rotuts

I agree w @gfweb Ck and Turkey Br shine w SV treatment: tender , moist. I smoke after SV , but just because that works for me and either Br flattened a little , then stuffed and tied then SV can be outstanding.

@liamsaunt thank you for sharing your trip.

I was younger then loved the intramuscular fat. I used to dissect out the large hunk of blubber between the cap and the " eye ' , then tie it all back up together. the butcher cut the whole hunk right off the bone , and tied it back together much easier to slice. and those ribs were ' dessert " the flavor of the meal lasted for several days. the next AM it was sluggish getting around. my arteries seem to have made it through those days.

Blade Roast = make your own Flat Iron flap meat ie sirloin tips whole = bavette Prime , really Prime Rib , forgot the rib numbers . haven't had this in a long long time was standard for New Years Eve for a while , back when Prime was Prime . had to have the flap on it. a great rare burger , w a crust , but rare inside , from flavorful cuts. Skirt , I think the outside , or maybe the inside , can't remember . marinated and char-grilled to rare , sliced thin. Im so hungry now , what to do ?

@chefmd nice you should have stayed in the First Class L for your entire stay ! ye , Neurologists are : more phenobarb ? perhaps a bit more of dilantin ?

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