rotuts

This is a two part experiment , first SV , then , GE-IDS https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/ my thinking was to SV @ 130 F for 24 H + , chill , then move over to the GE-IDS the next day . My thinking was to get something tender , smoky , at the lowest possible temp , to keep some of the Jus in the meat. Ive learned that wrapping the items in de-salted generic bacon not only keep the meat from drying out , and adds Porky goodness . So what would I try next ? adding porky goodness to , well , pork. I look for dark meat pork . in my area that comes in pork packs called country style ribs, on the bone or boneless. I look for boneless. when I see a couple of packs , I grab them then think about how Id like to cook them. they excel in Pork Ragu ' iPot' my two packages : I ended up making three units from the two packages . as the GE-IDS has three shelves. as previously , I use generic de-salted bacon which happened to be on sale this week , so i stocked up for the future ! thinking seasonings , I started w ' Spanish ' . having lived in Spain , that was going to be garlic , onion ( granulated ) and Spanish smoked paprika. I had some from https://spicetrekkers.com/en-ca/shop/spice-blends. I like it as its in flakes , not ground , as many of their blends are. I decided to use two other blends I purchased , for fun , pre-T : the chicken and rabbit contained Thyme , rosemary , tarragon and oregano . the pork and veal contained Thyme , parley , rosemary , and sage. i have several other blends that are interesting , but I would have had to toast them and grind them , so those are for next time : hunters spices ( three kinds ) etc. the layout is the same as previously used on the GE-IDS thread : Spanish above pork and veal. tied up this was the last of the three , and looks a little odd as I had to use some cut offs from the first two , or would ahve run out of bacon. three pork units uses 1 lbs of bacon. what i learned is to not center the pork ( or Tb's ) , but off set it, so I only have one ' cut off ' which would be a bit longer and easier to use on the last hunk. finished , and Vac'd for the SV in the SV'der I use insulated ' beer coolers '. they come in various sizes ( I currently have three ) and save energy and are easily sealed w a custom made rigid insulated top. after a few hours , I check the bags to see is they are behaving , then seal the unit w packing tape. thus not evaporation issues over the nest 24 - 28 hrs. @ 130 F tomorrow Ill take the bags out at a convenient time , rapidly chill in an ice bath , keep in the refirg overnigh then on to the GE-IDS for 6 hours or so , lower temp than the TB's looking for something tender , tasty , for sandwiches , salads etc.

@Dr. Teeth nice. is this something you plan to use outdoors ? looking forward to you experiences with it.

My childhood had no convenience stores. It did have the first local ' super market ' which had a rotating circular conveyor that you placed your stuff on , and it rotated to the casher , after the person's stuff ahead of you did. it was fascinating. Kamikaze meant something very different for the majority of people back then. I was 6 .

A P.S. I have no idea where the seaweed is purchased from as the green is fresh vs the darker colored dried stuff.

Wiki suggests https://en.wikipedia.org/wiki/Wakame that's where i got the pic, the green stufff. its identical to the stuff I used to buy locally. and the same for the Fish Place down on CapeCod ( WHPS ) the dressing changes a bit from place to pace. the seaweed is the same Id say.

This is commonly sold locally in various seafood markets . looks like this : in a common form.

@FauxPas how do you make your iPot Spanish Rice ?

@Smithy I love the blends from https://spicetrekkers.com/en-ca/shop/spice-blends I stocked up , before the tariffs. I carefully toast the amount Im going to use , let cool a bit and then grind in an inexpensive blade grinder.

I'd make MHSM over pastrami every time. Odd MHSM doent seem to travel elsewhere

@TdeV indeed. Mine is still in the box . Why ? for a very reasonable price there was something , I knew enjoy using in the future , when the time came. Like that.

I have read about a ' newer ' [ very relative term ] way to use older milk cows that no longer provide the optimal economic milk daily requirement being kept on , possibly for calves , then butchered as ' older meat ' being both very tasty and economically successful , in areas that support the numbers involved . not going to be in my area any time soon . but a mighty fine and tasty alternative , Id bet elseware.

I mentioned French Wine tariffs , @ TJ's over here : https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/63/ they are significant for the wine I checked .

@weinoo No .

@Duvel you mentioned your rib eye came from a female vs a male ( or neutered ) is beef sold by gender ? are their noticeable differences , or preferences or costs ? what did you notice on the collar you cooked vs the ones ' at home ?' I ask as none of these differences are available locally. and I do understand butchering varies considerably f4rom country to country.

spotted these tis A.M.: The current TJ's packaging is similar. as Im taking HCTZ , Im cognizant of commercial quantities of sodium. TJ's sometime has lower sodium subs. these are quite good. thicker style m very good crunch. not $ 15 a bag @ TJ's.

looked into FR wine @ Tj's there is a Cote du Rhone I like , @ $ 6.49. I use it for Pork Ragu ' iPot ' , and as a table wine. its now $ 7.99. fortunately , pre-T , I bought 2 cases. my other table wines are from California. Ugh.

@Smithy Micro , 30 seconds . or add a hot (temp) sauce If Im having hot CB , I sometimes make a sauce from the bag jus . and let us not forget the warmed up plate. glad you like the CB SV longer .

I no longer soak CB prior to SV to remove salt. I do rinse the CB several times to remove any residual ' brine ' @ 48 hours , enough salt went into the bag jus , removing most of the salty taste.

@Duvel what sort of cut of pork is that ? fine looking fat-cap.

@FrogPrincesse Nice ! \I(d love pics of the store, after you ask , w a smile on your face.

@FrogPrincesse Im wondering if youv'e tried Bulgarian feta ? possibly , right out of the brine , cut to order ? I mention ' from a brine ' , ie a Middle Eastern store , as the series there might be ' fresher ' I tried about 8 feta's at a local-sh Middle easter store. I was surprised at the noticeable differences . all very interesting , texture , salinity , creaminess, varying I was surprised at the creaminess of the Bulgarian , w s muted salinity.

@Ann_T that looks stunning , and Im sure tasted even better , if you will. and , its quite a mouthful , in the best possible sense .

@Smithy even if your plan is to slice your SV meats for a sandwich , a little Maillard on the surface will be noticed. save the jus , dry the surface off , and consider even a brief torching. takes a few seconds , and its well worth it. I always did this w anything SV I plated up. doing the whole dry TL at one time , then refrigerating for later also works . if the jjus is tasty , I re-refrigerate in the jus , and use a bit on each sandwich.

We all have our favorite pepper mills , or , the ones we use every day . Ive had several over the years . this one https://www.francecorner.com/2625-perfex-pepper-mill.html I got from FR many many years ago , very affordable back then , and was impressive to have , but a pain to use. the current work horse is very ordinary , but got the job done. but sometimes the mechanism would fall out , and what a mess , So : the old one , on the left the new OXO https://www.target.com/p/oxo-softworks-pepper-grinder/-/A-13557789#lnk=sametab a buck cheaper @ Amazon , but I get a % 5 discount , and was buying cat litter anyway ... OXO again came through w an item that is very easy to use , and had more features than I thought. it came w pepper corns ! ttey are not bad. very easy to adjust . you do need to turn it over to use , but then there is less pepper dribble on your counter. a delightful surprise it is !

Items like the above confirm there are plenty of people w extra disposable income , and no taste what so ever. why not take their money and run ?