gfweb

Somewhere on eG, I have. But it is pretty much as simple as I outlined...rub the beef strips with a corned beef rub and pop into the SV at (IIRC) 145 or 150 F for 12 hours. I've done it a few times and it works well. Looks and tastes like corned beef. I got the idea from a TV show where a sausage maker injected cure and hot smoked at the same time. I've only tried it with bavette which is about 1.5 cm o r so thick. I recall that cure penetrates about a cm /day, but I presume that this was done at refrigerator temps, so perhaps its speedier at 150F.

Pork tenderloin medallions with marsala sauce made with MTG chicken stock, roasted broccoli (just barely crunchy at the tips) and new potatoes sauteed in butter. (no photo, camera malfunction).

Great job,Mark! I make blasphemy corned beef. Small cuts like bavette are rubbed with a typical corned beef rub with spice and pink salt etc. I pop them right into a sous vide bag and let them cook overnight. They cure while they cook and come out perfectly corned.

Seems to be done more with duck breast..."duck pastrami" shows up on charcuterie boards now and then.

I do a dry rub corned beef cure with 1 tbsp Prague #1 mixed in with salt sugar and spices. Always works well. Probably more #1 than I need

whats your sausage recipe?

https://www.foodandwine.com/news/usda-mushroom-foraging-poisonous-test?utm_medium=social&utm_campaign=foodandwine_foodandwine&utm_term=768B1B10-57F3-11EA-8822-E8EF4744363C&utm_content=photo&utm_source=twitter.com Doesn't get all the mushroom toxins, but it does get the most common one. So that's something. And it'll detect the toxin in your urine (if you still can make urine at that point).

I love bitter marmalade. All the mass market stuff is for children, far too sweet and not bitter. So how do I make a bitter marmalade? Special orange? Less sugar?

When families sell to private equity it is nearly guaranteed that their business will either fail or change for the worse. I don't begrudge them for selling. It's a business after all and they should take the best offer. But I do tire of PE ruining a good business because they don't want to actually run it and maintain quality.

I do 36 to 48 depending on my mood

SV for 52 hours?

Beautiful. How'd you do the sprouts?

@Kerry Beal That frigging Amsterdam passport machine rejected me too.

I go bare handed unless there is a pest in the kitchen to distract me, then its a kevlar glove.

I love my slicer. Its a simple model that can only adjust the thickness of the cut, but I use it at least weekly. What brand is that @weinoo ?

Yes you can, but the darker it is the less thickening you get from it

Charcuterie and small plates. Braised chorizo and butter poached shrimp with pimenton and sherry vinegar

We eat tortuga up here.

I've wondered about that warranty issue. It sounds like some part of a non-compete agreement with home-use brands (perhaps because Costco sells both). Certainly a home kitchen is a less damaging place than a commercial kitchen.

Me too!

Knorr is way too salty for me, and I love salt. MTG and BTB are my choices. Esp MTG. Goya makes powdered bullion packets that I keep handy too.

We have a great big one about 10 miles away. Great stuff, cheap in comparison consumer stores. Maybe $15 for a 3 qt sauce pan etc. My favorite pans aren't the all- clads or calphalons, it the ones from this place that I reach for . And look at this price on a restaurant stove! A bigger Garland was $1000 more. And they'd need insulation (or distance) to meet code for a home, but still. Our old oven was a Vulcan rescued from a restaurant. Great equipment.

tHAT'S THE GOOD STUFF!

Good idea! One could load charcoal on the roof in a Dutch Oven manner too. The shape of the genesis lid may restrict the height of this thing, though

I have a few pans in a seldom used oven