rotuts

@Nicolai what time do you start eating ? Ill be right over on that dot ! fantastic looking stuff !

Im wondering if AMZN is setting up its stores differently based on work-style of the environment Manhattan : ready to eat or ready to cook 'Burbs the usual wonder if the Manhattan store will be one of those Auto-Stores where you walk in and walk out but have to have a phone w an app on it for paying for the food.

@liuzhou its also a relief the maker chose ' edible salt ' and not the other kind.

@heidih I agree MarieC used to make the best pies. as good as home made a long long time ago and only a few blocks away !

wow iPot has gotten too big to answer the phone ?

@weinoo "" he Whole Foods I regularly shop at "" than's for letting me know. Ill light a candle.

I almost stopped at WF , across the street from TJ's im in no way a fan of WF , i.e. ' The Asparagus Water ' sysndrome Im very interested in AMZN as a revolutionary business model. now Im not a fan of them shilling for 2d to 3d rate electronic products at WF Ive been told Im odd Ive never contested it.

@ElsieD this does not answer your question , but " Hip " says 40 - 45 natural release in the Table section but the Rx on 188 for Filipino Oxtail Stew says at at 40 - 45 min the oxtails will not be completely cooked. they are dried and browned in the iP taking five minutes than items are added to make a 'gravy and then whole shebang is iP'd for 5 minutes w a 10 minute release. so Id day your 55 min is about right. interesting to see what others have done.

@rancho_gordo very good article thanks for the ref. Amazon wants to ' control ' remember the e-book pricing issues ? but it really wants to ' cut the fat ' to use a cliche local ketchup does not translate well to a spreadsheet.

@Chris Hennes wow are these the the older fashioned bagel that was really chew-ey or the newer ones that are a bit softer and more spongy so they can be cut in 1/2 for a sandwich ? I knew a person on the W.Coast that started a large and successful bagel chain I asked about the difference . bagels had to be able to be made into a sandwich or no one ( W. Coast ) would buy them the older chewy items were confined to NYC if they still existed at all.

@gfweb one step or more in the right direction. going to a ( fill in the blank ) restaurant w your family or you friends to enjoy a good meal and all the wonderful etc etc etc needs no social posting of any kind . none what so ever. the last refuge of sorts for those of us w a bit of means or just enough to understand the R.s value that gives us an hour or so to appreciate good food , good service , and our family and friends where we didn't have to put the whole thing together and do the dishes ourselves. which is of course is far more more rewarding but ....... the last break, in a ( fill in the blank ) world is the restaurant. or it should be.

@Anna N Wow indeed. Im yet to be convinced that iP'd meat is the best way to go viz a viz SV independently of time , work etc. but I do plan to try this Rx as dark meat fowl may work well enough iP'd thanks for the post and the Rx.

Im a fairly ' liberal ' person. the Ill's recounted on the front page of todays NYTimes ( 4 March 18 ) are overwhelming if you give them some thought A restaurant is a restaurant , not a Social Service Club. the owners and management and workers should understand that. Tips for the wait-staff are ingrained and traditional. meaningful wage inequities can be addressed by three groups above and should be included in the price of each item you choose for your meal. this sounds harsh , but its not meant to be. its your money until you pay. You decide if the total experience is worth the price of each item. done. if all restaurants did this , including McDonalds et al eating outside your home would become a better experience. not a social services or a economic lesson. am I going to get it for saying so ? perhaps settle the real injustices of a small part of the world , and they are very real , after Ive enjoyed my meal take a peak at the Front Page of the NYTimes if you can. and Im all for a livable wage for all who choose to work Im happy to contribute to future ' better equality ' when Im out and about. but please , don't preach to me about it at a restaurant. just work it into your business model as best you can in the back rooms.

this looks a bit more like the one I have : https://www.amazon.com.mx/Metaltex-251805-Tijeras-para-Cocina/dp/B002VDSKKQ/ref=pd_sbs_79_1/138-9357291-1943106?_encoding=UTF8&psc=1&refRID=4CN9AXNA4A2SJDGJBSFA the red one might be fine. Indeed its heavier than the black one that looks like an IKEA clone indeed the handle looks a bit safer to use. maybe slip resistant ? Turkeys and Chickens are pretty slippery in my experience the IKEA feels heavy in the hand , a good thing it weights 251 gms the blade is 3 1/2 inches tip to wide open ' fulcrum '

the top shears are from IKEA Ive found them : http://www.ikea.com/au/en/catalog/products/40157720/ 10 big USAD ! they are outstanding. just make sure you use the inner-most part of the shears. that give you tremendous leverage. Ive done 22 lbs turkey backs w very little problems just keep track of your fingers and small to large chldren.

Im glad you have a tasty project ! Todd Wilbur never got close until he rented a PF. shame that show is not around. I enjoyed it and many others. and here it is : https://www.youtube.com/watch?v=AylgkoRdZ50 https://www.youtube.com/watch?v=zfHZYj1sMYI http://www.cmt.com/video-clips/yo5wq4/top-secret-recipe-todd-wilbur-interview-kfc

@ElsieD that P.R. is Talking to Me right now !

kitchen shears , hands down if you are having trouble , you've for crappy shears this one is The One : my unit : its razor sharp and not expensive. It has very good leverage . I wash it by holding one handle while its open and use a kitchen brush and soap then pat and air dry open in a safe place. you have the respect its sharpness , but once you do there is nothing like it this is not the IKEA one to get for cutting chicken : hover its great for all around kitchen cutting. I think the above is < 4 USD. I have these all over the house I can reach for one of these when ever I want ! when you are using the HeavyDuty one , top picks , on a chicken back , or anything else Make Sure you know where all of your finger tips are.

doesn't KFC need a Pressure Fryer ? that was my take from the TWilbur TV show on KFC i have no idea if I have it hanging around.

@Dejah your dinners always look delicious and they are very colorful to boot !

they have a very responsive 800 ## ( USA ? ) and were very helpful and polite when I called them early on now that they've sold a Bazillion Zillion and its the week-end. try Mon. if no result.

I re-bag'd one of the hocks. I have the feeling that the hocks are intensely flavored. the bacon is more so. both will have a place. I roast coffee , darker for drip not quite so dark for espresso. { in a real deal espresso machine ] my home will then smell or better yet , have the Aroma similar, yet better [ ] then very high end coffee-house for a bit I don't mind at all cooking with this meat will also be aromatic. keep that in mind. I won't mind. good thing , depending on the weather the iPot is easy to use on the back deck. if you have very delicate nostrils. or extremely expensive clothes that you only let Henri dry clean for you specially. N.B.

no need to race. its fine to use ' cool ' I put a double espresso in my standard brownie mix ( Betty's ) and one can tell. I agree lighter roasts have more aromatics , but you are seriously attenuating them w cream. darker roasts , not burnt , have more ' coffee ' flavor for me and less ' mud ' flavor to each their own.

I have not. but Im thinking of doting so soon so right now is good : one package opened spread on on a plate quick cooked a la Micro. its sizzling. its hard to see but that meat w just a little fat. this is very intense pork. the amount you see above would be good flavor for at least two very large bowls of bean soup. diced very finely. it also fairly salty , what you see above. I use as little commercial NaCL as I can. as I know what commercial salt will do to me eventually Id say this could be called ends and pieces. forgot a ruler sorry they do have this : https://fatherscountryhams.com/collections/hocks-seasoning-meat/products/fathers-bacon-end-slices-1lb-cbes I have not weighed my 6 packs , but I can tell you its way way more than 1 lbs maybe 4 - 5 Im very pleased w this order Im sure after tasting that bacon ends , its enough for several lifetimes for me not complaining mI glade I got 2 x 6 of the hocks. Im glad I didn't get 2 x 6 of the bacon seasonings but I plan to give a few pieces to a couple of friends who like to cook. if you choose to freeze part of you order , as I will for most of it ; make sure the bags are sealed tight . I resealed it as I have a chamber Vac. and don't place the bags next to some nice young Lamb , or Veal or FancyPants vanilla ice cream unless .......................

im not trying to be flippant but start with the best roast you can find. and the best is what you roast at home. get it on the dark side and make real espresso : extract at 9 bar. use that and use more finely ground coffee than you might for a perfect espresso. baring that find a place near you that makes the Real Deal Espresso. that won't be Starbucks , nor Peets. extracting at 9 bar @ 205 F is very different that at 1 bar @ 212 or however hot you milk/cream gets.