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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.

Well, CK finally lived up to his promise and sent me the first edition of Milk Street. I like it more than CI. The approach is roughly the same, but the dishes are ones I might like to cook, as opposed to more than half the stuff in CI (I don't need to learn how to bread a cutlet three times a year). The pieces are shorter and more to the point (thank goodness)and the gee-whiz writing is muted if not gone.

I could be up there on Thanksgiving....

Whether condensation forms depends on the temp of the candy and the temp of the air and the relative humidity. ideally you'd warm the candy to near room temp before opening the seal.

My Cabela's unit has a seal without vacuum option. I never heard wooshes or pops. Wouldn't condensation form on anything cold that is exposed to room air?

I have the same model. A good buy. It will seal without vacuum very nicely.

I had a big group meal at Sinatra, which is never the same as ordering from the menu, but it was well executed. I'd eat there again if I could order for myself.

I love the texture and juiciness of sous vide turkey and almost always break it down and cook separately. Though I've never done it, Bourdain has recommended doing a "stunt turkey" for the presentation and then actually serving a separately-cooked and properly done second turkey. They cost what, $15? And the meat could be used in salads and for stock etc etc.

Just had some great food at Wazuzu and La Cave at Wynn/Encore and even better food at Jaleo in the Cosmopolitan. Jaleo was just outstanding tapas and paella. Place looks like a shopping mall restaurant until you get inside. Sit in back near the paella pit (grill? whatever). Great service... inventive stuff and classic tapas.