rotuts

Beyond Meat is an interesting ' study ' there is the company , the investors , and the product . stock price may or may not correlate w the company , or its products . https://finance.yahoo.com/news/beyond-meat-cuts-non-production-134432280.html and many other articles that are not click - bait suggest an underling problem that its product is and may always be more expensive in the supermarket than what it hopeS to surplant . and its not very tasty to boot. stock $$ 62 initially , a high of $$ 230, now about $ 7 .

@ElsieD what was your goal in Vac'd baguette ?

@lemniscate I think its terrific that you have an unusual source for pork. and keeping the meat in chunks makes a great deal of sense Id love to see what it tastes like. although I prefer SV for meat , as lower temps with time keep Jus in the meat I do appreciate the iPot as a way to get things done , with little fuss. with regard to your tomato addition : if salt is an issue , why not tomato paste ?

cook the ham whole. then slice and then soak and repeat. I assume the chops are thick. won't get a lot of salt ut of them unless you soak for some time , and then might get boggy. technique might only then be helpful for bacon

@Ann_T soak the slices , not the whole ham. that's how I got the idea a long time ago. I got some sliced danish ham , and it seems to be much more porky and had much better ham favor than the usual deli ham I was getting . a regional higher end USA brand. for some reason I soaked a few of those slices and it brought out the ham flavor similar to the Danish ham I realized that that was so much salt in the deli ham , that it covered cup the ham flavor the danish ham just had less salt than the USA brands. the salt defused into the cold water by surface area , keep tat in mind.

@Ann_T with regard to reducing sodium in cured porky product : consider a soak in ice water , then pat dry . ice because you ant to keep the fat firm . time in the ice bath depends on thickness , as its the surface area // mass that get you what you want. pat dry then cook. Ive done this w high end mail order bacon and good quality commercial. mail order is more expensive , but had much more flavor so the result on the plate after the ice bath might matter.

@Honkman love those crispy edges to your fried egg. the best part

@BeeZee I agree completely w you on the salmon. fine stuff . just drain the oil away , and add your own or other seasonings

@OlyveOyl a bit more info on those eggs ? what sort of container di you use ? single eggs + mix-ins ? room temp or from the refrigerator ? low or hight press ? thanks

I assume everyone knows abut splatter screens ? U.S. Kitchen Supply 13" Stainless Steel Fine Mesh Splatter Screen with Resting Feet & Black Comfort Grip Handle (eG-friendly Amazon.com link) Classic Cuisine Splatter Screen Guards, small, medium and large, Stainless Steel (eG-friendly Amazon.com link) they work quite well.

@Tempest63 what happened to that lovely bacon , pic # 2 0f the pheasants ?

@Duvel Im pleased you use your regional knowledge of Cuisine to snap up regional specialities. Im far more experienced with middle and southern European cuisine so seeing these more northern dishes is a real treat for me.

I wouldn't give up completely on canned or jared gravy as a starting point. it won't kill you and might give you a ball park idea of the final dish then you can work from there, making improvements. Campbells now seems to have no-salt condensed ' cream of ' soups there is a chicken , and ive tried th cream of mushroom. there is quite a bit of NaCl in canned //jared gravy

@Duvel sausage , of good quality ' old world-like ' , w sautéed skin like that and mashed potatoes are a match made way beyond Heaven .

the Cooks.com Rx does not come through for me. is this an Rx from Cook's Illustrated what issue ? is it a video production ?

@C. sapidus that looks so appealing I can taste it all .

Ive had two bead machines . the first from a long time ago and the second still some time ago. if you measure carefully , and use good quality ingredients , you get fresh bread that's very good , by pushing a button. both machines were pretty much the cheapest available. . the first s Rival , the second a sunbeam . but the names had very little to do with the innards , they were simply some add ones from braobably the same Chinese factory . I learned several things : measuring ingredients carefully was very important. and two other things : if you scratch the inexpensive lining of the container your bread would stick to the container . and you had to carefully clean the inner rotor paddle where it connected w the rotor. and also clean the rotor the issue for me was the bread sticking in the container when done , eventually not the quality of the resulting bread . and the idea of any machine is to get the resulting bread easily . so , what ever current machine you end up with keep in mind potential issues w the rotor system sticking, and the non-stick qualities of the container . its much much nicer to have Machine Bread , than commercial store bought bread at least as a starting point . I got tired of keeping the rotor and container in tip top shape . that's all. so gave up after several years of bread baking in that manner.

@Duvel are those two knuckles , in the first pic ? or split? they look outstanding. and more about the salad "

@C. sapidus those look delicious . what's the ' yellow ?' eggs ?

Patina that's what I call it.

@Pete Fred can you find a stone that fits it ?

interesting pricy stuff . RB40 : 7 bucks @ TJ . Done nice 20 dollar bottle of wine while your there Im guessing you d be a bit ahead of things .

@gfweb you can get garum ? these days ?

Ill keep that in mind ....

@Pete Fred impressive maybe position the pan lower in the oven , for more heat on the bottom ? consider starting lower , w a hight initial oven temp when you the turn down when you put the tartin in ? a Pizza stone ? Im more or less a theoretician these days and Id be very happy to sample any of your efforts for theoretical feed back , of course.