rotuts

@Kim Shook are their ribs attacked ? one onion is to carefully remove them , leaving as much meat on the roast as you can or leave a little meat on the ribs and roast those as a separate meal . then cut the roast you have in half , so now you have tow smaller roasts . SV works will all sizes , so you will be fine w two roasts. I think is fine to season as you would normally and vac // freeze. then you can start your SV cooking , hopefully the basg are still air tight from frozen. just add more time . use the jus for the start of a gravy . remember that at lower temps w SV , 130 - 135 , time is your tenderness and a few hours extra does not effect the result on your plate very much love to see a pic of that roast before you start its journey to your plate 5.99 is a very good price. here MarketBasket has something possibly similar , $ 9.99. you've got a good deal

@Rajala from your description , Im not clear what is being accomplished . if you put a jar , lets assume w a loose lid in a vacuum chamber , you will get a vacuum in the chamber and the jar. when you release the vacuum, to open the chamber the air goes back into the chamber and the jar. no way to tighten the lid while under a vacuum in the chamber. am I missing something ?

@Duvel you certainly know where to stop and eat on your travels. congratulations. that food looks stunning. loved the road side chicken art. so , you didn't get a Bresse chicken ? the finest i n the world. and no Bleu de Bresse ? my favorite cheese. Ah , you plan a stop on the way home ! excellent thinking P.S.: what's on top of the alight ? something porky ?

there are different types of grates. nor just in size but sharpness of the metal edges. Micopane https://www.microplane.com is a style , that is almost razor-sharp. CuisiPro https://www.cuisiprousa.com/collections/customer-top-picks/products/cuisipro-silver-stainless-steel-4-sided-box-grater-9-5-746850 uses this same technology for many of their items. make sure you understand the difference between this style and your GrandMa's stamped graters. you can injure your knuckles w the microphone style in a serious manner if not careful.

@BonVivant looking forward to your trip. thank you for taking us along. very nice Personal Beverages , BTW.

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 ?