gfweb

Tomatoes in M&C are great !

Other than survival or maybe backpacking, what does one do with freeze-dried meat?

The meal was very good. Tempura rock shrimp with a hint of orange, wagyu dumplings, Miso black cod, Duck, duck, duck, wasabi rice, Yuzu meringue tart.

My miniprep has lasted 10 years with occasional use.

morimotorestaurant.com This is THE Morimoto, not some little dumpy pretender. You'd think era of this stuff was long gone, but it lives on in lots of restaurants. I blame consultants. What's wrong? Music-NSFW use Splash page-irritating Multiple clicks just to get through the dinner menu Tiny font- try reaqding this on a mobile

I have a miniprep and love it. Costs around $35 on Amazon. It isn't going to make dough and its not rugged, but for sauces or lots of chopping, esp if you have arthritis, its great. Stick blender is good too, but it won't chop

I think of Diane as a mustard based sauce with flamed-off brandy.

I like the show of attitude. He doesn't want any bullshit. Kind of like a gentle Kenny Shopsin.

Cooking higher than the desired temp will overcook the outer parts of the meat to some degree.

So tomorrow I'm going to dig back through old pics and online reviews to jog my memory. I thought that I was the only one who does this. I have a few written recipes, but photos of everything. If I can see the dish, I can remember how I made it. I know, I know, this isn't how its done. But it works most of the time and, lazy sod that I am, I'm not good at keeping this sort of thing organized. I do save recipes that look good in magazines/online and annotate them. And I have trusted cookbooks with annotated post-its. But most of what I cook isn't through following a written recipe.

In other words, they get hot

I get mushrooms direct from the growers. Buck or two a pound and really fresh.

Bet it doesn't. Freeze dried medical stiff with albumin still foams annoyingly if rehydrated carelessly.

You will fit in just fine! Welcome.

You also need to decide who the audience is. A beginner will need lots of explanation of routine techniques eg fold vs whip vs beat....how to cook eggs without burning...why a dish is placed in a pan of water. The whys are very important.

Clear recipes with annotations about things that aren't necessarily obvious for a novice cook. Substitutions for hard to get ingredients. Photos are wonderful.

Out of respect for Rotuts...no links for you. Just go to Amazon and search "steam oven".

Home steam ovens have had a spike in choices. Six months ago I searched steam oven and combi oven and only got Steam Boy, a defunct Sharp model a built-in Electrolux, and commercial stuff. Now there are another 4 table-top models, two ranges and wall models to choose from. I give Rotuts the credit.

Thermador has a new steam/convection 48" range for about 14K. Woof! http://www.ajmadison.com/cgi-bin/ajmadison/PRD48JDSGU.html?mv_pc=gg&utm_source=google&utm_medium=adwords&utm_campaign=pla&utm_term=&gclid=Cj0KEQjw1s-gBRCKwOKQ1sWonvsBEiQA8qALFc79YDAAf9z6hpLK8UVSFJgq04w-AtUeevlcaGQkiwcaAg6w8P8HAQ

Who knew till the plate got there? Place had been great under its eponymous prior chef. Now its tweezer-town and I've not been back in a few years.

Ruhlman and I had a little argument on his website after he published that piece on leaving stock on the stovetop for prolonged periods (that DDF cites above indirectly). His premise was that he hasn't died yet and all that science stuff is just being a worrywart. I guess his transformative experience at CIA didn't include food safety.

The problem with putting it in the fridge is that it will warm up the whole refrigerator. A lot. The refrigeration units aren't made to handle this kind of load. When a refrigerator is at room temp it takes a couple of days sometimes to get back down to temp.

They are pretty, but eat badly. Little pieces cool quickly.

Here are some photos from Lacroix, which charges big bucks for cold half plates. http://www.google.com/imgres?imgurl=http%3A%2F%2Fwww.phillymag.com%2Fimages%2Fuploads%2Fgalleries%2F1296_gallery_image.jpg&imgrefurl=http%3A%2F%2Fwww.phillymag.com%2Frestaurants%2Fdisplay%2Fthe_philly_mag_50_restaurants_1_to_20%2F%3Fgallery_idx%3D65%26row_position%3D0%26photo_idx%3D1296%26thumbnail_num%3D2&h=406&w=315&tbnid=694NcO9zvUm1lM%3A&zoom=1&docid=A4IoYiWb_SLyWM&ei=RlUTVNKYBs-YyASem4KYAQ&tbm=isch&client=firefox-a&ved=0CCcQMygJMAk&iact=rc&uact=3&dur=413&page=1&start=0&ndsp=21 http://www.google.com/imgres?imgurl=http%3A%2F%2Fimages.anidori.com%2Fxx%2F892_1005.jpg&imgrefurl=http%3A%2F%2Fphiladelphiarestaurants.com%2Fphotogallery.cfm%2Frestaurant%2F892%2Flacroixattherittenhouse&h=400&w=600&tbnid=BtSrGMlXMbhUIM%3A&zoom=1&docid=oAGFLNIRlqdgmM&ei=RlUTVNKYBs-YyASem4KYAQ&tbm=isch&client=firefox-a&ved=0CCQQMygGMAY&iact=rc&uact=3&dur=459&page=1&start=0&ndsp=21 http://www.google.com/imgres?imgurl=http%3A%2F%2Fmedia-cdn.tripadvisor.com%2Fmedia%2Fphoto-s%2F02%2F65%2Fbf%2Fb0%2Flacroix-at-the-rittenhouse.jpg&imgrefurl=http%3A%2F%2Fwww.tripadvisor.com%2FLocationPhotoDirectLink-g60795-d433446-i40222640-Lacroix_at_The_Rittenhouse-Philadelphia_Pennsylvania.html&h=450&w=252&tbnid=PSy4690Knx_G0M%3A&zoom=1&docid=dZF0bZ_kxcZa3M&itg=1&ei=z1UTVKDJLtS3yATYioLYAQ&tbm=isch&client=firefox-a&ved=0CBkQMygRMBE4ZA&iact=rc&uact=3&dur=631&page=5&start=100&ndsp=28 http://www.google.com/imgres?imgurl=http%3A%2F%2Fassets3.thrillist.com%2Fv1%2Fimage%2F674032%2Fsize%2Ftl-horizontal_main%2Frittenhouse-tavern-fond-and-lacroix-team-up-on-epass&imgrefurl=http%3A%2F%2Fwww.thrillist.com%2Feat%2Fphiladelphia%2F19148%2Fwill-byobs-collab-dinner&h=434&w=640&tbnid=aOnPpeJXxVCBSM%3A&zoom=1&docid=RqGOI9DSoBa5RM&ei=91UTVKqwOM6iyAToqYCIAg&tbm=isch&client=firefox-a&ved=0CCAQMygYMBg4yAE&iact=rc&uact=3&dur=3311&page=9&start=213&ndsp=28

High heat will tend to overcook the outside, so I sear in a pan and then oven roast at 300 to 350 depending on the meat. Tough cuts I braise or SV cook.