FeChef

seems a bit exessive. I just either buy sushi grade fish, or freeze it for 2 weeks in vaccum bags. Till you consider the cost of liquid nitrogen, if you can even get it, its probably cheaper to just buy sushi grade fish.

Now thats a perfect slice of ribeye. Cool looking green garnish. I usually just use a sprig of parsely.

I feel bad for your rabbit.

Yeah, theres really no way to do that with a roll without turning the meat into crunch bacon, in this case crunchy pork since its not cured. What i would suggest is cutting portion size squares sous vide as usual, let rest on paper towels to bring down temp and dry out and deep fry in a shallow pan to crisp the skin, render the fat, but not cook the meat. Then maybe sandwich some of those herbs and seasoning between two squares.

Imagine taking that pork loin to a local salon for a brazilian.

This way of cooking pork belly is an aquired taste. You really have to love gelatinous fat. My wife is one of those people, I am not.

My OCD would have me either #1 Sit there hours with an xacto knife and tweezers getting all those hairs/roots out, or #2 Remove the skin entirely, or #3 just ask for a refund.

I was joking. At first glance, i was thinking to myself, this can't be edible.

what is this, a pond in a bowl?

I picked up a Smithfield Spiral Ham,It was $.99/lb. I am gooing with the usual thanksgiving fixins.

They are usually injected with sodium phosphate which helps retain moisture. Its low on the salt flavor scale. I would suggest injecting with flavoring like garlic butter and use a simple dry rub before smoking.

Exactly. Sometimes these Gastronomy Chefs take things too far, and lose sight of what made things great in the first place.

Why even bother putting the skin back on. I have made cracklins many times, and i can say without a doubt, no way are you getting that cracklin back on evenly. They curl up pretty fast. And if it hasn't curled up, then it aint cracklin yet. Your better off leaving it intact and shallow pan frying in a inch of oil and turning ever few minutes.(if you dont have a large deep fryer.)

Reason being is im using medium coarse and large coarse grind mixture, and i want the large coarse to have a pulled beef/pulled pork texture.

Has anyone ever tried to sous vide sausage in natural casings? I want to try an experiment and sous vide a pork/beef mixture in natural hog casing for 24 hours at 145F. But i am concerned what will happen to the natural casing after cooking that long at that temp.

I personally would Sous vide, then use my butterball electric turkey deep fryer XL to crisp up the skin. But if you dont have, and you dont want to burn or over cook the pork, I have had really good results with a heat gun. Might be time consuming, but it wont burn the skin like a torch would.

Thats a pretty cool technique all though i would probably be afraid of burning my fingers.

Use your batter to make Tenkasu (tempura crunchies) then add them into the batter before dipping your food. It adds that crunchy texture you get at japanese hibachi restuarants.

I would not trust Seafood via Online. Ive seen Online Brisket arrive thawed via all carriers. My rule of thumb is if i dont see some ice crystals on the product, im not risking my health. Mostly you can trust the butcher, but you can't trust the carrier. Seafood is like playing russian roulette when it comes to buying Online.

The 36 hours is more for texture then the size of the belly. I guess if you can determine the time it takes to get to 140F by how thick, then you can subtract some of the time. For example, if it takes 4 hours for a 4 inch thick belly to reach 140F, and you have a 2 inch thick belly that only takes 2 hours, then instead of 36 hours, go 34 hours. This is just an example, not a real time.

Confirmed. Its the combination of dried cabbage, dried minced onion, and dried minced garlic. For a standard ramen packet, 1 TBSP dried cabbage, 1 tsp dried minced onion, and 1/2 tsp dried minced garlic. I also added a 1/4 tsp of dried chives for color because i doubt it really adds much flavor/aroma. I ordered some dried red bell pepper, dried celery stalk, and dried peas just to recreate the entire original packet, but i doubt i will make much change in flavor, just add to color.

If your wife doesnt like a sweet sauce, you might want to consider a cream sauce.

Maybe a a dry Marsala reduction with some balsamic and mushrroms.?

Another "claim" is alcohol brings out flavors of foods that would otherwise not come out. Specificly tomatoes when making pasta with Vodka sauce. I can't say my pallette noticed a difference making the sauce without vodka. However, i am aware that alcohol (80 proof or higher) will pull out flavors in fruits and vegetables over a long period of time. But i am not buying the quick cook off of alcohol in food dishes.

I was thinking the same when i heard wine, as it comes from fermented grapes which are acidic. I never had alcohol cook or toughen meats. One of my favorite salmon recipes uses a honey and bourbon brine. Always turned out moist and flakey.