gfweb

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.

I can't find them anywhere. Stores just have those bloody red things.

Perhaps the only thing on Bravo that isn't trashy.

Problem is one of definitions. If you let USDA define organic, you get one set of parameters. If you let a raging "true believer"(no offense meant) define organic , the criteria would be much more stringent. How much the criteria matter is open to debate since how much being organic matters is purely a matter of opinion. To some degree it is a philosophical/religious matter. (which I mean as no insult)

They be ugly, but so's Chilean sea bass.

That's cheap! You might be shocked how small the breasts are though. On two occasions I had bought a similar bird and the breasts were just a little bigger than my thumb. The legs on those scrawny birds were good though

Blue Highways was a great read

Testosterone is a neurotoxin

That's my move. RE Chicken/duck/turkey stocks. ... I find that turkey stock is particularly nice in thick soups eg cauliflower or butternut. Adds a depth to them.

Duck confit glazed with reduced balsamic over butternut squash risotto, with spinach cooked up like greens.

No tendons on these guys. Best duck deal I can find is from Costco online. Something like 6 big breasts..about as big as my hand..and 6 confitted duck legs for around $150. Sounds like a lot until you look at the scrawny supermarket ducks. They run about $23 and have less meat on both their breasts than on one of these. A costco breast can feed about 3 servings. http://www.costco.com/D'Artagnans-Duck-Magret-Breast-and-Duck-Leg-Confit.product.11607531.html

@rotuts A really hot pan was used to crisp up the duck skin. Probably could have used a bit more fat rendering, for my taste. Adding the diced chorizo added an great depth to the sauce, BTW. I will do that a lot more for duck and perhaps pork.

FWIW My sous vide supreme is still going strong. No moving parts , basically a water bath.

Still seems weird. Fat and liquid should be same temp, though liquid might be somewhat 'superheated" post pressure cooking and sl above boiling point. I guess it could boil explosively with added heat. Was there soup all over the stove?

When I go to Germany my first act is usually to get a plate of mashed potatoes and weisswurst. Over here I like a sagey slightly spicy breakfast sausage patty (never links).

How was the celiac diagnosis made? Euros have gluten too.