FeChef

Negative. Just your run of the mill CB point on sale for $1.77/lb. No need to drop the total time, 70 minutes in the Instant pot was perfect for pastrami on rye with spicy brown mustard.

I add a nip or two of citric acid to my coffee. Gives it a slight tang.

Where's the beef? That recipe is all bone, no meat. Your basicly paying around $3/lb for bones with barely any meat on them.

Unfortunately i cant find a website to buy them. Seems these are only imported from Italy. I came across two sites, one is out of stock, and the other i almost ordered from but the site seems like a scam with no shipping option. I tried to order from the Company but the order link doesn't work.

Ah, thats it! Thanks man!

Thats more like a homemade version with no pronouced round pea pod shape. Its driving me nuts because they obviously exist but i can't find them anywhere.

Let me first say, i narrowed it down to "Capunti" But the homemade version looks nothing like the dried pasta version. Here is the shape.

I use wooden utensils on my non stick pots/pans. I have yet to find a plastic utensil worth a damn. EDIT: except for my metal tongs with silicone coating. If you want to consider that "plastic"

Thats actually a common dish that is served in US chinese Buffet's.

Seems this dish would be better suited for sous vide.

Now im hungry for some spare rib tips with black beans.

I dont have much experience with ground meats, but when i do beef stir frys i thinly slice the beef and marinate in a mixture of water, soy sauce and baking soda for 24 hours. It only takes less then a minute deep fried in a hot wok, and it gets extremely browned. I use about 3/4 tsp baking soda to about a cup of water/soy sauce mixture.

Im assuming you are referring to what we in the US call the picnic shoulder. It might not be as fatty as the "butt" ( shoulder blade ) but its still has a bit too much fat inbetween the muscle groups. I am not sure what you call the Fresh Ham down under, but thats probavly my best bet.

Yeah i suspected Fresh Ham was going to be the best choice for my purposes. Ive avoided it due to the higher cost and size. But i think i need to just bite the bullet and pick one up at RD. Seems they are out of stock on the boneless, so bone in will have to do. Its probably cheaper to go bone in anyway, im just afraid im going to "butcher" it.

Anyone know whats a good cut with some marbling but not too much fat running through it. Something similar to a beef chuck roast. Pork loin and tenderloin are out for this purpose. They are too lean. Pork butt i found to be way too fatty with very small muscle groups inbetween the large sections of fat.