gfweb

Without reading all the old comments...I've braised it and cooked sv like a short rib, and made corned beef the usual way but cooked for 2 days sv

Cinder is making a mistake by pitching this as the next step after SV. Its a really precise griddle. That's enough in itself. I don't need to replace SV, but I'm happy for a better griddle. But I want it built in and not another thing on the counter

I have always liked potatoes in salads. In this case arugula and pickled cauliflower with new potatoes. Host's note: this inspiring topic continues here.

Wrote some great cookbooks. Was almost responsible for the extermination of redfish. Great cook.

Just fabulous stuff BK! I can't wait to see what it looks like.

No more travel to China I guess.

Glad you are back BK

The McD at LAX and ORD are critical. Have they gone too?

Hmmm. Polyscience is overpriced. Does Breville actually have a product for SV?

Hot gabagool is great stuff.

WHYY is so frustrating. Fundraisers half the time and erratic programming.

Half of a humongous d'artagnan moulard duck breast (via Costco) with lingonberry demiglace. Could easily have served three people generously with one breast. Also sauteed romaine, mashed pots, roasted cauliflower. Costco online has a deal where they ship you 8 giant breasts and 8 already confite-d legs for something like $150. It sounds high, but if you consider that $20 will buy you a puny frozen duckling with a breast as big as a hot dog that won't feed one then it is almost cheap. You miss a whole bird's rendered duck fat, but there will be about 1/2 cup of it in the pan when you sear t he breast.

Just tell me that you made the Miracle Whip from scratch.

There was some construction around there too. Couldn't have helped

The CDN thermometer is pretty cheap ($16) and fast. The description says 6 seconds, its more like 2 or 3. NSF rated too.http://smile.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_11?ie=UTF8&qid=1443964436&sr=8-11&keywords=kitchen+thermometer

Good food, decent location, but its gone.

I just went to Moore Bros in Wilmington. What a contrast to the PLCB stores... great selection of great wines... super knowledgeable staff...sensible prices. .

Mmmpomps link did the trick. Precooked the potato and then corn starched the chicken. 7 min on parchment gave decent browning and nicely cooked chicken. The cornstarch made the potato stick well and it could be cut through without losing the scales. It was a fiddling business layering the oily floppy scales by hand. Forceps were needed to get a nice look....which this doesn't have.

Same problem with the excellent Breville Smart Oven. Stuff cooks faster, even without convection. Not sure why...more accurate temps?

Can you make a baffle to redirect the steam?

So how was Kenji's FC, Patrick?

I saw that cheesesteak fest notice. Might be good if the steaks are prepared a la minute. If not it'll be like the dreck at the ballpark.

Velveeta and ro-tel is the official version of queso dip. Chef-y variations weaken it. Like when a serious restaurant does their take on a cheesesteak...always crappy.

Myoglobin is what makes meat juices red. You can call it anything you want but the red is myoglobin.

Myoglobin