[Manitoulin — change is in the air.]

If try SV  140 - 145  F until tender

 

Baldwin suggests :

 

130 F 2 - 3 days  med-rare

 

140  2 -3 D Medium

 

160  1 - 2 D  welldone

 

and 175 F  12 H well done quick

[What did you buy at the liquor store today? (2016 - )]

P.S.:  the gin is in the freezer and the other two in the refrigerator.

 

buffing up a Rotary Glass .

 

[Cuisinart Combo Steam/Convection Oven (Part 3)]

Id say your Temp would be critical.

 

120 F or so ?

 

Id SV and torch myself.

 

maybe dilute a little liquid smoke and paint it on the salmon first.

 

looking forward to your results.

[Manitoulin — change is in the air.]

Jaime Oliver had an Rx in his series

 

Jamie's Quick and Easy Food    Season 2 Episode 4

 

I couldn't find the Rx , but i think highly of J.O.

 

its a braise and Ill make it in the fall.

[Manitoulin — change is in the air.]

of note :

 

https://forums.egullet.org/topic/153603-what-did-you-buy-at-the-liquor-store-today-2016/?page=14

 

Negroni Fixn's

 

for later   soon !

[What did you buy at the liquor store today? (2016 - )]

get ready to Yawn  !

 

 

Im a wine drinker

 

but over the years

 

the LunchLadies have finally corrupted me.  these LL's:

 

https://forums.egullet.org/topic/156882-manitoulin-–-–-change-is-in-the-air/?page=11&tab=comments#comment-2161538

 

Im entering the Twilight Zone.

 

and I going to try a Negroni tonight  this evening   later.

 

of note that's  2.250 liters of Negroni's right there !

 

I did note at TotalWine there was Negroni vermouth :

 

https://www.totalwine.com/wine/dessert-fortified-wine/aperitif/campari-negroni-rtd/p/172205010?s=1701&igrules=true

 

seemed a bit steep   more than the Bombay !

 

reporting later on the Drinks ! thread for the first time !

 

 

 

 

[Manitoulin — change is in the air.]

I was going to suggest that both the time and temp for the shank was all wrong

 

but I thought Id let  you work it out.

 

the SVE boys are steak boys.

 

even those cooks need calibration.

 

their strength is in comparing # A to # B etc.

 

I can't imagine going over 145 for meat.

 

even that's a bit high .

 

as we know time will get you tender

 

 

Im sorry it was a disappointment 

[Cooking with "Deep Run Roots" by Vivian Howard]

Id chill or Fz that broth

 

rather than reduce it

 

use it aging for he next batch of cobs

 

I hav no idea if this works

 

Ive done it with the iPot for stock

 

I used that #1 rendition e times now

 

for the water next time

 

I salt at the ver end  :  gravy etc.

 

Soooo Sweet

 

in the winter 

 

@  So Cold

 

etc 

 

for some Corn Chower ( using the Fz kernels )  w some 

 

fathers Hock Meat.

 

did you freeze some peas ?

 

to put in then end  non cooked but heated through w the Soup ?

 

 

[Manitoulin — change is in the air.]

W/O  reading the Final Line

 

 

I knew it was about those jars

 

[Manitoulin — change is in the air.]

Ive found gallon boxes of wine

 

don't last very long in the frig.

 

they must not have ' full measure '

 

[Breakfast! 2018]

@Duvel

 

my ind of brunch.

 

about the best ive ever seen.

[Manitoulin — change is in the air.]

Ive always found that items are cheaper in Lbs.

 

and U.S. [vs imperial ] Gallons.

 

stuff in grams sounds like a drug deal to me

 

the collection of blue cheese is driving me crazy.

 

I may have to venture into a real cheese store soon.

 

Tj's has most of what I enjoy these days.

 

but if it itches , gotta scratch it.

 

87 F right now

 

too warm for a trip to TotalWine for Negroni fixin's

 

but soon

[Dinner 2018]

@Nicolai

 

drooling

 

as usual !

[What Are You Preserving, and How Are You Doing It? (2016–)]

I am so well informed 

 

but Soooooo

 

backward in my Results

 

 

just to be clear :

 

have your heard Corn Grow ?

 

its a very real thing

 

does not help you

 

for any results

 

dans le plate.

 

its sounds like  lower frequency "  squeaky "

 

and Ive heard it

 

way before IU developed  M.R.

[What Are You Preserving, and How Are You Doing It? (2016–)]

@Shelby

 

Big WoW and a few Kudos for the Corn and the Freezing

 

Ive thought about that for several years

 

on the 4th July and Memorial day , corn dans le Huske if uch cheaper in NE

 

I have had visions of getting a few , and doing what you've done

 

and enjoying the Results in Jan or Feb after a Massive SnowStorm

 

after Ive Frozen to Death

 

after Snow-blowing

 

good for you

 

maybe some day.

 

not to make your day longer

 

re : Deep Run Roots

 

have you ever made CornCobStock ?

 

Id never heard of it before

 

just and idea .....................

[Frog Princesse in Santa Rosa, Napa Valley, Point Reyes (2018 edition)]

Im in full agreement w MC.

 

and Ive read similar views in several places.

[Manitoulin — change is in the air.]

this one ?

 

https://www.youtube.com/watch?v=jXBig_vTp90&t=274s&frags=pl%2Cwn

 

 

look forward you your comments.

 

 

 

[Newfoundland Re-Visited]

not that this is really revenant in Newfoundland

 

but

 

there are a lot of interesting names for towns in the Amish country W of Philadelphia

 

you can look for them yourselves

 

these are real places.

[Manitoulin — change is in the air.]

nice meat haul.

 

what is the ' roast - type cut '  in the center ?

 

thanks

[Breakfast! 2018]

I used to grow tomatoes , as many of us have

 

I recall that white line in the tomatoes might indicate a Ca deficiency 

 

or another deficiency  

 

I can't recall .

 

its not so much just under ripeness .  it does not go away.

 

I tried to look this up , as I recall getting on occasion

 

it might not vbe Ca so much as uneven weather conditions and watering.

 

it does not ' ripen out '

[Manitoulin — change is in the air.]

Id like to hear a bit more about the mussels.

 

are they frozen ?   

 

if not , how are they packaged ?

 

and re :  

 

https://www.burtfarmmeats.com/uploads/1/4/1/2/14128780/retail_price_list_march_2018.pdf

 

Prime Rib is 10.69 / lb

 

is that " Prime "  Prime rib ?

 

they don't use Kg. ?

 

hopeful there be pics.

 

interesting fresh sausage list

 

no Bangers ?

 

[Manitoulin — change is in the air.]

that's the way Id do it

 

however , on some sort of show that was decent

 

it was noted that you get more juice out of citrus id you reverse the 1/2 by

 

placing it in the juicer  pulp side up to start , then in the end revering the fruit

 

simple to find out

 

just cut an item in exactly 1/2 and try it each way and note the results.

 

best done I think before  too much ' mixing ' is done

[Manitoulin — change is in the air.]

I really do like Big Blue.

 

do you juice  pulp side down / rind up   

 

the other way around :  so that in the end the 1/2 citrus is reversed  i.e. inside- out ?

[Cuisinart Combo Steam/Convection Oven (Part 3)]

I wonder where BezosBot spotted this price.

[Manitoulin — change is in the air.]

it might be buffed up a bit

 

with a "" face "" on the front

 

two eyes , nose , smile 

 

etc