gfweb

I got two chicken demi. Ought to last a while.

Wait till they start putting lead in it

In general antibiotics in agriculture are usually not given to fight disease but to enhance growth. There is a roughly 10% weight gain in an animal treated with abx when young...something to do with the gut flora.... 10% is a huge gain...like having another free cow for every 10 animals Antibiotics don't fight viruses eg bird flu.... and typically don't stay in the animal, so the meat you eat typically wouldn't have any in any event.

I think it would vary with the cut of meat and the connective tissue. Pork butt would be much longer than pork tenderloin etc. I do pork butt at 150 for a day and get pretty easy pull apart. Though I usually do it longer

Ripple potato chip + spray cheese + sriracha Started as a way to get the dog to take a pill. Then I added sriracha and saw that it was good.

I was thinking wagyu too. LOL.

We got one about 15 yrs ago and found our kids didn't like panini, and we were underwhelmed too. Once you cook a Reuben and a cubano....

I wonder if the type of aluminum matters. I have a newer All Clad that has a very black "seasoned" bottom that won't scrub off. Older AC Master Chef bottoms won't take a stain.

I'm getting pretty good about predicting who gets booted. Its not as easy as the red shirt on Star Trek, but not too hard either. Esp in the beginnning.

Exactly. WF and whatever car they drive to get there is paying. KK may get tiresome if she keeps talking about her time on Top Chef. We'll see.

Agreed. I first tried Knorr demiglace...wow, a salt bomb. I have no idea how anybody uses it.

How do you desalt it?

MTG is great stuff. @rotuts Amazon has lots. I wonder if it will still be available there.

SV corned beef (no papain) 145F x 2 days, potatoes cooked in bag juices then browned in butter, and apple juice and vinegar -braised red cabbage.

I distrust foraged mushrooms, cooked or raw. Too much room for error. Kidney and liver problems show up late and sneaky.

@Wampa Nicely done!

Here are details. In brief, a small red cabbage SV at 185 x 4 or more hours in butter...then seared in a hot pan...spiced with harissa or allspice...or whatever...drizzled with honey or sriracha honey...toasted breadcrumbs perhaps. I haven't made it in a while.....

A local Beard-nominated place, Bardea Steak, has a spiced sous vide red cabbage wedge with honey that is just great.

I have the same problem occasionally with ground pork and beef. I always blame the supermarket, but I've never bothered to grind my own.

The secret is out. https://www.foodandwine.com/st-john-caribbean-travel-guide-6823504?taid=65ed1c21b68d4b0001d05a89&utm_campaign=foodandwine&utm_content=link&utm_medium=social&utm_source=twitter.com

@rotuts Here's the temp curve for papain. The free enzyme curve is the one for cooking. It has max activity at 60-70 C... and still is active right at corned beef sousvide temps https://analyticalsciencejournals.onlinelibrary.wiley.com/doi/abs/10.1002/jctb.3714

Bumping-up for the yearly reminder that most corned beef from the supermarket at this time of year has papain in the bag. If you cook that sous vide at ~140 or so for a day or two, you will have CB with the texture of cat food. Erin go bragh

Pork schnitzel, carrots rapee, mashed potatoes.

I've had two Brevilles over the years. Loved them both. Our kids have them and love them too. Maybe Canadian Tire sells refurbished lemons?

I'm not a fan of the color blue at all. I might well have passed on that restaurant, though the food looked good.