rotuts

Ive done Tri-Tip a few times, SV its a once cut , but what i look for is Blade Roasts , then they are on sale. needs a bit of knife work , but the flavor is better to me than Tri-Tip they are hard to come by but @FeChef do the Chuck Roast only if you have a good butcher that can give you the identical cut that was in the Vid. yoy would be surprised what is sod as Chuck Roast CS of course has a very good butcher to deal with.

I went back to Chipotle as , of course , I had a coupon ! but I ordered a bit diffedrerntly : the carnita burrito , but with the white rice rather than the brown Id been getting. it has cilantro in it. black beans , as the pinto/s looked a little dry. then the regular salsa , which resamples pico de gallo and the medium salsa , which i think was very tasty. I usually set the hot salsa , but its a bit one dimensional. and all the other usual add- in I i brought it home , and nukes it to get it hot. I was pleasantly surprised that with this add-in , it did have a nice Tex-Mex flavor. I have green tabasco in quantity at home so ill now say the flavor to me was much improved by these choices the amount of food you get for about $,8.25 or so is generous and it seems to be of high quality. so its a decent place from time to time for me and very close.

it comes with some oil ! and it used to sell for $ 870 or so ! a steal at any price.

the vacMaster VP 215 isn't cheap , and the price has gone up due to the current Tarrif Nonsense but is one of the finest purchase's Ive ever made I do a lot of SV slits well worth it for me

here is how I do my turkey stock in the iPot. i just ' processed ' two whole Fz turkey breasts. Shady Brook Farm each Br was about 12 + lbs. they go on sale at the beginning of Nov , like clockwork at one local chain. $ 0.79 a lbs. I had room for 5 in the freezer , and do two at a time, this makes for 8 very large SV pouches of TB's , two per side of TB . I trim out the two tendons and cut the large Br in about 12 Tie up to hold its shape , as teasing out the two tendons doesn't make for perfectly trimmed TB's I SV two / bag in a 16 QT Colman Cooker @ 142.5 for 4 hours , rapidly chill. later , perhaps tomorrow Ill open those bags and smoke at ambient temp on the weber w gas off w pellets. then debag individually and freeze back to the stock : I chopped up the bones from the two TB's so they would fit nicely in the iPot , covered w water about an inch above and iP'd on high for 40 min. natural release . then I removed all the bones and left the meat mixture in the iPot and mashed all the meat up w a hand masher. stringy stuff. iP'd on high for 20 more minus , natural release. as it was very cold test and through the night , I left the full iPot out on the deck , covered. in the AM I skimmed off all of the hardened fat , about 1/4 " all around the top. I reheated the result ; meat bits and stock I strained this mixture and pressed down on the solids a the hand masher this is the amount of solids from the two Large TB's. Its quite a bit , as these TB's have the wing ' pulled off ' mechanically so there is quite a bit of white wing meat attached to the TB's its seems like such a waste to toss out , but its complexly flavorless at this point. MC looks it over , then passes on it. I use the semi-disposable plastic containers to make some ice the night before, ice bricks about 8 oz eash I add these to cold tap water the add the warm stock to these containers cover them , and let them float in the ice bath until cold then freeze the bricks in bags I have for my chamber-vac. they fit nicely stacked in the downstairs freezer Ill use these 4 again for the liquid in the iPot for the three other TB's chopped up carcases , and then Ill freeze the final stock and use that for gravy , soup etc over the winter it save me from reducing the first pass stock I get approximately 8 0z in each of the containers. its already been defatted , which was an early step. Tastes Just Like Turkey. no seasonings were used at this point.

ID put up a sign on your Micro : Out of Order. how do i know this ? a long time ago my mother used to get a HoneyBakedHam to have around for sandwiches when I was home from college. back when HBH were new and I think better than they are now. I tried that once for a hot ham and swiss. swiss did OK , HBH not so well.

in and out , unless you want the 5 guys fries. not their burger.

micro'ing a fully cooked ham will ruin it it will contract and be very tough. you might bring it to room temp glaze a side , then carefully broil that side for the glaze , the slice ?

@blue_dolphin looking forward to your final pics !

there is one of these in Cambridge MA , and they have a second outlet in the area the food is very good , and similar prices to Chipotle. I usually get the lamb and its tender and not grizzly. wish there were more of them

@Anna N I do agree. of note , now that Wondra has come up : I keep mine in the refrigerator , as the seals on the top are not that tight. I don't use it that often but when I kept it on the counter ... I noted some Wild-Life had crawled in , and were enjoying them selves. justto point that out

I can't imagine the nightmares businesses these days have w " SocialMedia ' I not a SM user , but that's for other reasons. Ive retired from what was my calling. and have met w various students of mine and had a nice lunch or two. one Snark-ey remark on ServiceWhatEver is next to impossible to reverse even when its a load of BS. and that's not including , Fake BS , set up by competitors etc Indeed , in the NYTimes and WSJ there have been long well written articles about the extraordinary scams , fake reviews , etc on Goliath AKA Amazon , that channel large and significant amount of money to bottom feeders etc. I find this so interesting , but its the times w live in. So I congratulate RanchoGordo for not just an exceptional collection of products but for doing their best to keep true to their goals.

140 F / 12 H +++

https://www.darto.org/us/products/paella-n-25-pre-sale-shipping-in-december/ the # 25 paella is 1.1 " deep https://www.darto.org/us/products/paella-n-27-pre-sale-shipping-in-december/ the # 27 paella is 1.5 " deep https://www.darto.org/us/products/paella-n-35-pre-sale-shipping-in-december/ the # 35 is 1.9" deep there was an even larger paella pan , but its not listed these days. It had three handles a friend ordered it and they said it was not ready as they had some production issues with it

IF you are in NYC , Im sure you can find something in Chinatown or a good liquor store. this is the one I have : I poured some in a glass so you could note the color. I make no claims that this is the brand you should seek out. In Chinatown BOS at a small Chinese liquor store they had three versions. as no English was spoken , I bought the mosts expensive : $ 7.95 750 cc 17 % alcohol as is is a fortified wine , it will keep for long time and not turn to vinegar . Id say this tastes like a dry but dark sherry. Ive only had a few sake's , and to me this is more complex. think of a cream or dark sherry , but one that was not sweet. its been some time since I looked into sherry and at that time , dry was lighter in color, and not this tripe of complex flavor a dry amontillado might work if there was such a thing. cant say myself.

Ivew found the salted versions a very poor imitation of the better wine found in Chinatown w/o salt. its similar to dry sherry , but more complex. look for a darker dry sherry

thank you for sharing what is this ? the white corded object ?

@HungryChris good. put your meat on a plate , the the cheese of your choice on top of that. the cheese should be one that melts. the micro the combo so the cheese melts then transfer that on to your already prepared bread that simple. since tongue might be a bit rare try it w ham and cheese first you will never go back.

I do the above a lot w various Penzey's blends I prefer to add MyOwnSalt but that's sometimes hard to expect in our SaltCulture less Exogenous Salt , will eventually lead to your palate not so much burning out w commercial salt but you will ' taste better ' w less commercial salt. anyway , various Penzey's mixes work very well with Veg if they are dried , add a tiny bit of water to your chosen dose first to rehydrate then into the Veg.

Penzys https://mail.google.com/mail/u/0/#inbox/FMfcgxvzLXHZPHvNNJwFZdLnSqcPmlCN has for a dollar To get your totally free $3.95 Bavarian Seasoning in one of our stores, just show this email or the coupon below. Online simply enter 10432C in the apply code box at checkout. No need to add the Bavarian to your cart the code does that for you and for free. I use this for things Green esp green beans ! you rehydrate what you need w a little water then , add to a bit of mayo or what ever and mix in to green veg. esp breen beans ! after they are of course perfectly cooked !

Ive gotten good info from Camel Camel on deals https://camelcamelcamel.com/search?sq=anova I still might get their price alerts. if you are lucky , you might find one in time for $$ 85.

@Anna N Eagle Eye ! I missed the Ez-T !

just incase you missed it : they seem to have chosen two different brands Oooooooooooooooo!

I see an iPot ! just to the R of the person w the spatula ( her R ) , I see a pair of combi-ovens that should be in my house . did they offer to cut an EZ-Teemper in half for you ? while full of chocolate ?

I will say this about Chipotle : the food they use is of high quality. they've dumbed down the Mex flavor to not offend anyone, a business choice Id say but if i were out and about , and hungry and no ShakeShack nearby ( the smokeshake , no fries ) Id be very happy with a Chipotle Fill-Up. I can wait for the cilantro and cumin at home .