rotuts

@EatPrayLove welcome looking forward to your posts we ( Me ! ) love pics. just saying

@ElsieD Nice Rack ! " cooked sous vide @130F for 2 hours " how tender was this ? would it take up to 4 and still be nice ?

it along w vol 1 of The Silver Palate Cookbook changed its times.

Yes ! this stuff ? I loive it tart , not too hot i hope to remember to ask if it ' seasonal ' if so Ill buy a few more

Ill post a few pics from just before the wings Rx its about Filo and how to use it aside from Baklava I made at home this was the first time i made it into triangles w their fillings. Im getting off my chair now ... here theya re : if you can not make these out for review purposes Ill try again tomorrow. If there is a page or two that keenly intreerst you let me know. Im not a fan of eBooks but a Cut-Out in say , Buffalo , say NY would enjoy a study of this book until it might be picked up at a Deaddrop for its journey N.

if it preforms well : get new bricks. Mine is so old Ive forgotten when i got it Id say mid '90's

@dcarch Pooper Scooper ? many very very very Large dogs in your areas ? No ? a soil Fluffer ?

@FrogPrincesse very good might they be better w a bit of crunch ?

I looked it up : in the Index No Scrapple was Killed Mutilated or consumed in this book Its from that's an error but consider this book used better than most you might buy New !

I had this book for a long time I was in PA and went to their place I have no idea where my copy is, i sued it for a long long long time top do their CkWings the leftovers and indeed I make a lot went into my home made ravioli a best if ever : thats the mope or less Rx for CkWings long gnome by if you like having a cookbook in your hand consider this one used from Amazon : https://www.amazon.com/gp/offer-listing/0940159732/ref=tmm_pap_used_olp_sr?ie=UTF8&condition=used&qid=&sr= best ^ bucks you have ever spent just saying

@JAZ than you for your continued contributions ! I do like your idea that a bit less time in the iPot is worth it. what your personal take on the next day traditional braise and the appropriate iPot version as you have mentioned saving it for the Next Day and the meat re-absorbs some of the flavor from the Jus ? thanks again !

@blue_dolphin nice. I should be pleased I missed that post. it these were to be warm , but with some crunch on the Shell ..... Wow if you figure out how to do that , Please Post w a warning ! Ill try not to look !

this pic is this AM : not a lot of Sv going on here , but this in the end-stage for 2 more full TB's boned out and SV 6 H 142.5 then cold smoked as above. there will be no m,ore snow , and its 50 F outside so I took a little of the leftover snow on the deck and put it on top of the Weber. Of I sued other snow last evening to rabidly chill these 8 delicious packages after the SV Ive leaned this : shovel out the Weber , no matter what. move it if less show removal is possible. take your CornedBeef's and Turkeys and deal with them while there is snow on the ground as cold smoking is very very nice the above , you can't quite see it is BalckWalnut pellets. smells soo soo good. I sued Penzeys Chicago Steak , a favorite and saved and Fz the jus. Ill have a sandwich and soup with one of these I did not freeze tonight. I have 2 more Fz TB's and fortunately no more snow Ill SV them , and use some LowSalt Minors Turkey Base w a dusting of Bells seasoning on those for " Turkey Dinner Tonight " alter

@Anna N they look outstanding ! hope more info and pics later ?

In my TJ's , I enter the store , then move to the R and go down that first isle Bread , cereal on the L , refrigerated stuff on the R , meat , cheese , etc then I turn the corner and the Sirens are right there : Fz desserts , many from France ! Pies etc Ive been eye-balling these for some time : Ive lived in FR but never visited Bordeaux. I dont recall seeing anything like this in a Patisserie , in FR or Montreal and yes , Montreal if you look into it has Patiseries that rival FR. just rail up Directory Assistance and ask in your worst French where is the best Bolangerie and Patiserie after a bit of back and forth , its to the L of the Mount when you face the Mont from the city. so I got them to try : sorry you can't read all of this, they suggest cold or RTemp or Micro they are small and very tasty : Honey and sugar a bit burnt , spongy pastry , w custard in the middle I think their instructions are completely wong. a tiny bit of crunch on the ' shell ' and warm creamy-ness in the middle ? is you see these , please give them a try I think the CSO would do wonders for these. if you've had these fresh from a patisserie , what were they like ?

id say the experiment to do w the iP is to start w the amount of liquid you might get in a braise for the amount of meat you start w in a braise. braise allows for evaporation and the iP does not if using wine in the iP concentrate it first on the stove top and remember a braise is better the next day , so save some iP'd to taste tomorrow

@Nicolais beyond stunning as usual. missed my InVite so sad here I do not see the Horse-ey carousel. rats. I bet that made it back then ! hopefully there will be more pcis I do hope All had a Good Time !

Congratulations ! Its the Best Book Ever. N.B. : it looks almost brand new , hardly ever used. ideas and Techniques well ahead of their time ! another Congratulations your way !

@robirdstx What cut of pork meat to you use for your carnitas ? they really look tasty once they get to the crispy state. love the idea of cooking in green chili

Wow white a haul @Anna N I very much appreciate the ref to J.Mc Ive missed that, and Im sure so many other books , of all kinds i have 4 of the J.Mc books coming my way soon from my lib ray system so thanks again !

I had a Trial Sandwich from my CB fz cold smoked stash : took a bite : sorry its a bit blurry. Im grateful I did not fall on the floor and break my head ! this was extraordinarily good. the smoke ( pecan pellets , cold smoked as above. Meat SV 140 48 - 66 hrs , made no notes on the pack for the dif ) was very full flavored but not acrid in any way. one of the finest sandwiches Ive ever made. sourdough sandwich bread ( TJ's n not the ' SF stuff this comes from N.H.) , lettuce , tomato, mayo , mustard , and pecan cold smoked CB I could not buy this sandwich any ware , even NYC. it suits me perfectly. can't wait for garden ripe tomatoes , etc. Guess what's for dinner w some soup ? im very much looking forward to the SV'd TurkeyBr's that were also cold smoked. Great Eating All Summer ! OK , Ok, Ok , a few week only, its so good.

lunch was this Trial Sandwich : its SV CB w Smoke you can read more about it on this thread : https://forums.egullet.org/topic/156356-stpatrick-aka-cornedbeef-2018/?page=5&tab=comments#comment-2146851 big big Yum ! I can't wait to try the SV'd then cold smoked TB's I have tow TB's to do tomorrow and they will be treated the same way

@ElsieD Im sorry it didn't help you out. I got mine to 1) replace the Burton induction top , that seems to be on its last legs . it sometimes makes a lot of noise , and a good smack changes that. 2) i like an easy way to set a T-Fal pan on it at a low temp w scrambled eggs on it that give me time to fiddle around and wake up in the AM 3) once I get the App on a Pod or a Pad , Id like to take some commercial ham , on sale of course which is now some shoulder perhaps ? break it down into smaller segments, then cook it in a lot of water at a low temp ? 140 until very tender and thus remove a lot of the salt. vac-freeze for sandwiches , macaroni & cheese & ham etc Ive found that if you can remove some of the commercial salt on these No-Name hams they taste much better as long as you've removed the demand of your Tongue for massive amounts of Commercial Salt. I think you get more taste information via your tongue if you can decrease the amount of Commercial Salt you assault your Taste Buds w from time to time or every day.

the schmutz is probably not blood , but mostly odd bits of protein-nacious ooze

@weinoo this method is not just Chnese. Ive seen it in some classic FR cookbooks