rotuts

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 ?

@Ann_T wow how did you add steam at the beginning as the tray looks full?

@Anna N the CSO steam-broil works fine, which Im guessing you used one just has to watch it carefully.

@Ann_T Gee Wizz that looks zoo tasty , Im on my way over. Eh ? You might want to move , as I probably won't want to leave. Just saying Fair Warning !

had som,e very nice Brie from TJ's at it peak : BrieTomato Toasties : TJ's home-aged Brie, Tomatoes-on-the-vine , paper bagged aged w apples , Tj's PigsthatFly sourdough not quite enough under the CBO Steam-Broiler tough of torch , better the brie makes this dish.

as I though

@Anna N " tasteless Julia Child omelette " wow. learn something here every day. I met J.C. twice in passing. I didn't know she bought tasteless eggs. I would have mentioned something , at the time

thanks ! Ill do that when i try my first CSO Ck

Cheers Im a big fan of JP here is a Roast Ck Vid : https://www.youtube.com/watch?v=VxlcSzMOG9o If your are a fan of his , as I am I remember at some point he cut some sort of point on the chicken leg , perhaps on the connection close to the carcass , or somewhere else on the leg he said it made for more even roasting does any one remember this ? have a vid for this thank you in advance.

BTW : Not Me ordered the 30 % which should have been 3 %

@Mmmpomps there is a huge amount of stuff here on SV eggs its very easy to get a doz or more to your liking you will have to look that up yoursef as its TaxSeason here. hydration a Must. there is also a lot of info in iP's egs. cheers !

some time ago in a previous century while in H.S. I did a lot of Chemistry. not of course that kind and for two years I was paid for this and an employee of the Said School District on the shelf of the various reagents , not the ones that were under Lock and Key ie full strength HCL , Nitric Acid , K sticks and Na sticks there was 30 % hydrogen peroxide right there on the ordinary shelf. Rocket Fuel it was : two drops on the surface of the lab benches with a toss of KPermanginate ( two very small ones ) on those two drops you could clearly see why H2O2 at 30 % or more was used as Rocket Fuel Wooooosh ! always wearing those Cool Goggles of the time iof course !

there is a key ingredient in MRE's : hunger.

@chefmd let me k now that price when you find it !

Fix the stove follow the CSO price some how and then Punch the button some time ago the cheapest price was Costco for $ 250 based on what I paid that's a case of M.R. !

re: CSO look around for sales , and set your ' strike ' price and get as ssecond if your personal economics can manage it. Im so surprised that BV made the larger Air fryer which is not cheap at all and completely missed the Combi aspects of an oven Anova has it Wind-fall , and good for them but they seem to have lost all interest in their Anova Combi-Oven Bora-Bora will do that to you.

@Shelby I have a mid-lever gas GE ' range ' the igniter for the oven stopped working quite some time ago at that time , the replacement part was $ 14.95 , minimal shipping. I found a place near buy that would fix it , I gave them all the part numbers etc total bill $ 195. nope. I wasn't going to do that. I have minor back issues , but back in the day I would have easily fixed it w the part OK , some MR hydration might have been necessary , maybe a lot I see this now as a mistake of sorts. Id love to have a high quality electric range w and induction top and an oven that was a Combi of course , with reservoirs and not plumbed in P.I is a pain in the Darry Air Miele has a very high end induction top and electric oven , you can plumb it in for its auto bread Fx but its not a complete Combi. I can afford it , and it would be a Sl pain for getting an electrician to add more amps to the kitchen and the Miele why have I not done this ? the Nano-Second the project get completed I gar-rout-teeee M will have a complete Combi version. is you do not want to move to Induction and your range is not that old get it fixed. maybe you know someone that can fix the igniter ?