gfweb

I have used Pam to put a thin layer on my Matfer for seasoning. Five cycles...non stick. This discussion reminds me of me of all the hocus pocus regarding oiling baseball gloves when I was a kid. Neatsfoot oil was the thing. From the shins of left-handed she-calves if memory serves. Sold at the sporting goods store in small cans with a dropper top. Worked-in nightly , then the glove was shoved under the mattress with a hard ball in the pocket every night to "set" the pocket. Done reverently. Haven't thought about this in half a century. Lol.

I boil pasta in a small volume of salted water. Its faster and safer...no lugging a big pot of scalding water to t he sink. It cooks as fast and as well as the slow-to-boil and dangerous big pot and makes a more concentrated starch soln for thickening sauces. I either pour it into a strainer or fish it out with tongs.

I just season right over the old imperfect finish. @Porthos has talked about massive refinishes for hideous pans, but this ain't that.

I agree. Or doing a batch of fried chicken.

I've banged-up and re-seasoned many pans and they all still work great. Maybe not as pretty for a while, but eventually. Steel seems to take the longest to get back to pretty. But even if ugly t hey still work great after reseasoning

Yes, for sure not a "real" butcher shop...but not bad...and fairly priced. The real butchers in my area are overpriced thieves. Oxtail is just a little cheaper than tenderloin...more expensive if you discount bone weight. Seriously? Wegmans had 7 tritips in vac pacs. Butcher had two at 3x price. Wegmans looked like better meat. Wegmans had 8 chuck eye roasts....butcher had none. If if only Wegmans wasn't such a schlep...not the 1000km of @Okanagancook...but far enough to discourage a quick trip

The main reason for vac sealing is getting the surface of the meat in contact with the plastic so it cooks evenly. Doesn't need to be a vacuum at all, which is why the displacement method is just fine. Sealing does keep things neat and keeps SV bath water out of the bag.

I don't use cast iron much even though I have several. The steel Matfer and Darto are my everyday frying pans. The clad pans get a lot of use too.

Hellman's mayo, French's yellow on a hot dog, Whiz on a Cheesesteak.... I tend to make my own tomato soup because there are no cans around, usually. American cheese on a cookout burger.

Bratwurst with roasted tomato jam, roasted red cabbage and mashed potatoes with ramps (ramps champ?)

The Breville Air dehydrates...

Might be true. The Eastern deli CB I've had has some flavor in the pastrami spectrum...not smoked of course...and a somewhat leaner meat. On the other hand, the stuff I made is probably what the Irish would've had for CB, if indeed they had CB at all. Meant for eating with cabbage and potatoes and not for reuben making

Yes, that's ...it Beef, no spice. SVd at 160 for a day. Nice meat but not CB as I imagine it.

For the first time in ages , I bought a pre-cured CB at the market. The last of the St. P's day batch at a great price. It was pink, so I know it was cured, but it had no taste of spices etc. Is this the standard?

I'm mystified. I have no idea is on that plate. You mentioned spinach, and there's something green, but it doesn't look like spinach...

We have a Wegmans about 40 min away. They are blowing WF away. The store brand meats are great and diverse. Tritip, chuck eye roast, and other cuts that are only in thieving butch re shops around here.

Did the fennel soften up? I worry about rawness, but love the orange combination. Did you salt it and rest it like Cole slaw?

Tell me about the salad please.

It's real simple. I sous vide cooked the shrimp with 3 tbsp butter, 1/2 tsp pimenton, big pinch of salt and about 2 tbsp sherry vinegar. 140 F for 15 min. If you don't have SV this would work great with heated tap water and a zip loc bag for 15 min.

Carbon steel is all I use for nonstic. Its at least as good as my teflon which I never use.

That's why I put in those green onions! But tapas are in the tan/brown/orange palette mostly, aren't they? There must be something doable that's green....sprouts perhaps.

Yup. I'd rather use garlic powder than that stuff

Bet it did well in focus groups.

Tapas for dinner Patatas Bravas Butter poached shrimp with pimenton and sherry vinegar and creamy polenta. ....needs a colorful garnish Albondigas

I have found that cold smoked pork tenderloin and turkey breast don't get much more flavor after 30 minutes as compared to a hour. I suppose it would vary with meat thickness...eg a 12" trout might smoke in even less time. If smoke ring thickness is proportional to smoke flavor...and I can imagine that it might be...but then again , maybe not...one could plot ring thickness vs time to see minimum times.