gfweb

Yes. And supper clubs tend to be sub rosa. Too many health and license issues.

Under what conditions would this idea appeal? I cannot think of the situation where it would seem a good idea. You have the Applebee's/TGIF demographic...not interested in this. You have the ethinic food demographic...no appeal for this. Fine dining demographic...nope. Family dining....no. Even if you ignore all the practical problems in pulling this off, I don't think that there's a market for it. Just an impractical dumb idea. When writing the paper you might fluff it up with a discussion of why people eat out.

Agree with Jaymes. Can the same kitchen be expected to do every ethnic cuisine? No. And I'd say that even if they could do it, most restaurant diners wouldn't know a day ahead what they want because many meals are spontaneous decisions. And menu descriptions spark ordering and whet appetite. And what about no-shows? Restaurant would be eating a lot of food cost. Four individuals dining out would have to do a lot of advance coordination. Really bad idea, I think.

canned stuff tastes like wood

I'm getting to be a fat bastard, so low carb for a while Roasted cauliflower with a pepper onion tomato sauce and italian sausage. Cauliflower was actually better than pasta and fortunately there was a lot of it under the sauce. SV turkey breast with sausage and cranberry filling. Warm Brussels sprout slaw. Pork tenderloin in cumin tomato sauce with a little heat...Sauteed Onion/squash. Shackshuka Maple/chili rubbed port tenderloin with sauteed cabbage and bacon

An advantage to SV corned beef is that you can do leaner and cheaper cuts eg flank steak or round and they will still come out tender and moist. Got one going right now.

Don't think I'd do any cheese. Bechamel yes. Mushrooms. Maybe something acidic or spicy. Like gremolata or thin jalapeños.

A tortilla espanola recipe might be helpful here. Pretty much the same thing.

Sous vide does a beautiful job on short ribs. Braising is great too, and how I usually do them, but not for these monsters. I'd do SV.

tongue in cheek proof reading

Got a photo?

Thanks Shelby....The pork was done the old fashioned way. As usual, dinner was a last minute thing and I had no time to do SV.

Madiera pork tenderloin, garlic mushrooms, cooked Brussels sprout slaw

Pork loin roast (not tenderloin) dries out by the time the center is cooked...at least in my oven.

SV really shines on meat that is easily dried out (like chicken or turkey breast) or meat that is inherently tough and needs long cooking which dries it out (like pork loin). My wife won't eat a roast pork loin...too dry, but loves a SV loin which is both tender and moist

Asian Chicken Salad. It was edible.

The corner of it looks salmon-y.

Looking at it, it doesn't look like red cabbage.Looks like green cabbage with tomato sauce. Is it really red cabbage?

Glad you are back!

Whether Subway is good depends on your expectations. If you expect a real Philly hoagie you'll be disappointed. Bread is different, meats are bland but salted heavily. Low meat to bread ratio. Always amazes me that they succeed in Philly where good sandwiches abound. A testimony to advertising and location. But it isn't hideous food as these things go. Better than McD, I guess. And I've never seen a line there.

I think I might shred the surface of the pork...make it shaggy...so it will sear up easily

SarahLee, I don't think the process has gone downhill. It just didn't go where you expected. Your assumptions were questioned...but that's how science goes. Poll results were interesting. A problem with the questions were that they were "either or". Either you shop with a list or you don't. I do both. When I know wha I'm cooking I use a list when I don't I go to the store and see what moves me.

Pork loin roast stuffed with cranberry and onion chutney.

My new rule. Good thinking Weinoo.

Other approach would be to do it sous vide , slice thin, and then just crisp up a few bits to keep the rest juicy.