gfweb

I found a butt in the back of the freezer a few days ago. Who knew that was back there? Cooked it up sous vide for 24 H at 160F in the usual spices/condiments. It was perfect and tender and a lot left over to freeze away.

I dimple my burgers if they are thick. I've never seen testing of this, but i think it does prevent bloating of a fat burger. I wonder though if Five Guys approach of stacking multiple thin burgers is a better fix. You don't get myoglobin oozing all over, but what's good about that ?

But corona is a respiratory virus. You'd have to snort the olives.. But, yeah, I don't do buffets or salad bars because people are pigs.

This was low grade, bought on sale, sirloin. It marinated for 4 hours...fish sauce, molasses (no brown sugar in the house), lots of soy, lime juice. Very tasty, but I should've gotten it crustier. Hotter fire needed. The potato salad was pretty nice too. I medium dice yellow onions and sautee till nearly black, mix with jalapeno vinegar and mayo and let sit for a few hours

Grilled sirloin marinated ala @BKEats, burnt onion potato salad

I think I'd bone it.

@BKEats Pretty skirt steak. I'm never satisfied with mine. Could you please give some details?

I'd probably want to stick with electric. I mean steam is cool and all, but all the soot and smoke indoors...

Good to know, but whole foods is even farther than the UPS places!

Not here. We've tried

I agree. But Amazon has become a PITA to return things. Now they must be dropped off at a UPS center which is not that convenient.

I just put a surge suppressor between the receptacle and the microwave. Static is gone. Success!

Pork tenderloin marsala. Salad from the garden. The 4x5' box planter is making way more than we can eat from just one corner.

This makes static just sitting there, plugged-in but not cooking. Its whatever Amazon Basics actually is.

Our old uwave died. The new one makes static on the radio just by being plugged in. It's on a different circuit but about 6 inches away. Any fixes? A static cancelling plug or something? Anything to look for in a unit to avoid this?

They have a nice Vulcan range right next to the beast.

that's no fun

There is a myth that the bone adds flavor. I hear it all the time from the Mayor of Flavortown and others on TV. It does lead to uneven cooking, though.

Refrigerator, steam oven, convection oven. Put food in in the morning and it keeps it cool until the cooking program kicks-in. I don't want one, but it sounds cool (and hot) https://www.suvie.com/kitchen-robot/

@Mark n Baldwin has these fish pasteurization temps. Its table 3.1 in the link...or just click on 'fish pasteurization " in the table of contents. He directly addresses cook/chill of fish in the table https://www.douglasbaldwin.com/sous-vide.html#Table_3.1 I agree with @btbyrd , I think you'll end up over cooking the fish. If its salmon, for example, much over 130F starts to get dry.

Interesting question. I guess it hinges on whether the cooking temp and time would pasteurize the fish to allow for longer storage. I also don't know what part of fish spoilage is due to non-microbial processes eg autolytic enzymes.

Don't bake much, but it has worked fine.

I'm happy with the breville smart oven air.

I'm working. I cook and clean. And I'm happy to have the kitchen to myself. It's just better that way.

I just looked at their site... looks great. But tuna is 24.95 for "10 to 14 oz". Not 24.95/lb, just a flat rate for fish in that range. 40% variation in weight ...same price. Odd