scubadoo97

I occasionally use a torch to blister string beans

A tin of sardines with sriracha drizzled over them. Been a favorite quick lunch. My wife thinks I’m nuts

Been using a Masterbuilt smoker for years. Similar to yours just an older model. I was going to get a Cookshack when it died but has yet to die and I’m at a point of not wanting to spend a lot of money on something that doesn’t get a lot of use. The Masterbuilt is on its last leg or maybe toe. The chip tray has a big hole in it and is covered over in heavy aluminum foil. But did smoked some salmon belly just the other day. Trying to get our house ready to sell and downsize. But sure will miss my pool house with a sauna and shower. Never use the sauna except to store bags of green coffee. I live In Florida. It is a sauna!

I would agree

I have become very lax in my knife care. As long as it can cut a hunk of cheese I’m good 😊

A ceramic rod is not like a grooved steel. Think of it as a round fine grit ceramic stone

Yes I have a ceramic honing “steel” which I use to remove the possible burr from just sharpened knives

I made a very large pot of black-eyed peas for our very large family Passover gathering last night and tonight. Used frozen black eyes instead of the dried. We are Sephardic so peas and beans are ok on our kosher for Passover list of foods

Soaking in fresh water to leach out the salt, and do one or two water changes until the water no long taste of salt Usually when cooking in water this occurs naturally. More often than not, I use these prepared corned beefs to make my version of pastrami. After desalination, the meat is dried overnight in the fridge and covered in a pastrami spice blend. I use mustard as the binder to hold the spices on. Then it goes in the smoker and finished in the oven over steam. I set up a foil pan with water off the boil and a rack on top to hold the meat and cover with another pan with clips to hold the top on and pop it in the oven to steam finish. May not be Katz Deli but it gets close

I usually cheat and buy prepared corned beefs when on sale. Desalinate them add spices and smoke them to make pastrami

Agreed. SV works well for a lean roast. Although your bottom round rump looks more marbled than most

I briefly had that model but had nothing but problems. Even with the assist from the company it never worked right. Sent that boat anchor back and was too bummed from the experience to consider spending even more money on a higher end unit. I’m still using a FoodSaver, but based on my usage and the cost of bags I’m still doing ok. Just have to be creative to vac wet items

what device do you have?

Looks like barley

Just had one today that I had to cut out brown spots in the center of the spud