gfweb

So lose the cabinet? BTW I always like photos of kitchens. Might be a great thread.

I think steam-boy would fit atop the BSO.

There's a need for a reasoned voice here. For mysterious reasons it falls to me to provide it. SV has its applications were it does a great job...as does traditional methods. Consider a single cooking method...braising (ie low and long cooks in water). Braising is great for a short rib but disastrous for fish. Doesn't mean braising is bad because it ruins fish even though its great for the short rib.

Pulled pork and coleslaw sandwich

Some of the issue is expectation. I expect a steak to be a little chewy.

You can bake them in a slow oven too

Ivin's Spiced Wafers with cream cheese.

Just to clarify Basquecook, the place that had horrific service etc was Brasserie Boulud?

Not sure that that they travel well, but next time I'm in Denver....

Elway's Denver airport restaurant had, what are to me, perfect biscuits. I can't find the formula on the net. Anybody have an idea of where I might get it?

I think that the normal palate is conditioned to expect a degree of toughness in certain meats eg chicken breast or London broil. If not there, it doesn't taste "right".

Me too. Sometimes chipotle, sometimes allspice,always nicely sweet and salty.

Not all spoilage will make you sick. LOL How much pate did you give her anyway?

Israeli salad with parsley and a little mint Grilled corn Grilled London broil. If I had planned ahead, I'd have done it sous vide

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?