gfweb

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.

I'm not sure what cut a minute roast is, but there are SV times for everything at http://forums.egullet.org/topic/136274-sous-vide-index/ I think that I'd probably sear it on a screaming hot cast iron pan rather than a grill so as to get the fastest sear while minimizing further cooking of the interior. Grill marks could be added at the last moment if desired.

Don't think that this is true. The term Sous Vide is a misnomer. The bag interior is not in a true vacuum, the free air around the food is sucked out, but the bag interior is not under negative pressure so BP for a liquid will not change. Meat will contract a little with cooking and that can make it appear as though there is a little airpocket, but most of the space around the contracted meat will be filled with (tasty) juices. It shouldn't smell like anything but food.

Me too. It was the smell that was suspicious to me as well.

Ah. Well, nothing magic about vacuum as far as SV goes. I have one but don't use it for most SV stuff I'm going to cook and eat.

You can still vacuum pack, just dip meat in the boiling water before putting in the bag..

This is correct. A rolled piece of meat puts the outside inside, so to speak. Not a great idea to cook it SV without a dip in boiling water before rolling.

Tom is in many ways a boor. Telegenic but FOS half the time. Padma is typically sloshed by the time food is served and probably can't tell one utensil from another.

Agreed. They look like moron frat boys. A sign you need to dine in classier joints prrhaps?

Other than not taking reservations, my biggest gripe is menus that aren't accurate. Tonight we at a a nice enough place...Merge on Amelia island...and the menu description was nothing like the dish in several instances. For exp. CRAB AND CORN 'NUDI' was actually a plate of mussels with a few gnudi. Not a pasta dish at all. RABBIT SPRING ROLLS was a curried thing. No curry was noted on the menu. Vile in any event. What is the chef thinking?

I have a couple of these and like them. Also a couple 1/4 sheet pand from amazon which I use more.

You just have to decide if you are feeling lucky.

Surimi is the name I was searching for.

In an all-you-can -eat place probably not real crab, but that pollock stuff they process to look like crab.

Worthy goals, Lee.

How about "right temperature cooking"? That's the essence of it, really..picking the right temp for the meat.

Interesting to speculate how big the market might actually be. Either this is the tip of the iceberg or they've already reached the food-obsessed through eG and Serious Eats and have sold a large chunk of their share of the market.

However, as this article (http://www.seriouseats.com/2013/10/taste-test-best-anchovies-anchovy-fillets-in-olive-oil.html), the brand does not make much difference when used in cooking, such as in a Puttanesca sauce (although when making a Puttanesca, I like to leave some chunks of anchovies in the sauce, and not dissolve the little buggers completely, so in this instance, the brand and packing method does make a difference). You may also want to check out this comparison: http://www.seriouseats.com/2013/10/anchovy-taste-test-salt-packed-vs-oil-packed-vs-paste.html?ref=obinsite .In Kenji I trust.

But that isn't a bad thing.

Agreed. Its essentially just a fancy crockpot.

If SVS is smart they'll drop the price pretty quick.

I have the SVS and anova and I agree. The only disadvantage I can see of SVS is size. Its a bulky thing and if space is an issue, that might be a deal breaker. Its accurate, silent, and has no moving parts. I keep it in the cellar.

Occurred to me too. Jeff etal might consider an discount offer to those who contributed.