gfweb

Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Some recipes also contain ginger, nutmeg, and licorice.

I use red wine and a little 5-spice or cinnamon, along with the carrots and onions in the pot and a little garlic

It bothers me. At the very least its a PITA.

On the one hand it is much less expensive than other pre-cooked services. On the other hand, it ain't cheap. Cannot one do better with traditional cooking?

I put a $10 hotplate in my Weber gas grill...put a small bundle of twigs trimmed from apple trees wrapped tightly in foil on the plate..and smoke away. The temp in the grill is roughly the ambient temp. Each foil packet lasts about 20 minutes. It takes a little fiddling to find the right hotplate setting. On mine it is about 50% max. It is smokey as hell. A turkey breast will get all smoked up in about 40 minutes. Any more than that is too much smoke taste.

Mushroom fritata for one Pork roast with apple/mustard sauce and raost veg Big ass pork chop with spiced smoked yams Strip steak with madiera pan sauce, sauteed romaine, mushrooms and potatoes Adobo pork tenderloin with roast veg Turkey breast stuffed with dates and mexican chorizo and a roasted tomato puree (with cumin), diced yams and yukons

Peas. I was afraid you were going to say that.

Basically, many people suck and feel entitled to freebies....just because. If you disagree, you've never been in business with the public. Am I sad that I feel this way? Yes.

What are those green things in the stuffing?

I just waded through all the promotional superlatives on their website and still have a hard time understanding what the Thermomix actually does. Stirs and heats?

There's a zillion haute joints in SF. John's Grille is just a joint, but I like the place. And its a couple blocks from Moscone Center. http://johnsgrill.com Don't hold their irritating website against them. Otherwise its a right out of the 40s chop house.

For me SV gets you tenderness/doneness at the cost of a long cook time. So for a tender meat that I can cook well using sear-and-roast I tend not to use SV. Because I'm impatient and rarely plan ahead. An exception is if I'm doing a big batch of steaks, esp ones of varying thickness, for a group. The ability to cook all of them to the right temp by SV is a beautiful thing.

If it hadn't been opened, or left thawed for a long time, I can see no risk.

Agree with everything. And render and save all the fat for other uses. Like potatoes.

I like that book too. It is a modern Joy of Cooking, and way better than J of C ever was.

This should be a big financial hit for them. Sounds like a bad experience at half the price.

Keller got the Fieri treatment. Perhaps more deserved, if true.

A big bag of salumi and cheeses from DiBruno's. Nice.

Nice. SV pulled pork always reminds me how dried-out regular pulled pork can be.

I liked Hymie's in Bala when I lived more in the area. http://www.abefisherphilly.com/ is a deli-ish place that gets great reviews.

I like fish either raw or cooked (but not over-cooked).

Ripert says a fish is done when a metal skewer that was inserted feels warm on one's upper lip. I'm guessing this is around 125 or 130 (allowing for cooling of the skewer).

Our usually hideous Acme market has cauliflower for about $2/lb. So things are improving perhaps.

I found a good one, a Cabella's 12" piston pump "commercial grade" vac sealer. On sale at $260!

With a pot heat is lost, but the circulator keeps up easily. In long hot cooks, water evaporation is the issue so I keep the pot covered with foil and throw a towel on top of that. I also have a big Cambro with a lid that I cut an Anova-sized hole in.