rotuts

@kayb Grill Grates Forever ! yours might need a ' brushing '

Gee Wizzz @MRE where have your been ? Yikes @ great stuff ! ome Kudos is going your nway from me ! P.S.: no Cuisinart Combo Oven wait for it and get it Tomato and cheese toasties ? look forward to them cheers again !

Anova $ 79.99 Anova Culinary A2.2-120V-US Sous Vide Precision Cooker Bluetooth this can't last too long . wonder where the price-match came from ?

@blue_dolphin Wooooe Woooooooe Gala when just right is to die for I miss them so much ! too much MR for me now so that I might forget and indeed I got them in Ca in the Bay Area when I went back to visit my father

@blue_dolphin what a shame. looks like something that could be quite tasty ! I tried these : sorry for the glare . they demo'd a similar chcc-dipped ccokie a week or so ago and I always try to wait a day or so those were Soooooo Goooood these were also very very good. no pic of the individual cookie , I inhaled them looking forward to the brother or sister of this one. cookies like these I do not need !

wow not that I know this Im guessing it works just as well as the next versionj w the handles that changed iPots and made them maid stream should one need an extra oor 2 ncie

indeed Cheese Skirts are the best the best you can even make them in the Micro or the Old Fashioned Way [ ed.: after good quality non-stick pans were perfected ] on a not- stick pan " Stick " around so you do it right.

@Shelby what are the pans you used ? as @lindag suggested doubled ? can you ref the Rx ? thanks its Sooooo Soooooooooo hot here , im thinking of baking bread in the CSO ( outside ? )

@Kim Shook nice. next time , if you like tomatoes , what ever you can get lightly toast the bread first , say 1/2 way done add the sliced tomatoes , then the cheese of your choice and steam-broil until the cheese suits your taste] wait a minute or so for the bubbly cheese to get to " Mouth Temp " and dig in !

@mgaretz Nice ! my question , and its not a ' loaded one ' is : was the meat ' dry ' isn " Ive found meat iP'd , at those temps . squeezes out enough ' jus ' that the meat has a dry feel in the mouth same as a standard braise , which is said to be better the next day possibly so some of the ' jus ' migrates back into the meat.

re: CkBr : the issue might be the temp selected . CkBr SV varies tremendously based on bath temp alone. although this is about TurkeyBr : https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html results are similar w the same variations for CrBr. 140 is too underdone for me , and 145 leave the CkBr thinking about being dry wo 142.5 works for me and works very very well

here is my take on MiracleWhip vs Hellmans or the W.Cost version : its sweeter thanks to Aldi I have a Clone of MW : Id suggest adding a bit of sugar to the RealDeal make sure it dissolves so there is not crunch MW Toot Sweet !

WoW Fz cabbage new to me does some of the moisture get Frozen Out ? Id prefer that to ' salting ' as at some point in All Our Lives NaCl might not be the best idea cheers

Oooooo ! Oooooooooooo ! that's the Cream on top of my Bucket list I have one town over two Brazilian butcher shops based on SVEverithing I hope to get to them sometime for a Nice picanha from them sometime soon Fall ? Ive got a lot of " Chew Down " in Fb and Fc down stairs. Bon Appetit !

the above applies to turkey breast , which is very inexpensive when whole fz Tb's go on sale just bone out the two breasts , ( I cut easy br, in 1/2 as they are large ) SV , chill , freeze you can also make much tastier , and much much cheaper ' roast beef ' for RB sandwiches.

@MetsFan5 SV will solve most of the problems you mention. currently the Anova is $ 90 on Amazon Anova Culinary A2.2-120V-US Sous Vide Precision Cooker Bluetooth, Immersion Circulator, 800 Watts it was a few dollars less a few days ago. a very good price you can use Freezer Zip-locks , rapidly chill several similar items you Sv at the same time and freeze , then reheat from fz. SV is excellent on saving time , you SV unattended , and all you have to do is re-therm all the information you might want is on eG

I don'r remember commenting on this , other than wondering if very long cooks i.e. 48 - 72 hours give fresh meat a cures taste ie shoulder for 48 - 72. I was wondering if salt @ 130.1 behaves differently than at room temp , i.e. traditional corning. sa the meat at 130.1 has started to denature some components. I have not done shoulder in a long time as I feel the different muscles react differently the only long cook Ive done in recent memory was short ribs from Wegemans some I did ; plain ' no salt , and some I did a 48 hour refrigerated RB40 cure first I can't say how much actual salt was used in the RB40 cure , but both co0ks came out the same re; texture : tender , moist , rare + as I like the taste RB40 adds to meat , from now on Ill use that cure for personal taste reasons the meat is not salty , and has no fish-ey taste. not sure this is helpful , as it might be important to konnw how mush salt Im actually using w the RB40 I have plenty of these in the freezer , so I have to eat them up before i do more I will add a little more RB40 w my next steak SV'ds then again I did not measure the RB40 I just put a thin even coat on easy side and it was absorbed. I might do two even coats , the second after the first is absorbed I encourage people to try this on a small batch to see if this taste is for you

those little cups are still looking good !

based on my Personal Taste of Beef ; supermarket choice , paying attention to price and marbling and indeed if observant , one can sometimes get decent marbling at the supermarket I can't imagine a better way to enjoy this model of Beef , w a RB40 assist . tastes do vary .

did I miss the RB40 Experiment ?

for ease of schedule , I see nothing wrong w cooking whole from Fz. as rare ( 130.1 ) would be nice. one can trim after cooking , which might be easier. I prefer doing Kitchen Work in the kitchen not on the plate.

Free cinnamon sugar a Penzey's + a few other deals. check their site or subscribe to their emails

Anova now sells a stand : $ 25 USD I let mine stand in a dish-holder-dryer then put it away when dry.

Anova down to 84 $ Anova Culinary A2.2-120V-US Sous Vide Precision Cooker Bluetooth

Fine eyes on that Dog looks like (s)he was enjoying a romp in the Swamp first I know that , as I had a dog that loved the Mud at LowTide.