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When asked what his ideal last meal would be, Craig Claibourne said it would involve ground beef for sure.

The fat is such a good insulator that the duck meat never sees the heat of the pan and stays at MR even with an aggressive sear.

Yes. liberally

I will SV duck with skin on. Comes out looking foul, but then a few minutes in a hot pan crisps it right up.

Thanks @Porthos Which Bluestar? The cheapest! BlueStar Culinary Series RCS366BV2. Open burners, so crud falls into a tray underneath. About 1/2 the price of a Wolf and 2/3 of a Viking or GE. Made locally and has great reviews. Feels solid. I love it. It takes some getting used to; the burners are hot. The old Vulcan it turns out was wimpy. The fridge is opposite the fireplace. In the above photo it is behind me and to my left.

I've made waffles with leftover turkey stuffing. I think I ate them with the rest of the leftovers as a sandwich IIRC. Been a while.

At this point, all I really need is the time temp tables. I plug SV meat into standard recipes, so a book on it isn't so much help anymore.

I remember the silverskin issue. He was busting a contestant's chops for removing it. Contestant rightly pushed back with something on the order of "you want to eat that?"

We have the same Bilco door @rotuts. Good place to stash stuff,isn't it?

Beautiful stuff. People will steal them, @gfron1

@rotuts Here's that 90 degree view. Lots of paint samples on the woodwork. But the kitchen is finally in use. First thing cooked was an omelet.

@GlorifiedRice What a shame. I'm still missing the Genuardi's in my area. Great store high quality foods.

Agreed. But he said it. In vino veritas

Tom C is half FOS esp after a few glasses of wine. Great chef, but he says silly things...like the silverskin on a pork tenderloin should be left on because "fat is flavor". Or SV dries meat out. But he's in a position where nobody tells him to get stuffed.

I've not eaten at Mama's, just heard the buzz. I've eaten all over the Wailea area...nothing special and very pricey. The Spago there is not up to mainland standards re food and service. In general I'm not a fan of Hawaiian classic dishes. The "plate lunch" is a pile of sloppy carbohydrates with gravy and kahlua pork. Eh.

On Maui, Mama's Fish House near Kahului is the one everybody talks about. Star Noodle in Lahaina has a Top Chef contestant running it and is supposed to be good. The big name joints in Wailea aren't worth it and are not uniquely Hawaian...they could be anywhere.

@rotuts We hardly use that FP anymore. Holidays mainly. I burn much less wood than I used to.

@Okanagancook Our place is the opposite (R1793 lol). Really old and leaky.... 8 fireplaces with 8 iffy dampers. I just tested the kitchen fireplace with a small tube of dried, rolled up leaves that I ignited whilst the hood was on.. smoke stayed in the FP. We decided to mount the hood higher than recommended (so it wouldn't be in my face) and get more fan power than needed to compensate. We'll see how it works. Seems OK so far. "Do you cook every day?" Good grief

@dcarch I will use a big cigar and report back

@dcarch That would be to protect my head. Got me right in the temple on day 1. Something more attractive is coming from Amazon. That hood really sucks...900cfm rated...perhaps actually a bit less since the outside vent is about 1/2 the size of the duct. But it is really quiet, amazing. Nothing like what I've heard in other peoples houses. Vent-a-hood brand.

Happens to me all the time.

I am not getting this one. seems slower and harder than a knife and a cutting board.

Really easy! I came home from work and the sink fairy had put it in. Whitish walls, maybe a warm gray woodwork, maybe a reddish door/window. But maybe not....

The end is in sight. Still waiting on a faucet for the big sink and trying to decide on paint colors (its only been three years to ponder it). No cooked meal yet. That faint haze is smoke from a seasoning Darto pan for which I forgot to turn on the hood.

Its a well-known thing for a group of experts to look down/be irritated by the people they deal with. Ever hear teachers talk about their kids' parents...or nurses talk about doctors...or doctors and nurses talk about patients? It isn't admirable but its common.