scubadoo97

How long were they stored? i kept a pound of beans for several years with good results. Recently I went to open them they were dried but it's been over 5 or more years since I bought them and maybe a year since I last opened them.

Pastrami and potato hash with egg

Got that right. My cuz in nyc couldn't find it anywhere and ended buying the Y12 from Japan. A little store by my house had it at a great price so I stocked up and bought all they had.

Bruce, late reply but it was is 2004 Old Reseve Belize finished in port casks. A few few malts recently purchased

Ann_T, sorry, it was my first impression. Kinda took my breath away. Your biscuits look exceptionally delicious

Damn!

Sorry to hear Deryn. But it to the original question, longer than they say it does

Have a prepared corned beef I just pulled off the smoker. Took it to 190 on the smoker and will finish it over steam in the oven to 205-210

Maybe I just haven't got the knack of SV CB. I usually use a corned beef to make pastrami,(have one going right now), and the smoker plus a steam finishing in the oven has yielded my best results in texture and of course flavor

@shainthat dish is right up my alley all the flavors I grew up with

Scored some really nice Amberjack at the fish market today. Paired it simply with a fennel, arugula, spinach and navel orange salad

Hard to pass up those prepared corned beefs when they go on sale this time of year. I plan to stock up again when they go on mark down after St. Paddy's Day A couple of years ago I brined my own brisket to make pastrami. Used Rhulman's corned beef recipe. I had a bunch of folks over and feeling like I wanted more meat to serve bought a prepared one from the store. In the end they tasted very much the same. So much so that I doubt I'll do it again. I have one desalinating at the moment which will hit the smoker tomorrow but it was from last year. I'll pull the packaging to see if papain is in the ingredient list

Got thinking about tapas upthread and the itch needed to be scratched. Got home from work and got to work. Started with chickpeas and spinich, stuffed mini peppers with diced green olives, red peppers and Gruyere cheese, Manchego would have been nice but didn't have it. Tuna poached in olive oil and a fennel, arugula and orange salad. Made an aioli and add it to a toasted baguette to go with the meal and added it to white beans held for tomorrow

@Thanks for the Crepes Thanks. I get those bags of multicolored mini peppers at Costco. I use them a lot. They are quite sweet and add nice pepper flavor as well as a big splash of color to many dishes. Great for stuffing with all kinds of things for a quick tapa

@blue_dolphin. I'm a sucker for a good grilled cheese and your use of the chili jam is just so right!

It's what I use on fish fillets prior to them hitting the pan. Dries the surface nicely and you get good browning and crust

Tonight I made fish cakes with left over mashed potatoes and corvina. Served with a side of slaw

Use to do all my fishing underwater. Now just go to the local sources and buy it

Damn! Where is your food truck Dave? Those look mighty fine. Not sure I'd drive to Brandon for one but would not mind helping you cook

Those beets and cheese look so good. It is an excellent pairing

I go the natural way some times but if I'm in a hurry, just float the pot in a sink of cold water will bring it down fast

Ann_T, I can't take it any more, I want to jump through the screen and take a bite. What a beautiful pie.

No question we all make errors. More importantly is how we deal with them. You took a bad situation and turned it around. Being resourceful in the kitchen is a virtue

I use to hate beer until in '72 I went to Europe for the summer. First London, then Rotterdam and onward. By the time I got to Rotterdam I was "warming" up to beer and after lots of Heineken I was liking it. Not sure if Heineken was different back then or was it being in Rotterdam but I liked it. I hate the stuff now. Still like beer but there are so many better choices than that skunky beer.

Your right Andie, when I checked my notes the temp was cooled to like 115 before culture was added