gfweb

If you cook it conventionally it would be tough and dry. But cooked SV for a couple days at the right temp its moist and tender. Bavette is flap. Costco has it in the States

Chuck, top round, bavette, filet tips. Bavette is so little that I cure it as I'm SVing it. The other cuts I use a rub for several days depending on thickness. Lately I've done mostly flank steak because I like it for slicing for sandwiches

@Shelby I have to agree with you on pork chops. I had given up on them until I discovered sous vide. Yours look quite amazing. I do CB in the SV. Comes out great. You can make CB with much cheaper cuts that way.

At Costco the other day. They have cases of Maruchan ramen packages for $8. 24 to a case. That's nearly free!

Yes, it would.

Celery , peas, lima beans, and beans in general are on the no-fly list

If it were after lunch, I'd say deviled eggs and roasted veg. Or a dip. or Nachos. Before lunch? Pastry and coffee

Those cereal boxes spell road trips in the station wagon...single-slice-of-cheese-on-white-bread lunches...sputnik looking down at me... Good times (except for the food).

The little combi remains an alluring temptation, just wish it were bigger. I've gone so far as to fondle the InstaPot, but have yet to be drawn to it.

Too low a temp. Without checking a table, I'd say 140 or 145 for 24 to 48 hrs. Might be too low a temp even then. Bottom round needs some time and temp.

Big debate about the sweetness of cornbread as well as its cakeiness. The better recipes, in my view minimize flour and sugar. One needs a little of both of course, but the end product should be a little crumbly and definitely not springy like a cake...and not very sweet. Rather than cheese my favorite addition is diced pickled jalapeno. Maybe cheese on top.

Oh wow.

saute pan

Maybe somebody who he likes should PM him and find out.

'Under what conditions is it possible is the point'....but not whether it is a viable idea? Same thing no? Why can't you say that after doing diligent research you came up with several flaws that would probably doom the restaurant? That would make you sound intelligent.

Campanelle never looks like a bell to me. Dish looks great though.

No, I think this is a really bad idea, It is not realistic to think that the old bay flank steak guy is going to be multiplied many times a night every day. And there are the practical problems well- outlined above. And if you sell it as replicating a favorite dish you will disappoint. Even if really exact recipes are available (which mostly they aren't) it probably won't come out the same because of all the little things a cook does with a dish they make all the time that aren't in a recipe. Exactly how brown should the onions be?

LOL. I've never seen such unanimity on eGullet. Must be a really bad idea.

Looks like something that could get clogged with grease

a little salt

NY strip steak in a Madeira cream sauce, sauteed bok choy, roasted cauliflower with sauce mornay (and a little tabasco)

After all this consideration and debate, I'm still not sure what problem is being solved with this concept. This may be a bigger problem than all the very real technical/business issues that have been brought up. Why would the people who stand in line at Red Lobster/ Applebees/Texas Roadhouse (barf) switch to bespoke dining? They wouldn't (unless you fried everything and drenched it a sweet sauce). What about the well-heeled sophisticated diner? Well, I want to eat what the chef conceives, not what I can design myself. And there's that 24 hour delay.

Pinterest recipes aren't often restaurant quality. They are home cooking.

Or just regular table salt without the nitrate perhaps.

Looks good, but corned beefy more than roast beefy. See in the center, where the brine didn't reach, its still beef colored. Was it a curing salt? That would account for the pastrami taste.