gfweb

Zizz = puree in a high speed blender to remove the granularity.

I think that this was judged by the same people who yearly name Nashville or Pittsburgh as the best city in the US.

Still its better than their wretched burgers.

We have a couple TWs nearby. Selection is huge.Prices good. Wine expertise...pretty good. Locally I prefer Moore Bros. Small selection, mostly Euro, but it is well curated. Never had a bottle from them that wasn't great. And prices are pretty good too.

Can I like this twice? Smashing photos and food, Baron.

So I got some fine ground polenta. It was of the instant variety. After 15 min it was like regular polenta as far as graininess, but finer grained. So I cooked it an hour more... smoothed it out a little. So I put in the blend tech and gave it a couple second zizz =====> Completely smooth and creamy. Zizz too long and it got glutinous.

Why do I love the BSO? Among the many reasons, this gigantic 5 qt pot fits in (sans lid) http://smile.amazon.com/Simply-Calphalon-Nonstick-Qt-Chili/dp/B001AS94XK/ref=sr_1_1?ie=UTF8&qid=1448543640&sr=8-1&keywords=calphalon+5+qt Just did a long braise of short ribs and veg big enough to stuff 4 adults. Great unit.

Vichyssoise is another.

Nice piece. I see no virtue in attacking inauthentic cooking in countries far from its origin. Different tastes, ingredients etc. Gen Tso chicken and Chicken Tikka Masala are legitimate parts of American and British ethnic restairants even though their origins are far from Asia and not passed down for generations. And what about Vietnamese dishes with tomato products, which I'm told began with the war because they became available? Authentic or inauthentic?

Some big outfit like Breville needs to get a unit and promote the heck out of it. Or maybe QVC.

I like it. But having shelled out for the SVS and then Anova, it will be a long time before I get any more units.

That is exactly the SV texture people complain of. A seared MR steak, cooked conventionally, will only be MR in the middle ~3/4. The outer ~1/4 will have a chew to it. A MR steak cooked by SV will be MR through and through and taste raw if your mouth is calibrated to broiled steaks.

Sounds great JNV! BTW Steak sliced thin on a slice of baguette schmeared with Boursin...topped with a dab of something a little sweet eg fig jam is a favorite finger food.

A recent lunch in Tiberias From left to right...garlic sauce, two eggplant preparations, coarse chopped Israeli salad, hummus, cucumbers in tzatziki, tabouleh, olives. And pita with oilve oil and hyssop. Then came broiled fish and lamb/beef patties...and coffee with dates

Thanks, all. By creamy, I meant silky smooth without a hint of granularity like regular polenta has. I've ordered some find ground stuff from Amazon and will report back.

Looks great. Can I come? I love a big plate of roasted vegetables for stuff like this. Mushrooms, beets, potatoes, sprouts etc. Easy prep in advance then a few min to warm up.

Yup. Dry meat...raging hot pan...turn frequently to minimize the over-done zone. It goes quickly. I've found that when cooked SV, I like my meat at a "medium" temp...when done traditionally I like MR. I think this reflects the meat texture/chewing feel of the zone of over-cooked meat at the rim of a traditionally cooked MR steak that is missing from an MR steak done SV.

Ouch, David. My favorite kitchen appliance is our generator. It lets me keep cooking winter squash (see how I kept on topic?).

Couple of recent dinners... Pork tenderloin filled with sun dried tomato/sage/garlic and a touch of adobo..(.before application of sauce) Halved roast game hen with sausage "stuffing"

Thanks, AM, but I wonder if t hat is all there is involved. There wasn't even a hint of granularity. But having never made the fine grind, who am I to talk? While we are at it, is instant polenta ever good? I've never used it either.

Just got back from a trip where I had the smoothest corniest-tasting polenta I've had. Silky smooth. I can figure out how to get the increased corn taste...corn juice. But I can't figure out how to get it so creamy. Is there a particular type to buy? Or do you zizz the hell out of it?

Micro? Is Steam Boy broken?

Great piece. Drew Magary is the perfect guy to profile Fieri. I don't share the hate for GF. A hater would seize on the turd/turtle thing.

I have added chipotle to the smoked yams with good effect

I mash boiled yams with some cream till smooth. Add a little allspice eg three big yams would get maybe 1/2 tsp 1/2 cap of liquid smoke ...more if you like it Sugar and salt to taste Makes a savory, not too sweet mashed yams.