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Companies introduce new models for various reasons only some of which are intended to be innovations. They come out with more versions to get more shelf space (do dogs really need 5 flavors of canned food?)...or to have something to promote...or to reach a new demographic...or because somebody else comes out with it.

They are perfectly safe. I have had propane cylinders in my workshop for ages. No leakage , no loss of gas.

So nonstick is for cleaning ease and not food release? Right. That's just stupid. Maybe the pan-buying public is clueless, but I doubt it. Maybe All Clad has some idiots In marketing.

Not much around me unless you count Pennsylvania Dutch, which is German-ish. Starchy, heavy food. Plenty of that in Lancaster County and its doing well as far as I can see. Phila. has a few regulation German places in the outlying districts, I think. WaPo is right, its image is grandma food. Unsubtle and heavy is my mental picture...though I love schnitzel, sausage, goose, potatoes, cabbage and all that. Image is the deal here. Open a German restaurant and call it Alsatian food.

I'd do it backwards. Potatoes first in a hot pre-oiled pan...gotta be real hot... cook potatoes on one side (I assume slices).. when browned they'll release (if the pan was HOT when oiled)..add oil for the onions and add the onions while side 2 of the potatoes finishes.

Not a big non-stick fan. I have two that gather dust. I use steel eg Darto/Matfer for every nonstick application I can think of except scrambled eggs. Even Omelets slide right off the steel so long as I keep it seasoned

I cold smoke my corned beefs and then cook SV.

There was a time when Rayner was a regular participant on eG

I can see blueberry and horseradish as a pair sort of. The rest....not really. Mushroom and strawberry..seriously? Maybe I need to read the book.

I had a very nice meal a couple mos ago at Sandro's. I think you could get in under $75. Lovely pasta. https://www.sandrosrestaurant.com/#Location

@rotuts Do you rest your loaf after baking?

Beef + Pork is more tolerant of higher temp than turkey, I think...I'll pull out at 145 or, if I'm not alert, 150F

Two thinner slices allows for a good pan-fried sear on 4 sides instead of just two. Crucial. As is Russian dressing or sauteed onions

Very skeptical.

Two different things, really. Im not a fan of thick cut chips. French fries are great. Thick chips have a bad surface to volume ratio. The surface has the fried goodness. The interior is just mealy russet potato. If they are on my plate I might eat two. Maybe. Unless there is mayonnaise.

http://www.bbc.com/news/world-europe-40362094 Blogger killed by whipped cream dispenser

SV (136F 3 hours) pork loin roast with fennel pollen, garlic and roasted red peppers.

I use Gravy Master for color, ...wondra , or starch to thicken or, rarely, a roux. Six of one...

They won't know. It really does taste better. You could call it "unseasoned breakfast sausage"

I have a very nice meatloaf recipe. 3/4 beef, 1/4 pork....1 cup of diced andouille sausage mixed in ... 3/4 cup fine diced onions, Panade (garlic powder, worcestershire, 1/2 cup milk, 1/2 cup dry bread crumbs, 1 egg, salt and pepper). I make the panade and let it sit for 5 min or so to absorb the liquid and then work it into the meat. 375F for 45 min or so Let rest for 30' under foil and a towel to firm up. Slice to serve and top the slices with Major Grey's Chutney from Crosse and Blackwell. It is really delicious.

Hmmm. That's a trustworthy site. 185 would be flaky for sure. Just checked Baldwin and it said 140 for 24 to 48. Might not be very Ragu worthy though. More a knife and fork texture. As as much as folks kvell about SV short ribs, i prefer braised and all the great veg you get along with the braise

I'm awaiting the taste tests with great interest. Its hard for me to imagine this isn't the sort of stuff my mother served me as a kid...which was sad even then.

@Smokeydoke that sounds way too hot. I'd say 140 or 145 for 24-48 hrs as a guess. 185 will dry the hell out of it. I use ziploc bags all the time. Just be sure its the freezer storage grade bag and that there is no zipper on the bag. Zippers leak. Use the immersion technique to get the air out. If it isn't perfectly evacuated just clip the bag to the vessel and the air will rise to the top.

Wow. Alert the foragers. I never really trust foragers who are typically self-proclaimed experts. They never know if a few mushrooms gave somebody hepatitis or liver failure because it is detected a few days later and who remembers they ate the mushrooms under the beef. I'll eat foraged ramps because I can confirm what they are, but not mushrooms.

If a podcast is more noise than information I can't bear it. Mostly I'd rather read than listen....unless it is humor e.g. Gilbert Gottfrieds podcast....no good in print.