In an earlier thread I tried RedBoat40 , via SV , on a sirloin steak
I liked the result.
sometimes , I get fresh burger from a local family chain that have very good meat.
by the lbs and not in the pre-packed meat case.
I did it yesterday "
1/2 lbs split w the last of the TJ's S.African Smoke
good stuff , but idiotic plastic ' grinder ' you then throw away.
idiots.
but now I add several drops of RB40 to each side and let it sit for a bit to absorb.
oooking in my T-Fal non-stick pan , which I oddly learned about on America Test Kichen
go figure. I still like it in-spite of that.
finished dish :
the cheese was form TJ's ,
st illtyd cheese
and was =it good. so i called them to remember the name
and indeed its an august featured cheese.
they find a cheese they like from a small producer and buy it all up.
this is terrific melted.
that means their won't be any tomorrow. it says pull by sept 2
but they are holding 4 for me. Rats again.
anyway
RB40 is terrific on a burger and you get no fishy flavor at all
P.S.: I called TJ's about this cheese.
they and 12 and what is not sold today is tossed and No More
so they are holding 6 for me for tomorrow and I vac-seal each and freeze
bet cheese Ive ever had for CheezeBurgers
second only to HomeAged Tj's runny Brie/camenbert
