scubadoo97

How are you doing post sear? If you are setting your water temp to the highest needed, how will you know when to pull the rarest steaks? I would think you would SV them all to the lowest temp needed then those that need more cooking get finished higher during the post sear

Your last statement is spot on

Looks great. What's in your houmus?

It's obviously where you set the extra time needed to break down collagen in a tough cut of meat but it would be good to have some more guidelines on low long to cook pork belly or short ribs as an example to get them tender at a given set temp I usually search EG for this info

Interesting. I have used green regular papayas to make salad and didn't notice a difference from the salads I've had in local Thai restaurants. Yikes!! Well I'm alive to tell about it.

My only experience with SV root vegetables is carrots and fennel. Both retained a lot of intense natural flavors. Beets I think should at least be quartered or they will take for ever to cook through

Beautiful. You and your pellet smoker are really turning out some really nice looking Q.

been there, done that [emoji15]

I use my microplane quite a bit for zesting citrus. Does a great job on garlic and ginger too. Hard cheese like Parmesan become fine and fluffy on the microplane. Great for adding parm to a salad dressing or a topping dishes.

Shrimp and grits Florida style with mango salsa

Shucking corn takes only a few seconds per ear. Never found it to be a difficult chore. Then I have a lot more options in preparation.

I've made several jars of preserved lemons as well as limes. I don't measure out the salt any more and just make sure they are well coated inside and out as well as putting a good dose of salt in the bottom of the jar. I haven't noticed much variation in taste or texture

I've used them before and was quite happy with the purchase. It's been a while but at the time I bought a pound of the Madagascar grade A beans for like $30. Still have some stored in a vacuumed packed bag. They are still very fragrant, soft and supple and far exceed the small dried up beans in the spice jars at the grocery store where you get 3 small dried up beans for like $10

Here's a good site with ratios http://www.sweetmarias.com/grind.brew.php

Haha, I completely understand. Never seen ND smoked tongue. In Philly I suspect you have a good selection of delis. Not here.

I don't have a chamber vac but would seriously miss my foodsaver since having one now for a few years. It was the first item I put in my cart after rejoining Costco. I do use it for SV for many things but boy does meat and fish stay well in the freezer and cheese no longer molds, the bad kind

Thanks for the link

For the 4th of July weekend I was thinking of making tongue pastrami The Plan 2.7 lb beef tongue currently in pickling brine with cure #1. I was planning to blanch after soaking it to remove the skin and allow me to clean it up then coat in pastrami spices and put on my smoker and smoke as I would a brisket. Smoking a few hours then foiling and continuing in the smoker and or finishing in the oven over steam. Not sure what internal temp to shoot for. I would assume it would be similar to other big hunks of meat, 185-195f then chill and slice thin for sandwiches. I know there are SV options as well. Suggestions welcomed

The smell of onions and garlic sautéing in the morning is nostalgic for me. My mom would start cooking dinner early in the morning. I remember waking up to that smell often and sometimes get a wave of nostalgia when sweating onions to this day

Chicken Tikka Masala last night Not a great photo but tasted good

I've done both pressure cooked and steamed. Didn't notice much difference in peeling.

When I'm making cold smoked salmon, I first dry well with paper towels to remove as much surface moisture and leave the salmon on a rack in the fridge to dry and form a pellicle overnight

Tonight I made pan seared Cobia and grouper with grilled brussel sprouts and potatoes

Founders Porter this late afternoon

That's good. Did you try the coffee yet?