rotuts

Ive done turkey SV for some time now. I just got 5 Fz whole TB's on sale , about 10 lbs each for the TB I do them at 142.5 , for 4 hours. only because I thought 140 was too 'rare' for my tastes and 145 left too much jus in the bag ie no longer in the meat. Im very interested in how you do your skin, as I always have removed all the skin then sometimes ' baked' the skin between parchment paper in-between two jelly roll pans the lips on the pans are important to contain the fat that renders then the crisp skin was served on top of the meat Im sorry I don't recall the times for that I sued to do the dark meat at 160 for 24 H but recently keep the bath at 142.5 for 24 as , again , less jus in the bag and more flavor in the meat. I encourage you to remove / tease out the individual tendons in the two breast muscles ( two on each side ) a noticeable chew difference . then I tie the meat to keep its original shape and make a Large Note on the bag, to remove the kitchen twine before I serve the TB's the kitchen twine is hard to see after cooking , and still very chewy after a SV I do hope you report back w picks on your cooking results

Deep frying a turkey strikes me as something that can be done but after watching others , including AltonBrown and the Folks @ DeepRunRoots aka The Chef and the Farmer do it , My curiosity moves on to other things to do. granted , this might become your calling I wouldn't want to take that away from you

alton brown had an interesting show on this. Id watch this first : https://www.youtube.com/watch?v=u5a7gJ0_Fds

@chefmd what an outstanding lunch ! what makes it for me is the inclusion of the mushrooms. anyone can buy FancyPantsBeef and I feel you cooked your FPB quite well but Id suggest its the chanterelles that made this a Real Meal nice. congratulations. a nap then ? before dinner ?

only with superfine sandpaper if you have a sheet : 600 grit these are hard to find and then you have to remove the tiny bit of dust a something called a ' tack cloth ' might really not be necessary in a pan that gets high heat. wood hopefully doesn't get to those temps. so the process might be different so probably not in the DARTO case after all , you are adding seasoning all the time to the coasts you took so long to create you don't do that with wood

I very much doubt that the DARTO pans are so smooth that the first coat of a polymerizing oil wont adhere to it. in woodworking , when applying several thin coats of a polymerizing oil , the first and subsequent coats are very lightly sanded with 600 grit sandpaper so that the newer coat of oil has something to grip to so it doesn't just slide off. you also have to remove the very fine ' dust ' before applying the new coat. that makes more sense to me than worrying about the smoothness of the steel for the fist coat

@Hassouni if you feel there are issues why not call DHL on Monday ? they were responsive to me abd BTW : those who have gotten their DARTO's early : after all , mine will come the end of Novenber after they have worked out all the Kinks w those of you who got yours early . Just to review :

@HungryChris I envy your Clamming. I used to be a Great-Fisher-Man tied my own flies , used a 7 All Rounder etc I think over my fishing Career I caught about 3 - 4 fish i could actually eat. but Had a good time. near my place now all fish are radio-active. was invited to go Salmon Fishing in NovaScotia a few times , but it never fit my schedule. Clamming seems more productive.

I do enjoy the various methods of cooking corn I did grow a few at one point those newer ones not older w the two enzymes removed that turn the sugars in regular corn into starch one enzyme / type Picked just right , tender and corn-y juicy Id eat them in the garden , warm from the sun. but well , Ive been told Im Odd a great compliment a certain % of the time.

If I might say so Myself ............ I am an expert on ML's an extra egg might help you but a panade might also. Outstanding ML should have good texture , but can be just short of crumbly. why not perfect your ' Egg ' mixture in an oven first like a CSO then Tx it to the Egg ? I have not BBQ'd a ML but I do have that sort of rack for Pizza etc. consider a parchment paper brown stuff is better underneath it if you chose. look into a panade. the paddle versions are nice , but do not have the complex texture ie a bit ' grainy ' in the best sense of the word and are a bit more like a smooth pate all good Id also like to recommend you do not over cook the ML an error of The Very First Order medium to less : far more taste best of luck on your ML journey a wise one to take

But, Ive noticed the WC helps them "" Slide Down Nicely " just saying.

@Anna N nice with some outstanding whipped cream ? I sure hope so 1

@gfron1 OK so far you listen which is long term worth while but what are your dishes like ? do they fit this sort of flatware ? and , most importantly does he food you cook fit first the plate set ? Im very ford of white porcelain - ish as it reflect all food not a patterned palte but you know ovals etc Id like to see the plates first as that holds your food the flatware should not over state the plates and the food it contains these might I think.

@shain I and thought as much thank you again.

@shain continues thanks BTW Have you moved there ? just kidding looks like a nice pleasant extended stay.

I like less frilly. on the above , Id prefer the fork on the L that bing said , as the flatware get ' better ' the more it will cost the restaurant. Id also say , the ' better ' the food is , without wasting time on what ' better ' means the heftier the flatware should be , but still simple. Im going to the restaurant for the food and the flatware can't be a distraction either way : artisy ? cheap feel ? no thanks. P. S. : thinking back to the various restaurants ive been in , at all levels , I can't recall any of the flatware. I take that as a good sign that it ' matched ' the food and did not distract from it. of course , Plastic does not count.

@Nicolai Yum Yum !

I found this article about cleaning the iPot useful https://www.imore.com/how-clean-instant-pot

A secret for this is nice. after all , you have three months to ' plan ' before you get another ' dose ' just saying. Ive already planned out 3 of the 6 bags., now im up to 4 out of 6. I also enjoyed the RG BC newsletter. now im down to one bag that needs inspiration. Ill try to mimic copy my favorite soup : Campbell's Bean w Bacon soup it use Father's seasoning bacon. just like that , all planned out ! of course you can take more time if you want !

my BC arrived completely intact since no one else has mentioned the bean types in this distribution , I guess its a secret. Im very pleased that there are black beans for the JP cuban black bean soup Rx ( from JP celebrates or the web ) looking forward to the lentils , and the garbanzo's for some sort spanish garbanzo soup sort of thing w spanish chorizo and saffron and spanish smoked paprika no ancient grains at lest in my box. some mexican oregano and a ' puck ' of srtoneground chocolate "" Heirloom cacao , hand roasted on a clay comal , ground with canela and pilonciiio. of course , that gives me something to look up : https://en.wikipedia.org/wiki/Canella w two L's https://en.wikipedia.org/wiki/Panela

Im Sooooo jealous of the LL's lunch spots. Sooooooooooooooo Jealous I might have to take a large swig directly out of the bottle of my new , but level-declining fancy pants Whisky. granted the LL's some times his a miss .............. but on the other hand .................. well to be honest , I can't imagine a better pair to enjoy such delights. But .... as far as I can tell they do not have this beer in the GTA : see ? of course this might not be the Indian Beer I remember which I had at many Indian Joints in the GBT thats the Greater Boston Area but more or less Boston and Cambridge if its the one I remember form Kabab & Curry on Mass Ave it has some nice fruity notes. but Im pleased more or less that the LL's do so well I do remember on the beer above some Hints of Apricots as i grew up on a small Apricot Orchard in LosAltos CA ~ 2 acres maybe that had something to do with it

@mm84321 Soooo , no weisswurst ?

@ChocoMom nothing like a good Mex or Tex-Mex near by esp for the Especial Combo a type of comfort food at its best

@blue_dolphin thank you for the Rx's hoping this will be the Rx thread for Dried Heriloom Beans and Ancient Grains ! my box comes tomorrow

MCD has something new , or 3 somethings : https://www.youtube.com/watch?v=zCKmmRpmMSko pics no pics that I can find . more salt , and more sat fat Im sure if I get a coupon , maybe and maybe only