Dignan

I haven't logged into this site in a long time. But it's where I got to hang out with Bourdain. Had dinner with him once. He was who he was. RIP

Well Donde Denver? Going Next Week.

http://describedbycooksillustrated.tumblr.com Spot on. "Scotch-taping wrapping paper should be easy, right? Wrong: too often you end up not with a clean, invisible seal but an unsightly web of fingerprints. We thought we could do better. The trick, it turns out, is swapping your dispenser for an egg slicer - and replacing the tape with softened leaf gelatin"

I was watching an ATK episode yesterday with all slow cooker recipes. I don't know the vintage of the show (though it did have Lisa McManus, who I believe is a more recent addition to their cast of characters), but they recommended the Crockpot 6.5 qt with the touch screen controls. At the time it was apparently about $130 if I recall correctly; I looked it up last night and it can be had for about $80 from some retailers on-line.

Yes, in the middle. I've never tried it at a corner. I purchased a lid for my cambro and I plan on modifying it the way you did. I have one question/concern I'm hoping you can help with. Can the lid be lifted/removed in order to put the food in the water without removing the SideKIC? From the picture you posted it looked like it might be hard to lift the lid up once the SideKIC is in place. Do you place your SideKIC in the middle of one of the Cambro sides like Chris did? I've always put it more towards the corner, with the pump facing outwards.

I've set up the same way as Chris, and i have no problem opening and closing the lid for access. The hole cut in the lid just sort of pivots over the top of the SideKIC. I've also wrapped the sides of the container in a pipe insulating material. I glued it on, which you might not want to do to your container, and of course you can't see in which means lifting the lid when you want to take a gander. In this set up, there's no appreciable loss to evaporation and very little temp fluctuation. FWIW, my unit is steady on with my thermapen double checks. My longest cook was 40 hours. I purchased a lid for my cambro and I plan on modifying it the way you did. I have one question/concern I'm hoping you can help with. Can the lid be lifted/removed in order to put the food in the water without removing the SideKIC? From the picture you posted it looked like it might be hard to lift the lid up once the SideKIC is in place.

Man v food visited a place, i want to say in Rhode island, where they completely steamed the cheeseburgers, in a special set up. As you might expect, they were described as juicy.

FWIW, a nice fresh cake donut is my favorite variety.

What you really mean is that "Asian" food [again, what does that mean?] is just "non-European" or "OTHER". I think the responses here have established the Eurocentrism prevalent here. Differences between shades of grey in European cuisines are readily grasped but everything else does appear (from the responses) to be just "OTHER". I suppose that is to be expected due to the backgrounds of those posting here (so far as I gather). Too bad. Over and out. Yes, i try to always put on my Klan hat before i post.Edit: Hood! Sorry, it's a hood! Huiray, is pan-asian something i made up just to argue?

Uggh. DD coffee is as bad as Starbucks. As i said, in a relative sense... KK donuts are nothing if not sweet. When i was a teenager, we sold them at school for fundraising. Rather than that, some buddies and i had a donut fight. It was hard to drive with the sugar glazed windshield my VW sirocco had afterward.

In the world of food, it's a reference point. It doesn't require UN intervention. "It depends on what the meaning of the word 'is' is. If the--if he--if 'is' means is and never has been, that is not--that is one thing. If it means there is none, that was a completely true statement..."

If we are taking about food, which we were, and if the word "Asian" is what has your panties in a twist, let's substitute "pan-Asian," which is an accepted term for an Asian fusion style of cooking. That's what Sheldon does, and he's good at it. And it's really all he's done on the show. Look at the list. Pedantry aside, i don't think Sheldon himself would go to these tortured lengths to dissect what is really a pretty simple observation. On the cruise, and i paraphrase, Sheldon said to Brooke, "I don't want them to think i can only cook Asian food." Brooke: "Then stop cooking Asian food." Haysoos. Edit for fat finger phone writing...

No, I'm not.

Sheldon's list. Its hard to see this as balanced as Kristin's. Even in the team challenges... fried Brussels sprouts salad with a burnt orange Thai vinaigrette; geoduck sashimi, ponzu, apple, and cucumber; chili-oil poached cod with dashi, and spot prawn shabu shabu Chinese jiaozi, a pork and shrimp filling with shitake mushrooms; braised greens with ham hocks kalbi round steak with tomato cardamom broth and fennel salad; Hawaiian mahi mahi green forest breakfast sandwich with eggs, cheese, pancetta, bacon and spinach; candied salmon with sweet and sour salad banana lumpia with peanut butter mousse, coconut, and pineapple; Okinawan pork belly with seared scallop and rice congee lemongrass smoked scallops with tomato shallot salad; ahi summer roll, ahi poke, strawberries, and sweet chili sauce oysters with chilled Old Bay broth and ginger scallion pesto; tempura yuzu curd with dollops of shiso, Fresno chili, sweet potato, and vanilla beef Carpaccio with poi aioli, mizuna and mushroom salad and silken tofu foam wok fried ginger skirt steak with ginger and oranges; sour tamarind soup with pork belly, shrimp and snapper Restaurant wars traditional Filipino dishes hamachi sashimi with fresh ponzo, mitsuba, and lemon charcoal; Umami drumsticks and thighs, wings with usukuchi and grapeseed oil (a la Momofuku) Vietnamese pork lettuce wrap; Korean BBQ filet mignon, tempura lobster, sesame cabbage kimchi, and teriyaki sauce. King crab, Dungeness crab "miso", pine-smoked asparagus and charred corn; green tea and chive sourdough with smoked salmon and pea soup pan-roasted halibut with tomato sauce, sesame bok choy, and pickled radish; pan-roasted halibut with tomato sauce, sesame bok choy, and pickled radish sashimi spot prawns, court bouillon, radish and Asian herbs; roasted quail, pine nut purée, garam masala and tangerine; white chocolate mousse with apple and fennel

Kristin's dishes: Episode 1: Cooking a soup for Emeril to earn a spot, English pea broth with thrice-poached lemon peel, diced apple, and sea scallop. Episode 2, QF: Fried and sashimi geoduck, with radish and bok choy salad, and yuzu chili vinaigrette. Episode 2, EC: Crispy seared salmon, local veg, and spot prawn butter sauce. Episode 3, QF: Nepalese Momo Episode 3, EC: Assiete of root veg, parsnip truffle puree, crème fraiche. Episode 4, QF: Sirloin tartare, mustard sabayone and carpaccio salad. Episode 4, EC: French fried onions and mushrooms. Episode 5, QF: Bacon and cinnamon waffles with syrup and jam. Episode 5, EC: Cheese curds, 3 ways, béchamel, fried, raw. Episode 6, QF: Gougere with sweat pear and marscapone, pickled fennel and yogurt. Episode 6, EC: Délice de Bourgogne cheese tortellini. Episode 7, QF: Almond and chocolate sponge cake. Episode 7, EC: Matcha goat milk custard with berries. Episode 8, QF: Oysters with caramelized honey, tomato broth, celery leaves and chilis. Episode 8, EC: Corn puree, chicken liver, sunny side up egg. Episode 9, QF: Knife skills Episode 9, EC: Poached chicken, carrot puree, and a garlic and tofu emulsion. Episode 10, QF: Shaved fennel and ginger salad, brie and tomatoes. Episode 10, EC: Onsen egg, camembert mustard sauce, and buttered radishes. Episode 11, QF: None Episode 11, EC: All the dishes from her restaurant: deconstructed chicken/rabbit rillettes soup, boullabaise, beef bourguignon, cheese course, macaroons. Finale 1: Dishes: First course, chestnut veloute’, duck rillettes, Brussels sprouts; Second course, seared ahi with veal mustard jus and meyer lemon puree; third course, curry chocolate with cashews. To say she cooks primarily french stuff isn't accurate? French influences, sure, especially in the descriptions, but she shows a lot more range than that. In the restaurant war, several of her dings at her hybrid french restaurant concept were that she was using descriptions that didn't match the preparations and that was off-putting to the judges -- the dishes weren't french enough,in other words.