rotuts

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 ?

@Smithy I never do pork tenderloin , its basically flavorless and due to its tenderness , way over priced. I agree w the comments above . as you have picked 1240 f , < 6 H might be fine. pls let us know. one thing about tender loin , as its so neutral in flavor , adding a lot to the bag might help should the future find you w a TL Grated fresh ginger , a lot . hoisin sauce ? dijon mustard ? at the end of the SV , chill , wipe off the flavorings , to get a dry TL then pan sear very quickly ( from cold ) to get some color. slice thin,

@TdeV I dont see why not. the ratio of rice to stock would be important. Ive always felt that risotto had a certain mythology attached to it : the stir , stir , stir w incremental addions of stock. the stirring simply released starch from the rice giving the final dish that ' risotto mouth feel ' you can get the same w a final stirring once the rice has been cooked. the key is the rice ( and type ) to stock ratio Ive made excellent risotto in a fuzzy rice cooker , using the Rx in

@Duvel Nice HB stein. there was a time , very late '60's , early 70's If you were of a certain age , you brought back a HB stein from Germany. mine was opaque , light grey . 1 L . no idea where it is now .. did HB switch to glass ? the glass is much more attractive , id say. I also remember being in Austria , at a nice ' road house ' having dinner w my family and a gentleman , clearly a regular , one table over , dinning alone , had a large bowl of smoke pork chops ( thick cut ) , a similar bowl of parley potatoes , same again of spaezle , and a bowl of something green. Large bowls all. he himself was both large and round. he washed this down with 3 1 L HB steins , of the variety I was bringing home , ( the stein up graded college dorm room decorations to ' cool ' , as it did mine ) then the gentleman , a very large gentleman , walked out of the restaurant , unassisted. the first 1 L HB went down with out pause. I vividly remember this .

@liamsaunt thank you for taking us along and of course , those menu's .

@Smithy the ones in your freezer will be fine any way you cook them Id coo0k from Fz : SV re packed Fz or simmered , in the traditional manner. I recomended SV .

the WSJ frequently explains what Fun Stuff the Swells need to buy , for themselves or for others. this time around its what Swell Dads need : So , maybe someone got this gem : the WSJ seems to emphasize cost first , much of the time. Why not get two ? exceptionally Ugly , this one.

@blue_dolphin Ive tried both the gouda , and ECC. Im not a fan of crackers w cheese. I prefer good bread w good crumb. but that's not easy to keep around in optimum shape. Ive found generic min shredded wheat quite nice in the kitchen . croutons for salads , the finer bits sprinkled on fresh tomatoes , and other things. I like the MSW w bits of cheese , sounds odd , but they go together for me. much more interesting texture than a cracker. So ... Gouda on top , costal on the bottom. the costal is not quite as creamy as the Unexpected , and w a bit more bite. the gouda asserts its flavor in a very pleasant way . both cheese's are now very high up in my rotation. so , thanks again @blue_dolphin for pointing these two cheezes out to me.

the direct sibling of the Linguini w Campari , is Linguini w Pork Ragu ' iPot' how that is made is in the iPot thread. Linguini , Pork ragu , some butter and EVOO , and one egg , a la Carbonara TJ's Parmesian-ish , window green on ions. I make sure to use enough hot pasta water so the mix-up looks like this : note there is a little sauce , if you will , around the edges. fantastic stuff. and as you can see , in the manner of Italy , it's about the Linguini .