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That looks terrific! Could you please tell me how to make jammy eggs?

Aah @Pete Fred, @Smithy is an enabler of many things . . . 😄

@weinoo, sorry to have a sieve for a brain, but I don't remember what you said - I put rather a lot of salt on the chicken I've dry brined. I'm thinking I should wash it off before cooking. Right?

Rats! Those photos look just fabulous. I was sooo looking forward to making what I was imagining to be something very tasty. ☹️

Surprise, surprise. After all this time, I've just learned that if you're selecting an oven temperature from the front panel and, keeping your finger steady on the + or - button, if you lean your finger to the left, the temp will go up (or down) in tens of degrees, instead of one degree at a time. (I don't use the app, except for dubious Anova toast 🙃 ).

Oooh, looks delish! Could you please provide a recipe, or general instructions, for your rosemary Meyer Lemon bread?

@bokreta Missing link?

How far is the vegetable stall? Here my family goes to the grocery store once weekly (sometimes twice) and, in summer, to the farmers' market on Saturday. So that's vegetables once weekly. All trips by car, travelling several miles.

Thanks, @rotuts. Where do I get these towels (in quantity)?

DH has a special blade (used for food) for a battery operated jig saw he uses for cutting open bones (for stock). Like @FlashJack I'd worry about the oxtail sliding around on the table. I've no idea where our vice is, probably left it behind when we moved. I'm going to complain to the farmers if I see them at the market this weekend. Will discuss what I discover.

Thanks @lindag. Please let us know when you find it!

So, I don't have a band saw. One of the packages of oxtail was properly cut. For the second, I did successfully separate one piece containing most of the small parts of the tail. Unbeknownst to me, that was my last successful cut. Spice mixture from Bruce Aidells: onions, rehydrated mushrooms, lotta salt, some pepper, dried thyme and sage. Spice mixture shaken over oxtail. Oxtail broiled about 10 minutes per side (2) at 450ºF in regular oven. I was able to jimmy the big part of the connected tail so it sorta fit into a 7 quart pot, along with the smaller part, and all the individual parts of the second tail. More from Bruce Aidells: 2 cups each red wine/commercial beef stock, Brought to a boil, then turned low. I then moved the pot to the Anova steam combi oven and set the temp to 265ºF for 30 minutes and turned down to 240ºF, then after 60 more minutes, down to 225ºF. I'm going to pull it out 'round the 3 hour mark (total). Plan to refrigerate then, in a couple days, scoop off the fat.

In the Midwest, it's beef farmers . . .

Would it be easier to cut if the oxtail were already cooked?

Tails are about 28" long, @rotuts, so not a large animal.