gfweb

Spoiled meat is no bargain, though. And regular supermarkets run sales and two-fors that can get meat prices far from that level. And those meats are fresher. I suspect that Aldi is mostly used for pre-packaged stuff.

Oddly, they seem to be busy. I don't get this.

Been in two Aldis. Its as everyone above says. Produce crappy and browning. Meat selection limited. Faint odor. Reminded me of a Tesco I stumbled into in Dublin...but worse

If cost savings are the goal, I don't think that this will net you much in the way of savings. And its more work and messy. But if you like fooling around with cooking, you can have some fun with it. You can probably find one cheap at a second hand shop or garage sale. And pasta can be made with a $10 rolling pin and a knife, just like every Italian grandmother does.

Did the experiment. 7 lb roaster yielded 2 generous dinners and 6 sandwiches as well as stock.

Do you do your commercial baking in that oven?

Irish stir fry...corned beef, potatoes, onion, glazed with ketchup/sriracha

They lose points for spelling

Norm?

Ought to try the Eastern end of 30 some time. Lots of little spots in PA to check out before you hit the populated part of the state.

Nice crappies What's drum like to eat? They've always looked carpy to me and I threw them back

Talula's Table in Kennet Square, PA is such a place. Big table for about 16. Dinner only. Big reputation. Reservations accepted a year in advance, and they fill up immediately. Glowing review in NYT a couple years ago. http://talulastable.com/tt/

SV changed how I felt about BBQ. Even the best stuff was a little dry and rescued only by sauce. Done SV, you can just spice the pork and it remains juicy and flavorful

Gotta wonder why a papaya needs a protease most active at temperatures incompatible with life.

Perhaps SV is not the way to go with papain treated beef. http://www.cmbe.engr.uga.edu/engr4510/assign/Handouts/Ch%203%20A3%20papain%20specs%20CBS.pdf says that... The optimal PAPAIN-CLARASE activity temperature is 55-65°C but the enzyme is as well active at room temperature (+/-20°C). The enzyme shows high activity above 65°C to 85°C but inactivation begins at such temperatures Cooking at SV temps is right in the enzyme's sweet spot...esp for 2 days.

If you cure your own beef you aren't dependent on the papain-treated meat. That would be my choice. Buy when cheap and corn to order

That would eliminate a lot of famous chefs. Tried to find a list of CMCs and failed, but I did see the process for certification and the (presumably true) fact that there are only 68 CMCs in the US. I would bet that none of the TC stalwarts are CMCs

Exactly. I also use Wondra for shaking straight into pan gravy to thicken it. No lumps if you whisk and no sheen to the gravy like you get with a starch slurry.

My memory of what M&C tastes like is never matched by a current dish. I'm beginning to suspect that M&C was actually never as good as I remember it to be.

Indeed. Looks like a 1/4 sheet pan will just fit. The prepared meals will never make it, I think.

If you cook it conventionally it would be tough and dry. But cooked SV for a couple days at the right temp its moist and tender. Bavette is flap. Costco has it in the States

Chuck, top round, bavette, filet tips. Bavette is so little that I cure it as I'm SVing it. The other cuts I use a rub for several days depending on thickness. Lately I've done mostly flank steak because I like it for slicing for sandwiches

@Shelby I have to agree with you on pork chops. I had given up on them until I discovered sous vide. Yours look quite amazing. I do CB in the SV. Comes out great. You can make CB with much cheaper cuts that way.

At Costco the other day. They have cases of Maruchan ramen packages for $8. 24 to a case. That's nearly free!

Yes, it would.