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Everything posted by rotuts
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A toxic fish https://en.wikipedia.org/wiki/Fugu a delicacy in Japan as sashimi . but the Emperor is forbidden from eating out. just in case .
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@TdeV The fugu of the bean world ?
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A week in Lombok and Jakarta, Indonesia
rotuts replied to a topic in Elsewhere in Asia/Pacific: Dining
thank you for taking us along on your trip. enjoyed it all. -
@Susie Q pressure cooking is a technique , not a particular appliance. after a bit w your stove-top model , you will find the technique useful fora variety of things. the iPot does them all , and perhaps a gbit more very convieenietly , by pushing s button , snd then waiting for a beep. no supervision necessary. keep you eye on iPot sales. depending onyounuse , when the 6 qt ' original ' or ' original + ' goers on sale , you can make the move. consider the steaming basket insert as a must add on. take your time . no hurry
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@Cyberider its a bit odd they sell out at your Local. seems the freezer has similar sauce a my Local nd @weinoo 's interesting the item next to the potatoes is the same item next to the potatoes @weinoo 's. maybe they use those potatoes differently in AZ ?
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my preferred FileServer is down today . but as soon as it Up again , will look into this. thanks for the tip.
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Market Basket has almost identical looking Fz HB's as I only go to MB and Tj's , that's 100 % of the store I frequent. although there is no MB in AZ , Im betting any chain has the same. however a more interesting question : why does your Local sell out ? have you asked the staff ?
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after cooking , any easy way strip off the met and put in a savory // creamy casserole or iPot a fw t a time , w water just to cover to make stock. re-use the stock several times to get concentrated stock freeze after defatting for later use. no white meat , b ut tasty.
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https://www.spokesman.com/stories/2022/mar/15/bacon-buying-guide-heres-what-uncured-center-cut-a/ from google.
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@liamsaunt what is voodoo style ?
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@ElsieD Im sure you know this , but just incase: Ive made various things w yogurt in the past. generally went w low fat // non fat. full fat was generally better in the end .
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@OlyveOyl Wow. the idea od cantaloupe sorbet made w fresh ripe cantaloupe sounds so good. + the C.de.M delicious .
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@blue_dolphin colorful , tasty . hot dogs.
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@TdeV interesting points . how did the 3 day 133 f turn out re tender // pull apart // etc. ? in terms of an ' open ' fully saturated environment for low and slow: the meat will contract based on the temp of the cooking . w the SV bag the ' jus' says in the bag , and is not released to a larger environment. so far , Ive seen no posts from members w the Anova oven on low and slow in terms of that jus. its going to go somewhere , even w the high humidity not to the cooking environment as its already high , so hopefully a pan by dryness I mean the mouth feel of braised meat , sans braising liquid. the best braise , in terms of flavor , Boef w a really good burgundy , ie these says . 100 USD +++ ? not the 30 yo you've had in your mcelar ' since birt and not think that bottle of Pinot Noir for even $ 20 UDS is going to resemble the real stuff ... that beef , plain , no sauce will feel dry in the mouth : less internal jus and some or most of the fat rendered. still very tasty as a whole unit . if you chose the oven method , plus consider some pictures. much appreciated by many here , but mostly Me !
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@liamsaunt Nice ! enjoyed those menu's. food looked fantastic.
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@TdeV I do not have the oven. I did a smaller pice from a pork shoulder , 2 - 3 lbs @ 145 F for 24 hours . I don't do meat any higher than that , so Ive never got true pull apart meat. by choice , as I like to keep some of the jus in the meat , rather than in the pot. granted , w pull apart , you mix it all back to gather , so it might not matter and I though 24 hrs was a bit too long , at that temp. it began to think about much , but want there quite yet. if you are after pull apart , you are going to have to go im guessing only , onto the 150 F ++ range. Ive no experience w those temps as I understant i , you want 24 hrs , for planning purposes , so Id suggest 155F , for pull apart. please report back . BTY are you going to use a steam over , or vac's bagged water bath ?
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@palo interesting review Thanks for sharing
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A week in Lombok and Jakarta, Indonesia
rotuts replied to a topic in Elsewhere in Asia/Pacific: Dining
I thought that was the case . the prices on the menu vary from 85 to 125 Im hoping those are not USDollar figures , and can't be Ringgit ... -
A week in Lombok and Jakarta, Indonesia
rotuts replied to a topic in Elsewhere in Asia/Pacific: Dining
what currency is used on those menu's ? -
a while back , the WHPS got an Easter sale S&S rib roast and put it in a UMAI bag . 60 ++ days later it was trimmed up slicing off the dryer outer bits to ge this : trimmed w high heat Yodering said to be tasty , w a bit of a pleasant chew. WHPS still have several bags , so awaiting the next S&S sale for further adventures.
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A week in Lombok and Jakarta, Indonesia
rotuts replied to a topic in Elsewhere in Asia/Pacific: Dining
@KennethT Fantastic . as @Duvel has suggested thank you. -
@JoNorvelleWalker having salted this long wait for cooler weather for sure. Is an autumn cheese . by then , you will sort out the slicing. which needs careful attention.
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For me , locally , and when in CA in the peninsula where I grew up visiting my father I had access to better sourdough than traditional french. that's a good point.
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Ive been getting Campari tomatoes from Tj's for quyaite a while . mother onion , based on my degree of shopping is MarketBasket , bu choice. Tj's were a bir better , so Tj's they change in several cycles out of synch w real weather no matter : I avoid any yellowfins color . and indeed , that can clear up in the nest week. however , the best , of really very good dependable tomatoes , comes when the tomatoes themselves are larger . like in the last 10 days or so. and Im sure each Tj's gets its Campari's on its own unique schedule but these : do very weak kept for 4 6 days. I usual always keep the tomatoes for 2 - 3 days but longer when they all get to this size , really adds an aroma boots. the sliced tomatoes you see are similar sized , and kept 5 - 6 days . they actually have tomato aroma. so if you follow the Campari Seasons ( they have many ) at your Local if you see larger ones , keep them a few days longe and yeas buy 4 packs instead of the usual 2 . etc enjoy