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Posts by phatch

See, I bought this 16 pound packer brisket at Walmart for $3.68/lb. Even after trimming off about 30% fat and leaving no fat cap for my purposes with this brisket, it's still a bargain. I made the curry with about 3 lbs of it. Used another 2.5 lbs or so today to make individual beef pot pies.  They freeze well for grab and go lunches and that sort of thing.  And they're filled with stew.        More sweet potatoes, regular potatoes, carrots, celery, onion. Seasoned...
I like sweet potato done in a savory manner much better than I like it done sweet. It lends itself quite well to the seasoning of a curry to my taste anyway.    I also like it with lentils. 
A beef curry inspired by, but heavily departed from, aloo gosht. I went with sweet potatoes and cauliflower. There are tomatoes and onions dissolved in the sauce.  The naan was a sad commercial variety, but better than no naan. Lesson learned.  
The hollow grind is very thin behind the edge which is very good for shallow delicate cuts. But it gets thick very fast at the top of the hollow grind. This creates a lot of wedging in the cut compared to other grinds as a generalization.    A hollow grind is the cheapest way to grind a knife. Least work, least tooling. Now, there are shallow grind heights and high grind height that can affect how it cuts to some degree. And rarer still is a hollow grind on a large...
Too short, too curved, and a hollow grind is a poor choice for the kitchen imho.
 I read that differently than you did. To me it says that 1 minute at pressure gives you flavor EXTRACTION equal to the TIME in fermentation. But not necessarily the flavors that would build in fermentation itself. Just raw flavor extraction akin to--as they point out--juicing. 
It looks to me more like it's the serrated blade he's using that stops it from going through much of the onion. 
 You mean a hot sauce type thing? Most sandwich places have a choice of different sauces in my experience, commercial bottled stuff, and maybe a house sauce. The house sauce is usually a relabeled commercial sauce in actuality. A number of hot sauce sources will custom label or make a specialty sauce as needed.  Mad Dog 357 is very hot, but usually popular in these sorts of places. I've sampled their 357000 and 600000 Scoville sauces. They're good, but oh so hot to my heat...
According to todd wilbur, its salt, pepper, MSG snd a pressure fryer. Pressure fryers are expensive when you can find them. They go through gaskets fast as well.
Pressure Cooker
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