gfweb

Mine was a regular green cabbage

I roasted in wedge form with oiled pan, and cut side down. I turned over midway through.

Okanagancook, check out Hawksworthy in Vancouver. Great restaurant.

I would contend that it doesn't excel.

Grilling seems ill-suited to a lean meat like p. tenderloin. From the photo it looks like ATK overcooked it (as you say).

Craig LaBan, the excellent Philly Inquirer food critic, gave high praise to a roasted cabbage side dish at a new BYOB. Sounded so good some experimentation was in order. Red cabbage roasted at 450 F for 20 minutes in the Breville. Sweet and nutty, very soft, but still needs a knife to cut. Peel off the outer desicated leaf before serving. Green cabbage, same conditions. Nuttier and just a little less sweet. I also tried roasting wrapped in foil... not as nice. Green cabbage cooked at 180F sousvide for 24 hours then browned in butter. Too firm, not as sweet as oven roasted. Maybe cook hotter next time. The roasted cabbage were fine alone, but nice with ranch dressing. I imagine a savory bacon dressing would be even better. Overall oven roasted green cabbage was the winner. Anybody have experience with this?

I was recently back in N'town for the first time in years. What a depressing state of affairs. This gangsta place may be the first new food place in forever there. Don't the lawyers at least eat lunch in town?

Turkey "porchetta" done SV then pan fried to crisp up the skin. A little gravy got on that slice's chin.

If i could find a Mexican restaurant that served food like this....

You might want to separate the oil out, but this is easily done by cutting off the tip of the bag and draining it. Which is in general a great way to separate water and oil mixes. Pretty precise.

Ann T...So eggs, spinach, mushrooms, artichokes and grapes (or olives?). Whats the dressing?

Flank steak au jus with roast veg.

Huiray, I love toasting the kraut. Makes it richer. I'll also braise it in apple juice to tame it

I use about that much. 1-2 tbsp. And I post-SV sear.

A large amount of oil might dissolve some flavors, esp post searing. I could see that. My entirely self-constructed explanation is that the oil coats the meat...the aqueous (hydrophilic) albumen comes out during cooking...can't stick to the oily meat and then separates from the oil.

Doesn't have to be a ton of oil. A thin film is enough.

Exactly as Anna says. Its quick and effective.

There's always zip locs

Use a zip loc

That sounds good for brisket. For round I'd do it longer to tenderize it better. Sorry for the delay, I was up in your neck of the woods for a couple days and struck with crappy hotel internet.

Publicist at work here. They are spending some money launching this thing

I've never done a head to head test of frozen vs not. I can say that sliced smoked pork and turkey breast in a salad seem in all ways normal post freeze.

They aren't being untruthful. They are revealing how little they understand.

Just read the Forbes article. What a crazy toaster oven! They going to sell it to the AirForce? At 3k that's the only customer. And as said above there are lots of pointless features. And it's small. Looks like 1/4 sheet pan at best. And no steam. The Breville Smart Oven would kick its ass for <1/10 the price

PS has the advantage of a prestegious brand name. Kind of like that brand of range with the red knobs. Reliability might be an issue, but if there was a problem with anova it would have shown up here on eG. Sticks in my mind that the PS comes in odd colors...maybe not. PS also has a fixed clamp as opposed to the adjustable one on anova 2.0. I'd say anova wins