rotuts

@HungryChris i must say your Sandwiches are the best Ive seen. Im glad you satisfied your Zook urges earlier no matter thanks as I don't see Mortadella there Im not going to be Tossing and Turning All Night ! have you ever used the Micro to heat up your ' Meats ' w some cheese on top that melts ? a dangerous path to go down Ill say

@JoNorvelleWalker interesting points Im at the point of my life where KillerStuff on my food is not a concern it of course has to be in Trace Amounts ! that being said no apples from WA and no fruit from Chile and I don't mean to be flippant Im completely confident that a few Jugs of MR and a double or two a day of HomeRoasted espresso fixes many things. or one just doesn't notice

One thing ive noticed for a long time : the large russets that are sold by the pound in many higher end markets are very smooth. just thinking about this now , these are the Beauty Queens, which seem attractive in the bin they must have been processed for that visual effect. a taster russet may still be blemish and ' old cut ' free if you know what I mean but the surface is rougher. clean , i.e. no dirt , no big divots , but rough to the touch. the rough to the touch has a always indicated to me that potato is going to have much more flavorful crispy skin when baked. the potatoes from the JGG were like that. the 5 lb Brandless bags sometimes yes sometimes not. im not 100 % sure on these differences , but after the bag of JGG I think it might be true. has anyone else noticed this ? I welcome different opinions, for sure , from your direct experience. BTW ; w all my potatoes I wash them in cold water using just my had or very gently w a small brush to remove dirt is there is any. i don't make it a work-out to brush them so much bits of skin are removed. w the JGG spuds most of that roughness on the skin was still there while they drip-dried. they did not look at all like the very smooth large russets sold at a premium. Im wondering if that's where the early aromas came from ?

I tend to buy generic , unless its something special. for potatoes , I get Russets , 5 lb bags , store label for RedBliss , the same thing I live in the East. Ive noticed that the store label 5 lbs bag are the cheapest and have smaller potatoes than pick your own , etc. for Russets , and larger potatoes for Bliss. smaller Bliss are at a sl premium. I don't mind. I feel its the skin that adds the flavor and the smaller potato , the more surface area thus more skin / lb potato I don't find other potatoes that interesting. Bliss for Waxy , Russets for fluffy I don't find YukonGold to be buttery at all , seems more PR than anything else. the Russets i get with these criteria are not ultra-potato-ey they might come from PEI and its said the soil there has been over farmed. perhaps. the other day there was a Sale at one of my stand-by Chains : 10 lbs / Russets 1.99 Green Giant. did not know the JGJ was into potatoes. but they were very clean , very little divots how could I loose ? I baked up a set of the smallest , similar sized ones in the CSB(O) 450 SB 45 ++ until very crunchy I never peel potatoes. I clean them up as little as possible. after about 10 minutes the most wonderful earthy aroma filled the kitchen then Russet Aroma was added to this for the rest of the baking time. best tasting potato Ive had in recent memory. The bag says they are distributor is in Pasco WA interesting im not sure Idaho potatoes are the best around , or its a blend of PR and other factors I do remember some time ago Mt.St.Helena erupted and a lot of ash was deposited in Idaho it was said that after that , the Idaho Russets improved dramatically in flavor. to make a long story come to an ending , Ill try to pay more attention to where the Russets come from as these were outstanding , and a pleasure to Bake in the CSB has anyone noticed something similar ?

Nice ! thanks for taking the time to share !

Wow ! Excellent ! More Good Eats and perhaps a bit of Shopping ! looking forward to it !

remarkable breakfast : a left over baked potato ( CSO 450 SB until very crispy ) cut in 1/2 , butter , green onion , slice of SV Beef , rare this was made the night before , then cooled and refrigerated as a left-over. No Worries I had a few for dinner ! micro from refrig 45 seconds I was surprised how good this was. potato skin was not crisp of course , but had fine flavor. potato very fluffy. from now on , Im always going to fill up the CSO w russets so I can make a few of these for the days to come. a little fresh green onion will be nice here.

flavorless chicken is very common. right now in my area its $ 1.49 / skinless/boneless Breast or Thigh 3 lbs min each package.

@dcarch interesting video thanks that's a lot of chickens all over the place ! must be a lot of CkSh*t also all over the place !

only some of the MexChirizo is lymph nodes look at the ingredient list I don't know about TofuNodes.

I grew up in CA and have visited Mexico several times a long time ago. in CA there are two types of Chorizo Mexican of course the one thats dirt cheap is made from Pigs Lymphatic systems treated the same way as the chorizo in the same shops from ground shoulder or what ever. I personally don't shoos to eat another animals immune systen and more or less , the price difference was more or less 1 USA green back a pound in NE its difficult to fine Mexican Chorizo so I sue TJ's and its fine

2Anna N so sorry about the GP's near my area there is an outstanding Chinese rest. in the Subs : http://www.sichuangourmetma.com their lunch menu is outstanding and the place is packed I go at 1:30 0r later I just tell them : Im allergic to GB's I get tree ears consider that plan for Future Lunch-ing endevors works well

@Smokeydoke very nice haul. I use the Soyc when I can remember to get it. I take it out of the Tube and sauté it taste to me just like Mexican Chorizo not Spanish which has smoked paprika in it outstanding when sautéed and crumbled on all sorts of things Mexican C to me has vinegar in it and perhaps some cilantro seeds very nice product !

it would be very interesting to know what there CkBr meat's thermapen'd meat was when the low simmer was turned off and what the final temp might be when ready for Eating. I also wondering if the SoySimmer liquid acts as a bind while the chicken is equilibrating

@Kim Shook ( not to go off topic too much ) I have two bunt pans now : I have no idea hoe this happened . possibly the MR talking ? L Target , Nordicware thin and light R Cuisinart , much heavier, Amazon Ill take the Target back.

call then let us know

in my area ( MA ) 750 cc 23.99 375 cc 16.49 also I think the stuff in the US is made here , and not the stuff sold in FR it used to be different in taste there is no tax on liquor in MA when sold there is an excise tax before the stiff gets to the shelf Im wondering if that explains some of the Total Wine price differences

@btbyrd I agree I also have both sets I caved for the R set w the Christmas discount. the slotted K spoons are very useful. the bend is nicer on the R sets but it would have been nice if the largest slotted r spoon had that bend in it I might take it down to the HOmeWorkshop and add that myself after a little torch work,

@weedy nice ref's thank you @hainanchicken is the chicken , after cooking , sliced before service ? Im wondering if they add , after its slices , some Ck stock that might be sligthly thickened or not to add surface moisture . that can alter the mouth feel by quite a bit I think.

@Chris Hennes that Babka is impressive ! finest one Ive ever seen. congratulations !

@ElsieD go with SV 130 for 72 unless you have more BC's to experiment with Ive never found BC's in my area and I like Beef rare-ish ( 130 is not ultra rare ) and tender. looking forward to your results

here is what I found out from my Chuck Tender Studies : we knew it was not a tender cut of meat but maybe SV would fix that. i like rare beef , so it more or less 130.1 for me for any cut I SV here is one bag ( had three ) 130 x 36 hours : note the Jus is red not brown. and encouraging sign there was no fish aroma and very little garlic. I and loosely covered the three hunks of meat in the refrig for 3 days and used a generous amout of RB40 and Penzies granulated garlic. the granules are not powder and maintain good garlic flavor over time here is the above cut w CSB baked russets ( 450 steam bake 45 - 50 minutes -- until very crunchy ) for some reason these russets were the finest Ive had in a long time : deep earthy aroma and russet flavor. odd how different these were compared to my usual on sale bag. These were " Green Giant " 10 lbs $ 1.99 the meat had good flavor , but Im guessing it all came from the RB40 and granulated garlic. it had little to no beef flavor. and it was Tough ! I let the remaining two swim around at 130 for a total 56 h , that figure just worked out well time wise. here is V2 : the bag still has red Jus. The Plate : not a lot of difference. still tough , but oddly not mealy at all. Potatoes remain Excellent , from the same bag. I froze the last hunk and will try to make sandwiches out of it some day , sliced thinly Conclusion : Chuck Tender , no matter how attractive the price , is more or less worthless as ' Roast Beef ' save up and get Sirloin ' Tips ' as whole flap meat for a few dollars more. that's a tasty cut and comes around on sale all the time. the butchers Ive asked love to trim up a few flaps when you ask politely. it comes around these days in my area a 4.99 / lbs occasionally 3.99

@KennethT I like the SV idea you can do a lot of Ck and have it all ready whenever you want it. Id quess you have to thoroughly dry the chicken to get the coating to stick

TJ's was sampling it thick cut bacon w maple and brown sugar glaze https://www.becomebetty.com/trader-joes-uncured-extra-thick-cut-maple-and-brown-sugar-glazed-bacon/ Pig Candy. delicious ! I had to sample it twice w permission just to be sure there there is this : https://www.traderjoes.com/recipes/appetizers-sides/maple--brown-sugar-bacon-tots

@Shelby if you want really tender FCk why not IP fist ( plain ) cool a bit then coat and fry ?