gfweb

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.

I believe that the Rancho Gordo referred to in that link is one of eGs own. I'd love to hear more about this stuff.

But then I still have the basement-dwelling SV Supreme which, oddly, I use more than the Anova.

Wow! Vast improvements. Adjustable height and better interface. Hope my old Anova breaks soon.....

OK. I still love the Breville and the ice maker. But my 8" F. Dick chef's knife is critical.....and the digital fast-read thermometer...and a few choice pans. The SV stuff is right behind...and the cuisinart miniprep

I do indeed remember Stouffer's restaurants in the 60's. White tablecloth diner food. We'd occasionally go there after church. Open-faced roast tom turkey sandwich....

Manners are disappearing fast. We have become a nation of barbarians. I'm always disappointed at the table manners of younger colleagues (I'm not that old)

Like I said...absence of proof is not proof of absence. There are clear reports of animal toxicity from eating raw leaves. There are no reports (that I know of) of the safety of cooked tomato leaves. Mcgee was not very rigorous in that article. I think it is probably safe to eat cooked tomato leaves. But I don't know that to be so. Its one thing to say you doubt that its dangerous...its completely different to assert that its safe in the absence of facts.