gfweb

Pretty cold at night for a moth to survive outside

Now Amazon has an Instant Pot SV thing for $89. https://smile.amazon.com/Instant-Pot-LS-SV02A-Immersion-Circulator/dp/B01JNKEMH4/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1480113898&sr=1-12&keywords=instant+pot

There were about 15 people at TG dinner. The host served roasted Jerusalem artichokes. I avoided like the plague, but everyone else gobbled them up. I said nothing. One (maybe two) of the 15 had several trips to the john. I was watching. Looks like inulin sensitivity is not universal, which is interesting given that people can't break it down. Different gut flora perhaps?

Raw. I often leave them in a little longer to brown up the cut side. Maybe 35 or 40 min. These are little fellows, a fatter spud would take a bit longer. I've never tried them with steam...who knows if its better?

That pan doesn't look like its really seasoned. There isn't a slick black plasticized layer of fat on it. Kenji Alt explains it well here http://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html I season my steel and iron pans by getting them smoking hot and applying a thin layer of peanut oil...repeatedly. eventually it is a black reasonably non-stick, stable layer

@JoNorvelleWalker Fingerlings cut on the bias and roasted face down on peanut-oiled tray 350F Bake, no steam x 25 min. Salt.

Or to pasteurize

Chicken cacciatore (sort of).

Ketchup/sriracha glazed corned beef hash

They were thickish but tender after 2 days at 134F.

Staph are aerobes. But there are a zillion anaerobes. Clostridium species are the most notorious anaerobes for food poisoning. The bad smells and gas can come from either aerobes or anaerobes butu mostly anaerobes. If loose generalizations can be made, anaerobes tend to smell more cheesy/poopy (fatty acids) and aerobes a sweeter more acrid smell.

Looks like it spins water out of solids sort of like a washer on the spin cycle. I can see how that would be self-balancing with a liquid. Might be fun. Wonder how easy it cleans.

Staph aureus loves salt. It'll grow in a 10% salt environment

Corned beef (london broil got at a good price) reuben.

Probably not. But couldn't hurt.

That's it! Muir Glen is the one I don't like.

I distrust giving garlic color. For me colored garlic is a hairsbreadth from burned garlic. FWIW Re CI's tomato ratings...for years they have given the #1 to a brand who's name I forget, which to me tastes metallic and unpleasant. I don't trust their tasters completely

ATK and CK have never seemed capable of originality

I buy the premis, like the format...but the recipes have not seemed very great. If it stays free, I'm all-in.

@Okanagancook I'd set it to warm at 150 and wrap them in foil

I wouldn't do it. Great chance to dry out some of it because the surface will get way hotter than the temp it was cooked at. Why not have the oven at 150? But I can't see a reason why you couldn't sear then pop into a bag and put in the SV unit to reheat.

I have a couple of the steel pans. Not lightweight, but lighter than CI, and slick enough to slide an egg around on. I hardly use my teflon.

Worth noting that the esteemed Dr. Oz is also at Columbia.

Mustard goes well in a cauliflower gratin

Crock pot strikes again.