gfweb

Huh, My Breville and my Cuisinart steamer are pretty clean without any cleaning. Odd.

I agree @rotuts , DEs go down quickly. Like Garfield eating lasagna.

@JoNorvelleWalker you are a wily veteran, so I ask this with hesitancy...were the two burger meats at the same starting temp? Might make a big difference at low temps for short times. Re the odor of S & G...from what I recall of the Biblical account, brimstone was involved in the destruction..so it was a sulfurous smell in Lot's nostrils and, briefly, his wife's.

Bathroom has better humidity.

Hosta is a garden plant. The scapes are flower stalks.

Yes indeed. The webs have people who want attention and may not know a darn thing The dialysis center/renal doc will have dietitians who know their stuff.

You'd have to eat a LOT of orange peel to get much K+

A subtle difference from the White Castle method.

What makes it an Oklahoma smashburger?

Tonkatsu pork (with sloppy saucing) and sweet potato fries with a zesty bbq aioli.

I enjoyed her. She seemed like a "good broad" in the best Sinatra sense.

Uggh. Just brainless writing. Yummy, amazing etc etc, Like the gushing prose on a google review.

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!