Make lots of extra and freeze it. Saves a bunch of time, especially when you make shrimp etouffee next week Man, that is some fine eating, and an awesome presentation as well.Starting the roux now.
Thanks! Having my in-laws bring us another 30 lbs of shrimp from Gulfport MS, headed, bagged, and frozen right off the boat is definitely a big plusI was weaned on shrimp and or crab gumbo down in Mobile, that looks excellent
Would love to, but alas it won't last that long! I swear I could eat this stuff three meals a dayMmmm, Travis, gumbo sounds really good right about now! Send me a quart, would you?
Slicers are "feast or famine." Either put out very big dollars or settle. I've not yet seen a competent slicer for home use; the motors are weak. Mine was $200 and it did pay for itself, I'll say that much, but I wouldn't recommend mine.Do any of you folks have meat slicers you recommend?
Do not buy a mandolin. They work for a bit, then you lose parts of your fingers. Best to search hobart on craigslist or similar.Trying to create a deli style roast beast with an eye of round. Super lean. Dry rub for only a couple of hours, then on to the smoker. Will chill and slice once done. Do any of you folks have meat slicers you recommend? I will be doing this manually, but may want a decent slicer.
I agree. I'm good with a knife and maybe even better with sharpening one, but at some point, a real slicer is needed. Especially with shaving meat.You can slice thin with a very sharp knife, and patience. I've done it with bacon. But no matter how careful, it wasn't the thin slices I was looking for.
Agreed. If I could buy a decent one for $200 I might; but I'm pretty sure there is no such animal. My parents gave me their home use unit when they down-sized to Florida. I used it a couple of times, thought this isn't worth it, and stuck it on a shelf in the garage. A few years later realized I haven't used this in years, I tossed it in the trash. A professional deli slicer is huge; and even used will cost you an arm and a leg.Slicers are "feast or famine." Either put out very big dollars or settle. I've not yet seen a competent slicer for home use; the motors are weak. Mine was $200 and it did pay for itself, I'll say that much, but I wouldn't recommend mine.
If you have a LOT of space in the kitchen, I'd recommend a used, industrial slicer.
There's too much focus on profit by the manufacturers and not enough demand for a proper home slicer.
A sharp knife can work wonders.So I cooked this cheap piece of beef so I could chill it then slice it really thin fo sandwiches. But I sharpened all my knives yesterday, including sharpening my big slicer for the first time. So when the meat came off I had to slice some of it while hot just to taste it. The freshly sharpened slicer made wonderfully thin slices even with hot meat. And the eye of round was just amazing even with the simple rub. Just great.
Much appreciated. I had not looked at that one before now. It looks like a good compromise to me. I have a very old, very small, and very cheap one that my parents had and it is just crap. I did pretty well with my freshly sharpened slicer knife, but would really prefer the consistency of an electric slicer. May give this one a try. The idea and savings of roasting beast, slicing it all up, vac bagging it into portions, and freezing to always have sandwich meat on hand is very appealing given current food price trends.Travis, this is the slicer we have now:
Amazon.com: Meat Slicer 200W Electric Deli Food Slicer with Removable 7.5’’ Stainless Steel Blade, Adjustable Thickness Meat Slicer for Home Use, Child Lock Protection, Easy to Clean, Cuts Meat, Bread and Cheese: Home & KitchenOnline Shopping for Kitchen Small Appliances from a great selection of Coffee Machines, Blenders, Juicers, Ovens, Specialty Appliances, & more at everyday low priceswww.amazon.com
We had one of those little cheapie folding guys for a long time and it did an "OK" job but had a small slicing blade and could be cantankerous with some things.
Then we bought a big heavy-azzed thing from LEM which sliced well but it was hard to get into and out of the cupboard when we wanted to use it, was too big to leave on the counter, and was a major PITA to clean!
Then ensued much reading of reviews online and we finally decided to give this Ostba a go. For us, it's the "Goldilocks" of slicers. Not too heavy, but heavy enough to stay put; suction feet to keep it steady; pretty easy to clean; does a good job slicing even really thin slices! We do tend to freeze whatever we're gonna slice for about 30 minutes or so just to firm it up for clean cuts but even when I don't bother, it does a good job.
We tended to NOT use the big LEM one much because unless you were slicing up a LOT of meat, the juice just was not worth the squeeze to get the thing out and clean it up afterwards. We tend to get this one out fairly often even if we just want to slice up a pound of something.
It wouldn't work for everyone I'm sure but after having the bad and the ugly, the "good enough" works for us and it's not that expensive either!
Cool, my sister in-law brought Mango Cart up from MS when we met th
Cool. My sister in-law brought me some Mango Cart over Thanksgiving when we met them halfway between here and Gulfport MS in LA. I had to go check the can I have in the fridge to see if it was non-alcoholic! It was not. What kind of squash is in the flautas and how were they?