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

When I first had the inkling to write about Sous-Vide-Apps and guides, I thought they were unworthy. Except for Dr. Baldwins tables, I've found Sous-Vide Apps and most guides untrustworthy. After exploring Apps and guides, the scene from Thor popped into my head. I loved this movie.  I've written previously about Apps, and I will provide some links down below.  Hydro-Pro Mini Review  The Tale of three Ribeyes I used two Ribeyes for my muse that were almost equal in weight and thickness. Using electronic calipers ensures accuracy, which was used to measure the thickness and for probe placement.  I will not include much detail about the process used to make these Ribeyes because this post has a different subject matter. However, I must admit they were scrumptious.  If you are curious about specifics, I wrote about this method here.. " Sous-Vide Clash of the Ribeyes (Delta-T vs. Equilibrium) Click on the image to make it bigger.  This chart is just a fraction ...

The star of this dish is my very own Bavagool . I created this cured meat to mimic the very famous Gabagool . If you've never heard of Gabagool you might know it's alias Capocollo. Gabagool is the NJ and NY way of pronouncing this incredible meat. Just google Sopranos and Gabagool.  Since I don't eat Pork I created this cured meat using Beef. Bavagool eaten by it's lonesome is amazing but serving it with other dishes is just over the top. Creating unique recipes to go along with this cured meat is also a lot fun. Anyhow Pasta goes with just about everything and so do sauces. Using the end pieces of the Bavagool which contains a lot of fat will make for a great base for the sauce. The fat will render down and add tremendous flavor to the overall dish. This post is not exactly a recipe but more liken to a food diary entry. I like to occasionally record moments like this for posterity. I will most likely make this dish again but will not follow this...

Have you ever had one of those moments when you make one thing and several things evolve from the original idea? Yea, these are one of those times. Inspiration comes to me often and when it does I go to work. While making Jerky with an Asian flare I surmised that this sauce could be used for other recipes with a tweak or two. I can add this or subtract that and voila Kodoshian Sauce was created. This sauce is great on just about everything. From stirfrys to marinating chicken, beef, and hot wings to all sorts of things. If you want to you can add fresh ginger, garlic, pineapple or galandal. You can use this sauce as a base to create other magnificent things. In this post I will show you what I did......Dang I need to make some Hot Wings with this sauce too. Heck maybe next week or so. No Asian dish with be complete without Daikon and Carrots. This is such an easy brine to make. Boil all the ingredients above and pour over the julienned Daikon & Carrot slaw...