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I agree. The rub might add flavor but wont affect cooking results unless you use so much salt that it is, in effect, brining the whole roast. (If brining was the intent it would take days to penetrate all the way through..about a cm/day IIRC.)

@TdeV if you are using steam as your heat transfer medium , Id let the CR thaw in the refrigerator first. heat transfer w steam @ those temps is much less efficient over water ( vac-bagged ) as a heat transfer medium. and the times // temps you mentioned earlier for AO steam SV might get you a roast that has some chew left in it chich might be fine , sliced thinnly. good luck

Looking forward to reading more about your eating adventures. I always have a bottle of ketjap manis in the cupboard. Good stuff.

@C. sapidus I'm always looking for new ideas that are keto-ish friendly. Your tuna salad stuffed in the poblanos caught my eye! I've done that with regular bell peppers but I think the poblanos will add a bit of a kick. Need to pick some up at the store. Tried to hurry a pork belly and still get the skin crispy like I like it. Kinda failed lol. The meat was wonderful but the skin was chewy/crunchy --it was ok but not what I was going for. I'll do better with the other half. A bagged Thai chili mango salad and stir fry to go with. Wings and broccoli salad and squash Ronnie wanted to thaw out one of the briskets that he cold smoked for 4 hours at 150F and sous vide it. The first time I did one I did it for 24 hours at 155F. It was wonderful. The second time I did one the exact same way but I think it had to have been a different cut because it was dry dry dry. This time I did 36 hours at 135F. GOOD STUFF. Made sandwiches out of the leftover keto burger buns from the 4th of July and a salad. Oh and yes. A few fries lol. Big salad night with leftover fried chicken and brisket Jalapeno cheese sausages with peppers and onions, "potato" salad made with cauliflower --not too bad at all. The usual cut up tomatoes and cubes from the garden and also some collards from the garden. Last night roast beef roll ups, fries, shishito peppers and veggies.

Our flight to Jakarta landed on time, around 10:30AM and we breezed through their immigration, thanks to the autogates utilizing facial recognition software and using their E-VOA (electronic visa on arrival). Because it's Jakarta and their horrendous traffic, we probably got to the hotel around 1PM. At this point, we weren't really hungry at all - that Singapore Airlines business class (upgraded using miles) can really stuff you to the gills! - and then eating more in the Singapore Airport and again on the Singapore Airlines flight to Jakarta - so we just took a much needed nap until around 6 or so, the plan being to wake up and get dinner, and then go back to bed, hopefully getting onto Jakarta time as fast as possible, which worked well for the most part. Our hotel is connected to a large mall which has tons of restaurants plus a food court which takes up a whole floor. We decided to go to a well known sate restaurant chain, Sate Khas Senayan (literally sate from Senayan), which serves food from the islands of Java and Bali. More info (including quite an exhaustive menu) here: https://sks.sarirasa.co.id/menu As we were exhausted, we just kept things simple by ordering some sate and a vegetable: Lamb sate - 7 skewers of lamb pieces, with each skewer having a piece of lamb fat, and 3 minced lamb sausage skewers (my favorite), sitting on sweet soy sauce with some chopped shallot and ground chilli sambal. To me, there is little in the world better than a nicely grilled piece of lamb fat with sweet soy sauce and chilli. I'm drooling sitting here thinking about it! Chicken skewers covered in sambal Stir fried kangkong (water spinach) with sambal terasi (shrimp paste, chillies, shallot, garlic) Traditional accompaniment - lontong - rice cakes cooked in banana leaf. All told, about $15 at the current rate of exchange which is about 1USD = 16,200IDR. After this, straight back to the hotel and to bed!!!

Yay!!!! I've been waiting for this . I'm starving. That chicken and rice looks sooooo good. And, love love love the sunflower garden. Looks like Kansas.

Thanks I've been looking forward to your report. And so glad that, for once, you didn't get sick! Roll on, part two!

I want to learn everything about making caramels - whether it's a soft one in a molded bonbon, one that you cut and wrap, or more hard candy style. Like, I feel pretty confident when I make a ganache, and I want to reach that level when it comes to making a caramel. Today I'm just looking at recipes and maybe change the flavor and it usually ends up good. But I want to be able to formulate a caramel and get more confident in the amount of glucose syrup I use, the amount of butter etc. I'm looking for classes/courses that will teach me this that should be quite technical and scientific (I want to understand things on a high level). Maybe something like this - https://www.ucc.ie/en/fitu/courses/shortcourse-introductiontothescienceofconfectioneryprocessingandmanufacturetrainingworkshop/ could be a good start, but I'm not sure. Has anyone ever attended something similar? Any other suggestions on where to start? I'm open to attend a course anywhere, as long as it's in English. Might be something good online available? Open for suggestions!

Well, I'll find out today-ish. I did write to Anova support, though I don't have any idea whether they usually field cooking questions. I'm was planning to start the chuck today and finish up tomorrow, but the centre is quite frozen. Using a water bath, I would go ahead. Now I don't know. I'm planning on using @rotuts's dry rub (mentioned a few posts back). Do either of you see anything wrong with this scenario?

Maybe I just like a bit of a chew. I find regular burger buns too spongy, soft and yes, sweet.

The texture of all the ciabatta I've seen here is chewy, especially the crust - great if having it by itself, but not so much as a sandwich delivery vehicle.

Hello, and welcome to another edition of our tour of eating around SE Asia! I am happy to report that, unlike the last several trips in the past, there was only very minimal illness so our enjoyment of some ridiculous foodstuffs was mostly unhindered. We usually try not to go to the same places so close together - we were in Jakarta last year, but we were only there for a couple days and barely scratched the surface. Even this time, with about 5 days there we barely scratched the surface! So, we decided to focus the Jakarta portion of this trip on Nasi Padang, aka Masakan Padang aka Padang food as it is extremely popular in Jakarta right now, even though it originated in the area of Padang, which is the NE part of the island of Sumatra (Jakarta is on the island of Java) - there are estimated to be at least 10,000 padang restaurants in Jakarta right now. But I'm getting a bit ahead of myself. As usual, our trip begins with Singapore Airlines, traveling from NYC JFK to Singapore, non-stop, the food from which can be found here. I am very happy that the route taken this time was over the North pole as sometimes they travel somewhere over the middle east which would make me a bit nervous nowadays.... our route: Once landing in Singapore, we had a few hours to kill before our flight to Jakarta (by design - there's multiple flights back and forth per day), so what better way to start than chicken rice? Our favorite chicken rice vendor, Wee Nam Kee, had recently opened a branch (open 24 hours!) in the newly renovated Terminal 2 in the airport, located in what's called the Gourmet Garden. A close up of the chicken rice and accoutrements: Even in the airport, their chicken rice is what I consider to be perfect. The chicken is so tender that you can cut it with a plastic spoon and the rice is fragrant with perfect texture. They also have an area where you get as much sauces as you like - chilli sauce, grated ginger and sweet soy sauce. They also have toasted sesame oil but I usually don't add any as I feel there's already enough there. Also included is a portion of chicken soup - which is basically the chicken poaching liquid that is really chickeny and aromatic with green onion, garlic and ginger. Another shot of the Gourmet Garden - there are several restaurants in this area including an old favorite for fried stuff, Old Chang Kee. We got some crab nuggets and prawn nuggets: While in T2, we also stopped by a new attraction, the sunflower garden, located on the roof of the terminal: Next stop, Jakarta!

Right on cue. Five beef patties, four cheese slices, bacon, lettuce, tomato … Burger King’s sumo of a burger enters the ring | Food | The Guardian

Hmmm. Interesting. I've never had that problem.

My problem (at least with ciabatta that I can get here) is that they are a little tough and in the process of trying to bite a piece off, the fillings tend to squish out.

F.S.

My sample size is by no means comprehensive: The overloaded burger seems to be prevalent in Italy and Denmark, where I see most people eat burgers with a knife and fork, regardless of whether or not it's necessary. In the USA, burgers are indeed hand-held whenever possible, but when I'm there, I never end up anyplace that features burgers of any sort (because I eat at places that serve cuisines I can't find here in Denmark), so I've no idea of how virulent the overloaded burger epidemic actually is.

Same in China. It's what I do with the Sichuan Facing Heaven type.

Roasted Pork Tenderloin with Bok Choy, Curried Tomatoes, and Avocado from “The Broad Fork” - pork tenderloin is first seared then finished in the oven. While it’s resting, you cook the bok choy in the meat juices. Served with a salad of cherry tomatoes, sautéed shallots and jalapeño, ground cumin and mustards seeds, avocado, mint, parsley, lime juice, cider vinegar and light brown sugar

Marinated fried tofu with cucumbers over rice.

Mulligatawny

Pork tenderloin cooked sous vide, with Gascon Sauce and garlic mashed potatoes

Did you know that the word 'garlic' in English is derived from the Old English gárléac from gar + léac meaning 'spear leek', so originally referring to the shoots or scapes rather than the bulb? Maybe they were more important to the English 2,000 years ago. I don't know; I wasn't around then although my great-grand children think I was!

I don't know for sure, but it strikes me it is much more likely to be Chinese. China exports approximately ⅔ of the world supply. 20.5 million tonnes in 2021 compared to Spain's .03 million, according to the Food and Agriculture Organization of the United Nations, Statistics Division (FAOSTAT)