gfweb

I want an air sled and I have absolutely no need for one Eta...turns out they are made just down the road.

Wow

I do use it to thaw, but often on the way to a SV cook. Probably cook SV stuff once or twice a week

They are indeed.

won't kill spores. reaching way back in my memory...it takes something like 240F for 15 minutes to kill spores...in other words, pressure cooker temps.

Good priorities! The dog trumps the food for sure

I'd think about preparing the big dishes at your apartment and schlepping it to the cape where it can be finished. You could add easily acquired stuff like potatoes/salad locally. Takes all the doubt out of it and removes the stress of sourcing stuff. My main goal, if it were me, would be to have fun and minimize worries. Unless the adventure of pulling this off is part of the fun.

As far as I know 190 is high enough to prevent proliferation and toxin production during the cooking. Whether it kills spores is a function of temp and time and I don't have that table available., but that really isn't the issue. The answer lies somewhere in this long thing from FDA https://www.fda.gov/media/80310/download

Perhaps a sales tactic

@curls How do you access Restaurant Depot if you aren't in the business?

And also the length of the duct which increases drag.

The type of stove is a consideration. An induction range has little air upflow because it doesn't waste a lot of heat, that makes the fan have to suck harder just t o get the smoke up into the hood. The specs for vent mounting height are all low if you are over about 5'8". One's head gets in the way at the rated height . Consider this when picking the fan power...the manufacturer may be citing efficacy at a lower than desirable mounting height. We have a vented Vent-a-hood. Its great.

Gorgeous SV time and temp?

Its do-able. The key factors are the bread and meat and cheese 😉 . You need a good hoagie roll. Amoroso's are as close as you can get in stores. They aren't like what the steak places get, but they are OK. Should be soft-ish. Not baguette hard. Re meat you cannot use those crappy frozen things like Steakum. Rather get a cheap cut, like sirloin on sale, slice thin and chop up. pan fry and S/P. Use more than seems reasonable for the sandwich. Cheese options vary between american, provolone and whiz...nothing else. For me provolone doesn't melt well enough and doesn't complement ketchup. Put cheese on bread first, mix fried onions with the right-off-the-griddle hot meat and apply to roll. If using ketchup put it between the cheese and the meat. Don't use ice cold ketchup.You want the hot meat to melt the cheese. Naval Hosp is long gone except for a couple buildings.. Its the Eagles practice facility now.

Maybe salt it more? MSG?

Miso sea bass with tomato and shallot, sage rubbed butternut squash steaks, mashed potatoes. The steaks were darn good. That will re-appear.

Yup there were some bad ones for a while.

I've had various restaurant/diner takes on tater tots, including totchos. Most were flawed, ruined by undercrisping and watery sauces. A couple were great...well crisped and not over sauced. I think deep frying is key if a sauce is planned. Maybe the airfryer could do it.

Flat iron steak with peach/tomato coulis and twice baked pimenton potatoes

Shows the exhaustive testing they do. Nicely done.

maybe?

Me too. A turkey sandwich with coleslaw on rye is no kind of Reuben

Miele is advertising built in combi ovens in Food and Wine. Things are looking up.

BSO is Breville smart oven. Not a steamer

@Kim Shook Thomas Keller uses frozen fries at Bouchon.