rotuts

Staff note: This post and responses to it were split from the I bought a panini press! Now what? discussion, to maintain topic focus. Id be careful w PAM. it can be very difficult to remove if the temp is too high and thus ruin a non-stick coating. there might be a version for grills that tolerates high tem ps not sure.

I decided to try this version of ground turkey as it was , of course , on sale . Promises from Nature ? green packaging ? I was going to make more TML , but went in a different direction : Turkey Burger , w my usual available add-ons a little Penzey's Chicago Steak seasoning on the TB Tj's spinach , Tj's Campari's and some of the mushroom mixture and IDS CkStock side one w some Penzey's Chicago steak seasoning one of my favorites . s Side two reducing the M//Stock On the Plate . so delicious , it on the menu tomorrow. some Penzeys Pico seasoning on the tomatoes , a little EVOO that's it

@Norm Matthews the flat iron is from the blade , w the middle tendon removed , giving two thin steaks the grain on the F.I. runs parallel to the cut. https://en.wikipedia.org/wiki/Flat_iron_steak if you ever see ' blade roasts ' go for that , and remove the center tendon = 2 flat irons. blade roast should be on the less expensive side of cost

@Norm Matthews blade is the best of the chuck remember the shape , and buy more .

@Norm Matthews is there a tough tendon running down the middle of those streaks ? if so , they are cut from the blade meat , thus blade steaks the blade is under the scapula , and can be best seen in a 7-bone steak : look on the L side ; its this cut you can see the bone ( scapula ) is shaped like a 7 . the meat is very tender and very flavorful . the problem is that tendon in the middle that separates the two muscles under the scapula, just cut it out after cooking is an easy way to deal with it.

@blue_dolphin I think its terrific you tried it . how do you rate it taste wise ?

@blue_dolphin and @weinoo thank you for that info. Im going to stick, initially , w what I can get locally . ie Tj's and MarketBasket and concentrate on the cooking technique . Id feel bad ruining a $ 10 / lbs bird ie $ 35 . once technique is perfected , and my Vax Card is updated ( bleak prospects these days ) I might venture into WF . BTW , out of curiosity , @weinoo what do those Belle Birds cost ?

@blue_dolphin that chicken looks perfect . its pic is going into the Chicken p0rn folder. I have not roasted a chicken is quite some time . but who can forget the wonderful aroma a roast chicken fills the kitchen with ? I can appreciate the aroma of that one right now. out of curiosity , what does a chicken like that cost @ your farmers market ? Tj's had some bespoke chickens a while back I think . otherwise , its SuperMarket for me . not complaining , of course . Im pleased you are supporting ' Local '

Granton Knives , Sheffield , England . Thin , very high quality steel . hold edge . w the EdgePro , you can shave w these knives . https://grantonknives.co.uk/ get their catalogue . I have many others . not that expensive considering the craftsmanship and steel. all have Red Handles . very nice.

@ElsieD the next time you bake // tutbo roast a chicken , would you take a pick of the chicken in the oven ? how big a chicken ? how much room to spare ?

As mentioned earlier , similar , but now 2 baked potato dinner. smaller generic diner peas . I like peas this way. previous mushroom gravy ' enriched ' [ Chef-Speak ] w IDS CkStock. thickened w a little Wondra. Superb it all was.

this is what I sliced out of the above , to add to the mushroom gravy for tonight's MLDinner this is @ room temp. 68 F. ' straight up '

@Shelby everything looks so delicious. and when the discussion is Pizza , the answer is always @Shelby's Id die for that pizza , right now.

@liamsaunt Looking good , in this case , might not be tasting as good.

Meatloaf I haven't made meatloaf in quite some time. no idea why not . Mine ( multiple awards , year in , year out ) starts w ground turkey. in this area its StonyBrookFarms , 20 oz packs. I used two. add-ins : two exlarge eggs , large dollop of TJ's dijon , granulated onion, garlic and this time Spanish smoked paprika . I lived in Spain and love the stuff. usually I use Bell's seasoning Panade in the past was finely ground quaker oats. didnt have any so used TJ's ( hot ) oatmeal mix this technically might not be a panade , as i didnt mix the oatmeal w milk the mixture was quite wet . topped w generic de-salted bacon ( 3 hrs w multiple rinse seems to work ) sorry , iPone sometimes doent focus well not the fat // jus in the pan Generic peas , rinsed and soaked a bit ( MB no longer carries generic no added salt , but this turns out well ) Micro's 2 cup pyrex measuring cup // one can peas // pyrex top micro 3 -4 minutes until hot dinner day one delicious better picture , day two made mushroom gravy 1 lb brown button mushrooms , 1/4 to 1/3 bottle of both Tj's coastal Chard and Motif Cab table wine day two : those are bits of mushrooms on top of the ML , as I didnt thicken the gravy CSO baked russet , generic , Idaho . micro 5 min ( w fork holes ) then 425 F until very crispy butter . window green onions outstanding dinner tonight : quite similar , but two baked potatoes , and a dollop of IDS CkStock in the gravy. https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/11/#comment-2457920 delicious . easy ( in steps ) and many days worth of mighty tasty meals.

concentrated stock , from meaty chicken drumsticks , posted earlier. I had two Vac'd packs , 3 each , and 10 smoked let tips I also vac'd and froze decided to make smoked chicken ( dark meat ) stock. used 2 cups water in the iPot , my usual method , 1 hr HP , remove the bones , mash the meat up , 20 min or do more for the meat , then press the meat in the potato press. use the hot stock for the second batch , doing the same . chilled , defatted = 12 oz concentrated IDS CkStock. no seasonings whatsoever at this point. very tasty and nice concentrated flavor. Move Over More Than Gourmet. hope Stop&Shop has another $ 0.89 sale soon on those drumsticks. so easy to make 1 ) IDS 2 ) iPot. using the same hot stock for repeat. the above is 2 X. 3 - 4 X in the future , at the next sale. a Tbs of this , in the pan , is going to make whatever is in there 4 x better.

@Maison Rustique those massive meatballs on the home page of O.B. were talking to me .

@TdeV longer may over cook the filling go hotter for grill marks and try a very small amount of soft butter might give you better color not so much ' fat '

@TdeV I like the look of that sandwich . My PP is off // on so for deeper marks , either turn up the temp if yoy can , or leave it a bit longer. using mayo ( even very little ) will give you a sandwich that is a bit greasy buts quite tasty if you use just a little . in your case you might prefer w/o.

@Ann_T Fine looking dinner Congratulations.

The parking lot @ MyTJ's is ample. I do go early. it might not be so ample peak hours when Tj's is packed. It can get very busy . its the only parking lot where Ive seen people back in , sometimes several at a time. I asked some of the WineBuds I have there about that , they smiled and chuckled a bit.

@blue_dolphin there are quite a few prepared foods , Fz and refrigerated , @ Tj's that are worth a glance . w simple personal tweaks , they make a fine occasional quick meal.

TJ's is a unique sort of place . the staff are very friendly , and many get to know you. the clientele is also mostly friendly , but there can be a few that view themselves as ' especially entitled ' very few. but noticeable . no idea what they are entitled to . they just don't get to My Tj's @ 8 am maybe they are entitling themselves to Starbucks , for the 8 o'clock hour. makes perfect sense this way.

@AAQuesada Oh yeah . that's the one , for sure. looks like they have a mechanism that makes it easier to change , perhaps clean the blade and Red is best !

@Smithy very nice. fortunately my Tj's is 10 minutes away . unfirtynateky , they open an hour later , @ 9 am. no big deal , you say . the 9 am crowd is much more aggressive . Many park by backing in the parking slots if you are a regular @ TJ's , you know what I mean . maybe the 8 am group is still asleep. Id never go to Tj's on a weekend @ 9 am . 8 am was bad enough. they said '' summer hours ' but Im betting its a labor cost savings , as they close an hour earlier anyway , back to the CR's : I tried the fz tomato sauce , did not care for it but Im going to try it thickened a bit w the next CR.