gfweb

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.

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.