gfweb

It’s like childbirth. The memory will fade and it’ll be fine in the end. It was the worst six weeks of my life, but it’s just a dim memory at this point.

I don't get the value of MCs method here. The time to cook would be longer than that required for sous vide since heat conduction is less in air than water. It might go better in a steam oven, but still there would be temp swings given the way ovens are controlled.

When I cook a few filets I do it this way. I temp every few minutes eG at 5 and 9 and 12 min. They are thick and start at near room temp. It works well. The. Last few minutes are busy, but are overall easy. On christmas i do about 10 filets. Then I do them all SV to 125 f. And sear off the lot.

Thanks! Cider glaze sounds great Filet was seared and then roasted to 125 F in a 350 oven , rested and served Pan sauce was done in the searing pan...little minced garlic...deglazed w sweet Marsala...cream added...cooked down..salt and pepper ..caramel color to darken veg were small diced Yukon gold, sweet pots and onions ....roughly 2:2:1 ratio... pan roasted in peanut oil...potatoes first, till browned on a side...then add sweet pots till darkened on a side...then add onions. Cook covered for a minute or two...salt well..add very generous splash of cream and cook down for a minute or two. The idea is to get each veg cooked and browned before adding the next and to maximize browning

Filet mignon, marsala cream sauce with roasted root vegetables

Like in Philly we don't call them Philly Cheesesteaks. Unless its some erzatz crap from a national chain. Except in Philly we don't say erzatz... fugazy would be more typical

Around here they are $180 each. I've been tempted but never could rationalize it.

sounds like a very nice take-out place indeed

Country ham, deviled

I'm with you. Just clickbait is all it is.

Appetizers for a tree trimming dinner. Served with lots of bread for sopping sauce Peppadew stuffed with boursin deviled eggs with candied bacon butter "braised" shrimp (SV 135 x 20 min) with sherry vinegar and pimenton Red wine braised chorizo Patatas bravas Maple/dijon glazed SV (137F 30 min) lamb chops

That was lunch? Humongous.

On American you can pick your meal within 30 days of the flight

Bravo is , by definition , trashy. Real Housewives etc. With TC they are showing restraint...Padma’s clothes are still on her. But yeah

musubi

http://www2.philly.com/obituaries/katie-loeb-bartender-obituary-20181210.html

Salisbury steak is ground beef. Swiss steak is tenderized round or something similar. But both are similar dishes.

I'm happy with my fuzzy logic Zoj. ~$150 US on Amazon a little more up north It looks like a Pokemon which is a bonus https://www.amazon.ca/Zojirushi-NS-ZCC10-Cooker-Warmer-Premium/dp/B00007J5U7/ref=sr_1_fkmr1_1?ie=UTF8&qid=1544411796&sr=8-1-fkmr1&keywords=zoj+fuzzy+rice

So where will you store your pots?

It’s amazing what the BSO can put out.

My son is getting a sous vide machine.

That cooked the Bacon?

What cooking temp / time on the deer?

Temp wise, you should be fine. An aluminum frying pan gets way hotter than deep frying temps.

me too