gfweb

what's in this one?

Wow, @nickrey! Each week! 20 to 50! Where are these held? The average home kitchen would be strained. Must cost a considerable amount.

Tell us more!

I use my cuisinart miniprep ( https://www.amazon.com/Cuisinart-DLC-2AMR-Mini-Prep-Processor-Metallic/dp/B00DGO3UUY/ref=asc_df_B00DGO3UUY/?tag=hyprod-20&linkCode=df0&hvadid=167151781903&hvpos=&hvnetw=g&hvrand=11454070315506408652&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9007517&hvtargid=pla-273133840249&psc=1 ) more than my Braun stick blender. This little beast shows up on cooking shows all the time..Pepin has one, Flay has one. It cant homogenize a pot full of soup though

3 to 5 depending on my patience

Skirt steak is a fajita cut, ie tough. Id sv at 135 for a few hours

Is that a spot of mold on the horse?

Scallops, polenta, bacon, roasted tomato sauce with pimenton (and a little sherry vinegar). I was too lazy to go snip some parsley which would've been nice

Flat iron...sv

I forgot that part

Roasted cauliflower, roasted broccoli, bacon, fried potato and macerated strawberry salad with light honey vinaigrette. Sounds weird perhaps but tasted nice.

The logic is that t here may be salmonella or some other poo bug on the egg. So maybe pointless, but not unhinged.

That fat looks a lot more smoked than commercial stuff. Wish I could taste it.

I do cold smoked too just 145 x 3-4 hours. Right, nothing wrong with your SV settings. Odd that it came out tough. Any chance that the cold smoke wasn't so cold?

Small Father's Day thing. Fajitas with flat iron steak, roasted peppers, onions and cheese.

@Shelby what temp was the SV turkey done at? I usually do 145F

Great stuff. I've wondered where you went. I'm really looking forward to updates from Hawaii. Of course I'd love to hear which famous chefs are shits. Just initials perhaps?

I don't see a taste difference either. Smoke smells different, but not the taste. Perhaps its all marketing jive.

@Shelby Who cleaned all those fish?

Steakum has nothing to do with a real cheesesteak. Most places use lower grade sirloin or rib eye. Steakum is wretched fatty mystery meat that i wouldn't feed Henry. To their credit, however, steakum broadcast ads in Philly at the height of covid hysteria that addressed the rampant covid nonsense of the time. Product still sucks though.

Steak-ums are pressed fat. Garbage

@liamsaunt Thanks for the recipe. Have you tried steaming it in the CSO?

What is that green flecked thing. A sliced terrine?

Yup. Either that or they just don't get it. ATK is quirky

Original Gangster if translation is needed.