rotuts

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.

this is similar to the TJ's burrito Ive been working with but a difference in prep that made a big difference to me : there are two chesses here : jack and Tj's Cheddar . I added the cheddar in an earlier version because I just did not have enough Jack. this is a cheesy dish. do not over do it , but do not skimp. the flavor and texture difference between the two added to the dish. however , no pictures , I took the Fz burrito out of the freezer , and let it sit in the serving dish in a bit of tap water . I turned the burrito from time to time, nothing critical until each side was saturated , at least one layer , poured off any extra water the burrito was still Fz. and micro'd, covered ( I have a heavy plastic micro cover ) for 2 minutes and then let sit. for 5 - 10 minutes as this was earlier in the day and no rush for dinner. the B was warmed though , so I added the two cheeses , and micro again , and let sit. the sitting part is the important part . it allowed the flour tortilla layers to hydrate. you can't see the hydration in the pic above , but wait for it. torched . the two cheeses torch differently , a plus in the end flavor and texture wise the two Tj's refrigerated " Shrubbery Sauces " and indeed, they are sauces w a very liberal about of TJ's dried green and red chili flakes . now here is the result : I cut the burrito in the kitchen , note the layering. . by cutting in the kitchen : less work at the table , and some of the sauce got into the burrito adding to the ' hydration ' this was outstanding . the semi hydration of the flour tortilla very much added to this dish. the two contrasting creamy sauces , and the dried green chili put this over the top. so : if you have a flour roll-up of any kind esp Fz , think about a little ' pre-hydration ' nice , very nice .

@Duvel very delicious looking. Outdoors A sharp sort of hunger from both the exertions and the out doors Well , a plastic spoon , will aways be a plastic spoon. a spoon from your delightful table at home to heavy for Biking ?

learn something unexpected here all th time. bet there is a WiFi version. w complex PW protection. FaceID.

@Smithy from time to time I get emails from Yoder. not very often , but with ' news ' unbelievable ! the news was this : https://www.yodersmokers.com/pellet/the-ys1500s-outlander/ Massive pellet hopper ! but get this : 1 ) pneumatic tires 2 ) a potential ' hitch ' for the PrincessMoblie ! you can take it with you ! F.D. : I hace not checked if this model has the ' advanced ' diffuser pale w the ' hatch ' , by removing that , you get very high heat , on grill grates , or a conventional grate. maybe you can convince Yoder to make a model with HighWay Tires , and you are willing to do some testing This has that smoke stack thing-ey the WHPS unit does not . Wow . ' Smoke-Stack ' envy for sure. ( actually , they are very useful for this full volume of cooking )

@TicTac what bourbon brands would I look for in ' airline ' size to try Im sure the best stuff is not bottled that way is there any brand that is representative of higher end ? hopefully , it still tastes like bubble-gum

another concern is if there is creosote in your chimney its in your food. what ive seen on reliable videos for the Yoder is you want very light blue smoke or colorless smoke out of the stack and not white smoke. when you add smoke w a pellet cylinder its white smoke mostly but you don't do that for very long.

@Smithy I haven't heard of this sort of problem w pellet grills. Im not suggesting it can not happen but if they had the problem w two different brands Id think about operator error : not enough oxygen in the set-up ? improper maintenance ? but Im just guessing . you do have to clean out the impeller from time too time etc.

@Smithy Id say this is a problem w the quality of the pellets hopefully , on always uses food grade pellets vs heating pellets.

@chromedome I understand exactly what you are trying to do . your choices are based on both ' Fresh from the Garden ' ie the potatoes , then the beans , fresh and preserved. and carefully growing what you can save , over the winter . finances are always important but the satisfaction that comes from both your planning and hard work in the Garden : nice . very very nice .

@liamsaunt that red cone sure is something thank you for the menus

@TicTac TotalWine has both 1910 $ 62.99 1920 $ 54.99 wonder if they have those little AirLine bottles . then there is the bubble gum problem. but Ill check for the little bottles.

Eggplant spongy , flavorless , nutritionally empty item that cooks up slimy and unpleasantly gunky. however , as its right in front of many gets incorporated into local cuisine. all those tasty herbs , spices and olive oils used to cover up its many failings deserve better.

@gfweb pleased you have so many choices . I had those in CA while visiting my father . do you favor the chorizo where the first ingredient is ' pork' or ' pork lymph nodes ' no joke . same processor lymph node was 30 - 40 % cheaper and pork was less than 2.50 USD a lbs.

@Duvel crazy devils those cinematographers fancy bottle ' Its No Pappy ...'

@jedovaty not taking issue as such " They are among the tastiest grocery-store tomatoes I've had " excellent ! '' Early Girl tomatoes are usually fairly bland even home-grown '' can not disagree more. I did have to look up ' dry farming ' hype and PR asid Id like to try them if I ever found them.

I do now have two bottles of Whisky base on https://www.imdb.com/title/tt2701582/ and @Duvel 's assistance. Watching https://www.imdb.com/title/tt1489428/?ref_=fn_al_tt_1 and that'd bourbon country. it all tastes like bubble gum to me there was a bottle of Pappy something or other a season or two back. got some Oooo's etc on th show. now this : crafty casting. I bet the bottle here is somehow important anyone recognize it ? don't know how to search by ' bottle '