rotuts

@heidih I also remember very few cucumbers made it past 6 " . if you made it to 8 , you hid yourself well. I specialized in ' stone ' fruit : apricots , peaches , nectarines, plums.

@heidih my mother did this all the time when tomatoes large and small were ripe. and w other veg right from the garden.

@gfweb your article mentioned a particular style of tomato for this : it had ' the warmth of the Sun in it ' I grew tomatoes for years , which I started in Jan seeds indoors its true darker large red tomatoes might have more tomato aroma when nicely ripe the Early Girls I harvested , when warm had plenty of that same warmth . the got cut into 1/8th or so and went right into the cooked and seasoned linguini all summer long. nothing like the warmth of a just picked home grown tomato.

@Robenco15 odd that maker of a ' quality 'pan would give such odd seasoning directions .

@Smithy Tri=Tip is u unusual here . they were on sale here some time ago . labeled to be Prime , but not sold that way . the butcher showed me the box , that had various cuts all Prime. after all the 1/2 cow is labeled prime. , not just a few prime cuts . I SV'd them , then used them for roast beef sandwiches and they were were outstanding sandwiches. but I did it at 130.1 I would have loved to have done one exactly as you did then when cooled , sliced thin on a slicing machine . the whole TT , and either use for a sandwich , or Vac as such. @mgaretz 's technique is absolutely be the way Id go now if I had some nice try-tips. if I were doing this for sandwiches , Id do the 3-day refrigerator cure with RedBoat40 , then SV as @mgaretz does.

@Robenco15 where did you learn about salt curing ?

Sugar , whipped fat , flavorings and of course , caffeine . consider this book fine read . explains it all .

@OlyveOyl I haven't heard about fideos in a very long time. and that cake isn't just attractive looking Im betting the crumb is exactly the way I like it.

i favorite iteration , @ TJ's being the times e live in is the migration of the rice portion of the various Indian Fz items ( decent , when you need that sort of thing ) at the expense of the chicken , fish , etc and the chicken etc isn't staying as long on the chicken side. still , OK for Indian-ish , right there in from of you.

should your Anova Oven get ' bricked ' does it still Fx as stand alone ' much the button 'oven ?

@OlyveOyl thank you for expanding on some of my ideas w TJ's stuff . Fz. how did your spinach turn out , when you got those gyoza's done to your personal perfection ? Ill think of putting the ( various items FZ ) on something else , and micro , or CSO. What are the consistency or the rice cakes when you use them ? Crunchy ? soft ? in-between

@dcarch work well worth your energy. did you use a hammer drill ? hammer in some holes , then pop in the holes some sort of splitter thing-ey you Sledged ? nice

@Duvel those all look like my kind of pizza I(ll call this style : '' Plump '' w crust to match . remindeds me of @Shelby ;s in a way . I think w her version the toppings go right to the edge . Id love to try both versions

sorry forgo may typos. as I understand it there is an HMart a bit north of me when it gets cooler Ill have to stop by.

@KennethT that looks so good. I had to look up knife peeled on those noodles knife cut ? rather than hand pulled ?

TJ's Campari tomatoes are unusually red nd plump just now understanding thy ar bread for color , these were On the Vine longer that previous offerings . and they include some vine vey nice for a hot house tomato.

Fine report, thank you the Yoder isa significant investment but w minimal fuss , delivers like nothing else. congratulations.

day 2 of that Bucheron was fantastic . more intense flavors of each different section the crumbly became smoother and rich. today , later day 3 in the cabinet . it's 80 here so i either finish it , or refrigerate and see what happens. excellent stuff. if you like full flavored creamy goat cheese

@Shelby still the best.

@Shelby every thing stunning this : as good as it ever gets. did you use some behamel ?

TJ's I tried it the same day , after it got to room temp ( 78 F ) for a few hours on a thin slice of TJ's bread mentioned earlier . Im not a cracker person and a thin slice of this bread is perfect for me w cheese. the center was a bit crumbly , tart and mild goat flavor. the rind and cheese closer to the surface was full flavored. excellent cheese . Ill try to age it a bit , but its quite warm here now. in the past , when cooler , the center changes to creamy and buttery , w goat flavors.

back w those Ck samosas : I went looking for Major Grey's chutney @ Market Basket. they had a Patak version that was smooth, it was nice , but not as interesting as th Patak Chunky MB had a jam/jelly section that was not as large as Id have guessed . its a standard large supermarket but they had a small selection of Trappist preserves : https://trappistpreserves.pairsite.com I tried the mango pepper jelly it was excellent w the samosas . its chunkier than TJ's pepper jelly maybe a bit more fruity TJ's pepper jelly returns in the fall. this was sweet , fruity w a delayed heat. I liked it.

@&roid i think you will be fine in the end. dropping the temps as you plan adds a good margin of not over cooking. lucky guests you are gong to have.

@&roid fantastic. would you identify the pieces of meat ? I'd love to know more cookng details Initial temp of the Yoder temps you aim to, then wrap different timings , then the final unwrapping. your crowd is going to be surprised and impressed. P.S.: I know how big the Yoder is. that is indeed a lot of meat !

@Duvel I got the idea , and will look into G.Translate. but for me , this really sets the tone : Large table , lots of people . Good Times .