gfweb

Zim' have you done similar dye studies, both with dye starting in the bag and dye starting in the bath(and getting into the food bag?

I did the experiment. A spoon or two in a ziploc with a few tbsp of water with food coloring Lowered into a gallon vessel carefully....no leakage with a minute. But put in quickly (not carelessly)...green dye in the water bath I think that the idea to not seal the bag will cause you more problems than sealing the thing.

Like your answers and your machine Zem' I still don't see how the chicken marinade...or at least a few bacteria don't escape from the unsealed bag.

Interesting but predictable stuff. Surprising only for the generally decent acceptance of food bloggers and the seeming blindness to the generally crumbling economics of traditional print media.

I think a temp swing of a few degrees, while anathema to a SV maven, would still give better results than the typical crock pot/oven meat massacre done in most homes.

Biggest problem with mellow is its size. Lots of kitchens don't have the space for it. An IC will hide in a drawer.

One could preheat the water...

The first SV thing that is marketed to the general public rather than food nerds! Infomercial is next. FWIW the term "sous vide" ought to be changed to something more accurate and descriptive eg "immersion cooking". I think we are to the point where the name SV is an impediment to more widespread use. Not that I care if it comes into widespread use. Let them eat shoe leather.

Its mad cow for sheep. Prion disease. So far no human transmission....

Beautiful, but all I can think of is scrapie.

He would be the poster child for both sides of this discussion. Either his success validates his (inexperienced but impassioned) approach or he is an example exactly what's wrong with discoursing on a topic in which you have no practical experience.

I can picture a self -feeding set-up where the iron is inserted in the base of a cone-shaped fuel container that feeds fresh wood by gravity.

Nice! How long will the rig generate smoke? Do you need to agitate the fuel occasionally?

Where did you get that neat little electric smoker?

Maybe.

Two lunches... Leftover lemon risotto arancini with sweet Thai sauce Deviled eggs

At the moment you have an interesting concept....probably enough for an article in a food magazine if you have actually made a few dishes as a proof of concept. That certainly ought to be do-able and might attract a publisher.

I have the 8qt fagor. As KB said above it doesn't vent unless I keep the gas turned up. The stock I make in it is better than the stuff made traditionally...though I've not done a head -to-head, blinded taste test.

Maryanne Esposito. Still awkward after all these years.

I made a standard mac (using little elbows) and cheese with pepperjack and a few shots of sriracha, baked it as usual, then, when cool and firm, loaded it into gyoza wrappers. I pan fried them on their base then put a few shots of water in the pan and covered it for 3 minutes to steam. Then cooked uncovered for a minute or so until the bases crisped up again. Served with sriracha-spiked ketchup. Wish I had made about two dozen.... Might try to get it creamier next time.

I find a single layer of paper towel give just the right amount of water to heat two plates.

Tell me more about the butternut squash crumble please.

I just googled "date chorizo bacon" and got a raft of recipes for a concoction with Spanish chorizo. I'm sure its fine, but Mexican is the way to go with this. I've go the bacon and the chorizo. Wish I had some dates in the house....

The former. Halved (and pitted) date topped with as much chorizo as it can hold and then wrapped with bacon and broiled. I've not tried to make it so I cant tell you if the chorizo is par-cooked (wouldn't surprise me). Sweet/salty/spicy/smoky-bacon-y. I want some now.

I've had this recipe at Perrier's restaurant and made it at home as well. It is bound with a shrimp mousse and really is very good. Substantial, but still light. http://www.foodnetwork.com/recipes/galette-de-crabe-le-bec-fin-recipe.html