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Individual tomato/mushroom/sage fritata

Grayson has a big attitude problem. Hope she gets over it.

Truffles are one of t hose things that are either the real thing or are an abomination. No in-between ground.

That website refers to the "infamous summer truffle". Infamous? How about notorious? I'd say that truffle oil is infamous.

Oh. That's different. What % is your uncle and for how much $? How many other shareholders?

One thing that you don't want is to get what looks like a bad deal to you... and then go to work there anyway. No good will ever come of that other than perhaps having a visit from Robert Irvine one day.

This is a tough one. You may have been done a favor if the thing goes belly-up. As a non-owner you can't be expected to work for free in bad times. I'm not in the industry, so take what I say with a grain of salt. I might ask for middle of the range sous chef pay and perhaps a piece of future restaurants that spring from the success of this one. Or to get the first offspring as your own franchise...or something.

Sear and season after the SV is what I do. The alternative, seasoning heavily pre-cook, in my experience sometimes gives a cured taste/texture to the meat if there's much salt in the seasoning...a little like corned beef...esp with longer cooking times.

Nice, explicit blog, Elfre. Great to learn from.

Lots of empty bottles on eBay. Prices vary. All < $20 so far as I looked.

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.