gfweb

Yes. Sub/hoagie rolls are not at all like baguettes. Softer with a more tender crumb. They split and 'hinge' easily.

@rotuts I don't see why a corned beef brine needs to be so salty if one is corning for taste rather than preservation. Might be a good topic for experimentation. Looking at weight gain/loss during the cure as well as the cook...and taste/texture. If I ever stop traveling it will be first on the list.

Corning salt/brine penetrates about a 1/4" at most/day. Nice piece here https://www.cooksillustrated.com/articles/171-homemade-corned-beef

Dungeness are sweet crabby tasting crabs. The best of their class, to me. All they need is butter...maybe. When I was strapped and visiting SF 40 yrs ago, I'd get a steamed DC for dinner and eat better than I deserved for a few dollars (then).

True in general for Costco beef.

@Tri2Cook, somehow these threads morph from one subject to another. Subway in your neck of the woods sounds like a much better experience than in my area, where some of t hem are pretty gross.

@shelby, for me to say Mexican food looks good is a HUGE accomplishment! ; - ) Nice indeed

You've described Wawa hoagies well. It's rare that subway gets much traction near a Wawa. They also try really hard to improve the lot of their employees. Admirable company.

Yinzer muffulettas don't count.

Not so impressed with Sheetz as I am with Wawa but yeah. You get a decent hoagie , made pretty quickly, at a fair price. And sanitation is very good.

@mm84321 Could you give more description about the macaroni? What's in it and on it?

I too live in sandwichville (and pizzaville for that matter too). I'm always amazed that Papa John's, Subway, Quizno's, Domino's can do business when there are way better options at hand. It must be the advertising .

bearnaise rouge

I'd say top sirloin if done SV

Made some fried chicken last night in the Darto....one step seasoning of the pan

It is as you say @scubadoo97 SV really shines with fowl, where the margin of error is less than zero with white meat...and with tough cuts that need a long cook. NY strips, tenderloins of all sorts...steakhouse cuts...can be better done by a skilled cook traditionally than by SV. But SV lets the inexperienced do a capable job. And SV is great if there are many steaks to prepare to all be done at once...at least in my inexpert kitchen.

no

Brock does have a point about texture of some SV meats. I believe that if your mouth expects an oven roasted MR texture, then you need to SV at higher temp to give it the greater "bite" that you expect...ie have it more done. I see this in filet mignon that I do for a big dinner using SV. My workaround is to slightly oversear it so that there's a few mm of well-done surrounding MR.

10 to 15 min in a steamer at 400 with an already 135 degree tenderloin seems like a really long time. I usually pan sear very quickly after SV and have done well with pork T-loin.Though I often do the old school sear and roast because its quicker and I never plan ahead.

This is testable

Temple Alum?

@ElsieD I score after SV, pre sear. Not sure that matters

When asked what his ideal last meal would be, Craig Claibourne said it would involve ground beef for sure.

The fat is such a good insulator that the duck meat never sees the heat of the pan and stays at MR even with an aggressive sear.

Yes. liberally