Martin Fisher

What US supplier was that?

It's essentially pulled pork, not just tender pork...tender is subjective...flaky pullable is flaky pullable...it's ready when it's ready. Momofuku's Bo Ssam

Briefly blanching them is the easiest way I know.

Julia using a Farberware Rotisserie starting at about 22:40......

Yes , they were very popular....in this neck of the woods anyway.

http://forums.egullet.org/topic/145431-anova-sous-vide-circulator-part-1/page-15#entry1934313

I had the rubbing issue with the impeller on the Anova One....no bending...just putting the skirt on in a different position (so the water level marks were toward the back) solved the problem for me.

Côtes du Rhône

What brand did you use?

Fage Full-Fat for me!

You can seal oven bags if you really want to...buy some hog rings and some hog ring pliers.

Just gotta have that sometimes!!!!! Not that I don't also like hand-formed or rolled and cut biscuits when appropriate.

If it ever leads to a fire directly or indirectly your home insurance company will give you a VERY difficult time.....an alteration that leads to a fire would be almost certainly be considered negligence. And after you deal with all that...good luck finding an insurer willing to do business with you at a reasonable cost. A high BTU propane hot plate, used outside, would be a much wiser option.

There's no problem with it from a safety standpoint. If one follows USA regulations for an immersion cure as a guide, up to 2 pounds of sodium nitrite per 100 gallons of water is permitted for a 10% pick-up level (200ppm nitrite) So, up to 5 ounces of Insta-Cure #1 per gallon of water or 38 grams of Insta-Cure #1 per liter of water.

One of the major reasons I often make drop biscuits, instead of rolled and cut biscuits, is for the craggy, brown and crisp bumps and edges. No ice cream scoop for me.

Try Paprika. "Import existing recipes from popular desktop apps such as MacGourmet, YummySoup!, MasterCook & Living Cookbook."

Polyunsaturated fatty acids More info here... http://forums.egullet.org/topic/132207-what-should-pigs-eat/?p=1967504

Bacon from hogs that are fed a diet low in PUFAs isn't prone to rancidity or the fishiness. That's why there are restrictions on PUFAs in Italy and other places with high standards. Unfortunately, high quality pork is very difficult to find here in the USA nowadays...even much of the "premium" stuff has soft fat. One must grow their own to ensure that it's done right.

I use Google Keep. Easy access from any location with any device. Easy editing. Sharing and collaboration. Archiving. Ability to add photos. Reminders.

Bacon stores well in the freezer short-term. It'll go rancid stored long-term. I don't keep it stored in the freezer longer than 3-4 months, usually less.

Attach it to your kitchen faucet . You may need an adaptor. The colder the water you run through the aspirator, the greater the vacuum.

That's exactly why my maternal grandmother loved her electric skillet. Her fried chicken was excellent.

Same problem here. I have 7 of them.

Moka pot. Bought it several years ago. Used it 2 or 3 months. On the shelf it sits.

Yeah, it's not that they're bad recipes....I just don't see anything there that screams "try me!"