rotuts

@Ann_T interesting technique . as the meat has been brined , is your result salty ? simmering a brined product move some of the brined salt back into the water.

@FrogPrincesse Its my understanding from my local TJ's that items that are on the shelf room temp and in the refrigerated section are the same. putting things like jared salsa next to refrigerated prepared foods increased sales of the jared products . Id check locally , just in case.

Ive thought about this project , and would do things a bit differently , next year : the CB's I got were relatively lean , w/o big gobs of fat. I trimmed off a little . Fat is flavor . you can trim fat off after you cook it , but you cant put it back. the local CB comes w those tiny spice packs. think bay , allspice , mustard seed . not heat. back in the day of simmering CB for hours , my sister like to put the pack in the water , which is why they include it I think. w all that water , very little flavor made it to the CB. W SV , any spice or herb next to the meat , even small amounts will very much flavor the meat. its concentrated right there. Theory of SV suggests putting spice and herbs in a folded ' pouch ' , open at both ends so it does not come in contact w the meat. thats a better way to do it or simply skip the spice pack. My CB is actually Spiced CB . it very nice , but its not traditional CB I should have done some w/o it., 50::50 just for variety what I have is still very very tasty. Papain is in this version of CB. it's been succinctly discussed farther back in this thread. My CB was tender , so I think IM OK w what Ive done. however , it would have been been interesting to check the CB at 24 H , and 36 H . it would be easy enough to re-bag and put back in the water. I like the smoke flavor I have . its not traditional CB , but makes for very tasty sandwiches in the future. I decided to not smoke the last batch , for a more traditional flavor. and lastly , if you appreciate what SV can do for CB , and have refrigerator and freezer space , and its $ 1.49 : get more and SV more !

@TdeV interesting points. Im sure sweetness has been studied as an inducement to eat more after all , sugar , salt and fat are the three major food groups , and used in industrial proportions for profit: ' beer nuts ' are both salty and sweet and they have plenty opf fat in them. but I have no idea if everyone eats less of something if its sweet . I dont have a ' sweet tooth ' but Ill have seconds even thirds of a cake w a serious layer of frosting .

here is a pic of a larger sample : these slices are tender , with a very nice light smokey-ness ( the Alder/Hickory blend ) , and not salty at all. each batch was re-bagged after cold smoking w ~ 2-3 Tbs of the bag juice , and the rest of each batch was bricked and frozen as you see upper R . the BJ was not overly salty , and will be used for ' sauce ' and a medium to iPot potatoes/carrots/ cabbage in the future . over all , a very successful project. hope to do it again next year

My Fond-less 8 " pan is more or less middle aged . these pans have done fine service for years. It got a little grumpy when I fried//steamed 2 eggs the other day I think its this one : https://www.amazon.com/Experience-Nonstick-Induction-Compatible-Dishwasher/dp/B000GWK2XW/ref=sr_1_17?crid=3AYTU5NJL10M6&dib=eyJ2IjoiMSJ9.LQlbp87gs0UikU0OufR7hPbxsPsg33PS6VRqFQcuw2HnhnhtLuFyPc33vt0kzKj_Eyj1Cy8tR2wFTc0JbTxdwnT3O26Bi6NpzKa1ppzRQiD3JQ6ZVc0os1l3JOqVOgMLDtX_kxNhu4Gu0ZbmbpKzC7CCErRU0dvK_W6NpTBDKyIfEImqwoG50I1SdS84OtFjFtktaQm2vjEX6CyXqy8c2nbt7TOzCVzbptO4B9HUvU8Anenwym_zK5sacwPDOs0FTZCwORQ57HHXmbv7iKCPpWfGFAQ9J6XrHq2m_FSgtBt7r-69oSEox5eCfrEjDrwWgFyRqeTBT_PgUOneXEHA0gCCHQ8EELYXPJTDjULu5y2Fr6jK0GUIpQKc4KMzB1CimNs3_Vhi1b3bqW3tv4hDyo5Ln-mJ9XKnM0BlvsglKHs0sCiy-Ku2JvYMXhQT4KCR.pyOa5ZnWHJYYjjDPS0Gtdc6jV726dVZYnfheA7Jatf0&dib_tag=se&keywords=t-fal+pans&qid=1741973742&sprefix=t-fal+pans%2Caps%2C146&sr=8-17 this brand has lots of versions . I still recommend this series . the WireCutter ( NYTimes ) recommended this pan recently : its quite nice . I though Id post the vendors Care Instuctions : I really cant say what adding a little oil , initially , over medium heat does . but why not ? N.B. : their views on cooking spray , a recent topic here. its a very nice pan. Ill try my fried//steamed eggs in it soon. Tj's still will sell me one ( 1 ) doz large for $ 3.49. Ive seen various ' swells ' at Tj's put two ( 2 ) doz in their basket . No Comment .

too much Tech no steam cleaning too expensive

another TJ's Naan-ish Pizza-ish , via the AirFryer : one of the best Ive ever made : maybe a bit more lower-salt salami ( from Tj's ) a bit more char , etc and they are always very very good.

I ended up buying two more CB's @ 1.49 // Lbs @ S&S . I could not resist . my current method of SV'ding two at a time works well for me . total cost ~ < 28 USD , and savings ~ > 60 USD . the second set in is the SV//Cooler set up , w one more day to go for those. I resurrected my Weber , for the cold smoking , temp : 36 F outside , clear. started like a charm , but need a bit of cleaning around the gas ' mains ' it has not been used for years and years. the CB , out of the bag : 48 H 140 F.: on the Weber , w the smoke tube raring to go . I have 3 x 5 lbs bags of pellets : Alder , Hickory , and mesquite . each are 100 % named wood. most larger bags are 40 - 60 % Oak + ' flavor wood ' I started w Alder. Weber doing its work . note the wisps of smoke. A little over 60 minutes : they don't look much different , but the aroma is subtle and smokey , and very nice Re-bagged : I saved the Jus , and used a couple of Tbs in each new bag. in the distant past , after cold smoking the meat was delicious , but the edges were a little dry . I remedied that w the addition of some of the Jus. I froze the rest , ~ one standard ' brick ' vac'd for later. Ill use that when I iPot the potatoes//carrots//cabbage for the traditional CB&C dinner . the jus was outstanding . salty of course , but you don't use much , and a bit gelatinous. @gfweb : I took a sample , and did a taste test : Just as I remember it : tender , holds the slice , delicious . there was no Papain effect as I had one time in the past. that's documented , possibly on this thread , years ago. when I had the papain effect , the bags were kept in my refrigerator for quite some time , as I didn't get to the SV'ding until later. Best buy date for these packs is June 15 2025 ! I cooked them before the ' best by ' date , but not by much. don't know if that had anything to do w the papain effect back them no mushiness now. Ill also cold smoke the next batch ( # 2 ) tomorrow AM , and try the 100 % hickory . H has a more pronounced taste than Alder. I might leave the third batch " Regular CB , unsmoked " I wouldn't want to use the 100% mesquite and then find the CB to be two harsh. a fun , rewarding , easy for me to do project . again , sorry for the dupe pic at the bottom . cant seem to delete it.

@AlaMoi you must not live in a ' St. P's Day ' area. again , the above represents states , not cities . NY and Chicago used to have significant parades. I lived in Chicago for several years , an Mayor Daley , the Original , https://en.wikipedia.org/wiki/Richard_J._Daley made a big deal of St.P's day , stenciling on each crosswalk , in green , " Mayor Daley invites You and Your Family to the St Patrick days parade " but that's a bit of Machine Politics , at its peak Bread and Circus. here , in the BOS area , Stop & Shop has had the best deals on CB's , for years , and good quality . Im very surprised its back @ $ 1.49 //Point // lbs. Market Basket , a less expensive store : $ 2.99. and Roche Bros : $ 7.99. would be interesting to know , if we had any Irish Posters from Ireland , what it goes for there. and to answer your question , its a niche item , doubt there are any USA National brands. This I found quite interesting , never have thought about it at all : https://www.authenticvacations.com/corned-beef-and-cabbage-the-shocking-truth

@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 .