gfweb

I blanch then roast broccoli till browned. Tender but not mushy

Son and d-i-l over for dinner. We did a bunch of small plates. Shrimp and artichoke dip Chorizo-stuffed dates wrapped with bacon Shrimp and grits (butter/sherry vinegar and pimenton sauce) and @weinoo's roasted tomato Roasted sprouts with sweet chili sauce and bacon Maple/mustard glazed lamb chops

That's right. Might be a little long. 144 should avoid confit texture

That's much slower than water bath sous vide. I'm happy with the steam baked results from the CSO. I'll do something like 8 minutes at 325/steam and it'll be about 115F in the center when I pull it to rest.

So it was over-cooked?

Interesting concept. Not so crazy. I'd point out to the editor who didn't look at the article that caveat is not a verb.

I just looked up the BOD. Lots of people on there from the industry, but also lots of people who would appear to understand the function of a BOD. Its surprising lapses occurred

I read most of that nice piece. Sounds like the problem over many years has been a lack of a truly active board of directors. The BODs job is to do audits and catch embezzlers...and to see that the mission is not deviating and to ensure t hat there's propriety in general. BOD needs to be fired and get a bunch of folks who know what they are doing re managing a 501Cwhatever and who aren't conflicted by being the industry. NYC has a zillion people qualified to serve.

I don't think that puncture is a worry with short cooking times and immediate serving. Bugs won't have time to grow much.

You have given up a lot in exchange for access to delicatessen meats.

Here's the Blue Star/Vent-a-hood combo just after installation and the burner

Noisier?

I have one of each and am very happy with both. The vent a hood runs at 55db set on its high setting. The meter describes this as a "quiet office " level. The BS is simple and effective and good looking. We looked at all the options a couple years ago and these were the best for the price.

Kirkland Parmigiano reggiano is very good Their beef post covid is still pricey. Fish is ok

Could somebody explain why the sous vide function is better than regular SV?

When he called me a jabroney he was

I tried at the Iron Sheik Diner. He told me to go fuck myself.

Docs understand.

I restrained myself

And Kenji works for anova in some capacity

Actually, I am he

I'll sometimes cover the pan and put a tbsp of water in to steam cook the eggs

@DiggingDogFarm What temp is best?

Have you noticed that your food is less tasty? Centigrade is for fevers and gas equations.

Please tell me you cook in Fahrenheit usually