gfweb

Me too.

Can you explain how you use this, please?

It is a fine line, isn't it. Long ago, I learned to take tests on an empty stomach. Kept me sharper. The golfer, Bobby Jones, discovered early in his career that the competitive round after a full lunch was always worse than the am round. He was dulled. So he cut out the big meals at lunch, but offered to buy his opponent's meal (heh heh). He played better and his opponents, worse.

Duck breast loves sous vide

Agreed on Kobe beef. Too fatty and limp.

Looks great except for the marshmallow thing.

Still working that rib eye/Strip grift. Good work by you.

Brilliant idea

I’ll shred if it’s dry or if it’s intended to be eaten as a sandwich, but SV turkey is great chunky.

Turkey salad with Benton's bacon and grapes, Cranberry vinaigrette on the lettuce with pistachios

Smallish Thanksgiving group this year. Appetizers...cauliflower soup and Ina Garten's sun dried tomato dip which was very nice SV turkey breast and roasted dark meat, brussels sprout slaw with cranzins and bacon fat. Not shown au gratin potatoes, smoked yam puree, gravy, stuffing, rolls, cranberry dressing. The marrow bone in the back is to buy Henry's silence for a couple hours

When I'm doing a pork loin SV I sometimes take the trimmings...brown them up and pan roast veg with them...deglaze and reduce...add butter and whisk.

Its Thanksgiving. Its supposed to be a disaster

Plenty of fresh turkeys get bought, but its hard for me to say that the quality difference is that much. It, after all, is still turkey. The big quality difference is in how nicely they are cooked. Big damn bird and not easy to get the breast and legs both properly done. My solution is to carve off the breasts and sous vide them to 145F. A wholly different meat cooked thusly. (And it must be cooked to 145 F not 62.7 C. It is an American bird.)

Its a distribution issue to a large degree,I think. Low demand all year and then high demand at Thanksgiving and Christmas. That, combined with the limited shelf life of fowl makes freezing a rational plan. Cooked properly, they taste as good as fresh turkey of similar quality (ie not a 'wagyu' turkey)

I got at home and was wowed by the photos, but after hanging around eG all these years there wasn't much that was that new.

Food looks good, but I’m put off by cardboard plates and plastic glasses. Unless it’s a food truck or a ball park, I want china and metal utensils.

SV flat iron steak, Cheddar/Cauliflower gratin, apple braised cabbage

Care to show us the recipe?

Classic sides

d'Artagnan makes the Meat King look cheap https://themeatking.com/products/goose-frozen-sale-5-99lb And I see that Whole Foods advertises goose, but no price

Its like $160 for a goose at D'artagnan, which isn't a cheap place, but still.

both are faster to heat up

Perhaps you didn’t use “good” olive oil... but seriously, she adds panko and no milk. This is not a panade. And why panko , whose main characteristic is spiky fragments that brown well? The value of panko is on the surface of a piece of meat, not inside it. I think the lack of a true panade is why it was dense.

Of course UTI is a euphemism....