FeChef

Lost me at Ketchup/Catsup. Neither of those words should ever be used along with "refreshing" or "clean tasting"

Raspberry shortbread cookies are one of my favorites.

You wouldn't need as much salt for lean meat. I dont know where tongue came into the discussion. I was just trying to point out why more marbled grades like prime and waygu would need more salt.

Common sense, salt is not fat soluble. More fat, less salt can absorb into meat which is mainly water which salt is water soluble.

Makes great stroganoff. I usually use my pressure cooker. About an hour with a 10 minute natural pressure release for fork tender. Or you could sous vide it at 160F for 24 hours and it will be fork tender.

In the second link someone mentioned it comming off the trimmed off section of the spare rib to make st louis style. I have bought that section they were talking about but it had more meat on it and was labeled as "petite back ribs. I smoked the entire rib chopped it up to make riblets and boneless ribs. Its basicly what chinese restaurants uses for there "rib tips" and "boneless spare ribs". Never thought to treat that meaty section as a "brisket" though. It is very tasty though if cooked right. You want that almost fall off the bone doneness.

In my house a 6lb chicken makes 3 servings that night (rotisserie) then 2-4 serving next day as chicken salad. Then the left over carcass and drippings make stock for ramen (2 servings). Thats about as far as i will stretch it. Im sure i could get more creative but im not that frugal.

The point is my favorite. I turned down 2 inch thick flats @ 2.47/lb just a few days ago. Still waiting for them price drops. Hopefully points will be first to drop in price.

I am skipping the traditional CB dish this ST. P. day and waiting for the CB to go onsale this weekend for 99c/lb. The im going to soak in water for 24 hours with a few water changes and smoke and SV for pastrami on Rye with mustard sandwiches this weekend. I work late all week and dont have time to do the holiday dinner thing. Honestly, why is it even a damn holiday to begin with.

Pressure cooker.

PA dutch here. I cook the filling (obviously) then par back the pie so that the pastry top is golden brown and the filling starts to seep out the poked hole in the center of the pastry top. Then i chill and freeze on a cookie sheet and vacuum seal the frozen pie. To reheat i use a lower temp in the oven for a longer time. I usually thaw in the fridge before reheating in oven.

Baking instead of boiling produces a sweetness sort of like carmelized onions. Im not a expert but my guess is because the starches do not leach out, they convert to sugar.

Personally, I prefer a potato coated in oil and kosher salt and baked till the skin is slightly crispy and very soft in the middle, then mashed rustic style with a few tbsp of butter and black pepper. I usually dice it with a knife before adding the butter and mash it real good with a fork or a masher.

I buy pork chops on sale a lot and bought too much and wanted to get rid of them so i seared them on both sides and threw them into the PC along with some pork stock and whole dried chiles (new mexico and california) for 35 minutes. Pulled the chops and pureed everthing else in the pot. Hand pulled the chops and put them into the pureed chile sauce and ended up being one of the best pork taco's ive made to date. These pork chops were basicly pork loin with the bone still on. I believe they are calling it pork ribeye nowadays.

I have the recipe written down somewhere and now that you mention it, i believe i reduced the amount of cayenne drastically in that recipe and a few times i removed it completely and also came up with a sweet marsala sauce using 1/2 cup of cola, 1/2 cup Marsala, 1 cup of beef stock and using just onion, garlic and soy sauce. Sorry i forgot to mention the original recipe was on the spicy side.

MSG is 60% lower in sodium then salt.

I would be surprised if you didn't like it.

I really love this Coca Cola Short rib recipe ive been using for a few years. Its a pressure cooker recipe but you can adapt it for braising. You can find the recipe here and adapt it to your liking. http://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305

You probably don't want to hear this, but your smoke is too thick. You want thin blue smoke (TBS). Pony up and get a amaze n pellet smoker and put it into an old metal mail box and use an aluminum dryer hose to direct the smoke to a smoke box.

I dare you to tell the difference from a smoking gun smoked soup and a soup with a few drops of Wrights all natural liquid smoke. And yes i bought a smoking gun from Williams Sonoma and returned it a few days later.

I bought an AMAZE N PELLET SMOKER for my MES-30 and never looked back. I do a 50/50 blend of Apple and Alder pellets for just about everything. Family members fight over my Salmon.

Maybe i misunderstood the original post. I assumed the poster meant to pasteurize then refreeze. If the poster meant to thaw to safe temps 40F and below, then refreeze in a short amount of time then i dont see why that would not be safe. I suppose if the food was above 32F for a few days it will eventually spoil if kept refreezing.

I feel the need to address this topic since it is related to sous vide. So, I sous vide alot of chuck roasts for italian beef sandwiches. I freeze them in 2 ounce portions. I make really concentrated beef stock from roasted neck bones (there cheap and gelatinous) and i flash chill in ice water and freeze. When i am ready to make an italian beef sandwich i boil the stock, let it cool down to around 140F and dip the frozen pre sliced beef into the juice in my sous vide vessel. It may sit for a few hours and while this is sitting, that stock is building flavor. After i serve the sandwiches i flash chill and refreeze. Each time i repeat the process, that stock gets better and better and nobody ever gets sick. I also "Top" this stock with "new" stock when it starts to get low from the sliced beef absorbing the juices.

Just wanted to mention that some grocery stores package their meats with a blend of gases that extend the shelf life. Not saying i like the idea but if you are removing meats from these packages to vacuum seal them, you are actually shortening the shelf life. Only vacuum seal if you are going to freeze for consumption at a longer date then whats printed on the packaging, or obviously if the original package was damaged.

In my opinion, its comparing apples to oranges. The best tender short ribs ive made was in my pressure cooker. Hands down better then any version ive made SV. That said, I wouldnt attempt a large piece of meat like a pork shoulder. But a cut like short ribs can be fork tender and still moist and take only an hour to 90 minutes. And the liquid you end up with is a base for a very good sauce.