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Tonight one of the judges told the contestants that things take longer to deep fry at 18,000 ft. Sounds like baloney. Oil temp is oil temp at any altitude...right? Oil doesn't boil in frying so air pressure shouldn't matter. Likewise, sous vide at high altitude should be the same times and temp as sea level. Your thoughts?

I'm back home finally and fiddled with it. First try...415 F x 10 min in the Breville. No egg, just salt. Grated, squeezed to wring out water and formed into a patty. Both sides sprayed with pam and slid onto the basket with a stainless fish spatula With egg This is something promising. Its quick... non-greasy...and would taste fine with some seasoning The edges were clearly overdone. Next time I'll have them less shaggy. Egg maybe made it a little more cohesive; but both of them were easy to pick up with a spatula and held together well. Further studies are needed.

When I use the word cakey, I mean not crumbly.

Seems like a perfect application.

In my part of the world a grinder is a heated hoagie, and disdained as the sort of thing they would do in New England.

28 days is a crazy long brine, esp for a little tongue. Given 1 cm brine penetration per day it should take much less.

I fall into two of those groups

@Okanagancook @JoNorvelleWalker Is evercrisp like Trisol? It doesn't google effectively

This happens to us all one day. My sincere condolences.

@StCirq You are lucky indeed! We've lived in an old old house for 25 years. There are still surprises LOL , though fewer and fewer

@rotuts There's a Bourdain episode in Hawaii with PT

Now THAT is vile stuff

Spam musubi. Typically spam is fried with a splash of teriyaki and served with soy sauce. Kind of like spam sushi roll. A nice golf snack

pan sauces for sure made while the meat is resting apple/dijon/cream/garlic for pork.... port/garlic/dijon/cream for red meats....lingonberry/dijon/stock /starch thickener

Indeed. Hawaii is the largest consumer of spam. Its very obvious there. The Burger King on Maui has a spam breakfast sandwich.

Yes indeed!

Why would one ?

Cooks Illustrated discusses SV at some length in the March/April issue. Nice!

It would. People can't metabolize inulin. Gut bacteria take over and hilarity ensues. The native am. may have known when to harvest and how to prepare it safely though.

Wouldn't hurt to put some liquid smoke in there too

@Shelby The darker color in the center of the meat is where the brine hadn't penetrated yet. It moves inward about a cm/day, so a big chunk will take days to brine or cure completely. Which meat was bad tasting...the cured or the uncured?

@IndyRob my apologies. It was the gin talking.

I have no frigging clue what it cost/lb two months ago. A big ass tenderloin was about $95. It was tasty beef and not the dreck that the local supermarket charges much more for and much much less than the extortionate local butcher. Sorry for the imprecision, I wasnt taking notes.

If Mississippi and similar wet states would make it attractive, the growers would show up

Costco is a big win for us. Christmas dinner alone with two beef tenderloins pays for the membership. Lamb chops are less than half the supermarket price. Sirloin is still high quality even If strip steaks have gotten crappy. Salmon is almost cheap. Henry's dog biscuits and bully sticks are half the going rate. Golf balls good enough for the early rounds are better than half price. Then there's all the other stuff. If only they still had aged Gouda