rotuts

@Shelby your are quite the expert thanks for carrying that the water dip must have been the Key.

Shrimp + Youth is a bit different than ground Sodium Bombs BTW : where exactly are those two buns ? the buns are the killers I think expanding , expanding , expanding

Some time ago I had 4 roommates in College everybody ate at a central cafeteria w 6 different dining rooms w the same decor and food some times on Friday there was Fried Shrimp lets say medium or so , batter crispy but not overwhelming to the Fried Shrimp Experience you could take you plate back to the Line for sends , thirds or 33's I suggested we have a Shrimp Eating Competition no prizes you had to leave just the tail on your tray for Verification , if need be I of course Won ! 119 confirmed shrimp. second place : 79 etc. I did note at about S # 45 one's mouth became a bit dry small sips of Ice tea or what ever helped that. on the short walk back to the Dorm , no real issues they a lay down in my bed , and not really in any pain became a bit concerned ? was I about to die , later ? worked itself out,

I do love the cocktails the LL's make even though I don't drink them no particular reason I did study Daiquiri's for a bit some time ago dark r(h)um ones back then the really good r(h)um coast < 5 USD for 750 Barbancourt 5 star and many from St martinique

Ive actually seen the WeinnerMoble Once quite some time ago maybe this one its in the Ford museum Detriot.

@Yiannos "Do you just smell like hot dogs all the time? "

I decided to mention this here , as its at least " fast " : https://www.aol.com/article/news/2018/07/05/counting-error-nathans-famous-hot-dog-eating-contest/23475644/ only in America. digital rep[lay comming and at least a million dollars we're wagered I have no idea why the contestants are still alive.

looked up " cook's brand " fish sauce as i had not heard of it found this though ; https://ourdailybrine.com/fish-sauce-taste-test/ is CB brand $ 15 more than RB40 ? RB40 is $ 4.49 ( 250 ml ) at Tj's and $ 7.++ at WF across the street

thaw two out in cold water . pat dry and go for it before the refrigerator gets too full unless its already too full No of the PC Id say unless it comes in a really nice box

BlueCheese + Ripe Pear = Heaven maybe some tawny port ?

@Nicolai personally next time try adding a few tart pickle slices half sours ? on the sour/crisp side ?

room temp cherry what ever might be nice perhaps with some Crumble ?

just to review : fantastic Cheese Spread ! bit and pieces might be good in an AM omelette or a CSO Toastie just saying

Im going to be on top of this as soon as the weather breaks vis Total Wine I got close once ..... couldn't find the Campari or perhaps the Vermouth Rouge but I do have this on my Desk Top :

I guess it's possible that a was the Beginning of the End of Corning re cookware. nice telescope reflector glass they made , though 200 inches !

I think w this method you get both flavoring and drying at the same time. next time Ill try three days on the rack. the 3d / 3 d might be more intense can't say to review : this is the sandwich shot ; save that jus to add to me meat in the sandwich ! two last thoughts ; the meat is not fishy in any way. and its not salty either , but i prefer to add salt rather than subtract Im sure they steaks can take more FS than I used , but I was a bit chicken at first.

Ive done it differently I have not tried the 3 day in bag // 3 day in cheese cloth so I can't say which I feel is better I do two days on a clean rack over a pan in the coldest part of the refirg I though about 3 but more or less chicken out. I also didn't want to go to the trouble of using cheese cloth as I ahd to find some , wrap and unwrap. hard work ! I coat each side and use my clean finger to move the RB40 around including the fast sides then flip and do the other side. I use enough FS to coat each side but leave no pools. 4 - 6 ++ drops each side the steak dries over the 2 days I can see and feel it on each side. I tent w parchment paper but the pp does not really touch the steak I suppose after 24 hours you can flip the steaks but I did not do this all the time. some of the time , but it doesn't seem to be inmprtant the rack was over a 1/3 seer pan and thus about 1/2 inch above the pan when the come put of the refirg I SV at 130 for 4 hours. less time might be fine. Ive chilled the bags and fz or kept them cold for steak sandwiches. I have not had them for a " steak dinner which id use a torch for the sandwiches I cut the steaks in 2 and re-bagged 1/2oved a steak is enough for me for a decent sandwich. Ive also carefully removed all the fat/grizzle from the sides , then cut the cold steaks ( right out of the refit ) in 1/2 as its easier to put the steaks on their sides for slicing thinly. the cut surfaces is flat and works well a sharp knife is nice here i let the steaks come up to room temp naturally before i make the sandwich. no fishy aroma after SV. just FS and nothing else has worked for me , but Id be interested in thoughts on this. the steaks were so good I didn't want to fiddle thinking about s lilght dusting of Penzey's granulated garlic after the 2 days in the refit some day. I did 16 whole steaks total ( 32 1/2 units ) and have has about 8 - 9 so far for sandwiches. love to see what you do and how they turn out. p.s.: several times a zillion years ago I saw the fireworks on a clear night on the top floor / deck of large hospitals in BOS overlooking the basin where the 12 shell is where the BostonPops do the 4th of July concert I could hear the piccolo ' semi-solo ' clearly I was that close. now I just wait at home for the B--52 or fighter planes or B-2 boomer to quite literraly fly over my house on the way to downtown BOS. people get there at the cerack of dawn w a blaket to steak ( ha ha ) out their grid. they are gong to have a nightly fine A++ miserable day : no clouds in the sky , 96 ++ and humid ! best of luck to them !

@JoNorvelleWalker Ive thought of that too that's 13 USD so Id need to see something that I would have purchased at some pout soon for AReallyGoodDeal - 13 only one thing occurs to me : and Anova Stream Oven , 1/4 sheet pan ++ , at least 1/2 ( 2x better ) height more than the CSO for $ 199.00 ( free two day shipping ) = 186 I don't think that will happen the new iPot ? 15 psi ? Ive got a few spares in boxes , so no new iPot so nada.

its going to be easier w a larger diameter cut of meat but can be done w the smaller. put anything you want in the center and roll and tie make sure there is not too much moisture in your filling if you like spinach , get fresh , micro for a bit in a covered container until barely wilted cool , and ' wring dry ' then use that for some of the stuffing if you feel spinachy. its that simple for CkickenBr's I filet open , pound a little between two sheets of plastic the add fillings ( not too much ; I like a cheese w flavor that melts , say Swiss , a couple of slices of Genoa salami and a slice of mortadella or two roll and tie ) 142.5 f for 4 or 6 hours doesn't really matter , but over 4. eat hot after you remove the twine or chill and then remove the twine before you slice for a mighty fine sandwich.

@TdeV indeed butter-fly out the TL or consider a pork loin larger , easier to deal with etc and as tender as you want it vis SV for both after you butter-fly and consider pounding thin-ish stuss , roll up and tie with butchers twine to keep its shape when you move it to the SV bag make sure you note that there is twine on the ' log ' so you remove it before eating. Ive done this a lot w CkBreasts and Turkey Br. just remember the twine opens up all sorts of Adventures in SV Eating the roll , not the twine

CC is probably way o slow for APD

some day Ill make a Negroni went to TotalWine and found a couple of ingredients in those AirLine bottles but not all I know it will Happen when its Just the Right Time and not before how is the weather ?

Wow Kimchi buckets w handles ! Barry ( the town ) must be a serious place Ill have to look around.

@Edward Dekker correct howevver somewhere here even or there one might cut a silpat carefully to fit a pan then ' heat over ' the cut ends to seal them that's different than an abraded surface and no one might put food on the sealed over ends I have not done this for a simple reason : the silpats are stiff , and y9ou can't use them to go up 1/4 " on each CSO's pans edges so they won't trap in the tray " jus " therefore won't keep that pan that clean parchment paper a bit larger than a CSO pan , or any sheet pan will do this and thus earn its place on the pan.

@Okanagancook Ooooooo Ooooooooooo Id like to hear what you think about the FS aging if it interests you from your current ingredients pls try ' fresh bisteka ' as a contrast I see nothing wrong w Fz beef but its a tiny bot different w fresh aged or not but SV first my opinion only.