rotuts

@Duvel that's an extremely interesting restaurant . Please point us in a direction to learn more ?

wood fired pizza oven ?

@TdeV if you dont eat it right away Id guess you have to freeze it.

@Smithy wow I tried to mean the TJ's stuff , was green , but very far from a GBP Poplano' s nice very nice

some things quite new to me : over on the Tj's thread , @JAZ, @Jacksoup, and @Smithy tried out the Fz chile rellenos . Ive never had a chile relleno. first off : Mex-tex did not arrive where I grew up ( SF peninsula ) until the mid-60's . there then was a spectacular Mexican restaurant in Los Altos called Estrellita's it was super. why wast a meal w a C.R. , which looked suspiciously like a stuff GBP ?. My mother made stuffed GBP a few times in the '50's , and they were awful . @C. sapidus uses poblano's in a variety f dishes . and the Tj's fz versions were quite good ,l out of the AF. I asked at MarketBasket re poblanos , and sure enough , they had them . I got 4 and was going to roast them over the gas burner on the stove. but i only had those thin plastic bags used for produce. then an advent : use Corning-ware ! I heated up some water in the CW in the micro , and used that I was going to use these in some sort of corn tortilla stack // melt. I had some CkThighs , that needed a home , and used some Campbells Cr of mushroom soup : No Added Salt in a pot with no ' i ' for a change I haven't used this pan in years . it's an outstanding pan , from BB&B's early days , on sale , also using a ubiquitous coupon. poblanos ( 4 ) diced chicken , saute then 180 F IDS 1 hour diced two cans Cr of mushroom soup ( not diluted , poblanos , chicken and a little freshly grated nutmeg . If its White , Nutmeg is Nice. brought to a simmer , temp turned down for an hour or so , to let the flavors melt together . I initially planned on the cheese that melted ,and maybe more mushrooms . glad I did not add those , as I probably forgot . Less is sometimes More. came out just the say I wanted. the proportions of what i had ( 4 poblano's , 4 ChThighs 2 cans CrMushroom ) were just right. my usual current Spinach // Rice base I was going to add a little butter to the rice when done in the FT-RC. forgot . as nice as butter w rice is , this was better in the end Less is More x 2 . creamy chicken and poblano w hints of mushrooms . I knew the mixture was going to be good. it was better than good . I tasted it ! some fresh Campari and window green onions . 5 stars for sure. less is more sometimes.

Air Frier Mortadella & Swiss & Soft Scrambled egg , on TJ's Fz Naan : the Naan is right pout of the freezer , mortadella and swiss AF'd torched soft scramble delicious.

I needed to ' move ' some skinless , boneless , CkThighs from the refrig into something else for later. I was not impressed w the one I added to the rice in the FTRC. I sauted them , got some color and fond. chilled them . was going to Fz them then got the IDS going again , as is cooler now . as they were cooked , I tried 170 F , as low as the IDS goes did not seem to be getting much smoke, so went to 180 F . got the usual expected smoke @ 180 . they are going top be turned into something creamy , w poblanos I roasted for the first time , later today a sort of creamy Ck-Poblano-creamy filling going into something to be determjined.

@BaxterBaker I was thinking about ' stew meat ' usually , in a commercial butcher , its odds and ends from here and there. thus they cook a bit differently . then again , it's a low and slow stew , so it might not matter ' on the plate ' I think its better to get ' roasts ' i.e. large hunks of meat. w decent knife skills , and a sharp knife , cut up a ' hunk ' of your choice for ' stew' then you have a consistent cut of meat. and easier to freeze a hunk over bits and pieces.

@BaxterBaker is ' locally ' the beef from your 1/2 cow //steer ?

I noticed today @ Tj's , some ' dry farmed ' early girl tomatoes . I saw them mentioned somewhere , but could not locate that ref. I looked them up , and , aside from the Buzz , they seem to be farmed in a water restricted way thus ( possibly ) enhancing flavor and sweetness. So , has anyone tried these @ TJ's ? they were only slightly larger than Campari , my ' lottery ' tomato of choice , when they look good . they are not giving these Dry EG's away , but , if they look good , I'll try a pack . please report if you've tried them Early Girl was my tomato of choice when I had a garden , starting the seeds here in NE in Jan , indoors a vey tasty tomato from my home garden for years .

Ive had grass fed beef twice , from a local farm that raised and butchered the meat and sold it frozen at the town's farmer's market, in various cuts. 100 % grass . the butchering was a bit uneven , where a slice of meat varied in thickness for each cut and was uneven , the meat was very lean . these were sirloin cuts. both issues were solved w SV , then a torching. the taste was quite different from feed lot beef , and I enjoyed it. these pieces of meat would have been ruined by ' standard steak cooking , of your choice ' ending up tough and dry. this thread got me thinking to go look for that truck on Saturday .

@BaxterBaker Thank you for those pics. I do recall that ' inspection ' can get expensive. Nice packaging on that burger .

@JeanneCake Look away ! well I tried out the 5 C F l tried out the Flat Top induction : made jasmine rice , using the Cup (J) and the water levels in the pot : excellent rice. doubt any better than in the 3 C Dome , but ... there is a cooking show , dow under : The Cook Up w Adam Liaw . https://www.imdb.com/title/tt14344360/?ref_=nv_sr_srsg_0_tt_8_nm_0_in_0_q_The%20Cook%20Up this is a week day cooking show , w some chat , but you move past it and I get a small tip about 90 % of the shows Ive see recently : microwave your mushrooms ( for a bit ) you get stock and cooked ( dryer ) mushrooms to brown . Ill be using that tip , next time w the Pork iPot'd Ragu ' I I use , now 2 lbs / reduced and browed , each ' Batch " so , on an Ep I recently saw : he put de-boned chicken , on to up his rice , in the RC. not new , but new to me '' chicken -rice-ISH " so Chicken thighs trimmed on top of 1 C (J) jasmine this RC give you the time to done, on the interface , when you start the 3 C round top give you the time to done , maybe the last 5 mins. just a very smaoo thing and this PC has a fan , you notie it , but its lower pitch and not very laod. the chicken was moist , tender , but a bit flavor-less , but i knew that flavor was in the Rice ! sliced up the TThigh , added it to the rice and tasted : the rice was ' sticky ' not what I expected , but very doable for later tastiness. so I added ab generous Tb of Patak's biryani paste , not simmer , mixed it up what h0ot this will work with tomorrow . for sure .

@BaxterBaker Yes indeed , supporting local , and husbandry id a very fine thing ! I know you will truly enjoy every cut , burger , and meatloaf meatloaf. P.S. who got the tail ? and cheeks ! congratulation on your project . Yum Yum . P.S.: Id like to hear about that 1/2 ' hog' ' pig ? ' if you can manage it . Quite some time ago , people who had the land , and , you bet help raised 6 or so pigs . maybe more , maybe less . Breed unknown but this was before attention to breed , over all so , generic pig. parts were individually gifted to local friends a rack , loin and tenderloin , fresh , not injected etc , was gifted to friends of ypur ' up there ' , and we went over , and had roasted ' straight ' rack of lamb. I took care of the Jus and made gravy from it and made Mashed Russets it was very tasty. and so very different from pork , in any way id had in a great great while . Its a wonderful direction you get to enjoy following. looking forward to it .

@BaxterBaker thank you for starting this thread . this is a fine start . when you get to the various cuts , can you post of pic of a few of them ? Id like to see what the cut meat looks like , intramuscular fat , etc. and , generally speaking , where are you from ? does this cow have a ' grade ' to it , if that's something in your area ?

@OlyveOyl that looks tasty I have never heard of cherry molasses . Pomegranate for sure . Im on the hunt : there are some middle eastern stores not that far from me. thanks for pointing it out.

""" It came from an Indonesian supplier that has since had a number of shipping containers denied entry to the US "" wonder where they picked up the cesium . that should be given some thought .

@Neely Duck Dumplings , Nice ! too bad they don't have those locally .

@liamsaunt Thank you . your trips are always a pleasure to follow. love the look of that fish market.

they are Tools of great beauty. getting one , for a statue , in your kitchen I can see that , for sure. Just not a kitchen Ive ever been in . But , think of the other fantastic stuff that kitchen might have not really this one , its a bit tasteless .

very impressive . I like this shot : no need to move too far from the Tree for a Prosciutto a d Parm.

@weinoo Oh yeah . so what do they slice ?

@KennethT I was thinking along those lines. its massive , takes up a lot of room , in a dinning room that could b e tables . etc I agree it slices something but Id bet its not Boar's Head This is really something this isnt a slicer made in china .

Im enjoying this show , for the second time Day of the Jackal https://www.imdb.com/title/tt24053860/?ref_=nv_sr_srsg_0_tt_8_nm_0_in_0_q_day%20of part of Ep 9 takes place in a fancy hotel , by the water , Cadiz , or the like this apparatus in in the dining room . I noticed the wheel on it , so it might not be just for show human included in the snap for size : focus issues , not mine , att least in this instance another shot , showing the base. this looks substantial you turn that heavy wheel to do sometiing for sure.

I'd be eating Campari tomatoes , ignoring the price.