rotuts

the WSJ had a review of The Gaijin Cookbook this weekend : https://www.wsj.com/articles/how-a-ramen-master-cooks-at-home-11568137063 or https://flipboard.com/@WSJ/how-a-ramen-master-cooks-at-home/f-b24053a956%2Fwsj.com it had an interesting Teriyaki sauce , called 12.0 : Teriyaki 12.0 MAKES: 1 cup Teriyaki is the embodiment of the sweet-soy flavor so many people associate with Japanese food. It’s a lifesaver for weekday dinners, and you can also employ it for more elaborate projects like slow-cooked ribs. This one requires just five ingredients, and then you’re in teriyaki town. ¼ cup sake ¼ cup mirin ¼ cup soy sauce ¼ cup oyster sauce 1 tablespoon sugar In a bowl, whisk together all ingredients until sugar dissolves. You’re good to go. Store in the fridge up to a couple weeks. for review purposes. I don't have sake , nor mirin. but maybe you do and would like to try it and report back ? I have the cookbook on reserve from the local library.

@eugenep very nice design likie to hear how it works. some hot air roasters donut seem to get hot enough for darker roasts SM sells a combo -pack of the SR540 : https://www.sweetmarias.com/air-roasting-starter-kit-2.html and I don't work for them , but have been getting g their green beans for 16 + years home roasting is a real joy if you like coffee.

@Kerry Beal thanks I did go to that site not so much I though in the greater scheme the earth did not move. still like the thru in Las Vegas that moved a bit for me.

I think @Shelby has a wheel'd system you would of course have to have space near by in the kitchen to wheel it to take you time , and get it right. its well worth it.

@Anna N nothing quite like home-made brownies from scratch. then , of course their are Blondies , and etc etc.

didn't notice. Ill keep an eye peeled and report back.

@eugenep do you have a decent library system ? look there first. I will say , ATK , in spite of its voluminous churn , has a cracker- jack photography section : Most Excelent Food P0rn ! they have a burger book : pics fantastic ! and that's what modern CB seem to be about.

its all about the temperature of the meat lower temp'd meat , retains far more jus and flavor , and w SV can be as tender as you like.

interesting analysis https://www.fool.com/investing/2019/09/09/beyond-meat-stocks-37-drop-is-only-the-beginning.aspx not that much new , but I follow the logic here : price is going to be very important in the long run for the larger picture.

Jamie Oliver has a new series , without meat : https://www.jamieoliver.com/recipes/category/books/jamies-meat-free-meals/ Jamies meat free meals he has his own style of histrionics , which in spite of , I still enjoy his shows. Ive seen the first two episodes hope you can find a way to see one.

@blue_dolphin I have both of those books single edition's mighty fine books. there was a double edition , high end paper back still back when. and a TV show on PBS

@EsaK I didn't want to bring up the cupboard .... but now that its in the open : why the cupboard at all ? counter space ? something else ? if you don't have counter space in the Kitchen some have gotten a cart. a heavy duty cart there is no fixed reason the Vac really needs to be in the kitchen its your kitchen is ' tight " a friend of mine put his in another room , but it does have running water ... Id do your best to rethink the cabinet of course , you can post some pic here on your kitchen , cabinet etc you will get some replies a few might be very very helpful to you. cheers BTW : do you have freezer space ? room for a new freezer ? if you get the SV-CVS bug there it is.

@EsaK "" with a regular power cord it won't work "" I assume you mean : a standard power cord plug , that comes straight out of the the machine , wont curl to 90 degrees in the space you have. if you have a " Home depot " equivalent in your area go there and look at the power cord connection section. you should be able to fine an angle plug that you wire yourself w power cord , and a plug to add to the end that would go into the power source if you are uncomfortable doing this , and electricity is dangerous and needs to be respected Im sure the store will point you to someone in your area that does electrical work commercially. good luck love to see a pic of the final product and your eventual machine

@EsaK maybe you can contact the manufacturer by email ? Phone ?

@Franci the standards of Dinner , Lunch , and Breakfast are very high here on eG. very high indeed. your ' plain ' congee , picture and ' plate ' looks very appetizing as a friend once said to me " Always Room at the Top ' that looks like it belongs there , as simple as it seems

@Kerry Beal thank you for the menus looks like Good Eats again in Vegas 3 - 4 $$ for a donut ? OK , a really good but odd donut ?

@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 '