rotuts

@liamsaunt wonderful looking food and vistas . thank you for the menu's

Ive been working w chicken legs recently , as Stop&ship has them on sale , $ 0.88 - $ 0.99 // lb. the trays have 10 - 12 , depending on the size of the legs. I try to get the 10 / tray , but it really does not matter that much. Initially I removed most of the skin from the legs , before using the InDoorSmoker for a 3 hour smoking session. I decided that was a lot of work for not much return , so now leave the skin on. after smoking for 3 hours , ( one tray at a time ) some go into a vac bag and get SV'd for 8 hours , rapidly chilled , etc. and several trays get turned into concentrated chicken stock , after the smoking. what was missing w this stock , although exceptionally delicious this way , was Maillard-ing some of the meat , for that ' brown' flavor So : I cut off most of the meat from the CkDrums and saute'd them in a 10 " Fondless : scraping up the Fond from the pan and adding it to the iPot I did two trays here , and the second set the next day that brown gell is the result of the first day's stock making , resulting in I then used this ( and the potato that snuck into the pic , for a ' creamed roasted chicken ' dinner over here : https://forums.egullet.org/topic/167297-dinner-2025/page/95/#comment-2463334

over here https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ I made roasted smoked chicken stock then I made dinner mise no added salt Campbells cream of Ck soup. had not used this is quite a while. its quite chicken-ey two scoops of jelled roastred Ck stock Diner peas , drained and ready for the Micro , top R Jell from one of the SV bags w the SV'd ChDrums . used one drum Chicken added to the creak of mizture . standard base I micro'd for starters 3 Idaho's then CSO'd them until very crispy . 425 40 - 45 minutes I chop them up while very hot , as they are easier to eat this way , vs cutting throuhg the skins w a knife later on the plate plate w peas and potato ( very hot ) added the micro's chicken mixture note the sauce along the rim of the plate . a House Specialty ! I knew this would be good . It was much better than good . the roasted creamed chicken was outstanding a real keeper for me , and most of the work is done in advance , and each dinner is very easy to assemble.

@ElsieD interesting questions if the rice blends ' cook up ' to your satisfaction , by your usual method ( being slightly different ) I they should freeze in the same manner , by the same method you have used for single grain rice. reheating ? if the bag is sealed , shy not heat up in a pan of hot water ? you thermapen the water when its lose to service time , and that's the temp of your rice . add more heat if the water cools dow, Ive microwaved ' refrigerator rice ' successfully , but id open the bag and put the contents in a dish ( covered ) if you want to micro from Fz. so the bag doesnt explode

@blue_dolphin I completely agree . Aldi for me is might fine . very little , if any diffs from Helmans they also have ( for those still leaning about mayo ) they have their brand of Miracle Whip I tried one , way back , for the team .

bamix® of Switzerland Cordless Basic Stick Blender/Immersion Blender, Red – Multipurpose Blade, Beater, Whisk (eG-friendly Amazon.com link) inn Red !

@gfweb this is of course a shame . I do see that there may be health issues involved there should be a way to meet the health standards .

Maybe .... will try

They are Back ! and Oh so good . esp. the Maple

Consider a cordless. Yes , I knw they are more expensive . and probably have a little less power But that cord is a PITA .

this was recommended by @Smithy , some time ago : Kitchen Mama One-To-Go Electric Can Opener: One Touch, Auto Stop, Smooth Edge, Lid Lift, Safety, Automatic, Magnetic, Cordless, Battery Operated, Kitchen Appliance for Senior with Arthritis (Red) (eG-friendly Amazon.com link) needed it for canned tomato ( crushed ) large can works on small cans as well. a fine item , once you get one. for flat top cans . douvt it would work n Pop's

also , the PopTops leave a rim around the top. makes it a PITA to get the contents out w a spatula.

in my area , for years , the Fz Turks on sale were limit 2 , but with additional purchase of $ 25 dollars. then that additional purchase requirement was deleted. $ 0.49 is as low as its been for the Turks in years.

Really ? again ? more bags ? not only do these bags generate Buzz there seems to be pre-Buzz click bait too : https://dengarden.com/news/trader-joes-new-canvas-bag-rumor

@BeeZee Yes indeed. I hope to take what Ie learned from woking w the CkLegs , and the Turkey-roll-ups ive made before. and take my time doing it. the Fz one Ill palce in the refrigerator might take a week to defrost , then Im at it !

those Turks @ S&S ? $ 0.49 //lbs ? Im going with 4 , 14 - 15 //lbs. three are in the Freezer , for working w later and one ( to be purchased , in a couple of days ) in the refrigerator , to slowly defrost then work with . Why Not ?

they scan the same . and are intermingled

purchased from the same store at the same time , right next to each other in the display : seems odd . just saying

@zend very interesting how do you serve the raw garlic ?

@blue_dolphin quite entertaining. yet , with most web vids missing so many small points : note that rope of a tendon will have a certain chew but , there will be two of them , for more chew . just .... not so good . lots more like this

@blue_dolphin what ever butternut s. dish you choose consider , just prior to service sprinkle w some tosested pecans. TJ's has pecan ' bits ' toasted w no added salt. nice .

from HomeDepot:

@blue_dolphin sorry IDS = InDoorSmoker https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/#comment-2412421

it's that time of year : Turkey , both Fz ( $ 0.49 / lb ) and fresh ( $ 0.98 / lb ) @ Stop&Shop. Oddly , more expensive ( $ 0.59 / lb , Fz ) at MarketBasket. I used to fill the freezer w 22 pounders , way back when ie 2 , but wrassleing w 22 lbs is a thing of the past. and back then : no IDS, nor iPot. I managed 2 14 + turks. savings of $ 17.50 / bird , w a cost of $ 7.10 /bird. fortunately , my new refrigerator runs quite cold , and is not full of #@$)%&@#&+& at the moment Ive found I can get the work done in stages , keeping the results quite cold in the refrig over a few days . Sooo : Turkey Breast 'logs' wrapped in bacon , IDS'd then SV . Dark meat thighs IDS // SV carcass IDS // oven roasted => iPot'd for stock. and im in no hurry to get started .

potato skin gets as crispy , if not more so , as peeled potatoes ; think how crispy , and delicious , the skin is on a baked potato that's baked properly , not steamed in foil , like lower-end restaurants do them.