rotuts

found this : green flat rice

I do wish it were pastrami , but its CornedBeef cheers

WoW you are onto something New to Me where does it come from and what are the ingredients , from the list ?

@HungryChris excellent work and planning on your part. the food looked wonderful.

Bouillabaisse is a different matter. when Ive had it in , yes , Marseille it was not that tomato-eh. but I agree , its odd I don't care for tomatoes a fish/shelfish. Im not equating it w Green Bells , and I like tomatoes in so many other dishes. not F/SF no explanation that I can come up with , no bad memories etc just that the dishes above would seem better to me if you ran out of tomatoes just before you started making them. its odd.

guess you need a short but low gauge extension cord to add to the new cord is there anything you can see on the new cord that different ? its very hard to find short low gauge cords. although one can make them easily enough. intriguing. better that than Snow , any day.

think how outstanding the above would be if it were Hellman's in the little Boat.

P.S.: i hope I remember to do this test : on both the 48 and 66 weigh the meat ' out of the bag ' and weigh the jus to see if the additional time added to the jus. I no longer have easy access to test the NaCl content of the jus. since texture is fine at ' 66 ' , more just might mean less salt in the meat. a + Id say.

I couldn't stand it any longer : I made a simple sandwich out of a hunk of ' 66 ' : it was cold , and I did not ' de-salt ' the meat as I usually do. I was hungry Im very pleased to report that the meat was not mealy in any way. it tasted fine. I can't tell you if its that much more tender than ' 48 ' as I did not do a side-by-side the good news for me is that its not mealy. it is salty , as was the jus. no harm was done to the meat w the additional time at 140 F yes , F meat does taste better the C meat. I had minor concern as my Cb sat in its original bags in the refrig for about a week until I could get to it. several years ago I let he Cb sit much longer in the refrig , but before the sell - date , and that batch ended up mealy for some reason 140 x 48. the lesson Im taking home , and placing in the Red SV book is : > 48 is fine , and possibly preferred. thanks again to @curls for the ref. on different times for Cb > 48 offers much more flexibility on Start / Finish times I can tell this meat will be much better at room temp and briefly De-Salted.

I decided to extend my cook to see is 60 + was different. due to time issues i now have 5 bags of ' 66 ' will try one later for lunch as a sandwich. no pic : look the same as ' 48 ' I do wonder if they have more jus though

@HungryChris I looked up your ship looks like a Cut above the rest. I have not been on a Modern Cruise , i.e. a ship that ends up where it started. I have been around the World twice on two very large ( for then ) P&O ships . they took you somewhere , and you got off. all was included , maybe not wine. some friends have , and they thought it was simply a Feeding Trough of below average food your does not can you tell us how the various dining rooms work ? reservation ? surchage ? etc many thanks

the CB cooked at these higher temps ends up like a braise. If braise is what you want , then fine but Ive yet to encounter a braise that had the mouth-feel of an appropriate temp'd and timed SV of course . you get that ' gravy ' but otherwise ..... I like most of the gravy to still be in the meat.

@HungryChris that is so ,my kind os cruse.

So Far , So Good : based on @curls ref. and some endemic lazy-ness here : 50 hrs deliciousness was Revealed : brought the bags downstairs , and decided to take 4 - 5 and put in the Local SV'der for an overnight : w some plastic bags to preserve moisture : then a towel for some Thermodynamics : Ill take these out in the Am and chill as I did w the bulk: first cold tap water ( 42 degrees ) for a bit , then a drain and more cold water w Fresh snow : I let this sit for some time then dry , and refrigerate very cold or freeze. Im interesting in learning if more than 50 H makes a significant difference on the 4 - 5 140 over-nighters. heers ! I do hope to cold smoke many of these on the SnowBound Webber tomorrow or the next day the debag cold and freeze.

But ..... can you take off a Tire ? Fox Urine ? see Soooo much potential. please see the Complete show there are after all Bentons Bacon , Real Deal Ham Hocks bacon trimmings ? see ? this is not Chuck on sale at the Local Market but Really Really Good Good Eats 1 look into the Local Urine Issue and it might take Two , not one Tire ' reconfigured ' just saying.

InDeed ! maybe @Anna N the LL-ladies need to Motor Down to Buffalo and study the BetterCallSaul vid https://www.youtube.com/watch?v=LoyDXFaOlkA the MooLa is in the Tire ie : Cheeses . smoked pork shanks etc but you need to take your ' Coche ' or ' Carro ' to some weedy place to put Your Goods in the tire Id recommend some Fox Urine , or what ever the Hunters use Above the Border to mask scents for the Working labradors , of the Mouties see ? Easy weeds in Buffalo might be important.

perhaps 1/2 of a beat. those potato chips look sublime. and no Im not getting an AF I could trade in my BV-XL @ BB&B fore the newer one but Im so lazy.

BTW @Anna N not that Im keeping track you have MoodyBlue , and I don't. even at a higher-end ( RocheBro's ) grocery store , does not carry it. they do carry other cheezzezz from that Maker . Ive thought about going to a very high end cheese chop in that same town on the main drag , that probably carry it, as Id love to try it . but my https://en.wikipedia.org/wiki/Carte_Jaune is out of date. so we are abouout even, sorry , I don't know how to spell ' about ' in Canadiene-esse Im probably a bit to a lot ahead as TJ's doesn't have every cheese but they have enough for me at abouoot 30 % less. More for Wine , Id say. Im not a big cheddar fan , and in VT there are some very very fine ones but this is soooo good Ill get a few more Tranches and vacbag and freeze i still have two or more of Last Years flavored cheddar ( green plastic rind s horseradish etc ) in the FB Im pretty much a Vac'd freezer Rat. PS this is the place : http://www.wasiks.com One P.P.S. : @Anna N you do seem to Wrangle some pretty decent Calamari from time to time so , Kudos go your way.

I don't use the spice packet for SV. I used to use it for the simmer method. mine's not Wagman's , but there is a Wag. opening soon very near me. they took over the local Macy's in the local Maul. I try to be careful w industrial salt. when i make sandwiches , I slice the cooked CB thin , and soak it in ice-water for a bit and pat dry. I think it tastes much better that way. same for commercial ham ( ion a sandwich ) Ive tried soaking the portioned CB before SV and never got anywhere with is and it was a lot of extra work. the jus in the bag of the cooked meat goes into the iPot w some water to cook the potatoes , carrots and float the cabbage on top for iPotting the veg. ive thickened that liquid , I don't add a lot of water , and made a nice sauce fir the CBDinner.

and in Red to Boot ! VIVO Commercial Grade Red 1/2" French Fry Cutter with Suction Feet / Potato Slicer / 1/2 inch Blade

@Toliver no TB near me how hot is there ' fire ' ?

snow not bad at all went to Tj's for some No5 : its cur thinner here : melted over melted a bit. superb cheese . fantastic flavor and just the right among of grainy-ness I don't know about enjoying it w Oaked Reds. nothing goes w Oaked Reds except the recycling bin. Tomato Toasties tonight ! I also ordered two cases of the Ige burgundy. this cheese is cut thin here , not a problem. but look your tranche over as some were EndCuts a 100 % riind maybe good , maybe not.

6.95 USD / 7.95 CND

I recall it was fairly priced and I saved up and went there once. passed on Bookbinders.

Odd. I don't care for Tomato + Fish/seafood ie https://en.wikipedia.org/wiki/Cioppino