IMO, a Netflix Must Watch

HeavyG

DoubleEgger said:

That chick used a 1/4 cup of salt on one beef rib.  A teaspoon of Kosher salt has about 1800 milligrams of sodium. Upper daily limit is 2300/day. Those ribs easily had 20,000. 

How much of that salt do you think was actually absorbed into the meat and thus consumed by eating?

DoubleEgger

HeavyG said:

DoubleEgger said:

That chick used a 1/4 cup of salt on one beef rib.  A teaspoon of Kosher salt has about 1800 milligrams of sodium. Upper daily limit is 2300/day. Those ribs easily had 20,000. 

How much of that salt do you think was actually absorbed into the meat and thus consumed by eating?

About 100x what I use. 

HeavyG

DoubleEgger said:

HeavyG said:

DoubleEgger said:

That chick used a 1/4 cup of salt on one beef rib.  A teaspoon of Kosher salt has about 1800 milligrams of sodium. Upper daily limit is 2300/day. Those ribs easily had 20,000. 

How much of that salt do you think was actually absorbed into the meat and thus consumed by eating?

About 100x what I use. 

So, just guessing.

How much sodium do you think is actually absorbed by fish cooked via this method (which use about 4 cups of kosher salt?

If that beef rib frightened you I'm guessing this will cause you to faint.

Grillin_beers

I just finished the series and feel like I learned something each episode.  I have never even thought of grilling rice balls but I’m going to have to give it a go. BTW she has updated her website with recipes from the show.  https://www.saltfatacidheat.com/cook-the-recipes/

Dobie

It’s got salt in the first word of the title sooo....

GrateEggspectations

DoubleEgger said:

HeavyG said:

DoubleEgger said:

That chick used a 1/4 cup of salt on one beef rib.  A teaspoon of Kosher salt has about 1800 milligrams of sodium. Upper daily limit is 2300/day. Those ribs easily had 20,000. 

How much of that salt do you think was actually absorbed into the meat and thus consumed by eating?

About 100x what I use. 

Maybe this is what’s been holding you back from becoming a world-renowned chef. 

GATraveller

Grillin_beers said:by

I just finished the series and feel like I learned something each episode.  I have never even thought of grilling rice balls but I’m going to have to give it a go. BTW she has updated her website with recipes from the show.  https://www.saltfatacidheat.com/cook-the-recipes/

The focaccia! Yes!! 
Thanks for the heads up. 

Brisket_Fanatic

GATraveller said:

Grillin_beers said:by

I just finished the series and feel like I learned something each episode.  I have never even thought of grilling rice balls but I’m going to have to give it a go. BTW she has updated her website with recipes from the show.  https://www.saltfatacidheat.com/cook-the-recipes/

The focaccia! Yes!! 
Thanks for the heads up. 

@c@caliking it’s kinda of funny as the recipe posted says to use plain old AP flour but specifies the brand of salt to use.  

DoubleEgger

GrateEggspectations said:

DoubleEgger said:

HeavyG said:

DoubleEgger said:

That chick used a 1/4 cup of salt on one beef rib.  A teaspoon of Kosher salt has about 1800 milligrams of sodium. Upper daily limit is 2300/day. Those ribs easily had 20,000. 

How much of that salt do you think was actually absorbed into the meat and thus consumed by eating?

About 100x what I use. 

Maybe this is what’s been holding you back from becoming a world-renowned chef. 

Or high blood pressure... your call. 

JohnInCarolina

HeavyG said:

DoubleEgger said:

That chick used a 1/4 cup of salt on one beef rib.  A teaspoon of Kosher salt has about 1800 milligrams of sodium. Upper daily limit is 2300/day. Those ribs easily had 20,000. 

How much of that salt do you think was actually absorbed into the meat and thus consumed by eating?

To me it looked like a pretty standard dry brine. 

SciAggie

caliking said:

This is turning into a problem. 

Still cant get that focaccia out of my head, and then it was joined by that ragu and pasta. 

Homemade pasta, tossed in homemade pesto. With chopped lamb ribs that I made recently. 


I had forgotten how good homemade pasta tastes!

Very nice! I’ve been working on homemade pasta recently. 

SciAggie

caliking said:

GATraveller said:
Yes! Homemade pasta is night and day from commercial. Looks killer. 

I'm with ya on the focaccia - it's haunting my dreams. 

 I think I've figured out some parts of the recipe, from watching that part a few times, and based on the way the dough looks and handles:
-350ish g (or less) flour
- 70% hydration
- long fermentation. Maybe cold fermented in the fridge for a day or two? The way the dough holds the dimples made by their fingers means its been proofed for a while.

Still haven't figured out what is meant by "hard" and "soft" flour, and what proportions. They mention malt extract, but I wonder if that is sprouted wheat flour. 

I've checked out many recipes on the interwebz, and nothing looks quite like what they made. So I guess I'll keep working on it

I “think” hard flour referes to high protein bread flour and soft flout to AP flour of lower protein content. 

milesvdustin

I got halfway through the first episode and gave up 

caliking

SciAggie said:

I “think” hard flour referes to high protein bread flour and soft flout to AP flour of lower protein content. 

Thanks. That makes it easier, since I usually have both of those in stock. 

And the pasta venture was the first in over a decade, so I've got a ways to go I added 2 eggs, and the protein from the whites seemed to make the pasta kinda "springy". I'll try adding 2 extra yolks next time and see if that helps. 

caliking

Canugghead said:

Don't have netflix and the episodes are not available on Exodus yet, can't wait to watch them.
Thanks @caliking for the kind words. Here's a short footage of the place. What's not shown is the soy bean getting moldy in a dark room, prior to fermenting in the vats.
https://www.youtube.com/watch?v=Aj_GVA2toFQ&index=5&list=PLJ4JjGZDldHBhhpXV9Wnsra5rRVt8ZvBV

Thanks for the link, Gary. It brings back memories of an afternoon well spent with your kin

And I consider myself more special than the journalist, since I was given a tour by the owner himself!

Phaqallyall

Some of you have the attention span of gnats. 

GoldenQ

Loved the book and still rereading it but the episodes left me thinking she uses too much salt and is very heavy with all seasonings foe me with high blood pressure. This book and meathead are my two favorites