rotuts

@Dejah I have not had beef Stroganoff in a long long time. its a mighty fine dish yours looks perfect. like the idea of broader noodles.

Menus-Plaisirs.Les.Troisgros.2023 https://www.imdb.com/title/tt28494786/?ref_=nv_sr_srsg_0_tt_1_nm_0_q_Menus-Plaisirs.Les.Troisgros.2023.720p.WEBRip.x264- wonderful look at a 3 star French restaurant. no yelling in the kitchen , although the chef did raise his voice a bit as there were too many kidneys in a pan , thus did not brown properly. fascinating how the individual plates are made up for service . I thought two prices were mentions : 350 a d 550 euros mentioned . the second for a wine pairing menu. but they might have been prices for their hotel. i looked for them again , but they vanished.

@cdh thanks. that's very helpful .

there is pull apart tender and meat @ 130.1 , until tender it won't pull apart ita more like a very tender steak what do you do with that meat Im very interested, pre season ? some not ? what do you then make with it ?

@gfweb thanks . Im also thinking 150 F. as a stating point . I don't mind adding time at a lower temp but as I continue to think about this , for pork butt Ill use the ' jus ' one way or the other , paying attention to its salt content. 145 F to initial pull apart might have less ' jus ' than 150 F . but as i plan to use it later Ill start looking into 150F trimmed pork shoulder for ........ carnitas ? etc ? Ill get my mallard bit in a pan , and use the jus.

Im a big fan of SV. once the bag is in the bath , time and temp give you what want , over and over again. I have an inclination to lower temps , longer . thus keeping ' jus ' that might be in the bag in the meat. at what temp , with of course long enough times would you get the ' beginning ' of ' pull apart ' w the usual two folks.? probably not @ 145 F.? so Im thinking , early pull apart , at the lowest possible temp as time is not a variable bye of issue. and Im thinking Pork as the meat. and 145 F might be a good temp to try initially.

@Shelby $ 2.99 sale price sounds about right for here MarketBasket had papain free point for that on sale. regular price $ 5.99 as indicated on you CB label. nothing even close to S&S's $ 1.49 //lb w papain in the area.

https://nypost.com/2024/03/24/lifestyle/chick-fil-a-will-no-longer-serve-antibiotic-free-chicken/ the question I have is '''' To maintain supply of the high-quality chicken you expect from us, Chick-fil-A will shift from No Antibiotics Ever (NAE) to No Antibiotics Important To Human Medicine (NAIHM) starting in the Spring of 2024 '''' is NAIHM simply a ' trade ' category similar to ' Angus Beef ? ' are their any independent reviews on what NAIHM really is or just more mumbo-jumbo as simply profit , and more profit is the determinate ?

@Shelby excellent. what was the sale price ? was this after St.P's day ?

@gfweb CB Point is the poor person's Wagyu

@FeChef Wagyu CB Point ? papain does not seem to be a problem w SV just drop the total time some .

@TdeV if its cooked to your liking give it a good sauce. if patted dry , maybe a char w a torch. if you brown it you might over cook it.

I decided to get a couple od 1 lb units from Amazon I didn't know they came this way and Ill freeze them , and use them as I do the Minor 1 lb soup base I keep in the freezer.

@Pete Fred you may pass any F.C.you make along to me. well made , and possibly aged , its a cake in its own class. and w expensive ingredients ( the good stuff ) I looked into many Rx's before 2000 as I decided to make several smaller ones age them , and give some of them away. most dried fruits came from Trader Joes , 1999' many of those they no longer carry prices and skyrocketed for quality ingredients. makes a quality FC that more delicious and rare I encourage you to Try , Try Again , and Try some more. sending me the extra. I wish I had that Rx. the crumb was excellent. it makes in a 300F oven for quite some time and the batter was very moist.

@TdeV I hope you are correct ,ie via Amazon however their website says this : so , no retail. wonder how well the 1 lb tubs via Amazon freeze .

at some point you might find a jig system helpful the jig simply helps eliminate hand ' wobble ' for flattening ' stones ' rub against a similar stone of the same grit. w a system like EdgePro a second stone is not that expensive , over time.

does this particular show have a season and episode number ? P.S.: found it Top.Chef.S21E01.

@haresfur went back to look at the show you mentioned. indeed , there are numerous small tips here and there.

I got my collection yesterday. I wonder mid they will still be selling 1 lb units via Amazon. Im set for quite a while but I like the idea of the 1 lb unit in my freezer ahen I run out of what I have.

@SLB thank you for the reference. pleased to read it.

@curls pleased you have the book and are looking into it . Im pleased MC chose to create this book. lots can be said about MC. and their books are quite different in format and content . and cost . . but what is in the books isn't repeated chatter from the internet . same as all instructional cookbooks used to be w MC they took pictures . they do inspire .

@curls im sure you checked your SPAM older ? your sign up email reply dint bounce ?

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: