rotuts

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.

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.

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 !

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 !

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

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 ?

W/O reading the Final Line I knew it was about those jars

Ive found gallon boxes of wine don't last very long in the frig. they must not have ' full measure '

@Duvel my ind of brunch. about the best ive ever seen.

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

@Nicolai drooling as usual !

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.

@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 .....................

Im in full agreement w MC. and Ive read similar views in several places.

this one ? https://www.youtube.com/watch?v=jXBig_vTp90&t=274s&frags=pl%2Cwn look forward you your comments.

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.

nice meat haul. what is the ' roast - type cut ' in the center ? thanks

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 '

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 ?

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

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 ?

I wonder where BezosBot spotted this price.

it might be buffed up a bit with a "" face "" on the front two eyes , nose , smile etc

@JoNorvelleWalker makes sense "" Bazillion is a strong word " nah. its my Initial Unit , the Index now a Trazillion , that's worth talking about

And Im routinely pleased with M.R. P.S.: that might be me , or possibly not for sure it not the LunchLadies