Dave the Cook

Here's a link to that 2007 discussion. If that group of peeps (including Erik Ellestad, who's @ejehere, and one of the peeps who runs savoystompflannestad.com that Kerry linked to) can't figure it out, I'm not sure what your chances are. Seriously, best of luck. And as @TdeV said, welcome!

Those must be excellent chile rellenos to be worth the indignities travel inflicts upon them. I'd flagged that asparagus salad too. Your version looks promising.

Not to mention that apparently, there's no such thing as a "large" onion, and a big medium can be bigger than a small jumbo. I agree that the only accurate method is by weight. You can't even use volume, because that will vary according to how finely you chop. Sharma's method is helpful, but only for that book.

Our local TJ's don't carry any of the herbs, but they do carry Dorot frozen garlic and ginger. We pass on the garlic, because we're pretty fast with a knife or a press, but the ginger is real time saver, and pretty decent, in the context of something like a stir-fry sauce.

@rotuts, I'm not sure you've understood me, probably because I kind-of buried the lede. We like the TJ's fish nuggets just fine when done in our BSO, but qualitatively they can't compete with our usual fried-taco fish, made with fresh cod and Heston Blumenthal's ethereal batter. So I don't think I can overstate what a game-changer shallow frying TJ's fish nuggets is (for us, anyway), because made this way, they can. Fish tacos have gone from a once-every-month-and-a-half meal to a once-every-three-weeks meal.

Someone who knows the difference between a tautology and a synonym is not, simply by that distinction, a linguist, either.

Inspired by @rotuts . . . . . . and @blue_dolphin in her subsequent post: I was reminded of something. I reminisced and researched a bit, and came across this, from member Pierogi (RIP), way back in 2010: We got a box of the recommended product, and I can confirm that all of the above is true. Tacos made from TJ's fish nuggets (with cabbage slaw and avocado crema) easily meet our 80/20 rule; getting 80% of the food experience while expending 20% of the effort. They'd have been 90/10 if we'd baked them in our BSO, but we added the step of shallow-frying them. They went from pretty good to exceptional.

True. But if Heinz was involved, the Guardian piece probably wouldn't have included: Later in the article, we read: Heinz (including "lots of bored trademark lawyers" and most likely substantial financial means) is not mentioned as part of Momofuku's resources.

I dunno if this is relevant news. That article is almost five years old; I saw those sauces months ago at grocery chain stores.

I don't really understand the question, but does this not help? Cure calculator

Yeah, almost every recipe I came across (that looked trustworthy) specified chuck.

Are you planning to stock up on post St. Pat day CB for future experimentation?

Thanks, @rotuts. Some stuff is already sold out in the smaller size.

And, according to @rotuts it's currently on sale.

Some brands of ground cinnamon may contain harmful amounts of lead and should be thrown out. The FDA is also asking relevant distributors to conduct voluntary recalls. FDA announcement.

The @rotuts model of Instant Vortex Plus Air Fryer (eG-friendly Amazon.com link), mentioned here (and elsewhere) is on sale at Amazon for almost 50% off (in the US, anyway).

Those Shun shears came out on top at America's Test Kitchen recently (maybe it was last year). In case you were wondering, Wirecutter (another review site I usually find reliable) just gave them a sniff (no recommendation). It's interesting that blade-length, on which ATK raved, Wirecutter complained about. My guess is that Wirecutter isn't really interested in kitchen shears.

I'm impressed.

We eat their cheese-filled pastas fairly often, either en brodo (when good stock is about) or with a pesto-cream sauce of our own making. We tried the lasagna, but unlike @Maison Rustique, we did not enjoy it. We've never tried the sauces, and most of the flat pastas and combinations (as meals or with sauce) aren't for sale here. What we do employ often are the lasagna sheets, cut into extra-wide papardella-ish noodles for stroganoff or short-rib ragu and the like. It's not as good as freshly-made pasta (it's a tiny bit too thick), but it's miles better than dried-and-boxed-or-bagged noodles. It easily meets our 80/20 rule: 80% of the quality for 20% of the work.

Mine, too.

There are so many variables that contribute to an answer here that I am tempted -- as I'm sure many here are -- to encourage you not to try a new recipe (or technique) for company. However, that advice did not always stop me. So I will say this: I assume by the weight you're talking about, that this is a whole tenderloin and not the prettier--and more manageable -- chateaubriand: a piece out of the heart of the tenderloin that can serve, depending on size, 2 to 6 people. If this is the case, be dure to tie the roast into a uniform shape, especially tucking the thin tail under the less thin, but still tapered, end. Figure that -- again with the variables -- that at 225°F, the roast will take from 2 to 3 hours. You won't know until you've done it a couple of times. Salt early for best flavor. If it only takes 2 hours, reverse sear (and a good, hot sauce) will save you (as will, in combination), early salting. Forget a long rest -- slow cooking obviates the need -- but use brown butter to finish it. Good luck.

I'm curious. How so?

Are you/she sure about this? it's contrary to the most common explanation for Monday service, to wit, Monday's laundry chores: Louisiana native Brooks Hamaker (@Mayhaw Man) Louisianian FistFullaRoux

At its most basic, it's 50-50 pomegranate juice - white sugar, but there are many variations. We even have a topic:

Or grenadine!