scubadoo97

I think the Kentucky connection is as close to bourbon as it gets

Actually JD meets the legal definition of bourbon but they would like to keep it labeled as Tennessee whiskey to make the product stand out from the crowed of better bourbons and be compared with the smaller group I which includes Dickel and others better Tennessee whiskies.

Mostly there was one thick tendon separating those two muscles and some tendon and small odd pieces of meat near the side of the roast. With my knife and a pair of forceps I was able to remove that big tendon with little loss of meat. Leaving a crevice but clean roast as a result

The surgical site

I picked a shoulder roast at the store the other day. Spent a little time cleaning it up and removing thick tendons and odd small muscle groups Cooked it at 135 for 24 hrs. Chilled it off and rubbed a slurry of Better Than Bouillon on the surface and hit it with the Searzal then sliced it. Will make nice roast beef sandwiches

I get that "rust" on both my V1 and 2 probes. Seems more pronounced on the V2. Didn't Anova Jeff say it was a non issue here on eG when we first noticed it on the V1 model?

That does look good. I'll admit to liking fruit and other spiced cakes

Best to keep the steam in and let it condense back to the bath. A well fitting lid with a collar around the hole cut out to seal in evaporation

Pretty sure there is a warranty option Mine has seen a lot of action since arriving. All's well to date

Chocolate covered short ribs. Wow the reduction looks incredible! My weak spot is braised meats. Just love them, any time of year

Thinking along the same lines. Thought about ravioli for the 2nd pack of oxtail meat. It was getting late last night

Finally got the right texture with homemade pasta tonight I used my SV oxtail to make this dish. After cooling the oxtails I pulled as much meat as I could from the bones and tucked it away in the fridge. I sautéed onion,carrot,celery and garlic then added some stock and the shaggy tail bones to the pot and let it cook for a couple of hours. Removed the bones and narly bits and wizzed it smooth with the Bamix and let it reduce some more while I made the pasta. Added the meat to some sauce to warm while getting my pasta water hot

Care to share the recipe?

Unless you're sipping while cooking

You may want to try a wheated bourbon like Makers Mark, Old Weller Antique, WL Weller, Old Fitzgerald to name a few. A bit sweeter without the rye spice

Thanks

Any oil in your recipe?

Looking for a tried and true recipe. I'm not experienced (done it a few times but not often) with pasta making but would like to make pappardelle with an oxtail ragu with the SV oxtail I have churning away. In searching recipes I see a wide range of the use of eggs. For ~ 2 cups of flour I've seen recipes that call from 2-6 eggs. That's a big difference which has me asking what is the best ratio from my fellow eG members I may have use of a manual pasta machine but would also consider rolling it out by hand on a board and cutting it Any advice would be appreciated

A slice of corn bread with a fried egg on top this morning. My wife hates runny whites so used the Searzall to cook the top without flipping the egg. Firmed up the white without over cooking the yolk

My Anova V1 works well in an 8 inch high Cambro.

I didn't get a manual with mine but I switch to black to expedite delivery

He already has been on Chopped

They were cooked with a fair amount of chicken fat and butter in the bag and I expect to crisp them up in a good dose of oil in the oven

Yes. I expect to finish these in a confit fashion. I recently did leg quarters like this and they came out really well. The 20 hrs is somewhat arbitrary. Has more to do with my time frame of when I can get home from work to chill them down. I was thinking I most likely will pull them before going to work which puts them close to 15 hrs or at lunch time.

Dueling circulators Oxtails going at 140f x 100 hrs and chicken thighs at 160f x 20 hr.