gfweb

Culinary Adventures of Baron Ambrosia is without question the worst cooking show.

I often make pulled pork by cold smoking a shoulder or Boston butt and then cooking sous vide x 2 days. BBQ or not? If its the product that matters...I make BBQ pork. If its the process that matters, I don't.

Does BBQ describe the product or the process?

Agreed. Esp on the pre-salt. I salt after SV before the sear, and then again lightly before serving. I've gotten a cured texture from even modest preSV salting

I do a halved romaine. Cut side down till wilted and brown, then flipped to wilt the back of the butt. Here's a photo. I don't cook so long that the browned parts are crumbly, they stay soft The soy/red wine infused onions are pretty neat with tenderloin too.

I love sauteed romaine. Sauteed in butter till its dark brown. Nutty, sweet, bitter. Great with fish and mild meats.

The only sushi that needs gravy more than soy.

Moving-on is not the equivalent of condoning bullying. If moving-on is do-able...do it. This thread is getting like Chowhound. Oy.

Sausage and tomato fritata

Spectacular menu Baron!

I've never seen or touched one and I could do a better job than that moron

I don't understand. How does the door seal keep the steam from the toast?

Smoked pork tenderloin salad, cranberry vinaigrette, with candied pecans. (Jalapeno cornbread not shown)

Perhaps it was harvested late. End of season cabbage can get huge

Like Pedro, my SVS hasn't drifted. My anova 1.0 lost 1.5 deg F over a year. No biggie, just recalibrate occasionally

I'd suggest a better control. One from the same piece of brisket cooked at 63C.

Agree with DDF above. FWIW I probably wouldn't experiment on the TG turkey as you only have one shot at it tomorrow.

I make single serve gratin potatoes in silicone muffin pans. Its great for small volumes Put thin sliced yukon golds over a few small bits of garlic on the bottom of the cup. really fit the slices in tightly by cutting them in half and overlapping, salting as you go. When the cup is full pour heavy cream in until it is just up t o the last slice. Bake at 350 for about 20 minutes in a convection oven, test for doneness of course. Let it rest for 10 minutes so it sets-up and then serve. Pretty fool proof.

The filling needs to be assertive to stand up to a parm broth. I too would lean toward meat, but that isn't the request, I think I'd do stewed kale or broccoli rabe with a little garlic and salt. The slight bitterness would be nice.

Bet you can find cheaper stuff that is as good eg Tramontina or Calphalon

Sounds like a clever concept, but perhaps annoying to actually use as a cookbook

I can see the velveeta in that m&c. :-)

The duck fat is a luxury. I buy whole frozen ducks and SV the breasts and SV "confit" the legs. The higher leg SV temp renders all the fat. The carcass gets pressure cooked for 90 minutes and yields about a cup of fat and a cup of demiglace which I keep frozen. Two meals for 2 for $20. And you get the fat for potatoes and the demi for whatever.

The SV or the fat?

Not at the 136F SV, but a lot with searing. And I could've gotten more off. Probably 5 tbsp/breast maybe more.