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Pretty sure pastrami's trimmed better than brisket for corned beef, so not all that fatty. I can't get a good look since it's in a vacuum pack.
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Aug 13, 2012 02:32
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You could mail it to me, I haven't had good pastrami in two years.
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Aug 13, 2012 02:44
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Skavoovee posted:Make BBQ sauce with it! Peach BBQ sauce is super delicious, especially if you use bourbon in it! I don't have one handy, but there's a zillion recipes on google, I'm sure you can find one you like. I wound up with 13 jars of blackberry-peach jam, 12 jars of burnt peach jam, and 27 jars of chunky peach chutney, all in 8-oz jars. I also have about three cups of crushed peach left that I chucked in the freezer, and four cups of peach nectar that drained off the fruit while it was waiting to be used. It took five hours, and I forgot to eat dinner, but I feel accomplished.
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Aug 13, 2012 03:58
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Grand Fromage posted:You could mail it to me, I haven't had good pastrami in two years. Oh, don't get me wrong: Tomorrow I'm making a sammitch that'll put the Carnegie Deli to shame. I just wanted some ideas for what to do after that.
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Aug 13, 2012 04:54
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dis astranagant posted:Oh, don't get me wrong: Tomorrow I'm making a sammitch that'll put the Carnegie Deli to shame. I just wanted some ideas for what to do after that. Think of all of us who are thousands of miles from the nearest Jewish deli, and make yourself another god drat sandwich.
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Aug 13, 2012 05:02
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Grand Fromage posted:Think of all of us who are thousands of miles from the nearest Jewish deli, and make yourself another god drat sandwich. I would like to second this sentiment. I'm disgusted every time I walk into a place with a sign that says "deli" or "delicatessen" only to find a cafe selling sweets, tea, and coffee. Is there a decent home option for making your own thin-sliced sandwich meats for sandwiches without buying one of those huge industrial slicers?
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Aug 13, 2012 05:10
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EAT THE EGGS RICOLA posted:It depends on the cut, but you're almost for sure going to want to sear them, deglaze the pan with something acidic, and then braise them for a while. Thanks! Turned out great.
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Aug 13, 2012 06:48
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tarepanda posted:I would like to second this sentiment. You can find pretty cheap mandolins these days for home use, if it's the quick and thin slicing part of it you care about. They work great for vegetables and whatnot but you'd probably have to find a reasonably tough one for meats. Also I live in Australia and I've never seen a Deli that served anything other than just sliced meats and cheese from inside a supermarket.
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Aug 13, 2012 11:09
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I'm just griping about Japan's lovely sandwiches. Any recommendations for mandolin brands? It's the first I've heard of them -- until now, I thought mandolins were only musical instruments!
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Aug 13, 2012 12:00
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I have a Benriner mandoline (there is an E at the end otherwise it is an instrument) and I am very happy with it. It comes with 3 blades and a useless handguard.
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Aug 13, 2012 14:11
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Yeah, don't get taken in by a gigantic flashy steel European model. The plastic simple Benriner is way sharper, more durable, and less likely to flay your fingers because one of the weird parts wasn't locked down correctly. Also, more portable and waaaay cheaper.
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Aug 13, 2012 17:30
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On a whim I picked up a bag of dried mushrooms I hadn't encountered before at an asian foodstore. They look like this: Now I'm unsure how to best prepare them. I'm considering mixing them with some thinly sliced beef I have in my freezer, but I'm not sure about how to season the thing and how long to hydrate the damned things. Any suggestions? Edit: Proper woking is out, by the way. I only have a normal electric glass stove top.
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Aug 13, 2012 21:04
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DekeThornton posted:On a whim I picked up a bag of dried mushrooms I hadn't encountered before at an asian foodstore. They look like this: Those are woodears. Soak em for 10 min or so in hot water, then slice into thin matchsticks. They don't contribute much in terms of flavor but have an awesome crunchy texture.
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Aug 13, 2012 21:09
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What's the best way to prepare them with beef? I'm thinking of making some marinade for the beef with soy, garlic, sherry (as a chinese wine substitute)some chili and maybe ginger, then just fry it up, adding the mushrooma at the end, and serve with noodles. I'm not really at home with asian cooking. Maybe add some veg as well?
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Aug 13, 2012 21:16
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DekeThornton posted:What's the best way to prepare them with beef? I'm thinking of making some marinade for the beef with soy, garlic, sherry (as a chinese wine substitute)some chili and maybe ginger, then just fry it up, adding the mushrooma at the end, and serve with noodles. I'm not really at home with asian cooking. Maybe add some veg as well? You don't even have to slice them into matchsticks if you don't want, they can just be eaten as an entire piece. The thing to keep in mind with them is: they have (next to) no flavor by themselves, and you're absolutely right about tossing them in at the end otherwise they don't stay crunchy.
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Aug 13, 2012 21:38
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DekeThornton posted:What's the best way to prepare them with beef? I'm thinking of making some marinade for the beef with soy, garlic, sherry (as a chinese wine substitute)some chili and maybe ginger, then just fry it up, adding the mushrooma at the end, and serve with noodles. I'm not really at home with asian cooking. Maybe add some veg as well? Marinate the beef with a bit of cornstarch, dark soy, white pepper, and sherry. Shouldn't be swimming in marinade, just enough to barely coat the beef. Prep the wood ears. You can also cut some onion, bell peppers or other peppers, and bamboo shoots into matchsticks. Mix together a bit more sherry, some black vinegar, sugar, chile paste (such as sambal oelek), and light soy, with a bit of cornstarch. Don't need much sauce, maybe 1/4 cup max. Mince a bit of garlic, ginger, and scallions. Heat a cast iron or wok as hot as you can get it. Sear the beef and cook to medium, medium rare and reserve. Bring cooking vessel up to temperature again and repeat for all the veg. Then bring up to temp and replace both the meat and the veg and enough sauce to coat.
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Aug 13, 2012 21:38
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Grand Fromage posted:Think of all of us who are thousands of miles from the nearest Jewish deli, and make yourself another god drat sandwich. The revolution is now! #occupypastrami.  RazorBunny posted:I was sure I could use up the entire bushel of peaches I picked yesterday, but after making approx. 3 liters of jam and barely making a dent in the peaches I'm wondering if I bit off more than I can chew. This is a LOT of peaches! Invite some friends over.
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Aug 13, 2012 21:41
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Cheers for the input, Boris and Gravity. I'll report the results after dinner tomorrow.
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Aug 13, 2012 21:44
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CuddleChunks posted:The revolution is now! #occupypastrami. Pandora started playing that while I was making peach preserves. I laughed more than I probably should have.
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Aug 14, 2012 01:03
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Charmmi posted:I have a Benriner mandoline (there is an E at the end otherwise it is an instrument) and I am very happy with it. It comes with 3 blades and a useless handguard. Huh. It's Japanese, I guess from 便利なー ("So useful!" or "Helper"). I was looking over the reviews I could find and they're generally about vegetables and fruits -- is there a specific one I should be looking at for meats?
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Aug 14, 2012 04:06
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I own a benriner has anyone ever used it to slice charcuterie? I'm willing to try for science but I only have some nice salami from Boccalone and the Fatted Calf and I don't think my hands will re-grow if I slice them off in a comic meat slicing accident.
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Aug 14, 2012 04:08
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Chemmy posted:I don't think my hands will re-grow if I slice them off in a comic meat slicing accident. A lot of the pictures I saw of people using them had them wearing oven mitts or something. I'm imagining you being sucked into a demonic slicer from your fingertip to your wrist, ugh. Thanks.
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Aug 14, 2012 04:09
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Is cooking on those pink Himalayan salt slabs a gimmick or does it really add a unique flavor?
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Aug 14, 2012 04:10
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tarepanda posted:A lot of the pictures I saw of people using them had them wearing oven mitts or something. I'm not convinced an oven mitt would stop a blade and also the loss of control worries me, I'm just curious as to if it works or not. I don't want to find out it cuts 1/3rd of the way through.
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Aug 14, 2012 04:11
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I made too much custard-based ice cream yesterday. The leftovers have been through a couple of freeze-thaw cycles and the resulting ice crystals make the texture kind of unappealing. Can I thaw it out and re-churn it, or will that be worse?
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Aug 14, 2012 04:42
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tarepanda posted:A lot of the pictures I saw of people using them had them wearing oven mitts or something. Those are kevlar gloves. They're not that expensive. If you're cheap, split a pair with your left-handed pal.
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Aug 14, 2012 04:46
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Chemmy posted:I own a benriner has anyone ever used it to slice charcuterie? I'm willing to try for science but I only have some nice salami from Boccalone and the Fatted Calf and I don't think my hands will re-grow if I slice them off in a comic meat slicing accident. It'll work but you'll need to move the thing you're slicing from side to side to slice it rather than just pushing it through like you could for a potato or carrot or whatever.
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Aug 14, 2012 16:23
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Aradekasta posted:I made too much custard-based ice cream yesterday. The leftovers have been through a couple of freeze-thaw cycles and the resulting ice crystals make the texture kind of unappealing. Can I thaw it out and re-churn it, or will that be worse? I remember reading you should be able to re-churn dairy based frozen desserts, but it does not work sorbets. I think it was in a Cooks Illustrated article in one of the last couple issues. Something about how the air is trapped and crystal formation with the dairy because of the high fat and protein content it will make a new matrix of air and ice crystals as it re-churns.
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Aug 14, 2012 17:14
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I'm going to be in Minneapolis-Saint Paul on the first weekend of September. Where should I eat? What should I eat?
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Aug 14, 2012 21:44
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Disaster. I cut my foot on a small piece of broken glass at an inopportune moment while cooking my noodles, beef and wood ear mushroom dish. Which left me with overcooed noodles and a bit of a timing mess with the rest of it. I also forgot to buy sesame oil. I't was ok though, and I liked the consistency of thee wood ears. Next attempt will be much better.
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Aug 14, 2012 22:27
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I've got a couple of cheeses from Ecuador. They are very salty and the texture is almost like that of mozzarella. I was wondering if it would be ok to freeze them cause I ain't using them all at once.
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Aug 14, 2012 22:56
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Guacamayo posted:I've got a couple of cheeses from Ecuador. They are very salty and the texture is almost like that of mozzarella. I was wondering if it would be ok to freeze them cause I ain't using them all at once. That all being said, it will certainly be okay in that it's not dangerous from a food safety perspective.
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Aug 14, 2012 23:10
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Cooked beef heart today for the first time. 1" thick strips, 2 minutes on a side. Came out medium well to well done. Guess more heat and less cook time is needed. Such a lean piece of meat!
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Aug 15, 2012 00:26
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Razorbunny, you could make a peach vodka infusion that I bet would taste amazing. Also peach cake.
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Aug 15, 2012 01:23
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jkk posted:I'm going to be in Minneapolis-Saint Paul on the first weekend of September. Where should I eat? What should I eat? You want to go to Our Kitchen and order whatever your favorite greasy-spoon food is that's on their menu. Just make sure you cholesterol is below 150 before you walk in, because it sure as hell won't be when you walk out. The breakfast I had there remains one of the best I've ever had.
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Aug 15, 2012 01:49
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Jenkin posted:Razorbunny, you could make a peach vodka infusion that I bet would taste amazing. Also peach cake. We did a bunch of fruit vodkas a few months back and they just sat around not getting used  I could definitely see the peach nectar I collected being good for making cocktails, though. I chucked it in a plastic tub and froze it, so there's no hurry to use it up.
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Aug 15, 2012 02:41
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Hopefully somegoon can point me in the right direction. My birthday is coming up this weekend so my girlfriend said she'd try to make me pot stickers because they are awesome and I get them at about any place I eat that will server them to me. As we look for recipes I'm starting to think I haven't been eating pot stickers all these years. The recipes have things in them that I don't remember eating (mostly cabbage). Have I been lied to or can I just not find a good recipe? Anyone have a tried and true pot sticker/gyoza/fried dumpling recipe? Thanks!
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Aug 15, 2012 04:13
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n3rdal3rt posted:Hopefully somegoon can point me in the right direction. My birthday is coming up this weekend so my girlfriend said she'd try to make me pot stickers because they are awesome and I get them at about any place I eat that will server them to me. As we look for recipes I'm starting to think I haven't been eating pot stickers all these years. The recipes have things in them that I don't remember eating (mostly cabbage). Have I been lied to or can I just not find a good recipe? Anyone have a tried and true pot sticker/gyoza/fried dumpling recipe? Thanks! They can and usually do contain a bit of cabbage, mostly for texture. As far as tried and true recipe, I cook my jiao zi based on texture and feel. We're you going to use store bought wrappers? If so it's super easy. Just get ground pork (not lean pork). Mix in some minced fresh ginger, garlic, onion, some minced cabbage, scallions, a bit of cornstarch, white pepper, salt, sesame oil, and light soy. Mix thoroughly and keep mixing until the mixture becomes pasty, this will help you get the texture you want. You can also add or exchange shiitake mushrooms, leeks, woodear mushrooms, etc. If you want to make your own wrappers, it's a bit more tedious. About 3:1 flour to cold water and a bit of salt. Depending on your ambient humidity, you might need more or less water. Mix it up thoroughly, knead it a bit until smooth. Wrap it up and let it rest for a few hours. Then portion off pieces a bit smaller than a golf ball but a bit bigger than those big marble things. Roll into spheres then flatten with your palm. Use a roller to roll into a thin disk and stuff with a portion of meat filling. Crimp the edges depending on  level. You can do just flat, or you can pleat them if you so desire.
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Aug 15, 2012 04:29
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Dumplings as found in American Chinese restaurants tend to be something like 98% pork with a bit of onion, garlic, and then some wine/soy sauce. Japanese gyoza tend to be more like 70% cabbage with a bit of pork, onion, garlic, mirin, and soy sauce. Depends on what you want.
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Aug 15, 2012 04:39
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I haven't bought any sort of non-canned food at Wal-Mart in a long time, but I keep seeing commercials and constant product placement on MasterChef about new steaks they have that you can get your money back on if they aren't fantastic. I'm very skeptical, but has anyone tried them?
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Aug 15, 2012 05:02
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