rotuts

C**r*a**P I don't even know what biscuit slices are I can guess Ham , nicely trimmed ? expecting me to make the biscuits ? no matter , I understand the enthusiasm. looking forward to @blue_dolphin evaluation of the Apple Smoked Bacon. Ive had ASB only at ShakeShake on their SmokeShake burger worked very very very well on that Prep learned that there were Cherry Peppers and they were nice too.

this bubble wrap is very ' High End " came from Zwilling , and was so high grade , Ive kept it and now : viola ! two layers work perfectly .

iPot 8 qt : Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer $ 90 USD !

here is my St.P-CB project so fat : i got three packages of Point from S&S , @ 1.47 / lbs. total cost : $ 24. savings $ 29.27 some packs have a lot or thick red goop . note on the L. on the R very little goop. wonder why the cuts looked very decent turned over out of the bag , they pack them so the fat cap is easy so see, under the colored opaque front label. But Ive been a student of CB for a while , and you can guess what the fat cap is like from the side. if the fat on the top is hard fat , they will be more of it than soft fat for some reason. Ive learned to go early in the week to the store and take a few minuets looking over the selection. later in the week ++ sale the quality deteriorates and they have run out of the O'Donnell's brand and finished up the sale on a far inferior brand in the past. the O'Donnell sells out Im guessing its a S&S brand. each tranche was trimmed of its fat cat , and cut into three hunks , and bagged. the above weighed in at 1.2 kg. the other packs are similar looking waste fat maybe 250 gms ? this is a 30 qt Igloo cooler I have had for a while but never used. I used to use the SousVide Magic for years and years for large SV projects but elected to retire it , but keep it and its matching large cooler just in case. In years past Ive done 8 ++ bags in that system I don't have a lot of room in my downstairs freezers , and realized i like TurkeyBreast and TurkeyThigh SV'd more. especially now that Ive gotten the iPot Stock system for the turkey scraps down pat ! I plan on a bit different cook this year : 130.5 for 24 H , then 135 for another 24 H and check if all things look and taste good in two days , rapid chill, then cold smoke for an hour or so, then individually bag and freeze , w some jus if I remember. the cooler w some bubble wrap on the top. fits fairly snuggly w a viewing space to check the water level. more in 2 days ++ P.S.: I used some clear generic packing tape to seal the bubble wrap in , across the lower part and around the edges. looks like a decent and easy system to me at this point. I use hot tap water to fill the 30 qt container.

I guess CB is the loss-leader in the BOS area , at some stores : just got the flyers : Point Cut / lbs : S&S : $ 1.47 if you buy $ 25 worth of other stuff , $ 1 off /lbs for two CB's of your choice : i.e. $ 0.47 Market Basket : $ 1.69 Shaw's $ 1.49 RocheBros $ 3.49 Wegman's $ 4.49 both RB and Weg will probably drop the price next week, also to get you into their store : Cabbage , carrots , and yellow potatoes on sale.

@johnnyd re: The Octopus : then cooked how ? or C(s)eviche ?

a P.S. : those 2 + Tb's added back to the new bag after a cold smoke make a difference I think it makes up for some moisture loss during the cold smoke. I do the same w my turkey breasts : chill , cold smoke , add 2 + TB's of TurkeyB jus back into the new bag. seal and Fz.

Its that time of year again : Corned Beef Sales for St.Patricks day sales in my area start tomorrow : $ 1.47 for point. Ill get there tomorrow at Stop & Shop which has always had the best CB's in my area , generic of course. has anyone made changes to their SV method(s) for CB ? this year Ill cook probably 142 for 24 H ++ , chill , then cold smoke for an hour on the cold Weber w fruit-wood pellets. I save some of the jus from the cook , and add a few TBs to the new bag p cold smoke and seal and freeze.

@Shelby that really does look nice. have you tried lower temps , but for longer ? both SV and Smoking ? I can't say much about Melty Fat, as it might not appeal to me I do think Lower / Longer might give you a tenderness you like and at the same time , keep more Jus in the meat , for extra meat flavor. that's just my quirk .

I have the OXO ' side-biter" is you will , and have had it for some time a long time ago the Test Kitchen did a can opener review. the OXO was the Best Buy , and another one was the recommended one I dont recall the price difference the only thing about the OXO is that you frequently have to go around the can twice. probably not w the recommended one , but I can't say. once you get the hang of a side-cutting opener ,l you will never go back to a top-cutter the edge of the can is smooth w the side-biter , as is the lid , which you recycle if you are into that.

@Shelby Nice Nice Nice ! pleased to see the Mortadella Rolls ( no pistachios ! ) g(G)od's bologna

has anyone tried the BigMac w bacon ? Ive never had ' good ' bacon at a fast food place the bacon seemed thin and a bit " Off-Taste " i.e. Oxidized ( a bit rancid )

@Ann_T nice thick frosting ! a winner it looks like to me ! with a glass of Ice Cold Milk !

@Paul Bacino Id like to hear a little more on how you made that stunning looking " Soup " this one : Im not a big fan of RedSauce for pasta , I do love it in Lasagna and the like. the above might change my mind and include tortellini in the Red Column . what was the sauce's consistency ? I have some tortellini from Tj's , and Im going to aim for something similar nothing home made , and TJ's Parmesan-ish rather than the Real Deal .

two items from TJ's : made this the same way as the Chicken-Poblano above : stock / beaten egg / spinach / Parmesan-ish dice very nice I though and TJ's has some Ciabattini rolls , 1/2 baked you finish the baking at home. I cut them in 1/2 , and lightly toast them in the CSO let cool , and now use for The Cheese Course. my only other bread in the house is sourdough , and these are more interesting in a neutral flavor sense for cheese the cheese on the bread is the now D/C'd Spotlight cheese Rubius. this is the last I had. aged in a very cool kitchen cabinet 10 days or so. it was Soooooooo much better than Right off the Bat. they made Rubius a spotlight Cheese just to drive me crazy once i got the Age @ Home times close to right !

made sense to put this here : Something came from Japan yesterday. Postman must be bi-lingual : and very cute. as soon as it warms up a bit ( 10 F here ) Ill get some sushi rice, and some Nori. possibly some SPAM. !

@JoNorvelleWalker thank you. makes the decision much easier for me. are you able to get a fresh pice of Salmon ? near the Head of the fish ( fat content much higher ) perhaps you don't care for salmon ? I take it it works at one temp : full blast.

@FauxPas thank you for the NYT's article my copy is still bundled up in plastic lets see what happens. I view it in a particular way based of Big Money These Days more for them less for us I hope Im wrong but we will see the internet , has its fine uses but it can really fluff its self out not just w '' fake news " but manufactured " we are so thrilled " your bank managers are more thrilled than you are and that's their roll not to take on any Kudos the iPot Team rightly deserves.

if the iPot crew ends up w 2 Big Bills I salute them as the iPot is truly a wonderful easy to use kitchen item. I now make stock , when I have bones etc so easy to do , ever 2 x , 3 x , 4 x. I do a lot of pressure steaming veg , esp potatoes , beets , and eggs. and have these items chilled and ready in the refit for this and that. so congratulations , iPot team. hopefully the various Dot.Gov's leave them all w at least a but of small change. I suspect , the newer iPots might not be as ' sturdy ' and the current crop. I have no information to support that but BibBiz these days has its eye on stock price , and CEO compensation from that stock price. far more often than not.

this hopefully does not signify that iPots have reached the end of their development. after all , for iPot functions , its fairly complete now. I have a spare or two , purchased on deep sale , still in the carton just in case. maybe the iPot Crew is on the way to Bora Bora to join the Anova Crew on the beach ? at least the iPot Crew has not yet promised a Combi-Oven. if they got a big pay-day , its one they truly deserve. so the answer to what's next for iPot might be determined by how much money the iPot team it taking out of the new combined team.

looking forward to " iPot for Two ' from my library noticed this yesterday : https://www.engadget.com/2019/03/04/instant-pot-owner-merging/ iPot and the current maker of pyrex merging it not the original maker of pyrex andcorningware , which were made by Corning in CorningNY I hope this works out wetland the iPot crew get their ' just ' rewards. hope Pyrex does not dumb down the iPot for better margins seems the concept of the iPot has come close to its developmental end. anyway , congratulations to the iPot Crew. P.S.: there is , of course , a thread on this here: https://forums.egullet.org/topic/158105-instant-pot-bought-up-by-corelle/?tab=comments#comment-2192349 that I had not noticed.

@Shelby even though your chose to Huff and Puff about snow is not American Mortadella no pistaccio's quite the up-grade from " Luncheon Meat ' you will have to see "" Endeavour " from the beginning to understand this https://en.wikipedia.org/wiki/Endeavour_(TV_series) https://www.imdb.com/title/tt2701582/ etc. no cheating please ! from the beginning please granted it took me to Season 5 Episode 6 to move on to Gin and Fresh Squeezed Lime no cheating for your own benefit Id say.

@JAZ thank you I use the ones I mentioned for ' cotton bar mops for spills ' various micro fiber items Ive treeid have not worked 0ut well , so me. thanks for pouting out that micro fibers do not do so well w heat. Ill look into your suggesting next time i ' Pony Up. I really want to dry my counter and stuff like that.

that's a good deal !

I think a roux ( fat + flour ) is useful as a way of preventing lumping if properly used. you also might want a different fat's flavor profile in you sauce than the fat in the cooked liquid. you also might want to control the total fat in the sauce , which might be easier w a roux but if you are happy with the fat's flavor in you cooking liquid , just use a fine flour when making your sauce ie Wondra. with the Advent of home stick blenders , lumpy sauce / gravy is a think of the past anyway.