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@Kim Shook Nice spread!

That looks a lot like a turkey frier . Perhaps not rated for indoor use... https://smile.amazon.com/Deluxe-Aluminum-Turkey-Fryer-Steamer/dp/B01GSL64N6/ref=sr_1_14?ie=UTF8&qid=1514732199&sr=8-14&keywords=turkey+fryer

I gifted myself with a Breville Air after my trusty old BSO died on Xmas eve. It's a shade bigger so more dishes will fit, very solidly made...a better feel to the knobs than its predecessor. The air frying is interesting but not fully investigated yet. Does everything but steam ;-(

You are right, caramelization starts to happen after the water is boiled-off and the temp can rise above 100C. @danielle_j You might try doing a large pan placed in a big hotel pan filled with oil. The cooking pan could be elevated a bit off the bottom so oil could circulate and provide more even heating. But temp control might be tough unless you could find a hotel pan that would heat by induction.

There are a good number of Philly people here. Where is your company?

@JoNorvelleWalker If you want more chew in the loin than 140 ought to do it. I concede that 137 may be a tad low.

Egg w sausage/potato hash

Bread is weird. It frustrates me

I am suspicious of this. Why mess with a recipe for no good reason. There's no brown sugar shortage.

Nobody home but me. So its andouille meatloaf and chutney, candied carrots and mash. (I might have had seconds too)

When its warmer, our PA outdoor freezer converts instantly into a wine chiller

@Anna N, @JoNorvelleWalker I do Pork loin roast ...137F for 3 hours sealed in a big ziploc bag. Very juicy and fork-tender (example below). I don't brown. Perhaps I should. For a shoulder or a butt, I go 36 hours at 140 when I make pulled pork .

I cook pork loin roasts by sous vide and they are always tender and moist. Perfect really.

All of these eating fads reflect a lack of scientific education and a medieval understanding of health and disease. Diets are chosen philosophically rather than based on evidence. People are even crazier with their pets. If you check out some of the facebook dog groups you will be amused/shocked at the crazy new age vegan diets for the carnivorous pets.

Nice piece. If it is climate change rather than over-fishing, you'd think they just moved to someplace more suitable and that they could be found. A nit pick...the NYT copy editor missed the failure to italicize Pandalus borealis. We live in disturbig times.

Outside of the cheese curd, the makings are easy to get..no?

Christmas leftovers. Filet with soy/cabernet infused onions, potatoes and orange glazed sprouts. Reheated in CSO

Lunch and dinner Xmas extravaganza. Smoked turkey salad for a birthday lunch Salmon "log" Roasted and pickled veg as a mid Monopoly game snack Butternut squash soup pre dinner. Sloppy ladling by me.

Got a recipe?

Lunch...smoked turkey salad with slivered grapes, chopped candied pecans over spinach salad with pickled onions and cranberry vinaigrette Afternoon snack... Roasted and pickled veg...pimiento cheese Dinner... Butternut squash soup, Beef tenderloin, savory mashed yams, au gratin potatoes, jalapeño cornbread, greens , and sticky toffee pudding with hard sauce. Christmas crackers

I score the duck fat side and put it in a really hot pan. As long as fat is melting the duck breast beneath doesn't cook more. Which is nice. It takes 5minutes at most. The curve of the breast requires you to tilt it with tongs so that it all renders and crisps.

Its a Moulard

About the size of my hand..6 or 7 inches. I just checked the sv conditions. 136 F for 2.5 to 3 hours

I have a Matfer and a Darto. Both cook very well. Both are as nonstick as my Teflon that I don't use. . I can slide an omelet off both. But Darto is heavier and sears better and is way prettier. Way.

I do duck breast this way. I think more like 3 hrs...have to check ...at about 133F.; and then score the skin and crisp it up in the Darto. Foolproof.