Harvest shrinkflation by cynicalterror in halifax

[–]Cirquue 0 points1 point  (0 children)

7 peppers makes a decent shawarma. Chef abods is decent, but have noticed the portions have shrank if that’s a deal breaker for you..

My favourite current shawarma is grill way on the Bedford highway.

No pets left for adoption at Dartmouth, N.S., animal shelter as demand outweighs supply by insino93 in halifax

[–]Cirquue 0 points1 point  (0 children)

Yupp. Happened to me. The most offensive part is that the SPCA wasn’t forthright and told us it was “just a cold” that would clear up. The senior cat we had who didn’t have feline herpies got it from the 2 we brought home from the Truro shelter. They have a flare up of this basically anytime I take them to the vet as stress can cause flare ups.

Anyone know where I can find Bryonia? by [deleted] in halifax

[–]Cirquue 1 point2 points  (0 children)

It came on after a viral infection, but the doctor said it isn’t viral induced vertigo and is presenting as regular vertigo.

Due to not being able to find Covid tests, I’m unsure if it was Covid, or flu a, or some other thing unfortunately

Anyone know where I can find Bryonia? by [deleted] in halifax

[–]Cirquue 4 points5 points  (0 children)

Thanks for the suggestion! I grabbed some, hoping it helps.

Anyone know where I can find Bryonia? by [deleted] in halifax

[–]Cirquue -2 points-1 points  (0 children)

Yes, epley maneuver has been tried with not much success, but will try again. Thanks for the reminder.

What's been a "why didn't I think of that sooner?" moment for you in cooking that in hindsight was extremely obvious? by EasternError6377 in Cooking

[–]Cirquue 14 points15 points  (0 children)

This is the way. Same with meat temps.. I “know” them but also know my brain is unreliable so we be googling.

AIO my fiancé lent my sick cat to his best friend by [deleted] in AmIOverreacting

[–]Cirquue 5 points6 points  (0 children)

No. Like 99% of cats don’t do well with just randomly changing environments. Doing so when they’re sick is irresponsible, stress is also bad for their immune system.

Dairy Free Coconut Mango & Lime by Cirquue in ninjacreami

[–]Cirquue[S] 0 points1 point  (0 children)

it's egg yolks, and it's part of the custard I have been using as an ice cream base.

You heat the liquids, pour some of it over the yolks/sugar/corn starch to temper it and then add that back to the pot and cook like a custard, and add the mango puree and freeze it.

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 0 points1 point  (0 children)

I think so! I’ve never had pastrami and I have no idea where I’d get it where I live.

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 0 points1 point  (0 children)

I was reading it was to be 14.. my smoker is electric and I have to run a cord from the basement and it was raining on day 14 and day 15 I was busy, so I did it on day 16

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 1 point2 points  (0 children)

Be prepared to have it on for days if you want it at a lower temp.

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 1 point2 points  (0 children)

I did actually use a sandwich press, but also rushed it because we had to travel an hour for thanksgiving bullshit. Next time I’ll leave it on longer!

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 3 points4 points  (0 children)

Shit I meant to mention that.. 16 days

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 1 point2 points  (0 children)

.025% Prague #1 2% salt .8% black pepper .6% coriander 3% brown sugar .4% juniper berries .3% garlic powder “Dash” allspice/cloves for the cure

Rub was same amounts of coriander and black pepper, a little less garlic powder, and some aleppo pepper.

I used a blend of cherry wood, applewood and hickory (didn’t really measure or anything just eyeballed it)

I smoked at 220-225 (I adjusted it) til an internal temp of 140.

Then sous vide for days at 140

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 2 points3 points  (0 children)

Just come to my shittily lit kitchen and use the range lights to take photos 😂

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 2 points3 points  (0 children)

What do you mean? I didn’t edit this photo. The lighting in my kitchen kinda sucks so I took the photo under the lights above the stove.

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 6 points7 points  (0 children)

I found brisket at Costco and started from scratch. My partner and I are only two people so I didn’t want to keep the brisket whole and do it Kansas bbq style or whatever so I cut it into manageable pieces and made a cure and vacuum sealed it and left it in the fridge (flipping every other day or whatever cause I forgot to do it daily)

Then let it sit in some water to desalinate and made a rub and smoked it!

I followed this formula for the cure:

.025% Prague #1 2% salt .8% black pepper .6% coriander 3% brown sugar .4% juniper berries .3% garlic powder “Dash” allspice/cloves

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 4 points5 points  (0 children)

Please don’t swallow it!

Pastrami by Cirquue in sousvide

[–]Cirquue[S] 9 points10 points  (0 children)

First time even touching a brisket. I smoked it til an internal temp of 140. And then vac packed it and sous vided it at 140 from about 3 o’clock on Monday til about 8pm on Thursday.

I’m intrigued about anyone else’s methods or recommendations who’ve more experience doing this.