gfweb

210 F with steam. Obviously the steam generator is at least 2 degrees hotter than 210. I wonder what's the real temp in the oven when its set to 210 with steam.

I love that space. Great organization. My pantry is a big cabinet with sliding drawers and a big closet in the cellar. It works, but isnt so pretty

what's H-steam?

How big is the tank?

There's a zillion of them on eBay...pretty cheap too

Flat iron steak with romesco sauce and roasted cauliflower. The Cauliflower and romesco were nice together.

We ate dinner in a restaurant! First time in 3 1/2 months. It was nice to have other people's cooking for a change.

Potatoes fried in bratwurst grease are tasty too

A pleasure of mine. Nothing like a good Victorian word in these situations..I'll see your hussy and raise you a strumpet.

Barilla makes it. A great sauce holder.

Great podcast! Except for the title, Special Sauce, which is beyond trite at this point

Doesn't look like there's enough mole to fill a braising dish. I might do the beef cheeks in red wine with onions and peppers and then serve in the mole.

I retract this comment. The recently reformulated it and now it really is bland.

Maybe something like a corn dog with precooked shrimp? That'd give a better ratio of cornbread to shrimp than a muffin, I think.

14 years wasn't that long ago. Sensibilities haven't changed that much from then to now. How did that ever seem like a good idea?

Plenty of pork and chicken in the markets, but beef you'd want to eat is scarce. Fortunately, I have a half full freezer yet. Costco halved the size of its meat display. Only crummy cuts of beef unless prime and then crazy expensive. And the line to check out went to the back of the store.

When I looked up times, it was all over the place. 2 hours to 10 hours. What advantage do you get at 8 hrs? This was very tender...not quite tenderloin, but much more tender than strip and good beef taste.

Sous vide tri tip (134F x 4 hours) and seared on charcoal grill. Very tender but still with a little chew to it. Broccoli rabe. More than Gourmet gravy, potatoes.

That's the thing. Skin is usually flabby and comes off with half the coating.

Opinions sought... Add starch or baking powder or trisol to the seasoned flour? Add egg to the buttermilk? Or batter coat (as opposed to making an in situ batter with buttermilk-soaked chicken and flour)? Skin off or on? Sous vide first?

Fried chicken. I did sous vide first (155F, 90 min) to get the different shapes equally cooked and then did the buttermilk/flour dredge. It worked well.

How many servings is that?

I agree. For me the best au gratin potatoes just have yukon gold potatoes, salt, a breath of garlic and cream.

The feed tube would have to accommodate the roll of dough. Mine would work if I was making a small oblong cookie