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@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.

I'd use the temp in the recipe and take off ~15-20% off the time (to account for the steam effect) as a starting point. Maybe do 1 meatball as a test.

Salmon filet (8 min 450F steam broil, middle rack) with mustard brown sugar glaze, shredded sprouts, roasted potatoes. It was a nice MR in the center.

Cheesesteak with ketchup and fried onions. Less fatty than two slices of pizza and contains four food groups. A nutritional triumph.

Write-up of this looks promising. Grape, Olive, Pig: Deep Travels Through Spain's Food Culture

Edwin Way Teale wrote a charming series of 'road books' that followed the seasons across North America. More nature -oriented than food, but worth a read.