rotuts

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.

@dcarch excellent article. pleased , yet surprised detailed wormlike this is still supported. and then there wa this line : '''' Records indicated that 12 other locations in California also received batches of the mushrooms. Six of those facilities responded to inquiries from the California health department and the FDA, ''' 50 % response rate is not encouraging. nor is possibly little follow up on those deliquien 6. '' Public Health '' isn't supported these days as it once was. and back then nit warn perfect either.

@ElsieD keep it. the book has its own place.

@Captain wow please consider sharing that Rx thanks

@blue_dolphin excellent article. thank your shar9g. learned a lot what is pointy cage ? the only thing I can think about is potty raddicio ? and do you have the ref to the potato article ? love to read that , and more like these. thanks

@liamsaunt spectacular pictures. loved the octopus .

@Wampa wow . stunning. Im sure you are going to enjoy these improvements for years . you have put a great deal of thought into it. cheers and Happy Cooking !

I received an email Im sighing up.

I have a general question re papain in CB: StP's day is a big deal in this next of the country. much less so where I grew uo N.Calif. traditional CB Dinner : cured brisket , potatoes , carrots and cabbage got simmered together , in a big pot , possibly brunt out for the occation for several hours. veg added at times so it all get done at the same time. S&Shop always had the best deals , but all the major supermarkets did. traditional deals vanished ,prossibly during the pandemic and took quite some time , i.e. this year to S&Shops level. Market Basket : point 2.99 /lb savings of $ 3.00 my assumption is that there are many households that use the sale point or flat w the papain , in a traditional simmer. adjustments , simpler the better , no doubt evolved to get a similar result , esp texture. re SV : I remember an early way much result , hen knotted the papain , washed it off , very brief soak and SV'd Im sure ( made note of it in the Red Book , and probably here. to sum up : large conglomerates ( Stop & Shop is a chain Dutch owned, and very large ) wouldn't sell the papain , esp on deep sale it if didn't turn out to be popular , year after year.

@liamsaunt thank you for the menus and sharing your trip with us.

feeling a little ornery after all , Ive had the book in hand , for only 5 days I called Amazon 888 280 4331 and they were goi9ng to email me a shipping label and Id send the book back and re order. I sugeested the book was very heavy , and energy costs etc and asked the agent to check w a supervisor. they did , and got the 14 $$ back on my CC. they were very pleasant about it. but you do have to use the Green Card. politely.

Rats !

@FeChef its my impression , after reading the package 'double-speak' is that the papain in injected into the CB thus soaking it won't help too much. I remember when papain was introduced into the $ 1.49 CB. put me off my game , which was 10 - 12 packages a year cut into decent chunks , SV 143.5 x 48 hours , then i hour cold smoke outside , in the cold , on a cold Weber. that was some good eating in the summer time . if papain simply tenderizes at working temps ie there days the Yoder , check tenderness when the center reaches 140 and remove from Yoder when tender.

TJ's Fish Nuggets and TJ's TaterTots from Fz , AF cooked togheter: https://forums.egullet.org/topic/143952-the-air-fryer-topic/page/38/ outstanding.

tow items , from TJ's , from frozen right out now the freezer :TJ's Tots, TJ's fish Nuggets at the same time : 400F , from cold// frozen , AF I wanted to see if both worked together , as its very clear both are superb in the CSO , and AF, set machine : 400F , 20 min. start. I check earlier as I knew 20min was way too long. checked at 10 minuts , pulled at 12 min. everything looked good , and there was some sizzling. F.N.'s did puff up , but could puff up more the TT were crispy ,light-crispy : thin crust and the potatoes were cooked , and hot so , next time , perhaps 2 minutes more each component would benefit , in their own way and they both AF well , together , from Fz. not in anyway greasy : a dry , light crispy-ness sauce was simple Mayo. this time.

@gfweb any more details on the cabbage ? sounds good.

@ElsieD did you 'register ' your book to get that email ?

S&S $ 1.49 /lb CB has papain. I passed . non-papain , $ 7.49 more. passed on that too WHPS has 6 points this Rx : https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/ Ill suggest taking one off @ 140 F in eternal , and see if its tender.

you take that into account w the tomato portion for me , one ground turkey slab ( they are 20 .4 oz , not 1 bus ) 1 large jar tomato sauce . but Ive since move to organic crushed , 28 oz and it comes out perfect . medium-thick . w the canned tomatoes I just up the seasonings O use. and I fry to find no added salt . I adjust later. I do add olive oil both at the start of cooking , and then on the dish as I use the fragu. I like a rag that's a bit creamy , as if you used cream to ' parade ' the meat if you were making it on top of the stove. Ive been under the impression iPots dont do cream well . ( mixed in to the ingredients ) what I do , when the rabbi is done 30 min -- I mix it up. then dot the ragu w pieces of cream cheese , in hunks . I iP for 5 min or so. then mix the it. this step might be very unnecessary , in my case Ill just add the cream cheese at the begging . I use cream cheese that Ive vac'd and frozen as I dont keep cream in the house works fine as a sub for me I have not done this in my 3 qt just yet. I have vac'd fz bricks of turkey ragu made in te 6 qt : 2 slabs of ground turkey ( 20 oz) ( not browned ) 2 28 os jars crushed organic tomatoes dried herbs , dried garlic , onion , etc. I alternate the slabs with the cans , but dont mix dried herbs go on a slab of turkey , followed by the can of tomatoes. I mix at the end of the cooking . as easy as easy gets texture is fine flavor up to your tomatoes and added herbs and etc.

@weinoo im going to have to open a new folder next to the Roast Chicken folder and call it Breakfast p0rn. that Tor-Fri will be its first member. looks fabulous.

I add green thai chili to jalapeños for heat. as mentioned , serranos I can get s0metimes have a nice heat. supermarkets chili's I dont even look at . unless its a hispanic store. they sometimes have hotter jalapeños.