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

Salami Duck à l'orange Fettuccine is probably a better name for the dish but I wanted the name to be avant-garde (Hoity-Toity french word) since this recipe is so unconventional.  Over the years I have come across recipes for Duck a' l'orange but never thought about making it myself until now. The  Hoity-Toity  name was also a reason at least for me not to make this dish. To be honest I am not sure what bothered me about the name but I guess one excuse is as good an another. BTW-this is an old Yiddish proverb that is used regularly  "if you dont want to do something, one excuse is as good as another"   I'm not sure if this really qualifies as Duck l'orange because I'm not using a whole duck and I added Fettuccine hence the name   "Duck a la me" . This recipe came out of left field because I wanted to use my homemade Duck Salami  so donning my yiddisher kop I created what I presume is a unique tasty dish. The only thing I knew about

If you like beef you will love my take on Tri-Tip!!  Although I have a love for beef (normally made from Top Round) I find the amount of fat in the cut deficient. The best of the both worlds in my opinion is the mighty Tri-Tip which has a little more fat than the Top Round Roast Beef. The Tri-Tip has more intra-muscular fat and if you want flavor you need fat. If you are unfamiliar with the Tri-Tip it's a small triangular muscle cut from the bottom sirloin sub-primal section. What makes this Tri-Tip a little different is the rub I use and how thinly I sliced it. Of course I will be cooking this hunk of meat using my Sous-Vide and finishing it off on the Weber Genesis Grill at an extreme temp.   First things first where do you buy a Tri-Tip? I have never seen it at QFC or Safeway but it's always available  at Costco.  Why is it called a Tri-Tip? I am not sure either. I have searched the net and really could not find a great answer. I  can  only specu