rotuts

@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 ?

@Kim Shook MC's eyes pop out when I open a can of that lightly smoked salmon.

@Senior Sea Kayaker is the greenish item on the R the coleslaw ? just checking.

this AM : no spanish olive oil . no sicilian olive oil low on the california olive oil. so if you use these , and see them , stock up ! as the news suggests , EVOO is 'under pressure '

@Captain wonderful looking loaf. I can imagine its aroma , right out of the oven . Good Crust , full textured crumb all it's waiting for is a generous slathering of good quality butter.

an extraordinary loss . will be deeply missed , for so may reasons.

@mgaretz is the caramel color you use something like Gravy Master ?

Oxo brand has bet6ter than average grips and cranks.

@Maison Rustique yes it is : fantastic stuff . drain the oil .

my early dinner is described here https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/49/#comment-2409018 thank you , @Kim Shook

inspired by @Kim Shook , above I had this for an early dinner : same Tjj's salmon , drained . low-fat yogurt , window green onions . I don't have cream cheese , nor did I have a bagel this was quite good. its a keeper esp for the summer , w the heat and humidity .

@Kim Shook everything looks great ! sorry the steaks were so disappointing . but the Company was outstanding , though .

I decided to stock up : over on the dinner thread https://forums.egullet.org/topic/164739-dinner-2023/page/173/#comment-2408832 I used this paste for the first time. the results , as mentioned were interesting , but need adjustments so , I stocked up. and , get this : its authentic tikka ! from India ! can't get more authentic than that . anyway , try it , you might like it. BTW it has a interesting ingredient list : ground watermelon seeds . don't see that every day . P.S.: manufactured 5/15/23 good to 5/16/24

what's the time constant ( ingestion to symptoms ) in mad cow ? hopefully prions are only in the cns .

@mgaretz that looks very tasty . would you share the details ?

wow '''' drop off deer heads for testing in one of the game commission’s collection bins ''' now that's an image that ' sticks '

@Duvel tasty looking porky plate. perfect for the weather you describe. hopefully w the proper long term statin background what is on that fork ? is that the blood sausage ? did not realize they came in ' chunky ' bits of potato ? pork fat ?