UnConundrum

Nathan, While we're talking about what's needed and what's not, can you explain your thoughts on adding liquid to the bags? I always do, and guess I could do some experimenting, but just don't seem to have the time. 90% of the time I add grape seed oil (never again EVOO). I've done chicken or duck fat on occasion, and once I did a teriyaki sauce on a skirt steak that turned out wonderful. Seems to me that once you add liquid, or even the juices that come from the protein being cooked, you would essentially poach the product. What function does the oil serve?

We've had one for years, and never had a mold problem. I strongly doubt the water gets changed unless the butter is used up.... For those of you with mold problems, 2 questions: 1. Do you keep it filled with water to a high enough level. IOW, does the water cover the inverted bell? 2. Do you make sure you use a CLEAN untensil when you get butter? IOW, you don't dip into the jelly jar first, and then the butter, leaving bits of jelly on the remaining butter do you?

Any luck Andrew? I'm sure he'd gladly head over to the West Shore, or even Carlisle, if the trip was worth it. There used to be some decent restaurants in the Camp Hill area, but that was years ago.... I remember Rizzo's was pretty good, but the Harrisburg version is gone now.

Thanks for such a great effort. The pictures certainly help someone starting out. As to suggestions, I may be in the minority, but I think the duxelle is a good idea. The mushrooms hold moisture and flavor. I was a little surprised at the dijon. Don't know why, but that made me think of a preparation for smoker or grill. I'd think the mustard would be a little strong. As to the puff pastry, I have no personal experience, but watched it being made once up at King Arthurs. Of course, they had all the right equipment. I think I remember they saying they'd never make it by hand LOL. One thing you didn't meniton is the type of flour you used. The idea here is that the butter forms layers that expand and cause the puffy texture. I'm not sure what role gluten plays here, I would think none, and it would tend to make the dough tuff instead of flakey.... Just my humble opinion. I'm thinking a lower protien or cake flour might give better results, but I'm sure someone with more experience will chime in. Also, I'd agree with you on the number of folds. Any puff pastry I've seen had no visible bits of butter. In the back of my mind.... ...... is there something to how you fold as well.... something about the position changing and folds changing direction?

Funny, I have 10 coming tomorrow, and I was planning on endive with some duck confit I made about 6 months ago..... should be just about right by now. I was thinking of the caramelized onions, but wasn't sure how well they'd go (got some of them on hand too). I was planning on dressing the plate with some "drops" of reduced balsamic.

Thanks, but he's been there. Got an "It's ok" from him.... He's tough to please. Spent four years in Montreal with all their great restaurants. Was hoping for something better.

You can find my recipe HERE but it's a big recipe. I'm lucky enough to have a 20 QT Hobart, so I make several to give away to friends and family.... For RH, I always make them round, with either a ladder or a bird on each I'll try to take some pictures to add to the recipe for future use. Best wishes to everyone for safe, healthy and happy.....

Finally got started on the meal.... Made the filling for the kreplach tonight, will make the kreplach themselves tomorrow.... Guess I'll make the chicken soup on Thursday, and the challahs on Friday. Should put me in pretty good shape. Mom's making the chopped liver (84 and still cooking). We usually have about 18, but current count is only 12 for this year. Maybe I'll make that pomegranate sorbet.....

BUMP C'mon. There's got to be one good sushi restaurant near Harrisburg !!!!!

My son is attening school near Harrisburg, and has been unable to find a decent sushi restaurant. He's tried a few, and found them to be only so/so. Can anyone make a suggestion? Anywhere within say 10 miles of downtown Harrisburg?

I could feed a family of 4 for about a month !!!! With variety !!! I guess I got the disease

It was between 4 and 5 pounds. You can check Nathan's charts, but at the 10 hour range, an extra pound or so isn't going to matter.

Nathan, I have a Groen combi which is probably 12 years old now (maybe older). When I first purchased it, there was a humidity control for lower cooks (below 210 F). Unfortunately, during a repair, they told me that the original control pannel was no longer available, and they "upgraded" it to one with no humidity control. Basicly, it's on or off. I've found that cooking a roast with it on generates too much moisture, and the roast tastes "washed out". I'm sure the newer ones have better controls and I'd agree with you fully. I believe you've commented before about how a good combi oven can be use for many sous-vide tasks.

Thanks. I've done many bottom rounds in the past, in the oven, and the results were never as good as sous-vide. To get it really tender in the oven, I'd have to cook it much longer (than normal for the oven, not longer than sous-vide) which, if I used the standard 200 or so for the oven, would result in an overdone roast. I haven't tried it, but I'd think that even if I could control my oven enough to keep the temperature at 130 or so, I'd think the roast would dry out over the course of 10 hours. With sous-vide, the degree of doneness was perfect, the meat was moist with great texture, and more tender than any bottom round I've made to date.

Put a bottom round roast on last night, and let it cook, sous-vide, at 53.3 C (128 F) for about 10 hours... I chilled it till this evening, and then finished it on my BGE (Big Green Egg) about 2 minutes per side at @ 600 F. Boy did it turn out great You can see a couple more pictures here.

Desiderio, did you have any luck finding your recipe? I picked up 3 pounds of locally made ricotta this today to test a recipe Thanks in advance -- Warren

Rosengarten recently reviewed fresh cheeses. His top ricotta was Santa Maria Caseificio which can be purchased at www.buonitalia.com. His second choice was from Old Chatham Sheepherding Company... you can order at www.blacksheepcheese.com Now all I need is that fantastic recipe.

Good question. I'd say a smooth consistency, no separate crust, not overly sweet, slight citrus hint. I remember one a friend made when I was a child that was very moist, and had some candied fruit in it.... Desiderio, your point about the quality of the ricotta is well taken. Unfortunately, I don't have many options. There is an Italian grocery about an hour away, and I think they have a fresh ricotta.....

I'm looking for a really GREAT ricotta cheese cake recipe. I know the web is full of recipes, and I've tried a few doing everything from tying the ricotta up in cheese cloth to frying the ricotta to reduce the liquid. None have been that really great recipe. I really value the opinions of members here, and would appreciate any personal favorites you're willing to share.

I keep a bench knife around for scooping up minced onions, garlic, etc. When time to clean up, I use that to scrape the top, and then liberally douse with vinegar. Let it sit a while, and wipe it off. Let it air dry, and oil with mineral oil (food grade). The mineral oil does a great job of stopping "stuff" from sinking in....

<center><img src="http://www.recipesonrails.com/recipes/photo/45.png?1150069641"></center> <br> <br> Really great with some sliced chicken, shrimp or leftover steak <br> We always make our own dressing though... You can find the recipe and pictures of how to do it <strong>here.</strong>

What Jay said, and I'd add that you probably do NOT have a chisel edge. Check out the knifeforum posted above. Lots of great folks there eager to help. They also have a forum on keeping you knives sharp Dave ( D_R_Sharpening) has a wealth of knowledge on sharpening and is always willing to help.

My son thought I should get one too, but when I saw $185 for the garden, and $25 for a seed pack, I couldn't buy into the idea..... It says the salad mix is good for only 75 salads over 2 to 3 months. That's about $ .30 a salad without considering the cost of the garden itself. I can buy a lot of organic salad for that price. That being said, I am also interested in how your experiment goes. Really curious how those tomatoes will taste. If they're close to home grown, I might get my arm twisted A good tomato mid winter surely has it's attraction. Please keep us posted.

Well, Melissa, as you know, I've reduced my recipe collection to a web site, (available here) so.... that's done. Unfortunately, my family hasn't passed on much that I can forward to my son. A wooden salad bowl from my Mother's mother, that has seen many a caesar salad while in my posession, and recipes for noodle pudding, cheese cake, and coffee cake from my mother (which are all on the website). I plan to fix that though I have ordered a set of custom kitchen knives from Murray Carter, and specifically told him that I want a set that I can pass on to my son some day, and maybe his children after that. Something that will help them remember how much I enjoyed cooking, and bringing the family together for great meals...

On the bags, I've noticed that in the past...... but related it to someone forraging in the freezer and dropping the sealed bag. Seems like every time I drop a bag, the seal goes bad... I've used the double seal idea too. As to the canisters make sure the gasket is clean and dry. I use ball jars myself, and they work great, but I do have one cannister we use for pretzels, and that seal has lasted months.....