rotuts

as mentioned above I dod some Wegman's Strip Steaks w RB40 , on a rack to two days then SV at 130 , in this case 4 hours I do appreciated the times other people suggested ! the the usual rabid chill and freeze I pulled one out of the freezer for a sandwich just now : Ive mentioned before , as tasty as the Jus in the bag is, for meat Id like most in the bag. up to you. I did put RB40 on these , but possibly less than the W boneless SR's experiment I didn't measure in each case. here enough drops to fully coat each side , w no pooling. out of the bag of note , this is 1/2 of the steaks from above going into the bag after a 2 day rest in the refit on a rack no fishy smell at all , nor none now. the just was nice , and not salty nor fishy I cut the meat in 1/2 so I might turn it on its side to cut across the grain I chose to cut off most of the peripheral fat , as I choose to get the Cow to do the work for me : Butter , perhaps some nice cheese ? was tender and delicious w very full beef flavor I can't tell you how this compares w the Weg's boneless short ribs as Id have to taste them at the same time both were outstanding and Ill keep an eye on each but at Wegman's remember , Ive only tried these at room temp for sandwiches. in the fall and winter for a ' Steak- plate '\ Yum Im sure. for me the 4 hours did not effect this cut in any way I do have 4 more of similar W's Strips in the refig Ill do the same maybe try 3 H. Im guessing for BeefSandwich it might not matter for a sizzinling Steak dinner , in the fall or winter , torched or not maybe.

@HungryChris when it opens take some pics

@liamsaunt thanks for the tip on the ' artichoke hearts ' Tj's has some of these and I have not gotten around to trying them now Ill try both. P.S. @liamsaunt thanks for your input and others who have contributed on this thread that's a bit more useful than " Its all C*R*A*P , I only go to Bespoke ' [ meat , fish , Veg , cheese , etc ] 'Mongers that have the very best

really fresh fish is one of the last Great Treats.

some fat in the final carnitas makes a big difference.

@robirdstx nice I get my stuff from Amazon by Donkey Im in no hurry hope to get this soon enough : its in 3 qt , 6 qt and 8 qt !

@Beth Wilson Most Excellent ! but What's happing Now ?

well in my family and it was a billion years ago that about the children was heard when I sat at the table to finish my dinner which included Beans that were to hard to eat that was in the early '50's and the children issues only came up twice those hard as rock beans were no better after an our or so but I did eat them and for no reason i can recall they were never made again OK twice. better but bad.

As my mother used to say to me when I was Quite Young : "" are your eyes bigger than your stomach ? " in this case w SV Id love to get some more. I do have another 4 similar to those posted what was quite new to me : after the RB40 these might be the best Beef Ive ever done.

thanks Ill go that way unless .................... and my Anova BT arrived in two days idiots they need to get back to work for the Anova Combi Oven something we may never see nor enjoy. thanks again

I do apologize for adding this thead it might be better elsewhere but Id like to send a CSO as a gift and Im in no hurry and Im not a member of Costco which might have a currently best price Amazon has it for 263 https://www.amazon.com/Cuisinart-Steam-Convection-Stainless-Steel/dp/B01JRT2WOG I can't see costco if that's better I can arrange that but may the Sooooo many Facilitators have speed better deals thanks !

@ProfessionalHobbit thanks for this Tour. I have not been to N.O. I also love the menus and the Food sans le plate. thanks again

I cut each of these steaks in half. that's more or less 1/2 lbs of meat easier to deal w for summer sandwiches , etc. what I was struck with is this : the surface of each steak was dry to the touch. but not so dry that it's not going to be edible. these were on a rack over a 1/4 sheet pan w some tented parchment paper over then and in the coldest part of my refrig. the aroma of the steaks had no hint of fish. had I aromitized these w/o knowing the RB40 treatment it would not have come to my mind. the aroma was of a walk-in cold cooler where sides of beef are hung and dry aged for quite some time. Ive been in a a few of those. if you are not a meat eater , you might find it not to your taste. if you do appreciate meat , aged etc its what you are hoping to find Im pleased so far. 4 h @ 130 then a rapid chill what was talking to me.

I have 4 strip steaks , choice , but w some marbling they have been 48 h on a rack loosely covered in the refrig w some RB40 on each side. I plan to SV them later today at 130. what times have you used at that temp ? I was thinking 6 h , but i came across none that were at 130 for that long. SVEverrything did a time trial for a choice rib eye roast that they cut into 1.5 inches and that meat looked similar to mine, but mine might have had a little better marbling. they like 2 hours and one like 4. I can't remember doing a stirp steak so Ill punt w 3 hours as I like tender this will probably be frozen and used over time for ' RBSandwiches " thank your for your help here they are a few hours before VacBag'n they have that 28 d dray aged surface feel. Im going to cut the three larges steaks in half , as they will be better portioned for sandwiches sliced thin. the steak on the L, I plan to pass on to a friend after its SV'd and frozen , whole I just got today another 4 from Wagman's almost identical to these : 1.5 " similar marbleig their sale ends Sat. I have high hopes for these the surface is noticeably dry they started off like this :

I just tried the 21 grain sandwich bread it was fine , I don't eat bread like this often I had a coupon and was in the store looking over a second dose of strip[ steaks. its a bit sweet for my tastes. I had to join there shoppers club for the sales. unlike other stores , and there is only one in my area that still uses these cards they send you an email w specials that are not on the bi-weekly circular , that comes w the mail and other circulars you click ' redeem ' and it puts the coupon on you account electronically when you use it , it moves over to the ' redeemed ' sec ion on your account at their web site. interesting. also you can only use it once. I wonder if the email coupons are tailored in any way to what you buy and what coupons you use.

has anyone tried their prepared chicken & shrimp on Singapore noodles ? I may just have to try thosee one odd thing that only interests me : the one what and eat item I get either at RocheBr or MarketBasket , local chains is the " Turkey Dinner " they re quite good and they sell a lot of them Oddly Wewgmans does not carry it. lots of other choices but not that one. I make TurkeyRagu in the iPot. Ive used all sorts of brand and store brand jared Im eyeing the Pasta sauce . Ill have to check to see if the first ingredient is tomato paste or crush tomatoes the crush T versions , to my taste , are always better.

maybe 50:50

yikes ! except for the GreenBells.

nothing like a delightful local winery in the spring and has chosen to have a decent kitchen for various Traveler. Kudos again to Ontario and the GTA ! now why they do not make GTA Hot Smoked Meat is another matter entirely.

@Anna N " I enjoyed a small pour " Yikes I would have very discretely wiggled the empty glass and had another Small Pour. just me sounds delightful

personally , I feel animal fats not only do no polymerize , but go rancid. tastes differ .

dried fruit cheese , the same as elsewhere , at least 1/3d less nuts chocolate , much cheaper wine , if careful , much cheaper. they essentially refund some of the advertising national brands use to stay ' branded ' said to be as much as 1/3d of the cost. not for meat nor produce

@Anna N no idea how one eats a perfectly cooked yolk like that w chopsticks

email them or call.

" boiled linseed oil ' used to be used as a wood finisher. same idea , it would ; dry ' and polymerize and you added many thin layers sometimes there are additives that are toxic if not cured first. i.e. you can use indeed oil for salad bowls but it has to cure. Id not use it for cooking.