rotuts

wow '''' drop off deer heads for testing in one of the game commission’s collection bins ''' now that's an image that ' sticks '

@Duvel tasty looking porky plate. perfect for the weather you describe. hopefully w the proper long term statin background what is on that fork ? is that the blood sausage ? did not realize they came in ' chunky ' bits of potato ? pork fat ?

continuing my 8 x 8 studies : Turkey Slab w TJ's Tikka Masala : mise : the TJ's Tikka is an 8 oz paste 350 F 30 min , rested , refrigerated : plop the turkey slab in the 8 x 8 , cover w the Tikka packet , bake not looking appetizing at all. sectioned continuers to look questionable . the TJ's Tikka is very tasty . plenty of spice . some after glow, not hot I like it a lot. interesting info on the packet : manufactured 1 March 23 , good until June ' 24 . ive had it for several month waiting for a call-up. Ill be stoicking up , as TJ's loves to D/C items I like. the above is not ' saucy ' final plate : the usual LP iPot veg , Tj's dried green chili flakes , EVOO from Tj's ( not this stuff : https://www.nytimes.com/2023/12/04/world/europe/olive-oil-fraud-italy-spain.html?searchResultPosition=1 ) Campari tomats , window green onions. the turkey was nicely cooked , but Tikka , which had very good Indian-Rsh flavor and aroma was not saucy . Saucy for certain categories of Indian Cuisine , makes those dishes I have ideas about solving that , next time : two packets of Tj's Tikka , one can NoSalt Campells cream of mushroom soup are initial ideas . a good initial trial Id say . for me.

when Wagman's moved into my area several years ago at a very near Mall , it had a double decker store it took over the years ago defunct JCPenny's it had a food cart escalator , etc it was relatively expensive , but it had a coupon book sent to residents week by week, it had very good meat , vac'd in 4 packs . if you used your coupon and looked over the packs ( there were many // cut ) you could find a well marbled pack that ended up being good value and w the marbling you picked , much better than other local procurement. not sure how that sort of deal works these days or how it compares w your local butcher in NYC. the double decker store closed early this year.

from the above ; '' Nearly 7% of self-checkout transactions (6.7% ) had at least some amount of partial shrink compared to 0.32% with cashiers. On a revenue basis, the analysis suggested a shrink rate of 3.5% for self-checkout machines versus only 0.21% for conventional cashiers ''' ''' self-checkout accounted for just under 30% of total transactions in 2022. Based on a market size of nearly $1 trillion and a partial shrink rate of 3.5%, self-checkout machines cost food retailers more than $10 billion in lost profits annually, '''

@Steve Irby that Turchetta looks fabulous.

@Tropicalsenior as its been said on eG : Id stand in line for those by gravy for Char Siu bao do you mean a hoisin based sauce ? do you add various bao ' shrubbery ? ' ie fresh green stuff ?

@lindag they are yet they are taster roasted than squirrels .

Technivorm usually wins the highest ratings for Auto-Drip systems as its water temp for the brewing is higher than others ,, and at the correct temp for proper extraction. as previously mentioned , it is also the best looking . get the version w the insulated carafe

@Dejah your BigEasy Car Sui always looks perfect.

@gfweb I ageee with you there are known additives to commercial egg laying hens that color the yolks . the hen w the albino yolk very rare from my life time analysis of commercial eggs must have been very very ' picky ' w her diet or I think might have an allele that prevented coloring. who knows , I do know Ill never see one again.

@Kim Shook those Kringles are amazing in a TJ's thread I think it was mentioned that Tj's caries possible 4 , each at a different time of the year. the pecan version is outstanding . , as I like pecans

scrambled eggs : first albino yolk Ive ever seen. Market Basket generic large eggs . tasted exactly the same as generic pigmented like scrambled eggs .

if looks like a ' tender ' deer why not try to keep the rib eye whole vac pack a few roasts , then SV later after Fz ? easy for me to say , of course.

I thought of skit initially the the pictured meat is too wide for either of the two skirts. for now , Im going w @Duvel take. its worth noting , that in Europe , the butchering that Ive seen there is quite different than the USA. USA slices through hunks of meat , thus the fibers that you see on the cut meat not not perpendicular to the cut , but at 90 degrees. the european cuts Ive seen , the fibers are parallel to the hunk. and exception would be in the USA to a whole flank , as seen on the posted pic.

@Duvel that burger looks exceptional ' oozie ' in the best possible way. a challenge to eat " id love to try.

BBQ sauce has been known to cover up all sorts of things .

if it is uniformly thick , and not very thick inch , to no more than 2 inches it does look from your pics like flank. does it have , on its ends some some tendon like shite bits ? of course , you could call the butcher shop and ask if that's what they call flank this is what a whole-rsh flank looks ike its possible the tender-ous ends were cut off your example.

@Shelby those were for tenderloins ? looks like it was cooked perfectly how was it flavor wise?

stuffing w/o egg is not necessarily loose . it clumps together from the moisture : stock and butter. Ive never made stuffing w an egg mixture . simply because it wasn't made that way growing up.. but it clumped nicely. nothing wrong w adding a beaten egg for more clumping. but to get ' bread pudding ' like consistency , you would have to add several more eggs . nothing wrong w either rendition Id say . just that you make plenty so that there will be considerable leftovers .

all of Perterson's books are top notch. they are a bit dated in terms of modern-rsh technique but remain outstanding. I have the 4th , ebook but have not looked at it closely as I have 2 previous HB editions which I love here is the intro for the 4th ed, , for review purposes

pork loin is relatively tough and fat free , ie dry if you SV the loin in pieces , along the grain ( so you can then later slice across the grain ) as rare as you can stand if not more so until pasteurized , rapid chill // freeze bring back to refrigerator temp if Fz the slice thin , makes a very fine tasty sandwich.

@ElsieD I completely agree with you. should the reviews from @DianaB continue to be positive , this would be ' protein for two ' sort of item , w maybe some air fryer work , etc of course , a probe-less WiFi less CSO , patina and all might do the same thing , but w the CSO you would have to pay some attention , distraction from Kitchen Wine Studies while cooking. for some reason , Id like to see this item meet its expectations . possibly because they have added ' steam '

@ElsieD on their site its on sale , $ 80 off. ships to Canada :

@DianaB your posted video was very helpful. my guess is that size wise , it does 2 ( generous ? ) portions at a time. for a main item , ie a protein w single button cooking. and that's not necessarily bad . the salmon in the video did look interesting : skin had crackle and the thickest part did not seem over done.