gfweb

Good read. Great price

I did a eye of round today. 135F for 12 hours....tough and unpleasant. At 24 hours it was tender and tasty. Still needed sauce though.

Is it the pan with two small handles or one long one? Only the former fits mine.

Maybe add thyme?

Those things are all over the place here. I'm collecting carcasses to make stock.

Just edited to add it

I do duck confit SV and am happy with it. 175 x 12 to 18 hours

Bananas. Sounds like Jack Daniels.

I do menu planning. Some time around 3pm on weekdays...day before on weekends. I should be more compulsive.

Prosciutto and basil wrapped halibut in a tomato/ butter sauce, sprouts and potatoes

Time honored pairing. Probably British origin

What was that fraudulent company that claimed they could do blood tests with an iPhone?

We'll have kids and d-i-l as usual. They'll get tested first. An elderly friend will probably give it a miss this year. Preliminary menu, turkey w SV breast, roasted legs, gravy from stock made from last years turkey...au gratin root veg....cranberry...stuffing...sprouts.

I don't have MC, so I don't have the recipe. Could you summarize the steps?

@Kim Shook Thanks! The dip was an improvisation so the quantities are a guess One softened block of cream cheese, a few tbsp mayo mixed together with the same fork I use for pimiento cheese. A tsp of dijon, two tsp sriracha, A fine diced shallot A tsp of spanish smoked paprika. Generous handful of ground parm (1/2 cup?) Small jar of pickled artichokes, drained and chopped. Can of little shrimps All mixed together and broiled for 10 min or so.

So I bought one. Pretty fair price, $20 on Amazon. Very pretty book. Looks like one costing twice as much. Good paper, many high quality photos. Nice sections on how he thinks about cooking and flavor. Perhaps some of it is basic stuff for an eG reader, but its mostly worthwhile. Lots of recipes most with photos. For me, the flavor combinations were instructive and interesting. Lots to ponder. Too much eggplant though.

I want this one ETA: note the "gourmet coal granules" on the right

Why not? https://www.wired.com/sponsored/story/the-japanese-creative-firm-bringing-game-changing-options-to-morning-toast-and-coffee/?fbclid=IwAR2FwfXCsPe35Tz5_Qwh99T7Qti_5h5FzS0n3VpDkAO5thuZehcdmsjw2BM&utm_brand=wired&utm_campaign=paid-spon-Balmuda-7835710&utm_medium=social&utm_social-type=paid&utm_source=mixed-placement

Not as far as I know.

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.