rotuts

@lindag is this it or close ? http://www.oprah.com/food/homemade-turkey-meatloaf-with-tomato-relish-smashed-potatoes-and-roasted-green-beans

Brie ( Camembert ) esp Home Aged is a treat on ML sand. I like the TML at room temp , possible LTMayo on fresh untested bread , sasurdough but Ive been known to Micro the Brie until just warm and soft !

@Anna N that's a fine effort. My TML does not taste like turkey at all. I only use that as im much better at seasoning poultry that beef. did you use the CSO ? its very helpful w ML's no matter what you put in the ML , it should feel moist but firm when you shape it. w beef , add what you think will taste good in the end. you can use a trick I saw JuliaChild use a long long time ago when making Pate a european ML take a bit of the meat mixture and fry it gently until just done and taste it. that's a good preview. consider adding bacon finely chopped up to beef meatloaf. I love bacon on the top , but a lot of people use Ketchup for Beef ML just cook it until firm . the CSO is very help flu on steam baking for ML. my panade is rolled oatmeal ( uncooked ) not quick-cook ground fine in a blade coffee grinder then milk is added to make a paste. consider some dijon mustard in your loaf and a beaten egg or two. Im your ML will be devoured always make more for the sandwiches the next day , which are superb. I also don't put vegetables in ML. just make sure yours a very finely chopped and get cooked through. onion flavor would be Penzey's granulated onion toasted or not. Im guessing that the time it takes to cook the veg is too long for cooking the meat. so that it does not dry out. 140 is a good temp to pull the ML out of the CSO, and let it sit sl covered. you don't get Jus out of a ML , you just want it to firm up a bit before you cut it

we had a very similar toaster . I think the slots went 90 degrees differently than the one above. pointing to the handles. it also had a cloth braided cord , same as the Griddle but Im guessing all cords were like that in the ' 50's made great toast , burnt and stuck all eng;loishMuffins which were too thick.

Id even go lower : 130.1 to 135 I like rare. w SV you can get Rare and tender for any cut of beef you like. you can go ahead and braise your veg in some low-salt beef stock. the stock would concentrate to a decent SaltPoint , then you thicken it to your liking or stick-blend it w some of the veg , even better.

it would be much easier for me to get a Red iSi that was 750 cc w one charger for the dead space ......... but tomorrow. when Im less Fizzy and have dug out one WoodPile Ill get something for sure any sales anywhere for Tomorrow ?

maybe that Brew would do nicely in an MR set up ? apparently the way to go now is with the iSi in RED in the morning, when things are not quite so ' fizzy ' im on to this.

C*R*A*P ! @JoNorvelleWalker I just gotta have the https://www.isi.com/us/culinary/products/detail/product/25/ of course then there is this :

take a look at this thread : https://forums.egullet.org/topic/149804-methode-rotuts/?page=5&tab=comments#comment-2145413 as the Fizz Items I have are no longer available Id look into MR-JNW red tops of course.

So ............ this is what you have for MR ? https://www.isi.com/us/culinary/products/detail/product/3/ you whip the MR ? Wow ! Im not so sure on ' Clear Head Space ' that might put me on the Disabled List do you start w very very cold wine ? do you start w a freezer iSi ? WoW Id guess Id have to get the 1 L , is that what you have ? it might have air pocket larger than my 750 Fiizzer if your recommend it In on it to get a fair price Wow MR-JNW ! P.S.: I like like the ones w the Red Tops !

i have no ' Beef ' items of any kind that will help make a ' beefy ' gravy the Minors , have too much tomato paste for my taste. Im Doomed fortunately Its rare I'd like Beef Gravy but when its really really Beefy and good its not Turkey nor Chicken and its in its own dimension

another point taken.

point taken. Id like to hear about what it tastes like. 300 mg is not so bad for a serving BTW

a bit OT ; its not Bistro but Im very happy with the Minors Roasted Chicken and their lower salt turkey , which they carry from another vendor but you buy from them you keep the pint or so tubs of ' paste ' in the freezer.

I guess the Q's is : how much NaCl pre the recommended granules + the water they ask for to get So Much Gravy. Ive always found for commercial gravy preps independently to the Final taste which might be + or - they are selling you NaCl.

Ive heard a lot about CostCo's Ck's being very nice. its a ways for me to get a Ck. after all of the ' make it yourself ' shakes out AMNZ or not, at least there will be options for families , busy or not , with means and less time to show their children sometimes food does not come in a HappyMealBox or a Pizza Container and making that food at home, eve w a Costco Ck is a gift in todays world.

@Anna N in thinking about your Darto failure did you hit the ' start ' after selecting the number of blue dots you selected ?

I tested out some temps w just the blue-dots on maul : 2 dots : 151 F 3 dots 164 4 dots 185 5 dots 198.5 that +/- Im sure with some Analysis you can get a perfect poached egg at one of these settings from a cold egg , noting the time( after the water heats up , and the egg is added ) to get your desired result.

was it salty ? i.e. industrial levels ? aside from appearance was it tasty in any way ? you can't get any take-out in my ' burgs for less that 9 - 11 USD and the chinese-ey is salty.

@JoNorvelleWalker are not iSi's siphons ? I guess you work them upside down. Ive been needing a ' treat ' for a while now , to counter act all that Snow .... which do you recumbent ? for MR I have two of the older nonexistent PureFizz one 750 w headspace for the gas and one 1 L with even more headspace the 750 works much better as one bot. of Vin needs only one ' charge ' for decent MR the 1 L has a much larger headspace for 750 cc and thus needs several charges to get the partialipressure needed in that space to give you the righter fizz in the wine.

their web site https://tastyshop.zendesk.com/hc/en-us/articles/115014939568-What-mobile-devices-are-supported-

odd I have a suitable iPad, but Im not sure what gen. my iPod is.

I couldn't stand it any more ! Id rather Advance Science , then shovel out my wood pile I tested the TI with T-fal 8" Professional Non-Stick pan with Thermo-Spot indicator [ I highly recommend this series for a good qually not so expensive non-sticl pan BTW. make surge its the professional series that goes into the oven ] works ine pulled down a DARTO and for me , worked fine. Ill have to investigate if a set of blue dots ( your temp control ) would give me hot H2O for a perfect poached egg ! Im wonder ing how large is the App ? I may go down to the APPL store how that Science has Advanced.

i have not yet begun to look into my pan. i have to take my iPod over to the APPL store to download the app Im in no hurry. if anyone knows how i can download directly to my iMac w/o going though iTunes Id like to hear how. again Im in no rush. P.S.: @Anna N does it recognize any of your induction ready pans in manual mode ? has anyone else tried manual mode ?

the ones w a screw top : Mastrad A01900 Purefizz Soda Maker which seem to be no longer around , loose less fizz with pouring than the siphons w the release lever but if that's all you can find , they are much better than soda stream I think