rotuts

@trfl please continue to post your progress here. many of us would enjoy seeing this item evolve.

@trfl multiple colors would be nice. Id not want the color to stand out, in my case. white or off white might be an option . or a light grey. you get the idea . everything I see looks good. Id suggest that the heating area not be ' too small ' based on the various ordinary pots people might use.

@FrogPrincesse thank you for that. I was thinking of trying it. several ' no nitrates ' [ celery seed nitrates ] have had an off taste to me from Tj's

@blue_dolphin those OT's you posted are the meatiest ones Ive seen in a long time. most Ive seen are very fatty . those pic'd are ones Id enjoy working with.

@weinoo Nothing -ish about that one.

more phishing from FakeAnova :

@blue_dolphin my guess this is a bit of an ethnic market , as they also have pork neck whole octopus. Excellent !

Trip to Woods Hole and the WHPS : Lunch @ bleu https://www.bleurestaurant.com/ rillettes , my favorite Foie Gras excellent .the cranberry walnut toast matched perfectly. Apricot preserves the same that's truffle oil w a few drops of balsamic unclear what this added Goat cheese and brie tart . Good , but other dishes much better . glasses of C du Pape. very nice.

ditto

@OlyveOyl nice ! if you made that w toasted pecans , Id be right over .

@KennethT it is a good idea . but to be done correctly , it's got to be something like a KitchenAid mixer that sort of quality . with those add-on paddles that have a flex edge that truly scrapes the edge of the bowl. Consider their IceCream bowl, well made but a bowl you heat . unfortunately , heating to saute temps might make it quite expensive. you bet the idea .

@TdeV the beef tail these days is the same age as the meat in your meat counter . after all , where to those zillion tails go ? about 1.5 y.o. the tails Ive seen at a much better than average local chain , were at least 50 % fat . from the Feed Lot.

@KennethT Im glad you were able to return it . this looks a lot like Late Night TV ad's : 4 easy payments ,etc .

and the tails these days are not even from Ox : a much older , thus tastier , beast of burden.

Tj's still have eggs @3.49 doz // large // one doz // customer MarketBasket : $ 4 .99 for Large doz Ive noticed that Tj;'s , locally , eggs have larger yolks that the version I used to by @ MB. same weight // carton. interesting . as one really buys eggs for their yolks , Ill keep getting TJ's should prices revert to their previous pricings. After all , although Angel Food cake it good , Hollandaise it better .

@Pete Fred what does butter cost in FR ? 1 lbs 500gms ? what sort of local choses do you have ? Supermarket ? ( BTW , next time you are ' in town ' woud it be possible for yue to take some pics of the local butter etc display ? )

looks a bit like a fox .

@Ann_T than k you for that reference . I wonder if the salt level is different ' from a local butcher ' vs from AgraCon.

@Ann_T interesting technique . as the meat has been brined , is your result salty ? simmering a brined product move some of the brined salt back into the water.

@FrogPrincesse Its my understanding from my local TJ's that items that are on the shelf room temp and in the refrigerated section are the same. putting things like jared salsa next to refrigerated prepared foods increased sales of the jared products . Id check locally , just in case.

Ive thought about this project , and would do things a bit differently , next year : the CB's I got were relatively lean , w/o big gobs of fat. I trimmed off a little . Fat is flavor . you can trim fat off after you cook it , but you cant put it back. the local CB comes w those tiny spice packs. think bay , allspice , mustard seed . not heat. back in the day of simmering CB for hours , my sister like to put the pack in the water , which is why they include it I think. w all that water , very little flavor made it to the CB. W SV , any spice or herb next to the meat , even small amounts will very much flavor the meat. its concentrated right there. Theory of SV suggests putting spice and herbs in a folded ' pouch ' , open at both ends so it does not come in contact w the meat. thats a better way to do it or simply skip the spice pack. My CB is actually Spiced CB . it very nice , but its not traditional CB I should have done some w/o it., 50::50 just for variety what I have is still very very tasty. Papain is in this version of CB. it's been succinctly discussed farther back in this thread. My CB was tender , so I think IM OK w what Ive done. however , it would have been been interesting to check the CB at 24 H , and 36 H . it would be easy enough to re-bag and put back in the water. I like the smoke flavor I have . its not traditional CB , but makes for very tasty sandwiches in the future. I decided to not smoke the last batch , for a more traditional flavor. and lastly , if you appreciate what SV can do for CB , and have refrigerator and freezer space , and its $ 1.49 : get more and SV more !

@TdeV interesting points. Im sure sweetness has been studied as an inducement to eat more after all , sugar , salt and fat are the three major food groups , and used in industrial proportions for profit: ' beer nuts ' are both salty and sweet and they have plenty opf fat in them. but I have no idea if everyone eats less of something if its sweet . I dont have a ' sweet tooth ' but Ill have seconds even thirds of a cake w a serious layer of frosting .

here is a pic of a larger sample : these slices are tender , with a very nice light smokey-ness ( the Alder/Hickory blend ) , and not salty at all. each batch was re-bagged after cold smoking w ~ 2-3 Tbs of the bag juice , and the rest of each batch was bricked and frozen as you see upper R . the BJ was not overly salty , and will be used for ' sauce ' and a medium to iPot potatoes/carrots/ cabbage in the future . over all , a very successful project. hope to do it again next year

My Fond-less 8 " pan is more or less middle aged . these pans have done fine service for years. It got a little grumpy when I fried//steamed 2 eggs the other day I think its this one : https://www.amazon.com/Experience-Nonstick-Induction-Compatible-Dishwasher/dp/B000GWK2XW/ref=sr_1_17?crid=3AYTU5NJL10M6&dib=eyJ2IjoiMSJ9.LQlbp87gs0UikU0OufR7hPbxsPsg33PS6VRqFQcuw2HnhnhtLuFyPc33vt0kzKj_Eyj1Cy8tR2wFTc0JbTxdwnT3O26Bi6NpzKa1ppzRQiD3JQ6ZVc0os1l3JOqVOgMLDtX_kxNhu4Gu0ZbmbpKzC7CCErRU0dvK_W6NpTBDKyIfEImqwoG50I1SdS84OtFjFtktaQm2vjEX6CyXqy8c2nbt7TOzCVzbptO4B9HUvU8Anenwym_zK5sacwPDOs0FTZCwORQ57HHXmbv7iKCPpWfGFAQ9J6XrHq2m_FSgtBt7r-69oSEox5eCfrEjDrwWgFyRqeTBT_PgUOneXEHA0gCCHQ8EELYXPJTDjULu5y2Fr6jK0GUIpQKc4KMzB1CimNs3_Vhi1b3bqW3tv4hDyo5Ln-mJ9XKnM0BlvsglKHs0sCiy-Ku2JvYMXhQT4KCR.pyOa5ZnWHJYYjjDPS0Gtdc6jV726dVZYnfheA7Jatf0&dib_tag=se&keywords=t-fal+pans&qid=1741973742&sprefix=t-fal+pans%2Caps%2C146&sr=8-17 this brand has lots of versions . I still recommend this series . the WireCutter ( NYTimes ) recommended this pan recently : its quite nice . I though Id post the vendors Care Instuctions : I really cant say what adding a little oil , initially , over medium heat does . but why not ? N.B. : their views on cooking spray , a recent topic here. its a very nice pan. Ill try my fried//steamed eggs in it soon. Tj's still will sell me one ( 1 ) doz large for $ 3.49. Ive seen various ' swells ' at Tj's put two ( 2 ) doz in their basket . No Comment .

too much Tech no steam cleaning too expensive