gfweb

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.

Not a defense of control freakism but ... Problem is "The absence of proof is not proof of absence". Tomatoes, like any other veg, will vary in the production of stuff with their growth conditions and their strain. Look at the variation in sweetness among strains. Could well be the same with solanine. There are lots of vets who have seen animals die from eating tomato plants. Solanine isn't exactly the worst poison in the world. The dose that kills 50% mice is a hefty 42mg/kg... And I've eaten greened potatoes forever and am still vertical (but who knows how my liver is?). But I'm 225 lbs (big bones) and pretty healthy and it would take a lot to drop me. But what if I were a 40 lb kid...?

I've had some gross and fatty pork belly over the years, but the beautiful stuff in this thread motivated me to try it myself. As a tentative first step I've made some bacon. Pork belly after a week of cure Applewood-smoked for an hour in my cool (as opposed to cold) smoker. Temp gets to about 85F if the ambient temp is <70. Frying bacon. Tasty, smoky...a little salty; but definitely worth a second chance.

Sounds like one of those famous-chef-assertions that want testing.

Absolutely. Shows up in the sort of recipes found in advertisements for canned green beans.

Isn't that what he said?

Lets see... Lobster roll quickfire...New England Boiled Dinner challenge...chowder quickfire....clam bake challenge....

More Gail, less Padma please

I forgot the fridge. Fridge>BSO. Because of ice

Breville Smart Oven. Big enough to cook for 2-4 people. Heats up quick. Versatile.Most used appliance I have.

Would you share the baciocca recipe?

You might take it farther and ask if clad stuff is worth it when cast iron and aluminum is available. Restaurant kitchens often use aluminum unless the chef has a deal eg from AllClad. The stuff is cheap.

Not real appetizing looking. What do they taste like?

Add in "fold" and "whip"

Xanthan gum works well for me when I use it in brown sauces. For no particular reason I tend to use it in cold sauces eg pulled pork sauce or salad dressing. I prefer Wondra for brown sauce/gravy. No fat...can be done at the last minute...has the right look. For clear sauces, corn starch works well for me, but I don't mind the Chinese restaurant look(most of the time).

I agree with your family member(s). Finding a pea (or a raisin for that matter) in a dish is akin to a cockaroach in my soup.

On par with Sous Vide Supreme would be better. Why aim low?

Be happy to test one out for you, Zem'. Shall I PM my shipping address?

Yes the open end ended up underwater. How do you keep it above the water?