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cssmd27

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  • Re: Reverse Sear Question

    cssmd27cssmd27
    Rick - Random points from me: 1. When you finish with the low temp part, the steak is technically done and you could eat it then. The sear is just for taste and appearance, although I would consider …
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  • Re: Looking forward to Texas

    cssmd27cssmd27
    What a tragic accident. Glad you are ok and made it through eventually. So, let me ask a practical question or two. With an unexpected 5 hour stop on the freeway, how did everyone handle the bathroom…
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  • Re: Branzino on the egg

    cssmd27cssmd27
    Read this before you go through the effort: https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html Good info to know.
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  • Re: OT - Leaf lard (now w pics)

    cssmd27cssmd27
    I'm pretty sure you're describing the manteca we discussed earlier in this thread and is traditionally used for tamales. If so, that's not leaf lard. It's tan colored and has a significant roasted p…
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  • Re: OT - Leaf lard (now w pics)

    cssmd27cssmd27
    DWFII - Yes, manteca is exactly as you described and sold cheaply at any Mexican meat market and I use it a lot. Mainly for the flavor. It has a roasted pig skin flavor. I think this comes from the …
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