gfweb

excellent stuff

I despise them as well. Many are the pastries that have been ruined by those foul things.

Unbuffered lido....

Its 1/2 of a George Foreman Cooker

The colors. Should be white , black and stainless steel...maybe red... so they'd fit in in most kitchens. But dorm cooking may be the best fit.

@btbyrd Love the forceps. Infinite uses!

A solution for a problem nobody has. Maybe in a college dorm it'd be useful. And 65C is more than "warm". Color choices are bizarre. But it'd make a great WTF wedding gift.

Yes. Not so well-formed.

look more like Moose Turds

Henry the wonder dog won’t eat a raw potato

Chicken thigh cacciatore. Needs something green. Sirloin pasta with basil cream sauce and wilted arugula Korean BBQ salmon with dried cranberry and onion wild rice

And what are you roasting them in? Is the bottom side on a rack or a pan/dish. Where is the heat? Above or top and bottom? 4 hours sounds long even at 250 F. The fix might be as simple as covering in foil

CSO at 400 steam for 10 min or so

Consider Cabot Seriously Sharp cheddar.

Some of them look like the head is bigger than the base. How do you unmold them?

Huh. I have an anova 1.0 that is still going strong. A little noisy, but always has been.

Holly Moore. Great friend of road food. Greatly missed.

I usually use ziplocs so its easy... pop it in and remove air by the submersion method. I don't see why you couldn't pat it dry and vac seal it, though

You can do 6h and cut off a chunk and see if its tender enough. If not, back in the pool.

I label my costco flap steak "bavette" and it tastes better that way.

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.