rotuts

my preferred FileServer is down today . but as soon as it Up again , will look into this. thanks for the tip.

Market Basket has almost identical looking Fz HB's as I only go to MB and Tj's , that's 100 % of the store I frequent. although there is no MB in AZ , Im betting any chain has the same. however a more interesting question : why does your Local sell out ? have you asked the staff ?

after cooking , any easy way strip off the met and put in a savory // creamy casserole or iPot a fw t a time , w water just to cover to make stock. re-use the stock several times to get concentrated stock freeze after defatting for later use. no white meat , b ut tasty.

https://www.spokesman.com/stories/2022/mar/15/bacon-buying-guide-heres-what-uncured-center-cut-a/ from google.

@liamsaunt what is voodoo style ?

@ElsieD Im sure you know this , but just incase: Ive made various things w yogurt in the past. generally went w low fat // non fat. full fat was generally better in the end .

@OlyveOyl Wow. the idea od cantaloupe sorbet made w fresh ripe cantaloupe sounds so good. + the C.de.M delicious .

@blue_dolphin colorful , tasty . hot dogs.

@TdeV interesting points . how did the 3 day 133 f turn out re tender // pull apart // etc. ? in terms of an ' open ' fully saturated environment for low and slow: the meat will contract based on the temp of the cooking . w the SV bag the ' jus' says in the bag , and is not released to a larger environment. so far , Ive seen no posts from members w the Anova oven on low and slow in terms of that jus. its going to go somewhere , even w the high humidity not to the cooking environment as its already high , so hopefully a pan by dryness I mean the mouth feel of braised meat , sans braising liquid. the best braise , in terms of flavor , Boef w a really good burgundy , ie these says . 100 USD +++ ? not the 30 yo you've had in your mcelar ' since birt and not think that bottle of Pinot Noir for even $ 20 UDS is going to resemble the real stuff ... that beef , plain , no sauce will feel dry in the mouth : less internal jus and some or most of the fat rendered. still very tasty as a whole unit . if you chose the oven method , plus consider some pictures. much appreciated by many here , but mostly Me !

@liamsaunt Nice ! enjoyed those menu's. food looked fantastic.

@TdeV I do not have the oven. I did a smaller pice from a pork shoulder , 2 - 3 lbs @ 145 F for 24 hours . I don't do meat any higher than that , so Ive never got true pull apart meat. by choice , as I like to keep some of the jus in the meat , rather than in the pot. granted , w pull apart , you mix it all back to gather , so it might not matter and I though 24 hrs was a bit too long , at that temp. it began to think about much , but want there quite yet. if you are after pull apart , you are going to have to go im guessing only , onto the 150 F ++ range. Ive no experience w those temps as I understant i , you want 24 hrs , for planning purposes , so Id suggest 155F , for pull apart. please report back . BTY are you going to use a steam over , or vac's bagged water bath ?

@palo interesting review Thanks for sharing

I thought that was the case . the prices on the menu vary from 85 to 125 Im hoping those are not USDollar figures , and can't be Ringgit ...

what currency is used on those menu's ?

a while back , the WHPS got an Easter sale S&S rib roast and put it in a UMAI bag . 60 ++ days later it was trimmed up slicing off the dryer outer bits to ge this : trimmed w high heat Yodering said to be tasty , w a bit of a pleasant chew. WHPS still have several bags , so awaiting the next S&S sale for further adventures.

@KennethT Fantastic . as @Duvel has suggested thank you.

@JoNorvelleWalker having salted this long wait for cooler weather for sure. Is an autumn cheese . by then , you will sort out the slicing. which needs careful attention.

For me , locally , and when in CA in the peninsula where I grew up visiting my father I had access to better sourdough than traditional french. that's a good point.

Ive been getting Campari tomatoes from Tj's for quyaite a while . mother onion , based on my degree of shopping is MarketBasket , bu choice. Tj's were a bir better , so Tj's they change in several cycles out of synch w real weather no matter : I avoid any yellowfins color . and indeed , that can clear up in the nest week. however , the best , of really very good dependable tomatoes , comes when the tomatoes themselves are larger . like in the last 10 days or so. and Im sure each Tj's gets its Campari's on its own unique schedule but these : do very weak kept for 4 6 days. I usual always keep the tomatoes for 2 - 3 days but longer when they all get to this size , really adds an aroma boots. the sliced tomatoes you see are similar sized , and kept 5 - 6 days . they actually have tomato aroma. so if you follow the Campari Seasons ( they have many ) at your Local if you see larger ones , keep them a few days longe and yeas buy 4 packs instead of the usual 2 . etc enjoy

@OlyveOyl your gazpacho loots sensational. via the blender I have they end up with various textures which I enjoy but smooth as silk elevates a good Gz do you float a little good quality EVOO at the end ? your dish , some good quality sourdough fantastic.

the Refrig's : Athlete : lots of proteins Student : no ramen . what student refit has : Romine centers ? Fresh Strawberries ? guess times change . back in the day , the refrigerator was mostly empty. Gourmet : qual , venison osso busso , mushrooms , several wines , both white snd red . dukmlivers. yikes. Im pleased the show is not simply repent the previous years format . entertaining twists , but none really affect each teams results .

I grew uo on the west coast , yet went to college on the east . late '60's to early '70's back then there was student stand-by/ SFO was home to United , so its was AM fight United to BOS. got to the airp[ort early , to get in line for the student seats alway got a seat . some flights were almost full. United in coach was chicken or steak , and the steak was filet mignon , w veg x2 a lot of green beans for the green however the FM was cooked and reheated so it was medium and very tasty , and the GB were not over cooked. back then military in uniform also flew at a very reduced rate . from time to time , on an empty ish flight , extra dinners were passed around by the stewardess , first to the military members , then to the college students , ie me ! nice to have 2 fillets , back them never had the chicken. and as an age related issue , no young yet amusing Zinfandel w the FM .

Episode 2 is here and the show continues to have interesting ' events ' still a bit tongue in cheek , and amusing : first is a Speed Relay , where you make a series of items , fast to produce a burrito : the team m makes one at a time , moving through the series the slowest team is eliminated , thus : and Id enjoy any go these , including the slowest team the next Event is interesting : three refrigerators siad to contain the usual ingredients of a Student , and Athlete , and finally a Gourmet Foodie using these ingredients , the team has to create a ' Full BBQ Meal ' how does a team pic its refrigerator ? but of course , an Egg Spoon Race . this show is a lot of fun , but Ill tell you , Id love to eat any of the food prepared OutDoors ! tune in if you can

there was a BBC ( or similar style ) food related show that showed various international kitchens high high end hotels and the like. one was onAirline Hubs , and this was probably Emirates ( or similar ) long haul first class flights from Dubai ( or the like ) food made in advance to order , meticulous , and the ability to rapidly add food at the pst minute. kitchen and ingredients looked fantastic why not ? each unit probably cost the flyer many hundreds of dollars. still fun to see a large unit professional kitchen working smoothly.

@liamsaunt thank you for sharing. and thank you for the menu's