gfweb

House is so leaky I don't think make up will be an issue. 8 fireplaces with imperfect flues... We used to cook in the FP when the kids were young. An interesting exercise.

That is Henry's current favorite as well. You have good taste in dog toys, @rotuts. Why so many? Henry is a chewing monster. Its either the toys or the furniture.... ;-)

Fridge and DW stay. Big old Vulcan goes. I'll miss the beast, but with a zillion pilot lights it was a gas hog...and the oven took forever to come up to temp. And it was a restaurant model, so it was uninsulated and really not safe next to cabinets

I think that this will have a slow uptake. The centrifuge, while cool and all, doesn't solve a problem most of us have. SV, the CSO, and the searzall are more universally useful.

My kitchen renovation started a few days ago. 30 year old kitchen was just beat to crap. Had to go. We put it off for two years with creative indecisiveness. Here's the old kitchen, emptied of all but dog toys.

New video from Kenji and Dave

I find Costo parm to be fine. Here you go... http://www.costco.com/Kirkland-Signature™-Aged-24-Months-Whole-Wheel-Parmigiano-Reggiano.product.100096211.html?pageSize=96&catalogId=10701&keyword=parmigiano&langId=-1&storeId=10301

I've had a uwave /convection oven. I found it awkward. Quicker, yes, but seemed to overcook the surface of stuff (which makes sense since uwaves penetrate about a cm or so and the innards of a dish have to heat by conduction from the surface). I'd get a Cuisinart Steam Oven. Not quite as fast a uwave, but fast and with clear advantages re cooking quality. There's lots of stuff I'd never use a uwave for...but nothing that I wouldn't put in the CSO I have both and rarely use the uwave. Maybe to thaw a pizza slice before I put in in the CSO.

@rotuts Give me old school books any day. I don't have the patience to sit through a video most of the time. Drives me crazy. Having said that , a 4 photo spread to make horseradish sauce seems superfluous. I need to check it out. Good to hear it is well made. The exact opposite of the CIA cooking textbook I bought a few years ago. Content very good with well worked example recipes. But the book is printed on flimsy paper and bound weakly. Began to fall apart in a few weeks of light use.

Which probably is why I almost never bake. : - )

Yeah, @scubadoo97, recipes I follow for baking and are just guides/food for thought for savory dishes.

Dilute chlorox wash and less sun?

I prefer champagne cold. Mostly because the CO2 isn't so bubbly. PV=nRT and all that.

It really doesn't need more than a thermometer, a beer cooler, zip loc bags and hot water for typical cooks of < an hour or 2. http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html You could even avoid the occasional temp check if you have an regular oven that will give temps in the range you want to cook. (I know some will go down to 130 or 140F) . Just heat your water to the temp you want in a pot on the stove and then put your meat in the bag in the pot and put the pot in the oven.

A bush for your balcony? Of course.

You are right 99 out of 100 times. And really wrong that one time. You are taking a real risk to save the tremendously costly turkey carcass for stock?

The whole argument that goes.."I've done this for years with no problem" assumes that your immune system is up to snuff and that a low probability bad event won't ever happen (but they do). Would you want a doc who doesn't wash his hands between patients? No? But the actual risk of transmitting something is actually pretty low so then it must be OK to not wash, right?

Yeah. The smell test isn't valid. I just took horribly decayed piece of meat from the back of the fridge. Zero odor. But clearly foul. How long was that carcass at room temp before you chilled it...hours, I'd bet. The issue comes down to how much do you want to risk it. Use ancient, badly stored meat 20 times, probably no problem. But that 21st time you are sick as a dog or worse. Boiling doesn't kill spores (pressure cooking does) and some toxins are heat stable. So is a (basically free) turkey carcass worth any risk at all?

I think I'd start with Miles Davis or Paul Desmond (but no Brubeck) and pandora around that. Backgroundy but stands on its own too.

Teigen > > Paltrow says Eater http://www.eater.com/2016/6/22/11982366/its-all-easy-craving-goop-gwyneth-paltrow-chrissy-teigen?src=longreads

Of course $50,000/yr in Manhattan is below the poverty level. ;-)

For me, a mathophobe, SV is brainlessly easy. Look up the time/temp and cook it. Maybe experiment a little and see if I like my corned beef better at 134F (not C, damnit) or at 140F. So easy. Much harder to get 8 steaks of varying thickness to the right temp (at the same time) in an oven (and I'm pretty good at it with a couple steaks). SV makes a bad cook better. Takes out the judgement and the timing and the intuition.

CI/ATK are just right for beginners. An oldie that you can still find is James Beard's Theory and Practice of Good Cooking. Readable, helpful to the noob, still useful to the more experienced; it was what got me started decades ago. Its not all meat, but most of it is. Nothing ground-breaking, certainly no sous vide. Just real cooking and good recipes and explanations of why.

@MetsFan5 what do you think of Appetites?

And more re waxy vs mealy http://www.cookingscienceguy.com/pages/wp-content/uploads/2012/07/The-Difference-Between-Waxy-and-Mealy-Potatoes1.pdf