rotuts

@Smithy so am I ! Im very happy w Aldi's Hellman's clone. cans say what they ask for it these days , as I have 1/2 jar in the refrig and one in the pantry . Ill check the date of the one in the pantry . might be getting close to ' use it up day '

S&S started carrying Dukes . $ 5.99 Ooooops but it went on sale this week @ $ 3.99 'thought Id finally give it a try. its not Mayo season , but Ill get to it eventually. but before 5/2026 said to have twang , on the lid.

@ElsieD very nice. is each unit from a separate iPot-ing ?

thank you for that correction , @Duvel there is hope now in a @#%Y@#% #)(U#@_Y% world. Barilla seems to have changed their web site : lets hope the linguini is in my area . the Trust Fund hopes not !

@ElsieD Nice . very nice . did you keep the Jus ? those big hunks , after their first hour , and bone removal might need 30 min more probabbly not the necks . but its 30 min unattended. cheers

@ElsieD use the 6 qt. you dont really need 30 min for the second part of each stage . 20 wold be fine . consider 3 cups of water to start off with . pls consider taking some pics . you can see from my pics on the iPot thread how it goes. there is a lot of meat that comes off those bones . I hope the food mill works well. i press the jus right over the iPot each time . did you see how much meat comes off a TurkeyBreast carcass ? the procedure is very flexible , you get the idea . good luck

@ElsieD 1) roast everything , get good color on all of the turkey. dont worry about over roasting , its all going into stock. 2) what size iPot are you using ? Id divide what you have into 4 units . add one unit into the iPot , and add water if a 6 cup iPot maybe 3 - 4 cups of water . you do not have to cover the turkey . HP 1 hour. quick release ( QR releases steam , a ' free-bee ' reduction of water . mash up the turkey , and remove the larger bones . mash the meat up w a hand potato masher so its stringy ( more surface area ) iPot again for 20 - 30 mins. squeeze out all of the stock from the meat. I use a potato ricer. be careful the stock hot . then repeat w batch # 2 , etc. this seems like a lot of work , but its unattended mostly . the pressing of the meat is the most labor intensive part. I done this many times : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ May 23'd and June 2 sept 14 might be other posts of mine in the iPot thread. it takes a lot of time , total , so I do it on a day im inside anyway doing other things . you only have something to do when the iPot beeps. Ive learned to do quick-release ( carefully ) as the steam that comes out reduces hte water content of the stock , and saves time over all. the potato ricer I got specifically for stock making , as before I pressed the jus out of the meat w the back of a ladle , which is a PITA. keep an eye on the stock level after each iPot-ing . you might have to add water if you started out a bit low for 4 cycles . each time Ive done this , the result ( after defatting when cold ) is a jell that a spoon can stand up in at room temp. no boiling down. the ipot does that for you. if you use this method , consider not adding any seasonings for sure but you might add roasted or not roasted veg of you choice each or several times . good luck . I envy those turkey treasures .

@ElsieD Wow . lucky you . BTW : what was the price ? I could not quite make out the figures on the bottom necks : 2.18 lbs or Kg ? for $CND 1.36 ? do you iPot ? , its an easy way to concentrate the stock w/o boiling later by re-using the first batch , as the second etc. it takes time but time thats unatended. i assume the packs w the skin side up are backs ? turkey necks are rarely available in my area , and when they are , they are sold w veg for stock at a rather high price , over all.

@Alex interesting point. Not that long ago I looked into chicken marrow . I found very little about it @ web , some noise , of course I was making CkStock out of legs . I chopped a leg bone open , and tasted the marrow : dry , mealy , metallic ( iron ? ) flavor. what surprised me , no fatty flavors at all . now of course Ckn's aren't Turks , so that might be different my guess is that fowl marrow is very different from beef ( mammalian ? ) marrow.

@ElsieD likewise , Im fairly sure the top layer is fat.

@Honkman re: Bronzo : I was told they were new by a vendor I see no evidence of linguini on their web site : can you get Bronzo lingujini in your area ?

@blue_dolphin very interesting combination of flavors. I like them all . Im going to have to look into this . the hot honey put this over the top for me.

a simple dinner , with some spinach and Camapri's I always have . Slab ground turkey that was going to be turkey loaf but became slab-turkey burger ; familiar picture , for sure . but easy and I like it . there is Coastal chardonnay , reduced in the pan the turkey was cooked in , over the turkey. Simple and tasty . Ill award myself some pasta credits , as initially I was going to add Demi to the chardonnay , then a pat of butter.

I decided to learn about two things at the same time : 1 ) the new Barilla bronze die pasta , that @weinoo mentioned in the ' War in Italy ' thread https://www.barilla.com/en-us/products/pasta/al-bronzo#products I thought this might be a ' premium ' pasta , thus not available at my MarketBasket , but it was . I chose the penne as that fit w my second project . Unfortunately , no Bronzo Linguini . Im familiar w the bronze die features. The second project , now linked to the penne is finally making Marcella's tomato sauce. It came up in a review of a book by @blue_dolphin . Im not a red sauce fan that much. It required in my favorite ' stuffed ' pasta dishes ( lasagna , stuffed shells , canneloni al forno ) as one of the layers but on solo pasta I have other favorite sauces. mise : note the can opener lower L . facilitated by @Smithy, I finally got to use it , as i purchased it for the specific 28 oz can , which can be difficult to open manually . But mostly for fun. I give it a 4 tar rating if you have difficulty opening such cans. hard at work it is . the sauce . I use reed onions as I feel pigments are worth including if you have a choice. the various Rx's indicate different amounts of onion. simmering away , what i find vital w red sauce , is ' Protection ' in initially , then later. RS adheres to everything : your stove top , the vent , the ceiling , the walls , the floor , etc the screen is very useful. I tasted the sauce and it was delicious. I let it rest in the refrig overnight . the onion flavor became more pronounced. it was mellow , and sweet . no harsh flavors . depending on your taste for this sort of onion flavor , keep that in mind when you decided how much onion to use, I took out 1/2 of the cooked onion , and stick blended the sauce. Why not ? [ F.D. : when i make this again , Ill stick blend w the pot in a deep sink. RedSauce is the devil herself , wanting to stick to everything. ] iPhone *** burp *** I chose an ancient cooking technique , not wanting to stir up any grand Nonas , just w not that much water : a medium saucier. as the timing for this pasta needed checking from time to time . the package suggest 13 min al dente to 15 min. I went to 15. heating up the sauce from the refrigerator : see: angry RS in the past Ive used a base of spinach // hot freshly cooked rice as a texture feature , so : fresh spinach w a little EVOO // ring of Campare ( standard here often , as I have both ) hot rice , then the cooked penne that has been mixed w sauce in a second pan ! some Tj's parmesean-ish and window green onions. how it ' eats ' I liked this pasta , the sauce did stick to it , as that's a feature of ' Bronzo ' the pasta needed at least a minute more cooking and a little longer to rest in its sauce, and a little more sauce . over all , very tasty . next time , a little less onion in the sauce . BTW Stop&Shop has the Bronzo line on sale this week : buy one get one free . Ill take a peak . MB has it @ $2.5o a bag. My thinking is Barilla it trying to get this brand established , at an attractive price point . Ill pick up a few bags. sadly , no Bronzo Linguini . if you like pasta , and see the Bronzo in your market travels , try it out before the price goes up !

for me : 1 ) put the pasta in a convenient ( size , weight , storage site ) lightweight container. 2 ) add the tap water to a previously determined ( by experiment ) mark . 3 ) add salt . 4 ) push a button . when the ' cooker ' beeps , pasta is done . reviewing : done perfectly . 5 ) gain weight deliciously .

@blue_dolphin you bet ! the worlds only two page cookbook : page 1 : Linguini a la Campari page 2 : Linguini a la Pork 'iPot' Ragu. Fasta would send me DelCecco linguini for life and cover any tariffs on Campari tomatoes.

1) I cook my linguini in the Fasta 2) After draining , and saving the pasta water ( 1 cup ) I plate the pasta in a warm dish w sides 3) Immediately add the tomato jus // then the beaten egg , mix. Then add the EVOO//butter . Mix again 4) then add the tomato/spinach or Pork ragu . the cheese looks like this : eats like this as tasty as tasty can be. But its not Italian . there are more that one way to skin that Pasta that are not Italian , but many stared.

@weinoo fine potato ref. thanks

Im very pleased to see that Vivian Howard is back . Ive learned a great deal from her previous shows and her books. this starts at my local PBS this Saturday , part of the cooking show roster .

@Ann_T fantastic ! that RBD pic is going into the Beef p0rn folder.

try https://www.pbs.org/video/cast-iron-cPItTu/ a list of shows https://www.ninepbs.org/blogs/lifestyle/kitchen-curious-with-vivan-howard/

I also enjoyed the video 55 years ago , +/- , I had a BdBresse in the Jura , at a family meal . 4 were roasted , giving you an idea of the size of the family Ill never forget the flavor of that chicken.

@Duvel Insightful . That is , however a good idea Soooo @Duvel you are now Charged w AnyThing MC has said about the Various , New ?? So old , its just as good for the Pasta , On my plate Soon .

My original thought was that a book , that understands Pasta , should understand all and newer methods of cooking said pasta . no more , no less.

@weinoo Ill look for it. Al Bronzo @ Walmart , believe it or not , is $ 3.65 DelCecco is $ 2.00 , on sale , and I buy 20 - 30 cases your after the TrustFund .