gfweb

Been to Beckley. The foods of poverty can be damn tasty. French cuisine was born of struggle and poverty. A refining process. Great stuff evolves. Pepperoni roll is a good thing.

The lengthy time and method to cook a tough piece of "working muscle" may be what adds the flavor to these cuts. Perhaps not the muscle, but the method. I love short ribs. I think they taste a lot better after a 2.5 hour braise w red wine, cinnamon and aromatic veg than they do after a SV cook with nothing in the bag. Both are tender, one tastes richer.

How about going old school with egg whites? Xanthan gum might work, but I've never used it to get things mousse-thick.

I got some "loin flap steak" at costco. I think Bavette sounds better. Butterflied it and pan fried till med rare. Happened fast on these thin fellows. A little chewy, but very beefy tasting. Served with roasted pepper w balsamic and au gratin pots The soft focus is very French, no?

Thanks! The pictuere on the amazon unit...called Turboforce..misspells it on the cowling as Turbo Froce. But all that matters is that it works. :-)

Looking at the comments on Amazon for the Kitchen Aid grinding attachment and seeing lots of negatives about black lubricant in the product. The CR top rated Waring Pro (is there a crappier line of appliances) has plastic gears that break. Another one lets meat get into the gears and is uncleanable. Is the NT grinder still great for everyone?

$1.99 LOL Pretty cheap protein.

LOL. I just bought a four pack at Costco. Should've checked eG first. Looks like they'll be pulled pork. At least they were cheap.

It is just covered with brine

No progress 1 month later. Looks like kraut at the bottom. That hasn't changed in a month. Thoughts (other than try again)? Perhaps re-oxygenate it to restart things?

2/3 of a best possible breakfast.

Charcuterie + Cheese + bread = Best possible breakfast Although a nice breakfast sausage + eggs + fried potatoes = Best possible breakfast too And a egg/sausage/cheese/ketchup/pepper sandwich on a hoagie roll also = best possible breakfast. Likewise corned beef hash, crisped and tossed with a well-peppered ketchup = best possible breakfast This is a problem for logicians, but not for me. There are four best possible breakfasts

Country gravy is a white sauce with a good deal of pepper and perhaps sausage. You might use sausage grease to make the roux. You would be crazy not to.

I use aluminum foil and a stock pot for short SVs. Shiny side down. Maybe a side towel on top of t hat. Connoiseur-like, no?

A sealed vessel and a bowl of soup are different. We are talking about a presumably sealed bacon container of some sort. But let's not quibble.

It's not quite that straightforward. In a sealed vessel of any sort that has a limited volume of air , it is possible for aerobic bacteria to use up the limited oxygen which then makes it possible for anaerobes eg C botulinum to grow. Don't know how fastidious that particular bug is re oxygen, but many anaerobes will tolerate a surprising amount of O2.

I put soy in my bolognese too. I've never admitted that before. Don't tell Batali. Marco Polo probably did it first.

At least then you could prove to the frigging kitchen that the steak was overcooked.

Looking at googled images; these things look like they'd fall apart if bitten into...and are often on fairly thick bread that would be too tough to bite through neatly without scattering the topping. Pretty and tasty-looking though.

Some of them look very difficult to eat unless with a knife and fork.

Where you been?

Black is the best color. You have bought well, JoNorvelleWalker.

I do. Though I don't use it daily. Mostly for meats eg pork shoulder, corned beef, smoked turkey I still like braises for short rib because you get the veg and the jus

I just checked my book. I do 60C for a day and a half to 2 days with top round or brisket. Usually 2 days.