rotuts

@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

@CantCookStillTry what is the item on the lower 1/2 of the plate ?

this is an aside on this topic-ish : pellet smoking after you SV your CB previously I mentioned these : BBQrs Delight Smoker Pellets (Variety Pack) which is what Ive had for some time this group is a bit different , no Orange tree pellets. Ive just used mine no matter I needed a re-supply and bought these : Smokehouse Products Wood Pellets, 4-pack needing computer Gafas I did not realize for the price 26.18 w free shgipping its 20 lbs. of corse it now $31.94 am I on top of things or what ? and

Wow AMZN ! Show me your French Veg ! any Pate w that ? Foire Gras ? https://uk.reuters.com/article/us-amazon-com-casino-stocks/amazon-targets-french-grocery-market-with-monoprix-deal-idUKKBN1H31G5

remember , in my case its just the taste of Ck or Turkey fat and its very different out of the PC to my taste. might be OK if I liked CF or TF but I don't.

thanks @DiggingDogFarm pls check your last ref for me it goes back to Edna Lewis and for sure , she knew how to cook !

@btbyrd as Ive moved to cold smoking , I can't be sure what the items will taste like moisture wise when I re-thaw in the bag for sandwiches etc. compared to the method I used to use for CB which was a Weber at 130 + smoke. Ive been thinking that both the CB , and the turkey breast have pouch juices why not add an oz of that back to the post cold smoke bag and chamber vac ? just enough to coat the meat in its final bag might not make a difference when I get to eating it but with a chamber vac its easy to do. neither the CB note the TB have bark issues to protect.

interesting points and I thank you for the analysis @paulraphael the InstantPot is the lazy persons PC that's me ! @btbyrd what you say about oxidized fat is interesting. but t all the turkeys Ive used are Fz and enjoyed my freezer for about the same amount if time. in their original sealed bag. tomorrow I have two TB's to do the same as ive done. Ill save both carcasses and remove as much fat as reasonable and put one in the iPot as Ive done before , and add the second to a VacBag and Sv that one at ?? 175 or so for 12 H ? or more and see if the taste is different.

I have a fair number of turkey carcasses that id hoped to turn into stock , in as easy a manner as possible. thus the IntantPot w its nice ' stock ' button. when I used to deconstruct a whole turkey some time ago ,I used to roast the chopped up carcass and trimmings with no skin or any major gobs of turkey fat. Im not a fan of turkey nor chicken fat. then Id defat and deglaze the pan used for roasting the bones ( plain , no seasonings nor veg ) then simmer the stuff for an hour or so on a slow simmer. remove the bones , same the meat for giblet gravy and de-fat again . well worth it. Ive tried this in the iPot w/o roasting the bones and was not happy w the resulting stock. still unseasoned. I chill it , and de-fat it . there was not much fat to remove. but the flavor was to turkey-fatty for me. so Im wondering is the higher temp of a PC changes the fat some how , and adds that flavor to the stock. the simmer method was fine , the iPot not so much for my tastes any ideas about what that temp diff does to the final flavor ?

Most of this technique is over in the St.P's thread : https://forums.egullet.org/topic/156356-stpatrick-aka-cornedbeef-2018/?page=5&tab=comments#comment-2146839 this is very similar : SV boned and tendon'd out TurkeyBr's SV 140 x 6 , then cold smoked on an inert Weber w smoke pellets. TB's were on sale @ 79 US Cents / Lb a while ago , Fz. I got 8 , and they weigh in at about 7 - 8 lbs whole. I do two whole BR's at a time ( i.e. two turkey TB carcasses ) each TB ends up being 4 generous bags , and those weighed in at 2.2 KG trimmed and tied there is a fair amount of meat left on the carcass even though I have decent knife skills : the back the carcass etc. Ive tried using that in the iPot for stock , but the result tasted too much like TurkeyFat which I don't care for, even though I carefully removed all of the skin and any globs of fat. it might be the higher Temp @ full pressure does something to what little fat is left on the carcass. as after the de-tendoninzing, I like a similar shape, and the ties help keep that until ChamberVacc'd : here are 4 bags in the 16 QT Coleman. 2 / bag. fit perfectly w the Anova at 140 . I used Sauer's Prime Rib seasoning some times I use Penzies Chicago Steak. both are wonderful. here they are after a rapid cooling w snow in the Sink , and refrigerated over night : 4.2 KG of meat and some might tasty Jus which Ill freeze. On the Inert Weber w Orange Wood pellets: One Hour covered. this is the first time Ive use the O.W. , and it does not have a distinctive ' fruit wood ' aroma. its a bit harsh. No Neighbors will be stopping over to see ' what's going on in your BackYard ? " ready for the freezer. they tasted fine , but Im not going to get any more OrangeWood pellets. these taste like " smoke " I have 4 more FzTB-Br , two are thawing for tomorrow and Ill do the same but w different pellets and the last two will not be smoked , more like " Turkey dinner " TB's the work is fairly easy , and the results are spectacular either w or w/o smoke.

@Ann_T looks fantastic and Im sure tastes better " Dinner at it Best , but why wait so long for it ? " " something Red , dry , with No Oak in that Juice Glass for you ?

should you save the carcass and the skin you don't eat in the iPot it might made some nice stock for some soup.

" dryer is always better " Im guessing No Oak ? reviewing

What happened to @Shelby 's Dy-No-Mite Red ? hoping she didn't fall into her Cups !

@HungryChris I don't think your are ever going to get back to CT when does the NCL Pearl. get its self back into Ship-Shape for the next Cruise around and around to where it started / bet you are going to be on it. I would be , if I could,

@Shelby " cold smoke it--170F " that's pretty chilly ! I did not realize there was a wing etc. so : did you do it after " The Big Chill " for 6 h ? 142.5 ? Im just cleaning out FA I had 6 Fz TB's, no wings , waiting for the Call to duty. each was about 8 lbs. I took off just the breast meat , and de-tendon'd each and then breast ( two muscles ) in 1/2 or so and bagged w seasonings and then SV'd for 6h at 142.5. rapidly chilled , then folded smoked on the Weber w pellets then rebated and Fz Im no the second set now ( two Fz TB's ) and have two more thawing to the same rendition tomorrow as it still chilly and still some snow to keep the Weber cold. my do the last 2 Fz TB's , similarly for Good Summer Eating !

so many wonderful systems Im not trying to be flippant : Penzey's Turkish Oregano , 8 0z / bag , divvied up and Bells ' , ' 17 and no , I have not done it right : B '17 is in the freezer . while TO for some reason is on the counter. if you are able to slowly move in this direction , give it some thought that bins said : The Sirens are singing their song ( they always do ) they are singing : " FC , in your basement ! $ 200 , free delivery , to your very basement ! Right Now ! " Ill wait for a sale.

I love artichokes love them. I grew up not that far from watsonwille , where there were a lot or aftichokles. i used to make them for my father. I trimmed them in the manner of J.Pepin then nuked them in 1/2 pieces , just until I could remove the choke and not over cook them then trimmed them some more and served them w a vinaigrette that was not that much work , but , well ........... this was not that long ago , but way before the CSO(B) showed up than's for that insight Im a long way from Watsonville now but Ill keep my eyes open and make some moves if I can so thanks @chefmd and yes , if you can , get the thick stalk and peel that too : its the same as the ' heart' just don't go overboard w the 1 ft stalks

Indeed I also have an http://www.amazenproducts.com the 6 " tube 18.00 from them. well worth it !