rotuts

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 .

these ladies seem very pleased w themselves : is it because they are un loading so much Kale ? Fo Dinner recently , I combine two different bags of TJ's prepped Shurbbery one is it has Kale et all in it. The K is finely cut , has crunch ( or many its the other stuff ? ) and I don't mind it. might live for an extra 100 years this blend might not appeal as it has thinly sliced root ends to boot . EVOO fixes this problem , as it fixes many problems.

my fillings were always one thick strip of good quality bacon dijon style mustard , do not be skimpy with either braised in beef stock , turned 1/2 way through , as the top browns. mashed potatoes , the gravy is the reduced // thicken stock the R's cook in

@KennethT thank you for taking us along , and in such detail. you certainly deserve an award for extraordinary trip planning in advance. not to be too nosey , where and when next ?

@&roid sounds excellent. Pics if you can manage them . cheers

rootless so far

@Bernie I don't see the point in brining a brisket , unless you were making your own corned beef. If I were down at the WHPS , w the Yoder Id get a whole prime brisket , if the cost difference were as indicated by @FeChef and carefully separated the point from the flat. Id trim off a ' reasonable ' amount of surface fat and do the RedBoat40 3 day cure , loosely covered in the reforge , as done before some time ago w Wegeman's thick sirloin steaks . then Id do 24 hours in the Yoder , maybe even @ 130.1 F. I might even do a freshly ground pepper coating , probably no salt or only a little then SV for an addition 24 hours @ 120.1 F Id have to make up my mind while on the Yoder : should I wrap ? should I spritz from time to time ? I wouldn't get a traditional TX BBQ brisket , I doubt there would be bark , etc and its about bark for BBQ brisket but Id have the tastiest meat for : all sorts of tasty meat meals BLT sandwiches , French dips etc. but that just me and what SV offers . it doesn't offer a very interesting surface to the meat , but the meat itself can't be beat.

@FeChef I believe you have merged two different cooking issues into one. lower temps work for all cuts , including fatty cuts , w regard to the muscle portion of a lean cut and a fatty cut. 130 F does not render fat as 180 F does . however 140 F , simply a personal choice does point cut brisket x 48 hours deliciously for both the muscle , and indeed the fat . Im sure 130 F would also be interesting to try . why dry out the meat @ 165 F , just to render and caramelize the fat ? why not just trim it off ? well , there is the bark . TX brisket it cooked the way it is cooked , because that's the way its been done as it gets the job done . but the meat itself , is really quite dry . those juices you see came from the meat but the left over interstitial fat , not completely rendered helps it slide right down when you chew it. let he brisket cool off . it's going to then be quite dry . but slice it very thin , add moisture : lettuce , tomato , mayo very tasty stuff 185 F brisket is not really very optimal . but the bark is quite tasty ,

@blue_dolphin Ill suggest , if you have a CSO ( Cealed Small Oven ) put a few of these on your CSO tray parchment-ed and use the extra spay for something else for the dumplings , the time and temps worked well for me for the dumplings , then work out what works for that timing in the extra space. @weinoo in my area these dumplings or gyoza come in shrimp and vegetable the samosas are quire different . they might come in something that's not chicken. Love both preps , but they are quite different . sur le plate.