gfweb

I'd do 135, I think. I'm not sure re the time. 12 hours might not be long enough given the size of the thing and the cut. You could do 12 hrs and then try a piece and cook more if needed. Makes it hard to plan a meal though. Maybe somebody else has experience with it. @rotuts ?

Then longer...like 12 hrs perhaps

Is this tri tip? If so, I've been happy with SV for 3 hours

Gouchujang salmon with Israeli cous cous and roasted cauliflower Because it was so frigging hot, I decided on a cold dinner. Smoked pork tenderloin tonnato, and a salad

Not for me. I'm opposed to pointless technology. And The North Koreans might hack my dinner.

Given food allergies and litigious customers, I don't think BK's lawyers would let them feed mystery food to anyone in the US.

What a really bad idea.

Who among us has not learned both of those mandoline lessons? I'd add don't use a mandoline while another person is jabbering at you

Shakshuka!

Didn't you go through this before?

An unusual lacuna in your otherwise impeccable taste

I’d say bake...no steam. The reason chips soften, I believe, is that the salt attracts water and crispness goes away. Baking ought to drive it off. One fly in the ointment is CSO is so steam tight that moisture in the food stays in the oven and very wet foods , eG cauliflower, will steam cook even on the ‘no steam” setting. But chips aren’t that wet

A big crock. Keeps them vertical and sort of organized

We've had soapstone for two years. There's a ding or two, but that adds character right? I'm very happy with it.

Or put in a baffle to redirect the steam vented

Air Fryer pork tenderloin Parmesan (Breville SOA) using the pressed panko method mentioned on the air fryer thread. Duck confit tossed in reduced balsamic and risotto

@andiesenji I find battered food tough to get right. It sticks to the grating too much. I've taken the approach of having a dry "batter" with toasted and seasoned panko that I press into a salted piece of chicken and chill. I've also been having success battering just one side of a piece of meat and having the naked side face the tray. I'd ( obviously) test fresh and frozen fries and tots and frozen mozzarella sticks and the like.

Put it in your standard oven. Probably won’t use it much with a CSO on the counter

I'm mildly surprised that CK didn't give himself a laurel wreath like Julius Caesar.

Not a problem. Just ask me. My definition is definitive.

All of this club quibbling is related to a major peeve of mine. Dishes with established names...eg a Reuben...should be made according to spec. Don’t call a turkey sandwich on whole wheat with cole slaw and Swiss a Reuben of any sort. Don’t make veal saltimbocca with a brown sauce. Etc.

My wife..."Don't we already have one of those?" as the FedEx truck rolls away

Orange soda and Mountain Dew are fit only for teenagers.

Cheese is a fine addition to a sandwich. Just not on a club.

That phone number is registered to Woody's BBQ in California.