rotuts

in another thread , salt content was mentioned in commercial preparations of stuffing mixes. I used to use Pepperidge Farm cornbread mix w my own add-ins of course I checked the bag recently , and the mix did contain a a lot of sodium. I discovered a box of TJ's cornbread mix , that Id had for quite some time. I was going to toss it , but opened it uo and the cornbread was separate from the sodium heavy seasoning mix. I might then use that box w just a little of the dry mix , and add my own flavors w/o sodium. I asked today at Tj's for the mix in true TJ style , D/C/d for the season ! are there any stuffing mixes where the seasoning is separate ? Stove top ? others ?

@Tropicalsenior save a few seeds for the next crop. the initial seed might have been a hybrid , but no matter the plant is doing well. look up how to save tomato seeds. you have to ' ferment ' off the gel the covers them. good luck !

@Senior Sea Kayaker that shrimp plate looks delicious. fine looking plump shrimp.

@Shelby very impressed w your SV VR. you've explained the tenderness in your second post. I used to go to Colorado once a year , for the obligatory meting. but really went for the Elk , farmed, at a particular restaurant. tender juicy , on the rare side. for fajitas. loved the flavor how does deer compare w elk ? Id rather eat elk than beef. on the old buck , 135 for 12 hours ? don't be afraid of extra time at those lower temps.

@haresfur you bet. I have at least a dozen of the comics. and then there was ' Dr. Atomic '

@BonVivant thank you for putting so much effort into your posts. thy are all so interesting and Im sure very tasty. thank you again.

packaged stuffing mixes do indeed pack a sodium punch. I used to use Pepperidge Farm cornbread. checked the package and was quite surprised on the amount. too bad the companies don't offer lower salt versions.

I enjoyed the Kalamaat for quite some time. have not seen t for a long while.

I tried the above EVOO . I liked it. it has ' green ' flavors that are quite nice. and a pepper-ey finish . if its still there next week Ill get a few more bottles . you know , ' just in case '

@Pete Fred Wow. '''' Next time I'll increase the amount of pears ''' for sure. make two . Ill polish off one for you. w a small Armagnac chaser . you know . to ' burn a hole '

BTW : re iPot baskets : there seem to be two types the style I have : and a mesh style : the mesh style is 1/2 the price of the more solid surfaced style , first pic . I have ( somewhere ) the mesh style for my 6 qt. I got it, as, well , its 1/2 the price ! however , the mesh is a bit more difficult to clean , so now I only use the first one . N.B. : at the sale price of the 3 qt , its 1/2 the price ! well worth it there are these sorts of inserts : Im not sure they are worth it . Ive used my insert for cut up potatoes , and eggs from the refrigerator nestled on top of the potatoes 3 min , LP , rapid release , and the whole shebang came out fine .

@weinoo thanks. got my chicken geometry all wrong.

@weinoo why do you prefer spatchcocking through the breast rather than cutting out the back. roasting the back at the same time of course , and saving for stock. cutting out tieback w poultry shears seems easier .

just a few days later , ie thisAM : no Spanish EVOO no Sicilian EVOO no California EVOO but they had this , the only EVOO : looks like the real stuff , but its from Italy , so one has to be en garde $ 12 // liter . and that portion of the shelf was not full . TJ's likes to keep their shelves full.

all you need is the basket. the 6 qt stuff won't fit in the 3 qt. you cn do eggs in the basket , thus don't need the egg-thing. don't remember if the 3qt comes w the trivet for the bottom : got extra gaskets , why not ?I

@TdeV make sure you add the steamer basket Steamer Basket for Instant Pot, Vegetable Steamer Basket Stainless Steel Steamer Basket Insert for Pots (3qt) (eG-friendly Amazon.com link) great price on the 3 qt.

@Kim Shook you bet . just moping up the drool ...

@Kim Shook your first 4 picture don't show up. at least for me.

@Dave the Cook thanks for that correction. ive needed computer , and other glasses for years. might look onto it soon.

@Robenco15 the temperatures you are thinking about 130 F , carry over to 135 F are SV type temperatures . Im sure you might get the 7-bone to 130 F in , say , 4 hours or so possibly less even. while 7-bone has some very tasty muscles , its more or less tough meat . the blade muscles , less so ( under the 7 .) 4 hours to 130 is not going to make the meat tender .3 - 4 hours is more of a braising time 350 - 375 , covered pot , stock 1/2 way up the meat . flip the meat 1/2way through the cooking time. chuck , 7 bone , etc w a bath temp of 130 F takes 24 - 48 hours to get tender . what do you want the resulting meat to be like : 1 ) doneness ? 2 ) tenderness ?

@Kim Shook MC's eyes pop out when I open a can of that lightly smoked salmon.

@Senior Sea Kayaker is the greenish item on the R the coleslaw ? just checking.

this AM : no spanish olive oil . no sicilian olive oil low on the california olive oil. so if you use these , and see them , stock up ! as the news suggests , EVOO is 'under pressure '

@Captain wonderful looking loaf. I can imagine its aroma , right out of the oven . Good Crust , full textured crumb all it's waiting for is a generous slathering of good quality butter.

an extraordinary loss . will be deeply missed , for so may reasons.