Recent content by linecook06

a good cast-iron sear, stone rare; sliced thin with a sprinkling of fleur de sel, maybe some dried porcini dust. a nice chateau neufdepape, that's ****ing heaven.

the only thing that would change for a smaller roast would be the amount of time required to crust. since the meat comes up to 160 so slowly it won't dry out if there's significant mass.

I've worked a ton of buffets...had to endure the legions during easter buffet on the omelete station, and I've carved plenty of prime rib. the way to achieve the perfect professional prime rib is with an alto-sham, a hot-holding box that is usually used for keeping plates warm. With variable...

it makes decent grind, but like others have mentioned it's a great slow cook cut. navarin with a nice creamy polenta...makes my day.

other away around. the seed is called annatto. achiote is a flavored paste made from processing annatto seed with aromatics and spices. personally, I think annatto has an immediately recognizable aroma...especially in coral oil.