gfweb

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.

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.