gfweb

So?

Another factor is the kind of pricing Target et al want. It's not $900.

If the SV machine is any guide,Anova entered a market where SV Supreme was about $350 and Anova started at $180 or so if memory serves. If I had the space, the price point for me would be no more than $400, (and I'm a guy who already understands steam cooking)

a mold for columns for a wedding cake

smoko?

Problem is, I have no place for it. So something must die for Anova to come in.

Whopper, which I do like, has mayo and ketchup to lube-up and camouflage the meat texture and taste. Wonder what it'd be like with just the patty compared to real meat?

sweet

1/3 that size would be just right for a home

You can buy Knorr demiglace here in the stores. Too salty to use. And I like salt

interesting idea. I've often wondered about the cost of keeping a bunch of ovens going all day long

I clicked multiple times, no Airedales. Only a few corgi, and various types of poo

Broiled salmon, couscous

Is there an online recipe?

I need to make that lasagna.. perhaps the stink bug was a cilantro note to replace the bay leaf

Perhaps Bugalli was using a Euro ham, which I believe are less salty.

@ASporkwithBravado your experience is a good enough anecdote for me. The consumer models won’t stand up to your pro level usage. You proved it. I’d look into that linked group of stick mixers. check out the guarantees and reviews.

I’d say that the brands you use may have cheapened construction to meet a price point from Walmart or whoever. I’d check a restaurant supply place for a pro model. https://www.webstaurantstore.com/search/stick-blender.html

Chimichurri sirloin and potatoes

SV lamb, roasted tomatoes (taste better than they look) and German potato salad

Peanut better is great, but easy to pull off. I’ve got to add the tootsie roll. Brilliant.

Lol. Really. But any half decent stove would be $1000 which is more than the above stuff. edited to add.. Oops, a stove is $500

Dull knives and bad skills may be aligned. but, yeah I think a sharp knife may be more dangerous than a dull one. Ive advised a few klutzy relatives to use steak knives rather than a chefs knife. Very safe and pretty effective. re Chefs Choice, I like their sharpeners. It’s not sushi chef sharp, but it’s pretty damn sharp. And it’s a local company which counts for something with me. Their employees speak well of it.

CSO/BSO + PAG + ANOVA + A couple induction things is still way cheaper than a stove. Is this the future?

@Porthos and I grew up together, it seems. First wine was at a friend’s bar mitzvah. Yucky at 13 years old.