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Orange glazed salmon over roasted cauliflower puree with maple blackened sprouts.

I eat at a kitchen counter a lot. I designed a high one for just that. Comfortable from a stool or just standing ...and out of reach of Henry the ravenous Airedale.

I’ve spent the evening fooling with Pommes fondant. Ramsay you tubes...other guys’ you tubes. Bourdain recipe. Cooked stovetop or in oven or both. With russets or Yukon gold or red potatoes. They all were ok not great. They look pretty but waste about 50% of a potato....Am I missing something? Just an anachronism?

I know SV seems overkill on something that cooks a fast as shrimp do. But it really lets you pick the texture you like, and it simplifies it because you can't overshoot your temp.

I did 138 F for 15 minutes. Serious Eats has a nice article showing how different temps affect shrimps. Sometimes I put a splash of sherry HOAc and a 1/2 tsp pimenton in with them and serve on rounds of baguette

Which would be who?

I put it in the crock pot genus

Its be easy to put a magnetic stirrer under a screen in something like this. But it would raise the price a little.

Not me. I have the old SVS. Despite the lack of a circulator it holds a very steady temperature and I'm happy with it esp for long cooks. For shorter stuff I use t he anova. The main disadvantage I can see is that it takes up counter space and can't be tossed in a drawer like the anova. I keep the SVS in the basement where counter space isn't an issue.

Thanks DDF! McGees pix are what my eggs looked like.

Sous vide shrimp is under appreciated. ESP if done in butter.

Somewhere on eG, I can't find it ( I swore it was in the IP thread), was a reference to pressure-cooked eggs. Harold McGee was cited as speeding-up the 24 hour process by pressure cooking for an hour. New flavors were to be developed. So I tried it in a Fagor Duo PC on high pressure. It turned out a beige white and a yellow yolk with an olive green edge (which isn't apparent in the photo). Tasted vaguely bitter. Not appealing at all (even if it were in focus).

You never see the chef who "picked" the dish actually at the restaurant and rarely with the actual dish. My suspicious side thinks this is all booked by restaurant publicists and the tele-chefs are just reading a script that was handed to them. Anybody know?

Its pretty similar to "poison hemlock". Another one on my no-fly list.

Are you foraging this with a particular person in mind?

I believe May apples are toxic if eaten in any quantity

Guessing...hold sausages at 40F and microwave

@JoNorvelleWalker I usually cook off the moisture on the stove and then re oil promptly. Oxygen is sneaky.

End-of -the-tenderloin (whatever that cut is called) with port/mustard sauce, CSO fingerlings and smart-oven squash

@Kerry Beal Are those ancient Knights Templar symbols on the thing? Was it found on Oak Island?

I’ve had influenza twice. Both times away from home in a hotel. Thought I was gonna die. Rx ...Knob Creek and alleve.

I'm always skeptical of outposts, but the chef probably isn't around the mothership much either.

I hope the candy is better than Hershey

England does food correctly by lunch time. Breakfasts over there leave me cold, which they usually are....esp the toast which is stood up is a rack, the better to cool off. And baked beans belong nowhere near breakfast. Rest of it looks fabulous @liamsaunt

Rx- bourbon