can't you just taste it ?
Jello instant chocolate pudding plus Cool Whip "Chocolate Mousse".
Sounds like a lovely Christmas at the Wurcer home!
It's fun to do Christmas dinner as it's an "all-hands" event.I do the salad with a very light white balsamic dressing that I let the onions "cook" in it for a while before plating. My parent's Shun santoku gets a work out. Never done it with a Moroccan influence before, might have to steal that.
I think we've done the Costco route each year. Dad slow-roasts it in the pellet grill so it gets a good amount of smoke infusion. Comes out great, but I imagine the grass fed is a totally different flavor profile.
We do too.
And then we offend Real Foodies a second time by cooking those USDA Prime filets sous-vide, followed by pan browning. Oh the humanity.
I'm surprised you need to sous vide the fillets, actually. Although a shorter cycle wouldn't really tenderize the meat any more and makes service easier/consistent.
My own adventure with 100-hour sous vide beef neck (straight outta Modernist Cuisine) was interesting. It's a very, very unique flavor and insanely tender.
My own adventure with 100-hour sous vide beef neck (straight outta Modernist Cuisine) was interesting. It's a very, very unique flavor and insanely tender.
That certainly works, too! I haven't used the sous vide enough to make it a tool for performance enhancement, but admit that it has certain convenience advantages (fire and forget, largely). Especially when I'm doing big batches of food and can pipeline my cooking a lot easier.
The beef neck experiment was the first time I used it for something I don't think I could specifically do with more standard methods. Not that I wouldn't have thoroughly enjoyed stewing the neck bones in tomato sauce and making some sort of ragout. Most of my favorite dishes are peasant food done excellently.
The beef neck experiment was the first time I used it for something I don't think I could specifically do with more standard methods. Not that I wouldn't have thoroughly enjoyed stewing the neck bones in tomato sauce and making some sort of ragout. Most of my favorite dishes are peasant food done excellently.
We use the Costco "Choice" for burgers in the summer, but have similarly been disappointed in the "Prime".
It was the "beefiest" and richest mouth-feel I can remember. Not really a flavor I want to have all the time, but certainly something that I'll not soon forget. I can see why it made it in Modernist Cuisine though as it's definitely a restaurant-type piece. (Written for oxtail, but pretty much the same)
(After boiling the abundant jus and straining the coagulated blood parts, I reduced the jus and blended it with glazed onions. Served with a roast veggie medley. Salt & pepper to taste)
(After boiling the abundant jus and straining the coagulated blood parts, I reduced the jus and blended it with glazed onions. Served with a roast veggie medley. Salt & pepper to taste)
My son isn't jealous, but I am.
(nice blade, but the handle is too short for me, width of my hand palm is 4'')
At Tsukiji I saw some knives for breaking down 2000lb tuna, 30 + inch blades and handles to match. I've been thinking of getting a bespoke Damascene knife to have as a personal kitchen treasure.
Somewhat radical, but hey, I'm all for chopping stuff to bits.
For the Chinese market, I thought I might add a vise handle to squeeze some bones.
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You got the color right, make sure "8" is somewhere in the name and of course avoid "4". I was in Shenzen on 8/8/08 there were mass weddings.
Think that one is VG10 hardened up quite nicely, no? One day I'll upgrade past my Forschners, but keeping on top of them with a stone has worked well for this guy.
Santa gave me a Glestain 721TK last Christmas and I've enjoyed it immensely. Yes it's so mass-market you can buy it online, and yes it costs less than a thousand dollars. But I love it anyway. You sharpen it the same way you sharpen any single bevel knife, e.g., the Global sushi knives stuck to the wall magnets in every Williams Sonoma store in America.
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