rotuts

P.S. : whats the NaCl in that stuff ?

@Anna N keen on your take with this I love gravy currently , and for a long long time Ive been using Minors. mostly the lower salt Turkey and Roasted Chicken these ; http://www.soupbase.com/Low-Reduced-Sodium-Bases-Gels/products/6/ the lower salt allows me to add more base to get to my ' salt point . Ive tried many of these over the years. the Beef , all of them don't suit me too much as I taste less beef than tomato paste commercial salt is an issue for me not just yet but I know what's coming around the corner as some point so I try to avoid Comercial Salt now not the same as slat in your own home from fresh ingredients.

personally SodaStream mightn't be the way to go I highly recommend SodaPlus SP76327 Soda Carbonating Starter Kor or Mastrad A01900 Purefizz Soda Maker i think these two are very difficult to find look for New on ebay or so

" Floyd on .... " was always good

@liuzhou " Chinese laughing water. " first time Ive heard that expression Love it !

mustard is a very important component to a CB Dinner. Lots of mustard.

I agree that these days , with tech advances , seeing something done would be vital for a beginer so its Pepin. i know of no other book that offers text and video of this caliber.

@TechieTechie Wow ! my mother had about the same thing in the ' 50's if we didn't have pancakes on the Griddle we had waffles on the sunbeam !

I always thought the griddle was The Nuts !

this is what the top was like on my parents ' range ' : it was cleaned regularly but once a year it became a project then looked like the above. the griddle did have some sort of temp dial in it I recall

@TechieTechie where do you put the top when ' in use ? ' what are these two symmetrical items on either side ?

A wonderful thing it is to have tools from one's Parents. In the Kitchen or in the Garage i have three electrical cutters / pliers that say ; " Bell Labs , 3-21-34 " on then work like charms. I had a chef's knife , < 1950 w a walnut handle worn smooth from use , high carboy steel , black as night. two small very inexpensive paring knives , I remember my Grandmother using. All three stolen, and probably dumped in the dump.

@Okanagancook thanks for that. should you ever get the time , a pi of the SP's would be nice I found some pics here ; http://specklepark.org

ATK did a seg a few seeks ago on Buffalo Cauliflower looked very tasty they baked it Id like to see how this works out in an Air-fryer. its Rx # 5 in the ref. above.

@kayb nice. pics are always nice looking forward to what you do with those Points.

@Anna N nice very nice. do those Duckies come from that Duck Place a little N. or you ? forgot the ref. would go well w a Personal Beverage !

@Okanagancook interesting looking Steak. S. of the Border Ive never seen a Steak like that ! It looks to me like a T-bone unless you cut off the top , and posted a magnified pic ... I can't differentiate the filet from the Strip. maybe you have More interestingly developed Cows N. of the Boarder ? looks plenty tasty to me either way. however , if you have a Cow up there w two ' strips ' and no filet congratulations !

and Combi-Bake

what is a patty pan ? all I got from goog is a flat squash like the handle !

did they give you any idea of the problem ? out of curiosity .................

@ElsieD Im very keen to hear about what you think!

@Smokeydoke you paid for Ice ? OK I forgot you are in LV sorry Ive got Free Ice Outside !

@caroled " I also have this in red ' good for you ! red is always Best ! the WalMart did not have red so I was Crushed and got Black ' looks clean Longer '

@ElsieD sorry for the price difference. if you can , take your Cb out of the bag, perhaps dry it or not then seal it in a new bag '' as irt ' don't worry too much about the feat etc you can deal with that after the Cook. @140 x 48 hrw then chill in the manner of SV then make your CB w the trimmings later and re therm the meat but use the ' jus' for you potatoes , carrots and cabbage make sure you have plenty of Mustard of your Choice !

@ElsieD its a temperature thing SV, at lower temps 130 - 140 at the right amount of time allows the meat to not contract so much as in a traditional Braise and thus more flavor is left in the meat that's where Id like it tough meat , after the right amount of time SV becomes tender but much of the meat flavor stays in the meat. now to your real question texture is very much better with SV'd folk tender w much of the jucymess and flavor kept in the meat.