gfweb

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

@Duvel Red cabbage with game or fowl is so good. Could you say more about the gingerbread sauce?

I'm not a fan of pork rind either. Maybe deep fry the skin and immediately salt it as it drains?

looks like a lot of fat is left and it isn't real brown. What was the time and temp? Maybe cook longer?

I've been trolling around on google and can find a few papers that address texture and starch/pectin content eg http://pubs.acs.org/doi/abs/10.1021/jf60184a031 But none of it so far is an authoritative review that puts it all in perspective and gives advice on which one can act. ETA: Here we go. I haven't digested it yet, but the answer lies within http://repositorio.ucp.pt/bitstream/10400.14/4439/3/Effect of preheating.pdf

They do have pectin. Not all of them are dry and mealy. Russets and purples...for sure are. The waxy ones like reds and Yukons stay firm after roasting and cooling. Weird thing was that the ones yesterday were firm and great for 45 min or so and then got mealy and dry; as though there was starch change. Neat idea to try reheating. I'll see if any are left.

What's your point?

I cooked some fingerling white potatoes (dusted with smoked paprika...very nice) for snacking yesterday. Fresh out of the oven they were moist and with the great creamy and dense texture of a Yukon Gold. 2 hours later they were dry and mealy. What's up with that? Was this a change in starch structure that excluded moisture and changed texture sort of like what goes on in bread when it stales? I wonder if cooking in acid water would help. Maybe strengthen the pectin. And BTW what a PITA this is. Our supermarkets don't usually give the type of potato in the little sacs of fingerlings. I know that Russian Banana fingerlings don't do this but I have no way to know how which others are OK.

Smoked turkey salad with slivered grapes, candied pecans, pickled onions and cranberry vinaigrette for lunch. Roast veg as snack for Monopoly players mid afternoon. (as well as pimiento cheese and salmon log) Mushroom soup app SV filet mignon with onion jam Cornbread madelaines with and without jalapeno Potatoes augratin Not shown...smoked yam puree and greens and sticky toffee pudding for dessert

Cherry inflected sauces go well with game and pork.

I have a kevlar glove for big jobs when I might lose focus.

If all you are going to do is make a zillion sliced veg (which is my main use of it), a simple V-slicer requires no assembly, stores and cleans easily and is cheap.

That's right. Vetri's space is where Le Bec started. When it moved, Chanterelle followed....then one other IIRC...then Vetri. All great. I miss Le Bec. It was a special place. Georges Perrier is still around Phila. and does occasional dinners in the restaurants of his ex Staff. I gotta go to one. There are still old houses hidden on back streets in South Phila with the stained glass and even still-working gas chandeliers.

@lesliec Sounds great. Ever try it without transglutaminase? I find that fowl white meat, if salted and rolled tightly, will self adhere nicely after SV.

Finger food dinner for tree-decorating Fish cakes w lime aioli, meatball sliders, stuffed mushrooms, glazed prosciutto shrimp Boursin- tenderloin- cranberry chutney things Probably ought to put the chutney underneath next time

I have a Matfer that is the most used pan I have. Its at least as slick as Teflon and indestructible. Only downside it that if you let it get hotter than you want, it doesn't cool off as fast as aluminum will when the heat is lowered.