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Posts by Mezzaluna

Welcome Chef Andrei! We are delighted to have you with us and hope you enjoy taking part in the discussions here. Your creativity will be a good addition to the site, and perhaps we can add to your creativity as well.   Besides the discussion forums we have cooking articles on many topics, reviews of cookbook and equipment, photo galleries and more. Please let us know if we can assist you with the site or anything else.    We look forward to hearing from you often and,...
Jessarae, we hope you will!    Welcome to the community. It's good to know you've already gotten valuable information so quickly and easily. The members really are the wealth of this site.   But we also have excellent cooking articles, cookbook and equipment reviews, photo galleries.... there's a ton of good stuff here! Take some time to browse around; use the search tool if you like. We have about 14 years' worth of discussions and content here, so searching is a good...
Ed, I have no clue who Sy Ginsberg is!   I do know the difference between kosher and kosher style. My reference was only to flavor. Of course, I'd much rather use an electric slicer! But we don't have one at our small temple and I'm not going to buy one myself. (I can't imagine the slashed fingers if we put one in our temple's do-it-yourself kitchen!!!  To say nothing of the poor clean-up job and attendant sanitation problems.) So if I end up doing this, I'll slice it by...
I agree! I sliced it while still hot, but the knife was really sharp and I was able to slice it very thinly. I have an electric sharpener because I have no training or skill with stones; I'm a home cook. 
I have a 7 pound flat cut. I'm going to simmer it 3 hours, let it rest 15 minutes (minimum), then slice it thinly. I have a granton edged slicing knife. I'll leave some unsliced and slice that when it's chilled, just for comparison. I have a FoodSaver so I'll vacuum some of it for the people who will need to taste it and decide if it could possibly be used, or if we have to spend twice the amount or more and buy it from a deli. Personally, I think it's pretty good. This is...
Somewhere on this site (remember, we're well into our 13th year!) there's a thread with links to horrendous 1950s and 60s cookbooks, with outrageous, sometimes sickening recipes made with the most highly-processed ingredients known to humankind. They're American publications, of course! If someone can come up with that thread or a link to the site that has those cookbooks, I'd love to laugh myself to tears once again! I think I provided some of the links myself. Just goes...
Welcome to Chef Talk! You'll find plenty of good information here, and plenty of people who've walked the same path and who can give you insights into the pitfalls and pleasures of this endeavor.   We have much more beyond the discussion forums, including excellent cooking articles and some superb photo galleries. The site has been running for over 13 years, so there's a great depth of information here; you'll want to make good use of the search tool to wend your way...
Sounds like you hit the spot, Teamfat!  
I may need to provide kosher-style corned beef for a deli dinner. I could use some help figuring out shrinkage. I want to figure something like 1/4 pound per sandwich (that seems okay doesn't it?) but I'm not sure how much a wet-packed corned beef shrinks after simmering. Is it as much as 50%? More?   I can get decent corned beef (Sy Ginsberg) at Costco for $3.89/pound. Also, can it be frozen in the package before cooking, in the brine? Or is that a no-no? I'm never sure...
Oh, no! Oh, yes.... I put my first meal on the table 50 years ago, at age 10 or so.  We didn't eat much processed food in our house. My mom didn't cook with Velveeta, cream of fill-in-the-blank soup, prepare casseroles with crushed potato chips on top or deep fry anything- as much as I wished she had! We ate oddly, eclectically for the time. But here are some suggestions, if it's an informal gathering, based on your location (Salt Lake City, Utah USA):   Velveeta...
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