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  #21  
Old 12-11-2018, 02:35 PM
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Originally Posted by A1food4u View Post
theres a little corner butcher shop a couple miles from my home... a phone call and three days notice gets me just about anything I want.... sounds like you need one of those
Ask your guy if he can ship to West Texas..... LOL



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  #22  
Old 12-11-2018, 04:29 PM
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Ask your guy if he can ship to West Texas..... LOL



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Will do, sent a few steaks to Vegas once cost $78 to ship...
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  #23  
Old 12-12-2018, 02:51 PM
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Quote:
Originally Posted by A1food4u View Post
theres a little corner butcher shop a couple miles from my home... a phone call and three days notice gets me just about anything I want.... sounds like you need one of those
Asian chicks?

Saw people cooking in a mason jar/water bath, is this sort of the same thing?
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  #24  
Old 12-12-2018, 03:49 PM
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Originally Posted by Lizard King View Post
Asian chicks?

Saw people cooking in a mason jar/water bath, is this sort of the same thing?
That sounds more like canning to preserve a particular food for an extended shelf life.
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  #25  
Old 12-12-2018, 04:02 PM
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Originally Posted by Lizard King View Post
Asian chicks?

Saw people cooking in a mason jar/water bath, is this sort of the same thing?
Nope.... old polish family, been there three generations now

And BLM is right, that was canning, the theory there is to cook the product to a safe temp, then you seal the jar and as it cools a vacuum forms inside sealing the jar against air and spoilage...
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  #26  
Old 12-13-2018, 06:21 AM
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I know how to seal stuff in jars, i'm a ginny and made sauce my whole life. Saw someone shoving meat in a mason jar and cooking in a water bath, gotta find it.

On the other hand, just got a 40in smoker...
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  #27  
Old 12-13-2018, 08:14 AM
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on youtube, saw a video where a food blogger goes to a Ramen Joint and the chef use a huge chunk of short ribs and confied it in 100lbs of beef fat for then getting it steered in the oven
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