gfweb

Ideally, you'd offer stuff that Amazon doesn't carry. Hard to compete with Amazon Prime

Mac and cheese always looks tastier than it eats.

I recall thinking that Besh got screwed out of an Iron Chef competition that I thought he should've won. Wonder if the Chairman knew something was up and put his thumb on the scale.

you forgot thyme and garlic

I saw it in the preview that I get. ETA and then I went back to screen grab it and it was gone....weird

I'd rather find a cock-a-roach in a baked good. I really despise raisins.

@weedy exactly. Just the time and temp and I'll rely on other recipes for saucing etc.

Nope

I could see smoking a breast (with fat)...then rendering the fat after cooking the breast SV. Voila ...smoked duck fat.

Candy corn. Horrid stuff.

All of the above. Chef steps, serious eats, and above all eGullet. Kellers book is pretty worthless. Really , all one needs are time and temp charts

I'm with @JoNorvelleWalker I recall the whole deal. No automatic water due to conservation measures in NYC and NJ.

I assumed his daughter feigned being awkward. Perhaps not.

One of the most futile drought remedies ever. Anything that makes sense to a state legislature is probably wrong.

How did they cook-up? Tough?

LOL, sure. But that isn't a crock pot anymore when you fix the crappy temp control.

The single advantage of a crock pot is its cheap. But the low temp on them tends to be too high...over 200 perhaps by a lot. And that is neither low nor slow. Not even good for a hot dip, e.g. queso, because it's too hot and scorches it. I suppose you could make soup in it.

Perhaps you need a better restaurant ? But, yeah.

Cabellas has what looks like a good price on VacMasters

Pan roasted salmon, stewed greens, chorizo/sweet potato hash

Does the article comment on what the break-even price for meals should be?

As the water boils it will de-gas. So those once dissolved gasses will be in the pot along with water vapor.

Paltrow and Bittmann are of the same stripe re food. Preachy and FOS.

Or a Gywnneth Paltrow, perhaps?

@IEATRIO No debating that pressure cooked stock ought to last longer. But it still isn't a vacuum in there if its under pressure. It may be relatively oxygen-free, but it isn't a vacuum, and even if it were that is not antibacterial.