rotuts

@ElsieD tha bks ! that pic is the stock , meat removed , pearls and carrot , reduced ? looking tasty already ? How is that meat doing ?

Oven . check from time tom time . its a braise. you can do a braise on the burners on top of an oven it's easier to check that way . so maybe that's the point .

@ElsieD keep the pot covered . check from time to time as you may or may not need to add water // stock etc if the meat uncovered , it will still tenderize , as it being steamed for 7 hours. Im not going to put your $ 90 ( CND ) in jeopardy , but once you got the pot to a simmer you might move it into an oven , and check from there from time to time. its a braise , either way . 325 F for the over would be a temp to start with you just want the pot to slowly simmer . just under the simmer would also work . love to see pics , before , after etc always interesting.

@Shelby composting those GBP's ? I can see you keep them separate from the Good Stuff.

as a further note: last weekend I took two bottles of Chablis to the WHPS , as there were two people : and same maker , just a few dollars difference. these were ' o0ff the shelf ' ie chosen price range . both were decent . the Petit Chablis had a bit more aroma ( not enough to matter , really ) but more body . it would be the one Id pick of the two . it also had a higher ' independent ' ie not TW click in customers . in the above three for next weekend , I moved up one price category and the Petit Chablis has a higher rating. Im wondering if the P.S. get more attention than that Chablis itself and yes, I know all about the ' terroir ' and French Politics and the economic impoact to increase the Hectare 's that are Chablis , Petit or not. back in the day , a long long time ago , 1st Cru Chablis were not that expensive , compared to other wines , ' in your price range ' ie mine. no longer

@Shelby interesting product . interesting optional sizes . when are you getting yours ?

going down to the WHPS next week. https://forums.egullet.org/topic/164538-cooking-with-a-pellet-grill/#comment-2364331 this is the setting. Excellent fish // shellfish in Falmouth. so , taking a few Chablis to try , simple selection from TotalWine similarly priced , and decently rated. 91 // 92 // 96 Oysters ( many ) // Scallops // local catch , baked w season breadcrumbs. hope to remember to take some pics . looking forward to trying these.

@lemniscate thanks for those links I scrolled down the offici9al list interesting , it was labels of the food. well worth a glance. points out , how an item , the chicken from a facility , made it wet all over into so many items .

@Mjx very interesting . Id like to hear a bit more about those rice flakes . adding cooked rice is one thing , but Im guessing using rice flakes , gives you some rice flavor , and texture more like ground rolled oats . thanks for that idea

@Paul Bacino for a panade effect , Ive been using freshly ground roiled oats for a while. I use a blade coffee grinder for the desired amount . Ive added this to my Turkey Meat Loaf ( TML ) for years to what I think is good effect. I keep the rolled oats in a tightly fitted jar in the refrigerator as I don't use them often , and I think they dont get as stale that way. I dont have fresh , good quality bread as much as I used to , even though my local TJ's has some excellent fresh varieties daily , except Monday. I just gobble that bread up w butter after a session in the CSO. So delicious . but a weighty proposition when you get to a certain age.; good luck.

I don't think Amazon JP has the boards Im interested in so ,I went with https://burrfectionstore.com/collections/cutting-boards for the two FRM boards I also found this : so the FRM are much thinner : 0.3 vs 0.8 " and less expensive. they thus might be lighter , and I may use them more. Ill report when I get them . I also got two of those scrapers. I have two , but they are hiding somewhere . when I get these , they will show up and Ill have 4 of the little #$)R%Y@#$_%*YR$ !

@AAQuesada can you pick amazon/JP in english ? what might be shipping to USA should I find two Hasegawa ' FRK ' boards 17 x 11 and 13 x 9 ( approx inches ) those two boards arr at MTC for 84 and 63 ISD. the FSR 19 x 13 is out of stock , @ 138 USD so Im in no hurry for that another site https://burrfectionstore.com/collections/cutting-boards has FRM boards 13 x 9 29 USD and 17 x 11 42 USD but have not figures out ' FRM ' just yet. MTC is cheaper for the FRK boards.

I have two Japanese cutting boards , one is a Hasegawa ( they put their name on them it seems ) and another one , but no name , and its a bit heavier and of uniform color ie can't see its its a ply consturction etc. they only place Ive found ( USA ) for Hasegawa is MTC : https://mtckitchen.com/collections/hasegawa?srsltid=AfmBOorwMYF489ZsfYzQ6tixGPYOhBSSJ4kiknU8UH7AYQNKxu6a1s1b are their other sites that sell these ? probably @weinoo knows. Id like to get a couple that are smaller , as currently smaller gets used and moved around a bit more. thank you. P.S.: does anyone use those cutting board lifters ?

a long time ago , Entenmann's made some fine products . esp . the coffee cake . then I guess they were purchased and the quality became much more average .

a P.S. : if you haven't done the Harvard Course , do it soon . it's online , you're pace , and very interesting .

the Harvard course on line comes first to mind : https://sciencecooking.seas.harvard.edu https://www.edx.org/learn/food-science/harvard-university-science-cooking-from-haute-cuisine-to-soft-matter-science-chemistry https://www.harvardonline.harvard.edu/course/science-cooking-haute-cuisine-soft-matter-science-chemistry good luck .

@Tempest63 Ive never been able to source cheeks. would love to give them a ( SV ) try someday. thoseLamb cutlets look like Lamy Lollipops tp me Rare on a hot grill. congratulations on your find.

@liamsaunt thank you for putting so much into your posts. I thoroughly enjoyed your trip. thank you for taking us along.

@TdeV some of the fat will melt at 130 F , but if you ask , probably not enough to suit you. stay w 130 f until tender , then just eat the right portion of fat that suits you. you find the meat moist and tender l not ' dry ' like the meat in a braise .

@KennethT '' I like the dead center to be really rare '' Im with you on that. I like the center to be barely dead . I frequently just slice the raw salmon , and have sashimi ' on the spot .' Im going to try Tj's wild salmon. its been previously frozen , and is dated ' previously frozen ' is a statement fraught w danger . and most of the packs of fish are moistly tail , not nice tranches close to the head but I might try it as sashimi .

the above link seemed to indicate three items @ Tj's : I used to get the turkey club wrap . it was tasty . make my own now due to the sodium content of prepped stuff. lucky me .

@TicTac pleased someone else , thus others , noticed. nothing new , really .

@palo interesting. but \ what are these products ? what do they look like , and where are they sold ? as ?

re: tuna & watermelon '' they are the same color '' and thus , one can plate less tuna . Economics .

@YvetteMT I have not SV'd fish. and there ism a spectrum of tender/tough for fish Salmon in tender raw , swordfish is not. Im wondering w a bigger fish , at your chosen temp ( on the lower side of an average ) would a bit more time help ? Im talking 125 ish possibly 130 , probably not higher.