rotuts

my MB@H emails are comming I think they start them when you sign up and if you sign up later than the first email you will get that first emil then the others in the same prosession as an earlier subscriber if you've baked bread before the initial ones are really news but if you are starting out they would be very helpful..

I used to ike them raw in a spinach salad.

@ElsieD wow USA:

On Amazon : and then wow .

P.S.: @Neely how did you make the mustard sauce ? never occurred to me. ant w plain Dijon . Hollandaise w added Dijon might be very good w CB. plenty of Dijon.

@Neely fantastic !

@Dave the Cook the CEO went back to S&S to stock up on the last day of the sale sold out. so , next year. $ 1.49 //lb is quite a difference compared to $ 6.00 //lb. @gfweb Ive found during my Peak CB days , you can soak the cut CB in ice water for a bit , depending on thickness , pat dry and a lot of the salt is removed. Ice water to keep the fat firm. this works better than n trying to desalt the Cb as a hunk. traditional boiling // simmering ( and SV note the jus is pretty salty ) removes a lot of it so its edible. just tossing the CB w spices doesn't cut the salt. so , as Theoretician : SV , then cold smoke. keep a Tbs more two of the juice to add to the new Vac bag as even 1 hour , cold smoke dried the meat out a bit . pre-WHPS , 2017 : cold smoke , on a cold AWeber. CB was 142.5 F x 48 H fantastic sandwiches theses made.

it was reported that although the CB avove was tasty it was very salty. so CB w papain : SV 145 F ,6 hours then perhaps 1 hour cold smoke w smoke tube on the cold Yoder is the way to go

@Kim Shook agree w you on those Jones raw sausage links. Ill have to keep my eye out for them I get the Jones sausage , raw , in the ' tube ' and scrapple ,alsoJones.

WoW . I used to enjoy those for years. currently its walnut pieces w no salt . raw I think. very nice sprinkled om cereal !

@OlyveOyl you bet if there are CopyR issues a PM ? but for review purposes ...

@OlyveOyl that slice you just posted looks delicious. Im a bit confused on its Rx will you ref the Rx , not being nut adverse Ill add pecans.

pleased . those who have used these stock up. I sure did.

I mention https://www.morethangourmet.com here https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/65/#comment-2419064 in case you don't follow sales , but use MTG stuff.

big sale at More than gourmet https://www.morethangourmet.com they make demi-glaze etc and its top notch stuff. they have a big sale i stumbled on as they are discontinuing the online business for individuals . limited selection at this moment but 3 of my favorites were still in stock. take a look now even if youvenever tried the stuff.

The Devil Himself created the air fryer for the Frozen Tot. only AF owners know this.

what are the issues in eating ( farmed ie grocery store ) white ( or brown ) button mushrooms ( crimini , portabella ) raw ?

this made its rounds as a steak - cure mimicking dry aging flavor. didn't really take off .

I usually stick to red cabbage . now , thanks to eG , id love to try pointy head cabbage looks like that's not going yo happen in my area.

@Duvel fine work. Family . lots to choose from ''' Out of fear pizza alone wouldn’t cut it, '' excellent . So ,St.P's Day ? pleased to see you are warming up for it. Pics please ?

what happens over thousands of years suggests probabilities w populations. it says nothings about an individual action. action that's currant.

@ElsieD are the courses 'time limited ?' if you start later , you don't get ' # 1 ? '

@Katie Meadow Exactly. and if you plan to eat mushrooms at a restaurant ask if they are fully cooked.

Im pleased to report that the WHPS is working w On Sale S&S point CB's https://forums.egullet.org/topic/113064-corned-beef-at-home-recipes-tips-etc/page/22/#comment-2418955 and has been successful using the sale papain CB's above , SV results currently , quite literally this is using the pastrami rub ( + / - ) mentioned here : https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/ times and temps pending Ive suggested that the remains already cooked SV Cb get an addition hour ( cold Yoder ) tube smoke , then re-vac's and saved for sandwiches. indeed the CEO of the WHPS is currently on the way to S&S to see if the sale is on today hopefully , the Vader will have 6 more ( + 2 waiting ) for further studies so , of note , one can work around the papain successfully . the massive sodium load of a Ruben + Cape Cod potato chips ? TBD.

Im pleased to report a test SV of that the S&S point , w papain @ $ 1.49 //lb 145 F x 36 H came out , Im told ' perfect ' tender , not mushy made into a panini : said to be the best Ruben-esk ever.