gfweb

Fabulous, MM.

What is that glowing probe thing? Standard kitchen stuff in Sweden? Do those spits turn? This could be better than the Big Easy No Fat Fryer!!!

Hard to imagine Cracker Barrel and sous vide in the same paragraph. Maybe a combi oven and brining?

I use it for large groups, for the reasons detailed above. For turkey, duck, short ribs. A few steaks I can do a good job on with a hot pan and a 350 oven. A lot of steaks...SV for me.

Or better (worse) yet...Rachel Ray and The-one-who's- married-to-Cuomo should use it for a casserole or something.

Dunno. He did say 140F...was his "done " temp or something to that effect.

Lot of work if you are going to incinerate a steak like that.

It was the Costco sourcing I wondered about. I expect it to be good, as I generally trust Costco. But $139 is an expensive experiment.

LOL. The price beats d'artagnan at my market or at the online sources I've checked. In fact it kicks their butt, esp since these are big breasts, not the weaselly little things my local thieves try to fob off on the unselective elite who shop there. One breast would be nearly a pound, more than two servings really. My one reservation is that I'll confit my own legs my own damn way. I'd rather not buy them pre-prepared.

Costco has 6 magret breasts and six confit legs for $139 from d'artagnan. The breasts are guaranteed >5lbs total. Sounds pricey at first, but when I consider that I pay $18-20 for a scrawny duckling with breasts that are just a little bigger than two of my thumbs put together it starts to look like a better deal. Anybody ever try this from Costco?

Not a new thing. Mencken referred to the booboisie.

Right. Specialtyproduce.com

A cool app for android and probably apple that gives information on a zillion vegetables. Good photos, sensible organization , valuable when in unknown veg territory.

I don't hate Fieri. In fact DD&D is almost the only thing that's watchable on FN. Sure he's an over-the-top clown, but not unlikable. And the show isn't some contrived competition between line cooks with tattoos. For some reason Bobby Flay survives when the rest of his generation is gone. Not complaining; I can watch him too.

That would be an unusual BR vent system with ductwork big enough to support a hood. Also don't forget that resistance to flow is a function of both the duct size and length. A long duct could easily cut hood efficiency. You might want an HVAC pro to do the math first.

Triclosan is in EVERYTHING. Toothpaste, soap, mouthwash, sponges on and on. And there's minimal evidence that it accomplishes anything other than getting the word "antibacterial" on the label. FDA has given notice that they are reconsidering the use and GRAS status of the chemical.

Check your downloads. Kerry is hiding there.

wow!

Turkey breast is a whole new meat if done SV

Any thoughts about a combi oven in this setting?

Whether farmed or fetched, they ain't out here closer to where they grow. Less of a market here of course. Where I live, the best produce is at the local Gigante market. Cheap, fresh and a nice selection of tropical stuff. And Asian stuff too.

Ironic that the best farmers markets are in the cities. Out here in the semi-country there are a few FMs here and there, but I've not seen one where a fiddlehead or a ramp can be found.

me too

From your link... Ingredients4 large, fresh eggs, measured into a jugEqual quantity of milk to your measured eggsEqual quantity of all purpose/plain flour to measured eggsPinch of salt2 tbsp lard, beef dripping or vegetable oil" Is equal volumes or weight of eggs, milk and flour?

Finally some decent weather and the first meal outdoors of the year. Gazpacho Roast chicken with potatoes and sweet peppers (made all at once in the Breville...I love that oven)