gfweb

One from the archives...old school poached salmon with cherry tomatoes, onions, fennel and carrot shavings in a sauce made of the reduced poaching liquid and mounted with butter., and butter braised bok choy.

SV Flat Iron Steak (130F, 3 hrs) with basil cream sauce and pepperoncini, papardelle, and broccolini

nope. I may slop a some into a sauce, but it doesn't do the thickening job that a restaurant's pasta water can do because it isn't as concentrated. More often I use cornstarch slurry . That pasta water advice sounds like clickbait. "10 surprising reasons to save used pasta water"

A lot of the blame for the unreparable appliance problem I think lies with the Walmart and Targets of the world who demand lower and lower prices for appliances. They’ve reached the point where repair is more expensive than buying a new one.

I use wood pellets in a little tube which generates no heat. Only the ambient temp is an issue in the summer. I wonder if you could put the fish on a tray sitting on ice and cold smoke that way.

That is stunning!

Amish chicken pot pie is nothing like this normal looking pot pie. Regulation Amish pot pie is a noodle soup like deal with no pastry at all. This manufacturer is not all that far down the road from us and well into PA Dutch country. I’d bet all their sales are not local. FWIW I think their product is probably better than the authentic one.

Looks pretty sad for a cul. Program.

I use a cheap escali that I picked up somewhere. It’s a horse. Escali Primo Digital Kitchen Scale (11 lb/ 5 kg Capacity) (0.05 oz/ 1 g Increment)

I've been happy enough with re-frozen salmon and halibut. Better than the bin....

freeze it

Stock

Cheese sauce, peanut sauce, gravy , will cover a multitude of veg. Try poutine with fries and...roasted cauliflower. Avoid peas and lima beans and string beans. Vile veg that can’t be hidden under a sauce. The old standby of sweet stuff eg on yams , I think is a trap. They need to learn to love savory stuff. And the eternal “ you have to eat a forkful” eventually turns the tongue.

why buy cooked bacon?

It cooks so fast I've never SVd it. Usually its pounded and sauteed ...or browned and then roasted for a 10-15 minutes at 350F. I guess SV 140 F for an hour. But I'd brown and roast. Faster and reliable.

That food seems glad to see you

Looks great. How long and how hot did you cook?

What a change from a few years ago. Lots of SV options at a good price. Good times.

I’m of no help with this one. 😁 I would say that wanting a second beer and actually having a few more are different things.

You might add sage. I do sometimes.

That’s a tough one. I make it by feel, I’ve done it so often. 1:1 is about right. With a tsp Dijon and some garlic minced in the sauce pan. And salt. Sometimes I sautée apple slices till they break down a little and add that. Id shoot for about a cup of sauce for 4 people so 1/2 cup each. I thicken with corn starch to get it so it coats a spoon but isn’t viscous. Apologies for the imprecision. I cook like a grandmother at times. 🙂

They needed salt. 🙂

@Kim Shook So I just did the experiment. But differently 400 f oven and a pre heated sheet pan 2 halved biggish sprouts and two whole sprouts. At 7 min the halved sprouts were nicely browned and at 185 f. At 9 min they were more browned and at 200 f. They were still just a little crunchy and real tasty and bright green. Perfect. The whole sprouts got to 175 f at 9 min and had no browning and were undercooked So I’d do halved big sprouts , oiled, face down in a hot pan in 400 f oven for 9 min. Maybe use bacon fat next time....

Yes in a pan on the stove. I’ve done whole sprouts in the oven at 400 and they Overcooked half the time. IIRC it was like 10 minutes. I’d do a few experiments if I did it again. I think I’d put 5 oiled sprouts on a sheet pan and test them at 5, 7, 9, 11, and 13 minutes or something like that.

I halve the raw sprouts...place face down in a oiled pan add some bacon fat ..cook till face is charred...then add a few tbsp water or broth or orange juice and cover for a minute or so to steam them. You’ll get a feel for how long is enough. Occasionally I overshoot.