What are you eating?

[Ed Anger]

A sausage and egg biscuit(NO CHEESE) from Tudor's Biscuit World. 

Dude, I LOVE that place!  They have them in Dayton?

Xenia. I wish the franchisee would expand a bit.

We could start a Languish franchise....

...right across the street from the Languish Tilted-Kilt franchise.

I will NEVER, EVER work in a restaurant again.

[Caliga]

Dude, srsly?  Just be a silent partner.

[Ed Anger]

Dude, srsly?  Just be a silent partner.

And watch others fuck it up and flush my cash down the can? IT DOESN'T WORK LIKE THAT.

[The Brain]

Dude, srsly?  Just be a silent partner.

And watch others fuck it up and flush my cash down the can? IT DOESN'T WORK LIKE THAT.

Gordon Ramsay will save you.

[Tonitrus]

Dude, srsly?  Just be a silent partner.

And watch others fuck it up and flush my cash down the can? IT DOESN'T WORK LIKE THAT.

But....boobies in plaid, and biscuits. 

[Ed Anger]

Dude, srsly?  Just be a silent partner.

And watch others fuck it up and flush my cash down the can? IT DOESN'T WORK LIKE THAT.

But....boobies in plaid, and biscuits. 

I don't need to spend much to see that.

[fhdz]

I just ate some leftover stew. I made the stew yesterday. It's the best stew I've ever made.

This is my Hemingway food post.

[MadImmortalMan]

I just ate some leftover stew. I made the stew yesterday. It's the best stew I've ever made.

This is my Hemingway food post.

That kind of thing is often better the next day.

[fhdz]

I just ate some leftover stew. I made the stew yesterday. It's the best stew I've ever made.

This is my Hemingway food post.

That kind of thing is often better the next day.

Oh, it's almost always better the next day. I love my crockpot.

God, what a sad life I have now. Maybe I should shoot myself in the face like Hemingway

[Caliga]

I had lamb bacon for the first time ever this morning.

[Caliga]

Eating sushi (tuna roll) now.

[MadImmortalMan]

The pastrami is done curing. I rinsed it off completely, rubbed it with garlic and covered it with pepper and coriander. It's in the Akorn now to smoke for a long time. The curing process is interesting. It produced a couple cups of water that was pulled from the meat. It also made the brisket hard. I didn't cut any to see if the nitrite did it's job and gave it that nice red color inside, but I'll find that out soon enough.

[MadImmortalMan]

It took 5.5-6 hours on the smoker to get my pastrami up to the right temp. I'm finding that this thing cooks everything just a bit faster than most smokers.

So anyway, it turned out with a nice red inside the way it's supposed to with a spicy pepper crust. I sliced a little bit off to see. It's pretty salty and spicy. Tonight, I'll experiment with a couple ways to treat it for the last step. Katz steams theirs for three hours I think. I might try putting a chunk in a crock pot on a rack with some water under it. Last night I took a tiny bit of the piece I cut off and nuked it in a small bowl with some water. It essentially turned the water into a rich salty beef jus. I sopped that up with some bread and ate it. Really flavorful but very salty.

I think I'll also try soaking some slices in cold water for a little while to cut the saltiness down. Maybe four days was too long to cure it. If the thickest part of the brisket is cured all the way through, I'll test curing half the time next time.

[MadImmortalMan]

Well I've put the entire brisket through the slicer and I've got a mountain of pastrami now. I was overly worried about the saltiness. (The piece I tested was from the very tip of the brisket flat and saltier than the rest.) I should add up what I spent on this to see if it's worth it to do it this way or just buy it. The quality is definitely better than the average supermarket kind, I think.

[Ideologue]

A sausage and egg biscuit(NO CHEESE) from Tudor's Biscuit World. 

Dude, I LOVE that place!  They have them in Dayton?

Xenia. I wish the franchisee would expand a bit.

We could start a Languish franchise....

...right across the street from the Languish Tilted-Kilt franchise.

I will NEVER, EVER work in a restaurant again.

As an owner, I actually think I would totally love to work in a restaurant again.  It's exercise, free (well, available) food that you presumably like, it's bossing people around, it's feeding people which is a far more direct and less ambiguous social good than I currently provide, obviously contributing to net utility.  I could have a self-righteous vegetarian section on the menu.  There are teenagers to sexually harass.  It's got it all.