@bman76 it's fine, Elon finds this gap tolerance acceptable.

Charcuterie plan activated. Getting cold this weekend, so a good red will compliment these Texas gems nicely. Cutting the cheddar in half and cold smoking part for an ab comparison. Also, just to eat.
Thanks Stef!

Got the second pumped into my arm. No nsaids (thanks oppo!), no alcohol afterwards (screw you docs!). Here's to being healthy and doing my part to the world getting back to normal.

https://bringatrailer.com/listing/1989-saab-900-turbo-airflow/

Covered in a 50/50 espresso grind of tellicherry peppercorns and himalayan pink salt. Cold smoked from .5C and pulled at 4C (4 hours). Vacuum bagged, blanched in ice water, placed on fridge for 24 hours. Pull from fridge, add to sous vide 54.5C bath for six hours. Preheat grill to 290C. Seat on each side for 20-30 seconds. Fat sides for 45+ seconds (look for burnt fat ends). Remove and slice thinly for a cobb salad.

Five weeks of aging, I'll update as I break it down and cook it. Going to light smoke it. Oven or grill cook?

Trimmings
smoke with herbs de provence, pepper and salt rub

Oven @500f for 18 minutes 275f until 127 internal.

Will update with picture when rested and cut

Rested and cut

French onion soup. Fucking amazing

That is all

@gettingoldercarguy https://www.masterclass.com/articles/how-to-make-consomme#what-is-consomm

@pyroholtz Don't ever go to France to eat. You'll be shocked when certain dishes are served with a meat Jello on the side.

@mr-ontop decent stock with a lot of bone will become gelatin when cooled. Poor stock will remain liquid.

@pyroholtz it's not for everybody

Beef stock done right

@italia Again, it's from a Japanese cow. 100% ? I'm not certain. I thought srf was 100% and a farm in Texas was doing the cross breeding. Either way, it's similar to how iberico is labeled. The fact that it's in America I think is clarified by the "American Wagyu" and not Japanese Wagyu. Jack's creek from Australia labels their wagyu just that and again, nobody has a problem with it. Their black Angus isn't labeled Scottish either. A rose by any other name. I think serve beaten this dead horse of a cow enough. I understand what you're saying, I just don't confuse American wagyu with Japanese wagyu. Nuance is critical.

Have a nice night!

@italia which characters do Japanese use for the American part in American Wagyu?

@italia In that case, it's correctly called American Wagyu, not 和牛. Labeled American Wagyu as well.

https://dictionary.cambridge.org/dictionary/english/self-own

All in good fun.

@chariotoflove Know any good consumer protection attorneys? Personally, I'd consult one just to make sure you know your rights and more importantly when they're in the wrong. A few years ago a dealer pulled some shit on me that'll never happen again.

@italia For the sake of consistency there are various grades of iberico that make the same affronts that should disqualify the very Jamon Iberico label. Anything less than the acorn raised can be 50% iberico. Iirc, red green and white can all be 50%. They don't have to have the same area per animal and the feed isn't regulated. Yet they're still called iberico. For that matter there are iberico (breed) in the US. When I buy that, I don't think it is a bellota raised pig.

I agree that labeling is confusing and should be clarified, but I don't think Italians should be forced to stop calling their tomatoes tomatoes due to origin of the species.