rotuts

@Dave the Cook I understand your experience completely. with a recent understanding of beef cuts , and how to cook them in the not too distant past , the most flavorful cuts were not that a pricy if you knew how to cook them , or they were either rare ( only 2 thinner skirts on a steer ) or difficult to fined ie a blade roast what was whole etc and that's choice meat. you can do some interesting things w a generic turkey thigh , if you like turkey or two generic chicken thighs , if you dont like turkey ints not going to be veal piccata , but w outstanding piccata pretty tasty . I haven't had commercial heritage port . I bet id like it . esp on sale . but I have had home grown pig , ( OK a fresh roast or two ) simply butchered skin still on. it was tasty . that same pigs shoulder in the Yoder ( didn't exist then ) not quite heaven , but on the way pulled pork , carnitas , just sliced as a ' steak ' of course the belly would be home made bacon.

@Tropicalsenior so now it makes sense . that guy from NYC of all places couldn't wait for his bells to ripen , or he got GBP for more or less nothing .. no wonder I remember them from college , I disliked them but was hungry , eventually I just gave them up I just gave them up

KennethT thank you for understanding the point of my mumbo-jumbo as I hope y0u get to use the plant some day are you able to harvest part of a rhizome , keeping the original growing or do you replant the rhizome again or just replant parts of the original rhizome , getting more potential plants.

@lindag that's an interesting idea . I vant had O'B 's since college . just wondering if GBP's sneak in there some how but a bag of something else Fz might be interesting since this is potato a bag of tots ? your favorite seasoning ?

@KennethT congratulations on your sprouts from your Thailand ' bulbs ' what do you plan to do with it ? if its the bulb ( a la ginger ) you plan to use some day , do the bulbs grow other bulbs ? or for now just enjoy watching the plants grow. after a while , you are going to put them to work after careful thought and planning/

@Pete Fred that tart looks delicious . I have had ripe mirabelles , and they have their own delicious flavor. Id not be able to wait until next year if other local ripe plums came around to try . appropriate adjustment to sweet/tart taste of the ripe fruit. think of all those potential shells sitting there waiting !

@liamsaunt Im not much of a mixed drink person but they are interesting to see . why not just an ice cold , young but amusing Chablis ? so when I noted your drinks line=up , I was very intrigued by the short Guiness , in the wrong glass . '''' my nephew got some strange drink with pepper vodka and coffee '' was that on the menu ? it would be impossible to guess that at first ( or many ) glance(s) wonder how many they sell . nice menu , thank you for sharing .

@JoNorvelleWalker I read that article. WSJ has had numerous articles over the years discussing the ' Cereal et. al .' category. its a huge economic category w all sorts of nuance , twists and turns , and ' added ' variables if I see an article discussing it , I read it . for the billions and billions of ' add-ins , and add-ons when you look at the cereal of your choice , plain , right there in your bowl its still just cereal . maybe muti-colored-techicolor. the category is quite surreal once Big Money gets a hold of it. Id say , Big Cereal is pricing itself out of business w so many add-ons , that don't ever show up in your Morning Bowl.

Breakfast cereal . I don't keep breakfast cereal these days as I have to 1 ) get the box 2 ) keep the seal tight , esp in the summer w the humidity here 2 ) and have milk on hand. but I had a hankering for it , after all , its crunchy , etc etc. I do my best not to buy branded products , if there is a generic that's close enough for me the advertising cost of branded cereals is for more than average advertising , as its a cut throat market all those cartoons , all that sugar add up. I was in MarketBasket and looked at their selection . they had a fair number of store branded equivalents. I got a box of generic wheaties , a cereal I like . no billionaire basketball stars on the cover $ 5.00 for two boxes. was at Stop&Shop on another errand , walked down the cereal isle its a bigger store the isle was all cereal on once side , and 1/2 on the other . no generics nor store brands Wheaties , in a slightly larger box , mostly added air , w a billionaire somebody on the cover : wait for it : $ 7.89 . one box. if I remember next time Im there , I'll check the actual weight of that box. Im interested in Economics , and over and over in the WSJ there are articles on now thin the margins are on the cereal industry : General Mills , etc and the decline of cereal purchases by percentages recently. no wonder . of course all Billionaires covet to be billionaires ++ I guess. as do Tigers and Flintstones.

nothing really that new here : https://nypost.com/2023/08/11/fake-meat-is-failing-because-its-gross-and-unhealthy/ a bit of 'piling on ' , , hey why not but this line put a smile on my face : ''' In New York City, steakhouses, not plant parlors, stand at the top of the restaurant food-chain ''' So , NYC has Plant Parlors ? at the bottom ? today's Speak easy ? and BTW : has anyone tried ' Beyond Sausage ? ' lived to tell about it ?

@C. sapidus the cabbage was cooked ? Id enjoy having your Rx , if possible. thank you that's a dish Id like to work with .

@chromedome correct . not a ' significant ' as they say, difference . maybe some of that comes from : no deep insight to either . after all : animal welfare // environment // Hormone this is what we all know : if we don't really know ''' what has been shown ''' we are all subject , these days , to ' buzzz ' internet Posts ( not here ! ) , butyl over the place . I was told one solid point for ' fake meat ' if you were observant ( kosher ) you could order it at a restaurant . if you were feeling ' burger-ish '

@chromedome very interesting chart , thanks for posting it. cell//lab results were about the same. that suggests the sample knew they were the same , hopefully. or it might be that there has been no0 pressing economic reason for very large financial interests to spin one over the other. very large financial interests are for sure spinning fake vs real ' meat 'even way they can. concern for animal welfare guiding one's choices for food is not new. before the very recent advent of fake meat , along with health concerns moved some to vegetarian-ism. I doubt the advent of fake meat moved many to vegetarianism. . apro ordering an egg white omelette in Brentwood , because its the thing to do. P.S.: the group got the Taste right .

some of their other attempts are quite nice others not so much. this one is the best of this style ive had.

@Kim Shook its been a while since Ive looked at pasteurization tables , and I personally SV at a lower temp , but for longer . if you liked the results you got w those times and temps for the final dish then don't change it . thighs and leg should come out similarly with your method. Id try all three cuts same time and temp. then decide how you like the breasts that way . your flavor will come from the marinade , and the seasonings you add to the coating and how they crisp up. the brine might cover any dryness the white meat might have at thoe temps. Im sure its all going to be very tasty . In the past , did you use the bag jus for anything ? it might be salty . I can't say.

@Kim Shook Id brine as usual , pat dry , seal , then SV how long and at what temps do you plan for SV ?

@palo https://jacksabby.com https://jacksabby.com/beers/hoponius-union/ literally , just down the street . I don't even have to turn off it. best beer Ive eve had. Im hot that much of a beer person , and there are a few I like but this one , ice cold , in an ice cold mug or thick iced glass hits the spot w spicy tex/mex.

over here: https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/47/#comment-2396774

similar ingredients same burrito //cheses but w TJ's Pico del Gallo // red onion not very photogenic but quite tasty stick to the ribs sort of dinner. and Old ElPaso ' traditional ' refried pinto beans TJ does not carry refried pintos. Old EP'S are ones I like and I forgot to ice up a few Hoponius Union beers . ice cold and guess what's for breakfast(s ? ) ?

@Kim Shook w SV Id make sure there is little to no air in your bags. Id understand that if you reach the pasteurization point and rapidly chill ( w no leaks ) the chicken can keep chilled for quite a wjhile safely . in your case , if possible , keep it in the bath ( temp > 130 F ) for those couple of hours . pat dry , coat and fry. that's the safest way . temps < 130 F , and greater than 34 or so F are the potential problem temps if say , if completely and thoroughly pasteurized , a couple of hours in that zone will not matter , as long as the bag remains sealed. rapid chilling ( lots and lots of ice ) simply allow you to keep the intact SV bag , in the low 30's F for quite some time. which is something you are not aiming for. good luck , but you won't need it .

@!MArkF that sounds like an excellent choice . if a quality third party PID controller can be added its a good candidate . price point does matter I do not work for Yoder , but I know all pellet grills are not created equally defects in some are not necessarily defects in others father up the price chain.

@chromedome count it as a blessing.

@FauxPas when is Eggplant day ? or is that EveryDay ?

@Duvel nicely melted cheese on that burger. a touch occasionally overlooked. bet that's not ' American sliced cheese ( product ) '

@lindag I too have that brush its a good one.