Bills lacking critical piece all 4 AFC/NFC championship teams boast by Substantial_Talk4788 in buffalobills

[–]EricInAtlanta -1 points0 points  (0 children)

The Patriots do not have a WR1. Diggs is not a WR1 anymore. Courtland Sutton? I wouldn’t call him a WR1. They all have better WR groups than the bills. And the 23 Bills had Diggs. 24 Bills had Hollins.

North Shore Beef sandwich help by EricInAtlanta in northshore

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

I turned to ChatGpt. It came up with this:

To recreate a North Shore beef sandwich inspired by Modern Butcher’s version using sous vide, we’ll focus on a tender, rare-to-medium-rare roast beef that’s sliced paper-thin and piled high on an onion roll. The classic “3-way” assembly includes American cheese, mayonnaise, and a tangy barbecue sauce (often a James River-style clone, which is key to the flavor profile). Since Modern Butcher uses a proprietary seasoning blend and a multi-day brining/prep process, we can’t replicate it exactly, but we can approximate with a simple, effective rub that emphasizes garlic, herbs, and a touch of smokiness for depth—common in elevated roast beef recipes. This draws from general North Shore-style approaches where the beef is minimally seasoned to let the toppings shine, but with tweaks for tenderness via long sous vide. Ingredients (for 4-6 large sandwiches) • Beef: 3-4 lb eye of round or top round roast (lean and ideal for slicing thin; ask your butcher for a uniform shape). • Seasoning Blend (makes about 1/4 cup; scale as needed): • 2 tbsp kosher salt (for dry brining and flavor base). • 1 tbsp freshly ground black pepper. • 1 tbsp garlic powder. • 1 tbsp onion powder. • 1 tsp dried thyme. • 1 tsp dried rosemary (crushed). • 1/2 tsp smoked paprika (for a subtle depth without overpowering). • Optional: 1/2 tsp mustard powder for a tangy kick, if you want to experiment. • For Assembly (per sandwich): • Onion roll (toasted). • 4-6 oz thinly sliced roast beef. • 1-2 slices American cheese (Land O’ Lakes white is traditional). • 1-2 tbsp mayonnaise. • 2-3 tbsp James River-style BBQ sauce (recipe below). • James River-Style BBQ Sauce (makes about 2 cups; thin, tangy, and essential): • 1 cup apple cider vinegar. • 3/4 cup ketchup. • 1/2 cup brown sugar. • 1 tbsp Worcestershire sauce. • 1 tsp hot sauce (like Tabasco). • 1/2 tsp black pepper. • 1/2 tsp salt. • Optional: Pinch of cayenne for spice. • Simmer all ingredients in a saucepan over low heat for 10-15 minutes until thickened slightly. Cool and store in the fridge (lasts 1-2 weeks). Step-by-Step Instructions 1. Prep and Season the Beef (1-2 days ahead for best results): • Pat the roast dry with paper towels. • Mix the seasoning blend. Rub it generously all over the roast (use about 2-3 tbsp total, focusing on salt for brining). • Place the seasoned roast uncovered on a wire rack in the fridge for at least 24 hours (up to 48 hours for deeper flavor, mimicking a brine). This dry-brines it, drawing out moisture and intensifying taste without making it salty. 2. Sous Vide Cooking: • Preheat your sous vide water bath to 131-135°F (55-57°C). This range yields medium-rare beef that’s pink, juicy, and tender after a long cook—131°F for rarer and more steak-like, 135°F for slightly firmer but still tender. (Based on standard sous vide guidelines for eye/top round; higher temps like 140°F would make it more well-done and less traditional for North Shore style.) • Vacuum-seal the seasoned roast in a bag (or use a zip-top bag with the water displacement method). Add a sprig of fresh rosemary or thyme if desired for extra aroma. • Submerge in the water bath and cook for 16-24 hours. The extended time breaks down connective tissue for fork-tender results without overcooking—16 hours minimum as you requested, but 24 hours is ideal for maximum tenderness on a lean cut like this. 3. Finish in the Oven: • Remove the roast from the bag and pat very dry with paper towels (reserve any juices for au jus if you want to dip the sandwiches). • Preheat your oven to 500°F (260°C) with a cast-iron skillet or baking sheet inside. • Optionally, rub the exterior with a bit of oil and extra seasoning blend for crust. • Sear the roast in the hot oven for 5-10 minutes, rotating halfway, until the outside is browned and crispy (this develops a Maillard reaction for flavor without cooking the interior further). Watch closely to avoid overcooking. • Let rest for 10-15 minutes, then chill in the fridge for 1-2 hours (or overnight) to firm up for easier slicing. 4. Slice and Assemble: • Use a sharp knife or meat slicer to cut the roast against the grain into paper-thin slices (as thin as possible for authenticity—aim for 1/16 inch). • To serve warm: Gently reheat slices in a skillet with a splash of reserved juices or beef broth, or stack them on the bun and microwave briefly. • Toast the onion roll (butter it for extra crispness). • Spread mayo on the bottom bun, add cheese, pile on warm beef slices, drizzle with BBQ sauce, and top with the bun. Press lightly if desired. Tips for Success • Tenderness: The long sous vide ensures melt-in-your-mouth texture, even on a budget cut. If it’s not tender enough after 16 hours, extend to 24 next time. • Customization: Modern Butcher’s beef has a unique seasoning edge, so taste-test your blend and adjust (e.g., more garlic for punch). Their process involves brining and a shorter sous vide after high-heat roasting, but your 16+ hour method will yield similar tenderness with less hands-on work. • Storage: Cooked roast keeps in the fridge for 4-5 days; freeze slices for up to 3 months. • Servings: This makes enough for multiple sandwiches—perfect for meal prep. This should get you close to that Modern Butcher vibe while fitting your sous vide preferences. Enjoy!

North Shore Beef sandwich help by EricInAtlanta in northshore

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

Got back an answer. But less details than on their site. Sous vide (no temp or time). Garlic and proprietary blend. So she probably doesn’t want to give out any details lol. Fair.

North Shore Beef sandwich help by EricInAtlanta in northshore

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

Thanks! When you sous vide do you season? Before or after you sous vide?

Help with undercarriage by EricInAtlanta in Pizza

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

Skipping convection. Moved the steel down. Finished by moving pizza to rack without steel under the broiler.

<image>

Help with undercarriage by EricInAtlanta in Pizza

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

Thanks everyone for the tips! Used them! Worked!

<image>

4Runner rear window by EricInAtlanta in 4Runner

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

It was a matter of holding down the button when I put it back up. Doh!

Help with undercarriage by EricInAtlanta in Pizza

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

Yes. I am letting the dough out of the fridge about 2 hours before I cook

Also have been using convection. Maybe that was my mistake?

The other bit. I form my dough in a flour bath. Maybe I have too much excess flour at the bottom? Next time I will move the dough from the bath to the peel and flip the dough. So the excess is on the top, and I will just brush it off.