Oh, I’m cooking it. I just have to figure how. I’m just not really into the idea of baking it. I don’t know if I should find a bigger vessel or cut it up.
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Tried this cut today, it’s the Australian WX9 Pichana. Paid $32 for about 10 oz. Cooked it perfectly rare, mostly by accident/luck. Added a coffee/garlic dry rub cause that sounded good based on what I’ve read of the flavor. Slightly tough at times but not too bad and the flavor was an entirely new experience for me. Worth every penny.
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Freeze half of it?
I guess I’ll figure it out when it’s thawed.
I know everyone focuses on the spatchcock part of Kenji’s turkey recipe (and indeed it’s smart/helpful), but personally the dry brine is what I liked best. Much simpler and, at least for my palate, much tastier than wet brine.
Any good bf deals on unnecessary kitchen stuff i can buy in an attempt to fill the void in my soul with consumerism?
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Always plenty of small kitchen electrics on sale for cheap. I’m tempted to buy a cold brew coffee maker and I don’t even drink coffee.
This might be the year I finally buy a cast-iron frying pan.
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A good quality electric scale and instant read thermometer make a huge difference.
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Fondue set.
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Anyways, if you want to splurge, I suggest this, which I have mentioned before:
As long as mean classic European cheese fondue and not the weird 1970s oil ones 
Should I salt and leave my 60 day prime rib out in the fridge overnight?
I always leave steaks out (and chops and pretty much everything else too) so the surface dries and I get a good sear/browning. When to salt is contentious. I like a full 24+ hours for poultry, but only a couple hours for beef and pork. Some salt right before cooking.
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Yes imo
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This is interesting because I’m the opposite. Chicken I like to salt and give it a few hours, beef and pork I’ll do 24-48 hours salted in the fridge. Turkey I’ll do 12-24 hours. I feel like chicken gets a bit rubbery if you salt too early
Yeah, it’s a heated topic where people have Opinions. There was a Top Chef episode a year or two ago where Gail Simmons complained that salting pork too too far in advance made it “hammy”. But… I like ham? idk
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I guess the theory is that if you salt “a lot” and for “a long time” then you’re actually curing the meat, not seasoning it
One thing I’ve definitely noticed is that the further in advance I salt, the less salty it tastes. For a steak I want the salt to be up front, so if it were salted a day or more before cooking I’d hit it with finishing salt too right before serving.
I’ve noticed that as well, generally the rule is that the earlier you add salt to food the more it “mellows”.
Anyone have strong opinions or experience with the convection combo ovens like the Anova one posted above, the Ninja foodi xl pro, or the like? I think I want one, think I have good uses for it, but am concerned about the noise the convection fan may make (I have no experience with them at all). We have an open floor plan home, and would hate to spend on one, then find out that the living room experience is drastically affected by oven noise.