gfweb

And this one that will hold a turkey. I wonder how long the tank lasts given the big chamber? https://www.amazon.com/dp/B07TNNYQMS/ref=sspa_dk_detail_3?psc=1&pd_rd_i=B07TNNYQMS&pd_rd_w=BAINL&pf_rd_p=45a72588-80f7-4414-9851-786f6c16d42b&pd_rd_wg=BxjAj&pf_rd_r=7BE9E63WFA6085J4HYYA&pd_rd_r=60f4deed-058b-4946-81c3-7b61497b000b&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzMTVaUjNISTAxNDJUJmVuY3J5cHRlZElkPUEwODE4MDgxTk9PTTVESjdOMDRZJmVuY3J5cHRlZEFkSWQ9QTAyNzM3NjRQMTM2MUVMNlZCVEomd2lkZ2V0TmFtZT1zcF9kZXRhaWwmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl

Looking on Amazon...Emerson, Tovala and Sharp all have steam ovens now

Less gingery , more complex and crisper

Cream cheese or cheddar is nice with them

sous vide

I love a caramelized zuc. And I love that stove. The lowest level Blue Star. No bells or whistles. Minimal electronics. Just heat.

SV Sirloin, veg, cauliflower gratin. The gratin varies between batches. Some are watery, some creamy. It must have to do with how wet the cauliflower is, but it frustrates the hell out of me. Tastes good though. SV (130 x 40 min) swordfish and potatoes

A coworker gave me two weird zucchini. A round one, Mexican origin, called a tatome. It gets nice flavor when sauteed till browned And this thing, Sicilian origin, called (by her) a googootz. I'm tempted to call it the Sonny Corleone. Cooked-up, it just tasted green. Not much there.

YES! To me sv steak seems underdone because there's no chew to it. My solution with thicker steaks is to sv to 129 and then sear enough to have a thin rim of med-well on the surface. You get a little chew and med rare flavor with sear too.

It’s spiced wafer season again! The (otherwise hideous) Acme Market, has them @ 2 for $5. I harvested a few boxes.

Coffee till 2 pm ...Diet caffeine free Coke thereafter

I was speaking of crazins

Except they are good and don’t taste like raisins.

raisins in pastry is an abomination

I planted two paw paw this year. So in 8 or so years, if I live that long, I'll give you one. 😉

I have a bunch of 25 year old Lean Cuisine melamine plates that are perfect for CSO leftovers.

Arrgh. I DON'T NEED THIS THING. i don't

What size pan will it hold? Looks like 1/4 sheet pan

Perhaps chamber vacs have reached the point that immersion circulators did a few years ago where demand is great enough to allow lower price.

my son is strange in the same way he ate all kinds of "weird" stuff as a young teen

Probably. 😉 Welcome back! I just meant that beets are not on many kids' lists of edible food.

Its all in the choice of meat. Long hot smokes are suitable for tough cuts that need time to loosen-up. The same sorts of meat you'd braise. To me a braised or smoked tough cut needs a sauce which hides the texture a bit. But I agree, I don't like long-smoked meat as much as many do...largely because of the texture. FWIW, I get around the texture issue with pulled pork by cooking it sous vide. This is the juiciest most tender and not-overcooked pulled pork you can get. I don't do much hot smoking. I cold smoke then cook sous vide if I want smoked meat.

More good press.. https://medium.com/@weeatstuff/industry-highlight-rob-connoley-8457ba58800a

@Franci your son wanted baked beets. I predict great things for him.

I love spam musubi, a habit I picked up on Maui. Spam is ubiquitous there. I found it offered as a breakfast meat at Burger King even. It it isn’t much different than Taylor pork roll.(or Taylor ham @MetsFan5)...except the latter is even better.