gfweb

If you don't need a big volume you might ask your dermatologist if she'd sell you some.

You lived, but note that pH and toxin type are specified in that study from the 70s that you cite. Neither of those were known in your ribs. I might've done the same thing, but...

Nobody can give you the assurances you ask for. Unpuffed bags are a good sign but no guarantee. And there's more to worry about than botulism. 62 C for 12 hours probably killed everything. Feel lucky?

After more thought I think that if in your shoes...and if I was hankering to buy something electrical...I'd buy the combi oven. Although a bit small it is plenty big enough for one or two people and will do things that nothing else available can do....yet is still useful for the mundane tasks like toast and reheating pizza. If you need a toaster oven, you might as well get the combi for a few bucks more After that I'd consider an immersion circulator, a food processor (though I hardly use mine) or a stand mixer (which I use a little) depending on how your cooking evolves.

Its not long enough to fit a big-ish pot

Agree with what everybody said. Flippant's list would be mine, less the pressure cooker and with a 1 and 3 qt sauce pan, a teflon omelet pan, and a medium saute pan. The all-in-one gadgets would go unused by me, except a rice cooker. Esp if you get into baking a food processor would get used. Sous vide units are now pretty cheap and I use them pretty often. The combi steam oven discussed several places in this forum would probably be the best gadget of all given all that it can do.

Perhaps not. It is a bit bigger, which matters to me. No steam though.

Nice price on a Smart Oven too.

What's the practical difference between the different types for cooking issues?

What about it is good? Different flavor?

That name is awfully familiar. Houndish, I should say.

Me too. DW is a slob in the kitchen, uses fine knives for rough work and is best left unseen when she's in there. I cook the food, she does desserts (in a cleaned kitchen) I clean up her mess afterwards.

Spices are pricey. Might be cheaper to just throw out the chipotle and keep the sauce.

Is leaving the combi behind a sign that you don't find it useful?

I believe that all sushi grade tuna is required by US law to be frozen during shipment (or something like that). Doubt it would be a problem if you refreeze it quickly.

You can have my little green things and I'll take your orange ones

Eggplant parm sliders!

This is how I do it since those who like a medium steak will be expecting a little texture/chew. But it does take away from the sous vide-ness of the steak....

For SV steak a "ghetto SV" ala Kenji Alt set up is fine. I suggest SVing to the lowest temp in your SV unit, then taking the steaks that need to be more well-done and putting them in a beer cooler filled with water at their target temp. Then searing. Works fine.

I have this $9 beauty and like it fine. http://www.amazon.co...egetable peeler

Apparently a just-right microclimate being up against the fort. Protection from winter winds means a lot to trees at the Northern edge of their range. Magnolia grandiflora for example is a tree of the South (https://www.google.com/search?q=magnolia+grandiflora+range&client=firefox-a&hs=QKr&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&imgil=6FTi_h3wBycRfM%253A%253Bhttps%253A%252F%252Fencrypted-tbn2.gstatic.com%252Fimages%253Fq%253Dtbn%253AANd9GcQmaHplFQNI9St8_bKC5M2KFXbqIQGPw6U_t-de3x-ydyY9gwGh%253B649%253B466%253BlgWgXzJhc9125M%253Bhttp%25253A%25252F%25252Fen.wikipedia.org%25252Fwiki%25252FMagnolia_grandiflora&source=iu&usg=__u02BnTxdr_2EfqsvvaXkmimWEJY%3D&sa=X&ei=9crXU7_vOMqHyASf6IHQDg&ved=0CDMQ9QEwAg&biw=1266&bih=864#facrc=_&imgrc=6FTi_h3wBycRfM%253A%3BlgWgXzJhc9125M%3Bhttp%253A%252F%252Fupload.wikimedia.org%252Fwikipedia%252Fcommons%252F2%252F2f%252FMagnolia_grandiflora_map.png%3Bhttp%253A%252F%252Fen.wikipedia.org%252Fwiki%252FMagnolia_grandiflora%3B649%3B466) but in the right location they can live in Philly.

Between this thread and Manitoulin 1&2, I'm thinking that the combi oven topic has matured to the point where it deserves a rigorous approach akin to the SV threads of years past. Perhaps a series of focused themes for group study.... eg are short ribs better SV or combi or braised? What combi settings are optimal? A number of us are equipped to do all three techniques and could generate useful data/recipes. I also suspect that there are a lot of commercial combi-oven recipes and approaches that are not available to the general public. Perhaps our pro-chef eG colleagues could suggest resources...

Congrats!

How about if we vote you in for another term?

Anna, you have used the phrase "use up" a little too much. Does this imply that the end is near?