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I now routinely make turkey stock from my many de-boned turkey carcases the meat I SV i chop the carcass up , and if enough for a ' full ' iPot I make the stock. one hour. I strain and chill there stock in the iPot in cold water , then overnight in a plastic container in the refrig the defat. I vacuum seal in ' bricks ' using semi-0dispossable oblong containters and re-use that stock for a couple of times the next time I have turkey bones to turn into stock very concentrated flavor w/o having to reduce on there stove. I fairly lazy these days on steps like these I did do these things years ago the traditional way but now the iPot , because of its ease of use has gotten me back into this. nice !

it looks like any good quality FR pate might. to me at least

I have noted on my first shipment of the original pans on package was well prepared , and the other one arrived in a bit os shambles the first one had the DARTO sack , the second one did not , but a handle sticking out. can't say if this is DARTO or DHL's handling of DARTp packages. didn't someone here get two separate packages of the same pan and they ordered one ? @Hassouni \ maybe that's your missing pan. Im hoping they follow this thread , as they have ion the past but do not post

Chipotle send me some coupons. there is a new location about 3 miles from me. so I went there and got the three soft corn carnitas tacos. I decided to eat them there as they didn't look like they would enjoy even a short trip to my house, and a free Chips and Queso. Ive had the carnitas burritos and brought them home and microwaved then to get them hot. the carnitas at Chipotle is not fried at the end of cooking , like most Tex-Mex places which for me makes the dish. but it was not bad. the tacos were over all OK : corn tortillas , heated and soft , a little brown rice , some black beans , carnitas the some hot salsa , cheese , sour cream and lettuce. I didn't see any chopped onions the problem is that all the condiments are ice cold. when added to the hot items for your taco the net effect is a cloddish taco. now that queso ; seems like cream cheese w pimento , melted into a hot glop w some green bits in it it was awful . just to review ; awful. I dumped it out immediately . the chips were thin , crunchy w no memorable flavor at all. Ill stick to an occasional carnival burrito and bring it home to the micro when Im too lazy to go one town over for one of the best carnitas burrito Ive ever had : pork crisped up from a small hole in the wal where very tittle english is spoken and all the fillings are home made.

@HungryChris do the clam beds close due to pollution run-off expected with rain ?

And ...................

@Anna N I do like the little Flag :

@Anna N Yikes ! congratulations ! Im not sure the Zorita is in FR but no mater it will be On Your Plate ! Id love to see each time you prepare the Stack of Cans as to what's in them ? and what in the small box w the Tour Eiffel ? nice Im very keen on those ' cans ' MC is sound asleep so he has not seen then thankfully !

@Smithy Food aside but not that far ......... Im very amazed that all your Fine Friends the Companions travel so well ! cheers to all of you !

@Kerry Beal thank you for sharing your trip ! and BTW : should I travel Ill look into AirCanada but from here to Montreal probably only peanuts in Steerage Class.

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.