rotuts

@Maison Rustique maybe here ? https://www.gouterstore.com/?page=1&limit=60&sort_by=popularity_score&sort_order=desc

@TdeV SnapNdrag does screen shots , but I use it in this instance as ' click then drag ' to just get the Rx. its true , if the Rx is long , and you want the whole thing in a pic , I zoom out w the browser. not perfect , but workable for me.

@TdeV even though I subscribe to the NYTimes , and book mark interesting Rx's , I sometime take a ' picture ' of the Rx label it , and stpre it in a folder . Im on a Mac , and use SnapNDrag . Im sure you can find similar for your OS. BTW SND is quite old , as Im currently using an older Mac OS here is an example from B's page : for review purposes , of course.

coming soon. V 1

@TdeV thank you . Ill be working w my Anova , as soon as it gets its place in this fashion . a bit more interesting , , than a Roast Chicken , which I can to in the Anova , or why not my new oven. and BTW , Big Time mu Turkey Ragu , via the iPot has evolves , very taste-telly thank you for reminding me , on the Pork and the dark meat pork Market Basket has Pork , from that area , in 2 - 3 lbs tranches. Ill look nest time , pick out 2 - 3 lbs of these and get to work on Pork Ragu al the other details have been worked out. in this case , not ground up , more traditional , which Ive made in that past from hunks os meat. so that in the end , meat shreds , tasty ones .

@TdeV Its goi8ng to be quie tasty , at those times and temps. so : you are doing 2 days , in the Anova oven @ 50 F ? SV setting ? a simple question , as my Anova might appear , on my counter soon . like the idea of a dsy or two , of th Right Stuff. @DesertTinker yes indeed , th ' darker meat , at thge tip of tyhe loin towards the shoulder is Good Eats.

@TdeV Got it . will you be able to add a few pics ? 3 - 4 aspects ? looking forward to it . Way Back When , David Letterman had a segment ( I viewed it the next day or so , who can stay up that late ? ) " Know your Cuts of Meat " I did pretty well , but got no meat , and that Meat was Prime from Lobel's https://www.lobels.com/?srsltid=AfmBOorAs7DmANemW9ZsWnBJ2UgD0XohB_wjN2a2v26APWsYHi5fL2ED ' Know your cuts of Pork "

@TdeV Im not sure what you are referring to .

I had a very old glass lid , that fit perfectly on my small T-Fal ' fry pan ' I used it for ' fried-steamed ' sunny side up eggs . worked perfectly . it broke during a kitchen tune up. nothing I had would do. I had opaque lids but you have to see the eggs to get them cooked ' just right ' so I got these : Universal Silicone Glass Lid Set for Pots Pans & Skillet Size 7, 7.5, 8, 8.5, 9, 9.5,10, 10.5,11 & 11.5" Inches Tempered Glass Lid with Steam Vent & Cool-Touch Handle (Pack of Two - Grey) (eG-friendly Amazon.com link) the grey one. I like the grey the small fits perfectly on the small pan , R. heavy duty , good hand feel , seem well made . nice .

@Smithy no problem w ice in wine . Table Wine . I frequently ice-up Tj's Coastal Chardonnay . esp in the summer . even now . 12 F outside .

@Tan Can Cook Im not sure Bolt , Underlined , Italics works here , as well as it worked , other places you have been . Cheers.

thank you. if it was warmer , and MarketBasket was on today's to do list Id flip a coin , and if Heads , Id get a Lottery Ticket however , Ive saved 2 bucks or so. nice

I decided to move right along , as I had about a week until ' use by date ' I have a nice collection of More Than Gourmet small and large containers of Demi. I picked a Roasted Duck and Chicken small container , and split it between the two duck legs : and froze these Ill SV directly from Fz. a bit more flavor in the Jus , and an instant sauce . no other seasonng. about as easy as it gets . I have a new refrigerator w bottom freezer . it get very very cold. @ -4F these pucks almost pop right out.

There are suggestions Ive seen , from reliable sources , that one ' drys out ' poultry in the refrigerator , on a rack , before grilling or low and slow smoking. this prevents initial steaming . and '' concentrates '' the flavor . Im doubtful any concentrated flavor , if it exists , would be noticed. I plan to SV two gifted duck legs , for confit . I thought about the refrigerator treatment but decided against it , as the legs would eventually be in a bag , a moist environment . a bit a drying out first would not matter in this situation . has anyone reliable information otherwise ? thanks

@Norm Matthews please take some pics of the event !

@Norm Matthews keep doing exactly what you have been doing. What this guy thinks of it , does not matter at all.

@Smithy I have a big smile on my face. Im very pleased. Fine Travels , Your Way.

An AirFryer Pizza-ish Sooo good , and too easy . Ive posted about these before TJ's Naan-ish , Fontina , in this case , Campari tomats , from TJ's , counter aged Tuscan Sunset ie dried Italian blend TJ's lower salt salami . Olive oil , Tabasco Chipotle I cut the Campari in 1/2 , and seed , to get rid of extra moisture dice , add seasoning I prepare everything beforehand , then get the Naan out of the freezer. Keeping the Naan frozen makes for a perfect crust Pliable , some crunch on the edges. diced the salami and cheese Naan w tomats ready for the AF. In the AF , 400 F cold start about 4 minutes. you watch it for the last minute or so Plated I add a a good slug of EVOO (TJ's selection ) and T's Chipotle you can't see the EVOO , but its there w an amount to notice 4 minute Prep , 4 minute cook you get the idea. tasty everything I have on hand , most of the time

@TdeV that looks delicious Im going to learn about duck legs SV soon . a friend left me these : once you have done your SV cooking , do you remove the skin then grill // broil ? or leave the skin on ?

@weinoo Parchmnet paper is a good idea I use the rolls , readily available @ MarketBasket Ive found that the brown paper works better than the white Its splipery-er.

This is a Double Lunch : Yesterday , today , maybe even tomorrow. this is a highly recommended Indain restaurant near me : https://biryaniznbreadz.com the recommendations were very accurate . Superb food. Ive had Indian in : India , London , various NYC locations and a few around Boston this place was as good as the best. We ordered too much , but no matter . I brought it home. Lucky Me ! Vegetable samosas ( 3 ) Mint & tamarid dip ( VS not pictured ) Onion Pakora BnB special Chicken Dum biryani , Lamb Vindaloo , Diwani Vegetable Handi, Butter and Garlic Naan small ( 11 oz ) TajHal beer , Mango Lassi. Vegerable dish a plate of food Lamb Vindaloo . Hot hot hot ! , and full of flavor Chicken Biryani . had a HB egg in it , and two types of chicken : in the dish , chicken w bone-in, on top , a different boneless chicken rice very fluffy and individual grain beer and Pakora . the pakora was the best Ive ever had . very crispy , not greasy , excellent seasoning Naan , Pakora , Lamb as good as it gets for Indian ! brought home a lot so for todays lunch ( later and dinner ) CHicken B ( any bones still in , removed ) Pakora ( still crispy from the refrigerator , belive it or not ) and some Vindaloo as a sauce on top outstanding at room temperature ! they discount 10 % for cash . will bring cash in the future. outstanding meal . only a few minutes away.

@TdeV I dont know if ModernistCuisine-like studies have been done determining flavor retention in meat , starting w raw , or starting w cooked . generally there is flavor left on the meat , no matter how hard you try to wipe it off ., unless you wash it off . but why do that with something cooked ? generally speaking , you remove a spice mixture or marinate before cooking to avoid burning the mixtures. Why not add those flavors as a sauce ? and reheat the duck in that sauce , and spoon it over the duck on your place. generally speaking a confit you remove some of the fat w the jus so that the duck browns in a hot pan , vs simmers/steams if the duck is still wet. Id brown the duck in the usual way , then add those flavors as a sauce.

@SLB these pans are tools of great beauty and utility. when properly seasoned and cared for. aid not be concerned about the blue-ish area its the uniform surface you are after. congratulations BTW did the color of the handles chnange ?

those beach pictures help a lot w Snow Days in N.E. thank you for sharing.