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eGullet Society staff emeritus
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    Brooklyn, NY

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  1. Did you salt the meat before bagging? If so that would cause is to have some breakdown in texture. But mainly, 72 hours is a loooong time for a shoulder. You may be better off bumping it up to 62/63c for 24 hours.
  2. no problem, glad the link was helpful. I find there is a lot of useful information on that site in general, I even signed up for a few of their classes in the past. The infusion / whipper one was particularly interesting to me.
  3. There is a good discussion / presentation about it over on chefsteps: http://www.chefsteps.com/activities/level-up-sous-vide-presentation
  4. johnder

    Steven Shaw

    This news is so sudden and tragic, it is a great loss and my condolences go out to his family. Steven had a great passion for life and food and all the people that interacted with him throughout the years will surely remember this and hopefully carry through his zest for these things moving forward. RIP Steven, you will be greatly missed.
  5. That sure looks a lot like the Ary 215 model. (versus the 210, since there is a bottle of oil in the photo, which is also the exact bottle that came with my 215)
  6. Can't beat this, the old standard. 12 pack for 7 bucks here
  7. If you are interested in a somewhat readable explanation of trichinella I would suggest you take a look at the FDA bad bug book available here Page 139 goes into some frequency of illness.
  8. johnder

    Glaze for Baked Ham

    I have been doing the Saveur recipe from way way back which is just equal parts dijon, light brown and orange marmalade. Always a big hit and gives a really nice crunch at the end of cooking.
  9. At least in my case is I am finding I am using my chamber sealer way more than I ever used my foodsaver. A few reasons I attribute to this: The foodsaver was stored in a cabinet and most of the time I was too lazy to bring it out for a quick job, cleaning / sanitizing it due to the high probability of it sucking in some liquid from the bag and putting it away. That combined with the fact I was never happy with the seals or vacuum level I got with it the foodsaver was never really part of my cooking ritual. Now that I have the chamber sealer out on the counter, ready to go at a moments notice am finding I am using it 2-3 times a day. That combined with the huge difference in the end product, I am super happy with it. Yes, it is huge and takes up a lot of counter space, but having it available and ready I think also contributes highly the usage it is getting. In regards to WS or Sur La Table selling 85 pound $900 chamber sealers, I am sure they would sell some especially bundled with with some crazy labeled "Pro" package (PolySci Prof Chef and VP215 or MiniPak, keeping the Vp112 and PolySci Creative as the "Home" package ) , but I feel they will go the way of the breadmakers that were all the fad 5 years ago. People used them for a few weeks, then they sat on the counter untouched for a few months and finally sent out to the curb as part of a yard sale or sequestered in the basement to reclaim the counterspace.
  10. Sorry, that was for chicken legs as an example. For whole chickens I have seen them as low as 1.99 a pound for a perdue up to 7 bucks a pound for a heritage breed.
  11. The new whole foods in park slope does not charge for parking. I has 240 spots from what I was told. In regards to pricing, yes there are a few items that are higher but I find that is the case as many supermarkets in NYC. As a native New Yorker, I have just come to accept that as a cost of living in NYC. Yes, I can go to my corner Associated supermarket and get chicken legs for 69 cents a pound from some battery chicken plant, go to fairway and get bell and evans kosher legs for 89 cents a pound, go to WF and pay 1.49 a pound for organic air chilled legs, or to the farmers market or heritage meats and pay 2.25 a pound for a chicken with a name. It is all a matter of what you are looking for and willing to pay/consume.
  12. Google patent link http://www.google.com/patents/US8469678
  13. The best fried chicken I have made has been T. Keller's recipe from Ad Hoc. Hands down the best recipe. I am sure he would disagree about the whole soggy skin thing.
  14. Depends on the drink -- some are spritzed in the glass, others on top. A general rule of thumb is if it is a drink by Jim, 99 out of 100 times it will be a spritz in the glass. In the case of the Kin-Kan (my drink), my suggestion would be a spritz or two on the top of the finished drink.
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