Nappen talked about this on his recent podcast.
I just dont know how this will survive. Im sure the gun groups will file for permanent injunction within 60 seconds of this being signed.
The gun groups should be writing that suit right now ready to submit. FPC, SAF, NJRPC , CNJRPC and s on. I have been donating to all since bruen. the time is now to finish them off once and for all
What role does the meat play in this artform, and if it's somewhere between important and critical how do you ensure you buy a good base product?
Or to phrase this another way, do these extensive treatments make a plain or even sub-par piece of meat very tasty?
I prefer primarily filet mignon fairly rare and don't really do much to it, so for me the meat is critical. I discovered buying the whole tenderloin and butchering it myself most often gave me the best results. (At a price point that wasn't ridiculous.)
I do however get the slow cooking part completely. After pan searing a tenderloin roast I bake it at 250 until it reaches 140 internally. Then when I cut it I have a thin crust of seared/medium meat followed by 98% really medium rare. The way we used to bake one at higher temps yielded 1/3 well done, 1/3 medium, and 1/3 medium rare in the center. Definitely inferior for our pallets.
Hat tip to Alton Brown and Good Eats for that method.