Kosher Dosher...“I am a culinary Heretic"

What should I call this post? A rant? An opinion? Informational? This may be my way to start the new year with something meaningful and helpful. You be the judge. One of the best cuts of Beef has to be the Ribeye!! The beefiness is undeniable. What's also indisputable is the different methods of cooking this hunk of meat. Some are good, and some are bad. The bad ones really stand out to me.   I've read countless posts that discuss Time/Temperature with religiosity. An orthodox or dogmatic approach to Sous-Vide is counter-intuitive if you ask me. Sous-Vide cooking is ultimately intuitive, meaning everyone has to zero in on what works for them. This comes with trial and error as to what they think they like. Nothing is black and white because there are too many factors to consider. If you are anything like me (most are not), you will cook a ton of meat and figure out what works and does not. Will there be failures along the way...YES.   You have to approach

Leek & Porcini Hodgepodge Filet of beef is probably a more accurate title but I thought it was too long. Hodgepodge is a great name because it describes this dish perfectly. This dish has the butt and tail end of the beef tenderloin as an ingredient. This cut of meat is certainly not a requirement for this recipe but I had it so what the heck. I decided to make this dish out of necessity. I had broken down a beef tenderloin to make a special  Salame  which only required the center cut  section. The butt and tail end were left over and I decided to use them to make something worthy.  From the picture above you can distinguish the different sections of the Tenderloin.  Another component to  my fabulous Hodgepodge is  the addition of my  Lamb Prosciutto .  Without this ingredient this dish would have only been delicious and not exquisite. These were the ends of the Prosciutto that were not sliced up.  One of the first things I did was to re-hydrate my 3 oun