gfweb

I have to note* that tasting good isn't a marker of safety in food. Viruses and toxins have no taste to them. What tastes bad are products of bacterial metabolism or food breakdown, which are generally innocuous though foul. * required by eGullet law

Though of one myself, the sizzle platter. http://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/sizzle-platter. I tend to use 1/8 sheet pans this way...but same idea and useful. And it fits in CSB or BSO

Have you developed any superpowers?

@TicTac That would be the oft-repeated myth of which we speak.

Sounds weird. Many advocate not washing them at all. I rinse them gently. Baking soda is alkaline, not acid. And plain old flour shouldn't have any baking soda in it anyway. But alkaline will soften pectin, it can make onions and potatoes mushy.... though I don't know if mushrooms have any pectin in them.

Who knows what's growing in there? Might cure cancer or something. Go for it.

@andiesenji I too detest whipped potatoes.

"Don't get so pissed off that it costs you money" is always good advice.

They claim it holds a 12lb turkey or a 5 qt Dutch oven

Breville has a new model. Larger, with a light, and a dehydrator/proofer feature. http://www.williams-sonoma.com/products/breville-smart-oven-air/?pkey=e|breville|6|best|4294967100|1|24|%2Fbreville%2Felectrics-countertop-ovens|5&cm_src=PRODUCTSEARCH

I'm thinking that if I'm CK, I'd settle. This looks awfully expensive to defend.

I'm looking for some novel smallwares to give people at Christmas. Any ideas?

My original Sous Vide Supreme is still going strong about 10 years on ( might be off a year or two). Pretty idiot proof. No circulator to go bad. I hardly use my anova.

Interesting phrase, "breached his trust". Sounds like they didn't have it in writing.

I blame WalMart/Target who insist on ever-lower prices which results in crappy appliances. Look at the POS vacuum sealers have become. By this theory Polyscience might be a good idea. Or you could just buy two Anovas

Should be interesting. Wonder if he will improve the noise to signal ratio that was an issue (for me) on GE.

Neat stuff. Worth noting that he doesn't evaluate the effect of charge or solubility on diffusion and that gelatin is an imperfect model for meat. But still neat stuff. Thanks

A part of the discussion is what happens to the food after it is inoculated with bugs from a dirty thermometer. If its eaten right away, the bugs won't have had time to grow and , with a few exceptions eg Salmonella, there won't be an significant dose in the food. If the food is stored improperly and consumed later then that's a different issue. Food storage may be a more important issue than a thermopen.

If you look at corned beef cross sections over several days of curing, you can see the red (cured) color moving inward. Somewhere in the back of my head I have the number of 1 cm/day penetration of cure into meat. My cure is a rub, which is a marinade without liquid in essence.

Will CSO-300N1 take a 1/4 sheet pan?

You'd know by now.

No big fly issue this fall. But snakes have been pretty active. We had a hard frost last night, I'm hoping the herps are finally all bedded down for the winter.

Don't think a bad smell would come from residual blood. Bad smells usually = bacterial growth.

When you are at pressure, is there a lot of steam escaping?

Troubled times indeed. I can imagine a town in the heartland where the choice is Olive Garden vs. Bob Evans vs. truck stop. Olive Garden would look pretty good. Better than pretty good. I've been in Casper, WY for the trout. The Outback Steakhouse was a godsend because the Petroleum Club was members only. And that was pretty much it. The trout were more than worth it.