ScottyBoy

Welcome, sounds delicious!

Also called a sirloin cap or flap. You know those butchers and their wording It's not too tough so I only do a 24 hour bath for pastrami instead of the 72 in MC. When I'm cooking it normal I only go 12 hours. A delicious and affordable cut at $4.25/lb with minimal trimming from my meat guys.

That should do it. There should be much but wipe of any of the white albumin if any to make it look nice and yes use finishing salt. I'm gonna be straight though. I'm going off memory, I'm 90% sure that is the time and temp I use. that's why I wanted to make sure you take a test run if you're going off my info.

And that pastrami is insane! I had made it before just for sandwiches but you re-therm and hunk of it and sear the spice sides and holy mother! I should have taken a money shot of the fork melting through it. I've found my favorite cut is a bavette.

Well...I call it kraut but it wasn't fermented. I just sweated onions in butter/salt then added a little water and reduced a couple times until they were soft enough, blanched some brussel sprout leaves, added champagne vinegar to the onions, threw in the sprouts for the final boil down and called it sauerkraut.

Naw my fish guy had a frozen box of 7 big ones he gave me for $25 so I could mess around. The outer skin of the tail wasn't very firm, a little mealy. Was just interested in ways I could cook um. Shipped live would be the nail in the coffin for food cost in one of my dinners...I wish though

I had one at Mugaritz and was interested in cooking them. I live it California so I got some from Denmark. Yeah pretty expensive but I got to mess around for a couple dishes. I'll enjoy them next time when I'm in their natural region.

I always do just good olive oil, 113 for 20 minutes and I've held it for up to 40 with that temp. You've got a couple days you should test, test, test. Don't be like me and get lazy then stress out because you're actually testing a new time and temp on a group instead of just yourself Edit: This is that time/temp, shiny from the oil, almost looks raw but then it flakes and is moist as all hell. Halibut must be fresh fresh fresh and clean clean clean before in goes in the drink. You know that though.

Been trying to remember to take pictures when I make test dishes. A little love for Modernist Cuisine, Seared short rib pastrami, brussel sprout sauerkraut, mustard, toasted rye Langoustine, zatar spiced lentils, lobster and uni butter sauce

You sure as hell get the plating spot on. I wish I could taste some of those dishes they look ridiculous. Could you maybe use the reference if you follow a book? Some of these I'd like to mess around with myself.

Oh we've chatted, he's a young buck.

It's good you're learning that early.

What's in your Japanese spices?

Old school smoke with some cherry wood. 175 for about 30 minutes. Enough to melt the fat, was still moist, I'm proud of my schmeer.

I'm that way with Tagalongs.

Money seems to be no object, jealous.

Wow what a spread, love it

At least the serving size on this bag of pistachios is realistic at 60.

Had some random black cod scraps so made a schmeer with smoked cod, roasted garlic and chives. The day starts strong.

There was a gas heater in my new place. I wasn't about to try and heat a 1600sq/ft loft with one little heater in the corner. So i took it out, put in the cabinate and smoker. The ducting for the heater goes into the next room and out the roof. Just bought a bendable pipe, fixed the bottom of a small punger on the bottom and the smoke just shoots straight up. I'm excited, one of the last things I wanted in my kitchen setup!

Looked for a topic to post this in, figured this would be best. Finally got my indoor rig going.

Oh man, I'd be all over that!

Awwwe Ranz.....a little heart I wanna see the inside money shot!

I wish I had a little private chef to cook me breakfast every morning.

I only have one...pistachios. I seriously ate a 1/2 pound bag last night in one sitting. The only food I kinda of go into a trance and when I wake up the bag is empty...