Blog Archives

Corned Beef – Sous Vide Edition

I used a vacuum sealing bag to corn the brisket.  Morton’s Tender Quick plus various spices made up a dry rub that was spread on both sides before sealing.  I gave it a week before removing the meat, rinsing the excess salt off, and resealing in another bag.I was shooting for 10 hours at 180 degrees per a recommendation by  J. Kenji López-Alt at The Food Lab.  He does a lot of good work over there and I highly recommend the site.  Alas, the bag appeared to be failing in that very hot water bath after a few hours so I pulled it out, cut it in two, and resealed for another go at a reduced temp.  I let it go overnight at 155 degrees, and fared much better.This is one of the halves after a day in the fridge to firm it up for slicing.  I think the other half will go to the freezer in the same bag it cooked in.I need a recipe for thousand island dressing – that’s the only thing on the plate I didn’t make, bake, ferment, or pickle.


Farmer’s Market

20150912_102111 (1600x1060)A front came through and dropped the temps to a very comfortable level so we decided to give the local farmer’s market a visit.20150912_102131 (1600x1060)I don’t think I’ve ever seen these little orange tomatoes – sun sugar is the name on the card if you can’t read it in the photo.  Everyone had zucchini!  LOL20150912_102150 (1600x1060)I had to bite back a giggle when I read the product name on the sign behind her – “MommaBear’s Goat Milk Soap”.20150912_102223 (1600x1060)Not too many dogs this time, and I was using my cell phone in the bright sun so I passed on a few shots I might have gotten with a viewfinder camera.20150912_102307 (1600x1060)Lots of green beans, and this vendor had a good looking basket of yellow beans, I bought some of each.  I think I have some kidney beans to make a three bean salad.  Yum!20150912_102343 (1600x1060)These guys have been there every time we’ve gone and they always have great looking produce.  I bought some of those tomatoes you see on the end of the counter to the left and several cucumbers.  The tomatoes and cucumbers were going to go into a vinaigrette together with a sliced Vidalia onion but the cucumbers were so pretty I went another way with them:20150912_123121 (1600x1060)If I had known my own mind in time I would have looked for fresh dill but I made do with dried dill I had on hand.  These are a simple refrigerator pickle recipe, 2 cups water, 2 cups white vinegar, 1 tablespoon each of salt and sugar along with sliced garlic, a bit of turmeric, and the dill.  A couple of good pinches of dill, maybe a tablespoon.

Sammich Pr0n – Reubens

DSC_8202 (1600x1060)Did I mention my new meat slicer?

Mmm…corned beef on rye

I’m a day late on this, the rye wasn’t as fresh as I would have liked, so I toasted it.  I boiled the corned beef brisket for three hours this morning, then chilled it to make the slicing easier.  I thought about dragging the electric slicer out but the brisket was so small I decided to just go with a knife and a board.  I took a bunch of pictures from every angle and elevation but I think this one pretty well captures the essence: