rotuts

if you like lamb fat , fine some do nit. if you can manage it , Id try to make lamb bacon : seasonings , brine then perhaps cold smoke and treat like Pork Bacon it might be a bit of work as I don't know your interests and culinary set-ups. BTW Welcome ! all answers to questions re: whats on Your Plate , are somewhere on eG.

@gfweb excellent book. read it a long time ago. the " snowstorm " , and the required exam , transformed Ruhlman for the better.

your fat won't get melty at 145 I think. you will just have juicer meat.

they were sampling this alongside some pulled meat on some bread Its Hot and Sweet and I liked it. Im not so keen on sweet but this was nice.

if you didn't care for the done-ness was the problem toughness ? try 145 for 3 days , then smoke next time. you won't get as much jus , so moisture would stay in the meat. just a thought.

@Hassouni you bet I use every once of Benton's bacon Father's Hocks and BaconSeasonings is different in a complimentary sense Id advise you try it shipping cost is an issue so get 2 sets of each and take your time.

the hocks from Fathers , after cooking in the iPot are hammy and the stock not too salty there is some smoke, but its not powerful the bacon seasonings are very very smoky. interesting idea : to call Fathers and see what happens to the next , jowl etc if you do , please post here. Ive called them, a couple of times and they were very helpful on the phone. it did not occur to me to ask about smoked necks etc.

I have had that same cookbook from BC my mother used it in the '50's with notes etc If I do still have it its in a box somewhere but BC started me in cooking I remember that book to this day. a fine book it was and still is.

@liuzhou very interesting as delicious this might be its not going to happen i9n my area or where ever i go in the weeks to follow but Ive very pleased that I was offer raw shrimp a few times as they are so different from cooked , lightly or not and then there is the Uni of the Sea a lot comes from Maine and rapidly transported elsewhere best dessert anywhere Id say.

@KennethT your Sushi etc dinner looks excellent I approve of your dessert choice Ive only had raw shrimp a few times , while at the sushi bar , not a table as a sort of chef's choice it is Sooooooo delicious . it barely reminds me of cooked shrimp.

I prefer lower temps for longer in the belief that more ' jus ' stays in the meat at those lower temps. Baldwin suggests for medium-rare brisket 130 for 2 - 3 days. Ive never had rare , but tender brisket . but I think its possible w SV and not possible otherwise. might be good , or not. hard to say. I do think brisket has always been overcooked as methods to get it tender related to temps not to time alone. next time you see a similar deal on brisket , try 130 x 3 days , 135 , 140 , 145 and report your results ! as the temp increases you probably then cut down the time accordingly.

cut it into 4 pieces use any ' rub ' you might have or make one up , and maybe different on each piece Franklin of Franklin BBQ uses only fresh ground pepper and salt for brisket Id do one that way and the others w granulated garlic etc etc Id do 135 F for 48 and do all of them and rapid chill and freeze what you can for later just reheat at 135 until hot. you won't get any ' smoke ' just doing the above Id smoke after cooking , but many seem to do before and after smoking. I can't say what the result would be is you took a little liquid smoke , and carefully diluted it a bit and then painted the brisket cut , let is soak in and then add the pepper / salt rub Im betting that would work. but I have not done that myself.

for 1 lb bag of dried beans how much F's Baconseasoning did you use , fat + Meat ?

those BB look deliucious would you share your Rx ?

@Shelby congrats to the FisherPersons I too love walleye. have you ever thought of brining some of the filets and smoking them ? Im a very big fan of cold smoke rather than hot ie Lox vs falky salmon that was hot smoked. granted that fresh water fish have to be dealt with differently that Sea fish. think about it.

Meal kits or " cook at home , as We've done most of the work " is clearly main stream in supermarkets , if those markets are in a certain economic demographic. as margins are so thin for supermarkets , Im guessing these kits have much larger margins. if they are successful

Penzey's sale :

apparently there are tables that tell you the number to use to set the emissivity Im guessing that # 2 of the two links has that extra feature and # 1 does not for 2 dollars more Ill put # 2 on a list. I refuse to buy Prime. saved me $ 20 just now !

@blue_dolphin perfect " sandwich-roll " egg Id say.

OK : https://www.amazon.com/Etekcity-Lasergrip-1080-Non-contact-Thermometer/dp/B00DMI632G/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1527166463&sr=1-5&keywords=laser+thermometer vs https://www.amazon.com/Etekcity-Lasergrip-1080-Non-contact-Thermometer/dp/B013X0NQT0/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1527166463&sr=1-5&keywords=laser%2Bthermometer&th=1 as far as I can tell #2 adjusts emissivity : black pan is different than a nickel pan thoughts ? a long time ago I almost got one to " test " the temp of my wood stove then relized the WS was " Hot " and , well that was that BTW there is a magnetic temp thing-ey on the top of the WS. if the WS gets too hot it damages the WS but lower than that its all good. after all , the WS does not have NaturalGas injectors I can turn on to get it to " Just Right "

there is a store several towns over from me. I rarely get out that way , so order on-line one fine thing about the stores , is you get to taste everything if you like. I almost always ' refresh ' my stock when the shipping drops as i don't need to order much to so that. Ill look over what I need and place an oder soon

I don't have an IR temp gizmo Ive always thought that measuring emissivity of the items was too complitcated I have black pans , and shinny nickel pans

Penzey's is having a sale starting at 6 pm E today it might be via email here is a way to sighn up for email http://spices.penzeys.com/coupon.html?mkt_tok=eyJpIjoiTVdNeU16QmxZVFl6WkRBeiIsInQiOiJjOW11b1V6Z1NhSUY1eks5OGd6NnVrREUzbm01ckJHQ3JESjJiVk5VUHlEOEFxdzFFTVZQM2g1OU5JY3FJWEVWVGlzK04xTHk3NnVTd1wvcUJhVkdtTzBhMVFTQXo5amlpZlBBVGE4Vm5wVERRNnQzUzVkM1lNWmJTa0kyT25VcmYifQ%3D%3D Ive gotten the bulk of my herbs and spices from them for a long while. Ive noticed a significant blip in their sales apparently there is a boycott penzey's movement as they have chosen to speak out politically any way , there it is. there is also a free shipping w 15 $ purchase , rather than 30 the usual.

@CantCookStillTry mighty fine looking tranche of cheese !

Ive been getting the 4 pack's of the center cut strips , vac-pouched. I ended up getting now pack a week and doing a RB-40 2 day refrigerated ' aging ' and then SV and freeze for Future Eating. it very much suits me for Beef. today I looked further into the Meat-Case and the have Black Angus vac packed meat. I didn't exactly Yawn , but there is it. one can get BA meat or not. for me choice is choice and Im careful to look for the best marble9ing in the case. however what I found interesting in the BA section , they had several cuts that are difficult for me to get in the burbs : hanger steak and skirts. I did not ask and it did not say on the skirts if they were inside or outside. they and a lot of hangers. there was a bit of sticker-shock on their prices , etc but I can't buy these unless i travel into The Big City and go to a bespoke butcher S&S sometimes has vac'd skirts , but they are clearly the thicker skirt , and I prefer the thinner. I do wonder if the 'Burgs Wegman's will survive. I do go early and on off hours. not a lot of traffic at those times.