gfweb

So secreto steak is either a mystery treat or a scam. I prefer the idea of a mystery treat that butchers have saved for themselves all this time

Esp if you sous vide it. I recall destroying a brisket that was papain-treated by SV at about 150F. Turns out that the temp optimum for papain is about 150....

Got Sous Vide?

Branzino with a tomato olive tapenade

Pasta and sausage

Its everywhere here. Even in the supermarkets, although you need to go to the Mexican groceries to get the good stuff.

I've found that you need to cook the hell out of Mexican chorizo before it will get crumbly. Problem is when it loses all the fat, so goes the flavor. You could fry potatoes in it though.

Did you let it get cold before serving? For realism.

Not as good though

Time and temp for the SV?

My beef with many of these sandwiches, eg Vivian Howard's, is that there is way, way too much bread Re Dukes. A bit loose and eggy for me. But ok.

Exactly as you say. This was an Early Girl, still sun-warm

With the first tomato of the year I made this https://www.nytimes.com/2023/07/19/magazine/tomato-sandwich-recipe.html?campaign_id=58&emc=edit_ck_20230723&instance_id=98097&nl=cooking&regi_id=77481515&segment_id=140070&te=1&user_id=450779b547a8488ee63617dbe58cc9d4 The furikake really added something.

I'd say higher and longer. Like 133 and 8 hours. But I yield to @mgaretz

You stand in a line while every dope in front of you orders a double frappe vente ×5 and wants separate checks.

Weak coffee. Long slow lines. Not cheap.

Finally, some color in my tomatoes. None yesterday, real orange today!

Explosives are more fun that making big ones into little ones by the Sing-Sing method.

Thanks! Its pretty simple. Kernels from 3 ears of sweet corn, a tbsp of chopped shallot... high speed blend with cream to the right consistency. Salt and pepper. Simmer for a few minutes. I add smoked paprika to taste and bacon bits. I've occasionally added a splash of vinegar too. Once I made it and popped it in the fridge without the simmer. A day later it had a little carbonation and a fermented taste.

Grilled shrimp on a basil polenta cake with sweet corn soup (chowder would read better, but it was a soup).

Meaning it'll knock you off?

i missed that second quoted part

I saw no racism or sexism in anybody's posts and nobody said she was stupid. One of us found her affect stilted and another doubted her food credentials. I gather you like her. That's fine.

Nah 😉

How could a tuna kofte not be overcooked?