rotuts

@weinoo dont know that much about rye , nor Pikesville but it appear in this book : an excellent read Arrzona territory 1880's or so. adds some colour to your next Manhattan

I used to make a carrot soup that was basically Carrots // some red onion // then , some Patak curry paste . there are various blends . all work use the paste not the simmer sauce. and adding low fat cottage cheese for some creaminess . all blended until smooth . so , curried carrot soup.

@gulfporter what an interesting idea .

Dinner # 4 : and checking on the TB : This was 4 dinners , as I cut the TB ( 20.4 oz ) into 4 portions . The carrots were on bag of ' babies ' Broccoli 2 large heads. as an aside the carrots ( re-heated ) and broccoli -first time around. the broccoli for me was fine 2 1/2 min micro , trimmed a little , cold from the refig. the carrots did fine @ 2 minutes . but there were still a little wet . not as much as dinner # 1. I also pan sauted the TB 3:30 min each side , 30 seconds more . still a tinge rare , but not vey very rare . and improvement . I learned a lot , and once i get the carrots under control, a tasty winner for me. I thought i iPot'd them , pressure steam HP , from the refrigerator , 4 min. but I didnt keep track in The Red Book ( engineering lined ) , my Bad. the ref's I pulled up suggested 2 min HP seam , quick release . the outer 1/2 was cooked , a little wet , and the inner still a bit firm, , at what ever time I used. next bag : Ill pull the carrots out , quickly rinse in cold water , then pat dry and put under a preheated CSO broiler to both dry out a bit , get a little color , and finish cooking the core. tasty each dinner was , w significant improvement over the 4.

Well minding my own business , watching NFL on my over-the-air computer feed ( I get to scroll over the commercials ) this came up as I was hurrying buy : and dinner was a few hours away moved up a bit. Arby's https://www.arbys.com/menu/top-picks/steak-nuggets-5pc/ no doubt excellent food photography , and outlandishly misrepresentation . probably round ? Soooooo : who is going to take one for the team and report back ? wonder what they charge Big Macs in some places cost $ 7 . P.S.: found this: https://www.thetakeout.com/1987564/arbys-steak-nuggets-review/ ''' The meat was not juicy, but instead dry and stringy. '' they seem to go for $ 5.99 soo , unless you've already tried them , consider putting you $ 5.99 elsewhere ?

well, a surprise . we will have to wait and see what @Duvel says about pigs feet.

@Ddanno these were not smoked ? ' fresh ? ' what did they smell like initially ?

interesting question I found some interesting possts : https://rickstein.com/blog/jacks-hacks-salted-fish/ https://nofima.com/worth-knowing/all-you-need-to-know-about-salting-fish/

@Ddanno it looks very thin for a Ham .

@gfweb not yet. B abd C , both roasted would be nice . start w the C , then add the B so both get done at rhw same time might be nice.

Ive been working w ground turkey, which I enjoy . l thought id also add broccoli and carrots , veg Ive enjoyed in the past . pressure steaming in the iPot is easy , and gives me veg to work with cooked. so , I tried carrots , PS 4 minutes , quick release . times mentioned several places in the WWW I used pre-pealed , not really baby. the cooled in cold water . the surface 1/2 seemed over cooked , the rest not so much. I mashed the results to even things out. I added a bit of Tj's sweet chili sauce. broccoli was 4 minutes , micro . three turned out better : Mise the broccoli is raw , upper L the carrots , cooked , refrigerated , R red table wine , w demi , L bottom cooked the ' slice ' of ground turkey , in the usual fashion , deglazed w the wine ( warmed up ) and butter day one : broccoli over cooked , 4 min micro steamed carrots decent , but wet day 2 B 3 min, much better . carrots , still a little wet , but not so much. dry roasted pecans on the carrots. forgot to put the butter in the deglaze , off the heat of course , so it went on the turkey. decent meal , but broccoli and carrots need a little work

TJ's had a mayo years ago . in a glass jar . it was very very yolk-ey and delicious. I wonder who made ir and what happened to it .

@gfweb Ive never tasted twang. Ill be cautious when I try it . of course , you welcome to alert me to other twangs youv'e tried that did not agree with you.. it would save me a lot of time and lucre. thanks

for completeness sake , Im adding Burman's the Aldi mayo : https://www.prospre.io/ingredients/burmans-real-mayonnaise-51897 Ill add my Dukes vs Aldi ( Burman's ) when I open a fresh jar of each at the same time. that Dukes has to last me a long long long time if i like it , as its up to $ 5.99 B is probably 3.49 , just a guess

@KennethT I had a friend that used to do ' leather work ' i.e. made leather belts as a hobby. cow / steer leather varies in thickness depending on parts of the C/S belly , front to back might be what's used. front is thinner. Upper back was thick I recall good luck !

@Victual Vignettes Congratulations . tasty work. for a braise , moving to fattier grain finished beef got youy to a better starting point and then you upped the game w all the other canges..

@Tropicalsenior rolled roux logs is a very fine idea. thank you for sharing .

@Tropicalsenior there is no marbled beef in Costa Rica , because : the beef is not grain finished ,and is pasture finished on pasture that is marginal ? @gulfporter similar situation ?

Ive found that the above Brie , after being opened , does seem to age a bit noticeably more than when sealed in its wrapper.

OK , but that drier will rehydrate w time , getting back to a mouth-feel of tender tough will not get tender by soaking in a liquid .

another way of looking at rapid release of meat might be this : say you pressure cook meat , and the meat is partially submerged in liquid , or not at all : pressure steamed. the PC temp is well above 221 F , sea level boiling. rapid release creates a rapid boil in the pot , and on the surface of the meat . that surface , above the liquid will be dry. the problem is the dry meat will seem tougher than wet meat , but I see no way that can be true dry and wet have different mouth feel . on the other hand , dry meat has mouth feel similar to toughness , but was tender when moist. extreme example : jerky so rapid release will dry meat that's above the ' water line ' but the meat under the water line will stay moist and feel in the mouth tender . one last thought : the dry parts of meat , above the waterline @ quick release , may ' chew ' tought as is , but left in the liquid will re hydrate w time . a tough piece of meat will remain tough in any liquid .

@Tropicalsenior I think that is incorrect . fast release, releases a lot of steam , which concentrates the liquid portion of the PC contents by evaporation . I use this feature all the time when making stock . if i start w 3 cups of water , use quick release , there is less water left in the pot. in terms of toughening meat , I cant think of a mechanism for toughening the meat . there still might be one, but I doubt it. quick release might dry the meat , if the meat is not totally submerged in the liquid : the exposed meat will ' boil ' making that portion dry here is a ref. https://www.hippressurecooking.com/meat-openings-pcs/ you have to read it carefully . dryness is not the same as toughness .

@Rickbern the danger w quick release of P.C.s is 1 ) getting burned w steam 2 ) creating a rapid boil of the contents of the pot , a sort of foaming action . the temperatures in a PC ( high or low pressures ) are well above the temperature issues mentioned in the Kenji article. quick release does not increase the temperature of the pot.

I personally think for a P.C. stew to be edible , the meat itself has to be reasonably fatty , if not more so . for very lean meat , top // bottom round , or grass fed , there better be many tasty add-ins for that sort of meat to make a tasty PC. stew . or , you might have to be famished , which would work .

Dinner : Naan-ish pizza described over on the TJ's thread : https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/69/