rotuts

Oooooo ! Oooooooooooo ! that's the Cream on top of my Bucket list I have one town over two Brazilian butcher shops based on SVEverithing I hope to get to them sometime for a Nice picanha from them sometime soon Fall ? Ive got a lot of " Chew Down " in Fb and Fc down stairs. Bon Appetit !

the above applies to turkey breast , which is very inexpensive when whole fz Tb's go on sale just bone out the two breasts , ( I cut easy br, in 1/2 as they are large ) SV , chill , freeze you can also make much tastier , and much much cheaper ' roast beef ' for RB sandwiches.

@MetsFan5 SV will solve most of the problems you mention. currently the Anova is $ 90 on Amazon Anova Culinary A2.2-120V-US Sous Vide Precision Cooker Bluetooth, Immersion Circulator, 800 Watts it was a few dollars less a few days ago. a very good price you can use Freezer Zip-locks , rapidly chill several similar items you Sv at the same time and freeze , then reheat from fz. SV is excellent on saving time , you SV unattended , and all you have to do is re-therm all the information you might want is on eG

I don'r remember commenting on this , other than wondering if very long cooks i.e. 48 - 72 hours give fresh meat a cures taste ie shoulder for 48 - 72. I was wondering if salt @ 130.1 behaves differently than at room temp , i.e. traditional corning. sa the meat at 130.1 has started to denature some components. I have not done shoulder in a long time as I feel the different muscles react differently the only long cook Ive done in recent memory was short ribs from Wegemans some I did ; plain ' no salt , and some I did a 48 hour refrigerated RB40 cure first I can't say how much actual salt was used in the RB40 cure , but both co0ks came out the same re; texture : tender , moist , rare + as I like the taste RB40 adds to meat , from now on Ill use that cure for personal taste reasons the meat is not salty , and has no fish-ey taste. not sure this is helpful , as it might be important to konnw how mush salt Im actually using w the RB40 I have plenty of these in the freezer , so I have to eat them up before i do more I will add a little more RB40 w my next steak SV'ds then again I did not measure the RB40 I just put a thin even coat on easy side and it was absorbed. I might do two even coats , the second after the first is absorbed I encourage people to try this on a small batch to see if this taste is for you

those little cups are still looking good !

based on my Personal Taste of Beef ; supermarket choice , paying attention to price and marbling and indeed if observant , one can sometimes get decent marbling at the supermarket I can't imagine a better way to enjoy this model of Beef , w a RB40 assist . tastes do vary .

did I miss the RB40 Experiment ?

for ease of schedule , I see nothing wrong w cooking whole from Fz. as rare ( 130.1 ) would be nice. one can trim after cooking , which might be easier. I prefer doing Kitchen Work in the kitchen not on the plate.

Free cinnamon sugar a Penzey's + a few other deals. check their site or subscribe to their emails

Anova now sells a stand : $ 25 USD I let mine stand in a dish-holder-dryer then put it away when dry.

Anova down to 84 $ Anova Culinary A2.2-120V-US Sous Vide Precision Cooker Bluetooth

Fine eyes on that Dog looks like (s)he was enjoying a romp in the Swamp first I know that , as I had a dog that loved the Mud at LowTide.

And Ive got nothing as I had no idea but Im Hopeful ! that says something These Days !!

@Shelby nice look for a cut of beet that has good marbling tastier on Sale ! but no mater consider the Rotuts 2 day dray aging or even three ! in the coldest place jun your refig when I get close to using my NYstrips from Wegamans Ill going to go Full Throttle and do 3 days in the refit the next time w a bit more RB40 Yikes !

@Shelby Ive forgotten have you tried the RedBoat40 Rx on decent , well marbled Meat ? esp on sale Meat ? consider it. tasty I think

Im not a mixed cocktail person I did study the Daiquiri some time ago dark , tart what Id do if you can not keep your Bar and choose not to transport S. the last day get a few gallon jugs very clean mix in the remainder up and take it Home "" The Manitoulin Remainder " cocktail has now been invernted just saying you could spray it on Bugs and the like if you didn't enjoy it

@Anna N " brought back up to temperature slowly in a bain marie " you will do fine in the CSO on steam-bake at what ever temp you think will give you the same results Id tent the ramekins so their is no ' rain ' or condensations on their tops if you are not actually cooking anyting and the steam-bake Fx keeps the items moist why not go a bit lower as the only Ba.Ma's Ive ever used can't really get to 212 F ?

300 F for a BainMarie ? typo ? live on Saturn ? I can't imagine how the CSO would kill this at 300 steam but something is wrong asking g for a BainM for 300 F [ ed,: Rotuts as Sooooo tempted to call a BainMarie a B.M. but better thought prevailed ]

OK as I have some Fathers Bits to use Ill place an order I might not get to the beans until it cools off a bit but I do love Bean w Bacon soup maybe time ( i.e. Sept. ) to make my own hopefully , in an iPot after careful study.

taste the sherry and the WW. only a drop or two go for tart-ishy fruit.

Rats did not know about this but now I do. I signed up ! to wait !

I also use the top of the CSO

very unusual to have a crispy SR fry Ill look for them found them here : https://www.alexiafoods.com/sweet-potatoes they are available in my area !

I follow Amazon , as it is an interesting company this is an unusual article It has a different balance than most of the huype and I think t mentions PD so Im passing it along : https://www.wired.com/story/the-false-tale-of-amazons-industry-conquering-juggernaut/

yep , same here.