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

I've been wanting to make this for a while but needed to source the Veal. Finding a real butcher is not the simplest thing to do in the NW, and then asking them to order you something specific is a tall order.   You may or may not know about my obsession with cured meat, but it's real 🤣🤣🤣. I grew up in New York City's melting pot, and I've had just about everything cured under the roof. So what's changed? About 21-years ago, I quit eating pork for religious reasons, but that doesn't mean I don't miss eating this stuff.  I've made all kinds of cured meats like bacon, Vealcettea (Duck, Veal, and Beef) to replace Pancetta, Salumi's, Salame's, Sausages, Chorizo, Gabagool, and many many more.  Let's get down to the nitty-gritty. Pork has been labeled the other white for an excellent reason. There was a push back in the day to eat less fat, and breeders started producing leaner pigs. Modern-day Pork will never taste that good because it is not m...

This is the maiden voyage of the Hydropro-Plus. Up until now, I have been testing and getting familiar with the features. I love Polyscience products, and I have been using their Chef series Unit since 2009. In 12-years, I've never had an issue, and I use it 2-3x a week.  When the Hydropro emerged from the box, I knew right from the start that it is professionally designed and meant for some serious cooking. Everything about the unit screams OMG!!! The complete design from top to bottom was executed with precision. What convinced me to buy this unit was not only the probe feature but the design. Is it for the home cook? Yes, if you wanted to buy an all-inclusive top-notch Immersion Circulator, look no further than the Hydro-Pro! If you like using SV-Probes as I do, then this is a must-buy. Let me give you some perspective about using probes. I started using SV-Needle-Probes (Thermoworks) about three-plus years ago, and my initial investment for everything was about $400.00. The pri...