5881
Still waiting on the W grind. Two cuts for the price of one!
Still waiting on the W grind. Two cuts for the price of one!
58835880
We should start calling wide bevels a V grind
5881
Still waiting on the W grind. Two cuts for the price of one!
5884
Hardened aebl cladding, carbon core, 1 week sulfuric etch. Two blades for the price of one. A lot to handle.
...
58845883
I appreciate that this thread is mostly jokes and sarcasm, But I've got an anti-flat crusade to keep up... While this would work for low bevels like Takeda, it'd just reinforce the idea that flat is desirable leading further people away from the glories of hamguri
5881
H grind, and K grind when?
5893 #realkniveshavecurves5883
I appreciate that this thread is mostly jokes and sarcasm, But I've got an anti-flat crusade to keep up... While this would work for low bevels like Takeda, it'd just reinforce the idea that flat is desirable leading further people away from the glories of hamguri
5,8945890
Sure. Just remember, TF grinds are spoken for.
Hamaguri chowdah, wicked good5883
I appreciate that this thread is mostly jokes and sarcasm, But I've got an anti-flat crusade to keep up... While this would work for low bevels like Takeda, it'd just reinforce the idea that flat is desirable leading further people away from the glories of hamguri
Point blank range?5,895
Which maker is going to use the 'PBR' grind?
5,899Point blank range?
"Heineken?! heck That Sh*t!"Which maker is going to use the 'PBR' grind?
Peanut butter and rodent sammie?5,899
Sure, let's go with that, instead of beer or bull riding
5902
Commissioned 4 projects around the same time. The person who started from iron sands still managed to ship first. Everyone else is slacking.
5905
What do I do with a 6.5lbs sirloin tip roast by tomorrow?
I’ve seen recipes to SV for 4 hours, 24 hours and 36 hours.
I’ve also seen to just cook it as a pot roast and treat it like a chuck roast.
Thoughts? Suggestions? I need it ready in about 30 hours lol
59075906
The very first thing I would do is immediately remove it from the package, sprinkle it all over with salt, place it on a rack and put it in the fridge. 30hrs is a good amount of time to allow some absorption.
Then I'd probably just cook it like I would any other beef roast - Sear the outside on the stove top (or hot oven if too big) and then drop down around 300F until done. Probably take around 1.5hrs I'd think, give or take.
Alternatively, I'd grill/smoke it. Could go a couple ways here but easy it would be to sorta mimic an oven and come up to 300-325. Probably 2-3hrs here I'd guess.
Be sure to pull it from the fridge around an hour before whatever method you choose.
5907
This is what I figured would be fastest.
Do you think braising it like a pot roast makes any sense? I know the fat content is significantly lower so I’m not sure.
Usually in a Dutch oven I just do veggies / tomato paste / deglaze with wine & broth then add the meat and leave it at 275 for like 4 hours for a 4lb chuck roast
5905
What do I do with a 6.5lbs sirloin tip roast by tomorrow?
I’ve seen recipes to SV for 4 hours, 24 hours and 36 hours.
I’ve also seen to just cook it as a pot roast and treat it like a chuck roast.
Thoughts? Suggestions? I need it ready in about 30 hours lol
Yeah was trying to avoid roast beef but it seems that this is what the cut is for.Sous vide for 24 hours will get you a very tender roast beef, good for sandwiches. Easy is throw a packet of onion soup mix in the bag, vac and cook at 134F for 24.
5909
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