Jump to content

gfweb

participating member
  • Posts

    11,670
  • Joined

  • Last visited

Posts posted by gfweb

  1. I've made it occasionally.  It doesn't take long to cook...and hour maybe.

     

    Just water, corn and some salt.

     

    I've done frozen cobs and it worked fine.

    • Like 1
    • Thanks 1
  2. In general antibiotics in agriculture are usually not given to fight disease but to enhance growth.  There is a roughly 10% weight gain in an animal treated with abx when young...something to do with the gut flora....

     

    10% is a huge gain...like having another free cow for every 10 animals

     

     

     

    Antibiotics don't fight viruses eg bird flu.... and typically don't stay in the animal, so the meat you eat typically wouldn't have any in any event.

  3. 41 minutes ago, paulraphael said:

    I experimented with seasoning bare aluminum once. It kind of sort of worked. The piece is a heavy 2-burner griddle. It took a seasoning layer, and it resists sticking, but the finish is very fragile. Maybe not worth it. Still, don't listen to anyone who says it's impossible.  

     

    I wonder if the type of aluminum matters.

     

    I have a newer All Clad that has a very black "seasoned" bottom that won't scrub off.  Older AC Master Chef bottoms won't take a stain.

  4. 7 minutes ago, fledflew said:

    I only make a handful of amazon orders each year and one or two of the MTG demi-glace 1 pound containers has always been an annual purchase for me.  They have been running about $20-25 for the one pound tubs on amazon since I started buying them over a decade ago.  I had no idea that they had an online direct store until yesterday.  I do hope that they continue to be available through amazon (or some other reseller).  I have seen demi concentrate available through a restaurant wholesaler/purveyor that I have a relationship with, but I think it comes in a 10 lb bucket and is a different brand.  Not looking to buy (and store) a 5-7 year supply, only to discover that it's too salty or has a different consistency than what I am looking for.   

     

    Agreed.  I first tried Knorr demiglace...wow, a salt bomb.  I have no idea how anybody uses it.

    • Like 3
  5. 1 hour ago, rotuts said:

    it was reported 

     

    that although the CB avove was tasty

     

    it was very salty.

     

    so CB w papain :  

     

    SV 145 F ,6 hours

     

    then perhaps 1 hour 

     

    cold smoke w smoke tube 

     

    on the cold Yoder 

     

    is the way to go

    How do you desalt it?

  6. SV corned beef (no papain) 145F x 2 days, potatoes cooked in bag juices then browned in butter, and apple juice and vinegar -braised red cabbage.

     

    20240317_191829.thumb.png.8f774ab717f615f149dd8c6d1515ce5f.png

    • Like 8
    • Thanks 1
    • Delicious 6
  7. 9 hours ago, rotuts said:

    @gfweb

     

    any more details on the cabbage ?

     

    sounds good.

    Here are details.

    In brief, a small red cabbage SV at 185 x 4 or more hours in butter...then seared in a hot pan...spiced  with harissa or allspice...or whatever...drizzled with honey or sriracha honey...toasted breadcrumbs perhaps.

     

    I haven't made it in a while.....

     

    • Like 2
    • Thanks 1
    • Delicious 1
  8. A local Beard-nominated place, Bardea Steak, has a spiced sous vide red cabbage wedge with honey that is just great. 

    • Like 1
  9. Bumping-up for the yearly reminder that most corned beef from the supermarket at this time of year has papain in the bag.

     

    If you cook that sous vide at ~140 or so for a day or  two, you will have CB with the texture of cat food.

     

    Erin go bragh

    • Like 1
    • Thanks 1
×
×
  • Create New...