rotuts

@TdeV interesting points. Im sure sweetness has been studied as an inducement to eat more after all , sugar , salt and fat are the three major food groups , and used in industrial proportions for profit: ' beer nuts ' are both salty and sweet and they have plenty opf fat in them. but I have no idea if everyone eats less of something if its sweet . I dont have a ' sweet tooth ' but Ill have seconds even thirds of a cake w a serious layer of frosting .

here is a pic of a larger sample : these slices are tender , with a very nice light smokey-ness ( the Alder/Hickory blend ) , and not salty at all. each batch was re-bagged after cold smoking w ~ 2-3 Tbs of the bag juice , and the rest of each batch was bricked and frozen as you see upper R . the BJ was not overly salty , and will be used for ' sauce ' and a medium to iPot potatoes/carrots/ cabbage in the future . over all , a very successful project. hope to do it again next year

My Fond-less 8 " pan is more or less middle aged . these pans have done fine service for years. It got a little grumpy when I fried//steamed 2 eggs the other day I think its this one : https://www.amazon.com/Experience-Nonstick-Induction-Compatible-Dishwasher/dp/B000GWK2XW/ref=sr_1_17?crid=3AYTU5NJL10M6&dib=eyJ2IjoiMSJ9.LQlbp87gs0UikU0OufR7hPbxsPsg33PS6VRqFQcuw2HnhnhtLuFyPc33vt0kzKj_Eyj1Cy8tR2wFTc0JbTxdwnT3O26Bi6NpzKa1ppzRQiD3JQ6ZVc0os1l3JOqVOgMLDtX_kxNhu4Gu0ZbmbpKzC7CCErRU0dvK_W6NpTBDKyIfEImqwoG50I1SdS84OtFjFtktaQm2vjEX6CyXqy8c2nbt7TOzCVzbptO4B9HUvU8Anenwym_zK5sacwPDOs0FTZCwORQ57HHXmbv7iKCPpWfGFAQ9J6XrHq2m_FSgtBt7r-69oSEox5eCfrEjDrwWgFyRqeTBT_PgUOneXEHA0gCCHQ8EELYXPJTDjULu5y2Fr6jK0GUIpQKc4KMzB1CimNs3_Vhi1b3bqW3tv4hDyo5Ln-mJ9XKnM0BlvsglKHs0sCiy-Ku2JvYMXhQT4KCR.pyOa5ZnWHJYYjjDPS0Gtdc6jV726dVZYnfheA7Jatf0&dib_tag=se&keywords=t-fal+pans&qid=1741973742&sprefix=t-fal+pans%2Caps%2C146&sr=8-17 this brand has lots of versions . I still recommend this series . the WireCutter ( NYTimes ) recommended this pan recently : its quite nice . I though Id post the vendors Care Instuctions : I really cant say what adding a little oil , initially , over medium heat does . but why not ? N.B. : their views on cooking spray , a recent topic here. its a very nice pan. Ill try my fried//steamed eggs in it soon. Tj's still will sell me one ( 1 ) doz large for $ 3.49. Ive seen various ' swells ' at Tj's put two ( 2 ) doz in their basket . No Comment .

too much Tech no steam cleaning too expensive

another TJ's Naan-ish Pizza-ish , via the AirFryer : one of the best Ive ever made : maybe a bit more lower-salt salami ( from Tj's ) a bit more char , etc and they are always very very good.

I ended up buying two more CB's @ 1.49 // Lbs @ S&S . I could not resist . my current method of SV'ding two at a time works well for me . total cost ~ < 28 USD , and savings ~ > 60 USD . the second set in is the SV//Cooler set up , w one more day to go for those. I resurrected my Weber , for the cold smoking , temp : 36 F outside , clear. started like a charm , but need a bit of cleaning around the gas ' mains ' it has not been used for years and years. the CB , out of the bag : 48 H 140 F.: on the Weber , w the smoke tube raring to go . I have 3 x 5 lbs bags of pellets : Alder , Hickory , and mesquite . each are 100 % named wood. most larger bags are 40 - 60 % Oak + ' flavor wood ' I started w Alder. Weber doing its work . note the wisps of smoke. A little over 60 minutes : they don't look much different , but the aroma is subtle and smokey , and very nice Re-bagged : I saved the Jus , and used a couple of Tbs in each new bag. in the distant past , after cold smoking the meat was delicious , but the edges were a little dry . I remedied that w the addition of some of the Jus. I froze the rest , ~ one standard ' brick ' vac'd for later. Ill use that when I iPot the potatoes//carrots//cabbage for the traditional CB&C dinner . the jus was outstanding . salty of course , but you don't use much , and a bit gelatinous. @gfweb : I took a sample , and did a taste test : Just as I remember it : tender , holds the slice , delicious . there was no Papain effect as I had one time in the past. that's documented , possibly on this thread , years ago. when I had the papain effect , the bags were kept in my refrigerator for quite some time , as I didn't get to the SV'ding until later. Best buy date for these packs is June 15 2025 ! I cooked them before the ' best by ' date , but not by much. don't know if that had anything to do w the papain effect back them no mushiness now. Ill also cold smoke the next batch ( # 2 ) tomorrow AM , and try the 100 % hickory . H has a more pronounced taste than Alder. I might leave the third batch " Regular CB , unsmoked " I wouldn't want to use the 100% mesquite and then find the CB to be two harsh. a fun , rewarding , easy for me to do project . again , sorry for the dupe pic at the bottom . cant seem to delete it.

I imagine children's menus are offered in places where children are chronically exposed to ' cartoons ' connected with food, and the like. the are not meant to educate parents nor their children to new food experiences but to keep the children occupied and quiet .

@Smithy I dont think you can bring older , dried bread back to what you are looking for . consider French Toast as another possibility . soak longer if drier .

at Amazon : and the top says ' salt flakes ' the bottom says coarse texture . but what caught my eye : ' less sodium' the only way it can have less sodium , is to have potassium KCL or another XxCL ?

@Sid Post Ive visited TX several times , as my sister lived there for a time. I completely agree w you about stick burners , a tradition . you can get the same brisket result w a pellet grill , a good one , like the one down @ the Woods Hole Pellet Society . as for coffee , It was the drink , esp real espresso . ground coffee for a rub is a much simpler matter. and for corned beef , SV will take you where ever you want to go , seamlessly , and perfectly , every time.

@gulfporter I have not tried the Dorot ginger . I also keep whole ginger in the freezer , and microplane what I like esp breakfast oatmeal . and slice off thin slices ( carefully )w a cleaver, and add those slices to rice and the like while it cooks. I might try the cilantro and parsley , but Im not sure what Id use that for. did not know there was tumeric . going to Stop&Shop tomorrow for one more CornedBeef . Ill take a peek there.

FastaPasta Pesto-ish : Mise : Dorot Fz Basil and Garlic . TJ's EVOO du jour . Dorot : Highly recommend Dorot's stuff Used to be only TJ's had it , but its at MarketBasket , so might be at a store near your Frozen. they also have ginger , cilantro , maybe parsley . TJ;s walnuts , home roasted , usually used on the AM oatmeal Pine Nuts ? not worth the effort . Pine nuts are authentic , as that's what they had ' in their back yard ' quite some time ago. Ive tried Pecans , as I love Pecans , fresh from Tx , sent by sister no less : a bit sweet. Linguini , this time DeCecco . Nice mixed together outstanding . P.S. : re Dorot : looked them up : https://dorotgardens.com/products/ they have more than I thought.

sorry , @Sid Post roasting your own coffee from premium green coffee supplier once you learn how to do it properly is vastly superior to anything you can buy , because you have crafted it to your own taste on CB , you missed the point , that w SV , time is tenderness , and temp is ' done-ness ' there is no ' stall ' what so ever with SV. as Point is tougher , from the get go , then flat . my apologies for not making that clear.

Point is tougher than flat . it usually has more fat surrounding it , and more fat within the meat. w SV , the toughness issue is eliminated w a 48 hour cook @ 140 F you can cook at a higher temp , for let time and get the same tenderness , but the meat fibers contract more , and the final meat is dryer. these days I get point , in the past flat. I trim some of the external fat off , but not much. in the first week of the S&S sales , they have some mighty fine meat . in the distant past they sold out the initial vendor's supply and for the final days before St.P's actual day , sub'ed in another vendor . that stuff was mostly eternal fat on those points. Shop early , and learn to examine the packages. Ill post more in the actual St. P.'s Day thread , as I get the packets I have ready for their 48 H bath.

I also have it. fine book

@liamsaunt looking forward to your trip. and thank you for the menu's

way back when , after the 48 H SV , cold smoke , rebag and freeze for smoked corned beef reuben sandwiches .

@Smithy I think this deal is only at Stop&Shop. a long long time ago , they had similar prices , then that stopped. this is the same price as circa 2010 or so , when I used to get 6 - 8 of these , or more and SV in a very large cooler. there are pics of that cooler somewhere way way back. Market Basket , which wold be the next cheapest place , has CB point for $ 2.99. other stores are in the $ 4 + range.

@Smithy hope you try the Dona Maria pastes I used to use them in California . think Patel Indian pastes , but Mexican.

here are the first two : Im not sure what to make of the 35 % solution , but , there it is. it might diffuse out BTW large eggs @ S&S are $ 14 + medium are $ 8 ++ each of these are cheaper than doz medium's

and after the above pasta : Ice Cold Milk and Cookies . as good as it has always been. Tj's cookies . Soooo good , bet you cant eat just two . BTW there doesn't seem to he a dessert thread .

Fresh Campari tomatoes , w Basil/Garlic oil , finely diced Parmesan-ish , FastaPasta linguini : mise: Tj's Campari tomatoes , seeded , sliced into ~ 1 " chunks , Penzey's Tuscan seasoning blend . the tomatoes sit w the seasoning , so it hydrates. I kept the seeded juice . Ive seen seeding the Campari's for my Naan-ish pizza , which works better as w/o doing this the pizza might be a bit soggy . decided to do that here , and reserve the juice to add to the hot pasta , in place of the usual pasta water . EVOO ( one of TJ's ) w one unit of Dorot's Fz basil , and a bit of Dorot's Fz garlic. the basil and garlic are not cooked. thawed and mixed only . Window green onions . Fasta ready for the micro , afer adding the water 13 minutes in the Micro , drained . plated , the the juice , the EVOO/Basil/Garlic , then the tomatoes , the diced cheese , and green onion. this was outstanding . I used to my the same sort of dish , all summer long when I grew my own tomatoes , generally Early Girls. this was so close to that dish , as the Campari tomatoes were very nice , and I generally keep two packs on the counter for several days until I use them . makes a difference . I buy based on color , the red-er ones are better , understanding they are bred for color , but the deeper the red , the longer on the vine. these are not the same as a perfectly ripe Early Girl , still warm from the garden but quite close . Ill be having this often , as long as the Campari's are up to the challenge . Fresh , Simple , a bit of Spring , right on the plate.

@Ann_T bet there are going to be some outstanding roast beet sandwiches in the very near future.

St.P's Corned Beef Sale is back ! cheaper than their $ 8 eggs . we do live in unusual times.

AF'd leftover Mayo'd russets . make them here : https://forums.egullet.org/topic/167297-dinner-2025/page/19/#comment-2444980 cut them into smaller pieces , and AF'd until crispy. Also good w red new potatoes . those will be creamy outstanding snack. next time I make them , Ill make sure to have leftovers P.S.: And , fully processed , at home . Mayo does not count .