gfweb

Nobody makes meatballs enough.

I'd make pastrami Or if I was in Montreal, smoked meat

I'm going to withhold comment so as not to sound like a lush. 😀

I usually SV the brisket with a cup of water in the bag to wash out some salt. Works nicely

I can't find the reviews to read them. Steam ovens are a different beast of course and may be misunderstood by the average home cook. I'd worry more about it being discontinued and service problems.

I don't think I've ever SVd a pork tenderloin...they are so tender to begin with. Pork loin is a different matter of course. Yes, longer times would be bad with this cut. Usually I pan sear and finish for 15 min at 350 or so. But if I were to SV I'd do 140 or a little less for an hour or 90min

Thanks. I knew it was bullshit marketing. The lies always get out in front of the truth

I agree. Much worse than a dirty martini and looks nothing like a negroni. Was negroni at least in quotes?

@Ann_T Beautiful, except I feel cheated out of the YP 😉

8 (eight) fries and 3 (three) tots

Yup. Try the ethnic markets for saner prices on neck and belly etc.

As @rotuts said. I like a little texture to my CB which I slice thin or fry as a hash. 36H is great. I also think I've got a better piece of meat than the ones they sell already cured that need papain. As an aside, I've seen the papain -treated ones turn into mush at 140 and 36 h.

Home corned beef 5 days with a dry rub and then SV at 140F for 36 hours. Pretty perfect!

What's with all that frost in the old freezer?

Apples and oranges, I think. Its barely legitimate to compare a cheesesteak with a roast pork. I could see comparing Katz's pastrami with Schwartz's MSM though.