rotuts

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

@Dejah love your pork chop Rx when I started to cook Campbell's creamed soups w add-ins made tasty meals. dry red table wine , mushroom soup , some garlic chicken thighs baked Coq au Vin , close enough for the time.

@lindag curious about y0ur digital thermometer ' THermapen ' your ref Hoseili Instant Read Meat Thermometer for Grill and Cooking. Best Waterproof Ultra Fast Thermometer with Backlight & Calibration. Digital Food Probe for Kitchen, Outdoor Grilling and BBQ,WDD2 (eG-friendly Amazon.com link) is $ 137 then there is one , that seems to be the same Hoseili Instant Read Meat Thermometer for Grill and Cooking. Best Waterproof Ultra Fast Thermometer with Backlight & Calibration. Digital Food Probe for Kitchen, Outdoor Grilling and BBQ,wen2 (eG-friendly Amazon.com link) for $ 19. neither a thermapen. I think I have the $ 19 as a spare for my thermapen

the proper spatula is a work horse in the kitchen : the one at the top is RubberMaid , and popular w Chef-ie crowds. its seen on Great British Menu and the like. its junk. the handle//shaft bends and the rubber is blunt. it does work . its popularity is probably because it has a Red handle. one down in my WorkHorse Ive had for a zillion years . I have half a doz. you can see its done its work well. stiff handle , silicone that's still flexible. the lower three are relatively new : https://www.amazon.com/gp/product/B07LGWPPDY/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&th=1 they are silicone , the handle is stiff . I bought two sets either by mistake , prescience , or issues w needing new glasses. Im glad I did. the silicone is easy to cut and trim as you see in the lower example. that one, trimmed , fits perfectly in a Heinz glass gravy jar. it get a workout in the cooler months for my Turkey Shepherds Pie.

wish id sen those funnels when I had my ' free ' prime month.

@weinoo that jambon slice looks perfect. too bad their wb site does not offer a menu.

one last thought : you can figure out inside // outside skirt if you study this : https://barbecuefaq.com/inside-vs-outside-skirt-steak/ ive tried. it just makes me dizzy.

in @weinoo reference a standard box of Iberico has 4 cuts : the secreto is 14 - 21 oz and the porkbelcy steak is 21 to 28 oz eliminating the chops and the roast so the secret is the smaller of the two diagonal thiner cuts thus based on the striated muscle fibers this is one of the skirts , the same one demonstrated in @btbyrd excellent video reference. so its a skirt. maybe @Duvel can find out which one , and what happens to the other.

Idont think this relates so much to Spain as it does to an area that still butchers whole or at least 1/2 hogs. most meat in my area is butchered in large facilities and ends up as ' boxed meat ' cryovac'd large hunks that are them broken down by vendor. MarketBasket , Stop&Shop , RocheBros all have active meat departments that break down the Hunks. Beef for sure probably not pork. in your area(s) do they butcher whole hogs ?

JT and KH had books that raised the bar considerably in their time. same w GB.

perhaps @Duvel might ask his butchers ?

there are two skits , on each side od the animal decently explained here ; https://twocloveskitchen.com/flap-meat-vs-skirt-steak/ 1/2 way down. ive had the thinner version many times rolled up , tied then cu in 1/2 making two ' pin-wjeeles ' and they were delicious. I think the thinner 0n is hard to find. stop & shop had the thicker version a while back bit its not as tender. so , on the pig L what happened to these two cuts ? ground into sausage ?

so ... where's The Skirt ( Pig ) anyone ever had one ?

all three candidates mentioned by my analysis are tasty cuts. and each may be a ' secret ' at that butcher. Im just curious to know th actual muscle name from each butcher which brings m to : what happens to the skirts of th Pig ? inside //outside totaling 4 pieces of meat ? very very few butchers these days butcher a whole hog. thy are factory processed. but if you harvest a pig in the fall probably by sending th pig out are th skits kept by the butcher as a ' home treat ? '

I actually checked a long time ago https://en.wikipedia.org/wiki/Pope_John_VI

@Midlife the chicken enchiladas that I remember and loved : two in a paper ty red enchilada sauce haven't been around for a long log time cumin/red sauce flavor I used to devoir those. th4y added a bit of GBP to them at one point I had tonight a xandle and pass them by the then disappeared forever

seems to be an advanced CrockPot temps 140 F to 200 F

@Midlife they have been # my TJ'sfprever. did you ask ?

the videos cutting out the skirt steak on that pig I do not know if the piece is the inside or outside skirt. the second candidate seems to be the blade roast which has two muscles connected by a thick ligament between the to muscles running throughputs entire length both cuts from beef are very beefy and tender if cooked properly. neither ofnthese two is the cap muscle also delicious

@Smithy that would be interesting to find out.

@btbyrd thanks for that ref. very interesting . possibly its not just one muscle group but several , depending on actual butchering and some ' marketing ' after all : its a secreto hopefully its a ' trim ' that isolates a muscle than then gets the treatment it deserves rather than its neighbors. with attractive ' margins '

@lemniscate that's a good term for it : ' smothered ' this is very much a stick to your ribs dish esp w the four tortilla moistened and the two sauces lighten it up a bit w their tartness.

a current view is that Wings don't get crispy because of the fat. this is partially true thus : par-boil : an example https://www.youtube.com/watch?v=COE96TlsCZ however , par=boiling removes at least some Ck flavour. a long time ago I learned to trim wigs of the extra fat : its a rope-like area on both the dummies and the flat if you have good trimming skills and a sharp knife works well sorry I couldn't find a ref w a pic , as its easier to see than describe .

@Maison Rustique salad dressing . but used as a sauce. YJ's refrigerat4d are quite good. I have not tried the Vegan

I made this : over here : https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/46/ Ill be making it over and over again.