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

The Ribeye, one of my favorite cuts, happens to be very prevalent in the groups, hence my inclination to use it as my muse. This prompted me to make another post on Equilibrium Processed Proteins.  I've written a lot on EQ processing and Delta-t cooking , but I am finding disparate methodology, which inspired me to write another article on this method.  When I come across posts relating to time, I always attempt to answer but always suggest reading Dr. Baldwin's book on SV. Before attempting this cooking method, the required reading should be  "A Practical Guide to Sous-Vide Cooking by Dr.Baldwin."  but sadly, out of ignorance or not knowing it's available, people skip this essential information. How about those nifty apps that can help with times and temps? Conceptually apps are incredible, but they fail to operate as advertised. See my article Sous-Vide Apps & Guides "Should you use them" I've come across many posts that don't understand t...

Pasta c'Anciuova e Muddica Atturrata (Sicilian Pasta With Anchovies and Toasted Breadcrumbs) Over the many years of making this recipe, there have been many adaptations. The modifications were based on my mood and what was available at the store. Just a few weeks ago, I decided to write it all down for a friend, " Spaghetti Alla Broccolini & Calabrian Peppers ."   It's a relatively easy dish to make, and prep work is not too bad if you have fast knife skills and have sourced all the ingredients. But what do you do when you're craving Pasta but have no time and don't want to go to the store? I reflected on what I've done in the past to facilitate recipes and make them streamlined and efficient, and then it occurred to me what to do. I can create an Italian Fast-Food-Recipe that can be used at a moment's notice. The time it takes to boil Pasta plus 5-Minutes you can have an upscale Pasta Dish.   When I make this Pasta-Dish, sourcing the ingredients, ...

Over the years, I've made my fair share of Ribs and decided I would make them again but with a modified Temp and Time. Sourcing Short Ribs in the NW is not easy, so I hope this new T and T will turn out well. I'll provide you with a few links if you want to read about past cooks.  I made Flanken Beef Ribs,  and I used 144f at 48-Hrs, and they turned out spectacular. They turned out very well because of the seasoning I used, and the overall mass was small. I smoke them until an internal temp of 160f.  Sous-Vide Short-Ribs Asian Style  was cooked at 158f for 18-hrs. The goal for these was to have a texture that resembled a nice steak and overall feeling you were eating a Ribeye. The smaller mass made the T and T perfect. I think smoking them until an I.T of 170f really helped with some more fat rendering.  These were processed over 9 years ago , and I think they may have been the second or third batch I made.  Anyhow They were cooked at 131f at 48-hrs. Not t...

(OP-2017)- I was first introduced to Knoblewurst when I was a wee tot. My family frequented  My father was a lover of Knoblewurst. The world began and stopped with this tasty garlic sausage. I don't recall him ever eating anything else at Katz.  Maybe a Knish and maybe a pastrami sandwich but most of all, it was all about the Knoblewurst. He was old school when it came to eating Knoblewurst, too meaning nothing fancy, just slices of Rye-bread, mustard, and that glorious heavenly, heavily infused garlic sausage. I believe I've only eaten it maybe a dozen times. For me, it was about the Hotdog and Knish. That being said, I nibbled off my Mom and Dad's plates often. My Mom loved the Pastrami. I always remembered her ordering it from one of the cutters at Katz and always asking for more fat. Yea, everyone has a favorite cutter at Katz. It's not uncommon for people to wait in long lines to get the cutter they want to make their sandwich.  I chose the clod b...