frydad4 said:Every time corned beef goes on sale (like St. Paddy's day), I like to make pastrami.
texas blues said:What I want to know is....
What kind of sick obsessive f**k has a real deal meat slicer in their home kitchen?
muskymojo said:
Umm... the kind that eat meat.
Silly hippies...
texas blues said:Fitty that sammich looks tres bon.
What I want to know is....
What kind of sick obsessive f**k has a real deal meat slicer in their home kitchen?
You sir obviously need a team of doctors around you 24/7 looking after your mental health.
On the other hand chicks dig guys that are cray cray that way.
Never mind and carry on.
OOOOSE!
You mean to tell me y'all DON'T have a slicer? How the hael are you supposed to slice a 4lb ham or roast beef thin enough to see thru in less than 10 minutes? Or a 2 lb block of Tillamook cheddar for sammiches for the week? It even works great for the bakery fresh bread we sometimes get. hahahahahaJoynersHotPeppers said:That is one of the last tools I need in the kitchen....a slicer! Nice sammie for sure.
JoynersHotPeppers said:That is one of the last tools I need in the kitchen....a slicer! Nice sammie for sure.
JayT said:Due to work and family obligations I was unfortunately unable to participate in the Roux-boy throwdown. I had what a thought was a pretty cool entry. Something very different. So here it is. A Tenderloin tip Roux-boy.
Ingredients:
Amorosa Italian roll
beef tenderloin tips
cremini mushrooms
red onion
Jay's Peach Ghost Scorpion
garlic
butter
olive oil
red wine
beef broth
flour
sea salt
cracked black pepper
Rocketman's Theriac sauce
tomato paste
worchestershire
Beemster Gouda cheese
I browned the seasoned (sea salt and cracked black) beef tips in a little olive oil, removed them and added the butter onion and mushrooms. Cooked them down for a while then added the chile and the garlic. I then added the flour to make the roux. The red wine and beef broth to deglaze, then the Theriac tomato paste, and worchestershire. I added the meat back in and brought it all together. Spooned it into the roll and topped with the gouda. Toasted in the oven for a minute and it is done. I ended skipping the trinity since I was adding the Theriac which if you don't know is a garlic, spring onion, leek, and celeriac sauce. It is fantastic to cook with.
No. No. No. I aint talkin about one of them commercial HOBART boat anchors... Chef's Choice 630. The blade comes off. The shield comes off, and the sliding table comes off. Everything wipes down easily with a sponge and a paper towel. It takes less than one minute to clean. Seriously. Very ergonomic and well thought out. The cord even gets shoved back into the cord hole in the body.texas blues said:Slicers fer sher are a great appliance to have and use.
That is until you have to clean them.
Slice us some semi soft cheese or a bunch of tomato's.
Go and finish your other prep or sit down and enjoy a meal.
Now go back and clean the slicer.
You will be hating life as never before.
When I Google Chef's Choice 630 I get the puppy on Amazon.Scoville DeVille said:No. No. No. I aint talkin about one of them commercial HOBART boat anchors... Chef's Choice 630. The blade comes off. The shield comes off, and the sliding table comes off. Everything wipes down easily with a sponge and a paper towel. It takes less than one minute to clean. Seriously. Very ergonomic and well thought out. The cord even gets shoved back into the cord hole in the body.
Easy. Peasy.
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texas blues said:
So says you.
Mr. nonposterofdeepfriedwalleyed po'boy.
Ya' dinna' do no ice fishin' this year?
muskymojo said:
I didn't do as much ice fishing as I wanted to this year, but the few times I did go, the fishing was awesome.
Deepfriedwalleye po'boy... Great idea! Why didn't I think of that? I'm on it. Probably not until the weekend though.
texas blues said:
Hell yeah.
Just make sure its walleye.
No lutefisk po' boy's!
TB no like lutefisk dontcha' know.
HigherThisHeat said:
Tis the season for the corned beef... You know whats comin up shortly...