gfweb

Yup. That's a great idea. SV short rib makes me think of roast beef. Which is good too. Braised short rib is self-sauced. I had a Geoffrey Zacarian short rib with Dates and 5 spice that was great... Maybe serve with fried polenta.....

Advertising twaddle. You aren't supposed to think about it. Just go buy some meat. Cause it's meat season. Right now , before you miss out. Limited time offer. While supplies last.

I find coffee in France stronger but not better. Agree re Starbucks. There is a reason they add all those things to their coffee. It's bad otherwise.

It's a very different result. I strongly prefer the flavor that develops with a braise in red wine with veg and spices.

I SV deckle using sirloin numbers IIRC 132 F x 5 hours

They just look green @rotuts

Shred sprouts on a mandoline, being careful not to include the tough stem part. Fine diced onions ...a tbsp or two. Put a mixture of smoky bacon fat and peanut oil in a saute pan...enough to coat the bottom more than just a film. Saute onions till clear then add the sprouts and a little water, cover and cook a few minutes. Salt to taste Add chopped crazins (dried cranberries)...enough so you'll have one or two in every forkful..Cook a minute or two longer and serve.

Pork tenderloin roulade with arancini and hot sprout slaw Kung Pao Shrimp Roast chicken with potatoes and tomatoes caramelized in chicken drippings

You might fry your electronics....

I have an IP and don't use it. I don't pressure cook much other than stock and my old school PC is faster to temp and bigger. OTOH the IP you can ignore and it'll stop itself at the appointed time. I do find all the options on the IP daunting. Kind of like an "over engineered" digital camera. But we won't go there.

Could it be that the large leaf variety is simply more full-grown?

An old standard here...dates stuffed with Mexican chorizo and wrapped with bacon. Cook chorizo before stuffing the butterflied date...use a single layer of thin bacon..secure with a toothpick...broil till bacon is cooked, turning half way through.

As a frequent cooker of SV duck...I wonder how easy this will be to bite through in a sandwich. The slices of breast shown in the photo are thick enough to look like a knife would be helpful. But I trust the wizards at the Arby test kitchen.

FN has run out of ideas but apparently not sponsors.

If they'd make an induction range with a gas flame that'd be perfect for me.

The tip thing is troubling.

Re April Bloomfield https://www.nytimes.com/2018/10/16/dining/april-bloomfield-spotted-pig-ken-friedman.html?action=click&module=Top Stories&pgtype=Homepage

@David Ross The trick is to cut a flat edge to the waxy potato and then place it between 2 chopsticks to keep the knife from cutting through the spud. But still it isn't worth the effort. Unless I've missed something in the preparation.

@liuzhou Brilliant topic! I could stand a similar one for Mexican/SA veg.

I find hasselbeck potatoes are more interesting looking than tasty.

I'm struck by the variation in quality within a beef grade. Acme Markets, the big player in SE PA, has choice grade beef that is tasteless and tough. Costco's and WFs choice grade is much better.

I've been dissatisfied with the mushroom flavor in mushroom risotto. Not strong enough. So I made mushroom broth to rehydrate the risotto. Just boiled about six cut up mushrooms in water and got a well flavored broth. Made a big difference in the flavor. Not a breakthrough, but useful at least to me.

Ive learned to embrace being last

@liamsaunt That spicy salmon sandwich. Is that a salmon filet or a salmon cake of some sort?

I'd be happy to have either of these guys as a neighbor. Unfortunately the recipes aren't up yet. JPs fish and squash look great.