rotuts

and if you find oxtail , its from a young steer the same age as the met next to it not from an old ox.

@dcarch Id like to argue , for fun and entertainment purposes only with regard to cleavers and bones : lets argue the bone is round . a curved blade striking that curved bone initially toughest the round bone in one small spot exactly the same for a straight blade , on a rond bone. the its different for a flat bone : the curved blade does indeed exert its force on a small area where as a flat blade distributes the for along the entire flat blade to the flat bone. thus the curved blade gains a bit on a flat bone , not a curved bone so over all , the curved blade is better by 50 %

indeed there is probably more detailed and accurate SV information on eG than anywhere else you might look. and all of it from members asking and answering questions fr0m other members . the starting point would be to take the plunge for an accurate controller for Your Friend of course. I have no idea what's available in GB. but Amazon UK knows : https://www.amazon.co.uk/s?k=Sous+vide&crid=2QHOCE4VNTDLS&sprefix=sous+vide%2Caps%2C156&ref=nb_sb_noss_1

I find the Dexter cleaver w the chinese inscription a curious item where were they hoping to sell it ?

@Tempest63 what you ( or a friend ) needs is a circulator the rest takes care of itself . if your friend has it you won't be hit over the head with it unless you visit. SV is a game changer for sure tough become tender @ 130 f ( 54.5 C ) said to be the minimum pasteurization temp.

@OlyveOyl love to see a pic and info on your Dexter. I assume you have used all sorts of solvents on that label. try acetone ( nail polish remover ? ) and a folded over 220 or finer wet // dry sand paper

I'm betting JP would love it.

this EVOO is new to me. its mellow w a delayed bit of spice. I recall its a bit cheaper then the tree I usually get but don't recall the exact numbers.

@Kim Shook outstanding stuff that chipped beef looks perfect and brings back fond memories

yuve seen the3 components before and they are still quite tasty that the white wine version of the TSP . a third of this plate would have been fine but , being so tasty everything got polished off.

@Smithy BTW what are liquid Aminos ?

@Tempest63 have you ever sous vide'd the meat ? makes tough tender @ 130 f med rare.

I went to the Home Depo site , to look into that iPot sale , as I was developing an itch. the pot there was the version I have , not the black newer one which I think has handles on the metal inset. nice . rats. however not all bad . I saved 50 US bucks and tax

3 qt iPot , LP basket steamed sweet potatoes , 3 min , air cooled : looks awful , something orange w metastatic white bits , and some green bits. these were two large SP's , a little over half of what I make , as this was an exeriment using the same add-ins I use w russets and Bliss. I iP'd 4 eggs , LP steam 3 minutes and rapidly cooked in cold water , refreshing once. I usually do the eggs and the potatoes the day before , and refrigerate. I wanted to complete this soon. so I put the cooled eggs in the freezer for 3 or so minutes to get them very cold , not Fz. Im guessing the cold eggs pull away a bit from the shell and make peeling easier. these peeled very easily , and the membrane stuck to the shell , not the egg , a key issue in easily peeling eggs if the membrane sticks to the egg , you are going to have a difficult time peeling the egg. once the peeling starts , I squeeze the egg a little , and that creates an air channel down the egg that helps a lot. I keep the skin on my potatoes. the skin on the SP in the past did mash up nicely , but i lightly scored the SP w a small very sharp knife pole to pole rotating the SP . just to cut thrugh the skin ending up w smaller bits of skin. usual medium chop . 3 min LP. I let them cool a bit , but mashed them while still warm much easier to do that way it turns out . finely diced green onions , a decent dollop of mayo , and used the 4 eggs for this , rather than two the previous ratio of egg to potatoes Ive been using for the white potato version. turned out very nice . at this stage I could add other seasons , Singapore Curry , other no salt mixes I have from Penzey's. but its quite tasty as is. I refrigerate in a container. to loosen up the next day before i add it to a plate to micro , a little water is all you need.

@Tempest63 why do you only use the breast on the males ?

nope.

do not understand why anyone would pay $ 25 for 8 chicken like eggs,

@ElsieD hope you have the steamer baskets : I have this version (eG-friendly Amazon.com link) its easier to clean than the mesh versions but both work well

this black model does not seem to be on Amazon in the 3 qt https://www.amazon.com/Instant-Pot-Duo-Mini-Programmable/dp/B06Y1YD5W7/ref=sr_1_1?crid=1TXF7TTXU06QM&keywords=3%2Bqt%2Binstant%2Bpot&qid=1700321530&sprefix=%2Caps%2C147&sr=8-1&th=1 80 USD there is a black in the 6qt https://www.amazon.com/Instant-Pot-Electric-Multi-Cooker-Pressure/dp/B0B4PQDFCL/ref=sr_1_7?crid=1TXF7TTXU06QM&keywords=3%2Bqt%2Binstant%2Bpot&qid=1700321530&sprefix=%2Caps%2C147&sr=8-7&th=1 and a 7.5 qt https://www.amazon.com/Instant-Pot-Electric-Multi-Cooker-Pressure/dp/B0C35HNPW9/ref=sr_1_7?crid=1TXF7TTXU06QM&keywords=3%2Bqt%2Binstant%2Bpot&qid=1700321530&sprefix=%2Caps%2C147&sr=8-7&th=1

here is a deal that showed up on the NYTimes website : ( for review purposes ) 3 qt iPot the 3 qt iPot ( not this one ) has been extremely helpful for me for some time now. and yes I have the 6 qt ( more than one ) the 3 qt is now my work horse. a quick P.S.: if you are new to the 3 qt ,do not forget to get a 3 qt steaming basket . its an essential add-on

@OlyveOyl thank you for joining th Pasta Parde w meat balls all look quite stunning and taty. Ill keep this mind as I had a version I made quite some time ago and will work to revise that. based your efforts and all the other recent efforts for such deliciousness

I tried the grilled olives mention above. they were interesting indeed did have some grilled flavor. I didn't find the oil used interesting , but it was easy to drain off.

@ElsieD consider using the processor to chop onions to your desired size cook slowly in a large ( non-stick ?) pan until done to your liking cool , and Vac w head room in a bag then freeze you want a little head room so you cn cut open the bag , take out what you might need , then re=seal that same bag several times. in the past Ive done this w mushrooms ( using the cuisinart , several pounds at a time ) and diced bacon never thought of doing the same w onions but it might work . w onions you might want a version that is caramelized and one that is not.

@Smithy the ketchup might be something they buy check the major labels for the ingredient list they offer to look for a close match . it also might be a ketchup sold only to food service units. a key is that is does not contain tomato paste . it they made their own , which is possible , it might be a method to further disguise their stuff. I think they buy a certain ketchup made elsewhere and then the key is their ' spices ' you will do better changing out the canola good luck !

@Smithy ketchup is used in a lot of very good BBQ sauces you get tomato , some sweetness and tartness your pic didn't come through for me just guess the proportions based on their order of course : spices and herbs on the label are not going to be that helpful.