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<blockquote data-quote="Dannyalcatraz" data-source="post: 7953020" data-attributes="member: 19675">Did a lot of cooking the past 36 hours, including beer braising a corned beef and frying up a couple flavors of fancy-schmancy bacon from Divine Swine.&nbsp; Thus, my past two meals have both been sandwiches on a nice rosemary &amp; olive oil bread, toasted.Last night, it was just a simple corned beef with mayo &amp; yellow mustard, done as a “quality control” check ( <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=";)" title="Wink&nbsp; &nbsp; ;)"&nbsp; data-smilie="2"data-shortname=";)" /> ) on the results of my cooking.&nbsp; The corned beef came out super tender and subtly flavored- a win, in my book.Today, it was the pepper bacon with spinach, onion sprouts and tomatoe, again with mayo &amp; yellow mustard.&nbsp; Again, a win.&nbsp; But this time it was because the other ingredients actually toned-down the peppery saltiness of the bacon.</blockquote>

[QUOTE="Dannyalcatraz, post: 7953020, member: 19675"] Did a lot of cooking the past 36 hours, including beer braising a corned beef and frying up a couple flavors of fancy-schmancy bacon from Divine Swine. Thus, my past two meals have both been sandwiches on a nice rosemary & olive oil bread, toasted. Last night, it was just a simple corned beef with mayo & yellow mustard, done as a “quality control” check ( ;) ) on the results of my cooking. The corned beef came out super tender and subtly flavored- a win, in my book. Today, it was the pepper bacon with spinach, onion sprouts and tomatoe, again with mayo & yellow mustard. Again, a win. But this time it was because the other ingredients actually toned-down the peppery saltiness of the bacon. [/QUOTE]

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