gfweb

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.

You are right, this thread should live. DiNic vs John's. Two HUGE sandwiches. Both are great. I lean towards John's. Better ambiance in the shadow of I-95.

and panzanella and stuffing, for that matter. I'd say that a panade is something mixed into a ground meat dish so as to be homogenized. And everything else isn't. It may be a matter of ratios and of application.

Pastrami

Thinking about wrapping in bacon/lard for retaining moistness. I wonder how much it does for non-porous meats. I can imagine bacon fat would penetrate a meatloaf, but that would be harder for a solid piece of meat where the muscle is dense and not at all permeable. And we know that salt from a rub penetrates <1 cm per 24 hrs. Sous vide/Modernist Cuisine showed that time and temp are the main determinants of tenderness and that loss of water comes from fiber contraction at a set temp for that type of tissue. So maybe all the bacon does is prevent water loss and lower meat cooking temp via "wet bulb" mechanisms ( ie bacon wont reach >100C till all the water is out of it)?

I love John's Grill. Old school SF

I smoke first and am happy with the results.

Those temps are fine. Longer times (like 6H) make sense for a potentially tough bird.

I'm putting my money on an enzyme from one of them acting on the other to make bitterness. It tasted OK initially, but after storage didn't. You might argue that it was kept in the cold, but some enzymes work in surprisingly low and high temps, and bitter is one of t hose tastes where a little bit is very potent.

I suspect that many/most of the locations and challenges are product-driven. Perhaps @chromedome could sponsor a rabbit challenge?