rotuts

TJ's $ 3.49 S&Shop Im told , over $ 8 Market Basket $ 4.49 .

I decided to see if my creamy mushroom // ground turkey iPot'd concoction would be improved by splitting the cooking into two steps: the ground turkey would be HP's w the reduced wine , the canned cream of mushroom soup and the thyme , then stick blended to smooth out the turkey . after all , its supposed to be a creamy sauce // toping. I save you viewing the pics . ' a work in progress ' then I finished the HP cooking w the finely minced mushrooms , that had be saute's as before , I did try some Mayo's red bliss poratoes : and they were very good : a creamer center vs the russets , as posted before . both good , in different ways. however , the dish was a bust texture wise , and overly rich . I guess is one is looking for creamy , it better be creamy. I did learn one thing that had been on my mind : an early fine book on the iPot suggested that milk based items would scorch. the canned CofM soup did not scorch . how much actual cream is in those cans might have something to do with it. the flavor of the concoction was quite nice , but the result was not. back to my previous Ragu's ground turkey and pork country ribs those two were outstanding . this was far from it.

I make my own ' drip ' coffee w coffee I roast myself. in my own manner . what I know about that , is the water temperature , for that drip has to be very close toe 210 f or so . maybe 199 F. its my understanding is the the Technivorm systems get you there and others do not .

some of Tj's small cheet cakes w frosting are quite decent . The staff recommended this one : its gluten free. I do not have a gluten enteropathy , nor an aversion to wheat , but decided to try it. those cookies hitched along. the cake is moist , light and the frosting has nice chocolate flavor . its a keeper . Ill have to see if they still have the standard cake . the vanilla standard w vanilla frosting was quite nice the last time I tried it. the cookies were a disappointment .

a tip from my Local Tj's wine-buds : although you can return many items you don't like to TJ's Wine might not be one of them : This wine ' turned ' will work a lot better than ' I didnt like it ' go figure . must have been a lot of people just dringking the wine , and returning the empties for replacement.

@Norm Matthews I do spinach like that all the time. easy and tasty . that chicken looks delicious.

I got a Anova email . 50 % off selected items however , clicking on the links got me to bizzare address that were blocked by my spam blocker so , beware if you get that email , and get to one of those addresses . not so long ago there was a similar unbelievable sale on a similar popular item phishing for credit card info.

first off : Mayo Roasted Russets ( they are tastier that Baked , but the same thing really I had some russets that were still usable . cut into chunks , lightly coated in Mayo , placed on parchment paper and CSO'd , regular bake. nothing else . the amount of mayo is really minimal , unlike a sandwich , where the minimum is 1 " . when you bake w mayo it de-emulsifies and becomes oil , w some nice flavorings . CSO's on conventional bake , 375 F until nicely browed about 40 min or so . tasty , browned , skin on , of course I made a creamy mushroom//ground turkey//condensed salt free Campbell's mushroom soup//white wine//thyme//garlic sauce// dont know what to call it [ Ill outline it the next time I make it , and make it I will -- its delicious ] very very tasty . next time I will cut the potatoes into smaller chunks , as the browning surfaces are where the taste is . I thought about stick blending this , but its quite nice this way . might get an extra star if stick blended , and another one if had a VitaMix no matter , its on the permanent menu list.

Google knows https://www.google.com/search?q=airline+chicklen+breast&oq=airline+chicklen+breast&aqs=chrome..69i57j46i13i433i512j0i13i512l7.6453j0j4&sourceid=chrome&ie=UTF-8 most people try that first some dont

@TdeV what are called country hams are salted , then hung to dry for various periods of time. some are also smoked while drying. Im attaching Benton's instructions , simply because I have them, they would apply to any country ham , but the saltiness might vary from place to place. of note they do not recommend you bake the ham. My uncle used to get country hams, and bake them but to do that , you have to rehydrate them , in cold water , changing the water several times . this removes a lot of the salt and turns the ham into a cured , fully hydrated ham. Ive had that version , and it was the best tasting ham Ive ever had. but a lot of time went into that prep , using a cooler to keep the ham cold while rehydrateing . you might try very thinly slicing , as one would do w a prosciutto or serrano ham depending on how the ham came to you ( Vac'd pieces ? ) it would be fine to give some away as long as the recipients understood how to cook it, I have some hocks from Benton's I plan to rehydrate them , change the water over several days in the refrigerator , then when hydrated and desalted , SV them @ 130.1 F until tender then use that meat ( tender , not salty , not overly cooked ) in casserole dishes . hope this helps.

@Senior Sea Kayaker I was hoping you could get it so cold it would shatter.

@Senior Sea Kayaker interesting idea. freeze it first , as low as you can go.

@Saltychoc ''''' 5. Apple Miso inside - cider jelly pate, caramelized shiro miso caramel ganache '' Wow. that's a flavor combo Id love to taste

@Nancy in Pátzcuaro that a very interesting problem. my guess is that if you wrap it in a damp towel, + plastic bag it will take some time for the moisture to penetrate to a depth that helps you turn it into something softer you can then process ' as usual ' during that time , the normal flora on the surface ( cheese yeast or cheese bacteria ) will be having a very tasty time . this might enhance or be problematic when eating I have no idea at what temp this cheese would melt. Id try this : seal the cheese in a plastic bag ( SV VacBag , or freezer zip-lock ) with very little to no air SV or similar 130.1 F it then might be soft enough to do something with . or add a little water to a similar bag system and see. it its getting soft , but not soft enough @ 130.1 F , increase the heat then chop it up , and put it in something , like a casserole . nothing sacred about 130.1 F at some temp , > or < than 130.1 F the cheese will ' split ' use it all in a casserole.

@Pete Fred Wow. That's a lot of souffle . Im sure there were no leftovers. That's fine , as I doubt it ships well to My Place. Rays.

I was in Holland as a kid . 10 y.o. this was served at breakfast , along with an open faced ham and open faced cheese sandwich. I wanted to move there.

@gfweb I agree. I have not tried these , of course. it's possible the design trumped ( sorry ) function. in the professional work horse pan world , are there kitchens that prefer this style of handle ? cant be that hard to find out. the design is MOMA grade , for sure.

And to complete this dish : as expected w braise dishes , this was better the next day , in terms of the dryness of the individual pieces of meat. after relaxing , if you will , some of the jus went back into the meat. this is a keeper for me , as long as @ MB has a pack of similar meat this is a multi-stared dish. w plenty of VacPac'd bricks for the future.

over here https://forums.egullet.org/topic/167372-turkey-ragu-via-ipot-vacmaster/#comment-2442590 ive posted how I make turkey ragu , using the iPot. ive made several batches , and improved the Rx by using a bit more garlic , a bit more turkey , and a Tj's Cote du Rhone , table wine . I thought pork might be worth a try . I remembered country pork ribs had a lot of pork dark meat , that's tastier that the ' white meat ' found this @ Market Basket : I cut the meat into smaller pieces , and decided to brown , for added flavor note these three pieces : the white meat is part of the top slice . almost all of this package was dark. Fond in the Fond-less ( a bit of fun .. ) all the steps are the same as the main post on turkey ragu . I mentioned I use 6 Dorot fx garlic pucks and 6 Dorot basil pucks the basil goes in off the heat . the finished pot. those are basil pucks , melting . the pot cooling off in the sink. w my new refrigerator//freezer , its easy to make ice bricks the day before to more the cooling along . I used to change the water several time s, but no longer. Less is Better. this is what a portion looks like , ready to reheat . it separates , but comes back together for the dish : Ive found , for my tastes , after the FastaPasta is done , drained , I add the hot pasta to my plate , add in some EVOO , and some pasta water. this keeps the pasta fully hydrated , and has a better mouth feel than if under hydrated . I know more experienced pasta chefs can do this w/o the liquid you see in the upper R of the picture above . Im hit or miss on that , so the above. this was mighty tasty . However , as in any meat braise , the meat stands , while tender , were by them selves , dry. this is common w a braise . the meat jus gets squeezed out into the stock, as the proteins contract at braise or higher temps. next time I see pork like this @ MarketBasket , Im going to try something Ive thought about for a while : cut the meat into small cubes ( probably w a Chisinart , very sharp blade , and deeply chill until firm , then pulse , etc ) and place the small cubes , w seasoning , in a bag , vac-seal , and SV @ 130.1 F until tender 24 ? 36 ? hours . chill than add that meat to the completed meatless ragu , using the iPot and all the above ingredients and see how that turns out. a lot of steps , but none neat to be done at the same time , and all steps keep refrigerated , separately when using ground meat for the above ragu's the meat is so fine , you don't notice the dryness. but you don't get the visuals of whole meat , nor the chew .

I have a smaller splatter sreen , but Ive been using my largest Fondless pan for reducing wine and scrapping up the fond for my various Ragu Rx's There is white table wine bubbling away under that screen which eagle eyes can see. https://www.amazon.com/dp/B01GFQFGFQ?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1 this one works fine and has good hand feel. you can get sets , but this one and the older one is all I need. no wine splatter on the stove . nice.

@Dejah I love upside down cake. yours looks delicious . consider trying one w good quality canned pears . my favorite. now that I have a full sized oven again Im going to have to look into that. thanks for the reminder

@Maison Rustique maybe here ? https://www.gouterstore.com/?page=1&limit=60&sort_by=popularity_score&sort_order=desc

@TdeV SnapNdrag does screen shots , but I use it in this instance as ' click then drag ' to just get the Rx. its true , if the Rx is long , and you want the whole thing in a pic , I zoom out w the browser. not perfect , but workable for me.

@TdeV even though I subscribe to the NYTimes , and book mark interesting Rx's , I sometime take a ' picture ' of the Rx label it , and stpre it in a folder . Im on a Mac , and use SnapNDrag . Im sure you can find similar for your OS. BTW SND is quite old , as Im currently using an older Mac OS here is an example from B's page : for review purposes , of course.