gfweb

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.

Christmas market seems rather spartan, compared to those I've seen in France and Germany. Perhaps the lights at night will perk it up. Docsconz used to be a fixture here...

Doesn't make any sense to me. Just like barding a roast never made sense. Now if the meat is chopped, eg meatloaf... perhaps a layer of bacon makes sense re juiciness.

Kind of takes the romance out of it.

Completely agree. Blaise showed good humor in the face of a-hole behavior. But most likely it was all pre-arranged by the Elves. I thought that Adam was the least cuttable of the three given the mistakes the other two made.

Snackish dinner as Xmas tree was decorated... Chicken salad with bacon and cranberry Mushrooms stuffed with sausage and cream cheese with an orange glaze BBQ Chicken "pizza"

The other way to start the ice in supercooled water is to tap the vessel lightly... ice spreads from the tap in a moment. Doesn't even have to be pure water. I've had it happen about a hundred times when I was in the lab.

nice! I braise it in apple juice, s/p and allspice