gfweb

Agree with above. When CSB comes out with a bigger model I will get one. Till then, I love my Breville.

I think the orzo could take the 135F or so it would take to reheat the lamb. Starch gelatinizes at >60C, so you have plenty of room before degrading the orzo...assuming that nothing more is involved in mush-ifying the pasta than temp.

More holiday nibbles from our thing tonight. Cookies and cakes not shown. Meatballs MIA as well. Sweet potato tartlets Candied pecans Pickled Veg Date/chorizo/bacon things

The chorizo brand is Tia Angelita "toloqueno" bought from the local Mexican chain. Much higher class stuff than the crap in the plastic tube in the supermarket (in which I've found obvious nerve and artery, hopefully not beef, but pork as labeled). (As I know you know, Rotuts,) Mex chorizo is an uncooked sausage that is completely different from Spanish or Portuguese which is bought already cooked and smoked. On a grill? I think so, but I'd worry that the bacon wouldn't cook evenly. I'd get the baking pan real hot before putting in the food and perhaps turn it once.

Funny you should mention it. I just made up a tray of dates stuffed with mexican chorizo and wrapped in bacon for a thing we are having tonight. 6 minutes at 500 F broiler.

I'm not so sure that it isn't available in many places. We grow no cholla in SE PA, but I see it in the Mexican markets all the time

Can't repeat an experiment too often. Strengthens the data.

Interesting, and confirms my personal studies. There are some methodological issues that the peer-reviewers seem to have missed. Degassing was done with a blender, which could also have blown-off the volatile ethanol. They say that ethanol levels were measured but not that they were equivalent, only that the same dose of alcohol was given to each group. From this I infer that there was a difference in alcohol level after degassing and the authors gave a larger volume of degassed champagne to compensate. If this did involve giving a larger volume of degassed champagne there is then a variable added...the rate of alcohol absorption may vary with volume of overall liquid consumed. In fact this volume effect could easily account for the slightly delayed absorption of the degassed (diluted) that eventually catches up to the bubbly levels. A better method would have been to add EtOH to the degassed and keep volumes equal. Perhaps they did it this way, but the failure to mention it indicates to this reviewer that it wasn't considered. They also don't mention the temperature of the champagne etc. Niggling points? Perhaps, but I think Rotuts, Jo and I could have done it better. Perhaps a road trip is in order.

I found Katsuji to be an entertaining guy but probably a pain in the ass in real life. I can identify with that. He'll be on Food Network before you know it.

Pretty much right. I believe that I'd go a little lower, say 130F and then sear in a blazing hot pan for as short a time as you can. Salt before the sear (but not before SV)..and then again after the sear. I've been known to splash a little soy on the steak pre-sear. What is charcrust?

Cheese Board! The world needs more cheese boards.

Gibbons wrote some great books. Well worth digging up.

I got a Blendtech blender and have no complaints. Costco often sells them pretty cheap.

Amazon has dextrose

Usually its by page views or email frequency

Pretty much comfort food

and a 4th with nothing added

I've found caribou/reindeer and elk to be meaty but not gamey at all. Sort of like an ideal venison with better texture and a touch more fat. But some of that could have been the cut...

Always amazes me how many Middle Easterners immigrate to the tundra. I'm told Winnipeg has a huge community. If it were me, I'd go for warm or at least temperate.

I'll be right over, David

You need a third bag with neither water nor oil to tell. My bet is that the water would be worst and the other two equivalent

Bad pic above. Not too much fennel..shaved thin

No overcookage. Inside pretty pink, but not exactly raw. Cook is at a low simmer for IIRC about 10 minutes. It looks real pretty if wrapped tight in a big blanched dark green lettuce leaf with the end of the leaf-filet squared-off before serving. If you don't cut the ends it looks sloppy...as in this photo

I do a nice steamed salmon that rests on shaved onion/fennel/carrot to cook. The salmon juices flavor the liquid which I cook down and serve as a sauce under the salmon. I suppose you could do this SV somehow, but it'd be more work. For similar reasons, I often short ribs the old fashioned way.

Nice. So no change in taste, but it looks prettier with fish and fowl. Good tip. I wonder if this trick will work with steaming fish. I hate the way salmon gets all albumin-y when steamed.