rotuts

@&roid and @blue_dolphin Boooo ! Boooooo! enablers ! my scale is working well. $ 19.95 BB&B with the obligatory 20 % off coupon $ 16 or so. this one is talking to me ....

I found this helpful : https://www.amazon.com/James-Joyces-Ulysses-Stuart-Gilbert/dp/0394700139 and , after half a doz. Imperial pints of Guiness you can pretend to have read this : https://www.amazon.com/FINNEGANS-WAKE-James-Joyce-ebook/dp/B09WYQ76CQ?ref_=ast_author_dp&dib=eyJ2IjoiMSJ9.whzHga2Tn67xiHwXf4C298McK5UALW-2qwELDqjBDrn5ExW9MzngM_310LggzllbYhePkvnBZkmBM3rFNYlnMa5LXVy5u0K-qEqSQlUOgFeljqSNTS6BHe4l3RAXzDoSf1mscstUox1mE3um2pHOjmHNfs5wPj2qKJNH-i7kgS_01est1t7wJjskwsKckVZ341d2m3J2SBIRDqBK_i74W6D_4T5_zQbWzPfqeHKClz4.JRCzYlALLRtOSiAclckp0UnW8ckirIu1KD-bB2A-ZpA&dib_tag=AUTHOR then more Guiness , just in case.

@YvetteMT I like your plan. do you mix in the wrapping Jus if you ' pull apart ' after the rest ? love to see your results.

has anyone tried the various cuts of beef @ TJ's ? I currently eat very little beef. but I very much love the flavor of a ' fine cut ' treated accordingly , looking for good beef flavor cooked to desired doneness. I may get something , and more or less SV it to rare reverse sear and see. some of the beef , possible grass fed might be from australia , no matter but a good deal of the beef thet i used to glaze at was Vac's and east sigh had a strategic label preventing you from seeing any marbling or not. thanks

@@YvetteMT thank you for those pics. feel free to keep them coming . addendum : at what temp do you wrap ? Ive heard reasons for one end of the bell and the other: using internal temps as guides : earlier wrapping preserves moisture later wrapping improves bark and the effects of The Stall enter into choices of course. your thoughts ?

@MetsFan5 you bet. no pan fiddling , or much fiddling along. do you have an air fryer ? another approach , no fiddling. try a ' set ' min an AF from frozen . been looking at those packs of chicken sausage @ TJ's , or similar-ish style in supermarkets ? AF a pack , from hard frozen , braking off each so that they tray-out as individuals. start from frozen , 400F no preheat , check when you can't stand it any more. around 12 min , rough est very interesting results.

@weinoo Im also keen to hear about your results. sounds like a very interesting project to try. Ive noticed that at a local chain , they had Patak brand ' indian pastes ' w a bundle of dried spices. has anyone tried that ' style ' of blends from starting w remeasured dried spices ?

please also remember : their are Cups and cups, and many other volume measures. if you get a Japanese RC , the markings on the cooking container are probably Japanese cups. thus , keep the plastic volume measuring unit the manufacture' included w the RC. Loose it ? #$%)&@#)%&+)#&%@#&% !! not really : use your own volume device , and use that same system for the water volume measurement. its simpler than it reads.: you are creating a rice//water ratio without thinking too hard about ir.

my use is similar to the above . but I use those plastic bags that come on rolls at the supermarket you put free standing veg in . over time , the onion actually grows in the refrigerator , and its flavor become more pronounced w a lot more bite . if it gets too strong , slice for your current need then soak in cold water for a bit , pat dry , and use them that way.

@Kim Shook any fuzzy RC will be very fine fo you 3 cup( japanese cups) is not large at all easy to move around get the 5 cup/ some price difference but inexpensive for the potential : mix in's on 2 USA cups of rice. easy for right now very easy leftovers tomorrow. plain fuzzy ,or induction , the same results on your pate. no need for pressure induction and get that book.above Rice and the like , beyond easy and perfect. I don't know how to fix the odd type.

@weinoo well , there is always Schwartz's Hot smoked meat https://schwartzsdeli.com wonder if its just as good as it used to me.

@haresfur ' Grow ' the green onions in your kitchen window from the bunch(es) you buy you will always have some for at least garnish

@OlyveOyl al delicious ! but that cake is talking to me ; fruit , w a bit of tartness cake w very good crumb , bitter or butter brw sugar flavor 1

it's what works for you . as a kitchen tool w arthritics , other hand issues one looks for more assistance . same idea

@paulraphael I have that ' side-clamp ' ' edges lids ' as with the other regular sale OXO it has comfortable grips , and a comfortable crank you do however , for some reason have to go around the can twice to get the job done. I don't remember where I saw a side-bite review some time ago but OXO came in second because of the twice around situation. the first ranked one was german , the brand Ive forgotten . it was 2 - 3 times the price so I went w the OXO works fine . both OXO's do The Best ? perfectly fine for me , a category , well , that suits me. Ive enjoyed over time , moving ' up ' in the kitchen knife world a can opener is a tool . Knives and etc , are Preforming Art , a different category of KitchenWare.

@ElsieD that's a fine book. I saw it in the library years ago when it was new and it converted me from an on //off rice cooker fine for rice to a fuzzy the porridge cycle handles milk well , does not scorch the milkj and that's how I now make my steel cut oats. I got a fuzzy for my father , and he made paella and risotto i it w no fuss at all. w excellent results.

@YvetteMT \ ]should there be any left sliced thin make a mighty fine Elk sandwich . nothing wrong w saving some of the salting for after cooking as you can't remove salt after the fact. if you have them , try adding some crushed mustard seed on the surface while you SV Indian store have bags of the stuff.

@BonVivant what a wonderful trip thank you for taking so much time to share with us such detail. cheers P.S.: where next ? where ever it is , Im looking forward to it.

@YvetteMT reheat in the bag ( or an ew bag 130 F an hour or two ? won't cook the meat further.

@YvetteMT that steak is talking to me . that's just the way I like it and indeed , for red meat , I prefer 130 F , to the point of tenderness but not to the point of mushiness . the Elk Ive had in CO restaurant ( one in Steamboat Springs ) was lean , not fatty at all , very tender and delicious . no sense of ' fatty fullness ' one might get , and enjoy , from Prime feed lot beef, aged.

@YvetteMT please consider a series of picture of your work. thank you. BTW Im assuming the Elk is ' personal harvest ' vs commercial harvest of private herds. this might make a big difference with what ones works with . your thoughts on ' commercial harvest ?' have you tried any of that ?

@YvetteMT Congratulations . interested in seeing how it turns out. Elk is about a zillion times more interesting than beef.

@Kim Shook I have not had raisin toast for quite some time properly toasted , slathered in butter as above . it speaks for its self. as above. Ill pick up a loaf this week end and some butter and enjoy it this weekedn thank you for the reminder.

@OlyveOyl outstand selection pf sandwiches. French // Danish // delicious all ! a Kudos your way., for each one .

@liamsaunt on you goat cheese salad are those pucks seared goat cheese ? interesting idea.