rotuts

it was a cold snow day yesterday. damp , and wet snow. not that much , 3 - 4 " but heavy. so I made iPot Turkey + stock. I and some fz legs , and wings , that had been Vac'd a while ago . good tight seal , let them thaw overnight in the refrig. I also had 2 lbs of country pork ' ribs' ( not really ribs , but shoulder end of a pork loin ) and said : Why not them too ? plenty of dark meat on that cut of pork. trying to make some room in my freezer . here is the result , proportioned : the meat smelled fine after the thaw in the refrig. I chopped the first batch w my inexpensive cleaver from Chinatown , using a mallet for control. realized for then ext batches that step was not necessary . I did 30 min , HP , natural release . less fiddle and faddle that way. Im in no hurry when I do this . I put enough meat in the iPot so water added just got them covered and to the right mark on the pot. after 30 min + release : I removed the bones , and w my Oxo hand masher , mashed the meat to break it down into fibrils . works fine. 20 more minutes HP , natural release. I took out all the meat , and strained it into a pan , again using the hand masher to extract all the Jus. I posted about this before. meat had no flavor what so ever. but I had so much meat , I ended up doing this 3 X w turkey parts , same technique and 1 x w the pork. all meat was unseasoned and vac'd in the past. at the end was 4 x Stock. I cooled the stock in the iPot container in a sink of cold water. , then put it in plastic tubs I save from TJ's plastic tub cookies. left it out over night to gel and get the fat as hard as possible on the top of the containers. this AM I carefully removed the fat cap. about 1/4 inch. I used the turkey w the skin this time , but realized it wouldn't make a big difference w the fat cap. just as easy to take a 1/4 " ++ cap off as a 1/8 " one. was concerned about the " aroma ' of this stock. but after the fat was removed , the stock smelled fine. the fat was pretty awful stuff Im no fan of chicken or turkey fat. it you look sat the top R container , these are some opaque bits. this is sediment on the bottom of the jelled stock. I tasted it , and it was delicious so added it to the group. I micro's the lot until just barely melted , covered , and put outside in the snow for a few hours then into the freezer over night. in the AM Ill chamber-vac the bricks. works really well I think. and now have 4 x 8 0z of 4 x stock i.e.: the stock was iP'd 4 times w fresh meat to cover each time .! no seasonings but delicious. I open a vac's frozen brick when I want some stock , chop off what I need , and reseal that same bag in the chamber-vac. with the reminder works well these are the most concentrated Ive ever made , so will last for some time.

@Paul Bacino found this : https://www.wayfair.com/kitchen-tabletop/pdp/la-cuisine-157-shallow-cast-iron-roasting-pan-lacu1000.html Ive been reading about detroit pizza in this book : https://www.amazon.com/EMILY-Cookbook-Emily-Hyland/dp/1524796832 from the library is there more to it than the rectangular pan ?

@Shelby wow , what a perfect looking egg ! Im going to have to look into these tasty Japanese ' Sandwiches ' I used to make real deal sushi rice so Im on my way !

@liuzhou how expensive are the morels ? sorry. pls ignore. found your answer in another thread.

after I tried the BerryC several times, it doesn't do anything for me seems like berries and sugar , with a catchy label.

I think its going to be a while before AMZN/WF makes its own way. margins are so thin I recall reading in food markets and BTW that's one year. but of lot of the tail might be due to The Donald. Im glad @JoNorvelleWalker your orders are working and getting better. remember , I pretty much own the company !

Cream of Wheat with some crispy bacon dice , and a little maple syrup and good toast w butter gets you through a lot of bad weather

@blue_dolphin very nice graphic , thank you. Im no expert , but Id say Lagavulin is peaty and smoky , but in a very refined way. its so much better than Laphroig , which I haven't had for a long time , and is very peary annd smokily , almost medicinal. if you ever get a chance to try the Lagavulin 16 , you might change your mind about peaty. its very refined . add just a splash of cold water . it cuts the alcohol burn a bit , opens up the flavors on the tongue

My sister sent me Benton's bacon many years ago I would have never bought this sort of thing, dummy that I am she read about it in a local newspaper in TX , where she was living she sent me ' 3 ' she didn't realize that that was 3 x 4 ! she didn't mind I have at least 2 of those still tightly sealed and frozen Benton's does not sell ends and trimmings to Us very nice people , I asked them about it. nice chuckle on their end they sell all of that stuff to various restaurants and big deal eating establishments consider if you can share w folks and they understand how to deal with the various trimmings salt etc a couple of orders from https://www.broadbenthams.com this one https://www.broadbenthams.com/Seasoning-Sampler_p/productinfo/527/ call them they are very nice , as the people at Fathers are its well worth it a double order of Broadbent's sampler is probably 8 lifetimes worth so you share. cheers

thank you @Kim Shook my stuff is on the pedestrian side these days but often tasty for me. I hope people don't shy away from BaconEnds and trimmings , ham hocks etc from the top country ha and bacon places they are delicious , intense , and very salty but that can be dealt with it seems and although shipping costs are on the higher side a double order of the various ' samplers ' drops that down one then just has to find like minded friends to share the Haul. the stuff has such a large characteristic flavor one needs to space those flavors out from now on when I make myTurkeyMealLoaf Ill only use ' trimmings ' that Ive diced , and desalted I want to remember the TML is turkey based with just the right addition of Tasty Smoked Pig

a quick P.S.: I got the Shieldaig as it was offered at the ' tasting ' they had 6 bourbons , and one whisky. the person offering the tasting knew a lot about B and W. the Shieldaig is not smoky , but Id say full aged flavor. I told them about the wonderful bottle of Lagavulin I had had then she pulled out 3 more Whisky anther the display. we had an interesting discussion about the many W's they had at Total Wine I got the bottle of S as it contrasted w the Lagavulin. also why not ? I liked it in its way and I sure the ' presenters ' get some sort of credit for a sale. I really can see how one might have an ' interesting journey ' probably not in a straight line looking into the Real Deal Whisky's from Scotland. I do recall and article , about a Massive Conglomerate , that had bought up lots and lots of Brands of This and That including Whisky and they wanted to cure Scotch Whisky in Tequila barrels. they must be the Conglomerate that cornered the Tequila Trade and had a bazillion barrels to do something with. So it goes.

still working with Toasties : similar to the others , but w de-salted Broadbent's Bacon Ends and Seasoning Meat . best T yet . https://forums.egullet.org/topic/149834-mail-order-virginia-country-hams/?page=7&tab=comments#comment-2189538

I decided to do an experiment w my Toasties : I took a 1 " cube of Broadbents bacon ends and sliced it up : the stuff is very powerful and salty. I decided to soak the strips in ice water , cold as I could get it to keep the fat firm. 4 minutes was a random number that popped up. dried it and sautéed it I tasted it before the sautee and it still had good hickory flavor , but much less salt. this went on a tomato and Saint Illtyd cheese https://www.traderjoes.com/fearless-flyer/article/4532 the result was delicious , and not overly salty. consider this if you find ' country bacon and ham ends " too salty.

Im not a big fan of distilled spirits. but some time ago , I made a fews Negroni's , to get them off my mind. seemed every other post back then was Negroni this , Negroni that. I did have 1/2 bottle of Bombay Blue Sapphire left over . I knew it would speak to me in time. thanks to @Quadriga , I realize that Ice is part of a ' mixed ' drink. there is a show from ITV , GB, called Endeavour. it is a fine show and Ive enjoyed it https://www.imdb.com/title/tt2701582/ Morse is the younger Inspector Morse. late in Season 5 , Morse goes over to Chief Superintendent Bright's house. He is invited in and CSB makes him a drink : Gin , Ice , and freshly squeezed lime. " its the fresh squeezed lime that makes the drink ' says CSB I tried it and liked it. I like tart so today , I restocked : or better they were sampling bourbon and malt whiskey. couldn't say no. I dislike bourbon. seems sweet to me. the Lagavulin was 10 bucks cheaper than before , as they bought a very large lot at a discount. anyway , the little juicer on the L came from Crate and Barrel . and I had to try the Blue Sapphire East for my Gin and Lime. https://www.bombaysapphire.com/products/bombay-sapphire-east/ guess they saw me coming.

Tj's was sampling this this AM : https://www.traderjoes.com/digin/post/pizza-crust they put TJ's refried blackbeans and TJ's shredded cheese on it. it was decent . not home made of course , but easy to work with and tasty enough esp. w your own toppings of choice.

McD : just melt the cheese done

P.S.: I recall I have some Saint Illtyd from Tj's that @FrogPrincesse mentioned above , from last year. I vacBagged about 4. and froze https://forums.egullet.org/topic/155097-trader-joes-products-2017–/?page=16 that works really really well for a Toastie they are up next as long as I have OK tomatoes.

Toasties last night : mise tomatoes on the vine , MarketBasket on sale Apple paper-bag aged for a few days. TJ's FR Brie , also home-aged. Tj's PigsThatFly sourdough CSO'd in two stages : light toasting on toasting setting , then on a pan w Kalamata OO , oregano over the bread and tomatoes , then brie and steam-broiled until golden I sometimes touch up w a torch. green onion from the WindowGarden delicious it was !

I decided a needed a little adventure early this AM went to Tj's w a brief stop at Walmart , on the way the web said my local Wal had these two items : Rancheritos mentioned here : https://forums.egullet.org/topic/155163-snacking-while-egulleting-part-3/?page=14&tab=comments#comment-2189178 by Smithy and why not see what all the fuss is about this new double chocolate Oreos ? my Walmart had neither ! at TJ's , more investigations : had to at least try them before they sold out. I do like chocolate. Im sure the flavor notes have been discussed here at lengths to me , they tasted like white chocolate w some added raspberry flavor(u)r too sweet really for me. but glad I tried them so I had to find some consolation for my trip : they were out of Pound ' pancake' Bread. the above will do until the shipment of PPB comes in.

@Duvel not to be too premature ... where are you going next ? thank you again for this blog and the next !

I know every country has its own sensibilities and i try my best not to judge here , eel is no longer served in many sushi ' bars ' as its said to be endangered its one of my favorites and have not had it in some time. fresh water and salt water r yum yum !

nice knife ! Id only remove any rust , via some sort of rust removal solution. look into that carefully the patina of age makes this knife remarkable. and Id clean up the wooden handle , but not sand it then maybe some oil on the handle to cure. I can't imagine the steel is of the highest grade , i.e. Japanese steel its a tool meant to work with 1000 grit will make it razor sharp , and really no need to go that high. make sure you ' temper ' or bevel off the final edge w a ceramic round possibly stone one light pass. go to EdgePro and see that final step there https://www.edgeproinc.com/videos-32.html great find !

Im not a whisk(e)y drinker but would have really enjoyed that tour and has a few sample of the older stuff BTW do you remember what's after the whiskey's on this panel ? I couldn't make them out. even after magnifying them Im pleased someone is having some top notch sushi and possibly sashimi Id live on the stuff , highest grade , if i could .

@liuzhou its odd not to like corn. wonder if you were served ' starchy ' corn the kind grown for animal feed. green bells I can understand not so much sweet corn to each their own experiences

@chromedome thank you. what Id really like to see no joke here is snacks for the Curling Championships real deal why ? well I saw them a few Olympics ago and well , I also saw Curling on take a breath , please on Corner Gas https://www.imdb.com/title/tt0397138/ but I did enjoy the Olympic coverage many years ago. cheers