gfweb

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.

I think CK wanted out. Could've stayed, but chose to go. Which may be the best for him. ATK may well regret their low offer. From a comment on twitter it would appear that CK has no non-compete clause.

CK is the Ringmaster of ATK

That's the thing with ATK and CI, they get repetitive. But giving credit where it is due, ATK remains about cooking and not silly foodish crap like FN has become.

Somewhere I read (Kenji?) that butternut squash has an enzyme that breaks down starch into simple sugars that is active up to ~140F. So if you start a squash cook at 140 for 15 or 20 min and then raise the temp to 350 or so, you will get a much sweeter squash. I've done poorly controlled experiments and believe t hat this is true.

Good points in that article, but the author missed the overarching problem that Kim had. It wasn't a "perception problem", it was that she failed to smack down the bullies who made her a scapegoat. I've been in similar situations, not culinary ones, but similar nonetheless. The response to a workplace bully/rival has to be strong and unequivocal if one intends on staying there. Grab 'em by the throat and take no shit. Kim was too nice. I respected her for it, but she was a goner from early in the show. Not because she was ethnic and cooked from her soul, but because she allowed herself to be victimized.

Thanks for setting this up PedroG. It'd be a shame to lose this stuff.

My opposition is not over who are any of us to rate a recipe. I actually think we are a great group to do just that. Cultural differences are an issue of course. My problems stem from long experience in validating subjective grading systems. Its hard, really hard, to get a group of people to apply a uniform subjective grading system to anything...even if you have a meeting to harmonize individual variations and talk about it a lot. Even then the results are often crappy. Consider grading black vs white. If there are only two choices, most will say anything not pretty black is more white than not. If there are three options, black, white and grey...it gets easier..there is pitch black and pure white and then everything in between. But if there are 4 or more options it gets murkier again. And you have to ask what have you accomplished. So, still I like written reviews.

Huh. So ideally, one would have water that is a saturated soln with whatever metals are in the pipes so that it doesn't leach out metal from the pipes. I didn't google long and hard, just enough to get the premise. I still don't know if this issue is conjecture or actually a proven problem. The solubility of metals in water is low enough that I could imagine that a pipe would last generations before a problem arose. For what its worth, our house is > 200 yrs old and has been plumbed for about 100 yrs. The old pipes aren't corroded, if anything they are clogged with iron and perhaps calcium deposits.

Those would be helpful stars if people would stick to them faithfully but I have doubts that they would. There's also the problem that most recipes if judged realistically, even from this distinguished group, would be two-stars or maybe 3 at most. But friendly charity would creep in and grades would inflate. I still am in the no stars camp.

I'm against a rating system for all the reasons stated above. In addition, it isn't eG-ish, its Yelp-y. Comments would be helpful. ***/***** wouldn't.

Could you explain this?