rotuts

@SLB fantastic ! interested to hear how it works out. do you SV ? Id take that hunk , after the cure , and SV to tender , at the lowest temp possible lower temp , longer to tender ness .but no extra work involved. then , slice as thin as you can , for a roast beef sandwich , w all your favorite trimmngs.

@gfweb yes. its in there , w who knows what . rinse the meat in cold water . In the past soaking , re salt content before SV really did not work , but , I now deal w the NaCL after the fact . not an issue this time , I cut the CB into three , and soaked in cold water , for 10 minutes or so and changed the cold water , 2 - 3 times , as I could see ' Jus ' etc then did the vac , and SV 48 H @ 140f. first batch out tomorrow , and Ill try to cold smoke those , outside as I have in the past .

Round Up # 2 @ Stop&Shop this AM : Points , very little ' trimming ' 1.25 LBS ~~ Im so tempted to got get to more tomorrow AM these are so nice Buy Early , and study those bags carefully. !

I imagine children's menus are offered in places where children are chronically exposed to ' cartoons ' connected with food, and the like. the are not meant to educate parents nor their children to new food experiences but to keep the children occupied and quiet .

@Smithy I dont think you can bring older , dried bread back to what you are looking for . consider French Toast as another possibility . soak longer if drier .

at Amazon : and the top says ' salt flakes ' the bottom says coarse texture . but what caught my eye : ' less sodium' the only way it can have less sodium , is to have potassium KCL or another XxCL ?

@Sid Post Ive visited TX several times , as my sister lived there for a time. I completely agree w you about stick burners , a tradition . you can get the same brisket result w a pellet grill , a good one , like the one down @ the Woods Hole Pellet Society . as for coffee , It was the drink , esp real espresso . ground coffee for a rub is a much simpler matter. and for corned beef , SV will take you where ever you want to go , seamlessly , and perfectly , every time.

@gulfporter I have not tried the Dorot ginger . I also keep whole ginger in the freezer , and microplane what I like esp breakfast oatmeal . and slice off thin slices ( carefully )w a cleaver, and add those slices to rice and the like while it cooks. I might try the cilantro and parsley , but Im not sure what Id use that for. did not know there was tumeric . going to Stop&Shop tomorrow for one more CornedBeef . Ill take a peek there.

FastaPasta Pesto-ish : Mise : Dorot Fz Basil and Garlic . TJ's EVOO du jour . Dorot : Highly recommend Dorot's stuff Used to be only TJ's had it , but its at MarketBasket , so might be at a store near your Frozen. they also have ginger , cilantro , maybe parsley . TJ;s walnuts , home roasted , usually used on the AM oatmeal Pine Nuts ? not worth the effort . Pine nuts are authentic , as that's what they had ' in their back yard ' quite some time ago. Ive tried Pecans , as I love Pecans , fresh from Tx , sent by sister no less : a bit sweet. Linguini , this time DeCecco . Nice mixed together outstanding . P.S. : re Dorot : looked them up : https://dorotgardens.com/products/ they have more than I thought.

Im back in the St.Ps Day CB game. my kitchen's issues have been solved ( electrical . counter space ) etc and Stop&Shop has prices , on sale , that are the same as back in the Era of 2010 : https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/77/ I got 2 packs , and went back this AM and got a third. Point. pack 1 " you can see , although sold at the Point price , its mostly flat. the second pack : in the middle picture , the Point is on the bottom , and very firm., thus tougher than the top piece , which is flat. I rinsed , and changed the cold water on each pice , several time , about 10 min. between the soaking . each time some of the marinade // juice came out , which is quite salty . I trimmed a little of the exterior fat , not that much on the first hunk , a bit more on the second. I left most of the fat between the point and flat , on the second hunk. I can deal w the fat issues when I use the final cooked meat. the second hunk , bagged . I do use the tiny pouch of dreid seasonings : probably white pepper , bay leaf , black pepper ++ in the SV ' cooler ' . I use ' beer coolers , as they are insulated , light , and I store them easily . I currently have 3 sizes . back in the day , I had a humongous one , refereced way back up on the thread. covered and ready for its 48 H 140 F bath . I check the bath after a few hours , to see the bags are holding up then use clear packing tape , to seal the edges to prevent water loss. this particular cooler comfortably holds 7 lbs of CB. 6 packages . more later @ 48 Hrs I have one more pack in the refrig , and will get a partner tomorrow AM for another batch. later , cold smoking outdoors for a good portion of these , soon to be , 12 bags ( 2 x 6 ) each about a pound and 1/4 . good eating , all summer long, resting comfortably , in the new frost freezer P.S.: sorry , I cant delete the lower picture . its a dupe.

sorry , @Sid Post roasting your own coffee from premium green coffee supplier once you learn how to do it properly is vastly superior to anything you can buy , because you have crafted it to your own taste on CB , you missed the point , that w SV , time is tenderness , and temp is ' done-ness ' there is no ' stall ' what so ever with SV. as Point is tougher , from the get go , then flat . my apologies for not making that clear.

Point is tougher than flat . it usually has more fat surrounding it , and more fat within the meat. w SV , the toughness issue is eliminated w a 48 hour cook @ 140 F you can cook at a higher temp , for let time and get the same tenderness , but the meat fibers contract more , and the final meat is dryer. these days I get point , in the past flat. I trim some of the external fat off , but not much. in the first week of the S&S sales , they have some mighty fine meat . in the distant past they sold out the initial vendor's supply and for the final days before St.P's actual day , sub'ed in another vendor . that stuff was mostly eternal fat on those points. Shop early , and learn to examine the packages. Ill post more in the actual St. P.'s Day thread , as I get the packets I have ready for their 48 H bath.

I also have it. fine book

@liamsaunt looking forward to your trip. and thank you for the menu's

way back when , after the 48 H SV , cold smoke , rebag and freeze for smoked corned beef reuben sandwiches .

@Smithy I think this deal is only at Stop&Shop. a long long time ago , they had similar prices , then that stopped. this is the same price as circa 2010 or so , when I used to get 6 - 8 of these , or more and SV in a very large cooler. there are pics of that cooler somewhere way way back. Market Basket , which wold be the next cheapest place , has CB point for $ 2.99. other stores are in the $ 4 + range.

@Smithy hope you try the Dona Maria pastes I used to use them in California . think Patel Indian pastes , but Mexican.

here are the first two : Im not sure what to make of the 35 % solution , but , there it is. it might diffuse out BTW large eggs @ S&S are $ 14 + medium are $ 8 ++ each of these are cheaper than doz medium's

and after the above pasta : Ice Cold Milk and Cookies . as good as it has always been. Tj's cookies . Soooo good , bet you cant eat just two . BTW there doesn't seem to he a dessert thread .

Fresh Campari tomatoes , w Basil/Garlic oil , finely diced Parmesan-ish , FastaPasta linguini : mise: Tj's Campari tomatoes , seeded , sliced into ~ 1 " chunks , Penzey's Tuscan seasoning blend . the tomatoes sit w the seasoning , so it hydrates. I kept the seeded juice . Ive seen seeding the Campari's for my Naan-ish pizza , which works better as w/o doing this the pizza might be a bit soggy . decided to do that here , and reserve the juice to add to the hot pasta , in place of the usual pasta water . EVOO ( one of TJ's ) w one unit of Dorot's Fz basil , and a bit of Dorot's Fz garlic. the basil and garlic are not cooked. thawed and mixed only . Window green onions . Fasta ready for the micro , afer adding the water 13 minutes in the Micro , drained . plated , the the juice , the EVOO/Basil/Garlic , then the tomatoes , the diced cheese , and green onion. this was outstanding . I used to my the same sort of dish , all summer long when I grew my own tomatoes , generally Early Girls. this was so close to that dish , as the Campari tomatoes were very nice , and I generally keep two packs on the counter for several days until I use them . makes a difference . I buy based on color , the red-er ones are better , understanding they are bred for color , but the deeper the red , the longer on the vine. these are not the same as a perfectly ripe Early Girl , still warm from the garden but quite close . Ill be having this often , as long as the Campari's are up to the challenge . Fresh , Simple , a bit of Spring , right on the plate.

@Ann_T bet there are going to be some outstanding roast beet sandwiches in the very near future.

St.P's Corned Beef Sale is back ! cheaper than their $ 8 eggs . we do live in unusual times.

AF'd leftover Mayo'd russets . make them here : https://forums.egullet.org/topic/167297-dinner-2025/page/19/#comment-2444980 cut them into smaller pieces , and AF'd until crispy. Also good w red new potatoes . those will be creamy outstanding snack. next time I make them , Ill make sure to have leftovers P.S.: And , fully processed , at home . Mayo does not count .

@TdeV why not ? poibably has a lot of connective tissue . pick you doneness temp , then at least 24 hrs or mkore. what does it look like ?

Green Bell Peppers : greed over flavor . for millions of years . Celery : I like the flavor of celery , I don't care for those strings texture-rely when raw . Cooking celery in something is fine, but if you leave it in when its turned into an offensive gelatinous $#_()%&@#$&%+ , that's a permanent Cardinal Sin. Liquorice // Anise flavor . I like a little anise flavor in some Italian foods , ragu etc . Im not sure what went on with the French when they invented Pastis . ( Richard or Pernot ) , after all , that it turns white when diluted tells you something right there . French taste is usually pretty solid , not on that day .