap and used that same timing and enjoyed it. don't use too much salt , as you will get some nice Jus that you can use for a sauce for me 130 F meat isn't really rare , but rare and a tiny bit more if 125 F was the accepted pasteurization point , Id probably do a lot of beef at that temp w a bit more time for tenderness are you able to take a pic of the meat pre-SV ? it would be interesting to see the culprit. a roast for me is a bit more ' chunky ' than what you describe.

Ive worked my way through the 4 beers mentioned above before me now is the Orange Wheat. the last ive tested I was prepare to not care for it , Orange ? #R(#$%^^@#_R%^ ?? but its quite nice . the orange is in the aftertaste and nice ! as mentioned I not a beer drinker , but I think you will find the Pilsner to be a pilsner and the Lager a lager all quite nice fav for me is the Union.

@Kim Shook your points are well taken. SPAM is more like ham. Bacon is more like bacon. Ive often been puzzled that the two are so different. as far as I can tell , they come from the same animal. I doubt their are BaconPigs and HamPigs.