gfweb

I'm going to withhold comment so as not to sound like a lush. 😀

I usually SV the brisket with a cup of water in the bag to wash out some salt. Works nicely

I can't find the reviews to read them. Steam ovens are a different beast of course and may be misunderstood by the average home cook. I'd worry more about it being discontinued and service problems.

I don't think I've ever SVd a pork tenderloin...they are so tender to begin with. Pork loin is a different matter of course. Yes, longer times would be bad with this cut. Usually I pan sear and finish for 15 min at 350 or so. But if I were to SV I'd do 140 or a little less for an hour or 90min

Thanks. I knew it was bullshit marketing. The lies always get out in front of the truth

I agree. Much worse than a dirty martini and looks nothing like a negroni. Was negroni at least in quotes?

@Ann_T Beautiful, except I feel cheated out of the YP 😉

8 (eight) fries and 3 (three) tots

Yup. Try the ethnic markets for saner prices on neck and belly etc.

As @rotuts said. I like a little texture to my CB which I slice thin or fry as a hash. 36H is great. I also think I've got a better piece of meat than the ones they sell already cured that need papain. As an aside, I've seen the papain -treated ones turn into mush at 140 and 36 h.

Home corned beef 5 days with a dry rub and then SV at 140F for 36 hours. Pretty perfect!

What's with all that frost in the old freezer?

Apples and oranges, I think. Its barely legitimate to compare a cheesesteak with a roast pork. I could see comparing Katz's pastrami with Schwartz's MSM though.

You are right, this thread should live. DiNic vs John's. Two HUGE sandwiches. Both are great. I lean towards John's. Better ambiance in the shadow of I-95.

and panzanella and stuffing, for that matter. I'd say that a panade is something mixed into a ground meat dish so as to be homogenized. And everything else isn't. It may be a matter of ratios and of application.

Pastrami

Thinking about wrapping in bacon/lard for retaining moistness. I wonder how much it does for non-porous meats. I can imagine bacon fat would penetrate a meatloaf, but that would be harder for a solid piece of meat where the muscle is dense and not at all permeable. And we know that salt from a rub penetrates <1 cm per 24 hrs. Sous vide/Modernist Cuisine showed that time and temp are the main determinants of tenderness and that loss of water comes from fiber contraction at a set temp for that type of tissue. So maybe all the bacon does is prevent water loss and lower meat cooking temp via "wet bulb" mechanisms ( ie bacon wont reach >100C till all the water is out of it)?

I love John's Grill. Old school SF

I smoke first and am happy with the results.

Those temps are fine. Longer times (like 6H) make sense for a potentially tough bird.

I'm putting my money on an enzyme from one of them acting on the other to make bitterness. It tasted OK initially, but after storage didn't. You might argue that it was kept in the cold, but some enzymes work in surprisingly low and high temps, and bitter is one of t hose tastes where a little bit is very potent.

I suspect that many/most of the locations and challenges are product-driven. Perhaps @chromedome could sponsor a rabbit challenge?

@rotuts THANK YOU for the detailed review and congrats on the new Red Notebook. Is it college ruled or graph paper.? GP is best if you can find it. For me the price competition is vs a tube pellet smoker + sous vide, but the new gadget factor for this is very high....

Fennel braised salmon and Berber spice seasoned potatoes.

agreed. I can scramble eggs in my deBuyer and Darto steel pans