rotuts

@Dejah hope you saved the bag jus after adjustments , might make a fine jus for a brisket ' dip '

hope you got the chocolate

@Kim Shook do you want to sear then SV or SV then sear ? if sear than SV , you might season w just salt and pepper , then sear. you could sear from frozen after sear add granulated garlic , rosemary , Thyme if you like those flavors. garlic and herbs burn when seared. then bag and SV 135 F for 6 - 8 hours. if you sear after SV , the roast may over cook ie not be med rare. if searing after SV , save jus for gravy dry off , sear quickly and it will be ready too carve. after SV the roast does not need to rest. consider pics please. its going to be tasty. remember w SV time is tenderness. once love reached your tenderness time , it can go longer and still not be over cooked. certainly by an hour or more.

@Ann_T ' lots of gravy ' always a wise decision

@weinoo interesting . Stormalong's sweeter versions are classified ' medium sweet ' on the back of their cans. Mass Appeal I though this type of cider might benefit from the addition os some Fizz water lots of ice , and some lime. dent mean Ill buy it again.

I agree re : Angry Orchard . to me , they taste soapy . Vile stuff. @FrogPrincesse bit of a shame you can't try Stormalong. one of their versions is at least an equal match to French cider. and I do like French cider.

@FrogPrincesse Ive made might fine meatballs in the past , and for me , tenderness involved two things : how you cook the M Balls , of course w a given mix of meat and flavor add ins and the panade you add to the meat mixture. once you have your meat mixture set ( ground pork , beef etc ) add ins : grated cheese , faltleaf parsley , etc read up and study various parades fresh bread crumbs and milk is a simple starter and go from there . how you handle the ground meat is important of course but the panade , in my experience buffers cooking , mixing etc and gets you tenderness you are looking for. sorry I can't be more specific.

@FrogPrincesse thanks Ill give them a try , and try to do a little desalting as you suggested.

very large conglomerates have purchased pretty much everything that used to be made by smaller firms . thus , enter the Bean Counters charged w maximizing profits , at the expense literally , of traditional quality. as You Know Who said , back in the day " Just Say No ' with the realization it won't matter a bit to the company

@FrogPrincesse looks tasty where do you get the Fz Agentinian shrimp ? how do you defrost and prepare ? thanks.

over here : https://forums.egullet.org/topic/166694-todays-nytimes-food-section-the-sandwich/ TheSandwich , NYCity wise.

Today in the NYTimes Foos section : The sandwich: 6 pages ! https://www.nytimes.com/section/food it might be behind a paywall , but for review purposes , a few glimpses : etc etc. at least 58 + examples.

it goes without saying , that for appearance at least the top bagel slice must be cut on its own , then placed on the Assembly or the sandwich with smoosh-out eating it will of course be smoosh-ey , probably a desired feature of the bagel sandwich I prefer bagel items ' Open Faced ' that way , you get two items thus double the fillings .

@gfweb I agree . aslo , effective slicing of the top bread so that you don't completely smoosh put the sandwich . after all , the proper sandwich is an opportunity to Pig-Out in a socially acceptable manner of others are around . Solo Sandwiching ? a completyy private matter .

@Senior Sea Kayaker that sandwich looks delicious. Ill have to see if I have the disc space for a new folder : Sandwich p0rn. did you warm up the brie to just melting point ? keep the in mind. ive done that , seperatly for sandwiches w cheese. if you ever make 'ham and cheese ' stack the ham and cheese to fit the sandwich , and micro separately both to just melt the swiss 'then add to the pre-prepared sandwich ( room temp ) make sure you have the materials for a second sandwich readily available you will need a second dose , its so good that way.

@Ann_T that Roast Chicken pic is going into my chicken .p0rn folder. thank you for contributing.

@JoNorvelleWalker check for https://www.stormalong.com that's all you need .

Today's Selection : this is a Big Boy : 16 oz ! Kingston apples 6.5 % EtOH its very tart AKA crisp. there are flavors here the seem like a very light char best I can say . they say ' Refreshingly crisp with a rich tannic finish ' Im not sure Id like tannic , but I like this. Fini . for now. the only one I might not purchase again , is the one re: pinot noir not because I didn't like it but Id put my funds elsewhere 3 more cans of each to re-review. the CEO // Yoder Master of the WKPS called to check in Ill put aside a can of each for him to try. so 2 more for me of each. looking forward to it. cheers I wish the many Cider Heads here on eG could try these esp @Duvel for the whisky version but as Ive said , I do enjoy sharing but , Me First **** burp *****

@FauxPas that's a good idea . thank you for the reminder . I saw this on their web site , before I realized I could visit thus there would be no shipping charges, Ill sign up. hopefully it involves more than one can // selection. these seem to come in 4 can sets. rthe Wisky version I think was sold a can at a time.

next time I re-stock Ill ask about the medium sweet versions. I think the fellow said he would sell mw individual cans they have those min rare apples I think.

these came in " they are excellent . provided you like sour and rye . they seem salter on the tongue that the indicated salt content on the back. very difficult eating only a few

@Senior Sea Kayaker my kind of breakfast. Id add some scrapple , to fill things out.

Over here : https://forums.egullet.org/topic/166691-breville-paradice-9/#comment-2427056 there is an interesting discussion on Breville FP's that dice 1 or 3 sizes of dice. I can't recall dicing in quantity for some time. if I needed quantity dice , I might pulse w the regular bade as the result would cook out to a different result : pulsing whole mushrooms , several pounds , to cook etc do you dice repeatedly for some sort of Rx these days ? I think Im missing something , or maybe not ? P.S.: I could see dicing , pretty small dice for Hash , maybe dicing carrots to match the size of peas for peas and carrots home made from fresh peas and carrots ? ( I buy P & C 's frozen , haven't had a fresh pea for ages }

@ElsieD if you mean a dicing set for the 16 : it seems not yet ( 3 sizes of dice. ) that I could find P.S.: found this https://www.breville.com/us/en/parts-accessories/accessories/bfp0060nuc1.html maybe this is the first step for th 3 size dice.

it seems the paradise 9 comes with one dice size : o.5 " https://www.breville.com/us/en/products/food-processors/bfp638.html its $ 399. there is the kit https://www.breville.com/us/en/parts-accessories/accessories/bfp009neu0zna1.html $ 79 that fits the 9 Sous Chef : https://www.breville.com/us/en/products/food-processors/bfp610.html?sku=BFP610BSS1BNA1 $ 349 there does not seem to be a kit for either 9 to get the two other dice sizes you get w the Paradise 16 : https://www.breville.com/us/en/products/food-processors/bfp838.html dice : 5/8 " , 0.5 " and 5;16 " this machine , complete : $ 699. the 12 system does not dice. $ 299 plain # 349 mini bowl and attachment container. what I find interesting in this series is the variable slicing system and a very impressive motor : 30 year warranty. however , when was the last time you diced anything ? that may be important in your daily use , or not. P.S.:the Paradise system is not sold @ Amazon , and not discounter anywhere I could easily find. the Paradox 9 does have a pretty nifty on board store system. the App seems to be Rx's w some color coding for the blades you use for those Rx 's.