gfweb

Does it come with a candle in a Matteus rose bottle?

It really is a great deal. I've had them delivered in summer when its in the 90s and there was plenty of dry ice in there.

Yeah, done reasonably, all the techniques merge into an approach to cooking that is optimal

My bias is cooking in pans on a fire. Or in an oven. But there's stuff that can be better for certain things. Like sous vide or an steam oven. I'm not moved by making risotto in a pressure cooker, I do fine in a saute pan...the experience is part of the charm. But the steam oven is as good as my sort of finicky poaching of salmon... like I don't have to pay attention. Its better. What I'm saying is that the steam oven makes things easier and better. The Instant Pot is nice. I like it and use it. But it isn't game changing

That's the thing. Instant pot is a PC that does other stuff. Its very useful and faster than a PC. But CSO does stuff that a regular oven doesn't do.

I'd try to find a way to make it work.

@quiet1 Steam oven >>> Instant Pot

I have the KA attachments. Pretty convenient and small enough to store easily. But not cheap.

Taiwanese jai alai stick

Egg poacher?

I love that costco deal. I get a couple a year. The breasts are pretty big, you'll love it. I often reduce balsamic to a syrup, glaze the duck confit (broken into shreds) and serve atop risotto.

They will surely be safe and probably will taste good. Flavor might be off, but I doubt it.

Costco frozen scallops are not bad at all. I just bought a bag as an experiment and sauteed up a few. The trimming was a little careless... I had to snip off some muscle. And they weren't the biggest diver scallops ever. But when thawed they gave off very little fluid and smelled fine. They sauteed nicely and tasted sweet. Nice to have in reserve.

Tesar won.

Bravo.com has it available

Maybe

@Panaderia Canadiense might have a lot to suggest....a translocated Canadian baker living in Chile

Method A - I ponder food all day as I work and develop a good idea of the dinner to come 30% Method B - Dinner sneaks up on me and I see what I have on hand at the last minute 45% Method C - I think about dinner well in advance and carefully plan what I'm going to cook 10% Method C - Eat out 15%

I still use sous vide supreme 20x more than anova. It sits in the cellar ready to go whenever I need it

@liamsaunt What do you think of Bourdains book?

Having to use a smartphone to control it just sounds like a PITA to me. magnet is a neat idea, but few of my pots are magnetic

As I age, cilantro tastes less soapy...more stink bug.

never trust a contractor

Always a problem. I tend to dictate doneness when serving a group and go MR on beef and a little closer to medium on duck breast. This ain't no Ruth's Chris.

@SmithyDepends on how big the duck. One of the local supermarket duck(lings) will serve two usually...maybe three if you divvy up the breast and legs. I had a couple so undersize that breasts were miniscule and fit for nothing. On the other hand, one of the big mother breast/leg boxes from costco.com has breasts that are the size (nearly) of my hand and each could serve three generously, maybe four.