rotuts

@Paul Bacino Im always troubled when I see ' spilt yolk ' I try to eat the yolks whole , avoding any loss of deliciousness.

@blue_dolphin decided to try two of your suggestions : the gouda and ECC. will enjoy later this afternoon. the Unexpected Cheddar is a house staple here.

@ElsieD Wow. I should have purchased a few , and smuggled them into Canada ! this item ( CA ) https://www.amazon.ca/GE-PROFILE-Indoor-Smoker-Small/dp/B0DM6WTRKK/ref=sr_1_26?dib=eyJ2IjoiMSJ9._Ht8vrPSCsElmo29_j9Yc0cWvLacaM2ud0DvJIi8OP1TFUcwZfbdHWLlrZcoGC0hVy5vsoc5BIGqfD5j2BAmT0SUG90xxv7-2u3yRDOCZKk4HC-Zy6eOjdP0HeN1zH6_Mbf_P0ow4Sy3hc1ys3TFCAtIEg1I_V31TvzytjwYYmhdh_SPjnPS-wEE7YtcutTyH9nhH9vuPlo6mjXf0iNPzgpJ0-f22UVwoHjuA4L4dBheXfaHUkfncOnczx6ATBO0ikMfMkN_lcHqdH0YwihBEovuwQyccKCGT2sN4xXjiwY.-tZLqZk67wY-pIMpE0uV0b8UQbye6UwqUStz7O_alVA&dib_tag=se&keywords=ge+indoor+smoker&qid=1748889885&sr=8-26 $ 122 CA is $ 31 in the USA. I thought that price was steep

@Dejah pleased you are back home, and posting again !

This is the last ( # 6 ) of the Fz WTB's done the same way as # 5. the lower pan fond. looks a bit burnt , but fortunately its not added to what I previously saved in the refrig. No Fz WTB's on sale this week end. but as soon as they re-appear , Ill restock the FrostFree Freezer in the basement , for later use. I leaned a lot , got the hang of the GE-IDS , and these smoked TB's are going to make fine sandwiches or Turkey dinners over the next several months. stock from the series of bones was made in the iPot , over here : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/

making more stock , from the backs and frames of the varioous Fz turkey breasts ive worked with over on the GE-IDS thread: https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/ bones Ive fz from the last three TB.s in the front the bones were cooked in the GE-IDS on the lower rack. I decided I didnt need to do that , for flavor , as I was going to use each iPot's session's stock , over again , until finished. I ended up w stock that was 4 X : 4 sets of bones ( two backs in the first session ) , then using that stock , single backs and frames for each subsequent rendition. the two uncooked bones , ready to bake for some Malliad-ing while the bones were in the oven , this pot contains the smoked bones , and the previous stock , which I froze in a TJ's plastic cookie container . ( I save them , as I fined them useful for lots things , mostly a decent sized container for the refrigerator ) bones baked MC ( The Cat ) likes turkey it seems, he kept an eye on the oven while baking the above. these went in for two iPot sessions , which the stock was still hot. thus three sessions , back to back , to completion. this took some time , but it was all unattended. 1 hour HP initially , ( not counting the 20 min warm up ) , bones are removed after a quick mash up w a hans masher ) meat falls right off the bones , then the chunks of meat are mashed again to get to meat fibers , and iPot'd for 20 min. the meat its then removed , and pressed in the potato masher ( previously described , above ) meat bits discarded. they are completely dry , and more or less flavorless . I ended up with 1/2 of the original volume of stock : I cooled and refrigerated . the next day I removed the fat. it had more of a pork flavor than turkey , but I discarded it. couldn't think of a use at this time. this is a gel . I portioned it into two plastic containers , the size I use for Vac'd Bricks. I micro'd them to just level them out Ill freeze and tomorrow Ill Vac and save for future use. I as concerned that repeated iPot'ing of the stock might change the character of the proteins and sugars , making them un-palatable. and secondly , that the fat would also change into tasty unpleasantness , as there would always be a tiny bit in the stock. neither happened . this is very tasty stuff. smoky , but not overly so . turkey and pork flavors. the little seasoning i used did not overwhelm the flavor. and , its not salty at all. this is full flavored , not light flavored in any way. Ill make this stock the same way , with then next 6 TB's Ill smoke 1 - 2 , and oven roast the other 4 . I will remove all the turkey skin ( as i dont need the surface area for Malliard flavor , and I dont care for turkey fat. ) I might start w the volume of water I initially used for two Tb units , which ended up in one full TJ cookie container of stock then re-use that over and over until done, which ended up w 1/2 container of concentrated stock. I was surprised on how much turkey meat was discarded with the last 3 TB's . but it had very little flavor , but the meat was not wasted. over all , a very successful project , done in easy stages each time.

@Shelby what sort of sausages are those / look tasty.

@Ddanno I looked up Hawksmoor . looks very interesting https://thehawksmoor.com a very different style than a US steak restaurant. looks delicious.

here is my new one : 20 CF: note: those bricks lined up on the door : Ragu and that last Fz TB , next to the yellow energy guide has just been processed ! second to the bottom door shelf : Benton's bacon.

@gfweb and @Smithy : the papain treated CB's do not turn to mush , if you SV'd them promptly after purchase. and in the case of S&S , its St.P's sale was probably brought into the store relatively ' fresh ' after processing. the last points are pure guesswork. the the 6 CB's that I worked with , either the same day of purchase , or the next day after subsequent purchases had not been sitting in the meat cooler very long : they weren't there the previous day : there was a 2 CB limit on that sale. on the other hand , years and years ago , at a similar sale , I kept several in the refig ( 40 F or so ) very close to the ' best buy date ' , which was several months ( refrigerated ) those did not enjoy the SV 48 H bath. and Im sure the Beef @gfweb put his effort into , from fresh , easily might have been of better quality . I think a Fz CB , Fz close to purchase date , will do fine SV for either length of time.

@Smithy I like the temp 140 F for commercial CB. I like the way it turns out @ 48 H . its not pull apart tender like pulled pork , but a 1/4 inch slice , when hot can be inhaled after ' cutting ' w a fork. the difference in time will only give you a slightly different tenderness. if you are looking forward to a thicker slice , hot , fork tender then 48 H you would get that @ 36 H , with a thinner slice. if your main goal is sandwiches , wont matter a bit , just slice to your desired thickness , for both versions. BTW : Id cook the Fz CB , right after you Vac'd them , and they will be fine. the refrigerated CB , Id partition into several pieces , and still use 140 F , but check a portion @ 12 H , if not 8 H , and if tough , re-bag and continue. you might get a nice chew @ 1`2 Hrs . but @ 48 H , it might be mush. mine from the refig for quite some time were. that's way back on the SV or CB thread.

@Smithy I think the difference between 140 F @ 36 H vs 48 H might be slightly noticeable if you had them side by side , but I'd pick the time that was most convenient and just slice the 36 H a bit thinner. hopefully you froze the commercial CB ?

@gfweb I can taste it through the screen. Kudos your way.

@blue_dolphin thank you for posting that info. i used to get Bulgarian feta , some time ago , in an area on the way to Boston , that had several middle eastern stores. they had probably 8 versions, swimming in their brine. I was surprised how creamy the Bulgarian was. it was my go to feta. Ill look for those cookies and the cheese you mentioned. next trip . thank you again for posting.

@weinoo glad it's only a potential . same sort of reasoning.

@weinoo Nice . No Eel ? ( I love eel ) very interesting menu. I noted the for a while in the 80's , roquefort was quite chee-chee on burgers . tasty , but all you tasted was the roquefort. nothing really wrong w that , but : I lived in Spain for 2 years growing up , and thus I love boquerones. they came w a Can(i)a , a draft beer. although I was 10 , I was tall for the average Spaniard. Id get a Can(i)a on the way back to school on Thursday after noon just for the boquerones., as did my father. for the longest time they were not imported to the USA. Usual Huff&Puff reasons. seems like a real shame to not be able to taste them w the roquefort. Trendy is as Trendy Does.

@Kerry Beal hopefully that new freezer is frost free . Ive had that same problem w the old ( 30 Y ) one for years.

Thank you for taking us all along. M.P and P.J. look very happy.

@curls thank you for posting that video. maybe a few people need to get a life. I say that , as I don't care for pistachio . Im please Dubai didnt make a version w pecans. P's prices have gone up enough recently.

@gfweb correct. I was suggesting S trumped ( sorry ...) K. inevitably , when sandwiches are the subject , Katz turns up. as tasty as pastrami is , and as centered NYC is , MHSM turmps ( there it is again !) them all. I hope Schwartz hasn't changed much , but I sense it has new owners.

Someone needs to post a picture of a sandwich of Hot Smoked Meat https://en.wikipedia.org/wiki/Montreal-style_smoked_meat Probably from Schwartz's https://schwartzsdeli.com/?srsltid=AfmBOopImZPJqgL-eYfLSjncJFH-7Ec3_wNCtpcGqQOx2RKpeqsDjbpT that would settle that.

Ive forgotten all about Butterfinger candy bars. when not ' stale ' , they are delicious. never had that style of CB at a ' Chocolate Shop ' i.e. See's a very close second to Babe Ruth.

I don't see why not . I of course then chill it in the refrig. the one thing I noticed was that there was moisture in the chamber, thus , if you didnt have an oil pump ,that pump would fail sooner. I might not do this again. I had to move everything out of MC's gaze . better planning next time.

WTB # 5 : I decided I didnt need to add the back // frame to the bottom shelf this time. I tasted the 1 X stock it had a nice smoke flavor. I then recalled Aton Brown's Good Eats show where he made liquid smoke. one can add smoke flavor , but cannot take it out. And , Id just save the various backs that I already smoked add the fresh backs , which Id over roast ( bake ) plain to get good color. I did not use the skin , as I have plenty of flavor and there would be less turkey fat to deal with. De-salted the generic bacon , as before . but this time I added more of the seasonings , as I didnt need to consider those flavors becoming too pronounced in the eventual 2.5 x stock the seasonings : and I did this version simply by the clock : as before 1.5 Hr 225 F // 5 smoke. rotate and change self position . the 1.5 Hr 180 F 5 smoke. rotate again , then leave alone for 2 Hr.s , then done. @ 3 hrs done. temp on the top one was 145 F , bottom 139 F , the front of the TB, I removed the TB's and the drip pan when done , total 5 hrs. I learned my lesson last time. I also lined the drip pan w parchment ( the semi-disposable one ) and got this : it's had to see , but there is a pool of fat in the deeper end. I carefully poured that into a small plastic container the fond slipped right off the parchment paper, as the tray was still warm this Ill save and use in TJ's cornbread mix. Pork fat , smoke flavor , and other drippings. this was slightly salty, not over salty, probably from the brine the TB was subject too. exceptionally tasty. I cut one in half while still very warm , and made a wrap tortilla warmed over the gas burner , turkey , mayo , mustard , spinach , fresh black pepper hard to pic a wrap. I also had to work quickly as MC ( The Cat ) goes crazy for STB. he did get a decent amout. I had to get everything off the counter , and refrigerated due to MC's interest. Vac'd warm ( I had not done that before ). refrigerated . one seal needs to be re-done tomorrow. this was the best version Ive made. the others were mighty good , this was better : more seasonings while this process was going on , I stayed hydrated w a suggestion from @Smithy , mentioned here : https://www.thekitchn.com/best-trader-joes-wine-23580457 I of course had all sorts of ideas for TB # 6 I was going to do the same prep , but put each seasoned TB in a large SV bag , then SV for 8 hrs @ 140 F. Rapid chill , then the next AM , take the cold TB's ( 36 F ) and cold smoke on the Weber , one hour w the smoke tube as Ive done before w SV's Items. then Id carefully torch each , and partition , and Vac , and see what the difference was. SV does everything exactly how you want : pic a temp for ' doneness ' pic a time for tenderness however , its problematic heel is no Malliard Rx , and thats a very tasty Rx. but this version of the TB's was Sooooooooo good , and easy and I got a ton of fond and smoked bacon fat , and very little salt. not trying the SV version any time soon. P.S.: the bit of pickle you see in that wrap , is a half sour. I get them @ MarketBasket. I was running low so went to Stop&Shop to re-supply : 5 minutes vs 20 M. im glad I did : I got MB stopped carrying these . these are superb . as long as you like garlic , which I do. plenty of garlic w these. I leaned my lesson , by chance.

based on a recommendation from @Smithy , in another thread i just cant find, I decided to try this wine : for me , its a nice complement to my Bench Standard , TJ's Costal Chardonnay its dry , but not too dry . It has a light body , is a bit tart , and has ' green ' flavors . ' green flavors ' you have to figure out for your self. then I googled it and found this thread : https://www.thekitchn.com/best-trader-joes-wine-23580457 in down there in the middle. Ill look for a few of these others , if TJ's still have them , as the ref. is a year old.