rotuts

@Dave the Cook is very correct. having " a good relationship with the meat dude " is worthwhile

thank you @Dave the Cook that quite an insightful analysis cheers

@Dave the Cook excellent analysis Chuck labels in the Market are indeed all over the place. I try to use the 7-Bone chick slab as my reference in the markets I go to , they will tell me where the item of choice meats that 7-bone we all like our meat to what we like Id like to encourage those to do the meat at 130.1 f and then sear or what ever you do. just take the time in the SV Bath to get that meat very very tender.

@tikidoc nice w the FD'r I can make some suggestions on what you might like to FD . however , Im betting the Nutrient Content of those items might be quite low studies might be done.

Red Boat 40 a fish sauce https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B004M050W2 its" $ 4.something " at Trader Joes , and twice the price a Whole Foods. it will last you a long time. don't drop the bottle in your kitchen ! the procedure is in the SV threads here : https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/?page=29&tab=comments#comment-2153643 may 10th , may 11 th

I think they lowered the prices on a few items but its my understanding that they are back up !

I wonder what ' Ruby " would taste like w/o the citric acid and natural ( i.e. raspberry ) flavor ?

@JoNorvelleWalker it would be interesting to compare something ordinary and routine say chicken thighs A) on the PAR vs B) the CSO : steam-bake until crispy skin w or w/o a Steam-Broil at the end for the skin. the CSO is very close to SV perfect for CkTh's w a big bonus on the CkTh skin. as you say , it cooks fast. might it excel ( sorry forgot how to spell the ' real ' excel ) for fish , shrimp and the like that benefit from that speed ? Woe Woe is me. very difficult to find truly fresh fish in my are, which helps w the decision.

I got 4 tri-tips , carefully trimmed right in front of me , and ' Prime ' and on sale to boot ! cut them up at home into smaller pieces , and SV'd them what I didn't do , which would have been smarter was to look up on the Internet the Tri-tips different grain directions and used that info in breaking the meat down was very tasty never the less. and this was before trying the RB40 refrigerator cure. if you do find a TT , study its anatomy a bit before you work with it. it makes a bit of a difference but not an overwhelming difference. if I ever run into TT again , Im sure to use the RB40 Rx as I like it.

once Amazon has its own " Food Supply ' channel(s) , they can dribble some stuff Here and some stuff There w little additional cost. Its my understanding that Food Supply has a razor thin profit margin. so it makes sense to use that to its Max.

@JoNorvelleWalker oh no ! What to do !

I really can't say. is the hunk under the label "" similar " i.e. a mirror image of the hunk we can see. this has nothing to do with anything , buy the way, I know Chuck from the " 7 bone " slab. that bone being the clavicle other than that , " chuck " is always a bit of a mystery for me. I can be a tasty mystery , but a mystery none the less way back when I began my SV Studies , chuck SV'd for the time indicated above turned out tender and tasty and rare. then from time to time id get a ' mealy ' piece , and gave up on it. Ive never run into a Chuck Eye , so I moved on to other cuts. and blade-roasts in my area are very rare, at any price.

thank you trim out some of the globs of fat , tie back together and SV @ 130 for 36 - 48. that's what Id do although I can't see what's under the label this might be a ' butterflied ' pice of meat , just looking at that top might be tender and tasty after 36 - 48.

@Paul Bacino nice looking scallop what do you think of this bit : the tendon ? I personally think its a bit of a chew , and easy to peel off. in the past , Earthquake , pictured above L was crazy for them took him a while to chew them up , raw

@KennethT Nice very Nice "" I love the process of putting a shower cap on my smoke alarm "" Nice one more time !

@Shelby nice , but don't forget SV , and well in advance nice idea on the gravy. Ill try to remember that

amazon re-firb : Philips Avance Indoor Grill HD6371/94 - Certified Refurbished 160 USD and maybe a second 5 % off. reviews lower down seem fair , not ' purchased '

@JoNorvelleWalker I wonder if it has representation on a 7-bone chuck ? all the cuts there , except one do well @ 130 for 24 - 48 except the Blade , which can come as a steak or a roast. you can tell the steaks as they have a thick membrane between the two muscles . very delicious cut of meat. but the steaks are not large as they are cut vertically from a horizontal blade roast and that roast is not that thick " 6 " or so ? any pics of the cut ?

@Paul Bacino outstanding work ! It did take me some time to figure it out how about this ; I only mean to be help-full Ill start looking into Leg of Lamb ! thanks for the ideas and the nudge

@mgaretz your steaks always look delicious. although tastes differ , have you considered the redBoat 40 / refrigerator treatment ? belive me , no ' fishy ' flavors at all.

@Kim Shook very interesing thanks for your response "" fatty "" is many things do you like Sushi or Sashimi top of the line stuff ? Uni ? etc ? it has to be very high end : nothing fishy going on and an Adventure for Sure the very first time , if done well.

@Anna N I need to move N.of the Border for many reasons mostly for the " Snacks " just saying/ P.S.: I see a white line there and there is that just TheNuts ?

I know we are getting a bit off-topic but I hope many of you know the technique of making a Salmon Medallion her is a pic , for review purposes : I could not find a step by step pic sequence but what you do , is carefully bone out the bone , clear a bit of salmon off one skin flap and put it all together w some kitchen cotton twine a revelation to me , when I first learned how to do this for me , less work on the plate , means quicker in the mouth for the longest time , I can't imagine eating a perfectly ' boiled lobster ' on the plate I refer doing work in the kitchen first the gobbling at the table ! again , sorry for getting a bit off topic. in the pic above they seem to have cut off the ' flaps ' note the gaps No No No! just slide your knife into both flaps , keep that delicious meat the Medallion-ize and tie belly Salmon , close to the head please is delicous

@gfweb another interesting point however , the fish ive tried each way is exactly as fresh as its neighbor and being as close to the head as I can get , possibly of similar fat content. I wonder , especially on the girl , w a steak , more fat leaks out and gets ' charred ' and its that charred taste that creates the difference. the same would happen in a fry pan. so it might be a fishy-charr taste , rather than a fishy - Im and Old Fish taste. none of the fish Ive ever purchased from Cook's Seafood ( and boy do I miss them ) had any aroma what so ever on the fresh uncooked fish. Ive cooked these fish-ies for a cousin who teaches in Norway. she knows fresh fish. and commented that the Salmon from Cook's ( no I don't work for them ! ) was the freshest she had ever had both steaks on the grill one time and filet dans le pan the other.

@gfweb good point. still wonder why a grilled ' steak ' does taste a little different from a grilled filet. even from the same fish , or its neighbor in the ' catch '