rotuts

@Hassouni I have not done this myself I think a few people have had Bentons' https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=awch and if they see this they might chime in.

if you buy large quantities of any vegetable oil consider refrigerating it if you do not use it promptly use you own definition of ' prompt ' it oxidizes and that oxidized taste may or may not be what you are looking for eventually taste a freshly opened bottle vs what been sitting around for a while or longer. then decide which you prefer. and indeed EVOO ' over all ' in this country if more often than not ' Tunisian Crank-Case Oil ' I like TJ's Kalamata from Greece I decant a few oz into a squeeze bottle and keep both the smaller bottle and the original in the coldest part of my refrigerator. it ' solidifies ' I warm the smaller squeeze bottle w worm water or a brief 'Microwave.

@Anna N this ? http://www.mapleleaffarms.com/prod-duck-bacon

what could be better than easy and outstanding ?

@Anna N I have been Sooooo waiting for that pic and review. thanks

@blue_dolphin pleased you are Top Of Things not so pleased you didn't chose to do the Right Thing and do my Taxes should you chose to move into a New Dimension of Deliciousness this would be one of Many. would you order and I do not work for them Id consider the Min order : two sets of Hocks and one of Bacon seasonings that's what I did as the shipping charges were pretty much the same. Hocks and Bacon Seasonings are quite different. delicious in their own way to be determined. if you want to deal with Smoked Hocks / bacon seaonings in CA being a Native Son keep the extra in the Refig or freezer

@Shelby if you are not going to submerge the Hock use only one cup of water. I do think at some point " Hocks and Bacon Seasoning " thread might be nice after Tax Day here for sure.

@kayb google this : sous vide eggs charts its all there , some where . yu can pasteurize an egg or many at 130.1 F it comes out as if it were an uncooked egg more or less. it s bit more for a cooked but runny yolk. you can indeed make Hollandaise w just yoke , add- ins sv in a big its been done here the you just cut a bit of the bottom corner when cooked and squeeze out onto your a , or B , or C. but you can cut out the Middle Stuff , and squeeze it out Right Into Your Mouth ! not that Ive done that

@Shelby how was the salt effect from pressure steam ? i.e. above the water ? I think you did , but just checking after ' its ' cooked do you think letting the meat / skin perhaps off the bone but in big chunks benefits from spending a night in the broth in the refrig to add moisture back into the meat a la braise ? maybe , and im wasting your ' Stash ' put the meat not on the trivet , as that adds water but on the side to just cover and 30 min HP nat. release ? a little less water , then keep the skin , large chunks of meat in the stock over night ? the bacon seasoning is really potent as you noticed. maybe Ill roast come coffee , and cook some ends : Nirvana Itself : a CoffeHouse that does CountryBacon !

daffodils from the garden make any breakfast better.

with daffodils from the Garden ?

I thought Ive read in the past that sugar-candy was made in an un=lined copper post as there was some sort of reaction w the copper . I could not find this on the internet , but found this : Copper cookware without coating by BAUMALU and de Buyer Copper pots without coating are particularly suitable for making jam. Jam pots and the so-calles "Poêlon à Confiseur", which pastry chefs use to make syrup, caramel, chocolate, etc. because of their excellent heat conductivity, are not tin-plated. The melting temperature of sugar is at over 180 °C and would damage tin coatings. In order to avoid the formation of verdigris, food should be taken out of an un-plated copper pot after cooking and not left in it to cool down. I guess its for coppers heat conductivity I was thinking of egg whites I guess https://www.thekitchn.com/the-science-behind-whipping-egg-whites-in-copper-bowls-221943 Beest me on the polenta.

Yar saw that myself though one pic would be enough to focus on. still betting i was delicious " as is "

This ?

@gfweb *&%#&^%@#&^$&# you are suggesting i take my BVXL put it back in its BB&B box take it down to BB&B [ed.: its not that far , no matter what he says } and do a bit of Huff and Puff and trade it in for a https://www.bedbathandbeyond.com/store/product/breville-reg-smart-oven-reg-air-convection-toaster-oven/1060538871?Keyword=breville smart oven air wow Sooooo much work to do. like the gabagool Ill have to review The Sopranos Complete on one of my may HD. weasel

learn something every day here Kudos to @blue_dolphin

I don't think the ones from Tj's say that. I was of course wrong : I have one packet of wild salmon. it says ' remove all packaging ' as the first thing it seems reasonable that the plastic is ' food safe ' Im wondering if they just want to make sure you don't cook the fish ' in the bag '

Please post your results i do feel after every thing cools down every thing , skin and meat pulled off the bone should be cooled off in in the jus and refrigerated as if a braise. Id like to hear suggestions that are better, i.e. much more flavorful and Id adopt them instantaneously

Ive re-Thought the Hocks Ive have from Fathers Ive done one in the iPot ver nice here is my suggestion for the next : the bacon trimmings are very intesnce the hocks Ive done one this way : in the Ipot put a hock on the trivet over enough water to just cover iP on high P for 30 min with natural release. I saved the 'stock ' after peeling off the skin from the hock I foo this now : take out the cooked hock peel off the skin and then gently remove the meat and place everything back in the water w/o the trivet and cool quickly let all that keep over night chilled as if a braise. then save erecting !

@THS thanks for that tip I love it ! @DiggingDogFarm Ive been watching Laura @ Kitchen for some time enjoy it

if people don't know about this show : https://en.wikipedia.org/wiki/Great_British_Menu I have not gotten around to seeing S 12 Ive learned a lot from watching the chefs. technique , etc. the format has evolved over time the show Achilles Heel is the theme way back , the ingredients had to come from the Chef's home area , etc over time its developed into elaborate props that I feel detract from the food. I do enjoy the banquet show , as you get to see what's involved in serving 4 courses to a large number of people. early on , this show made a name for many winners. must be quite a treat to eat in their various restaurants I highly recommend this show. I have all of them on a Harddrive. you might bee able to see some segments here : https://www.youtube.com/user/greatbritishmenu I didn't realize so many segments were on YouTube. Its the RealDeal RabbitHole.

why not try the SaltCure ,then drying method noted for DuckBreast : https://www.youtube.com/watch?v=-k9b6ZwFn-k&app=desktop you would essentially be making Lardo said to be delicious can't say if your jowls are up to it but at least try one. Jowl Largo is said to be a BigTimeTreat it would depend on the ' freshness ' of the Jowls in question. if not so fresh , cold smoke

not really trying to get into Trouble just right now there is then this : https://www.proflowers.com/blog/history-of-peanut-butter-cookies-why-peanut-butter-cookies-fork-marks

@Anna N that's not the duck proscuit you are working on , is it ? BTW , how is that project going ? My interest is that I have some ' substrate ' I might get to at some point

My mother was not a ' great ' cook. she was an outstanding self-made gardner. Stuck a shoot of a rose in the ground , and it id made it , it made it, but we had a home cooked meal every night and my sister and I had a hot breakfast every day before school. she did make cookies : the above pic reminds me of some Fine Peanut butter cookies she made. hers had a singe fork indentation on them : s series of troughs , if you sill so here is the question : how is indentations of some kind so common for peanut butter cookies ?