these looked like vertebrae

Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

    Cuprajake
    Yep, they are in every can of salmon I have ever had.
    They are softened in the canning process and CAN be easily removed if you don’t like the texture.

    My favourite canned salmon story is from Canada where the particular salmon variety in their river had white flesh.
    They marketed it as “Guaranteed not to change colour in the can”

    Coming from Portsmouth you would think I would like fish…..BUT NO! According to my taste buds fish is the most disgsting thing I could put in my mouth. In fact, anything that lives in water to me tastes rank….except cress.

    Anyway, I had a 300ml tub of double cream that was going to waste so I thought rather than binning it I would make me some butter. It made a 161g 3% salted pat.

      Meldrew

      That is good value for a kit with all that. I bought my sous vide kit seperately and made a set-up Heath Robinson style about five years ago, because I don’t remember seeing kits available then. Wi-Fi Sous Vide stick from Amazon £52, Container with lid - so the kitchen stays steam free - from B&Q £6 and stainless steel expandable/retractable rack holder for holding and keeping seperate bags when cooking steaks etc, from Ikea £5. All for less than £65. I used to vacuum seal my steaks before putting them in the water bath, but found using zip-lock bags if I left an inch of the seal open as I lowered it in the water, just the pressure of the water would push out all the air and just before I totally sumberged it, zip it right up. Works a treat.


      Pompeyexile like your ingenuity. Shows that you don’t have to spend a fortune to get something decent that works. I am like you in that I do not eat anything from the sea I can’t even stand the smell of fish, my wife however loves it but doesn’t eat as much as she could as I cannot stand the smell. One benefit of the sous vide will be to cook fish for the wife without the smell which will be good.

      4 days later

      Beef Borguignon with some roasties, Cauliflower cooked with a bayleaf a sprinkle of salt and a grating of nutmeg (ala Delia) and some Savoy Cabbage with leek, garlic and bacon.

      Got this from the local good butchers

      230g fillet
      350g ribeye

      Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

        Tbh pretty annoyed with them, ones fillet the other ribeye £27 for that. Fillet is half cut.

        Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

        Fillet is so pricey, I’ve gone to buying skirt now, stopped steak a while ago
        Even though lamb chops are £15 for 8/9 but they are big


        Morrisons has been very good recently

        This was no better and the ribeye was $hite

        Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

        Thought I would give it a go and ordered a couple of 35 day aged rib eyes, a gammon joint, a Brisket joint and some diced shin (best for Beef Bourguignon). Compared them to a few North Yorkshire butchers as they are local to me and found ALL were more expensive but what was worse was the delivery charges. Your recommendation came to £4.99 for the lot delivered on Tuesday. One North Yorkshire butcher wanted £12 delivery just for two rib eye steaks.

        The gammon joint was just over £7 for 1kg piece Outdoor reared, freshly boned, trimmed by their butchers on the day of despatch with a layer of fat on the outside to keep the pork juicy whilst cooking.. Yesterday I paid £17 for a 1.1kg joint. Now admittedly it said the piece was free range spending thier entire lives outdoors, smoked and dry cured and air dried from pigs sired by pedigree Hampshire boars…oh yes and was from Waitrose. The question is, which cooks and tastes the best, is the extra £10 worth it? I’ll let you know. One thing is for sure, the Scottish one doesn’t look like it is made from formed pressed meat as many in the supermarkets are. We had one recently which was exactly that and was not good which is why we said as it it not something we buy every week we would try somwhere more upmarket, hence the visit to Waitrose.

          Pompeyexile I hope your order is good matey. I agree with you that so often stuff you buy does not hit the mark. At Xmas I bought an organic top rump joint from Sainsbury but you could not carve it for a membrane running through. They did refund me. I have just ordered some back bacon and sausage, a rack of pork ribs, a Lorne sausage, top rump stewing steak and a 1kg sirloin bone out. It came to £55 with free delivery. This will be my second order from them…….compare notes soon as mine also arrives on Tuesday!

          I recently made London broil slow cooker. It’s a delicious and tender dish that’s easy to prepare. I marinated the London broil with a flavorful mix of herbs, garlic, and Worcestershire sauce before placing it in the slow cooker. Cooking it low and slow allowed the meat to absorb all the delicious flavors, resulting in a mouthwatering and perfectly cooked London broil. It’s a great way to enjoy a hearty and satisfying meal with minimal effort!