Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
“Brined a week, smoked four hours, sous vided for 3 days.” Served with rye crisp, sauerkraut, and Oregon wasabi. This pastrami
is… a contenda.
Plug in and let Old Faithful help out with feeding a crowd. These recipes are delightfully savory and yield 8 servings or
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