rotuts

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

as in my salads using similar ingredients at the tomato // sardine dish , Ive added no added salt seasoning mixes to the spinach curry powder is especially nice . I have three that are fresher that the several from Penzey's : the one on the R came from Amazon w the S&B . it filled out my order for free shipping . its very nice ! all three are different , and all three are very tasty in this prep. Im going to re-order my set from Penzey's soon. they still have flavor , but not a lot of aroma. there are Indian stores near me . I might stop by and see what concoctions they offer . as soon as it get significantly cooler.

@Tempest63 fine video. looks exceptionally tasty. you can soak out a lot of salt from cured meats but you can't soak out the cure itself. its irreversible protein change

@Norm Matthews that cake looks mighty fine to me .

@KennethT thank you for 'a repost ' again , I did not mean to imply anything about M&P's use given that im interested in how smooth the M&P was when you got it , compared to others you considered. as in most things , the item made with better materials and properly crafted is what's your after . Id love to see more detail of the M&T after you break it in . looks like quite the item , and onlyavialable locally. congratulations.

Pics ew tomato dripling all over Hernry ' muzzle ' much appreciated.

in those cases the issue is enable damage when they are much much older . the a cumulative issue . I regret bringing this up if you use a M&P that grinds , gets both parts as smooth as possible first.

Gormet he is , after all. he will ask for olive oil tomorrow

im hopefully that misrepresent the use , and care , of a M&P . if the M&P is perfectly smooth , of a very hard material . it does not do its job by abrasion , but my pounding . thus very little , is any , material from the M&P will be ground off in each use . If the M&P does its work by grinding , ie either one or both units are of the same material and rough , some material will be ground d off into the food . that's it .

the issue w M & P's is if both components are not perfectly smooth think polished marble , perhaps the grinding will result in material from the unit , in the food . its dose dependent in that case . perfectly smooth marble probably does not grind , but crushes . I didn't meat for you not to enjoy the unit after all , you might not be using it 6 times a day. enjoy

indeed you dont. but you do eat some very fine dust possibly from the grinding,.

@KennethT nice ! be careful with it the enamel on your teeth might not be a fan over time .

@Shelby I dont think your hunter friend comes to primarily hunt. just saying.

@Smithy cheese is aged . sometimes mould is added for its taste effect down the line . blue cheese is a good example.. if you look at the rind on camembert etc its white mold. J. Pspin did a fine show on taking all the cheese bits in the crisper , or wherever you keep the cheese and blending them all together making ' formage forte ' its like that . Im no expert , and I would not take my advise if you have any doubts Id personally not each a cheese that is wet w mould or slimy mold. but don't take my word for it. indeed I have a block of Tj's Montery Jack , in its original wrapper , aging in the crisper it dries out a little , and has a much more pronounce taste after a few months. Ill try it soon. I discovered this effect for thje M.J. by chance many months ago so decided to age one brick from scratch.

pic ?

this is Trader Joe's fine cheddar home aged in the crisper loosely wrapped in ids wrapper , then in a plastic bag scrapped off the blue mold. made note no wet or mucoid mold , the result was very tasty hints of ' bleu ' very pleasant w an apple for desert.

@Duvel consider making the other half pear and feta . for 'The Family ' while they are snarfing that down you will have the bleu for yourself. they might chage their minds after tasting the feta half. so guard you half carefully.

@Duvel I think a pizza Hawaii if a fine pizza with proper ingredients : you've got it right : smacked bacon m and ripe pineapple never made a Pear and Bleu ? ( Crumbly Bleu or many be feta ?) neither have I . but I can imagine it , noting the salt content of the crumbly bleu or feat . and you wouldn't peal the pear , of course. just saying.

@Duvel Id love a slice of each . both look delicious.

I have been working on this dish : Sardines w spinach salad topping lets call it on this version I added TJ's balsamic glaze on the tomatoes . the bottle was right in front of me this didn't work . the glaze is tart , which alone might have worked , but also sweet. sweet didn't wowrk this is the current spinach concoction : thinly sliced spinach , kimchi , saurkraut , green windows onion and red onion. w some mayo to make it creamy . Ive been adding more of this lately , on top of the canned TJ's sardines campari tomatoes on the side w mini shredded wheat . Ive been using more of this also . and I started to re-shread the S.W. as there wasn't enough auto re-shredded on the bottom of the bag . realized didn't have to be completely shredded. nice dish cold. tomatoes are room temp. the rest cold from the refrigerator , including the plate.

next time you visit Costco , take a look at the device . they say they clean the unit regularly thgouthout the day. as ive never tried their meat , my guess is that if you cook the meat as a steak , ir fast you might get a chew that's a little more tender . the technique is not going to affect any slower method of cooling. the issue , are surface bacteria introduced into those spaces thus cooking 130 F is a concern for the time the meat takes to heat up to 130 F such as a several lbs roast , SV'd whole at a lower temp. the meat might also be unsuitable for aging in those UMAI bags . however , I was told by a butcher there , in person , a while back that if you don't want the jaccarding , they will wrap uyou up the cut w/o the process , at the same charge.

@blue_dolphin thanks for pointing that out cheers

odd . I get this now :

my adventures started with the Sous Vide Magic , from Canada ! used that controller for jury-rigged smaller systems for some reason I could not reach back , searching ' sous vide ; only gets me this topic. lots of interesting thought , and then , Crock

Im not sure why , but the search function seems to only reach recent material for instance searching Sous vide only get the current results about ttjhe SV crock pot does this have anything to do w the update ? I vaguely recall something similar happening in the past. very vaguely