rotuts

@Doofa 's knife , rotated hope that's not your cutting board.

has anyone done oxtails SV ?

Ive never understood the difference between Soppressata and Salami ( genova or maybe ? ) ↵ Use original player Soppressata Vs. Salami By Di Bruno Bros. - Italian Market YouTube 720p 360p ← Replay X i

@Doofa is that the Santoku ? the Watanabe knives are things of great beauty Id advise you to look into the EdgePro system , with 1000grit and a polishing stone for these knives. I think I posted their recommendations above somewhere. also re- think your cutting board Ive been using these for a long time : https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-21-inch-x-15-inch-carving-and-cutting-board/1014949216?Keyword=cutting+board they are inexpensive and very forgiving of your knives edge. Watanabe or not. the W knives sure are sharp !

@Shelby OK you have the right idea Im sure those Campers , Happy or Not are looking forward to your EggPlants ! and then there is this : ↵ Use original player Good Eats S05E07 Deep Purple aka Berry From Another Planet By Paul Lewis YouTube 720p 360p ← Replay X i All that work in the garden ? personally I see a few Jugs of M.R. as being tastier up to you !

@Shelby at least you got rid of those Zoooks in your own Back Yard ! [ed.: No Comment ] at least you did not Motor Down the Highway and dump them at your Least Best Friends ! Ouch on that Pay Back just saying

@Toliver OTS and pickled tongue ? the T sliced very thin in a Sandwich w ultra fresh bread w good crumb ? Nirvana ? Oh, sorry I forgot. Pretty hot there in the summer , is it ? and yes , Im a Native Son , so I can commit. just from a bit cooler area.

@Anna N "" I would rather have a phenomenal ox tail stew "" I completely agree with you ... the tastiest meat comes generally from the Meat that Works. tails work a lot. they are now Chee-Chee ( only God knows how to spell this ) and therefor $$ and none of them come from an Ox. they come from a 1 1/2 YO Steer or so. however , they still have had to work. so does the ' cheek ' but that's pretty CC now two. Id try to find some Neck muscles . best of luck. I do think it might be worth trying a flavorful but less pricy cut of meat ie Chuck ? and age it a bit in the refrig. and pretend its an Ox's tail. since you can't find and Ox , that's only a 1/2 fib. just saying.

nope. allergic to garlic. and yes Ive had many fine meal in Ireland too. just think what hint of garlic would add to a few of them. only a hint now.

I wish I knew how to do that ............. but the List is Long

Ive gotten their magazine from the library before its interesting. I got an email that took me here : Its a kikstarter page , but I can't seem to just paste the URL /projects/936865763/the-illustrated-wok-chinese-food-like-youve-never?ref=7vcjtf if you type https://www.kickstarter.com before the partial URL above ' if you type ' it might get you there.

@Shelby Nice , sort of . maybe if the MB's are ' well seasoned ' no one will notice the Zoooks ?

I have neighbors that are of Irish decent. 100% on all sides. the blandest food Ive ever tasted. no garlic clove has ever entered their house ever. I wonder if Johnsonville ever made real Bangers . I know , Today's oxymoron . Im not hopeful , and won't loose any sleep.

the last of the KCStrip I SV'd w RB40 : one slice sourdough lightly toasted thinly sliced KCS and about 1/4 + cup of ' jus ' from the bag --- which was in fact a Jelly you can see a little here and there horseradish from a fresh jar ( Tj's ) outstanding. did not need a poached egg but next time .... the jelly was not salty at all , and had good beef flavor. this suggests the next time I try this i can use more RB40 the horseradish was just enough to give the nose a good tickle. aficionado's might note there is no mayo involved here. nor butter on the toast. All Beef. the beef didn't need it ! this beef improved over the couple of days in the refirg after cooking

the USG as a proactive interest for Us no longer exists and has not for quite some time. WF used to be an Image sort of place give us way too much or your money and for sure , your are going to Feel Really Good. no longer. there is no longer a WF traditional image, WF sucked that Dry and Lost.

a sandwich : this is the meat sliced thin. note the grain is not in the best direction , but that's the way I started cutting the SV KC Sirloin w the RB40 treatment SV KC the I did use my new Watanabe's plain but very fresh TJ's sourdough , which comes from NH bakery Pigs that Fly. accept no other from TJ's there is a SF sourdough , but it has no acceptable crumb. fresh jar of TJ's horseradish , Mayo -- not to much , but just enough the bread was very lightly toasted in the CSB just for some crunch. delicoius. even though this cut was not the Optimal w great Beef Flavor the RB40 helped out. it was minimally adorned on purpose I was looking for Big Beef and I didn't have any suitable farmers market Bibb nor any tomatoes that would do the Beef Justice. I do know that a Perfectly cooked thick steak ( as you like it , hopefully Tender and Rare ) w a crusty baked Idaho or two and sautéed mushrooms and something PC Green on the plate is Heaven. not inhaling that Steak or cooking 2 / body results in a SV KC Sirloin w the RB40 treatment for that Tomorrow Sandwich

one of life's lesser mysteries : why Combi-Ovens haven't made it to HomeDepot. no matter what size.

since the other thread is old .... I know that dry-aging , well dries the meat so as to concentrate the flavor. in a controlled fashion. that's probably why MC used a cheese-cloth for three days as to slow down the drying. in my area one of the better stores near by has an aging refrigerator next to the service meat counter. about 6 + racks. they have whole T-bones in there etc. UV lights , controlled humidity. you can watch the meat age ! initially they priced the cuts at 24.99 ++ / lbs they wrapped the meat after it was cut in clear-wrap no bones. they must have not gotten enough takers. its now more or less 19.99 I succumbed and tried one. careful conventional charcoal. although the flavor was interesting, it was very very dry even at rare conclusion : they use Chuck. moistness in the mouth is both water content and fat content. you dry out choice for 20 - 30 days , even in a controlled environment , you get dried out Choice.

"" it'd be like trying to use a popsicle stick as a rudder to turn a supertanker "" exactly. none the less , if its important to you , that's what matters.

@DiggingDogFarm nice ref. to fan aged in the frig. bookmarked.

thank you. this didn't turn up !

@IowaDee lets review : [ed,: glad your Tongue is Dans your Cheek ! ] Ha Ha Ha again Ha Ha Ha Ha one last time : Ha Ha Ha HA Ha Ha or no problem for me but some NewBie ? wrecked forever . just saying !

Its that time of the Year : Hatch Chili Heads are going Nuts and having a Parade ! no matter , these days , well , Enjoy It ! Tj's has this : no doubt its Seasonal out of the box did what they said to do in the Micro. F.D.: Im a big green chili fan I like the Flavor of Green. Hatch vs what I can get in the IndiaMart ? its beyond me this done as TJ's suggested is Outstanding ! its Creamy , Cheezie , and the elbows are done just right. Id say its not Hot , but mild. however there is a subtle Green flavor that stays w you w just a bit of Glow. very nice Ill go back and her a few more. My luck being what it can be they might have sold out. nice item indeed very nice if you like Green.

thank you for taking the time to allow us to follow along we ll, mostly Me ! I know that you will be very successful at some point.

Im wondering if anyone here as tried to age a steak w fish sauce. consider : using fish sauce to age steaks if this doesn't give you an interesting list , just type in the above w Google. I finally go around to trying this w RedBoat40 and a thick sirloin strip. then SV my results are here : note the ModernistCuisine method in one of the first links 3 days sealed , 3 days cheesecloth , conventional cooking. I only did my steak one day in the RB40 , then SV if you like ' aged ' tasted , try some sort of variation. if you have tried this : how long did you leave the steak w the sauce in the refrigerator ? next time Ill add a little more RB40 initially and leave it for three days. Im unlikely to try the cheesecloth additional time. has anyone done this ? I might even try it on bland flavorless skinless boneless CkBr's