gfweb

Countertop ovens make so much sense. They are quick to come up to temp and are efficient. Comparatively cheap to replace. I use them way more than the regular oven...like 100 times more frequently.

So how long does your bleach soln last?

I don't have any idea what code is, but It would depend on what the sanitizer is, I think. Some eg chlorine are volatile and eventually will lose their zip. Detergents are less-so, but will be inactivated by too much biologic material in solution. I cannot imagine a sanitizer that is active forever.

pepperjack or sharp cheddar here in mild defense of American cheese...its "processing" makes it very melty...and it need not be tasteless

what is a melt function?

@scubadoo97 Gorgeous scallops! How did you fix the quinoa?

I've called it that for hours.

@Shelby Blush sauce (because its a little reddish) is seeded and halved cherry tomatoes sauteed in hot oil till mushy and a little browned, add garlic, heavy cream a moment later and cook a bit, then finish with a hand full of grated parm. basil, s/p.

Shrimps in a blush sauce with roasted cauliflower Pork tenderloin with garlic and fennel pollen and roasted root veg and grape/sausage/shredded sprouts ala Deep Run Roots Scallops over corn/chorizo/pimenton hash and maple sprouts

I make a similar recipe except no velveeta, lawry's, sugar or vinegar. And I also put in a couple shots of worcestershire and sriracha. And sometimes a little horseradish.

Kind of knew you were a gamer. How's the stove?

Beard's stuff deserves resurrection.

@JoNorvelleWalkerI remember them greener. Experiments are in order.

@JoNorvelleWalker 185F x 20 minutes with butter in the bag and a little salt.

Stays green for service. I don't know about storage.

I'm a complete convert to SV asparagus. It comes out bright green and stays that way. The only downside is waiting for the SV to get that hot if you don't add hot water to start.

Carbon monoxide binds to the myoglobin in meat and makes the meat really red. So it looks fresh even when it isn't. Nitrogen would give greyer than normal meat since some of the O2 in the myoglobin would unbind over time.

Back to Roasted grapes Brussels sprouts and sausage (pg 541). Upthread I posted my attempt using red grapes instead of muscadines. It was tasty but not unified on the fork. you cannot get a grape, a sprout and a sausage on anything less than a trowel. I've been fooling with it off and on and have reached the following compromise... -Halved grapes and little bits of sausage are roasted at 350 until the grapes are about shrunk by half and have lots of caramelized sugar in the pan. 15-20 min -Remove the grapes and sausage and deglaze the pan with a few tbsp water to which 1/4 tsp dijon has been added. -Put shredded sprouts in a saute pan and add the dijon deglazage.... cook covered for a few min. ...uncover and add in the grapes/sausage mixture. -sear/blacken the bottom layer of sprouts and serve. It was nice tonight under fennel pollen/garlic roasted pork tenderloin. But more refinement is needed

How much cream does it take?

(Note... I did not click on the link) You need enough fluid to cover the potatoes to cook them in a pot, so that's a lot of cream and a lot will have to be poured off which seems to defeat the purpose. Perhaps cooking the pots in cream in a baking dish, as in making potatoes dauphinoise, and then mashing them would work (but might be weird)...or SVing them in cream.

There is a zen/rhythm to polenta and risotto. You stir, you sip. Ponder a recipe. Stir...sip. The time flies

Thanks, @rotuts. T-loin was left over from the Xmas extravaganza where I go postal at Costco and serve a mob filet mignon. There's always extra, which aint bad. The butt end of a tenderloin makes a lovely roast beef. Looks like 3 muscles in the butt, including psoas, but it roasts great. And BTW, the blue tablecloth completely screws up the color balance thing on my phone. Meat looks grey. In reality it was a warm brown. My cooking is rarely planned. And planning is required to acquire a rib cap. Normally I look in the freezer and see what's looking tasty at lunch time or later. But, yeah, rib cap would've been great indeed.

Woof!

A few recent dinners Bacon-wrapped pork tenderloin Beef tenderloin with marsala sauce, root veg and roasted cabbage (which I need to do more often) Fritatta and salad Meatloaf

Interesting. His cure recipe looks more like one for corned beef or pastrami though (lots of spices). I've made quick corned beef with bavette steak where the little strips are cured as they cook overnight in the SV machine. There's no fat to speak of in bavette, but if cured in sugar/salt/nitrate and smoked I bet it would resemble bacon in flavor.