gfweb

Enameled cast iron has a certain attraction. Lots of aesthetic but not much utility. You can learn to work with anything. I'd rather serve in it than cook in it.

Down here its hard to find a metal coffee can anymore.

Ceasars in Las Vegas I think?

Smoke gets out of my SV bags so even food grade plastic is permeable to it.

My cured chicken was not served sliced. Slicing might have mitigated the texture problem.

Mexican chorizo and rock shrimp filled portobello mushroom

I've nitrate cured chicken breast and wasn't pleased with the texture. Weird springy meat. I think a key to reproducing deli breast is water as Rotuts says, and salt. I looked up the salt content of a product a while back and it was about 1g sodium in a few slices. Woof!

Noah's Mill is my favorite sipping bourbon (if VanWinkel isn't available, and it almost never is).

I'm not sure how deli chicken is created. There are dark arts practiced by Big Deli. If I wanted to recreate it I think I'd cook the breast SV at a low temp with spices and salt and then slice thin with a knife. If you want to have a big round slice, as you might get at a deli, I'd use the transglutaminase. But maybe butterflying a couple breasts, seasoning, and then rolling them up together...overlapping..and then cooking SV would get you a thin slicing whitemeat.

How are you doing with your landlord and the garden?

Breakfast (on week days) = black coffee no sugar. Weekend= eggs and sausage and potatoes Lunch (on weekdays) = more coffee and maybe half a sandwich...or a hot dog...or a slice of pizza..or sushi if I have time. Dinner = real food. Never breakfasty or desserty. Meat + veg x 2 and probably one is a potato. Late night snack- cheese and G&T

Some recent meals.. Lasagna Papardelle with sausage and mushrooms Israeli salad ( which missed having a little mint in it) Smoked SV chicken breast NY strip, mushrooms, broiled tomato, Yuengling

I'd like to have dinner with him, Flay, and Batali and listen to the shit being slung. They seem like good sods...sort of above the fray.

Looks cool. Can you fit an island in there?

Re smoke. I use dried tree trimmings, usually apple, and wrap tightly in foil ...with one hole poked in it ...so they smoke but don't burn. I trust my trees to be chemical-free more than the boxed chips at the store. You can rig a cold smoker by putting a hotplate (<$10 at True Value) in the chamber and setting the foil-wrapped sticks on it set at a lowish temp.

This video tells how to reset a balky regulator, a problem that occurs every other year or so and results in really low gas flow.

I can't imagine chewing on ice. Maybe I have polycythemia.....

Looks like another "disruptive" product like that ill-conceived oven discussed a month ago. Does this look good to investors? Who wants soft ice in one's drink?

Wow! Anything for $5/day is way worth it, compared to the cost of even a 1 hour a day employee.

Good grief. Sous vide would be quicker. And what regular oven can give you 200 stable degrees? Sheesh, ATK is out of control.

90 minutes in an oven? At what temperature?-

Italian. Marc Vetri. Rustic Italian Food. Batali approves of this cookbook.

When grilling steaks I pretty much do what I do in the kitchen. Sear on the grill-grates then put them up on the rack above the grill to oven cook till done. Only trick is keeping the temp at 350 or so.

Rustic Italian Food by Marc Vetri Great recipes and instruction

Patio dinner. Big cheeseburger. Early grilled corn...not quite there yet. Pot salad and slaw.