gfweb

Looks like they are back delivering to my zip. Who knows why they wouldn't last night. So un-F them

And now that I've praised wild fork they no longer deliver to my zip code. Forget i said they were good. F them.

Flat iron steaks. Even when there was no meat in the stores I had a couple dozen in the Fz. Cheap, beefy and tender.

The cut Sous Vide was made for

I think that experimentation is required. Good thoughts.

Thought about that. Tempting. But I usually let thawed fz fish dry 30 min in fridge with a light salting. I know that 30 at 130 will cook that well. From fz I dont know the time.

Wild Fork swordfish. Nice enough price. Thawed in 20 min in a 70F bath SV 130F for 30 min followed by a sear ....tasted fine

This makes no sense. Sea water is hypertonic to the fish flesh so this bath will draw water out of the tuna to some degree.

For once I like them all. Shota most, but Dawn is a close second. I keep having the feeling that I've seen shota...turns out he beat bobby flay once

Yup. The rest were vacuum sealed

First shipment from Wild Fork arrived frozen solid with plenty of dry Ice. Could've spent hours on the porch at 90F. Swordfish, Branzino, Cod, Scallops and beef shank. A few codpieces (heh, been waiting years to slip that in) were oddly shaped. So far so good.

Wow

They were encased in skin then.

?

Burger with bacon jam (made with coffee as the liquid),salad and potato salad

I'd walk away.

That's two days away. Why wait?

Now that's not true. You do the steam oven

I have my first box coming on Weds. Prices are pretty good indeed. We'll see.

Steam oven. 300 for 10 min or so

Probably OK. But one cannot be certain. You could better your chances by re-SVing it. But still....

Great book by a great nonfiction writer.

Which has absolutely nothing to do with the topic at hand.

Shallots and mustard

I'd need a lot of studies before I'd believe that children are capable of making proper nutrition decisions when their parents cannot