gfweb

I think it was an araucana chicken. They do blue eggs.

There are some pretty good places for food to go at SFO.

You know, if you worked in that kitchen for 6 mos, you'd start to feel cramped. Basing this on the 'If you give a mouse a cookie" theorem. That old TV still work?

Italian sausage sandwich with sauteed onion and red pepper that were coated with a reduced balsamic vinegar pan sauce. Potato salad with caramelized onions

How about android?

Tell us more about microwave chips please.

That is true. But low on the likelihood scale, I think. I'd let the paint dry then run it at temp with water for a day to leach out all the potential nasties. The carcinogens in smoked meat have to dwarf whatever might be in a spot of paint by a few orders of magnitude.

Interesting post. Good points.

Manitoulin on the horizon?

If you do watch out for their lawyers.

Impressive!

How much lag is there with UPS turning on? Even a little would trigger a shut down.

Hemingway's A Movable Feast has great stuff. Majorly ripped off by W Allen for Midnight in Paris.

We need to get the steam boy and girl together and breed up a larger model.

Ever Sous vide it?

Could you please supply the references for the above temperatures? Were the enzymes all from mammals? Some are way higher than the temperature that enzymes would function at in a living cow.

Potsticker salad with sesame/ginger/soy/rice vinegar dressing

No, just a zip loc bag. My 130F burger was indeed that red. The 135F burger was more a decided pink. My screaming hot steel pan crusted up the outside quickly. The inside had no time to benefit from much more cooking.

And the texture issue cannot be escaped. I suspect that even cooked optimally, whatever that turns out to be, the SV burger won't be what my mouth expects of a burger. So far they've felt like biting into a meatball, not a burger. I'm beginning to see why MC deep fries them as a final step to get a real good crunch on the things.

How do you find the farmed duck varies from the wild?

At risk of flaming by Southerners, I believe that there are those down South who actually like this stuff into adulthood (eg my wife). "Ambrosia Salad" is on the menu of many restaurants down there and I have seen adults order it.

Good judgement on your part! Marshmallows contaminate some of my wife's inexplicably favorite holiday dishes. They are all fit only for 8 year olds. Yuk.

I had to try it. 130F 45min, the temp/time suggested by MC at home. For me, the texture was too uncooked in the center Second try at 135F 45 min. At end of SV the internal temp was 130F. Still too uncooked feeling for me. Odd, since I like my burgers med rare when cooked traditionally. More fiddling is needed. I'm still not sold on SV burgers. An observation....there is no contraction of the burger whatsoever when cooked by SV (I know...like duh) and it might even swell a little. I will need to make flatter patties in the future...ie use less meat...which makes SV economical!

Great tutorial. Did that really take an hour to do?

Welcome!