rotuts

ill look into it thanks ! BTW seeing your schnitzel a few posts ago brought back very fond memories for me on a brief trip through Austria w spaetzle and a nice dry Riesling which you got up at the counter by the 500 cc !

@ninagluck what sort of potatoes do you use ? here we have Russets delicious for Mashed potatoes a sort of ' mealy ' potato , n the best sense and waxy kind , red bliss for one and an intermediate Yukon Gold a P.S.: " German " potato salad ie tart . with perhaps a vinaigrette possible some bacon is a favorite of mine more often than not I forget how much I enjoy that sort of P.S.

@ninagluck sounds just right w the leftovers something worth consideration so thanks I get the idea. cheers !

@ninagluck wow those potatoes are Talking to Me would you be able to tell us more on how you damed them ? cheers !

terrific !

ive been know to Micro a HD ( or sausage ) and then torch them sometimes severely you get that charred crunch does not work well w synthetic casings

re : eggs just because it ' takes ' 45 min or so for what you are trying to do w and egg it just means you have to plan ahead Ive done 12 ++ eggs at a time , rapidly chilled them then re-therm'd them for a weekend breakfast that takes no time at all. during the week ? other methods , even eating them right pout of the refrigerator.

NTTimes had an article on Vespertine in Wednesday's Food section some of the same dishes pictured here are in that article , by Pete Wells

might as well get it over with now : the title of this thread should be changed to Le Chocdoc does foOd pOrn

and mighty delicious ones to boot !

I won't say what that is but Im hopeful this is garlic. [ed.: crop'd pic rotated slightly ]

this thread is going to be extremely painful to follow. I just had a bowl of cold cereal. warnings might be helpful , say , before the Cheese Board shows up as an example

@gfweb " Mac and cheese always looks tastier than it eats " true enough , but that's only because generally its poorly made this eats much better than it looks. if you bump into a box Micro some up outstandingly good. as its a commercial product , most boxes are probably the same unlike homemade which would be difficult to study. "

re robs: its all here : cuts of pork ribs and this : http://three-little-pigs-bbq.com/tutorial-on-pork-ribs-cuts/ StL's I think are what most restaurants use its just easier to deal with but the spareribs are very much the way to go for the best Piggy result : BTW as well all know Baby back ribs are not from Babies but baby sounds pretty tender and nice , no ? " how are you enjoying your Baby carrots ? " do not taste to Carroty to me ? but why bring that up and get thrown out ? they are just the top of the ribs more $$$$$$ to cut them out and made them sound Swell Id sway.

@Shelby have you done traditional pork spareribs this way ? St. Louis cut our not ? you must have 8 iPot and you're just not telling us got your house Re-Amped did Ya ? nice I can't get my kitchen re-amped as I seem to have had So Much #$(&#%^&_#5463645 with contractors and I know a good contractor is a jem

im not trying to encourage this ...... but way back in the iPot thread baby back ribs were done. I had some Fz and vac'd for some time. its not my preferred pork rib cut , but well when the Sirens Sing they Sale Songs ..... so I did them as had been done a la AnnaN they were terrific. of course I did broil the tops after adding a glaze maybe in the BVXL or the CSB I can't recall they were delicious Finger Licking Good I dont propose to those who wish to experiment personally with Dry / Tender / Juicy exceptional dimensions ............ but if you fine some BBR's on sale study the threads here way back and see what happens for you with these do not skip the glad/broil step Id advise now for a Dry / Tender / Juicy thread ? Whoa , Chuck Wagon !

G.M is very decent on it own no potted plants nearby for the non-GM fluids ?

@Anna N you beet me to it by only a few nano-seconds

I think any solid cuts or chunks of meat heated past certain temperature determined contraction points whether via a slow bubbly braise in the oven for hours or in an iPot for times you chose are going to be dry as the moisture in the meat has been squeezed out into the liquid. fatty meats might still be decent as some of the fat might still be in the meat. ' dry ' in the mouth is not just a water-jus effect but also a fat effect. I had occasion to serve on a jury today , two towns over. we were let out for lunch. there was a BlurRibbon BBQ joint a block away I made a BeeLine to it. the platters were huge and I was in a bit of a hurry I had the KC burnt ends in a sandwich. it was fork-flaked it was exceptionally tasty as were the 4 different sauces you could try out on the side fantastic beans and slaw the the meat , in all its taste sauce was very dry itself. it was probably beef which is not what I was thinking of but being in a hurry , I didn't spot an option for just a few pork ribs. my point is only that Dry is Dry and you know it when its in your mouth no mater what else is in there at the same time is sauce. Im fairly sure this meat was ' fork - tender ' to be flaked as it was but tender is a fairly complicated thing and quite different from dry. tender does imply juicy-ness Id say.

@JoNorvelleWalker yep there are a lot of things JB does that I think are questionable but innovating he is. and WF needs a lot of it to get me back in their stores.

yet there are more of them out there circulating than I though.

SousVide everything used this circulator in a recent vid : Slaiya Digital Sous Vide Pod Immersion Circulator Precision Cooker ↵ Use original player Sous Vide VENOMOUS Fish! Florida's Lion Fish By Sous Vide Everything YouTube 720p 360p ← Replay X i take a peak if you like

@weedy your On-Line CkCurry Rx's : with an iPot ? granted that does not mean Rx's are really good but maybe what's the ref for iPot Curry Rx's ? if you have one what you might try in the iPot CkBr vs CkThighs w the same curry Rx. that would be an interesting result.

@HungryChris they say that Bacon makes everything better Mortadella ( no pistachios , please ! https://boarshead.com/products/detail/509-mortadella-small-with-pistachio-nuts-half ) is a close second for a time sandwich did you dress the thinly sliced cabbage ?

@Anna N thanks for MC , the book not that Big Big Big MC . which I have I have it now on reserve from the Lib.