gfweb

We have a well that has tasty water but occasionally a + bacterial test. So we have a UV sterilizer and a full treatment set-up. About the same price as getting city water.

I find that super-noisy places are more a NYC thing. Not sure why that should be, but there it is.

Stringy, tough turkey meat is usually overcooked. Try sous vide at 150F for 3 hours.

I can see the press being of great use in the trailer/camper. Can the power supply there handle it?

Ive had 2 bso in ...? 15 years. Pretty good considering the heavy use they get,I think

I'd do a Breville Smart Oven. We bake in it all the time. It'll take a 1/4 sheet pan We have a microwave that I use almost not at all

Heroic, @billyhill!

The table in that reference illustrates that vinegar and peroxide are not giving complete sanitizing. And it doesn't even address not removing grease etc which will hinder bactericidal activity.

We are not doubting you, but your "references" are not reliable sources. Clickbait, really. And trash science. H2O2 is also a lousy disinfectant esp at the concentrations available at home.

Vinegar won't dissolve fats/grease which is half the problem on a cutting board. Vinegar pH is in the same range as stomach acid at best. Think of all the pathogens that make it through the stomach and its acid. Vinegar wouldn't touch them on a cutting board. Boiling water would do better

#6 may be the most important. A few blocks in a walk-in will put a lot of CO2 in the air over time. A worker could pass out.

Re salting during SV. Salt penetrates from a rub at about a cm /day. So in a SV bag with liquid from the meat it is probably much less...maybe just the first few mm I usually salt prior to SV, but then after carving as well.

good point...but worse now

Proofreading and copy-editing are almost nonexistent. I even found a couple errors in a recent New Yorker. Maybe one day AI will be up to it.

Dinner with gluten-free neighbors. Strip steak (SV, seared, dark miso topping), basil potato salad, Israeli salad.

Perhaps they call it sauce to aid in non-us searches

Two pounds is A LOT of meatloaf. One lb is fine for two people with enough left for a sandwich or two

Panade is critical for texture. I use breadcrumbs + milk + an egg. Mixed together and let sit for 5 minutes. 1 cup of the gemish per pound of meat. Couple tbsp worcestershire added to panade,,,often soy. Garlic powder too. Hand mix the meat with the panade goop aggressively. It should look homogenious. If your hands can't do it then I think a potato masher would do it. I've never used a processor/mixer for this but I bet it would do fine so long as you don't make it too finely ground. I often add ground pork to the beef...or breakfast sausage, I free form a stout loaf and put it in the BSO at 375 for 50 minutes. Let rest for 15 minutes. There are a million variations. I often add andouille diced. Finally taste the uncooked meat for seasoning

Red wine braised short rib with peppadew peppers

If you were in my area this would be a several times a year occurrence. The easy answer is to have a stand-by propane generator. Guessing that would be about 5K + fuel. Pull-start gas generators need occasional attention so they will start when you need them....but are much cheaper. What's the dollar value of the lost food and lost business? We had a gas-powered generac inverter that IIRC cost ~$500 that can power three fridges and a freezer as well as some lights. You'd have to run cords to each appliance.

Andouille meatloaf with chutney, Mashed pots.

Amazing place. How does Jungle Jim's rotate the products enough to keep it fresh? There can't be a lot of turnover on some of that stuff.

WaPo has a nice piece on an impending Smithsonian display and documentary. https://www.washingtonpost.com/food/2024/05/12/marcella-hazan-smithsonian-documentary/

Tri tip, roasted tomatoes and a splash of demiglace, Germanic potato salad.

Guessing that that it is hot enough to last till lunch with safety. Guessing....