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27 minutes ago, mitchells said:

Are you having the leftovers over the next few days or are you giving it the Sneak treatment and keeping it in the fridge until May?¬†ūüėČ

I was thinking like April! (Actually, in my fridge most leftovers are gone or frozen by day 3, or they become household trash).  Stocks and beans, if I think they'll be in the fridge for longer, get brought back up to the boil and then returned to the fridge.

17 minutes ago, voyager said:

And Serious Eats' tip was?

Beautiful plate, by the way.

They have the chuck cut into three large pieces and only seared on two sides.  I bastardized that a bit, cut the beef into 2 - 3" chunks, and seared them on one or two sides. Seemed to make a difference in both tenderness and moistness.

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28 minutes ago, Wilfrid said:

Realized I am out of garlic.

Inconceivable.   Out of milk?   Coffee?    TP?    Sure.   But garlic, never!

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Made the Serious Eats recipe for tamale pie, using the RG Rio Zapes. I added too much of the bean cooking liquid and didn't cook it down as much as I should have, so when it came time to add the "tamale" batter on top of the bean and beef mixture I had to dollop it on rather than spread it around. It ended up being more like dumplings than a top crust. Still tasted good, and now we have plenty of leftovers to get us through another dreary weather weekend.

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