rotuts

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

http://www.chicagotribune.com/business/ct-whole-foods-amazon-lower-prices-20170828-story.html interesting its going to be. Trade Bananas now 49 c vs 79 c. across the street at TJ's , 39 c and have been for a long while.

I have the feeling they are the RealDeal. why go to so much trouble for something so middle of the road ?

JV breakfast sausage are completely insipid. no pork flavor at all. designed , on the other hand , to be very cheap.

not a great pic . no browning. the steak did not end up as a ' dinner . so did not get its final touches. one day in its original butcher paper , after the first photo to see what I was dealing with. then RB40 on each side. personally I choose to consider exogenous NaCL so I though 3 - 4 drops each side. it was a bit more , just enough to ' fairly coat ' each side w not puddles. as you know RB40 is fairly funky. then back into the same butcher paper , and into the refrig for another 24 hours. unwrapped and vacuum bagged. most of the RB40 absorbed. damp , not wet. not patted dry. still some funky aromas but moving more towards aged meat. waterbath , 130 for 6 hours. see above. no fishy flavors at all. moving towards that aged beef flavor. not fork tender . not a hint of mushy-ness. not overly salty. Im sure this pice of meat would have improved a bit for tenderness at 8 h if not 10. and re: saltiness it could have stood up to a more RB40 , and even maybe then 48 Hr in the refrig prior to SV just a guess remember this is choice and this cut is relatively tough. my conclusions : a little redboat40 does indeed add aged flavor , and all the fishy-ness is gone. I can't say what the optimal amount would be , or how long one might refrigerate the meat w the RB40 prior to SV but its the way Im going to do meat from now on. sliced thin , and at room yep this will make a very find couple of RB sandwiches. so a success. if this cut goes on sale again , Ill to 8 - 10 and might do 48 in the refrig warped after the RN40. your thoughts on the best way to add RB40 to a thick steak prior to SV ? remember this was 1 3/4 thick and not Prime.

A ) pork is pork B ) P.Loin in SV'dish thinking is a fairly tough, on the eG tenderness scale Id think 130.1 for the right bit of time might fix that. granted still a bit5 flavor-less Fresh Porkey Herbs ? maybe

I agree I set it at 130. Im hoping the RedBoat 40 will zoo a lot of discouraging to the Locals. however , if something can survive 24h in the surface with RB40 and then 6 H at 130 F its going to be pretty nasty !

@Doofa Id love to read more about your Gyuto and see some pics . where did you get it ? I have two smaller Nakkiri's coming from Watanabe. I hesitated for a long as I could. but the two I have are such a delight I got these two . I tend to use a smaller knife than I should , I can't say why the right knife is right next to the one I tend to use. these two are someware in the NYC area over the weekend , and I expect to get them sometime mid-next week. I also took EdgePros advice and got a new 1000 grit stone and a 2300 polishing stone ( not a tape ) just for these knives. I know I won't regret it Ill just Toss and Turn All Night for a while. the knives these replace will find good homes Ill make sure.

@HungryChris cutting that round thin is going to be key looking forward to seeing your results

@Anna N just take your pork to the pasteurization point , w a given tamp , and you will be fine. try 130.1 f or 54.5 N. of the Border. I have a temptable !

@HungryChris nice ! hopefully w some mortadella ?

@kayb esp. when you ' Home-Age ' the brie ( or camembert ) I get either from TJ;s but only if ' ooze ' then unwrap and place on a dish in a cupboard ' for a few days ' to develop try that only if you really like B or C as they were meant to be.

Amazon is going to revolutionize WF, it will take them some time , as they like to tinker and see what happens. the NYTimes article also hinted that Amazon Prime members may be further discounts or etc at WF. Amazon really does want $ 100 from everybody , no matter what.

OK I might cut back but this is choice , not prime. maybe 6 h , and easy timing etc

today in the WSJ there was an article in the business section on Clean Meat ; Cargill takes a Stab on ' Clean Meat ' you can find it here : clean meat odd Id say. why not an amino-acid Smoothie w Kale no one else wants any more ? a pound of this " meat ' now costs $ 2,400 . however , it used to cost $ 18,000. clearly a bargain these days ! this ' meat ' " can be made into meatballs , Burger Patties , ands chicken strips " no mention that I could see on taste "" 1/3d of respondents in the US [ 673 total asked ] would be willing to eat cell-cultured meat regularly " "" nearly 1/2 said they would choose it over soy-based meat substitutes " "" about 1/5th said they were unlikely to try the meat or would refuse it "" Odd Note : no one has even tried it ! [ one more time ]