gfweb

It has been years since I've had a prairie oyster, but never on a pizza. In leaner times, when late night snacking was most urgent, I'd put a blob of spray cheese on a Herr's ripple chip and top it with a dab of sriracha. Habit forming.

I believe that it was Chicago deep dish pizza that was determined to be not real pizza...not your thin crust version. (Unless the two are one in the same, which I don't think is the case.)

Soggy pizza?

with sauteed garlic and parm

Yeah, "pot pie" should have an asterisk by it on the menu in Lancaster and Berks and York Co.

This CFS diversion brings up the question of how far a dish can veer from its origin and not be a different dish. Lets say Chicken Parm is defined as a breaded chicken breast, fried, served with melted mozzerella and a red sauce. Is it still chicken parm if you serve it with a bolognese? probably... How about with a peppery alfredo sauce? probably not I'd draw the line at the white sauce. If the menu didn't explain that white sauce was involved,I'd be unhappy when I receive the plate. Why don't we call chicken fried steak... steak parmigiana?

Some are Ital-American Chicken Parm, gnocci, gnudi, brasciole w sugo, antipasti, lasagna,

Eastern PA- Two different influences. The Philadelphia one and the PA Dutch one. Philly- Cheesesteak, Roast Pork sandwich, certain odd fishcake sandwiches, Italian Sausage/Onion/Pepper Sandwich (maybe not so local-specific)...Pepperpot soup if you can find it. turtle soup. Scrapple. PA Dutch- scrapple, shoo-fly pie, pepper cabbage, funnel cake, fasnachts, various pickled veg, chow chow

Underestimating the public's taste and advertising like crazy is a recipe for success.

I would think that preheating the well-oiled pan before you put in the batter would get you close to your goal.

I've always contended that Chicago-style pizza is actually a casserole in a bread bowl. Four unimpeachable experts agree that whatever the dish is...it isn't pizza. http://eater.com/archives/2014/03/21/hot-topics-chicago-pizza.php

Doesn't this retard smoke absorption?

Would you explain this dish? I'm not sure whats going on here.

I'm not a fan of LCDs here. They seem fragile...may not actually be. Water resistance issues? LEDs look cooler. Not a small issue.

Hmm Not sure bark/crust will get soggy even if in liquid. It is contracted/maillarded meat which has expelled all its water. Doubt it can absorb much. Even if it does it oughta dry out at room temp. And recall that meat with bark has a very moist inside that doesn't mush up the bark it is coated with.

A new Anova is much cheaper than a lawyer...

You might want to suspend the bag in the center of the vessel. A binder clip, string and a chopstick work great

Just what we need. An imaginary plant to illustrate a deeply flawed concept. Junk food, whether or not it fits one's value system, is not devoid of nutrition. Devoid means without. Junk food has calories. We need calories. It isn't devoid of nutrition. Are there better things to eat? Of course. Intelligent discourse is not promoted by mockery.

True. Problem is that the term, sous vide, finally has gotten some recognition. Those with a financial interest in the SV products aren't going to try to change anything now.

Vacuum isn't needed. The point of the foodsaver is to get all the air out of the bag so that the meat is in good contact with the bag...in order to transmit heat efficiently. You can use zip loc bags and the "displacement method" which is described in the SV references here on eG. That's what I do 95% of the time.

Glad you found it, Shel/ Apologies for the wrong website. It was seriouseats not eater. As you found out.

For short cooks...like a few hours...a large volume of water heated to temp and poured in a beer cooler will maintain temp nicely. Check out Kenji Alt's "ghetto sous vide" article at eater.com

Fast twitch muscles are lighter colored, slow twitch are darker. Fast twitch is more anaerobic metabolism, slow twitch has lots of mitochondria for aerobic met. That's all I remember.

Why not get that one?

Very relevant. Its what the tissue does with the blood, not the blood itself that determines taste. Liver and muscle get the same blood, yet taste completely different. So its not the blood.