gfweb

Pizza. Should've been bigger 🙂

Great question. Hmmm.... I'd say 180 is too high for most meats except stuff you'd braise like spare rib and pork shoulder. I've made pulled pork in a crock pot and it was OK but the meat was a bit dried-out. Never made spare ribs, but it might be just right for that. For most root vegetables 180 is not-quite-cooked eg potatoes. The PID controllers can get you any temp you want, but why not just SV?

This is all true.

Transglutaminase. An enzyme that links proteins together. Amazon has it. It's fun. eG has threads on using it.

Confirms all my crock pot biases. Too damn hot. Fit only for teenager "queso dip"

Short rib ragu

https://thecounter.org/why-restaurants-are-closing-nyc-los-angeles/ The writer mostly makes sense. Lots of competition from non-restaurant food sellers like trucks and supermarkets.

Lovely stuff. Flat iron is so underrated. It's still cheap, tastes like beef and does great w sous vide and sear.

Agreed. I use t he uWave for warming plates and pre heating hotdogs before I char the crap out of them on the stove. CSO is just better at everything else

@heidih thanks! Looks great. I’d add a splash of soy...just because

Recipe won’t open. Just a few lines then a blur

The more bitter the better. Soften it with bacon fat.

Slide out pantry shelving is even more critical for the heavy appliance shelf. That big KA mixer is much easier to handle when sliding our on a shelf

NY Strip with sauce Diane, warm sprout slaw and roasted potatoes. More than Gourmet roasted chicken demi played a role in the sprouts and the sauce.

Don't think it matters if you are dissolving it. Kosher salt is large grained and good for finishing a meat. Otherwise salt is salt and one is a good as another on a weight basis. On a volume basis, table salt will fit more grains in a spoon than kosher, so a tbsp of table salt has more NaCl than one of kosher salt

Beautiful meal and table!

Their Reuben is OK. Clearly better than their beef to me.

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?