rotuts

never saw a SR in a supermarket that was worth anything at all even one w a decent meat service counter. the only ones Ive down are SV from the new Wegmans.

@JoNorvelleWalker my results were similar : 250 ppm pre Brita , < 25 after. Ive never thought of passing the water through twice. < 25 ppm is fine. Ive had no trouble w an espresso maker nor the CSO

@blue_dolphin please consider passing along your Tab. and then there are Cod Cheeks , and cheeks of other larger fish : salmon ! again many thanks @ElsieD for taking us along !

wow so pleased to see fresh fish / seafood on a restaurant menu near the sea esp when its very very good. seems obvious , but Time Marches On and that is going to be a relic at some point enjoy it while you can.

that very interesting. I didn't know there was a 1/2 anywhere found this map :

Im very much a fan of fruit deserts , w flaky pastry or crumble. I had high expectations for this : came out like this : the pastry was decent , w large granules of sugar for crunch . nice the filling was a disappointment , unless you like a few unripe peaches in your tarte " for added crunch " took the container back for a refund.

made me think of real bangers

just s quick update on my SV - > smoked turkey farther up on this thread I posted about my SV turkey breasts which I first remove the tendons then SV , and then cold smoke on my off Weber w hardwood pellets one of the finest things and easy things I make. in bulk. 8 Fz TB's , about 9 lbs + in the bone I noticed that the TB-smoked were a bit dry after use dint hem for sandwiches and hot for a turkey dinner not that dry , but dryer than the non-somked. there was of course a little jus in the bag before smoking , and for some reason I did not put that back in the new bag post smoke , but added it to some Fz stock I made w the iPot from the carcass I added that back to the new bag , vac's and froze for the last 2 whole TB I did this way much much much juicer than those TBs smoked and bagged w/o the jus. a keeper for me. a bit of a P.S.: after mangling the TB's to get out those tendons , which don't SV well and outs well worth doing w TB and CB I tie them up with kitchen twine to get a decent shape for The Bag. don't forget to remove them each time you use a TB or CB. they can get imbedded in the meat. kitchen twine does not SV well to tenderness

odd : wonder where the 82 USD came from

@ElsieD I high recommend you keep a ' journal ' of sorts of what you've tried in the CSO works well also with th iPot. then you can refer back and change things as your experience grows. I have not done CkDrums so I can't say. but you will love them on Steam-Bake as its forgiving. I use parchment paper , rather than aluminum foil as its easy for me to get locally. pls post your results w of course Pic ?

So tell me about the Old Stone Coupon ? so out of date ? I do have a wonderful item sent to me from some friends but well more is better just in case.

BTW on those Chem-Strips ? I got them so long ago, ( and know bit about test strips ) I got them from the company , probably. As the battle between Cheap and Frugal will always continue ... I bought two containers , 50 strips / container. much much cheaper on the shipping and they were less than priced these days. Ive used 5 strips out of container # 1 just to be sure on the Brita and my Espresso machine my tap water has not changed. the readings out of the Brita have not changed but I checked 5 times I no longer bother. and have not for quite some time.

I think SV probably radically changes tongue preparation at home. bag it , and be patient. you still have to peel it if you don't want the ' working surface "

@andiesenji Ive had tongue loafs similar to what you made made by various single firm sausage makers notably https://www.dittmers.com https://www.dittmers.com/lunch-meats-1 don't see the tongue loaf in the pic, but they made it http://www.hapanowiczbros.com http://www.hapanowiczbros.com/products.php the Krakow loaf had a lot opt tongue in it. I used to fry it up then put it on toast w a poached egg on top. heaven. boy do I mess places like that there used to be The SmokeHouse in my area that was similar then people thought it was unhealthy etc idiots !

@JoNorvelleWalker search hach water quality test strips https://www.hach.com/teststrips the one for Calcium are " total hardness " this one : https://www.amazon.com/Hach-2745250-Total-Hardness-Strip/dp/B007QQZL0U Brita does a fine job of removing a huge amo0ut of Calcium but is not allowed to market its filters as such some sort of Graft and Corruption sponsored , maybe , by other water purifying firms possible Culligan. that was discussed here some time ago. but I could be wrong about that. amazon sells variants

Beard's stock just dropped. let the GB's ripen , for God's ( and my ) sake

Ah , O.K. then more for me.

@kayb fried calamari can be very tender. calamari toughens up if over cooked. https://www.chowhound.com/recipes/fried-calamari-27913 this sort of thing.

I also use Brita water. it removes most of the calcium Ive tested this w chem-strips as I use that same water in my espresso system.

@Shelby Oh Wow am I looking forward to this ! take the FB'd tongue you might trim it off abd do the same or chop and SV or Saute for for Cats and dogs ? you could even dry it for a Full Flavor Treat ! I hope to get to Tongue and Leg of Lamb soon based on my under standing of SV , Cold Smoke etc yet Fb and Fc the two freezers downstairs ager fairly full with SV deliciousness

@scubadoo97 What's going to be your first ' dish?'

something important about the CSO : there is a small tray on the bottom , which slides out from the front. it collets condensation from steam cooking don't forget to pull it out and clean it from time to time and even more importantly put it back in as soon as you can or you will forget. and note that the steam comes out the series of small holes in the back you don't want that steam under your Bespoke cabinets unless or course you've got better in mind enjoy!

@robirdstx Oooooo reviewing Ooooooooooo you didn't just get 300N1 but 300N1C !! I thin k their customer service is very fine. Ive called them a few time along ago you will indeed enjoy the CSO(B) immensely just go back do a steam clean I like Brita Water then get some CkThighs after you see the various repots here just understand the pan that comes with is does not have high walls done let anyone take it out while full of hot fat especially children

then you will be fine if you tent the top and possible put the item on the rack , possible on the tray to buffer the lower heat elements. Id use steam-bake , as mentioned , 250 less than recommended for a conventional over are these the kind of things that have a plastic film on them that tell you to puncture a few holes in first then remove and add more time ? Im sure you will figure it out. after all , you are not going to brown the top in the Micro Im very curous how this works out. im very curious how the MC's pies are. I grew up where there was a one point a MC restaurant. we got pies from them and they were made there. way before Agra-Con bought the label never got to try the pot pies for some reason. this was in the '70's and ' 80s https://en.wikipedia.org/wiki/Marie_Callender's and boy to I love Pie dessert or Pot.

@robirdstx if they say not to use an oven , but a micro , it must be because the shell that holds the food is some sort of item that would melt above temps close to boilings , it a 350 0ven do they say you can use a regular over ? if so , they are worried the items will be too close to the heating elements i.e. a foster over. you might try the oven temps is they allow that with a tin foil loose tent abler the tray and the bottom on the tray , not just the plan rack , on the bottom interesting question. please let us know if the pakagaes allow a conventional over,