gfweb

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?

I put the lemon in the cavity too. Cut in half! Thyme under the skin.

I'd be careful about the word "asian". There are those on this board that would say it is meaninglessly non-specific.

Huh. Well then, no honey balls for me.

Huh!? The old NYT cookbook with Craig Claibourne's name on them?

Alcohol...stable Sweets...who cares? not for me Savory- even more Starch- the more the better veg- cooked please

Pepin was also the brains behind Craig Claibourne's NYT cookbook series, a seminal contribution that stands-up well today. His own series was similarly great. Great recipes and great teaching. Go get the NYT cookbook and show me one crappy recipe.

So tea, no matter what the source, is beneficial. More beneficial than "all the rest". Any tea at all. In fact every tea is good for you. So I have that going for me. Which is nice.

Yellow vs dijon. Depends on the application. Yellow is good on a hot dog/hamburger, in deviled eggs, and on a liverwurst sandwich on rye with swiss cheese and onion. Dijon is good for everything else.