rotuts

@jackmash this is such a complicated question , that I paused before answering. what you like , and dislike , might not be the same thing for someone else. this is important go to Sweet marias and roam around ; https://legacy.sweetmarias.com/library/ https://legacy.sweetmarias.com/library/search/espresso/ https://legacy.sweetmarias.com/library/espresso-choosing-the-right-coffee-for-espresso/ the last article is a good one to point out different blends offer different tastes I use a bottom-less portafilter the thickness of the stream tells me exactly what my cup is going to taste like if the stream is too thin , either from too fine a grind , or too much pressure in the tamp its going to be a very bitter cup. using the same beans , a very slightly coarser grind , very very slight , and the right tamp will give me a perfect cup it also took me a long time to realize , as Tom from SM states : espresso is better at a lighter roast than the darker i prefer for drip. so Id think about the roast you are using , both the bean blend , and the roasting level and the grind and tamp. and go from there a P.S.: with the perfect bean blend // roost level that suits your taste you can get a Perfect Cup , but you can also get a terribly bitter cup if the density of the coffee puck is too dense ie Grind + tamping leads to to slow an extraction. and if the grind is too coarse and the tamp is too light : you get a fast extraction and a very mediocre cup its less important the gms / puck than the extraction rate for each puck it takes practice.

Im so pleased @Smithy you found bread with "" different "" flours. there is a lot of Huff-Puff about all sorts of flours implying , well , what ever on the current flour we use. no matter I did see a british show called https://www.channel4.com/programmes/food-unwrapped and they went to perhaps Sicily for different grains I would love to taste bread with these unusual and rear flours. not a heath concern to me just a taste concern thanks for your ' log ' and im sure you will tell us what you do with those flours. cheers always to your traveling menagerie.

yep. in NE Iver heard that expression a lot. my first Thankgiving in NE while in college , the apple pie came w cheddar I was very surprised. did i get a series of looks. for life long NE'd era California , back then , if not now , was considered a land of the great unwashed. but my family came from NE. and we never shoveled show i didn't mention that then , as i was hoping for a second slice of that pie sans cheese but they did pull out some vanilla ice cream !

Im guessing it has to do with where cheddar is made.

I grew up in California. Apple pie always had vanilla ice cream with it , if you were lucky then moved to New England from college on , mostly. Id never heard of having cheddar cheese w apple pie its very common in New England. Ill always hope for some vanilla ice cream though. the WSJ article is a good one if you can find it somewhere.

@kayb thanks for the tip. Ive bookmarked it !

wondering if you could ' paint ' some high quality orange marmalade on good quality ie Beton's , Father's etc bacon at the end of cooking. or lightly coat and use the oven method of cooking ? sounds delightful

aside from SV the best turkey Ive ever made was following JuliaChild and JacquesPepin's technique of deconstructing the turlkey laying the meat on top of a double or triple portion of stuffing and baking it carefully this is the only way to make sure you get plenty of left over stuffing a key to a Turkey dinner.

never had a problem or a pause w the coupon. once very early on I asked , and I got some eye rolling and learned its about ' fair trade laws ' which companies use to try to prevent discounting of their products. after that , I just use them . besides the print it too fine for anyone to really read. this is in tbhe MA stores. your store policy may vary. I use coupons for this reason : why should i pay some massively over paid CEO 20 % more ? and you better believe it goes into their pockets and no one else's. its just foolish to pay more. as long as its no extra work on my part , for sure ! that's the key determinant

@Shelby with the VacMaster .... How many Fz's do you have ? Fc ? Fd? etc. the key is to get then on Sale ! w free delivery to your basement free delivery , unless you are careful .. is at the top of your driveway ...... not so good.

@shain what a wonderful ( mostly ) trip you must have had I saw the Churchkhela and I had to take a few deep breaths. after looking it up : https://en.wikipedia.org/wiki/Churchkhela I calmed down a bit I was hoping it was Outstanding Local Sausage. cheers and thanks again for your postings.

@Shelby next time you get fresh egg roll or dumpling wrappers : vac-bag w a custom trimmed bag for each unit you want to freeze. they keep much longer that way and do not dry out in the Fz. thaw in the refrigerator until completely thawed , then use.

I couldn't tell if the $ 12 was for one meal , or two. and as far as i can tell , the dimensions are very close to the CSO. I emailed ANOVA to ask about their steam oven , if they would ever be making it wonder if they will answer in a meaningful way.

@fledflew thank you for your update. Ive given up on Anova viz and oven. they made their name and a nicely deserved windfall on their circulators. I can't see them investing effort or funds in the oven. its too bad , esp if it were a 1/4 sheet pan oven w a little more head--room say 50 % more. Id take 33 % even !

@blue_dolphin stunning they are !

they were at a suburban Shaw's , but only for 3 days a few weeks ago. its the only one that does this , and they do it every year. 3 days only, way before the Thanksgiving rush. I used to be able to get whole Fz turkeys for 39 - 49 cents there also w/o a limit of 1 , and a $ 25 minimum purchase. I used to fill up my freezer w whole birds , and whittle away at them SV over the winter now I just wait for the whole Tb's I think the TB's were 99 cents at Star Market , again possibly for 3 days only Fri , Sat , Sun. but those two chains split up several years ago

you have to be a bit careful w the coupons @ BB&B there are items that are excluded , as they have ' fair trade prices ' Ive taken some of those items to the counter and politely presented my coupon , and never had a problem. you might have a problem if you ask first.

@quiet1 email them. they responded to me , my pans will come at the end of Nov. I think , but am not sure , that they only send out the notice when they are close to shipping that order.

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.