gfweb

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.

In birds, dark meat is the working muscle and it clearly has a different flavor than the whitemeat.

Same blood goes thru the liver too. Not sure that that is a relevant point.

Ruhlman is stubbornly on the wrong side of this issue. Getting away with something isn't the same as good practice.

Would an android tablet solve the problem? There are some really cheap ones now.

I have to think that google and a note app could do the pretty much same thing for free. Maybe eG could come up with a similar app for members at a better price. If anybody has enough time to work on it.

$3.99 a month. Not cheap.

Been to Beckley. The foods of poverty can be damn tasty. French cuisine was born of struggle and poverty. A refining process. Great stuff evolves. Pepperoni roll is a good thing.

The lengthy time and method to cook a tough piece of "working muscle" may be what adds the flavor to these cuts. Perhaps not the muscle, but the method. I love short ribs. I think they taste a lot better after a 2.5 hour braise w red wine, cinnamon and aromatic veg than they do after a SV cook with nothing in the bag. Both are tender, one tastes richer.

How about going old school with egg whites? Xanthan gum might work, but I've never used it to get things mousse-thick.

I got some "loin flap steak" at costco. I think Bavette sounds better. Butterflied it and pan fried till med rare. Happened fast on these thin fellows. A little chewy, but very beefy tasting. Served with roasted pepper w balsamic and au gratin pots The soft focus is very French, no?

Thanks! The pictuere on the amazon unit...called Turboforce..misspells it on the cowling as Turbo Froce. But all that matters is that it works. :-)

Looking at the comments on Amazon for the Kitchen Aid grinding attachment and seeing lots of negatives about black lubricant in the product. The CR top rated Waring Pro (is there a crappier line of appliances) has plastic gears that break. Another one lets meat get into the gears and is uncleanable. Is the NT grinder still great for everyone?

$1.99 LOL Pretty cheap protein.

LOL. I just bought a four pack at Costco. Should've checked eG first. Looks like they'll be pulled pork. At least they were cheap.

It is just covered with brine

No progress 1 month later. Looks like kraut at the bottom. That hasn't changed in a month. Thoughts (other than try again)? Perhaps re-oxygenate it to restart things?

2/3 of a best possible breakfast.

Charcuterie + Cheese + bread = Best possible breakfast Although a nice breakfast sausage + eggs + fried potatoes = Best possible breakfast too And a egg/sausage/cheese/ketchup/pepper sandwich on a hoagie roll also = best possible breakfast. Likewise corned beef hash, crisped and tossed with a well-peppered ketchup = best possible breakfast This is a problem for logicians, but not for me. There are four best possible breakfasts

Country gravy is a white sauce with a good deal of pepper and perhaps sausage. You might use sausage grease to make the roux. You would be crazy not to.