btbyrd

I tend to undercook the noodles because they're going to continue to hydrate as they sit. I also don't eat very hot soup, so I'll sit there and pick at the garnish until the broth hits an acceptable temperature and then devour it. And it can take me a minute to get the garnish together anyway... so undercooking makes it work. Nice noodles also help, since they should have some spring to them. Portion wise, one noodle block per person is a good rule. And if I'm opening up a bag of noodles, I usually use the sauce packet too unless I've made a broth of my own (a matter for another thread). For me, there are two types of noodle and two types of seasoning packet. Noodles are either fried or air-dried. I prefer air-dried because they're not filled with crappy oil that I have no use for. I'd rather put those calories into the garnish. Pork belly, anyone? The texture of air-dried noodles is also better and they tend to come with better seasoning packets. The sauce packet component breaks down, for me, between those that "taste like chemicals" and those that taste like the broth or soup they're supposed to taste like. Most instant noodles come with powders that all have a same-y MSG and nucleotide taste. This is true even of upmarket ones like those from Shin. (I quite like the vegan Shin with tofu and mushroom. Got it at Walmart, which has a big assortment of Shin.) Anyway, there's an "instant ramen taste" that most packets have that make them less delicious than they should be. It's apparently hard to make an economical, shelf-stable broth that will rehydrate well alongside noodles and not have it just taste like instant ramen. Hondashi also hits similarly, but in a fishier way. Brothwise, Nissin Rao noodles are the only ones that are somewhat widely available that taste, to me, more expensive and therefore justify their price point. They have liquid and oil bases that are very good. I have also seen these at several Walmarts in my area, along with several upscale grocery chains. I like the miso and the tonkatsu the most. I sometimes just buy them and use the very nice air-dried noodle blocks for my own broths, but it feels sad because then I have leftover sauce packets. Pro tip: they make good marinade bases. The Snapdragon instant pho you can get at Costco is also pretty good in this regard, but I don't really like the charred onion (or whatever it is) oil that they pair with it. It's too strong and offensive to me. Wife agrees. But the powder-based broth is very nice. Not real "boney meaty" but delicious and non-instant-ramen tasting. You really need to garnish this to make it sing... sliced chili, cilantro, lime, some leftover steak, basil, chili paste, hoisin-like dippin' sauce.... you know. The more the merrier. My favorite "instant" noodle that takes 7 minutes to cook are the Prima Taste Curry noodles that you can get at Amazon. They pack so much flavor and are so calorically dense that all you need to do is garnish with protein (shrimp or chicken or egg or something) and some scallions you're golden. They come with a coconut powder packet that has all the calories in it and a super intense curry paste packet. It's spicy. The world will know you're making it, because it will smell like curry. If you like it extra stanky, they make a Laksa version but it's got some heavy seafood notes that may not be for everyone. Not for me. YMMV.

Porterhouse with donabe short grain rice.

Italian ham on ciabatta with buffalo mozzarella, pesto, arugula, and basil.

So pointy. Much stab. Hands down the thinnest tips of any knife except maybe the Kom Kom vegetable carving shiv. But the steel is tough enough that I haven't worried about tipping them in the drawer, and they've been there for years getting banged around. The steel is, I think, AUS-8 or 10 but don't quote me on that. They have a super asymmetrical edge bevel with an aggressive grind. I don't know that these are leftie-friendly but I don't know. You can see how rough the grind is, both in terms of evenness and the abrasives they used. I haven't done more than give them a quick strop, but they sharpen up well. Everything about them is kind of "rustic." The handles are a great shape but they're cheap plastic with an obvious seam and the pins look cheap. I want to snap my fingers and have them replaced with handles the exact same shape but made of bog oak with nice mosaic pins. But that's just me wanting to turn a $30 knife into a $130 knife because that is my way. If I could only get one, I'd probably get the shorter one. Seriously, check out how asymmetrical this grind is.

Town Cutler scalpel, Messermeister NSF Vic-like paring knife, Paraplui A Le’Epreuve Perfect Parer carbon, Kom Kom Thai fruit carving knives, 2 Gesshin pointy bois, 95mm Saji R2 Ironwood, Misono UX10 120mm petty, Yamashin 105mm tall petty in White no 1. I don’t know where my Wusthof has gotten off to, but I think I’ll be okay for now.

The best upgrade from a Victorinox is probably an Opinel or a Robert Herder. These have thin bladestock that makes the Vic parer so desirable, but with better handles and ergonomics. I also like the Wusthof grand prix paring knife that I was gifted for similar reasons but I'd probably buy a Herder if I was starting from scratch and wanted something nice. I have a lot of small knives and those are the main ones I'd recommend for a Western cook looking for a normal paring knife to do in-hand and some on-board work. The paring knife isn't really a thing in Japanese kitchens, but the Mac Pro is perhaps the most recommended Japanese paring knife. Tojiro makes a good one too, but the Mac Pro gets the most love. The Gesshin/Japanese Knife Imports ones are nice for some things - they're the pointiest knives around - but they're quite different from Western knives in that they have a highly asymmetrical edge bevel. They also have cheap plastic handles that I've been meaning to replace for several years. Anyway, they're relatively inexpensive, sharpen well, and are an interesting change of pace. Nice to have if you've already got the traditional version covered.

Idiots.

Enzymes make it mushy. YMMV.

This is what I do too. Not much help to someone without an outdoor cooking setup. I always grill it. A hot sear followed by a Searzall touch up would be my advise for indoor. It’ll be hard to get even contact with the pan after SV, so use a lot of fat and a grill press if you have one. I think I usually did 133 for 4 to 6 hours. Modernist Cuisine says you can treat flank as either tender or tough, so holding it for 24 hours isn’t out of the question.

Re: Chimichurri, I just meant that I'd probably finish it naked and then drown it in spicy vinegar herb sauce once it hit the plate. But that egg white herb crust is real nice!

There are many paths to deliciousness, and I have no doubt that @TdeV's roast is going to be delicious. Those photos look *TASTY.* I realize I'm late to the party and the roast is already in the oven, but my informed a priori thought would be to do a pre-sear (if you can) and then wrap the whole shabangalang in foil, then put the foil on the grate in the cooking vessel and cook it in the APO. Using foil is sort of like doing the "Texas crutch" in BBQ-land; seal the meat up so there's no evaporation and cook it slow and low until tender. The "wrap it in foil" APO suggestion comes from Dave Arnold's comments about doing extended cooks in the APO.... you'll want to have a barrier between the food and the steamy environment because if there's any sort of water soluble flavor on the outside of the meat, it will drip out when the steam condenses on it and drips down. I might use a cooling rack set over a brownie dish or something. If you do it that way, there should be enough convection around the foil package that you shouldn't need to worry about flipping it. Once the roast comes out, I'd let it rest, pat it dry, oil it up with some salt and pepper, and then throw it in the APO cranked up all the way in air fry mode. At least if I was going for a conventional roasty exterior. Since I linked to the ChefSteps chuck roast video, I just wanted to add that I've never had much luck making pan sauces with bag juices the way that they show in the video. That might just be a skill issue on my part, but cooking the junk in the bag has never yielded good eats for me. For jus, I just take beef stock and season it with Minor's beef base and it tastes "restaurant-y". Chefsteps's egg white herb crust finishing technique is a nice way to put some herbs on the meat and have them stay in place. But in the summer time, I'd probably be blasting this with chimichurri and wasabi rather than using woody herbs like rosemary and thyme.

Red, white, and blue tacos with barbacoa and grilled chicken. With roasted poblanos, picked jalapeños, and cotija.

Wings, a wedge, and some quick pickles made in my chamber vacuum machine.

Haha... teppanyaki was our standard Valentine's day thing bur during COVID that wasn't an option, so I used my little Blackstone inside to somewhat replicate the experience. I got the onion volcano down.

They're 6oz vintage-y coupes made of thicc glass. They're not really my style, but guests seem to like them and they're relatively inexpensive. Of course, they're apparently unavailable now.