rotuts

@gfron1 stunning ! congratulations ! I see a lot of very hard work there , and more to come ! MC and I wish you every success ! PS what are yoyu doing w the walnut turnings ? lamp fixtures ? if its a bar stool I hope your drinks are very very proxy and popular !

@eugenep you have put a lot of work into the Ballentine. I used to enjoy that sort of thing, its the sort of Knife work that one might enjoy w spectacular results dans le Plate. as far as I recall , you do some SV ? why not try again , w SV, if you have the appropriate bags ? 140 F or 142 F for 4 - 6 hours , depending on your schedule. ice it down , w lots of ice then you brown off the skin in a decent pan , or a torch not to close to the skin ? you adjust the temp of the ' roll ' and might get a pretty fine result !

@EatingBen thank you for reporting on your lamb dish for me , dryness 9n meat SV is related to temp not so much time. but time is of course a factor. higher temps squeeze juice out of meat , thus dryness. same principle applies to traditional braises; they are better the next day possibly because juice reenters meat. consider a temp of no more than 145 F for the lam , indeed 140 maybe. ( 62.5 C and 60 C ) at those temps you might need to add some time for the tenderness you are looking for. lower temps for meat squeeze out less meat juices , but need more time for tenderness if the meat is not already tender. browning for some before SV is problematic for some , so consider this. " braise " via SV probably needs mrs than one step. good ;uck and keep track of things some way so you can refer back to them

@liamsaunt sorry to hear about the Sancerre problem.

@Shelby thanks I have Big Ideas for you """ croquettes "" why ? consider : Turkey C's after Thanks Giving w the left overs ? w a bit kof stuffing in the C 'sa more later as you deep fry 2 Kodos your way\ the CR's after SV at 130 are interesting more later

@Shelby Im pretty much dying here w the above are the FG's tough when you've cooked them before ? Ive only had them a few times , and Tasty they are. rather than reduce the time , but you might lower the temp to 130.1 30 min or so then try again. were these Fz ? who know where the FG's came from when I had them in the USA Im betting Fz in FR can't say I sought in FR there are Frog Commercial Industries that rival Tyson who knows ? Im betting w there various Birds you get , and fly and work for their dinner the Legs SV then Fried might be a true Hit.

if well made , the machine might do well for you. most important , what pressures does the machine truly achieve at the brew-head ? is there a gauge that confirms this ? is it wise to incorporate a grinder in a machine ? is one side fails , then the whole machine fails. how hard is it to clean the grinder ? a clean grinder makes a huge difference over the long run. it seems the machine does an awful lot of stuff. if it does them all well , then fine. if one ' section ' of procedures is not done well , then the whole series fails. Id look at this machine only after seeing it work in front of me. and sorry for being picky , Id take my own favorite beans to see how they taste in the cup too much of a good thing ?

interesting. Ive also done immune work with with rabbits. Id bet ...................

@BonVivant thank you ! looks zoo good I think all fine fresh fish has doubled in revet years thanks for your posts

@Smithy thank you for your fine study and analysis of two types of bacon Ive learned a lot Im wondering if the Hempler's is dryer than the Wright's aged possibly a bit differently ? I think dryer bacon , Brodbents , Benton's and Fathers possibly Im leaning about Bacon Ends. Im a sausage person in the AM you have given me some fine ideas to make the most of Bacoon Ends ! thgaks

no matter what VacSealer you have its really the Nuts , no ? hopefully w non-textured bags and possibly an oil pump.

@BonVivant I always enjoy your posts. Ive never seen Monkfish on the bone did you remove the membrane , and then tie the fish to keep its shape ? how did you cook it ? cheers

@suzilightning what a kind offer ! Im sure Ill find them eventually here. I have several ' artisan ' cookies i some times smuggle in. that's a decent sugar limit. this weeks offender : Im not sure Ive ever had salted caramel. these cookies are very crispy and can not be differentiated from home made. sugar ! Salt ! two of the three major food groups right there ! Im sure their is Fat ! , hopefully butter , the third major and final food group

nowhere to be found in my area w a reasonable search.

@Owtahear an exceptional book if you enjoy cooking some here have an alleges to FR no matter friends gave this book for Christmas and Im sure it was written for me.. hope there is a similar book for Spain , and one for Italy Id suggest some very old books i have the both in Hardback , w black and white pics : Waverly Root a corespondent , for some time on the Paris edition , in English Tribune or so https://www.amazon.com/Food-France-Waverley-Root/dp/0679738975 and https://www.amazon.com/Food-Italy-Waverley-Root/dp/0679738967/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=RYVHBF46XMMZ2ZN6REAG\ bit dated , indeed but the food of these fine places and some fine history of the Food look for them in your library , but they are a bit old. if your read them now you are not going to find the Best Places to eat three underlines for the town /city but a remarkable understanding of the Food Philosophy for each Nation allergic ot not.

the rabbit i bought , at the time came from a high-end meat market in the area I grew up in and retired to visit my fathers we had lived in Europe for several years as my parents taught , and I enjoyed many pain au chocolat Rabbit was a time to time favorite in the various Bistor's I made it for my father on request on visits : mustard and dry red wine I recall ( 2000 or so ) it was a bit expensive , and when cooked : it was tender and not that much meat on the carcass way before SV think about it : Bunny Stock ! sorry no matter , my father enjoyed it.

I think I need this as much as I need more holes in my head rapid chilling that M.R. ? Ooooooooooo ! it does look a bit unique though .............

I did get this book , and read about the last 1/3d no Coq au Vin Rx's that I could find but I cannot recommend this book unless you are familiar with the Options Desk and have some ' Calls ' on your mind related to PeptoBismol pass this book around ( well written it is ) to your many friends ad you might do well still , no notable Rx's in the book. BTW OnTopic : pleased for all the original iPot Crew 'cash-ing out ' glad I have a few iPot's on the Reserve List purchased at Rock Bottom Prices.

@Shelby " technique on tougher meats such as wild pheasant and rabbit...and maybe even frog legs. " Ive never eaten wild rabbit I think. there are lots of small ones in my front yard every morning .............. Im guessing the rabbit Ive eaten in the USA , that comes from a butcher , is ' cage raised ?" forget the oil comment , please but I wondered about using buttermilk in the overnight soak. SV , pat dry , then dip in fresh buttermilk for the coating series.

@Shelby didn't use quarter cup of oil in the bag ? fine looking chicken. rest the chicken in the butter milk as part of the first step , then ' dry off ? ' mighty fine looking fried chicken.

Compensation for senior executives of most if not all major companies has been tied to the companies stock price for some time now. the notion that ' business success ' for a company can be best measured by its stock price came out of the Harvard Business School at some point therefor it is in the financial interest of the companies executives to cell a cheaper ( possibly inferior ) product tied to a well known brand, for profitability. I cannot recall the book that discussed the shift at the HBS that started this trend. anyone know about it ? it might be this one : https://www.amazon.com/Golden-Passport-Harvard-Business-Capitalism/dp/0062347179 Ill get it from the library and see

@liamsaunt re: Open Air Living are there Mosquitos around ?

@Nicolai you have my sympathy what not walk around the back a few times ? with you know visual confirmation ? might work a bit but the Artichoke is a gift from the Gods! its he choke that puts a smile on God Good Lu8ck !

yes . its a Japanese Box Grill : would it be appropriate for me to post the final dishes or not ?

GBM-14 has started : https://www.bbc.co.uk/programmes/b0071y6r the theme is Abby Road , honoring British Pop Music. they have a new kitchen : for review purposes : it seems to be induction based w these two items on the middle L which seem heat-based. any idea what they are ? and yes , a TMX , Vitamix , dehydrator , and ChamberVSc they show a lot of copper-ware on the sides , but the pans seem to have a steel bottom and then this gizmo : seems to be fire-brick lined. it looks like this year there are going to be a bazillion props , personally , a mistake : I hope you can find this show , and watch , in spite of Proptosis !