gfweb

If you are bagging and freezing them, and thawing in the fridge or SV bath... no need to pasteurize.

You could bring an Instant Pot Multifunction Cooker!

Keep a notebook, NathanD, as Rotuts suggests. But a black cover...not red. And always do sous vide in Fahrenheit. Centigrade just doesn't taste as good.

If pork has been frozen there is zero chance of trichinosis.

At least the entire overpriced head is usable. The giant trunk, after roasting, makes great soup or puree.

The entitled generation. Outraged over trivia on social media but clueless about personal responsibility.

FeChef- your assignment is to roast some cauliflower pieces...halved ...with cut side down... in an oiled tray at 375

me too roasted...fried...pureed...pickled

Invariably it starts on the highest point of a florette and then spreads laterally. This would fit with trauma starting the process.

I have a sous vide supreme and a first generation anova. I like them both but I find I use the SVS the most. Its sitting in the basement filled-up and ready to go. If I had no basement the SVS would be a space hog and never bought in the first place (but it was all you could get early-on). Chris, what are the strengths of the Oliso? That it doubles as an induction burner?

They get this way too quickly. Anyone know if its just "over-ripening" or a fungus?

You are going to have some fun. To start out and really see the difference of SV, try cooking a chicken breast. It will be amazingly juicy. https://www.chefsteps.com/activities/sous-vide-chicken-breast Get some sturdy zip-loc bags till you decide if you need a vacuum sealer.

Family is out in Utah doing stupid things in the snow. Just me and the 3 month old airedale puppy (Henry) tonight. Meatloaf and puppychow respectively. One of us drank a nice cotes d rhone.

Madiera pork medallions with cauliflower gratin Sun dried tomato/basil stuffed chicken breast with roasted fingerlings and sprouts Adobo marinated pork tenderloin with a warm smoked grape and roasted fingerling salad

Roast cauliflower with sauce mornay

Potatoes and peppers at 350 in Breville, Foil wrapped Beets and oiled sprouts at 425

Beautiful bird! I found out about the sides issue on Christmas when I failed to make smoked sweet potatoes for the first time in years. Big trouble!

Entertaining interview with John Tesar in which he says TC follows critics and social media and changes shows weekly in response. I have to assume it is editing that changes since the shows are already shot. He also says nasty stuff about people. http://www.playboy.com/articles/john-tesar-interview

I always want at least three more dumplings than I'm served.

True-believers are never interested in facts. I wonder how many anti-GMO* activists are anti-vaccine too. * I do not mean those of us who have reservations about GMO ecological impact or the legal maneuverings of GMO producers.

Beautiful bird, Liamsaunt. Ann T- stunning indeed

Try freezing all your flours/grains for a couple days after you buy them. Works like a charm. Just keep them sealed after the freeze.

You will love the BSO, Norm. I just wish it was about 3 inches wider.

Interesting to reflect that one can have wine delivered to China....but not Pennsylvania, USA

Christmas Extravaganza Lunch Smoked turkey salad with grapes and candied pecans and cranberry vinaigrette Blueberry Crumble Roast veg for afternoon snacking during Monopoly game. Two types of beets...sprouts...peppers...fingerling potatoes with pimenton (yellow beets, sprouts and potatoes were in a dead heat for favorite) Salmon log too (not shown) Dinner Sauteed mushrooms Apple juice braised red cabbage with allspice Greens Potatoes au gratin SV filet topped wit soy/red wine braised onions Sticky toffee pudding with salted caramel sauce