rotuts

@gfweb delicious Army food. Chipped Beef on Toast , a favorite of mine . the Army has another name for it. in college they had it from time to time for lunch on Fridays , fortunately , not during the week. as I didn't have classes Friday afternoon , I had several helpings. and a nice afternoon nap. used to make it myself. Ill have to check the beef packs for their salt content these days . probably prohibitive .

this is what the bottom of my iPot looks like after making a pot if TurkeyRagu : I rinse the pot out , and let it sit for a bit. the brown bits are the result of the uneven heating element. this come right off w a textured sponge. from time to time , I snazz the pot up w some BartendersFriend. done

my Turkey iPot Ragu looks like this for yesterday's dinner and will be the same tonight , w a fresh batch . delicious , and easy for me to do.

@Shelby Oooooo! Ooooooooo! good for Ninja , coming up w new suff that's really different. hope its well made and at a discount somewere does not have to be soon.

@TdeV although im curious about the keep war , not so much when my iPot Rx is finished , I just unplug it and wait for the natural release. done.

I believe this question was answered very early on somewhere in the iPod threads : when your selected cooking time is finished the iPot goes to a ' keep warm ' state , at least he ' keep warm ' light is on. if you are are planning on an natural release , does the ' keep warm ' add to that time , or not ? one can simply turn he iPot off , and wait for the natural release. this was looked into early on , and I recall the answer was that it didnt matter . anyone recall ? Im using Natural Release for turkey ragu , and other Rx's as im in no hurry , and there is significantly less splatter on the top w N.R. thank you

The Mini, if I recall correctly also has a limitation in the maximum width of it clamp. this might matter if you plan to use insulated coolers [ ' beer coolers ' ] as I do. if it can only be controlled by their App, Id look into wether that app is free w the purchase of the Mini, as I thought Anova will be changing for that on a yearly or monthly basis . w all the sales Anova has had recently w heir circulator's wonder if hey are coming out w a new line . seems circulator's are pretty much ' fully developed ' as they stand now.

@Ann_T ' Diner Peas ' Im going to have go back to those w my TurkeyMeatLoaf [ TML ] mashed potatoes [ pressure steamed Russets , et ] and home made gravy.

just the sort of Mirage I need today . Snow to be dealt with by Maurice and Me. Maurice is the SnowBlower.

@Ann_T that chicken dish is going into a food p0rn folder for sure . dont those canned peas make the dish ?

or Wallace & Gromit

generally TJ's does ' Mousse Cakes ' very well : the cake is cake-ey and the mousse is generous the offerings vary through out the year. if you like raspberry , these are for you. at this time they have heart shaped cake chocolate frosting and mousse , w a red heart sugar tipping. if you gently lift off that red heart, discard it , the rest is very nice .

Pam , has various ingredients . if you heat the pan you use it with above a certain temperature and that temperature is lower than you think Pam polymerises and turns to a Gunk that you can only remove w very caustic oven cleaner ( NaOH , not easily avialable , for good reason these days ' EazyOff ' the paste was great ) or BartenderFriends , and someone else to do the grunt work.

indeed

i havent looked over the manual , but Ive found turkey via SV is very tasty at 140 F or so. so that might be a ball park figure. looking up the temps it seems 150 F is the lowest the oven goes. so ... 150 F.

@Senior Sea Kayaker you have interesting Pesonal Beverages w your meal. Congratulations.

indeed. TJ's Coastal Chardonnay is not sweet . just not as crisp as a Chablis , my favorite white. USA Chardonnay's for some reason have oak flavors , sometimes a lot. Oak belongs on trees , not in wine.

Ill be unpacking it ' soon ' and will post here. my main effort will be on turkey breast as I have 6 ( on deep sale , of course ) in the freezer waiting for the call-up. Ill de-bone , and remove the two tendons on each Br , tie back together. leave the skin on for ' protection , and smoke low for future sandwiches. then after those get done , maybe some duck.

my Wine Buds @ TJ's recommended I try this after suggesting the G.V. above ; its similar to the GV , but Im betting would be quite different if tasted side by side. who can really remember various tastes and nuances ? not me. as my standard ref. is Tj's Costal Chardonnay , this moves away from that in an interesting direction as did the G.V. $ 7.49 , not a Bank-Breaker . ice cold , quite nice back label is fairly accurate , but I do not know what ' lively ' means in a wine. certainly nothing was wiggling around as I swallowed . Ill get this again , and keep a few bottles as I now keep a few bottles of the G.V. , for a change from the TJ's C.C.

best Cuisi's ever getting the job done

Some time ago I posted abut this see this at a yard sale , complete or not and clean-able : get two . not realizing this years ago : iit has two buttons : ' Chop ' & ' Grate ' OK . but someone has their Thinking Cap on [ remember those ? Not opn Tick Tack Tock ? ] the blade is a standard Cuyisi blale : a very sharp edge , and a dull edge this machine uses the sharp blade edge for ' chop ' , ie it rotates in a certain expected direction but on ' Grind ' it rotates on the opposite direction , and uses the dull side. Those Were The Days.

a Zillion years ago , I got an apron that was standard Chef : dark blue , a few white stripes 100 % cotton that dates it for sure . it was fun to use . I drew the line at one of those Puffy White Hats. and those weird checkered pants moving a long , now I wear a newer vision , not 100 % cotton as my house is very cool , [ Ha Ha ] so I wear a light LLB down sweater // light coat , as sweaters dont do well w me. I used to wash all my various down items , successfully . forgot a coat and it was too late to rehabilitate. Dry Cleaning the current item , it seems , was $ 30 + So I try to wear the newer version as it more cost effective to wash that , then the $ 30 + simple.

Welcome a wonderful p,ace to learn , this is. we also like to hear about what you are cooking. and love to see pics of your work, cheers

my Tj's finally has stopped carrying the Petit Fours. not a bag thing in itself ... so these were new , and I thought they might ' ease ' the transition : these were awful . the cake is very pasty . taking them back . just as well : for the PF's , Ill have to wait until next year.

Ive always washed by hand my processors , and dried the part w a soft cloth. I carefully dried the blade , and I didnt over do that , as the blade was very sharp , and let that sit on the counter overnight , along w the bowls. they were dry the next day. pay careful attention to the blades , as they are very sharp , and looking for trouble I friend dropped his blade one his foot , wearing ' slip-ons ' I had to take him to the ER , and process the damage to the foot. it was not trivial as the blade stuck right in the instep.