rotuts

@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.

@YvetteMT I love elk . and that sweet potato looks perfect .

' All TJ Dinner ' here: https://forums.egullet.org/topic/166082-dinner-2024/page/56/#comment-2424868 PS the Fx basmati rice was surprisingly good .

this is a dinner Ive come up with that is very easy , tasty ( tastiness far greater than the sum of the parts ) and a keeper for me : TJ's bagged spinach , slightly wilted in the micro . its warm , not flabby TJ's Fz Lasmb Vindaloo . micro'd rice portion on top of the spinach , then the Lamb V. on top of that TJ's raw cashews , not salted. window green onions. a TJ's Nan-ish , micro/d a bit , then slowly passed over an open gas burner. it needs some Major Grey chutney ( -ish) and possibly some sliced red onion. and ice ice cold Hoponiuos Union beer ( local brewery.

I decided to try this : knowing full well that BigSausage a division of AgraCon was trying to deceive me , in a never way : celery juice ==> nitrates // Nitrites under deep cover these tasted siri0usly ' oxidized ' its an unpleasant taste that lingers in the background. a less polite term , ' a bit rancid ' the CJ was not effective on preserving this offering. Illkn go back to the usual Salami , if I go in the salami direction again.

@weinoo I have that book it's excellent . the older school published , w a reputable publisher there it is.

i do understand the idea of meatloaf in a pan. then the slotted item to pull your mL out of the pan , or th hole system ts love the loaf while its cooking , to have various Juices drain down etc OK on the other hans let all co-mingle , while cooking should you choose the pan method not the free fr but let the pn contents , relax , absorb the jus and there you are if you use the pan // perforated method because your ML id too fatty , and you are draining fat OK to go leaner w you mix. there is no one best method. pulling the ML out of the pn , after all migh5t givve you fantastic Jus for the gravy !

@Ann_T at first glance n I thought they sure do have Unusual crabs at your fishmonger.

@Ann_T oh WoW ! you are costing me monet ! Im going to have to buy a new Mac! with a much faster processor . Soooo many food p0rn folders new sub folder in the Roast Beef folder """ French Dips """ the above is the first entry. FD's are at the very top of the sandwich mountain. thanks !

what might only be interesting to me : Market Basket , where i shop ( + TJ's ) has stores in areas with a significantly lower cost / sq foot. and their prices are significantly lower as a result . same style of store in general. they treat all their employees very well . the manages are constantly offered local jobs at stores w higher $$ // square foot . pretty much nobody jumps ship. however , w lower realestate costs , the clientele is in a different strata than ' Whole Food-ies " MB would never sell asparagus water , even under their own label. is rare to see pork butt there , but very common to see mountains of picnic shoulder why ? PS is cheaper // lbs. , and even if PB tastes better , and you might be more meat for the listed price its unclear if the total edible meat // cost is cheaper that PS probably not , but I do not know I did warn you , Im probably the only one that finds this interesting.

Id like to hear more about that O.P. technique I have iPot(s). might not be able to dip them in chocolate but maybe maple syrup ?

another take here: https://www.youtube.com/watch?v=EpU_mD640P0 this is what Ive always thought , but the WHPS has not doe the experiment : Butt is more expensive , but [sic] you end up with better flavor and more meat .

JJ's must have a very unusual cash flow . not even contemplate the fish situation , in the midwest a lot of that butter has to eventually go bad but wow quite the shopping trip it would be to visit.

@ElsieD those ratios are more in line to the market in my area /

@curls what's in the iPod ? are you making marmalade ? steaming orange slices for eventual dipi9ng in chocolate ?

@Ann_T outstanding lamb chops. I can taste them. congratulations. added to the Lamb p0rn folder.

@&roid Congratulations. what temp did you set the Yoder to ?

@haresfur looks tasty. consider sous vide if you have not already tried that sort of thing. excellent for tough cuts. very nice knife , BTW

@Steve Irby even more interesting ! made a note