slschnur

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About slschnur

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  1. Sous Vide Duck Confit

    Many thanks! I really didn't want to throw them out & thought they were probably okay, but wasn't sure. I have now started an inventory system for my freezers!
  2. Sous Vide Duck Confit

    Not at all sure this is the appropriate place, but I have a quick question about SV duck confit. In clearing out my freezer, I found three SV duck legs from 2013. They were sealed in a chamber vacuum sealer & have remained frozen since then. Will they still be fit to eat after 3 years or should I just bin them? I haven't been able to find an unambiguous answer on Google, so hope to find one here. Many thanks.
  3. Quick sous vide question: reheating

    What temperature should the ice bath be?
  4. I recently purchased a Vacmaster VP112 sealer. The first time I tried it out, the unit sealed properly, but the top remained locked down, making it impossible to open the lid to remove the sealed item. After approximately 30 minutes of speaking with three different people at ARY, I was told to use the canister tubing to release the vacuum. I was told to let the unit rest so that an internal circuit could reset. It worked properly the next time. The next day, I used it again & again the top locked down, requiring the canister tubing to release the vacuum. Given the weight of the thing, I'm inclined to just keep the machine & use the tubing to release the vacuum, but if the tubing stops working,I suppose I could just bale up the entire thing, send it back, & let them deal with the food locked inside. Has anyone else had this problem with the VP112?
  5. Go to Modernistcuisine.com, click on "Find a copy of Modernist Cuisine Near You." It gives the nearest bookstore or library in your area.
  6. The peaches are in!

    Cut into thirds, wrapped in prosciutto pinned by toothpicks, brushed with olive oil, grilled, served with reduced balsamic drizzle or Saba.
  7. First time at Tour d'Argent with my father in 1970. Four courses (just remember the pressed duck), good wine, grand view of Notre Dame, then tour of the wine cellars. Being quite young probably helped too!
  8. Keeping Food Magazines

    I still can't part with Gourmet - complete from 1960 to its demise, plus a few from the first year it was published. Same for Saveur for the moment & a few Cooks Illustrated, although I no longer subscribe. I keep Food & Wine for a year, then buy the bound volume of recipes. And I bought the DVD of Fine Cooking, all issues from inception through 2010. Bon Appetit I access through Epicurious, so toss the magazines after I leaf through them. Trying to save all of them is impossible, plus almost all of the recipes are available on-line.
  9. Northern VA suburban, impassioned home cook.
  10. Gourmet Slow Cooker Recipes?

    There are a number of good recipes in The Italian Slow Cooker by Michele Scicolone. Everything I've tried has been very good. Ditto for WS Esssentials of Slow Cooking. There's also Slow Cooker Revolution from America's Test Kitchen. Haven't tried anything from there yet.
  11. [HOU] Houston Fine Dining 2011

    We had dinner at Haven in November & found it to be one of the better places in Houston. The service was excellent and the food was above average & is apparently locally sourced insofar as possible. My only complaint was the noise level, but that may have been solved by now. My daughter, who lives in Houston, also likes Reef, Catalan, & of course Da Marco.
  12. I've never had any problem with the powder clumping. Is it tightly closed, because any moisture from the fridge that got in would make it clump. And it should definitely be refrigerated after opening.
  13. My grandson, now 7 months old, scarfs down kale, broccoli, turnips, and collards, among others, in addition to the usual peas, carrots, spinach, &c. - a budding foodie!
  14. Ice Cream in Paris

    By all means go to Berthillon. We were in Paris last summer & went twice, well worth the wait, even though my favorite flavor (we used to live on the Ile St Louis a few doors away from Berthillon), fruit de la passion, wasn't available. They've also opened a sit-down tea-room type place next door to the main shop. Many other restaurants & shops on the Ile also sell Berthillon ice cream if the line is too long at the main store. Wish I had some Berthillon ice cream right now...
  15. Great idea. I made the zucchini Musakka with tomatoes & chickpeas yesterday & we were very pleased with the result. My problem is deciding which recipe to try next.