gfweb

It appears that this infection is running its course without claiming too many victims.

I've noticed the same thing. I find t hat SV steak is better a touch more done than I'd like it when seared/roasted. So traditional cook gets MR...SV gets somewhat less than medium, which gets the texture to my liking.

Stuffed peppers w cabbage sounds very PA Dutch

I add cream and then mash. Yukon Golds for me. I contend that they have better flavor and never taste like dirt as some russets do. I use a masher because the ricer is in the back of a drawer. It starts out in front, but sneaks back at night.

@Lisa Shock I'd love to hear your memories of the NFNS auditions.

@Kerry Beal Time and temp?

NY Strip with sauteed mushrooms and roasted cauliflower German "potato" salad. The veg was the star here. Really great. Oven roasted cauliflower dressed with a mix of sauteed onion/bacon/dijon/sugar/salt/pepper/jalapeno vinegar and a little Wondra.

Looks great, but not much food there. Appetizer?

@rotuts I meant a pan on the stove for crisping (as well as browning)

Host's note: this discussion developed and was split from a post in Create my meal - the Challenge. Some of the replies refer back to that topic. @Bhukhhad why not cure your own Brit Bacon? Not at all hard to do. Or go to these guys http://www.balsonbutchers.com/

Yukon Gold sliced 1/8" thick cooked in CSO 375 F with and without steam x 11min. Steamed pots were thoroughly cooked and just starting to brown. Not crispy. Good potato taste. No-steam potatoes were thoroughly cooked, dried-out on the top side (ie not the part laying on the baking pan), less potato-y and not crispy. Steam >> convection. But the high heat of a pan seems needed for crisping.

Maybe smoke it yourself?

We had t his problem about 10 years ago. Our solution was to freeze all grains/flours for a day and then keep them in a sealed container. No more moths.

I'm not much of a toast eater, so its taken a while for me to compare the BSO and CSO. Impressive difference. CSO isn't standard toast, it is better. Huh.

That's the thing about smart stuff. Being "smart" doesn't mean being better. I don't need to have a fridge that I can access remotely. Engineers over-engineer to the point of being unworkable or a PITA (look at digital cameras). Marketers seize on pointless "advantages" to sell product.

Not sure that's believable. I looked at some of the "literature" on the internet.

Why in the world would you water plants with peroxide?

Orange glaze was out of a bottle. I forget the brand..Asian-ish.

Far as I can see there is no official distinction (as in a government definition) between sanitizers and disinfectants. More a usage thing perhaps...sanitizer for hands, disinfectant for the garbage can.

I think that if you get enough jalapeno in to make it green it might be hotter than you want. Maybe puree in a bit of spinach when you get it the way you want it to taste?

I wonder if one couldn't wash a board and then bake it at 56C for a few hours. That kills all but spores and is chemical free.

Peroxide only fizzes when there is an enzyme to degrade it. If your board fizzes then there is biologic material on it and probably bacteria growing in it. But fizzing isn't a sign of sterilization, just degradation of H2O2 Drug store peroxide is too weak. Only strong, ie dangerous, concentrations of peroxide will sterilize and the "cycle time' is around 30 minutes.

I have problems with the texture at a given doneness of some SV meats eg hamburger or strip steak. eg MR hamburger has the texture of rare and MR strip has no 'bite' to it. I find that a harder sear ie overcooking the outside somewhat fixes this.

never realized that this is a virtue

And the rye should be not too thick. You bake your own bread? Good for you. Slice it thin please.