rotuts

@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.

BTW @Okanagancook don't thing More is Better here use just enough of 3 crab to lightly coat each surface , and I use a Very Clean Finger to move the small puddles around on each surface there will be small puddles 3 - 6 drops ? Im sure you will enjoy the results

@Okanagancook great ! Id follow @heidih advice and use that ref. I use 2 days in the refrg on a very clean rack w RB40 Id use what you have re fish sauce I was tooooooo chicken to let the steaks w FS on them go for 3 days and the another 3 days whip I am look here : https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/?page=29 I started with this : did you SV the steak , then ' char ? ' try the FS you have and see. the clouds will part and the sun will shine

there are a large number of fish sauce brands depending on where you live you might find an Oriental Store that might carry many you can google " best fish sauce ' and look that over Red Boat seems to have come up w a system that concentrates the FS https://redboatfishsauce.com one thing nice about RB40 : the 250 ml that bottle will last you a life time. I sued to have 3 crab , and various others I carefully removed them etc if you have not used FS : you drop a bottle in your kitchen/ home ? you will be moving 10 provinces / states away. im not a fan of paying more via Amazon etc however if you can't get some sort of decently good FS locally or have no friends that might bring you 250 ml of RB40 get one 250 and piggy back that purchase w something else if you have to use Amazon.ca I look at the ca.com prices yikes https://www.amazon.ca/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=red+boat maybe you have some Buds in Vancouver ? see what you can find or a friend might bring you try it. Its one the SV thread and the Wegmans thread dont loose too much sleep over it.

@Kim Shook KS : no PM's ? just checking

they are probably not revealing much just whipping up the frenzy I also saw Nada Im not a prime member BTW

@Okanagancook have you tried the RedBoat40 refrigerator cure ? I highly recommend it

very interesting question . i found this : https://en.wikipedia.org/wiki/Parchment_paper which really does not answer the question I initially used Reynolds white parchment paper the box has changed and perhaps the product they I tried the " id you care " PP and it had far better ' release ' characteristics Ive looked at both boxes I have : an old Reynods ( which I put the new brown PP in , as the R's box as a metal ' cut off or rip off " blade " " and the IYC does not. you can't ' rip off ' the IYC paper from the roll therfore So I cut it. neither box mentions silicone I do have silicone baking mats. perhaps Ill cut one ( possible safe ) for the CSO pan of course a talented eG Enabler might have found a silicone mat for the CSO

yep mighty fine for their time. no more , no less one can see the chips on the larger blue sauce pan of mine. I have the smallest ( I think ) # 14 ( on the back ) 5 1/2 " diameter and the next one up combined the two posts must have made a bazillion gallons of Hollandaise and Bearnaise Sauce not coating various white sauce's and indeed I also feel Pro'ish

wow I do get annoyed when I have to tear off a sheet of parchment paper ! Ive bookmarked the site thanks @JoNorvelleWalker the 100's are out of stock if I get 500 Id have to live 3 lifetimes. tempting though what might be the difference between : https://www.worthyliners.com/collections/frontpage/products/copy-of-parchment-baking-paper-squares-all-sizes-available and https://www.worthyliners.com/collections/frontpage/products/silicone-natural-baking-parchment-paper-squares-all-sizes-available and https://www.worthyliners.com/collections/frontpage/products/copy-of-baking-parchment-paper-sheets-various-sizes?variant=10042563973 ?

I will say this : the LeCreust " blues " that I have and still have were stunning for their time some technical faults for sure but so much better than anything from its peak time and you let those faults slide because all the other benefits far out weighed them the skillet I might still have in the basement : mine is the same as this one down to the cool(u)r was a major disappointment although fairly classy looking P.S.: had this been in Blue , Im sure it would have been a much better pan.

Wow I missed it.

@Duvel no brine/salt ? or was that in the neck seasoning

is this ' visions ? ' https://www.corningware.com/visions/

https://techcrunch.com/2018/07/02/a-bigger-amazon-prime-day-2018-arrives-july-16-with-more-deals-devices-and-longer-hours/ this is just a smoke screen or possible Smoke and Mirrors to unload third rate A's electronics so you can be tethered for Life. and I don't mind.

the carving is extraordinary.

I think they have an entire closet of Potables.

these are nice : maybe you can find one 1/2 the size w a Maple Leaf on it ? unfortunately the U-Haul " GTO - Sport " I posted on the Islands blog a long long time ago has been discountinued I think. the back end reminds me of a Corvette that's nice check your local Thrift Store you never know always looking forward to this Blog my favorite. and all blogs are favorites of a sort.

I agree 1/2 isn with @kayb but I use parchment paper the brown stuff not the white. the brown stuff seems to be much more ' no - stick ' https://www.target.com/p/if-you-care-174-unbleached-chlorine-free-parchment-baking-paper-70-sq-ft/-/A-51989374 I just hand wash , sometimes w a nylon scrubbie some time ago I had baked on black stuff I put that in the CSO while doing a steam clean I was amazed the crud just floated off. @JoNorvelleWalker nice tip on the 300 / 30 Ill have to give that a go sometime. I agree on the marinade => lack of crispness try a few minutes on steam broil . which might help but stay close and keep your eyes peeled.

@ProfessionalHobbit disconnect your smoke alarm , temporarily. pan '-fry-saute ' broiled burgers are about as bad as you can get not enough heat to get a crust and a fairly rare interior should you broil as an only option you will never make a burger again so there is that to think about , good or bad.