rotuts

I think you will be fine w the @Kerry Beal suggestion. and you are safe to keep it a bit longer if other items take up your time. Id think about the fat on the meat . I do like a little fat w beef , less so w reheated beef. consider a trim of sorts Id also add a little beef stock if you have it to the bag. save that to drizzle over the cuts. Im guessing the beef will be refrigerated . if you know the portions you want out of that beef , consider portioning first when the beef is cold re-assemble and SV the whole together im always interested in before , during , and after pics , BTW

@Duvel some day , when nits time you will move to Watanabe , Professional https://www.kitchen-knife.jp/pro/ one Gyoto , https://www.kitchen-knife.jp/pro/gyuto.htm one nakkiri https://www.kitchen-knife.jp/pro/nakkiri.htm only for personal use. accept no substitutes. an EdgeProsharpening system would be very helpful at that point. https://www.edgeproinc.com/sharpening-kits/

tasting notes delivered telephonically : very good beef flavor , and tender . as the WHPS theoretician , I suggested browning after cooking might be an extra step that might not be worth doing ( time wise ) and might result in over cooking unless the Hunk was cooled down first etc etc browning was tried anyway , so the result is a bit over cooked but still very tasty , tender ( bit of a surprise , ie choice meat ) I suggested looking @ stop&shop for another , as the sale continues for one more week and just slice off the ribs , cook separately , and slice off 1 1/2 in slices , and vac // freeze for future use after all , its $ 6.99 and lbs. the few in the meat case did not meat the WHPS standards the picked out hunk was one of many many early on in the sale and the second rib of 4 cut : ribs # 10 - 13 . note the rib eye on surface 10 rib , and sirloin ( NY Strip ) on the other end. for review purposes , from probably Cook's Illustrated , many many years ago : so ,another time , different methods @JoNorvelleWalker there might be a slice or two vac's and frozen , for future sampli9ng over all , a fine Grand day Out as I understand it . lessons learned , hopefully not forgotten . but tasty tasty tasty

my indoor gardening is hydroponic windowsill green onions which i use as a garnish. today , I ' ' harvested ' this one note the ' root ' hasted the same as the ones w the conventional root. P.S.: the usual root

@Duvel Wow . does this go on for 12 days ? what's the pasts dish ? Whats for donner @ 2230h ? Bechamel improves almost everything.

it used to be a 12 day tradition , for Christmas. times change from putting up the tree and its associated decorations on Christmas Eve , to taking them down on the 12th or 12th + 1 day. then there was Xmas. decoration up after Thanksgiving disgorged its self. trees etc , on the curb , or backin the box , on Boxing day or boxing day + 1 times change. guess that's why its called Boxing Day.

Ive scrolled through for fun : No Global knives , and as I understand it , there are ma ny many more styles in Japan that are not exported and odd assortment of fishing lures , all very expensive for what they seem to be : but I guess they were in portend to Japan, now available for export back to the USA

@chromedome Ive never seen candles in the window growing up in norther CA. they are common in N.E. , more so in the past , and upstate NY. those are the only areas Im familiar with.

I received a series of pictures documenting the Yodering of the RB : probed and ready for the yoder finished : carved .: the House preference ( 2 to 1 ) is for medium Im betting the fat trimmings will be gobbled up by the chef , when no one is looking tatting notes will follow I hope.

@Duvel what a feast thank you for guiding us though it.

i doubt @Duvel is in charge of the ' storm ' he did drive to Spain ? maybe just its documentation ? looking again at the offered picture it seems to just go off into a White Light

@Duvel Ive counted 24 , but there might be two more. a bit ofa glare on that far end.

@dans Excwllwnt. Hand only a few bottles of decent Burgundy. and it hs litt to do w Pinot Noir. I did have 2 cases pf CdP , '82. Perrin. started them @ 20 years old.

A friend of mine ( the second half of the WHPS ) went to a 7 Fishes dinner , at Woods Hole restaurant , Water Street kitchen sorry , some fuzziness w his pictures Menu I tried to place the pics in the order of the Menu ,, as they were not labeled. no pic , Vodka & Salmon , as far s I can tell probably , by elimination , the Fried Oyster Caesar the Soup the ravioli the doughnut. no pic : the tempura. he said it was excellent.

@dans wonderful dinner. a lot of work for one . but then there is the Wine. you did it justice. I do love a C du P . esp an old one. im sure it was tasty.

@mazza you used tobacco ?

so, this is not so much cheese , but other items linked to cheese : ''' British negotiators getting nowhere fast on the terms of a comprehensive trade deal with Canada '' ''''' cheese exports have been squarely rejected by their Canadian counterparts '''' ''''' negotiations over a wider trade deal, the Canadian government had been pushing for the British government to lower its food standards in relation to beef imports but the UK has refused to comply. '' so this is really about beef . Canadian beef to the UK . ?

the range is a Viking : recently ( just now ) cleaned : an item purchased for the Yoder : is apparently the finest stuff for cleaning and preserving SS. you use a clumped up ball of aluminum foil for the scrubbing it seems.

@Kim Shook Mr. Kim is a brave fellow.. going to the supermarket on a Sat. two days before Christmas .

Woods Hole Pellet Society. note the first posts in the thread. Ill ask re range and stove. Its not a Blue Star I think.

so far so good @WHPS : nice looking cap and some marbling . nice fat layer seasoned resting in the Vader ( the black experimental refrigerator )

@Norm Matthews exactly.

@Kim Shook interesting stuff ! the sum being more than the parts rather than Campbell’s beef and barley , next time try the Progresso. one (small ) step up . operative word ' small '

@Kim Shook id only cut it in half if that makes it easier to bag.

the WHPS is gearing up for a Grand Day Out ( Christmas Day ) on the Yoder : Materials : it going to be patted dry , seasoned w Sauers Prime Rib seasoning https://sauers.com/collections/sbi-rubs-grillers-grinders/products/prime-rib-roast-seasoning-rub placed on a rack , in the Vader ( the black refrigerator ) to dry out until Christmas AM then , Yoder'd 225 F , until ... then rested , wrapped , in the Yeti cooler until all the sides are done . hopefully more pics to follow.