Porthos

In my ten faire kitchen I normally grill less expensive steaks without a lot of marbling (cooking for 80 on a budget). This year I have tried well-marbled chuckeye steaks and this past weekend I splurged on well-marbled New York Strips steaks. In every case the finished grilled steaks tasted under-salted. Do I need to, by conventional wisdom, salt well-marbled steaks more heavily than leaner cuts?

I have purchased an Anova circulator. My interest in sous vide is based upon needing to prepare chicken and pork dishes that remain more moist than other cooking methods I have used. This is based upon needing more moistness for my wife. After her bariactric surgery she became sensitive to meat that is not still very moist. I would like recommendations for some threads to read through to help get me started.

I just ordered my Bluetooth model.

Here is the link to their website for the bluetooth version. Sale ends Saturday. http://store.anovaculinary.com/products/anova-precision-cooker?utm_source=facebook&utm_medium=paid+social&utm_campaign=Conversions+-+Desktop+Newsfeed+-+North+America

@rotuts Yup, not for me. From my post above: "Within a 3 mile radius I have 5 different supermarkets that I will shop at, others that I won't, and a Costco. Aldi doesn't bring anything special to the table for me." (Italics added) I am fine with others finding it a good place to shop.

Went once more. Brought a bag in to use instead of a cart. When checking out the cashier was brusque and unhelpful. This ain't baseball. Two strikes and you're out.

I skimmed the article. It seems to totally ignore how one's position in life directly affected what food one could afford. An a Renaissance re-enactor who works backstage to feed other re-reactors (not trying to produce authentic Elizabethan cuisine) I have taken several workshops, done other research and have watched all 3 episodes of "The Time Traveler's Guide to Elizabethan England" several times to understand their diet. With that, I simply wish they would have been clearer as to who in England this eating applied to

I apologise. I used the wrong wording for the shopping cart thing. Needing a quarter for a deposit is off-putting. With my health issues I need the cart to get stuff to my car. I am most likely not their target demographic. Fresh n Easy, gone now around here, didn't work for me either. Within a 3 mile radius I have 5 different supermarkets that I will shop at, others that I won't, and a Costco. Aldi doesn't bring anything specialt to the table for me.

I have not read through the entire thread, just posts some posts on the first page. I finally ventured into my newly-opened Aldi. Oops, no spare change to stick a quarter into the shopping cart to use it. Produce prices varied from typical to a couple of good deals. Overall I wasn't impressed by the quality of the produce. Canned goods selection sucks. I didn't know I needed to bring my own bags. Not much to cause me to want to return, and the "rent our shopping cart" thing was very off-putting.

I agree that it is a pizza cutting knife. I am trying to re-purpose it. I figure that for $3.00 it's worth a shot and if it ends up not working well I am not out much.

I put a new edge on this knife this week and we tried it with cheese this morning. I was not happy with the new edge when I did it and it did prove acceptable but not great for the cheese slicing. I will rework the new edge this coming week and hopefully will get a sharper edge. I had a difficult time creating an even burr the length of the edge. EdgePro 220 stone for the burr followed by their "medium" and finished with an EdgePro 600 stone. I am still happy I picked up this knife.

This knife will be used (where a chef's knife has been used in the past) to cut 2 lb chunks of cheese into "cocktail party" cubes. We cube 8 lbs of cheese each weekend morning during run of faire to put on cheese platters. The rest of the year the knife will be stored away. I like the idea of being able to use both hands to do the job; that was the reason the knife appealed to me.

daveb, yes, I have found out since this post that it is a pizza cutter. I do think it will serve my needs with cheese well, however. I will know in a few weeks.

daveb, thank you for your response. Since I am unemployed pursuing professional thinning would be a prohibitive luxury at the moment. Since I am no so much about restoring this as a vintage knife as I am about making this knife useful in my ref faire kitchen I will be doing all the work myself. It looks like I will be spending a bit of time with the 220 stone on my EdgePro for the basic reshaping. Time I have.

I recently bought this very used Dexter S29114 knife, which I assume is a cheese slicing knife, at a thrift store. Cheese slicing in my ren faire kitchen will be its intended use. I have a question about sharpening. I sharpen all of the knives for my ren faire kitchen to an 18/18 degree angle. For some reason that seems like it might be a bit more acute than it should be for cheese slicing. Does 18/18 make sense or should I go 21/21 or something else? This knife will be used by volunteers, not professional cooks.

I had to run errands over in Riverside Friday and decided to go some thrift stores in the area. I found this Dexter S29114 knife, which I assume is a cheese slicing knife, for $3.00. Cheese slicing in my ren faire kitchen will be its intended use. I have a technical question about sharpening. I sharpen all of the knives for my ren faire kitchen to an 18/18 degree angle. For some reason that seems like it might be a bit more acute than it should be for cheese slicing. Does 18/18 make sense or should I go 21/21 or something else? This knife will be used by volunteers, not professional cooks.

Thanks of the info. BD.

Which Salvation Army store? They are few and far between in the Inland Empire.

I don't buy them either. If you want to have a little fun, when they ask you if you want the extended warranty, put on a worried expression and ask if there is a problem with these machines.

There are many other countries that use 120V as the standard. Canada, Mexico, Venezuela, Columbia, Equador, Guyana, parts of Brazil, Guatamala, etc. 220V is by far the majority but it isn't just the USA. Because of my background in electroincs engineering of industrial equipment that shipped world-wide it is interesting to note that many "220V" countries did provide ample 120V power in their control rooms so that they can easily use equipment from 120V-centric countries. I'm not going to change the world but I would have prefered the USA to have standardized on 220V when electricity came into common usage.

I'll check the ingredients list the next time I'm there. I've seen it but have been suspicious ....

I made some for lunch yesterday and it seemed saltier. I will hold judgment until I have had more. It is comfort food for me.

I have a good friend that beats the snot out of her KA 600s mixing stiff scone dough. Her husband is well-versed in repairing them. She upgraded to the commercial version this year. I will ask how it is holding up when I see her. Our 610 needed the speed control slide cleaned up (using contact cleaner) about a year ago (I think we've had it about 6 years). Other than that it keeps chugging along but except for some cookie doughs at Christmas we don't do heavy-duty stuff with it.

What I am getting from this conversation is that when I make a roux my everyday AP flour is fine but when I want to make a slurry I would be better off with Wondra. Concurrence?

Others have already stated what I thought of as I read the recipe. The volume of marinade and the choices of seasoning in general make me think, except we used red wine, of how my DW and I used to marinate chuck roasts which we would then cook on a Farberware Open Hearth Electric Broiler. It seems way too heavy-handed for a simple steak. The only thing I can recall using beer for is in a recipe the husband of our our Ren Faire Guild Mistress's husband likes, and I do like it also. Tri-tip is cut into 5 oz portions and each 2 - 2 1/2 pounds of meat is put into a zip top bag, into which is poured 8 oz of Newcastle Brown Ale, 8 oz Yoshida's Gourment Sauce and a handful of peeled whole garlic closes, then left to marinate for 4 - 6 hours. Grill to the medium end of medium rare. It's very popluar for our after-hours dinner. we serve it with beans and a green salad. I wonder if a subdued dry rub may get you to some flavoring you would like?