rotuts

love to hear if it makes a difference. i have noticed those stripes , but the toast was so good Ive ignored them forgot completely that the steam-clean would of course clean the heating elements. maybe they need to be dried carefully to prevent calcium build up ?

in thinking about the uneven toasting : Im wondering if the bottom heating elements get dirty over time ? maybe they can he cleaned ? which I doubt.

one other thing : all the meat cut are referred to using Uniform Numbers : URMIS for USA and IMPS for international. ????? you say ? when looking up meat on the internet to try to understand carious cuts these numbers are frequently used. in the index of this book you can match these numbers w the cut of meat illustrated in the book ! a bit odd , but it clarifies a lot when regional names are used and you want : 1185A i.e.: Beef bottom sirloin flap , whole , boneless ie : sirloin tips whole a favorite of mine for flavor // price ratio and in case you we're confused about skit : Inside is : 1121D outside is : 1121C your butcher will be impressed !

im wondering , and I think its been mentioned before using shinny side up on the crumb try if the bottom of the toast does not brown well ?

I should note that the later sec ion of the book , after all the fine pictures is technical stuff that may or may not interest you the first part will still be well worth it if you want to understand your meat.

if you are a Costco shopper : do they cary sub-primals of beef ? perhaps Prime ? perhaps Chuck Roll ? thanks

as many know , Chuck Eye steaks has been a recent topic of interest : and in the past Ive mentioned, as have others , this book : https://www.amazon.com/Cutting-Up-Kitchen-Butchers-Poultry/dp/0877010714 determined to learn more about Beef I ran across this book : https://www.amazon.com/Cutting-Up-Kitchen-Butchers-Poultry/dp/0877010714 my library system did not have it , but it came to me via them from one town over. I don't eat a lot of beef , for the simple reason its hard to find high quality beef , and its relatively expensive if you go for flavor etc. but I do love it from time to time. this is an outstanding book it so outstanding that I bought my own copy , and will look for , and maybe refrigerator age some semi-primal cuts once I have a little freezer space in the Fall. I might even go so far as to get those ' aging bags ' etc. that's how interesting this book is after all , Im very familiar w SV , have a chamber-vac and maybe some day some Freezer Space in FA Im hoping to avoid FC and put those funds in some Costco Prime and age the meat first. I though Id post a few pic of the book to wet your appetite. if you move them to your desk top they might be easier to see and read. the mysteries of Chuck : [ed.: the format is that the top set of pics goes across to the second page as does the bottom sets. ] the Chuck Roll : and last for the Tri-Tip fans here : the rest of the book is just as interesting. there are even some exercises for your wrists to help you get the most out of your Beef Cutting. truly and Outstanding Book hopefully your library has a copy. even if Beef is not on the top of your daily menu. Im looking forward to my first Chuck Roll , Prime of course !

@blbst36 if you can't get really really fresh fish at your Personal Fish monger dilute out the clam juice so its not too salty if you have some dry white wine , deuce that a bit and add that too Fish is very delicate if you get into this and fined a local fish monger look for some realy fresh " frames " this are the bone-ey frame of the fish that the Monger tosses out unless they make their own fish fume fish stock from fresh frames takes less than 30 min t0 make

a very long time ago I lived near a fantastic fish monger on Long Island. then P.F. came out with this book : https://www.amazon.com/Seafood-Cookbook-Classic-Contemporary/dp/0812916042/ref=asap_bc?ie=UTF8 I used to make a bread crumb mix , butter , garlic dry white wine and get ready fresh cilantro an Rx from the book I know some can't stand cilantro OK with me but I like it. consider some fresh finely chopped cilantro not too much only if you like it. butter ? just a little ? dry white wine ? deduced ? not too much ?

next time I have extra lobster needing a Position sur le Plate Ill keep that in mind they should have added a bit of warm cream to the mash ?

@Okanagancook what was the Lobster Mash ?

just to review a bit : any idea on the orientation of this "" Cap ? "" Im wondering if the thicker cap is over the PrimeRib area and the thinner one is more to the sirloin area ? Im betting that when I get "" sirloin tips "" not of course like this the fall meat I get and do enhjoy is the thinner section on the beef you have here ? Nice really really nice.

Yikes 3 more times! the finest meat Ive seen in a very long time ! what do you plan to do with the fat trimmings ? cool enough for some Yorkshire pudding yorkshire puddings ? BTW I like your boning knife mighty sharp I hope !

nice where diode that VacRibCap come from ? when I l;ooh at it I say Nice then nice again !

Its my understanding from " Some Folks N. of the Border " that Cumbrae''s might not allow pictures sad , but good ! id go nuts maybe ask politely ? love to see what your C's Chuck eye looks like

the LL's are really famous now ! Berkeley Tech heavy duty hook cutter. scroll down to about # 10. they are bound to move up Id guess.

@Captain Iu actually support your metnod they tell you and your guests that you bought carrots w tops i.e. still fresh and not ion the Cooler for 6 months so Finbe !

@TicTac correct for now however ? do you go by the Deli Counter and buy thinly sliced meats ? for sandwiches etc ? well you can easily make that stuff much cheaper and w/o those add ins then freeze them and have then every day for your Children and your self. The Dawn always Rises.

Im a bit keen on whether the chuck eye appears on the 7-Bone that might b e a hard to find item these days : 7 blade chuck Why ? when I started cooking for myself I used to get the 7. at least 1 or more thick I cooked it on the weekends as my mother cooked " Swiss Steak " mashed potatoes etc. later I learned that all the blade ( under the scapula ) might be cut out and used as a "" Steak "" thank you madeleine kamman

@TicTac at some point the Glories of SV'd will Speak to You ! simple Zip-bags etc that's the Good News ! on the Flip Side after a trial as above you will kick yourself for waiting so long just saying

@ElsieD maybe here ? https://www.youtube.com/channel/UCjBpkv5LrN8MC3u2-LATnCA I have the book on order from the local library

maybe the red onions were there to add cool(u)r ? in that case , chopping them up into smaller pieces and sprinkled around the top would add some color and be easier to slice I do agree that C.C. is begging for a sauce excellent thinking id say.

the ChuckEye is the same muscle as the Rib eye , just farther along the animal towards the shoulder ( head ) of the animal. I wish I could see the shoulder cut a la 7-bone to see where it sits. can't fined my https://www.amazon.com/Cutting-Up-Kitchen-Butchers-Poultry/dp/0877010714 just now.

@Duvel the ox-tail in the case looks very meaty around here , its generally fatty so not worth the price. Im sure here there are no Ox'es just cattle that's young and feed lot fed.

@Captain nice very nice. now I don't mean to be rude ........... why do you leave the green bits on the tops of you carrots / I know its trendy but do you eat them ? do they add flavor ? or just to show you didn't get the carrots from\\ WalMart ? which night be enough