gfweb

I love it when a friend says she can't eat MSG but will scarf doritos all day long with no ill effects.

Talk about "straining at gnats"...

A brief poach won't add that much salt to the meat. I recall a number like a cm/day for salt penetration

Cannelloni and salad

I detect celery, but it isn't on the ingredient list

I'm thinking sous vide for the breast followed by searing...as I do duck

My $60 goose fell through, but I scored a frozen goose at my alternate local supermarket! Not cheap, but not impossible at $50. I'm already set for Xmas with tenderloin, so I may have to invent a celebration to cook the goose. Details will follow

Moe is smart. Fat pancakes are an abomination

We’ll have two as well. First one for our son who’s working Xmas. Flat iron steak...augratin potatoes...sprouts...bread pudding. Real Xmas...beef tenderloin with braised onions,...smoked yam purée...augratin pots...sprout slaw...sticky toffee pudding

Never had this happen with that cut, but every brisket I've SVd has been cured first, so this may draw out water. Is brisket that wet? Pork loin and shoulder doesn't puff on me even though there are bag juices that could vaporize On the other hand, the time the meat is in the temp zone where bacteria could grow is small, so I guess that would be unlikely.

I'd worry about contamination. What temp is the SV?

I seem to recall @andiesenji saying that this was a good unit. Agree that the name is beyond stupid.

I’d use them in a matter of a few days unless they were canned sterilely. I tend to make a meal’s worth at a time. truely preserving pickles have more salt and acid than the quick pickle. Part of the problem with spoilage is toxins made by bacteria and fungi. They would permeate the whole jar.

Decreased cost of goods and another product on the shelf...a win/win for P&G.

sonic cleaner?

So you read part of the article. My paraphrase was accurate. OF COURSE they got it wrong. Duh.

Hmm. I’ve a rack or two in the freezer waiting for me to smoke them. But I find bbq ribs an overrated PITA.

That's one bad-ass macaroni machine. Its what Vetri has in his restaurant. Woof!

They said that these two were equivalent and the rest were flawed. (Heavy paraphrasing)

Cooks Illustrated just reviewed induction plates and said that most are flawed, but liked the control freak and the Max Burton. In their tests they said that they were pretty much equivalent in every day tasks.

Cooks Illustrated just reviewed the big toaster ovens out there. BSO won handily. CSO was not tested

Maybe you should link eG on your website.

Even us east coasters. I planted ramps in two great micro environments for them about 5 yrs ago. I get the same ramps I planted growing every year ....no proliferation. I may have to forage.

I believe I recall seeing the great results.

It’s a good deal when the meeting is in a cool place. I ought to wise up and stay longer.