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#300608 - 04/11/17 05:50 PM Re: Sous vide cooking... [Re: pondering_it_all]
Greger Offline

Pooh-Bah

Registered: 11/24/06
Posts: 13700
Loc: Florida
Sous vide makes perfect corned beef. I bought three when they were on sale and experimented with two. Turns out 154F for 24 hours is absolutely magical. The third one is languishing in the freezer waiting for its time to shine.
I just found another corned beef recipe I'd like to try, Chef John's Easy Pastrami which certainly looks worth giving a try.

The beef heart is excellent. 24 hours at 79C. I'm going to make gravy with the juices, cube the heart and serve it over rice.
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#300621 - 04/12/17 04:21 AM Re: Sous vide cooking... [Re: Greger]
TatumAH Offline
newbie

Registered: 02/18/11
Posts: 336
Loc: Upstate NY
We are traveling through a gorgeous NC spring, and I am hunting for sliced pork bbq with clear vinegar sauce, (no tomatoes) with sides of hushpuppies, cornbread, and mixed greens. Looking for a seedy looking authentic place with linoleum floors, and a pink pig sign. This may be difficult to find in Durham, as gentrification is getting very advanced.
Delis wtih corned beef are everywhere!
Tat
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#300625 - 04/12/17 08:32 AM Re: Sous vide cooking... [Re: TatumAH]
pondering_it_all Offline
old hand

Registered: 02/27/06
Posts: 6528
Loc: North San Diego County
Quote:
sliced pork bbq with clear vinegar sauce


Boy, that may be hard to find. Eastern North Carolina IS known for the tomato-free sauce but it's whole-hawg barbeque. I think you're going to have to settle for chopped-style.

You'll know the place is authentic if they have 1 foot by 1 foot linoleum tiles. You know, the old kind with asbestos.

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#300636 - 04/12/17 03:34 PM Re: Sous vide cooking... [Re: pondering_it_all]
Greger Offline

Pooh-Bah

Registered: 11/24/06
Posts: 13700
Loc: Florida
Hush puppies at a barbecue place? Is that a Nawth C'lina thing?
A proper hush puppy is fried in the oil after the fish is fried and are nearly impossible to get at a restaurant. Those lifeless balls of fried cornmeal, which probably come frozen in large bags, are simply not hush puppies.

While you're in the South, Tat, pop into a grocery store and pick up a bag of Dixie Lilly brand hush puppy mix. It won't be quite as good as my mama's home made hush puppies, fried in the oil she fried fish in, but it will be closer than anything you can get at any restaurant. Mix it a little bit wetter than the instructions say and fry it up in a cast iron skillet. Hush puppies don't work right if you deep fry them and they don't like being fried in new oil. They need to flatten out in the skillet for maximum crispiness and they need to go a little beyond "golden brown" to a deeper, rich brown. They should be noticeably browner than the fried fish and crunchy when you bite into them.

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#300649 - 04/12/17 07:57 PM Re: Sous vide cooking... [Re: pondering_it_all]
TatumAH Offline
newbie

Registered: 02/18/11
Posts: 336
Loc: Upstate NY
Originally Posted By: pondering_it_all
Quote:
sliced pork bbq with clear vinegar sauce


Boy, that may be hard to find. Eastern North Carolina IS known for the tomato-free sauce but it's whole-hawg barbeque. I think you're going to have to settle for chopped-style.

You'll know the place is authentic if they have 1 foot by 1 foot linoleum tiles. You know, the old kind with asbestos.


Found the right place (complete with pink pig), and sauce, but nothing sliced except turkey(yes turkey WTF) and brisket. Had to settle for having my pork pulled, but having Pabst with it added to the authenticity. The collards with authentic fatback also contributed to the ambience. See below for hushpuppy review.

Tat
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There's nothing wrong with thinking
Except that it's lonesome work
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#300651 - 04/12/17 08:08 PM Re: Sous vide cooking... [Re: TatumAH]
pondering_it_all Offline
old hand

Registered: 02/27/06
Posts: 6528
Loc: North San Diego County
Sounds great. But pulled pork and not chopped? Never been but on the web it looks like it is chopped with a big knife instead of pulled with forks.

You know, I've actually got one of those fiberglass pigs, It's left over from a USDA SBIR grant a partner and I did to study pig fat content while the pig was still alive. Body volume determination by video cameras. We actually built a working prototype but they just expected a paper study.

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#300652 - 04/12/17 08:21 PM Re: Sous vide cooking... [Re: Greger]
TatumAH Offline
newbie

Registered: 02/18/11
Posts: 336
Loc: Upstate NY
Originally Posted By: Greger
Hush puppies at a barbecue place? Is that a Nawth C'lina thing?]

I guess so, as my southern bbq experience started in 1971 when Durham was a sad, tired, tobacco town. Wouldnt have recognized it now. Vogue rated Durham as hippest city in Nawth Carolina

The "hushpuppies" were worse than Greger predicted, corn poon, sans the tang. Looked like elongated shapes squeezed out of a small dog into hot oil. With little tapered ends. Yecch! Not browned enuff and definitively not crunchy at all. Hard to tell them from the fries! But they did soak up some of the sauce to make tasty mush!
Quote:

A proper hush puppy is fried in the oil after the fish is fried and are nearly impossible to get at a restaurant. Those lifeless balls of fried cornmeal, which probably come frozen in large bags, are simply not hush puppies.

While you're in the South, Tat, pop into a grocery store and pick up a bag of Dixie Lilly brand hush puppy mix.


Will do on the Dixie Lilly, if I can find a non-health food, a screw your health, or at least a health-optional store. I will clearly have to go to the dwindling poor areas where hip has not yet struck, but there I have difficulty with the foreign language.

Tat in Durm
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There's nothing wrong with thinking
Except that it's lonesome work
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#300695 - 04/14/17 11:52 PM Re: Sous vide cooking... [Re: pondering_it_all]
Greger Offline

Pooh-Bah

Registered: 11/24/06
Posts: 13700
Loc: Florida
It's okay to chop pulled pork. In a restaurant environment it's just a lot more efficient. It makes sandwich making and portion control easier. It makes it so the crunchy outer bits, lumps of fat, and soft internal meat can be well mixed into a more or less homogeneous blend and a better overall effect. A sandwich made this week, next week, or next year will always be pretty much the same. That's more important for a restaurant than for home cooks.
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