gfweb

This is a false dichotomy. Those who stand in line for hours for cronuts are schmucks. 3 minutes...OK, more than that = schmuck This has nothing to do with a guy who decided to be an ad hoc health dept..

I'm just not a ham person. If forced, country would be my choice, but I'd rather have lamb chops, or pork roast... or lasagna. To me, the spiral sliced glazed ones taste like diner/cafeteria ham. Country ham is fine breakfast food in small amounts as Janeer said earlier. Sausage patties (never links) are better.

Baked goods also fit your definition. Esp TastyKakes.

Snack foods like potato chips,salsa, tortilla chips. Spaghetti sauce for whenever I don't feel like screwing around making it myself. Caviar.

Define "convenience food" please

Hard to keep out every mouse in NYC. Video guy was an ass for not telling the staff and a bigger ass for putting it on the internet. Doubtless he/she is a feckless turd still living on parental dole. May he one day be judged by the standards he uses.

I agree with cdh. IIRC 56C is the temp hot foods are to be stored at in a buffet line which is a far more hospitable place for bugs to grow than an SV pouch.

Have a picture of the way you do it, Dcarch? I'm trying to visualize an unsealed vacuum bag that isn't filled with air.

I agree with you and Arnold. Only argument I can think of is that the zip loc might open in the fridge.

In the BSO without convection. The edges are the best.

Leftover lasagna

Anyone who likes Joe Pye weed is a friend of mine.

Frito Pie

Lots of unique food places not yet discussed. New England, Low Country, New Mexico, Carolina BBQ, Michigan, southern FL

Some of these ebay ICs are ex-lab equipment. Probably just fine, but one never knows exactly what they were used for. Check out the Anova IC.

175 F is pretty hot. At 175 a steak is past well-done.

Can't get past how it looks.

Musubi. Ideal snack.

I was just looking at KA grinder attachments. Lots of negative reviews re lubricant getting into the food.

There is room for improvement

An improvisation. It was tasty indeed. Next time I'm going to put in more than a few drops of balsamic or maybe sriracha to the sauce. 4 tbsp Ground pork + 1.5 to 2 tbsp prepared basil pesto + 2 Tbsp grated parm...salt and pepper. Won ton wrappers made to look like a gyoza Sauce was a few Tbsp Barilla jar sauce with a splash of heavy cream and a few drops of balsamic.

Italian Potstickers. Filled with pork, basil pesto and parmigiano reg, in a blush sauce with a hint of balsamic.

LOL. I remember those dishes.

In general, refrigerating promotes stale-ing reactions. I'd do wrapped/covered at room temp for what you can eat over a few days/week...and freeze what you cannot. I doubt that the crunch will last for too many days

The air in the oven doesn't hold much heat (see discussion of specific heat somewhere here on eG). Its in the walls of the oven, mostly, I think. The ratio of wall to oven volume in the BSO might well be better than that of a larger oven. So opening the BSO isn't that deleterious. I think.