weinoo

Most rice just comes out so much better when it is washed. Anyone eating a proper diet doesn't need the "nutrients" that are added back to white rice, after they've been removed from what was originally brown rice. There are 2 rices I don't wash - but I certainly look through them for impurities, the same as I look through @rancho_gordo's beans; they would be bomba and carnaroli rices (or paella and risotto rices), as the starches are integral to the finished dishes.

We didn't sous vide the wagyu at all. I'd seriously rather buy 3 aged steaks from Ends Meats than one wagyu.

Next time - but to be quite honest, the other two steaks are much more favored by us - especially stuff from Ends Meats.

At least not until you're ready to move!

So the small steak my friend picked up also got bagged. Both the rib eye and the strip were sous vided at 55℃, as I wanted to make sure not to over cook them. It wasn't a worry; as a matter of fact, after slamming them in a screaming hot cast iron for a minute, we decided we wanted a little more fire on the rib eye, and back in the pan it went. The wagyu was another story, as we definitely cooked it more than it needed - though it was still delicious, cause it's basically like eating crispy, beefy fat. But I think there are better ways to cook it - like maybe slices and then just feeling the heat from a torch, or 15 seconds on one side in the pan, and done. Next time! In the meantime... The strip on top, the rib eye on the bottom, the cap on top right (which I gave even a little more time in the cast iron, and was probably my favorite of all this beef), and the wagyu on the left.

That most likely will be the chef's piece (i.e. mine) !

I trimmed out that rib eye of its excess hardened fat, and rolled and tied it with the cap on the outside... And bagged it... Should be interesting. The wagyu (I've now seen it in person) is FATTY, but quite thin, as decided above. And we bought another "small" steak - an aged strip, which is also getting a bath.

So you've tried all the "gizmos?" What if there is no under-counter space? What if a jar slips or opens funnily and you spill the contents under your counter? What if one can't reach under a counter? I can see many instances where it might not be "seriously superior."

I was definitely looking at that picture of the Wagyu wrong; the shadow is a bit of an illusion to me, but looking closer I can see it’s a thin steak. It will be seared in a pan, @rotuts- the grass fed steaks I’ve had have been from Walden, FD, and my local butcher. I cook them in a pan and flip them frequently, as I’m not generally a fan of futzing with sous vide. Until it’s 100 degrees in my kitchen, that is.

Just some marketing bullshit = raised without antibiotics.

Fresh Direct. But I need to correct myself - while they offer locally raised, grass fed rib eyes, this is their prime reserve Angus. Which was on sale when I bought it.

For scientific research, I pulled a tablespoon of both the ice cream and sorbet I made; still perfectly scoopable, no ice crystals, and delicious!

I'm not comfortable doing that - I know one or two wouldn't eat it at all that way, and I'd rather it see some heat for safety purposes.

This is pretty much what I'm going to do. I'll discuss the wagyu with the owner but I think even sous viding it to a slightly lower temp before pan searing will be okay. I wish we were having lobster.

I'm pretty sure the wagyu came from here...https://www.regalisfoods.com/products/miyazaki-a5-wagyu-ribeye Though I didn't procure it, so can't guarantee. In any event, they offer... With this Ribeye cut, we recommend either pan-searing on very high heat, or slicing paper-thin and warming with a blowtorch.

This is the way it is often offered here; then put on a very hot grill or griddle or even stone for a short period of time on both sides.

Peas & carrots. Potato of some sort. Cole slaw? After my mother got through putting the chicken through the deflavorizer, it didn't really matter much!

Here's a start. https://mtckitchen.com/japanese-knives/style/?gclid=Cj0KCQjwuO6WBhDLARIsAIdeyDJKiLGAFbn5EakIveQhmQ6ESA8_q4kw75XMG2yDMdBe0BlEBNTOqOcaAsu1EALw_wcB

It's amazing, but it fits my hand perfectly and feels great.

They are between 1.5 - 2" thick - that temp is too rare. Exactly the way I think.

Possibly - but maybe medium as well. Anyway, screw the others - I cook it like the cook likes it! Interestingly, one thing I was thinking of doing was separating the cap from the eye, getting rid of that fat, and cooking them individually - or even saving the cap for another purpose - I've stir fried one to great effect, and also used one gyudon. My good friend Kenji has this to say about the melting of the fat...

So we've got these two rather imposing looking rib eyes: Top one is local, grass fed beef. Bottom one - obviously a friggin' Wagyu, which basically raises my triglycerides just by looking at the thing. I want to sous vide both of them, and then we'll slam them in a pan to build a crust and maybe make a bit of a pan sauce. Remember that at least two of us (we're gonna be 5, I believe) like medium rare almost bordering on medium vs. totally rare. I also imagine that melting some of that fat away wouldn't be a bad thing. How do I go about my sous vide situation?

That's cool - very different backgrounds! I actually like both rutabaga and/or turnips - they're lovely veg.

Beautiful roast chicken...but...Brussels sprouts and rutabaga were hardly traditional sides in the house where I grew up 😉.

Damn you, @btbyrd!!