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10-30-2013, 11:47 AM | #1 |
Cast Iron Jedi
Join Date: Nov 2004
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I agree it'll be good for everyone, but don't think it'll be bad for restaurants. The expertise and ingredient availability to restaurants is still superior to most home cooks, and people still like to be catered to.
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10-30-2013, 11:54 AM | #2 |
MVP
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Shit man, steak houses are still rolling, and any asshole can throw meat on a flame.
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10-30-2013, 11:57 AM | #3 |
Cast Iron Jedi
Join Date: Nov 2004
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If you look even at our small community on CP and visit a few of the grilling threads, you'll quickly figure out there are a shitton of people that don't know their ass from a hole in the ground when it comes to grilling steaks, and I think we've got a lot of better-than-average home cooks here.
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10-30-2013, 12:50 PM | #4 | |
In Search of a Life
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Quote:
And, since you can freeze the vacuum sealed steak, you can do this in bulk and have multiple meals with almost no time invested. |
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10-30-2013, 01:33 PM | #5 | |
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Quote:
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10-30-2013, 01:43 PM | #6 |
Cast Iron Jedi
Join Date: Nov 2004
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Sous vide does a great job on cheap steak. I've made sirloin sous vide that was every bit as tender as filet mignon.
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08-20-2014, 01:08 PM | #7 | |
Changes pants while driving
Join Date: Nov 2001
Location: Washington D.C.
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Quote:
Cheap cuts seem to work better than more expensive cuts, at least for me. I have the Anova. Awesome machine. Started with basic chicken breasts and steak. Looking forward to trying 48-72 hour ribs and a brisket. |
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08-20-2014, 01:10 PM | #8 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I also made dulce de leche with it, and that was incredible. |
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