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@rotuts, The comments were on an Anova Culinary recipe and the Anova staff person wrote about how to circumvent the top of the roast drying out. It is postulated that it's a result of the air circulation of the convection oven (which is why flipping over the roast half-way might solve the problem). But I would drop the roast. ☹️ Doing sous vide in the Anova often uses 100% steam, and the excess steam streams out into one's kitchen. Reheating crispy fried food uses 25% steam and a quite hot oven. I reheat ordinary leftovers with 10-15% steam. What I'm not understanding is why the Drying Out is not a problem for sous vided pork roast and is a problem for sous vided chuck roast, at least if the internet is to be believed.

@TdeV please take some pics before and after ! as I see the Rx , the AOven is @ 100 % humidity ? wont dry out if this is the case. I have not used my AO just yet , so do not know its peculiarities . id make sure the water reservoir does not dry out. the rub has nothing to do w dryness . it's for flavor. and easy rub would be salt / freshly ground black pepper , then maybe granulated garlic and granulated onion or powder for the last two. N.B. have you used the AO @ 100 % humidity for this long ? thinking both the reservoir and drainage . best of luck ! Pics always appreciated , the more the better. bon appetite !

You get scapes only from hard-neck garlic varieties, the kind that have that woody stem in the middle. In my part of the world it's planted in the autumn for a mid-summer harvest, usually toward the end of July or beginning of August (it depends on the local microclimate). Garlic scapes are a seed stem put out by the plant about 4-5 weeks before it's due to harvest. So they're always young plants, in that they aren't yet fully mature. I usually try to grab the scapes just as they get large enough to curl properly, when they're less likely to be woody (bear in mind, these grow from the relatively woody stem, so they do have a fairly stiff texture). Cutting off the scape doesn't kill the plant, just prevents it from diverting any energy away from the production of large bulbs. I've seen varying opinions as to how much letting the seedpod mature affects the bulbs' growth, but on the whole Mother Nature is a frugal ol' gal and not big on the whole "belt and suspenders" thing. So I err on the side of caution and harvest my scapes, to maximize bulb size (just in case it matters). But no, it doesn't kill or otherwise damage the plant itself.

This is not obvious to me in the farmers' market: Are the garlic scapes cut from young plants only? Does cutting off the scape kill the rest of the garlic plant?

@rotuts @gfweb @btbyrd Getting ready to use a 3 lb beef chuck roast in the Anova steam oven (combi). This Anova recipe for sous vide beef chuck roast says 135ºF for 27 hours, but online notes say that roast can get dried out on the outside top of roast. There are suggestions to flip the roast or cover it with a bowl. However, prior research about sous vide pork roast using this starting recipe found gfweb's recommendation of 150ºF for 48 hours to be perfect (without being too dried out). In this latter pork recipe, there is a rub smeared on the meat before it starts to cook. Is the roast saved by that rub? It seems tedious to me doing all that action to keep the beef chuck roast from drying out. Can I just put a dry rub on the chuck roast? Also, what would you use for a dry rub?

Even though it's as hot as hades here in Tucson and I normally drink whites in warm weather, I am drinking red here almost exclusively. Reason: Ozempic makes white wine taste awful! It doesn't affect red, for me anyway.

Blackened salmon with mango salad.

That's for sure!

Simmering corn in stuff makes no sense to me. The corn kernel skin is pretty much impermeable to water and therefore anything larger (eg spices). Might as well boil it in water then season it after.

My lazy sous chef (mi esposo) only microwaves corn on cob. It comes out perfect every time.

I did end up buying 2 diOro spatula sets. One to replace some at home, another in lavendar for the camping kitchen kit - there'll be no spatulas confused as to where they live.

Todays epic raspberry harvest. more to come!

Gonna call this masala eggplant with chorizo and egg. Saute onion, garlic, and chorizo. Toss eggplant with turmeric and cayenne and cook down. Season with a paste of long red and serrano chiles, cumin, clove, and black pepper. Finish with fish sauce and garam masala, and top with a fried egg. Flavorful!

Some growers here used to give them away but since scapes have become a popular ingredient they have started charging, although usually just a couple of dollars for a batch.

So my 20 inch showed up 2 weeks ago. Got it put together and made breakfast this morning. It'll be a nice addition camping and at our cabin property, but i don't see myself using it a lot at home as it's not convenient-i don't have an outdoor kitchen set up. This morning it was on our deck and i was using the railing to hold everything. (20 inch model doesn't have a side shelf). No action shots but- Eggs over med, hashbrowns with onion, sausage and cheese.

That's another issue, and perhaps worthy of its own thread?

Yeah, it even looked icky with the milk protein coagulated on the corn. Oh well, partner rarely says he wants to try something so I indulge when he does. Both of us agreed it was no better than steaming it.

Had a craving for @HungryChris' marinated mushrooms so got a jar of those going a couple days ago Annnnnnd it's that time of year again! Crock of pickles started day before yesterday.

I've eaten in some really good burger places where they offer burgers that they call Knife and forkers. However, it seems that a lot of the burgers that appear on the menus are products of food photographers instead of cooks and what you think you are ordering and what you actually get bear no resemblance to each other.

Over the years, I have visited many burger places, and while not common, it's not unusual to have a burger served both cut in half and with appropriate flatware to continue cutting the sandwich.

Which countries? I've only seen examples from America and the USA, both of which I'm sure eat burgers with the hands. Well, I know the UK does.

I use them stir-fried, in risotto, in frittatas, etc, but the low-effort option is just to puree them with a bit of oil (I blanch mine first, because I find the color and flavor hold up better). I pack mine flat in ziploc bags with the air squeezed out, and then whenever I want the garlic flavor and a bit of color in what I'm cooking, I just break off a piece and return the rest to the freezer. I grow a fair-sized patch of garlic, enough to more or less do us for the full year, so I also get enough scapes to last us from one summer to the next when treated this way.

I think the overloaded burger is more common in countries where people already typically eat burgers with a knife and fork, so the absurdity of a sandwich you can't hold tends to escape them.

They can get fibrous, depending on when they are picked. Sometimes I have some that I will eat as they are. Other times I stick to using them as an ingredient, blended or finely chopped.

My sis & BIL brought me more home-grown tomatoes so I was looking forward to a BLT. I cooked enough bacon for a couple of days since I'm tight on time these days. I pulled out my bread and it was much too stale for a sandwich. I cut it up and fried in bacon grease and butter to make croutons. Only got a photo of the croutons because when I went to cut the tomato, I sliced my finger good. Been a very long time since I've cut myself that badly. Thought I'd never get it to stop bleeding--have about 9 band-aids on it. It is OK this morning I think. I'll unwrap it later and re-do. Anyway, I had my salad but it was just not as delicious with a cut finger.