gfweb

Now I'm going to have to do it.

You could let it oxidize and turn gray. Cold fridge with a thin layer of ground beef left open for a day or two would do it. Interestingly, I've found ground pork never turns gray, no matter how old it is.

MC@H says SV at 129C for 45min then deep fry for a minute or two to get a crust. So there's that. RE pink aversion. We have a group over every year and one person insists on having burgers that are well-well done. It is the color for sure with her. My mother was the same. Hockey puck burgers.

Pre-sear I'd warm them to a pleasant serving temp that is below the desired doneness. Done right, the sear will be real hot & quick and won't have much chance to warm the innards. 115 to 120?

Yup. I bet MC has something to say on this issue.

I think I'd give them two choices of doneness and cook them traditionally. Hosting a bunch of people is tough enough without having to compulse over the doneness of burgers. If you do do it SV, I'd do a practice run first to make sure you like it. And definitely sear.

True. But still, the written part of a TA review tells you what you need to know.

Agree about Cook's Illustrated. Its like the Pop Tarts of magazines. After a while a kid tires of Pop Tarts, but there's always a new generation of (tasteless) kids to take his place. Agree about the formulaic writing. Past tiresome. Paragraphs? I don't need no stinkin' paragraphs.

I like Food Arts. A nice mix of recipes, features and equipment porn. Meant for hospitality pros, but they don't seem to check too carefully. And the price is right.

Hmmm. Maybe Tom tells her how to vote.

I use the French words as needed (and always on purpose, my French does not spring forth by accident ) What else would you call a beignet etc?

English speakers have a different idea than some other languages about using foreign words. If the alien word has no English counterpart, eg many French pastries, we simply use the foreign word. Eventually it becomes used enough to be part of the language and is no longer italicized as a foreign word would be...eg frankfurter, hollandaise, mayonnaise.

What do you mean by a "loan word"?

Pulled pork potstickers with Korean BBQ sauce.

Not so sure about that. Shrimp Lejon is a Chesapeake staple that has a Russian dip.

Or add mustard, sriracha, cheese or pimenton

Russian dressing with a bit of chipotle powder added. Perhaps with lime?

Peanut oil mostly...and butter. OO for some stuff.

SV pulled pork with mustard based sauce Cole slaw Corn Bread Madelaines with and without jalaopenos Strawberry Shortcake

This stuff is all over the place in Houston. For some reason I've never had one; I'll remedy that next time.

Jalapeno tuna melt.

The only one really worth having is an Airedale.

Bourbon

Not sure I understand what you mean. Are you saying that so long as biodynamic practices aren't a negative influence, the wine will be better because the winemaker will be mentally connected to the grapes?

Cheese? You must be turning French.