GastroKitchen

Corn Beef.

Made corn beef from scratch. In the pursuit of the perfect Ruben so fare I have made my own sauerkraut which takes a month but is worth the time. The corn beef is fun to make and smells better than the fermenting cabbage. I have been looking as to how to do it. I corn beefed some tong before in the idea of I will use the hole animal thing it was good but this is the perfect Ruben we are talking about, Series Business. No tong for the perfect Ruben I used Brisket thinking the meat would be sweater. Got a Corn Beef Cure from sausagemaker.com Cure for 24hrs for every inch, The Brisket is three inches. Time to Smoke it. I use apple wood chips and hot smoke till 125F. I will trim off the fat slice thin. It is Good.

The New Line.

I didn't see an immersion thermal circulator or the ( Fluffer ) on stations before this past year.  The culinary world is changing a lot. It is almost like cheating, we have gotten so many great comments on steak.  Sous Vide in Butter on pick up herb salt,  cook on Pecan wood grill,    Done.

Photo By. Jenny Quarles

The Cheaper Fat Duck.

I jest got this book in the mail I have been waiting for this one for some time.  The old one was about $150, That's to much for me to spend on this Great book, I did read some of the book but never had the chance to get my head in it. The thirty five dollar price made that possible.