Dave the Cook

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!

We usually use Mae Ploy curry pastes. See our formula above for red curry. This results in a dish that will make you glow, but not sweat. @rotuts reports on the green.

To start, our formula for red curry seems to be 1 can of coconut milk + 2 heaping T red curry paste + 12 oz. protein + 3 to 4 C bite-sized fresh vegetables, at least 1/4 of which is onion. This is sufficient for two people, usually with one lunch left over. Also, I found the Frog/Commissary Cookbook (eG-friendly Amazon.com link) helpful way back mumbledy years ago when I was trying to figure out curry pastes and the like. It's not an Asian cookbook per se, but the staff of the restaurant was partly Asian (Thai, as I recall), and they brought in pastes to play with, some of which ended up on the menu. It's out of print, but I see that a Kindle version is available for five dollars. Well worth it, I say.

I once left a cast-iron skillet outdoors for about a year. I had abandoned it after a disastrous adventure involving pork butt, fresh peaches and a charcoal fire. (TBH, I simply forgot about it, as it was the last of the outdoor cooking that year.) When I finally retrieved it, I almost threw it out. It was encrusted with fruit-based sugar, underneath which was a substantial layer of rust. Pride won out, though, and I set out to restore it (I was motivated by an upcoming fried-chicken-for-six dinner, for which I kinda needed the skillet.) I employed: A long soak to dissolve the sugar. Yeah, I know, soaking is a no-no, but the pan was already covered with rust. Multiple applications of Bar Keepers Friend, made into a paste with a little water. (This is another no-no, according to the manufacturer, though they don't say why. Whatever. BKF contains oxalic acid, which is an effective rust remover.) After all that, some rust remained. For that, I used a steel wool pad. I don't know if the BKF had loosened it or what, but it came off pretty easily. All I need now is an explanation for why I spent four hours of my time to restore an object that would have cost fifty bucks to replace.

If baking doesn't work, we've enjoyed fried saltines. A different kid of deliciousness.

@rotuts, I don't think he's talking about a 7-bone chuck roast. He's talking about a 7-bone rib roast -- in other words, a roast with 7 rib bones in it.