rotuts

Interesting Im wondering it the ' heel ' cut off on this one affects the total balance of the knife and not in a goos way.

way before SV I recall reading that the slower you defrost the better it your defrost-tee is in a sealed bag all the better I try to do this myself I think the differences are not enough to remember one vs the other when only doing one. side by side , easier to tell.

Taste is scientific ? good to know. its all about calibrating and offsetting.

Some may not appreciate SVEverything but once you get over their ' Style ' , adjust their seasonings to your personal prefs , and Time/ temps you prefer there is a lot to learn : https://www.youtube.com/watch?v=7UDFO-ifqC8 this compares defrosting methods for Steak SV.

thank you @Anna N I will keep this iPot dish in mind : from time to time there are very nice CountryRibs in my area and I pick the R;s w as much dark meat as I can see some fat those w red cabbage Im sure will be an easy revelation to me. Ill not use the fennel but Ill use 3/4 cup of Father's iP'd Shank Broth instead Yikes !

and Ive had TJ's uncured Pepperoni pizza a few times. BTW @ Shelby https://www.pepperidgefarm.com/product-finder?category=2374 https://www.pepperidgefarm.com/?s=cornbread+stuffing with very little work : cornbread S sausage , toasted pecans ,( or walnuts ), apples , dried cranberries ( TJ's ) , Chicken or Turkey broth for the stock ( Minors soup Base + water + butter ) would put ST-Sutt to shame. just saying. the other Pepp. stufings work well to , if you have noir Matured Enough to appreciate CornBread the other packs on the above are still nice to try. and they go on sale !

ao many GoodEats in the GTA it seems

@Anna N interesting why not '''' meat - ++ shooters "" in a pita like ' vessel ' of your chose where you took something thin , like pita opened up crunchy or not in a small size presented as ' shooters ' ? I know nothing of ' shooters ' myself Ive always preferred the whole bottle myself. then there was the brief time I experienced vodka jello at a significant Halloween Party

Ive had Goat, in Jamaica Curried Goat is common and popular and delicious at least the few times ive tried it. I went to an ethnic market in and ethic area of Boston , and looked for goat. they had so many interring things in their meat section. I asked for goat , and the manager took me back and opened a Fz box of goat , and band sawed me some ribs and shoulders hunks. I BBQed the ribs and the shoulder. it was very full flavored . my labrador at the time , Ridge kept a full vigil at the Weber for quite some time. it was too intense for me , at that time. the neighborhood in question , no longer has that very large ethnic market a crying shame , w Parking ! its been gentrified and has a plain vanilla very large WhileFoods. My sister used to live in Tx. there Goat , very young , < 1 year perhaps cabritto is a delicacy for those who appreciated. that Id love to try

An issue would be drying out. at some point that Serrano is going to make expensive shoe leather. maybe a plus for the first slice off ?

Ann_T looks so perfect love the idea of toasted nuts at the end. Yum Yum

@Mmmpomps thanks that's a fine answer Ill try to fine some and dealw a clove put the rest in the pot and , though your help will know what to do !

@weedy well , nice analysis these days I take a cube or two of the Dorot , and add some TJ's Kalamata olive oil in a pyrex dish I micro it , paying careful attention I.e. My Glass Is Full ant let it sizzle for a ' bit ' then add that to what ever Im cooking same for the Dorot basil frequently , in the say small pyrex bowl

Garlic in the iPot ? I oc course like garlic. its difficult to get consistent garlic in the supermarkets in my area " whole ' some has no flavor what so ever. i use Tj's frozen garlic from Israel and the same brands frozen basil im fine w both flavor and potency is consistent . and no garlic or basil goes bad. however , Im not a big fan of roasted garlic. the roosting caramelizes the garlic and give it a sweet taste i have no idea at what temp the garlic begins this reaction. had anyone used garlic ( fresh or fresh frozen ) in an Rx for the iPot and found ' sweetness ? ' I make a turkey ragu ( so9ing so now ) in the iPot but have not added garlic to the pot. Ill add garlic when I what and reheat the ragu and basil then just before I add the FastaPasta. the garlic cooks for a bit and does not have a raw taste.

@Hassouni I thought about this myself. many of the longer aged American Country Hams as said to be similar to the european versions I was thinking about and aged ham from Bentons , as I really like their bacon https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=awch or even https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=awchdt they send you the skin and bones. I thought id then portion the ham into decent pieces and vacuum seal and freeze i havent gotten around to it I can't say if the texture of the aged ham changes w vacuum freezing I be Benton's knows.

@MetsFan5 sorry your country ham experience did not go well Id not hesitate is calling Edwards and explain it to them maybe they were away for a few days or what ever. its a reputable company and you should get a refund from them cheers

@Hassouni I have not done this myself I think a few people have had Bentons' https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=awch and if they see this they might chime in.

if you buy large quantities of any vegetable oil consider refrigerating it if you do not use it promptly use you own definition of ' prompt ' it oxidizes and that oxidized taste may or may not be what you are looking for eventually taste a freshly opened bottle vs what been sitting around for a while or longer. then decide which you prefer. and indeed EVOO ' over all ' in this country if more often than not ' Tunisian Crank-Case Oil ' I like TJ's Kalamata from Greece I decant a few oz into a squeeze bottle and keep both the smaller bottle and the original in the coldest part of my refrigerator. it ' solidifies ' I warm the smaller squeeze bottle w worm water or a brief 'Microwave.

@Anna N this ? http://www.mapleleaffarms.com/prod-duck-bacon

what could be better than easy and outstanding ?

@Anna N I have been Sooooo waiting for that pic and review. thanks

@blue_dolphin pleased you are Top Of Things not so pleased you didn't chose to do the Right Thing and do my Taxes should you chose to move into a New Dimension of Deliciousness this would be one of Many. would you order and I do not work for them Id consider the Min order : two sets of Hocks and one of Bacon seasonings that's what I did as the shipping charges were pretty much the same. Hocks and Bacon Seasonings are quite different. delicious in their own way to be determined. if you want to deal with Smoked Hocks / bacon seaonings in CA being a Native Son keep the extra in the Refig or freezer

@Shelby if you are not going to submerge the Hock use only one cup of water. I do think at some point " Hocks and Bacon Seasoning " thread might be nice after Tax Day here for sure.

@kayb google this : sous vide eggs charts its all there , some where . yu can pasteurize an egg or many at 130.1 F it comes out as if it were an uncooked egg more or less. it s bit more for a cooked but runny yolk. you can indeed make Hollandaise w just yoke , add- ins sv in a big its been done here the you just cut a bit of the bottom corner when cooked and squeeze out onto your a , or B , or C. but you can cut out the Middle Stuff , and squeeze it out Right Into Your Mouth ! not that Ive done that

@Shelby how was the salt effect from pressure steam ? i.e. above the water ? I think you did , but just checking after ' its ' cooked do you think letting the meat / skin perhaps off the bone but in big chunks benefits from spending a night in the broth in the refrig to add moisture back into the meat a la braise ? maybe , and im wasting your ' Stash ' put the meat not on the trivet , as that adds water but on the side to just cover and 30 min HP nat. release ? a little less water , then keep the skin , large chunks of meat in the stock over night ? the bacon seasoning is really potent as you noticed. maybe Ill roast come coffee , and cook some ends : Nirvana Itself : a CoffeHouse that does CountryBacon !