gfweb

Although there are those who do whole turkeys in the cryovac and lived to tell of it.

I don't think one can safely do low temp sv on a cut that thick. Steps like a dip in boiling water would fix the surface but not any bugs inside the meat. And who knows if a butcher put a non sterile hook or a knife into your chunk? It would be interesting to know what temp big chunks of commercial lunch meat is cooked at. Roast beef seems always "well-done " and pumped with salty fluid so it will seem moist.

Hot here too, Rotuts. So ziti with short rib ragu.

Still tough?

Looks great! ( except for the peas)

Colicchio's Think Like a Chef Again. Worthwhile thinking and recipes.

And the grates can be flipped over to provide a flat surface like a plancha. Very useful.

Five spice braised short rib with fried polenta and roast yellow cauliflower

Anna's writing has that draftsman look to it. Reminds me of my dad's...and nothing like my crabbed scrawl.

Great penmanship, Anna!

I'm sure that Zimmern's blog post was paid-for too. For that matter, I'm convinced most of the Food TV crowd's content is publicist/advertising-driven.

What you say makes sense. According to Amazon's dimensions Fasta is just shy of a gallon in volume, which would be pretty heavy if filled completely (which it probably isn't). Hot, heavy, with no handle seems awkward and perhaps dangerous. Also the danger of superheated water boiling over as you lift it (probably a very small danger given that the pasta is in the water). Nevertheless, for $14 I may have to try it. This'll be by far the cheapest thing I've bought because of eG.

Duck breast with lingonberry demiglace, arugula, pickled cauliflower and new potatoes

I think you are right. I wonder about adding cornstarch to get that shatter-y glaze

My bet is that they are fine. Baldwin's pasteurization time for a 2 inch thick piece of meat is 1.75 hours at 140F. You were higher and longer. Since they stayed in the sv bag in the fridge there was no way to contaminate them.

Fantastic, Rob! Thanks for sharing all this.

I feel for you. But, I think you need to love your customers... even with their faults. I'm in a service industry too and I can guarantee you that my customers are more annoying than yours. Took me years to get to the place where I stopped trying to change their ways and just accepted who they were. Life got easier. Give them what they want and be glad they are happy. They will die off eventually.

So you don't like it?

Good points, tftc.

I'm no fan of regulation in general, but food and drug rules seem smart given the number of scummy producers out there. If you want a good scare go troll around on fda.gov in the recalls and the enforcement sections. And this stuff is probably a small proportion of what's actually out there.

What season of TC?

Cook the chorizo first ...stuff the date ...and wrap with THIN CUT (or pounded) bacon. Broil till bacon is cooked. Really tasty.

Mexican chorizo stuffed dates wrapped with bacon. Spicy date paste as an accompaniment to cheese/charcuterie......or applied to the top of a short rib after braising

How many headliners do they have?

I still don't get it. Why not just cook the pasta in a small amount of water on the stove?