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Thank you.

Thanks for taking the time to comment. This method has been working for me for several years using sushi rice. And it works.

They have had some good ones this year here and in the UK. Their Rioja (my favorite wine) disappointed this year though. But, palates are different. Chacun a son goute.

You're welcome. Glad to help.

Thanks for your helpful comment.

As one is wont to say: Chacun a son gout.. :-) I appreciate you taking the time to comment and contribute. We all find what works for us.

Thanks for taking the time to comment. The context of this video is making a budget friendly meal in 30 minutes, so I respectfully suggest your comment is misplaced.

How does this slicer do against frozen meat?

@@stettan1754 I haven’t sliced totally frozen meat yet but I have done partially frozen or super chilled meat and it did very well. I cut fresh deli meats and I make homemade bacon. Slices it with ease. Only issue is I wish I had gotten the 10 inch. Seems the slide where the meat goes onto slides just barely enough. I actually took the slide bumper out so I could get the extra 1/2 inch of slide movement. Otherwise a good deli slicer.

Thanks for taking the time to comment. No, I don't eat while filming. All the mikes I use have covers, so can't help you there. I'm not likely to change how I speak after nigh on 70 yrs either. Cutting: For small cutting tasks I think you would find a mandolin to be a better choice. For lettuce or ripe toms, well my personal opinion is that's why there are sharp knives. Thanks again, good luck if you get a slicer.

I don’t know of any slicer that’s designed to cut small bones. That’s what a band saw is for. Sounds like you’re looking for a do all magical slicer/dicer machine. I don’t think you will find that.

Bummer. It's a nice slicer.

@@theeclecticchef Yeah i'll have to keep checking. I really like how quite it is compared to most others and the sharpener is a real bonus. If you ever want a counter top oven i can recommend this HYSapientia 24L Air Fryer Oven With Rotisserie Large XXL Digital Knob 1800W 10 in 1 airfryer Countertop Convection Mini Oven electric and grill, Double-layered Glass Door. Been using it for 7 months now and have not used the "big" oven at all since getting it. Does all i need and costs alot less in energy, quicker to boot. Take care. God bless one and all.

@@wolfman011000 Looks like great value! I bought an Anova Precision Oven last year, I wanted the steam option, but I am now officially out of counter space (I am told). 🙂

@@theeclecticchef Wow that is a serious bit of kit mate, i think i have developed oven envy :)

Sorry, I learned Castillian Spanish and Rioja is Spanish. My pronunciation is correct. But, I appreciate you taking the time to watch and comment.

I hope you found the video helpful.

I appreciate your thoughtful comment, thank you. You might enjoy the long form video here: ruclips.net/video/5l0dTtmVNVk/видео.html

Both available in the US. Sometimes Trader Joe's is out of the 10-year Tawny, it seems quite popular, but there's always more a few days later. COSTCO, as they do with everything, moves the Port around but it's there, somewhere.

Thank you. It is, indeed, yummy, and not that hard to make. Thanks for the comment.

If the piece of pork is larger, it won't hurt to leave it. A couple of days over-run won't hurt either but you will need to rinse the salt and curing solution off very thoroughly after. Soak in water for an hour, even.

In a different video they even suggested cutting a small piece, before it's smoked, and fry it up. If it tastes ok great. If it's too salty, soak in water as you suggest. Then try again. Repeat if needed.

@@MikeRinger That's what I ended up doing. I cut a piece out of the center and fried it, was a bit salty. Soaked for 1.5 hours and after smoking, found it to be not salty enough. This was my first ever attempt and over all, I am happy with it.

I will add that if you stick to the weight of cure mix v weight of meat over saltiness should be less of a problem; but it is important to rinse all the wrinkles in the meat so no cure stays nestled in there.

Terima kasih atas komentarmu

Thank you, I appreciate your comments

1/2 a can of olives, sliced; a generous handful of walnuts. I would double those quantities next time.

Thank you. It looks delicious! @@theeclecticchef

I would leave it cold, the burger will transmit enough heat to it.

Yes, it really is. Well packaged too.

Thank you.

Thank you, I appreciate your comment, as it gives me the opportunity to point out that neither I, nor this channel has any past or present affiliation with Instant Brands. No-one sponsored this segment. If I ever do produce a sponsored segment, that will be disclosed in the intro. In fact, you did not see any affiliate sales links in the description for this video, either. For which I am doubly grateful to you, as I will have to start doing that.

We will have a comprehensive segment on Umami and Dashi in the next 4-5 days, so I don't want to write it here, but that said, for *braising* Dashi -- and there's a reason I emphasize that -- you will need Kombu, Katsuobushi (dried bonito flakes) and some dried shiitake mushrooms. You can get these at most Asian or Chinese stores. They may have Dashi powder or liquid Dashi base, but for braising, I prefer to make my own. If you're not using a pressure vessel like an Instant Pot, for one liter of Dashi: Full strip of kombu, curt into 4" lengths, plus 5-6 dried shiitake. 1L + cold water, bring to boil, add kombu and shiitake, simmer 10mins. Add a good fistfull of Katsuobushi (dried Bonito flakes) bring to a boil, turn off and steep for 10 mins. Strain and reserve. If you cannot find Katsuobushi, use dried anchovies, but I'd suggest getting some anyway even if you find Katsuobushi. BTW, you also just made a great base for miso soup, just needs some miso paste. Amazon may source ingredients if you cannot find them at the supermarket.