Cooking a Good Everything Else - Page 93 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Yeah its my experience too that it dries really quickly. I think I usually get like 35% weight loss in under a month.

Re: saltiness I use equilibrium cure at 2-3% by weight depending on the product and including the 93.5% salt content of cure 1, so leaving it too long in the cure won't change the total salt level in the final product.

What's an "equilibrium cure"?

I used the salt box method and dredged the trimmed loin in kosher salt and threw it in a vacuum bag with toasted fennel seed, chopped garlic, orange slices and orange juice and then vacuum sealed it.

The last batch I let cure for two weeks (5 bags of around 30#'s total)

I just did another batch last night the same way but I plan to stop the cure after a week.

The last batch dried out in only 2 weeks.

thx for your reply

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05-12-2014 , 03:13 PM

#2302

yimyammer

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FYI: I did a google search and found a good article on equilibrium cure

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05-12-2014 , 08:55 PM

#2303

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I just made that souffle yesterday as well! Yours looks better than mine though.

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05-12-2014 , 09:19 PM

#2304

yimyammer

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I just copied this guy

Off topic: Have you been playing much poker lately? Do you feel like your game is sharp and ready for the WSOP....I'm thinking about getting together some scratch to buy a piece of your WSOP action.

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05-12-2014 , 09:24 PM

#2305

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Yeah I just got back into the game and grinded online a ton since October. Won a bunch on WSOP.com. Feel like my game is the strongest it's ever been. Pretty excited for the summer.

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05-12-2014 , 09:30 PM

#2306

yimyammer

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Quote:

Originally Posted by gobbo

Yeah I just got back into the game and grinded online a ton since October. Won a bunch on WSOP.com. Feel like my game is the strongest it's ever been. Pretty excited for the summer.

When's my deadline for me to get on board?

I'm a little more scatterbrained than normal so regardless of whether I invest, I wish you great decisions and results & just enough luck to get there when you need it!

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05-12-2014 , 09:33 PM

#2307

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Thanks very much! "deadline" as it were is probably right up until the tournaments actually start though if you want to reserve it I'm willing to say it's yours. But I'm in talks with a group who may want the whole thing so I may not have more to sell soon.

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05-12-2014 , 09:47 PM

#2308

yimyammer

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Quote:

Originally Posted by gobbo

I don't want to have you hold a piece and then back out on you, but when if and when I say I'm in I'll be in for sure.

I'm in the middle of negotiating an expensive piece of real estate that is in a great area & could be a great location for a restaurant but its pretty speculative at this juncture and its got my stomach in knots, Once that decision is behind me, I'll know whether I'm in or out.

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05-13-2014 , 02:07 PM

#2309

thethethe

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Screw the real estate....invest in gobbo! Then you can use your winnings to play the restaurant game.

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05-13-2014 , 02:22 PM

#2310

gobbo

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Join Date: Jun 2005 Posts: 15,623

Swimming in gold is harder than you think.

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05-13-2014 , 02:27 PM

#2311

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,684

gobbo so due. free money.

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05-13-2014 , 03:39 PM

#2312

yimyammer

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Quote:

Originally Posted by thethethe

Screw the real estate....invest in gobbo! Then you can use your winnings to play the restaurant game.

Sounds like a plan to me plus it would be a better sweat (at least more fun)

Quote:

Originally Posted by 27offsuit

gobbo so due. free money.

That's what I was thinking

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05-16-2014 , 10:37 PM

#2313

Roy

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I'm really craving beef wellington but have never made it before - anyone know of a good recipe?

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05-16-2014 , 11:38 PM

#2314

gobbo

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05-17-2014 , 02:07 AM

#2315

Phatony

old hand

Join Date: Jul 2009 Posts: 1,317

I prefer herbed crepe or spinach as the wrapping rather than prosciutto but yeh that's fine enough. It's just fillet + duxelle + something to wrap the beef in + puff pastry, you should be able to wing it.

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05-17-2014 , 10:02 AM

#2316

potato

old hand

Join Date: Jun 2004 Posts: 1,573

Roy,

This is a bit of a twist on the classic, but I've made it a few times and it's great: http://www.finecooking.com/recipes/b...ue_cheese.aspx

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05-17-2014 , 03:34 PM

#2317

JockBay

grinder

Join Date: Nov 2012 Posts: 672

Gobbo...great vid...I ****in love Ramsay. He had me laughin the whole video and that recipe looks rather easy and delicious.

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05-17-2014 , 03:38 PM

#2318

gobbo

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I'm not in love with Ramsay in general but he's very charismatic and this recipe in particular looks great. Never made it though. Puff pastry is hard to find around here.

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05-17-2014 , 03:46 PM

#2319

JockBay

grinder

Join Date: Nov 2012 Posts: 672

I was meaning to ask that...I've never even seen that in a store and wasnt sure what it even was. I've obviously heard of it but that's about it. BTW...you out in Vegas for WSOP this year?

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05-17-2014 , 03:47 PM

#2320

gobbo

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It's basically sheets of pastry crust you can buy frozen, thaw out and use like he does in the video.

Yeah I've been in Vegas since late last year playing the nevada sites which are now pretty dead.

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05-17-2014 , 03:53 PM

#2321

yimyammer

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Quote:

Originally Posted by gobbo

It's basically sheets of pastry crust you can buy frozen, thaw out and use like he does in the video.

Yeah I've been in Vegas since late last year playing the nevada sites which are now pretty dead.

That sucks to hear, I was hoping they'd be running satellites to the WSOP events. Not the case?

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05-17-2014 , 03:55 PM

#2322

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

They have some satellites but not many. A weekly main event satellite that gets like 50 people if that (1 seat) and a 1500 satellite every once in a while that I completely forget to play.

Action should increase drastically during the WSOP but probably less so than I used to believe.

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05-17-2014 , 04:04 PM

#2323

yimyammer

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Quote:

Originally Posted by gobbo

That's a shame, it sucks to see how our gov has ****ed up internet poker in the US, they need to crack the borders, quit limiting it to within states and make it legal everywhere, until that happens, I can't see it taking off much except for the largest of states.

I don't know how you guys play full time at casinos, I like to play for a week or so but much longer and I just get depressed. Online was so perfect to be able to play from the comfort of home whenever you wanted, sigh....

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05-17-2014 , 04:39 PM

#2324

Daddy Warbucks

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Quote:

Originally Posted by gobbo

I'm not in love with Ramsay in general but he's very charismatic and this recipe in particular looks great. Never made it though. Puff pastry is hard to find around here.

Thats pretty funny, its available in probably every freezer section in western europe!