gfweb

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.

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